Characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation.
We analyzed and compared the difference in sinapine concentration in rapeseed meal between the filamentous fungus, Trametes sp 48424, and the yeast, Saccharomyces cerevisiae, in both liquid and solid-state fermentation. During liquid and solid-state fermentation by Trametes sp 48424, the sinapine co...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Public Library of Science (PLoS)
2015-01-01
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| Series: | PLoS ONE |
| Online Access: | http://europepmc.org/articles/PMC4301875?pdf=render |
| _version_ | 1811242422783442944 |
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| author | Yanxing Niu Mulan Jiang Mian Guo Chuyun Wan Shuangxi Hu Hu Jin Fenghong Huang |
| author_facet | Yanxing Niu Mulan Jiang Mian Guo Chuyun Wan Shuangxi Hu Hu Jin Fenghong Huang |
| author_sort | Yanxing Niu |
| collection | DOAJ |
| description | We analyzed and compared the difference in sinapine concentration in rapeseed meal between the filamentous fungus, Trametes sp 48424, and the yeast, Saccharomyces cerevisiae, in both liquid and solid-state fermentation. During liquid and solid-state fermentation by Trametes sp 48424, the sinapine concentration decreased significantly. In contrast, the liquid and solid-state fermentation process by Saccharomyces cerevisiae just slightly decreased the sinapine concentration (P ≤ 0.05). After the solid-state fermented samples were dried, the concentration of sinapine in rapeseed meal decreased significantly in Saccharomyces cerevisiae. Based on the measurement of laccase activity, we observed that laccase induced the decrease in the concentration of sinapine during fermentation with Trametes sp 48424. In order to eliminate the influence of microorganisms and the metabolites produced during fermentation, high moisture rapeseed meal and the original rapeseed meal were dried at 90 °C and 105 °C, respectively. During drying, the concentration of sinapine in high moisture rapeseed meal decreased rapidly and we obtained a high correlation coefficient between the concentration of sinapine and loss of moisture. Our results suggest that drying and enzymes, especially laccase that is produced during the solid-state fermentation process, may be the main factors that affect the concentration of sinapine in rapeseed meal. |
| first_indexed | 2024-04-12T13:51:04Z |
| format | Article |
| id | doaj.art-604e42d9607b4b2a8b24f4a0644cb5dc |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-04-12T13:51:04Z |
| publishDate | 2015-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-604e42d9607b4b2a8b24f4a0644cb5dc2022-12-22T03:30:31ZengPublic Library of Science (PLoS)PLoS ONE1932-62032015-01-01101e011647010.1371/journal.pone.0116470Characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation.Yanxing NiuMulan JiangMian GuoChuyun WanShuangxi HuHu JinFenghong HuangWe analyzed and compared the difference in sinapine concentration in rapeseed meal between the filamentous fungus, Trametes sp 48424, and the yeast, Saccharomyces cerevisiae, in both liquid and solid-state fermentation. During liquid and solid-state fermentation by Trametes sp 48424, the sinapine concentration decreased significantly. In contrast, the liquid and solid-state fermentation process by Saccharomyces cerevisiae just slightly decreased the sinapine concentration (P ≤ 0.05). After the solid-state fermented samples were dried, the concentration of sinapine in rapeseed meal decreased significantly in Saccharomyces cerevisiae. Based on the measurement of laccase activity, we observed that laccase induced the decrease in the concentration of sinapine during fermentation with Trametes sp 48424. In order to eliminate the influence of microorganisms and the metabolites produced during fermentation, high moisture rapeseed meal and the original rapeseed meal were dried at 90 °C and 105 °C, respectively. During drying, the concentration of sinapine in high moisture rapeseed meal decreased rapidly and we obtained a high correlation coefficient between the concentration of sinapine and loss of moisture. Our results suggest that drying and enzymes, especially laccase that is produced during the solid-state fermentation process, may be the main factors that affect the concentration of sinapine in rapeseed meal.http://europepmc.org/articles/PMC4301875?pdf=render |
| spellingShingle | Yanxing Niu Mulan Jiang Mian Guo Chuyun Wan Shuangxi Hu Hu Jin Fenghong Huang Characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation. PLoS ONE |
| title | Characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation. |
| title_full | Characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation. |
| title_fullStr | Characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation. |
| title_full_unstemmed | Characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation. |
| title_short | Characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation. |
| title_sort | characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation |
| url | http://europepmc.org/articles/PMC4301875?pdf=render |
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