Acta Alimentaria
Volume/Issue:
Volume 41: Issue 1
Production of fructosyltransferase by a local isolate of Aspergillus niger in both submerged and solid substrate media
Authors:
A. Lateef Ladoke Akintola University of Technology Department of Pure and Applied Biology PMB 4000 Ogbomoso Nigeria

Search for other papers by A. Lateef in
Current site
Google Scholar
PubMed Close
,
J. Oloke Ladoke Akintola University of Technology Department of Pure and Applied Biology PMB 4000 Ogbomoso Nigeria

Search for other papers by J. Oloke in
Current site
Google Scholar
PubMed Close
,
E. Gueguim-Kana

Search for other papers by E. Gueguim-Kana in
Current site
Google Scholar
PubMed Close
, and
O. Raimi Osun State Polytechnic Department of Applied Sciences PMB 301 Iree, Osun State Nigeria

Search for other papers by O. Raimi in
Current site
Google Scholar
PubMed Close
Pages:
100–117
Online Publication Date:
29 Mar 2012
Publication Date:
01 Mar 2012
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.41.2012.1.12
Keywords:
plantain peel; kola nut pod; fructooligosaccharides; fructosyltransferase; HPLC; toxicity
Restricted access

Screening of microorganisms capable of producing the enzyme fructosyltransferase (FTase) that could be used for the production of fructooligosaccharides (FOS) led to the isolation of a strain of Aspergillus niger. The fungus produced extracellular FTase in both submerged fermentation (SmF) using chemically-defined medium, and solid state fermentation (SSF) using agricultural by-products such as kola nut pod and ripe plantain peel. Maximum enzyme activity of 24.49 Uml−1 was obtained in SmF after 48 h of fermentation, while maximum enzyme activities of 20.77 and 27.77 U g−1 were obtained in SSF using ripe plantain peel and kola nut pod, respectively. The enzyme was used to prepare fructooligosaccharides (FOS), with the maximum yield of 33.24% FOS, consisting of kestose and nystose produced by FTase of kola nut pod fermentation.The safety of prepared FOS was investigated using albino rats. The rats were grouped and fed orally with 2500 mg kg−1 bw/day of FOS, 5000 mg kg−1 bw/day FOS, 2500 mg kg−1 bw/day of honey and 2500 mg kg−1 bw/day of 60% sucrose, respectively, for a period of 30 days. Their effects on haemoglobin concentration, white blood cell count, differential count, blood glucose, protein, albumin, cholesterol, and histopathology of some organs were studied. The mean body weight (male rat) ranged between 161.80±22.37 to 196.00±16.50 g, while for female it ranged between 130.80±8.64 to 176.00±4.36 g. All haematological and blood chemistry parameters examined were normal, except for blood glucose which was higher in male/female rats fed with 60% sucrose. No histopathology changes were observed.From this study, it can be concluded that the studied strain of A. niger can utilize agro wastes, such as kola nut pod and ripe plantain peel for the production of FTase. The prepared FOS may be considered safe for consumption as alternative sweetener to sucrose, as it does not produce any pathological effect in the animals. It promoted good health in the experimental albino rat as seen in the haematology, blood chemistry and histopathology reports.

  • Collapse
  • Expand
Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
Journal Citation Indicator 0.19
Scopus  
CiteScore 1.8
CiteScore rank Q3 (Food Science)
SNIP 0.323
Scimago  
SJR index 0.235
SJR Q rank Q3

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article (only for OA publications)
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 880 EUR / 968 USD
Print + online subscription: 1016 EUR / 1116 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jun 2024 20 0 0
Jul 2024 19 5 5
Aug 2024 25 0 0
Sep 2024 31 0 0
Oct 2024 48 0 0
Nov 2024 46 0 0
Dec 2024 13 0 0