Fungal fermentation inducing improved nutritional qualities associated with altered secondary protein structure of soybean meal determined by FTIR spectroscopy

Yaşar, Sülhattin; Tosun, Ramazan; Sönmez, Zeynep

doi:10.1016/j.measurement.2020.107895

Cited by 71 publications

(45 citation statements)

References 55 publications

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“…In general, PLSR results (Table 2) showed that the model explained 99.99, 95.00, 98.00 and 98.00 % of total variance for crude protein, total tannin, phytic acid and lactic acid, respectively with a high regression coefficient of determination (R 2 = 0.99; P <0.0001). These high R 2 values were also obtained from the similar studies with sunflower meal and fermented soybean meal Yasar et al, 2020). Previously, Ferrao and Davanzo (2005) reported high R 2 values of 0.98-0.99 for predicting protein and ash content of wheat and Mahesar et al (2010) accurately and precisely predicted the total trans fat content of cereal-based foods with the R 2 values of 0.9991 using a part of whole data during validation was used as independent data set in PLSR model, exactly the same model used in our study.…”

Section: Figuresupporting

confidence: 74%

“…In order to improve the method's precision and accuracy the data treatments of baseline correction, normalisation and multiplicative scatter correction of original IR spectra (Figure 1) before it's generation of second derivate were made Yasar et al, 2020). In the model, second derivate of absorbance peaks (a.u) at every 4 cm -1 intervals over a range of 1500 to 1700 cm -1 , 650-1850 cm -1 , 800-1400 cm -1 and 1000-1900 cm -1 was used to predict crude protein, total tannin, phytic acid and lactic acid, respectively.…”

Section: Prediction Of Chemical Contents By Plsr Combined Ftir-atr Spectroscopy Plrs Model Used Was Based On Following Equationmentioning

confidence: 99%

“…Furthermore, the quantification of SPC of wheat samples by the method of Gaussian curve fitting followed by FSD (an example of unfermented wheat sample provided in Figure 6) was provided in Table 4. These differences in SPC were expected since the microbial fermentation has several enzymatic (microbial or activated plant endogenous origins), chemical (pH) and physical treatments (stirring and aeration) which were previously shown to have affected the protein structure (Yu et al, 2010 andYasar et al, 2020). In our study the temperature (24-28°C) and pH (almost around 5.0) are rather considered beneficial on SPC since microbial fermentation produced some metabolites such as enzymes and probiotics which are of nitrogenous nature interfering with α-helix domination of amide I.…”

Section: Open Access Open Accessmentioning

confidence: 99%

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A Fast and Robust FTIR-ATR Coupled Chemometric Determination of Chemical and Molecular Structure of Wheat (Triticum aestivum L.) under a Series of Microbial Fermentation Processes

Yaşar

Tosun

2021

BUASVMCN-ASB

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This study aimed to ferment wheat grain by optimised bacteria, yeast and fungal fermentations. Crude protein, tannin, phytic acid and lactic acid contents of samples taken at 24 h intervals determined by chemical methods were compared with those of infrared (IR) spectro-chemometry. Secondary protein components were further quantified with IR spectra deconvolution method. The results indicated that some fermentations increased crude protein of wheat, whilst its tannin and phytic acid degraded in all fermentations. Wheat enriched with lactic acid content in all fermentations. FT-IR spectroscopic method accurately (99.99% of recovery) and precisely (regression coefficient of prediction R2 = 0.999, P <0.0001) predicted these nutrient contents. Fermentation positively caused a re-organised secondary protein conformation; the percentages of β-sheet and α-helix increased by 68 and 140%, respectively, whereas the random coil decreased by 63%. FT-IR spectrometry combined with suitable chemometric tools provided a fast and robust monitoring of chemical and structural changes during microbial fermentation.

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Section: Figuresupporting

confidence: 74%

Section: Prediction Of Chemical Contents By Plsr Combined Ftir-atr Spectroscopy Plrs Model Used Was Based On Following Equationmentioning

confidence: 99%

Section: Open Access Open Accessmentioning

confidence: 99%

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A Fast and Robust FTIR-ATR Coupled Chemometric Determination of Chemical and Molecular Structure of Wheat (Triticum aestivum L.) under a Series of Microbial Fermentation Processes

Yaşar

Tosun

2021

BUASVMCN-ASB

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“…e results for the changes in secondary protein components are entirely in parallel with the results of the present study, whereby the RC content increased and α-helix concentration decreased. However, the extent of this shift in this study was greater than that in the study by Wang et al [39] and Yasar et al [14]. Consequently, the effects of bacterial fermentation on secondary protein components were more beneficial than those of industrial food processes involving extreme heating and pressure treatment conditions, such as cooking, extrusion, and pelleting [40].…”

Section: Influence Of Wks Fermentation On the Secondary Proteincontrasting

confidence: 62%

“…FTIR spectra of the unfermented and fermented samples were determined using an FTIR spectrometer (Shimadzu, IRAffinity-1S, Kyoto, Japan) following the method described by Yasar et al [14]. e FTIR spectra were measured between 400 and 4,000 1/cm at an interval of 4 1/cm.…”

Section: Fourier Transform Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Alrosan

Tan

Easa

et al. 2021

Journal of Food Quality

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Protein digestibility, secondary protein structure components, sugars, and phenolic compounds were analysed to investigate the effect of fermentation on the quality, structure, digestibility, and nonnutritive contents of lentil (Lens culinaris) proteins (LPs). Fermentation was carried out using water kefir seed. The initial pH of the unfermented LPs (6.8) decreased to pH 3.4 at the end of the fermentation on day 5. Protein digestibility increased from 76.4 to 84.1% over the 5 days of fermentation. Total phenolic content increased from 443.4 to 792.6 mg of GAE/100 g after 2 days of fermentation, with the sums of the detected phenolic compounds from HPLC analysis reaching almost 500 mg/100 g. The predominant phenolic compounds detected in fermented LPs include chlorogenic and epicatechin, while traces of rutin, ferulic acid, and sinapic acid were observed. Fermentation played a major role in the changes of the components in the secondary protein structure, especially the percentage of α -helices and random coils. In addition, the reduction in α -helix: β -sheet ratio with the increase in protein digestibility was related to the prolongation of the fermentation time. The model used in this research could be a robust tool for improving protein quality, protein degradation, and nonnutritive nutrients using water kefir seed fermentation.

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Transformative effects of lactic acid fermentation on maize and quality protein maize: Phytochemical characterization, functional properties, and structural features

Sharma,

Sharma

et al. 2024

Cereal Chem

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Background and ObjectiveFermentation has a huge potential to improve the nutritional and functional properties by using the biological activity of the grain itself. The current study was performed to optimize the conditions for the fermentation of Quality Protein Maize (QPM) and maize further; the impact of fermentation treatment on the bio‐techno‐functional properties of QPM and maize flour was assessed.FindingsThe technological properties, including oil absorption capacity, water solubility index, emulsion activity and stability, foaming capacity and stability, protein solubility, gel consistency, and least gelation concentration, were found to be increased with the fermentation treatment, while water absorption capacity, paste clarity, and swelling power observed a decline. The findings suggested elevated levels of all the bioactive constituents with the fermentation process. The modulations at the molecular level were confirmed by the scanning electron micrographs of fermented flour. Further, changes in the peaks of Fourier transform infrared spectra and the emergence of new peaks were also reported.ConclusionsThe fermentation treatment altered the techno‐functional properties, bioactive constituents, macromolecular structure, and molecular interactions of QPM and maize flour.Significance and NoveltyLimited literature is available dedicated to the assessment of the nutritional, techno‐functional, and phytochemical components in QPM and maize as influenced by the fermentation process. Further, changes in the structural and molecular interactions in the flour components due to fermentation treatment have not been studied comprehensively.

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Fungal fermentation inducing improved nutritional qualities associated with altered secondary protein structure of soybean meal determined by FTIR spectroscopy

Cited by 71 publications

References 55 publications

A Fast and Robust FTIR-ATR Coupled Chemometric Determination of Chemical and Molecular Structure of Wheat (Triticum aestivum L.) under a Series of Microbial Fermentation Processes

A Fast and Robust FTIR-ATR Coupled Chemometric Determination of Chemical and Molecular Structure of Wheat (Triticum aestivum L.) under a Series of Microbial Fermentation Processes

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Transformative effects of lactic acid fermentation on maize and quality protein maize: Phytochemical characterization, functional properties, and structural features

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