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Li J, Song R, Zou X, Wei R, Wang J. Simultaneous Preparation of Chitin and Flavor Protein Hydrolysates from the By-Products of Shrimp Processing by One-Step Fermentation with Lactobacillus fermuntum. Molecules 2023; 28:molecules28093761. [PMID: 37175194 PMCID: PMC10179846 DOI: 10.3390/molecules28093761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 04/17/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
One-step fermentation, inoculated with Lactobacillus fermentum (L. fermentum) in shrimp by-products, was carried out to obtain chitin and flavor protein hydrolysates at the same time. The fermentation conditions were optimized using response surface methodology, resulting in chitin with a demineralization rate of 89.48%, a deproteinization rate of 85.11%, and a chitin yield of 16.3%. The surface of chitin after fermentation was shown to be not dense, and there were a lot of pores. According to Fourier transform infrared spectroscopy and X-ray diffraction patterns, the fermented chitin belonged to α-chitin. More than 60 volatiles were identified from the fermentation broth after chitin extraction using gas chromatography-ion transfer spectrometry analysis. L. fermentum fermentation decreased the intensities of volatile compounds related to unsaturated fatty acid oxidation or amino acid deamination. By contrast, much more pleasant flavors related to fruity and roasted aroma were all enhanced in the fermentation broth. Our results suggest an efficient one-step fermentation technique to recover chitin and to increase aroma and flavor constituents from shrimp by-products.
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Affiliation(s)
- Jiawei Li
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Ru Song
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xiaoyu Zou
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Rongbian Wei
- School of Chemistry and Bioengineering, Guangxi Normal University for Nationalities, Chongzuo 532200, China
| | - Jiaxing Wang
- Research Office of Marine Biological Resources Utilization and Development, Zhejiang Marine Development Research Institute, Zhoushan 316021, China
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Sixto-Berrocal AM, Vázquez-Aldana M, Miranda-Castro SP, Martínez-Trujillo MA, Cruz-Díaz MR. Chitin/chitosan extraction from shrimp shell waste by a completely biotechnological process. Int J Biol Macromol 2023; 230:123204. [PMID: 36634792 DOI: 10.1016/j.ijbiomac.2023.123204] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/20/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023]
Abstract
Two lactic bacteria were used in sequential co-cultures to demineralize (DM) and deproteinize (DP) shrimp shells (SS) to obtain chitin. During the first 24 h, Lactobacillus delbrueckii performed the DM in a minimal medium containing 100 g/L SS and 50 g/L glucose. Then, three different conditions were assayed to complete DM and perform the DP stage: 1) Bifidobacterium lactis was added with 35 g/L of glucose (Ld-G → Bl-G); 2) only B. lactis was added (Ld-G → Bl); and 3) a 35 g/L pulse of glucose was added, and at 48 h, B. lactis was inoculated (Ld-G → G → Bl). The highest DM (98.63 %) and DP (88 %) were obtained using a glucose pulse in the DM step and controlling the pH value above 6.0 in the DP step. Finally, a deacetylases cocktail produced by Aspergillus niger catalyzed the deacetylation of the resulting chitin. The chitosan samples had a deacetylation degree higher than 78 % and a solubility of 25 % in 1.0 N acetic acid. The deacetylation yield was 74 % after a mild chemical treatment, with a molecular weight of 71.31 KDa. This work reports an entirely biological process to get chitin and chitosan from SS with high yields.
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Affiliation(s)
- Ana María Sixto-Berrocal
- División de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico S/N, Valle de Anáhuac, Ecatepec de Morelos, Estado de México 55210, Mexico; Departamento de Ingeniería y Tecnología, Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Cuautitlán-Campo Uno, Av. 1° de mayo s/n Colonia Santa Ma. Las Torres, Cuautitlán Izcalli, Estado de México C.P. 54740, Mexico
| | - Marlenne Vázquez-Aldana
- División de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico S/N, Valle de Anáhuac, Ecatepec de Morelos, Estado de México 55210, Mexico
| | - Susana Patricia Miranda-Castro
- Área de las Ciencias Biológicas, Químicas y de la Salud, Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Cuautitlán-Campo Uno, Av. 1° de mayo s/n Colonia Santa Ma. Las Torres, Cuautitlán Izcalli, Estado de México C.P. 54740, Mexico
| | - M Aurora Martínez-Trujillo
- División de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico S/N, Valle de Anáhuac, Ecatepec de Morelos, Estado de México 55210, Mexico.
| | - Martín R Cruz-Díaz
- División de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico S/N, Valle de Anáhuac, Ecatepec de Morelos, Estado de México 55210, Mexico; Departamento de Ingeniería y Tecnología, Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Cuautitlán-Campo Uno, Av. 1° de mayo s/n Colonia Santa Ma. Las Torres, Cuautitlán Izcalli, Estado de México C.P. 54740, Mexico.
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Chitin, Chitosan, and Nanochitin: Extraction, Synthesis, and Applications. Polymers (Basel) 2022; 14:polym14193989. [PMID: 36235937 PMCID: PMC9571330 DOI: 10.3390/polym14193989] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/24/2022] Open
Abstract
Crustacean shells are a sustainable source of chitin. Extracting chitin from crustacean shells is ongoing research, much of which is devoted to devising a sustainable process that yields high-quality chitin with minimal waste. Chemical and biological methods have been used extensively for this purpose; more recently, methods based on ionic liquids and deep eutectic solvents have been explored. Extracted chitin can be converted into chitosan or nanochitin. Once chitin is obtained and modified into the desired form, it can be used in a wide array of applications, including as a filler material, in adsorbents, and as a component in biomaterials, among others. Describing the extraction of chitin, synthesis of chitosan and nanochitin, and applications of these materials is the aim of this review. The first section of this review summarizes and compares common chitin extraction methods, highlighting the benefits and shortcomings of each, followed by descriptions of methods to convert chitin into chitosan and nanochitin. The second section of this review discusses some of the wide range of applications of chitin and its derivatives.
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