Solid-State Fermentation of Grain-Derived By-Products by Aspergillus kawachii and Rhizopus oryzae: Preparation and Evaluation of Anti-Allergic Activity

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The manuscript titled "Immunomodulatory Effects of Aspergillus kawachii and Rhizopus oryzae Solid-State Fermented Grain Extract in Allergic Disorders," submitted to Fermentation, has been reviewed and shows promise in this research area. While the study is intriguing, there are several issues that need to be addressed before the manuscript can be accepted. The following points should be considered to enhance the manuscript’s quality and technical accuracy:

1.       Please include more details in the abstract regarding the quantities of wheat bran, wheat germ, and rice bran used.

2.       Please add at least one reference for the fermentation process methodology.

3.       Enrich the introduction by incorporating similar studies that utilize solid-state fermentation (SSF) to recover bioactive compounds.

4.       Please clarify whether the extraction method involved shaking or was solely based on immersing the SSF in water under the described conditions.

5.       Please provide a more comprehensive discussion on the inflammatory cytokines and growth factors related to allergic disorders and other diseases.

6.       The methodology section related to the animal model appears incomplete. Please review and ensure that all details are provided to facilitate reproducibility of the study by other researchers.

7. Some important references are missing and please discuss:

a. Enhancing miso production with optimized puffed-rice koji and its biological function evaluation.

b. Alleviation of PM2.5-induced alveolar macrophage inflammation using extract of fermented Chenopodium formosanum (Djulis) sprouts via regulation of NF-κB pathway. 

Author Response

Reviewer #1:

Rhizopus oryzae Solid-State Fermented Grain Extract in Allergic Disorders," submitted to Fermentation, has been reviewed and shows promise in this research area. While the study is intriguing, there are several issues that need to be addressed before the manuscript can be accepted. The following points should be considered to enhance the manuscript’s quality and technical accuracy:

 

1. Please include more details in the abstract regarding the quantities of wheat bran, wheat germ, and rice bran used.

We thank the reviewer for the suggestions. The quantities of wheat bran, wheat germ, and rice bran have been provided in the abstract. (line 15)

 

2. Please add at least one reference for the fermentation process methodology.

We appreciate the reviewer's suggestions. The reference for the fermentation process methodology has been provided in the revised manuscript. (line 140-141, 543-545)

 

3. Enrich the introduction by incorporating similar studies that utilize solid-state fermentation (SSF) to recover bioactive compounds.

We appreciate the reviewer's suggestions. We have incorporated similar studies that utilize solid-state fermentation for bioactive compound recovery into the revised manuscript. (line 46-64, 543-550)

 

4. Please clarify whether the extraction method involved shaking or was solely based on immersing the SSF in water under the described conditions.

We thank the Reviewer for pointing out the important issue. The fermented product was extracted with sterile distilled water (w/v = 1/6) and stirred at 200 rpm at 60°C for 1 h. (line 148-150)

 

5. Please provide a more comprehensive discussion on the inflammatory cytokines and growth factors related to allergic disorders and other diseases.

We appreciate the reviewer's suggestions. We have included a more comprehensive discussion on the inflammatory cytokines and growth factors related to allergic disorders and other diseases in the revised manuscript. (line 394-415)

 

6. The methodology section related to the animal model appears incomplete. Please review and ensure that all details are provided to facilitate reproducibility of the study by other researchers.

We thank the Reviewer for pointing out the important issue. All necessary details for reproducibility have been provided in the revised manuscript. (line 182-219)

 

7. Some important references are missing and please discuss:

 

1. Enhancing miso production with optimized puffed-rice koji and its biological function evaluation.

 

2. Alleviation of PM2.5-induced alveolar macrophage inflammation using extract of fermented Chenopodium formosanum (Djulis) sprouts via regulation of NF-κB pathway.

We appreciate the reviewer's suggestions. We have added the two references mentioned above and incorporated them into the discussion in the revised manuscript. (line 480-497, 676-681)

Author Response File: Author Response.docx

Reviewer 2 Report

Comments and Suggestions for Authors

This is a research article that focuses on the nutritional potential of grains by products. The authors proceeded to fermentation with A. kawachii and R. oryzae and benefic compounds such as phenolics, flavonoids and other are produced.Then, by the aid of experimental animals the authors studied the fermented products antiallergic properties. The fermented products showed a strong immunomodulatory effect and allergic symptoms were alleviated.Reduction in allergen specific antibodies was observed and suppresion of splenic cytokines. The study was approved by the ethics committee. Quantification of fermented products was done as well as cultivation of splenocytes and quantification of cytokines and immunoglobulins. It is a well written paper with all recent bibliography in the field. The experimental murine design is well designed .Their data were well presented in tables and images and extensively discussed.The researchers team seems to be qualified and experienced in this scientific domain .

The paper could be published in its present as it is well written , methodology is well explained in order to be reproducible and bibliography is up to date . In my opinion, it is a good study which merits publication as it gives precious information , strengthen, and advance our knowledge in the field. It should be of high interest to the scientific community , specifically for those working in the area.

 

 

Author Response

Reviewer #2:

This is a research article that focuses on the nutritional potential of grains by products. The authors proceeded to fermentation with A. kawachii and R. oryzae and benefic compounds such as phenolics, flavonoids and other are produced. Then, by the aid of experimental animals the authors studied the fermented products antiallergic properties. The fermented products showed a strong immunomodulatory effect and allergic symptoms were alleviated. Reduction in allergen specific antibodies was observed and suppresion of splenic cytokines. The study was approved by the ethics committee. Quantification of fermented products was done as well as cultivation of splenocytes and quantification of cytokines and immunoglobulins. It is a well written paper with all recent bibliography in the field. The experimental murine design is well designed. Their data were well presented in tables and images and extensively discussed. The researchers team seems to be qualified and experienced in this scientific domain .

The paper could be published in its present as it is well written, methodology is well explained in order to be reproducible and bibliography is up to date. In my opinion, it is a good study which merits publication as it gives precious information, strengthen, and advance our knowledge in the field. It should be of high interest to the scientific community, specifically for those working in the area.

 

Thank you for your thorough and positive review of our manuscript. We greatly appreciate your kind words regarding the quality of our research and your recognition of the study's contribution to the field of nutritional science and immunology.

Author Response File: Author Response.pdf