Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity
The rice-starch processing industry produces large amounts of a protein-rich byproducts during the conversion of broken rice to powder and crystal starch. Given the poor protein solubility, this material is currently discarded or used as animal feed. To fully exploit rice’s nutritional properties an...
| Main Authors: | , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/7/986 |
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| author | Elena Babini Danielle Laure Taneyo-Saa Annalisa Tassoni Maura Ferri Axel Kraft Jürgen Grän-Heedfeld Karlheinz Bretz Aldo Roda Elisa Michelini Maria Maddalena Calabretta Fabien Guillon Davide Tagliazucchi Serena Martini Lorenzo Nissen Andrea Gianotti |
| author_facet | Elena Babini Danielle Laure Taneyo-Saa Annalisa Tassoni Maura Ferri Axel Kraft Jürgen Grän-Heedfeld Karlheinz Bretz Aldo Roda Elisa Michelini Maria Maddalena Calabretta Fabien Guillon Davide Tagliazucchi Serena Martini Lorenzo Nissen Andrea Gianotti |
| author_sort | Elena Babini |
| collection | DOAJ |
| description | The rice-starch processing industry produces large amounts of a protein-rich byproducts during the conversion of broken rice to powder and crystal starch. Given the poor protein solubility, this material is currently discarded or used as animal feed. To fully exploit rice’s nutritional properties and reduce this waste, a biotechnological approach was adopted, inducing fermentation with selected microorganisms capable of converting the substrate into peptide fractions with health-related bioactivity. Lactic acid bacteria were preferred to other microorganisms for their safety, efficient proteolytic system, and adaptability to different environments. Peptide fractions with different molecular weight ranges were recovered from the fermented substrate by means of cross-flow membrane filtration. The fractions displayed in vitro antioxidant, antihypertensive, and anti-tyrosinase activities as well as cell-based anti-inflammatory and anti-aging effects. In the future, the peptide fractions isolated from this rice byproduct could be directly exploited as health-promoting functional foods, dietary supplements, and pharmaceutical preparations. The suggested biotechnological process harnessing microbial bioconversion may represent a potential solution for many different protein-containing substrates currently treated as byproducts (or worse, waste) by the food industry. |
| first_indexed | 2024-03-10T18:46:50Z |
| format | Article |
| id | doaj.art-c872af5d1def42658ee966ff2dfd8f74 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T18:46:50Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-c872af5d1def42658ee966ff2dfd8f742023-11-20T05:29:39ZengMDPI AGMicroorganisms2076-26072020-06-018798610.3390/microorganisms8070986Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related ActivityElena Babini0Danielle Laure Taneyo-Saa1Annalisa Tassoni2Maura Ferri3Axel Kraft4Jürgen Grän-Heedfeld5Karlheinz Bretz6Aldo Roda7Elisa Michelini8Maria Maddalena Calabretta9Fabien Guillon10Davide Tagliazucchi11Serena Martini12Lorenzo Nissen13Andrea Gianotti14Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, ItalyDepartment of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, ItalyDepartment of Biological Geological and Environmental Sciences (BIGeA), Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, ItalyDepartment of Biological Geological and Environmental Sciences (BIGeA), Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, ItalyFraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, GermanyFraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, GermanyFraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, GermanyDepartment of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, ItalyDepartment of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, ItalyDepartment of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, ItalySterlab, Cell Culture Laboratory, Ch. St-Bernard 2720, 06224 Vallauris Cedex, FranceDepartment of Life Sciences (DSV), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, ItalyDepartment of Life Sciences (DSV), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, ItalyDepartment of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, ItalyDepartment of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, ItalyThe rice-starch processing industry produces large amounts of a protein-rich byproducts during the conversion of broken rice to powder and crystal starch. Given the poor protein solubility, this material is currently discarded or used as animal feed. To fully exploit rice’s nutritional properties and reduce this waste, a biotechnological approach was adopted, inducing fermentation with selected microorganisms capable of converting the substrate into peptide fractions with health-related bioactivity. Lactic acid bacteria were preferred to other microorganisms for their safety, efficient proteolytic system, and adaptability to different environments. Peptide fractions with different molecular weight ranges were recovered from the fermented substrate by means of cross-flow membrane filtration. The fractions displayed in vitro antioxidant, antihypertensive, and anti-tyrosinase activities as well as cell-based anti-inflammatory and anti-aging effects. In the future, the peptide fractions isolated from this rice byproduct could be directly exploited as health-promoting functional foods, dietary supplements, and pharmaceutical preparations. The suggested biotechnological process harnessing microbial bioconversion may represent a potential solution for many different protein-containing substrates currently treated as byproducts (or worse, waste) by the food industry.https://www.mdpi.com/2076-2607/8/7/986rice byproductrice proteinprotein hydrolysates<i>Lactobacillus</i> spp.bioactive peptides |
| spellingShingle | Elena Babini Danielle Laure Taneyo-Saa Annalisa Tassoni Maura Ferri Axel Kraft Jürgen Grän-Heedfeld Karlheinz Bretz Aldo Roda Elisa Michelini Maria Maddalena Calabretta Fabien Guillon Davide Tagliazucchi Serena Martini Lorenzo Nissen Andrea Gianotti Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity Microorganisms rice byproduct rice protein protein hydrolysates <i>Lactobacillus</i> spp. bioactive peptides |
| title | Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity |
| title_full | Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity |
| title_fullStr | Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity |
| title_full_unstemmed | Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity |
| title_short | Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity |
| title_sort | microbial fermentation of industrial rice starch byproduct as valuable source of peptide fractions with health related activity |
| topic | rice byproduct rice protein protein hydrolysates <i>Lactobacillus</i> spp. bioactive peptides |
| url | https://www.mdpi.com/2076-2607/8/7/986 |
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