Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with <i>Trametes versicolor</i>
Brewer’s spent grain (BSG) is an important secondary raw material that provides a readily available natural source of nutraceuticals. It finds its largest application as animal feed and part of the human diet, while the future perspective predicts an application in the production of value-added prod...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/10/11/2295 |
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| author | Anđela Zeko-Pivač Anja Bošnjaković Mirela Planinić Jelena Parlov Vuković Predrag Novak Tomislav Jednačak Marina Tišma |
| author_facet | Anđela Zeko-Pivač Anja Bošnjaković Mirela Planinić Jelena Parlov Vuković Predrag Novak Tomislav Jednačak Marina Tišma |
| author_sort | Anđela Zeko-Pivač |
| collection | DOAJ |
| description | Brewer’s spent grain (BSG) is an important secondary raw material that provides a readily available natural source of nutraceuticals. It finds its largest application as animal feed and part of the human diet, while the future perspective predicts an application in the production of value-added products. In order to investigate a sustainable BSG treatment method, two BSG samples (BSG1 and BSG2) were evaluated as substrates for the production of hydrolytic (xylanase, β-glucosidase and cellulase) and lignolytic enzymes (laccase, manganese peroxidase and lignin peroxidase) by solid-state fermentation (SSF) with <i>Trametes versicolor</i> while improving BSG nutritional value. The biological treatment was successful for the production of all hydrolytic enzymes and laccase and manganese peroxidase, while it was unsuccessful for the production of lignin peroxidase. Because the two BSGs were chemically different, the <i>Trametes versicolor</i> enzymes were synthesized at different fermentation times and had different activities. Consequently, the chemical composition of the two BSG samples at the end of fermentation was also different. The biological treatment had a positive effect on the increase in protein content, ash content, polyphenolic compounds, and sugars in BSG1. In BSG2, there was a decrease in the content of reducing sugars. Cellulose, hemicellulose, and lignin were degraded in BSG1, whereas only cellulose was degraded in BSG2, and the content of hemicellulose and lignin increased. The fat content decreased in both samples. The safety-related correctness analysis showed that the biologically treated sample did not contain any harmful components and was therefore safe for use in nutritionally enriched animal feed. |
| first_indexed | 2024-03-09T18:07:58Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-09T18:07:58Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-71666fb6e8a548469a9f070b695a20cf2023-11-24T09:18:00ZengMDPI AGMicroorganisms2076-26072022-11-011011229510.3390/microorganisms10112295Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with <i>Trametes versicolor</i>Anđela Zeko-Pivač0Anja Bošnjaković1Mirela Planinić2Jelena Parlov Vuković3Predrag Novak4Tomislav Jednačak5Marina Tišma6Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, CroatiaNMR Centre, Ruđer Bošković Institute, Biljenička 54, HR-10000 Zagreb, CroatiaDepartment of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, HR-10000 Zagreb, CroatiaDepartment of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, HR-10000 Zagreb, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, CroatiaBrewer’s spent grain (BSG) is an important secondary raw material that provides a readily available natural source of nutraceuticals. It finds its largest application as animal feed and part of the human diet, while the future perspective predicts an application in the production of value-added products. In order to investigate a sustainable BSG treatment method, two BSG samples (BSG1 and BSG2) were evaluated as substrates for the production of hydrolytic (xylanase, β-glucosidase and cellulase) and lignolytic enzymes (laccase, manganese peroxidase and lignin peroxidase) by solid-state fermentation (SSF) with <i>Trametes versicolor</i> while improving BSG nutritional value. The biological treatment was successful for the production of all hydrolytic enzymes and laccase and manganese peroxidase, while it was unsuccessful for the production of lignin peroxidase. Because the two BSGs were chemically different, the <i>Trametes versicolor</i> enzymes were synthesized at different fermentation times and had different activities. Consequently, the chemical composition of the two BSG samples at the end of fermentation was also different. The biological treatment had a positive effect on the increase in protein content, ash content, polyphenolic compounds, and sugars in BSG1. In BSG2, there was a decrease in the content of reducing sugars. Cellulose, hemicellulose, and lignin were degraded in BSG1, whereas only cellulose was degraded in BSG2, and the content of hemicellulose and lignin increased. The fat content decreased in both samples. The safety-related correctness analysis showed that the biologically treated sample did not contain any harmful components and was therefore safe for use in nutritionally enriched animal feed.https://www.mdpi.com/2076-2607/10/11/2295brewer’s spent grainsolid-state fermentation<i>Trametes versicolor</i>enzyme cocktailphenolic compounds |
| spellingShingle | Anđela Zeko-Pivač Anja Bošnjaković Mirela Planinić Jelena Parlov Vuković Predrag Novak Tomislav Jednačak Marina Tišma Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with <i>Trametes versicolor</i> Microorganisms brewer’s spent grain solid-state fermentation <i>Trametes versicolor</i> enzyme cocktail phenolic compounds |
| title | Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with <i>Trametes versicolor</i> |
| title_full | Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with <i>Trametes versicolor</i> |
| title_fullStr | Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with <i>Trametes versicolor</i> |
| title_full_unstemmed | Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with <i>Trametes versicolor</i> |
| title_short | Improvement of the Nutraceutical Profile of Brewer’s Spent Grain after Treatment with <i>Trametes versicolor</i> |
| title_sort | improvement of the nutraceutical profile of brewer s spent grain after treatment with i trametes versicolor i |
| topic | brewer’s spent grain solid-state fermentation <i>Trametes versicolor</i> enzyme cocktail phenolic compounds |
| url | https://www.mdpi.com/2076-2607/10/11/2295 |
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