1
|
Betchem G, Dabbour M, Akter Tuly J, Flavorta Billong L, Ma H. Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation. Food Chem 2024; 446:138858. [PMID: 38430766 DOI: 10.1016/j.foodchem.2024.138858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 02/08/2024] [Accepted: 02/24/2024] [Indexed: 03/05/2024]
Abstract
The functionality of rapeseed meal is limited, to acquire more utilization, the functional attributes were improved by altering its structural features using magnetic field-assisted solid fermentation. The magnetic treatment was performed every 24 h (specifically at 24, and 48 h), each treatment having a duration of 4 h. The magnetic intensity was set at 120 Gs, and the fermentation temperature 37 °C. Magnetic field-assisted solid fermentation resulted in higher surface hydrophobicity, fluorescence intensity, UV absorption, and sulfhydryl groups of rapeseed meal. Magnetic field treatment considerably enhanced solubility, antioxidant activity, emulsifying activity, and stability by 8.8, 19.5, 20.7, and 12.3 %, respectively. Magnetic field-assisted solid fermentation also altered rapeseed meal structure, as shown by scanning electron microscopy, atomic force microscopy, and Raman spectroscopy outcomes. Correlation analysis displayed positive interrelationships between functional characteristics, and surface hydrophobicity, β-sheets, and polydispersity index.
Collapse
Affiliation(s)
- Garba Betchem
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Jamila Akter Tuly
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | | | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
2
|
Imik A, Eren M, Can MB, Ozkanlar S, Omur AD, Aydin MA, Sunar S, Akarsu SA. Dietary composition influences sperm quality and testis damage via endoplasmic reticulum stress in lambs. Vet Med Sci 2024; 10:e1504. [PMID: 38879885 PMCID: PMC11180475 DOI: 10.1002/vms3.1504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 05/13/2024] [Accepted: 05/24/2024] [Indexed: 06/18/2024] Open
Abstract
BACKGROUND The metabolic impacts of including soya meal, wheat gluten and corn gluten in the diet of male lambs could influence their reproductive performance. OBJECTIVES An experiment was carried out to assess the effects of corn gluten, wheat gluten and soya meal on the reproductive system of male lambs. METHODS Twenty-four male Morkaraman lambs, aged 9 months, were utilized in this study and were fed experimental diets for 56 days. The lambs were divided into a control group (soybean meal + safflower meal), a corn group (corn gluten) and a wheat group (wheat gluten). RESULTS The serum follicle-stimulating hormone level of the control group was significantly higher and tumour necrosis factor-alpha (TNF-α) level was lower than the wheat and corn gluten groups (p < 0.05). The lowest malondialdehyde level in testicular tissue was observed in the control group, whereas the highest was in the wheat gluten group (p < 0.05). The glutathione level in the control group was significantly higher than in the other groups (p < 0.05). The corn gluten group showed the highest CHOP and IRE1 levels; the lowest Bcl-2 levels and the highest IL-1B and P2 × 7R levels were found in the wheat group; and the lowest TNF-α levels were in the control group (p < 0.05). Additionally, the study revealed that diet had a significant impact on spermatological parameters of the testis such as diameter, volume and weight (p < 0.05). CONCLUSIONS These results concluded that the inclusion of different protein sources in the diet of reproductive male lambs affects the metabolism of testicular tissue.
Collapse
Affiliation(s)
- Aybuke Imik
- Department of Nutrition and Dietetics, Institute of Health Sciences, Selçuk University, Konya, Turkey
| | - Murat Eren
- Department of Animal Nutrition and Nutritional Diseases, Institute of Health Sciences, Erciyes University, Kayseri, Turkey
| | - Mazhar Burak Can
- Department of Animal Nutrition and Nutritional Diseases, Institute of Health Sciences, Atatürk University, Erzurum, Turkey
| | - Seckin Ozkanlar
- Department of Biochemistry, Institute of Health Sciences, Atatürk University, Erzurum, Turkey
| | - Ali Dogan Omur
- Department of Reproduction and Artificial Insemination, Institute of Health Sciences, Atatürk University, Erzurum, Turkey
| | - Mehmet Akif Aydin
- Department of Reproduction and Artificial Insemination, Institute of Health Sciences, Kafkas University, Kars, Turkey
| | - Serhat Sunar
- Department of Reproduction and Artificial Insemination, Institute of Health Sciences, Kafkas University, Kars, Turkey
| | - Serkan Ali Akarsu
- Department of Reproduction and Artificial Insemination, Institute of Health Sciences, Atatürk University, Erzurum, Turkey
| |
Collapse
|
3
|
Valentino V, Magliulo R, Farsi D, Cotter PD, O'Sullivan O, Ercolini D, De Filippis F. Fermented foods, their microbiome and its potential in boosting human health. Microb Biotechnol 2024; 17:e14428. [PMID: 38393607 PMCID: PMC10886436 DOI: 10.1111/1751-7915.14428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/30/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some instances to the standardisation of their production. Nevertheless, limited knowledge exists about the microbial communities of local and traditional FFs and their possible effects on human health. Recent findings suggest they might be a valuable source of novel probiotic strains, enriched in nutrients and highly sustainable for the environment. Despite the increasing number of observational studies and randomised controlled trials, it still remains unclear whether and how regular FF consumption is linked with health outcomes and enrichment of the gut microbiome in health-associated species. This review aims to sum up the knowledge about traditional FFs and their associated microbiomes, outlining the role of fermentation with respect to boosting nutritional profiles and attempting to establish a link between FF consumption and health-beneficial outcomes.
Collapse
Affiliation(s)
- Vincenzo Valentino
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
| | - Raffaele Magliulo
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
- NBFC‐National Biodiversity Future CenterPalermoItaly
| | - Dominic Farsi
- Department of Food BiosciencesTeagasc Food Research CentreMooreparkFermoyIreland
| | - Paul D. Cotter
- Department of Food BiosciencesTeagasc Food Research CentreMooreparkFermoyIreland
- APC Microbiome IrelandNational University of IrelandCorkIreland
- VistaMilk, FermoyCorkIreland
| | - Orla O'Sullivan
- Department of Food BiosciencesTeagasc Food Research CentreMooreparkFermoyIreland
- APC Microbiome IrelandNational University of IrelandCorkIreland
- VistaMilk, FermoyCorkIreland
| | - Danilo Ercolini
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
- Task Force on Microbiome StudiesUniversity of Naples Federico IIPorticiItaly
| | - Francesca De Filippis
- Department of Agricultural SciencesUniversity of Naples Federico IIPorticiItaly
- NBFC‐National Biodiversity Future CenterPalermoItaly
- Task Force on Microbiome StudiesUniversity of Naples Federico IIPorticiItaly
| |
Collapse
|
4
|
Zheng Z, Wei L, Zhu M, Qian Z, Liu J, Zhang L, Xu Y. Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan. Food Res Int 2023; 174:113547. [PMID: 37986427 DOI: 10.1016/j.foodres.2023.113547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/29/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
Lactic acid bacteria (LAB) fermentation is frequently employed to improve the nutritional, functional, and sensory characteristics of foods. Our study explored the effects of co-fermentation with Lacticaseibacillus paracasei ZH8 and Lactococcus lactis subsp. lactis YM313 on the physicochemical properties, antioxidant activity, and metabolomic profiles of wolfberry-longan juice (WLJ). Fermentation was carried out at 35 °C for 15 h. The results suggest that WLJ is a favorable substrate for LAB growth, reaching a total viable count exceeding 8 log CFU/mL after fermentation. LAB fermentation increased acidity, reduced the sugar content, and significantly impacted the juice color. The total phenolic and flavonoid contents of the WLJ and the antioxidant capacities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging abilities and FRAP were significantly improved by LAB fermentation. Nontargeted metabolomics analysis suggested that the contents of small molecule substances in WLJ were considerably affected by LAB fermentation. A total of 374 differential metabolites were identified in the juice before and after fermentation, with 193 significantly upregulated metabolites and 181 siginificantly downregulated metabolites. The regulation of metabolites is important for improving the flavor and functions of juices, such as L-eucylproline, Isovitexin, Netivudine, 3-Phenyllactic acid, vanillin, and ethyl maltol, ect. This study provides a theoretical foundation for developing plant-based foods fermented with LAB.
Collapse
Affiliation(s)
- Zhenjie Zheng
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Linya Wei
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Manli Zhu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Zhenning Qian
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Jiao Liu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Lili Zhang
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Yunhe Xu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| |
Collapse
|
5
|
Fan L, Liu X, Deng Y, Zheng X. Preparation of Glutamine-Enriched Fermented Feed from Corn Gluten Meal and Its Functionality Evaluation. Foods 2023; 12:4336. [PMID: 38231836 DOI: 10.3390/foods12234336] [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: 10/27/2023] [Revised: 11/26/2023] [Accepted: 11/28/2023] [Indexed: 01/19/2024] Open
Abstract
China faces a persistent deficiency in feed protein resources. Enhancing the utilization efficiency of indigenous feed protein resources emerges as a viable strategy to alleviate the current deficit in protein feed supply. Corn gluten meal (CGM), characterized by a high proportion of crude protein and glutamine, is predominantly employed in animal feed. Nonetheless, the water-insolubility of CGM protein hampers its protein bioavailability when utilized as feed material. The aim of this study was to augment protein bioavailability, liberate glutamine peptides from CGM, and produce glutamine-enriched CGM fermented feed. We executed a co-fermentation protocol using Bacillus subtilis A5, Lactobacillus 02002, and acid protease to generate the CGM fermented feed. Subsequent in vivo experiments with broilers were conducted to assess the efficacy of the fermented product. The findings revealed that the soluble protein, glutamine, small peptides, and lactic acid contents in the fermented feed increased by 69.1%, 700%, 47.6%, and 125.9%, respectively. Incorporating 15% and 30% CGM fermented feed into the diet markedly enhanced the growth performance and intestinal health of broilers, positively modulated the cecal microbiota structure, and augmented the population of beneficial bacteria, specifically Lactobacillus. These results furnish both experimental and theoretical foundations for deploying CGM fermented feed as an alternative protein feed resource.
Collapse
Affiliation(s)
- Lei Fan
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Xiaolan Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
- Key Laboratory of Corn Deep Processing Theory and Technology of Heilongjiang Province, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Yongping Deng
- Key Laboratory of Corn Deep Processing Theory and Technology of Heilongjiang Province, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Xiqun Zheng
- College of Food, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| |
Collapse
|
6
|
Kim GY, Kim SA, Kong SY, Seong H, Bae JH, Han NS. Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with Limosilactobacills reuteri EFEL6901 or Limosilactobacills fermentum EFEL6800. Antioxidants (Basel) 2023; 12:1850. [PMID: 37891929 PMCID: PMC10604225 DOI: 10.3390/antiox12101850] [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: 08/29/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
This study investigates the synergistic impact of fermenting kale juice with Limosilactobacillus strains on its antioxidant and anti-inflammatory properties. Kale's rich nutrient profile, especially its flavonoids, offers potential health benefits. Probiotic lactic acid bacteria are employed in kale fermentation to enhance nutrient bioavailability and generate bioactive compounds. Kale juices fermented with L. reuteri EFEL6901 or L. fermentum EFEL6800 exhibited superior microbial growth. Free sugars and amino acids were converted to alcohols and organic acids, affecting the organoleptic and health-related properties of the product. In addition, fermentation increased quercetin and kaempferol content, indicating improved availability. Furthermore, the fermented juice exhibited notable antioxidant activity and suppressed nitric oxide (NO) production, revealing anti-inflammatory potential. Gene expression analysis confirmed reduced pro-inflammatory markers such as iNOS, COX-2, IL-6, and IL-1β and elevated anti-inflammatory cytokines, including IL-10. This research highlights the promising potential of fermented kale juice, enriched with Limosilactobacillus strains, as a functional food with combined antioxidant and anti-inflammatory benefits.
Collapse
Affiliation(s)
| | | | | | | | | | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Science, Chungbuk National University, Cheongju 28644, Republic of Korea; (G.Y.K.); (S.-A.K.); (S.Y.K.); (H.S.); (J.-H.B.)
| |
Collapse
|
7
|
Zheng M, Bai Y, Sun Y, An J, Chen Q, Zhang T. Effects of Different Proteases on Protein Digestion In Vitro and In Vivo and Growth Performance of Broilers Fed Corn-Soybean Meal Diets. Animals (Basel) 2023; 13:1746. [PMID: 37889649 PMCID: PMC10251840 DOI: 10.3390/ani13111746] [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: 03/16/2023] [Revised: 04/16/2023] [Accepted: 04/21/2023] [Indexed: 10/29/2023] Open
Abstract
This study was conducted to investigate the effects of different proteases alone or in combination on protein digestibility of broilers. In vitro, the properties of four proteases in broilers, including acidic protease (AcP), alkaline protease (AlP), neutral protease (NeP) and keratinase (Ker), on endogenous protease activity and their effects on protein digestibility of common ingredients in broiler diets were investigated using a gut-mimicking model. In vivo, 640 1-day-old male broilers were randomly divided into 8 groups of 10 with 8 replicates of 10 birds per replicate cage. Eight dietary treatments included a corn-soybean meal basal diet (control), and the basal diet with 1.6 U AcP/g, 0.8 U NeP/g, 0.8 U AlP/g, 0.4 U Ker/g, 1.6 U AcP/g + 0.8 U NeP/g, 1.6 U AcP/g + 0.8 U AlP/g, or 1.6 U AcP/g + 0.4 U Ker/g added. The experiment lasted for 31 days. The results showed that the optimum pH values of AcP, NeP, AlP and Ker were 3.0, 9.0, 11.0 and 11.0 in vitro, respectively. Ker recovery proportion was 37.68% at pH 3.3-6.2. AcP alone or in combination with NeP, AlP or Ker increased in vitro crude protein digestibility (IVCPD) and decreased ileal apparent digestibility of crude protein in 31-day-old broilers (p < 0.05). All protease supplementation reduced the ileal apparent digestibility of amino acids compared to the control (p < 0.05). Acidic protease had a positive effect on trypsin and chymotrypsin activities, while AlP and Ker showed a negative effect. In vivo, average daily gain and average daily feed intake were significantly (p < 0.05) increased in broiler diets supplemented with AcP compared to the control group. When adding exogenous proteases to broiler diets, their sensitivity to digestive pH and their negative effects on endogenous protease activity, dosage and combination effects should be taken into account. In addition, the properties and dosage of proteases and the protein level in the feed should be considered.
Collapse
Affiliation(s)
- Mengli Zheng
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Yan Bai
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yingxia Sun
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jing An
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- College of Animal Science, Shanxi Agricultural University, Jinzhong 030801, China
| | - Qinghua Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Tieying Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| |
Collapse
|
8
|
Koyum KA, Foo HL, Ramli N, Loh TC. Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents. Front Nutr 2023; 10:910537. [PMID: 36875851 PMCID: PMC9975957 DOI: 10.3389/fnut.2023.910537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Accepted: 01/11/2023] [Indexed: 02/17/2023] Open
Abstract
Staple foods produced from composite flour are considered feasible to alleviate protein-energy malnutrition (PEM). However, one of the major limitations of composite flour is poor protein digestibility. The biotransformation process mediated by probiotics via solid-state fermentation (SSF) holds a promising potential to address the poor protein digestibility in composite flour. Yet, there is no report established in this regard to the best of our knowledge. Therefore, 4 strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus UP2 isolated from Malaysian foods that were previously reported to produce versatile extracellular hydrolytic enzymes were employed to biotransform gluten-free composite flour derived from rice, sorghum, and soybean. The SSF process was performed under 30-60% (v/w) moisture content for 7 days, where samples were withdrawn at 24 h intervals for various analyses such as pH, total titratable acidity (TTA), extracellular protease activity, soluble protein concentration, crude protein content, and in vitro protein digestibility. The pH of the biotransformed composite flour showed a significant reduction from the initial range of pH 5.98-6.67 to the final pH of 4.36-3.65, corresponding to the increase in the percentage of TTA in the range of 0.28-0.47% to 1.07-1.65% from days 0 to 4 and remained stable till day 7 of the SSF process. The probiotics strains exhibited high extracellular proteolytic activity (0.63-1.35 U/mg to 4.21-5.13 U/mg) from days 0 to 7. In addition, the treated composite flour soluble protein increased significantly (p ≤ 0.05) (0.58-0.60 mg/mL to 0.72-0.79 mg/mL) from days 0 to 7, crude protein content (12.00-12.18% to 13.04-14.39%) and protein digestibility (70.05-70.72% to 78.46-79.95%) from days 0 to 4 of SSF. The results of biotransformation of 50% (v/w) moisture content were mostly comparable to 60% (v/w) moisture content, implying 50% (v/w) moisture content was the most suitable moisture content for the effective biotransformation of gluten-free composite flour mediated by probiotics via SSF since flour quality is better at lower moisture content. As for the overall performance, L. plantarum RS5 was ranked the best strain, attributed to the general improvement in the physicochemical properties of composite flour.
Collapse
Affiliation(s)
- Kareem Adebayo Koyum
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Hooi Ling Foo
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
- Research Laboratory of Probiotics and Cancer Therapeutics, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia
| | - Norhayati Ramli
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
- Laboratory of Biopolymer and Derivatives, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang, Malaysia
| | - Teck Chwen Loh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
| |
Collapse
|
9
|
Zhao PH, Hou YC, Wang Z, Liao AM, Pan L, Zhang J, Dong YQ, Hu ZY, Huang JH, Ou XQ. Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis. Front Nutr 2023; 10:1116982. [PMID: 36908923 PMCID: PMC9998043 DOI: 10.3389/fnut.2023.1116982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 02/09/2023] [Indexed: 02/25/2023] Open
Abstract
Bacillus subtilis has been extensively studied for its ability to inhibit the growth of harmful microorganisms and its high protease activity. In this study, Bacillus subtilis was used to ferment gluten and assess the effects of the fermentation process on the physicochemical, microstructure and antioxidant properties of gluten. The results of Fourier infrared spectroscopy (FT-IR) and circular chromatography (CD) showed a significant decrease in the content of α-helix structures and a significant increase in the content of β-sheet structures in gluten after fermentation (p < 0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that glutenin was degraded into small molecular peptides with a molecular weight of less than 26 kDa after 24 h of fermentation; meanwhile, the fermentation process significantly increased the free amino acid content of the samples (p < 0.05), reaching 1923.38 μg/mL at 120 h of fermentation, which was 39.46 times higher than that at 24 h of fermentation (p < 0.05). In addition, the fermented back gluten has higher free radical scavenging activity and iron reduction capacity. Therefore, fermented gluten may be used as a functional food to alleviate oxidative stress. This study provides a reference for the high-value application of gluten.
Collapse
Affiliation(s)
- Peng-Hui Zhao
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yin-Chen Hou
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhen Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
| | - Ai-Mei Liao
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Long Pan
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Jie Zhang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yu-Qi Dong
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhe-Yuan Hu
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ji-Hong Huang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China.,State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China.,School of Food and Pharmacy, Xuchang University, Xuchang, China
| | - Xing-Qi Ou
- College of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| |
Collapse
|
10
|
Influence of Lactobacillus (LAB) Fermentation on the Enhancement of Branched Chain Amino Acids and Antioxidant Properties in Bran among Wheat By-Products. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The main objective of this study was to enhance the nutritional properties, including branched chain amino acids (BCAAs), through the solid-state fermentation (SSF) of wheat bran (WB) using lactic acid bacteria (LAB). The physicochemical properties, amino acid profiles, bioactive components, and antioxidant properties of raw and sterilized WB were compared with those of WB fermented with five different LAB strains. The highest level of BCAAs, isoleucine (Ile; 2.557 ± 0.05 mg/100 g), leucine (Leu; 7.703 ± 0.40 mg/100 g), and valine (Val; 7.207 ± 0.37 mg/100 g), was displayed in the WB fermented with Lactobacillus acidophilus (L.A WB). In addition, L.A WB showed the highest amount of total phenolic and flavonoid contents (2.80 mg GAE/g and 1.01 mg CE/g, respectively), and the highest Trolox equivalent antioxidant capacity (9.88 mM TE/g). Statistical analysis clearly revealed that L.A WB presented the highest abundance of branched chain amino acids as well as bioactive components. Overall, this study distinctly implemented the possibility of fermented WB with enhanced BCAAs for application in future functional food through experimental and statistical observations.
Collapse
|
11
|
Xu J, Chen Y, Fan X, Shi Z, Liu M, Zeng X, Wu Z, Pan D. Isolation, identification, and characterization of corn-derived antioxidant peptides from corn fermented milk by Limosilactobacillus fermentum. Front Nutr 2022; 9:1041655. [PMID: 36438739 PMCID: PMC9681995 DOI: 10.3389/fnut.2022.1041655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Accepted: 10/28/2022] [Indexed: 11/11/2022] Open
Abstract
Dairy-derived peptides and corn-derived peptides have been identified as essential ingredients for health promotion in the food industry. The hydrolysis based on lactic acid bacteria (LAB) protease system is one of the most popular methods to prepare bioactive peptides. The objectives of this paper are to develop antioxidant fermented milk and to obtain natural antioxidant peptides. In our study, LAB with antioxidant capacity were screened in vitro, and the corn fermented milk with antioxidant capacity was achieved by the traditional fermentation method. Fermented milk was purified by ultrafiltration and molecular sieve, and identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Our findings demonstrate that Limosilactobacillus fermentum L15 had a scavenging capacity of more than 80% of DPPH radicals, Trolox equivalent antioxidant capacity (TEAC) of 0.348 ± 0.005 mmol/L. Meanwhile, the peptide content of corn fermented milk prepared with L. fermentum L15 was 0.914 ± 0.009 mg/mL and TAEC of 0.781 ± 0.020 mmol/L. Particularly important, IGGIGTVPVGR and LTTVTPGSR isolated and extracted from fermented milk were found to have antioxidant capacity for the first time. The synthetic peptides IGGIGTVPVGR and LTTVTPGSR demonstrated a scavenging capacity of 70.07 ± 2.71% and 70.07 ± 2.77% for DPPH radicals and an antioxidant capacity of 0.62 ± 0.01 mmol/L and 0.64 ± 0.02 mmol/L Trolox equivalent, respectively. This research provides ideas and basis for the development and utilization of functional dairy products.
Collapse
Affiliation(s)
- Jue Xu
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Yingyan Chen
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China
| | - Xiankang Fan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Zihang Shi
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Mingzhen Liu
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Xiaoqun Zeng
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China
- *Correspondence: Daodong Pan
| |
Collapse
|
12
|
A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened B. subtilis YY-4 and L. plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity. Foods 2022; 11:foods11142118. [PMID: 35885361 PMCID: PMC9317248 DOI: 10.3390/foods11142118] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/11/2022] [Accepted: 07/13/2022] [Indexed: 02/05/2023] Open
Abstract
A study was conducted to investigate the yield of small peptides from rapeseed meal (RSM) by solid-state fermentation (SSF) with acid-protease-assisting B. subtilis YY-4 and L. plantarum CICC6026 (FRSMP). This study explored the availability, antioxidant capacity and immunomodulation activity. The objective of this study was to develop a novel functional food ingredient to contribute to health improvement. The results showed that the concentrations of soluble peptides and free amino acids significantly increased after fermentation (p < 0.001), and the concentration of small molecular peptides (molecular weight < 1 KDa) significantly increased (p < 0.001). The dense surface microstructure of the RSM after fermentation was changed to be loose and porous. The FRSMP exhibited high availability and high antioxidant activity, and it displayed high immunomodulation activity. The novel fermentation was effective for improving the nutritional and biological properties, which provided a feasible method of enhancing the added value.
Collapse
|
13
|
Fan L, Li L, Xu A, Huang J, Ma S. Impact of Fermented Wheat Bran Dietary Fiber Addition on Dough Rheological Properties and Noodle Quality. Front Nutr 2022; 9:952525. [PMID: 35873449 PMCID: PMC9301053 DOI: 10.3389/fnut.2022.952525] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Accepted: 06/09/2022] [Indexed: 12/01/2022] Open
Abstract
This study aimed to evaluate the effect of fermented wheat bran dietary fiber (FWBDF) on the rheological properties of the dough and the quality of noodles and to compare it with the effect of the unfermented WBDF (UWBDF). WBDF was fermented with Auricularia polytricha. The results showed that adding UWBDF/FWBDF increased the storage modulus G' and loss modulus G” of the dough, converted α-helices and β-turns into β-sheets and random coils, respectively, inhibited water flow, increased cooking loss, and decreased the maximum resistance in the noodles. The formed gluten network had a more random and rigid structure, resulting in the deterioration of the quality of noodles. Furthermore, the number of α-helices and the peak proportions of weakly bound water A22 increased but the number of β-sheets and cooking loss decreased in the FWBDF group compared with the UWBDF group. FWBDF (≤4%) improved the hardness of noodles, while UWBDF decreased it. These changes indicated that fermentation could reduce the destructive effects of WBDF on the quality of noodles, providing a new perspective on balancing dietary fiber-rich and high-quality foods.
Collapse
Affiliation(s)
- Ling Fan
- Food and Pharmacy College, Xuchang University, Xuchang, China
| | - Li Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
| | - Anmin Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jihong Huang
- Food and Pharmacy College, Xuchang University, Xuchang, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
- *Correspondence: Jihong Huang
| | - Sen Ma
- Food and Pharmacy College, Xuchang University, Xuchang, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
- Sen Ma
| |
Collapse
|
14
|
Liang Q, Yuan M, Xu L, Lio E, Zhang F, Mou H, Secundo F. Application of enzymes as a feed additive in aquaculture. MARINE LIFE SCIENCE & TECHNOLOGY 2022; 4:208-221. [PMID: 37073222 PMCID: PMC10077164 DOI: 10.1007/s42995-022-00128-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Accepted: 02/28/2022] [Indexed: 05/03/2023]
Abstract
Modern aquaculture must be sustainable in terms of energy consumption, raw materials used, and environmental impact, so alternatives are needed to replace fish feed with other raw materials. Enzyme use in the agri-food industry is based on their efficiency, safety, and protection of the environment, which aligns with the requirements of a resource-saving production system. Enzyme supplementation in fish feed can improve digestibility and absorption of both plant- and animal-derived ingredients, increasing the growth parameters of aquacultural animals. Herein we summarized the recent literature that reported the use of digestive enzymes (amylases, lipases, proteases, cellulases, and hemicellulases) and non-digestive enzymes (phytases, glucose oxidase, and lysozyme) in fish feed. In addition, we analyzed how critical steps of the pelleting process, including microencapsulation and immobilization, can interfere with enzyme activity in the final fish feed product. Supplementary Information The online version contains supplementary material available at 10.1007/s42995-022-00128-z.
Collapse
Affiliation(s)
- Qingping Liang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Mingxue Yuan
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Liping Xu
- College of Biology and Geography, Yili Normal University, Yining, 835000 China
| | - Elia Lio
- Istituto di Scienze e Tecnologie Chimiche “Giulio Natta”, CNR, Via Mario Bianco n. 9, 20131 Milan, Italy
| | - Fang Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Francesco Secundo
- Istituto di Scienze e Tecnologie Chimiche “Giulio Natta”, CNR, Via Mario Bianco n. 9, 20131 Milan, Italy
| |
Collapse
|
15
|
Graça C, Edelmann M, Raymundo A, Sousa I, Coda R, Sontag-Strohm T, Huang X. Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread. J Funct Foods 2022. [DOI: 10.1016/j.jff.2021.104877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
|
16
|
Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040246] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such as amylase-trypsin inhibitors and fermentable short-chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects the small gut of people with celiac disease, triggering a gut inflammation condition via auto-immune response, causing a cascade of health disorders. Amylase-trypsin inhibitors and fermentable short-chain carbohydrate compounds that co-exists with gluten in the cereal-based foods matrix have been associated with several gastrointestinal symptoms in non-celiac gluten sensitivity. Since the symptoms are somewhat overlapped, the relation between celiac disease and irritable bowel syndrome has recently received marked interest by researchers. Sourdough fermentation is one of the oldest ways of bread leavening, by lactic acid bacteria and yeasts population, converting cereal flour into attractive, tastier, and more digestible end-products. Lactic acid bacteria acidification in situ is a key factor to activate several cereal enzymes as well as the synthesis of microbial active metabolites, to positively influence the nutritional/functional and health-promoting benefits of the derived products. This review aims to explore and highlight the potential of sourdough fermentation in the Food Science and Technology field.
Collapse
|