Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with <i>B. subtilis</i>, <i>S. cerevisiae,</i> and <i>B. amyloliquefaciens</i>
In this study, the effect of solid-state fermentation with <i>Bacillus subtilis</i> GYB6, <i>Saccharomyces cerevisiae</i> NJ1, and <i>Bacillus amyloliquefaciens</i> Y8 on the anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activi...
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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/2311-5637/9/5/492 |
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| author | Xiaoyan Zhu Yiling Chen Shanxin Hao Shiyu Jin Xiangqian Li |
| author_facet | Xiaoyan Zhu Yiling Chen Shanxin Hao Shiyu Jin Xiangqian Li |
| author_sort | Xiaoyan Zhu |
| collection | DOAJ |
| description | In this study, the effect of solid-state fermentation with <i>Bacillus subtilis</i> GYB6, <i>Saccharomyces cerevisiae</i> NJ1, and <i>Bacillus amyloliquefaciens</i> Y8 on the anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activity, functional properties, and structure of rapeseed meal (RSM) were investigated. Results showed that the action of three strains in the fermentation of RSM caused a significant decline in glucosinolates, phytic acid, crude fiber, and tannins by 99.18%, 42.41%, 27.21%, and 34.17%, respectively. The amount of crude protein, amino acids, and peptides of RSM increased significantly after fermentation. The SDS-PAGE results showed that 12S globulin and 2S albumin protein were almost entirely degraded. Fermentation considerably increased the concentration of total phenolics and flavonoids, and activated antioxidant activity and functional properties. Furthermore, the structural variation was observed by scanning electron microscopy and FTIR spectroscopy. Thus, these results indicated that the solid-state fermentation process in this study was a promising approach to enhance both the nutritional value and bioactivity of RSM, which could be used as value-added functional animal food ingredients. |
| first_indexed | 2024-03-11T03:45:05Z |
| format | Article |
| id | doaj.art-c2626454e6c54e0e8027cbc6cb0cb57c |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T03:45:05Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-c2626454e6c54e0e8027cbc6cb0cb57c2023-11-18T01:18:38ZengMDPI AGFermentation2311-56372023-05-019549210.3390/fermentation9050492Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with <i>B. subtilis</i>, <i>S. cerevisiae,</i> and <i>B. amyloliquefaciens</i>Xiaoyan Zhu0Yiling Chen1Shanxin Hao2Shiyu Jin3Xiangqian Li4School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, ChinaSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, ChinaSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, ChinaSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, ChinaSchool of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian 223003, ChinaIn this study, the effect of solid-state fermentation with <i>Bacillus subtilis</i> GYB6, <i>Saccharomyces cerevisiae</i> NJ1, and <i>Bacillus amyloliquefaciens</i> Y8 on the anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activity, functional properties, and structure of rapeseed meal (RSM) were investigated. Results showed that the action of three strains in the fermentation of RSM caused a significant decline in glucosinolates, phytic acid, crude fiber, and tannins by 99.18%, 42.41%, 27.21%, and 34.17%, respectively. The amount of crude protein, amino acids, and peptides of RSM increased significantly after fermentation. The SDS-PAGE results showed that 12S globulin and 2S albumin protein were almost entirely degraded. Fermentation considerably increased the concentration of total phenolics and flavonoids, and activated antioxidant activity and functional properties. Furthermore, the structural variation was observed by scanning electron microscopy and FTIR spectroscopy. Thus, these results indicated that the solid-state fermentation process in this study was a promising approach to enhance both the nutritional value and bioactivity of RSM, which could be used as value-added functional animal food ingredients.https://www.mdpi.com/2311-5637/9/5/492rapeseed mealsolid state fermentationanti-nutritional factorsnutritional componentsbioactive compoundsantioxidant activity |
| spellingShingle | Xiaoyan Zhu Yiling Chen Shanxin Hao Shiyu Jin Xiangqian Li Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with <i>B. subtilis</i>, <i>S. cerevisiae,</i> and <i>B. amyloliquefaciens</i> Fermentation rapeseed meal solid state fermentation anti-nutritional factors nutritional components bioactive compounds antioxidant activity |
| title | Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with <i>B. subtilis</i>, <i>S. cerevisiae,</i> and <i>B. amyloliquefaciens</i> |
| title_full | Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with <i>B. subtilis</i>, <i>S. cerevisiae,</i> and <i>B. amyloliquefaciens</i> |
| title_fullStr | Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with <i>B. subtilis</i>, <i>S. cerevisiae,</i> and <i>B. amyloliquefaciens</i> |
| title_full_unstemmed | Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with <i>B. subtilis</i>, <i>S. cerevisiae,</i> and <i>B. amyloliquefaciens</i> |
| title_short | Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with <i>B. subtilis</i>, <i>S. cerevisiae,</i> and <i>B. amyloliquefaciens</i> |
| title_sort | improvement of the nutritional quality of rapeseed meal through solid state fermentation with i b subtilis i i s cerevisiae i and i b amyloliquefaciens i |
| topic | rapeseed meal solid state fermentation anti-nutritional factors nutritional components bioactive compounds antioxidant activity |
| url | https://www.mdpi.com/2311-5637/9/5/492 |
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