Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality
Fermented foods have gained immense popularity in recent years due to their distinct flavor profile. Given the increasing demand, there is a growing focus on optimizing their nutritional quality while also reducing their costs. In this study, using a novel approach, hemp seed meal was utilized as a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/5/469 |
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| author | Min Zhang Tao Li Gege Guo Zhaoxing Liu Ning Hao |
| author_facet | Min Zhang Tao Li Gege Guo Zhaoxing Liu Ning Hao |
| author_sort | Min Zhang |
| collection | DOAJ |
| description | Fermented foods have gained immense popularity in recent years due to their distinct flavor profile. Given the increasing demand, there is a growing focus on optimizing their nutritional quality while also reducing their costs. In this study, using a novel approach, hemp seed meal was utilized as a solid fermentation substrate to produce nattokinase (NK). Using a combination of one-factor-at-a-time experiments, Plackett–Burman design, and Box–Behnken design, the optimal fermentation conditions of <i>Bacillus subtilis</i> 13932 (NK-producing strain) were determined. The initial ratio of HSM (hemp seed meal) to water was 1:2.0 (<i>v</i>:<i>w</i>), the thickness of the substrate was 2.9 cm, the bacterial inoculum volume was 10% (<i>v</i>:<i>w</i>), the relative humidity was 75.2%, the temperature was set at 35 °C, and the fermentation time was 20 h. The NK activity under these conditions was measured to be 7067.12 IU/g. During fermentation, 15.15% of soluble peptides were produced, which exhibited hydroxyl radical removal ability and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical removal ability of 14.85%, down from 32.96%. Furthermore, trypsin inhibitor and urease in HSM decreased by 42.6% and 73.6%, respectively, improving the nutritional quality of HSM. Sensory evaluations indicated that HSM is expected to be a popular food, highlighting the potential of using HSM as a solid fermentation substrate for NK production. |
| first_indexed | 2024-03-11T03:44:48Z |
| format | Article |
| id | doaj.art-87e0f704dfa44d49b745362dcf622063 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T03:44:48Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-87e0f704dfa44d49b745362dcf6220632023-11-18T01:18:18ZengMDPI AGFermentation2311-56372023-05-019546910.3390/fermentation9050469Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional QualityMin Zhang0Tao Li1Gege Guo2Zhaoxing Liu3Ning Hao4College of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211816, ChinaCollege of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211816, ChinaCollege of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211816, ChinaCollege of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211816, ChinaCollege of Biotechnology and Pharmaceutical Engineering, State Key Laboratory of Materials-Oriented Chemical Engineering, Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211816, ChinaFermented foods have gained immense popularity in recent years due to their distinct flavor profile. Given the increasing demand, there is a growing focus on optimizing their nutritional quality while also reducing their costs. In this study, using a novel approach, hemp seed meal was utilized as a solid fermentation substrate to produce nattokinase (NK). Using a combination of one-factor-at-a-time experiments, Plackett–Burman design, and Box–Behnken design, the optimal fermentation conditions of <i>Bacillus subtilis</i> 13932 (NK-producing strain) were determined. The initial ratio of HSM (hemp seed meal) to water was 1:2.0 (<i>v</i>:<i>w</i>), the thickness of the substrate was 2.9 cm, the bacterial inoculum volume was 10% (<i>v</i>:<i>w</i>), the relative humidity was 75.2%, the temperature was set at 35 °C, and the fermentation time was 20 h. The NK activity under these conditions was measured to be 7067.12 IU/g. During fermentation, 15.15% of soluble peptides were produced, which exhibited hydroxyl radical removal ability and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical removal ability of 14.85%, down from 32.96%. Furthermore, trypsin inhibitor and urease in HSM decreased by 42.6% and 73.6%, respectively, improving the nutritional quality of HSM. Sensory evaluations indicated that HSM is expected to be a popular food, highlighting the potential of using HSM as a solid fermentation substrate for NK production.https://www.mdpi.com/2311-5637/9/5/469nattokinasehemp seed mealsolid-state fermentationantioxidantanti-nutritional factors |
| spellingShingle | Min Zhang Tao Li Gege Guo Zhaoxing Liu Ning Hao Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality Fermentation nattokinase hemp seed meal solid-state fermentation antioxidant anti-nutritional factors |
| title | Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality |
| title_full | Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality |
| title_fullStr | Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality |
| title_full_unstemmed | Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality |
| title_short | Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality |
| title_sort | production of nattokinase from hemp seed meal by solid state fermentation and improvement of its nutritional quality |
| topic | nattokinase hemp seed meal solid-state fermentation antioxidant anti-nutritional factors |
| url | https://www.mdpi.com/2311-5637/9/5/469 |
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