Improvement of nutritional value, molecular weight patterns (soluble peptides), free amino acid patterns, total phenolics and antioxidant activity of fermented extrusion pretreatment rapeseed meal with Bacillus subtilis YY-1 and Saccharomyces cerevisiae YY-2

Wang, Y.; Sun, Hao; Han, Bing; Li, H.Y.; Liu, X.L.

doi:10.1016/j.lwt.2022.113280

Cited by 15 publications

(13 citation statements)

References 36 publications

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“…Ying et al [ 43 ] describe Tyr, Lys, Phe, Arg and Met as amino acid residues that could confer strong antioxidant properties. Wang et al [ 48 ] mention that Val, Cys, Phe and Trp have been considered to have a good antioxidant capacity to quench free radicals or reduce metal ions, in agreement with Manzoor et al [ 44 ] and López-García et al [ 45 ], who reported amino acids such as Tyr, His, Trp and Phe as potent radical inhibitors. Bougatef et al [ 49 ] found in their study with Mustelus mustelus muscle protein hydrolysates that the best DPPH radical-scavenging activity was exerted by peptides with MW below 3.5 kDa, with an IC 50 close to 0.25 mg/mL.…”

Section: Resultssupporting

confidence: 55%

“…However, it should be noted that peptide hydrolysates are not purified, and therefore they contain other compounds that could confer antioxidant activity. For example, Wang et al [ 48 ] studied the fermentation of RSM, finding that DPPH radical scavenging results are not only due to the presence of low MW peptides but the liberation of phenolic compounds that can take place by proteases action. Likewise, González-Hidalgo et al [ 57 ] studied the antioxidant ability of olive by-products, finding that olive seeds showed an interesting amount of phenolic compounds (hydroxytyrosol, tyrosol and oleuropein) which exert high antioxidant activity.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

et al. 2022

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In this work, we evaluated the physical and oxidative stabilities of 5% w/w fish oil-in-water emulsions stabilized with 1%wt Tween20 and containing 2 mg/mL of protein hydrolysates from olive seed (OSM–H), sunflower (SFSM–H), rapeseed (RSM–H) and lupin (LUM–H) meals. To this end, the plant-based substrates were hydrolyzed at a 20% degree of hydrolysis (DH) employing a mixture 1:1 of subtilisin: trypsin. The hydrolysates were characterized in terms of molecular weight profile and in vitro antioxidant activities (i.e., DPPH scavenging and ferrous ion chelation). After incorporation of the plant protein hydrolysates as water-soluble antioxidants in the emulsions, a 14-day storage study was conducted to evaluate both the physical (i.e., ζ-potential, droplet size and emulsion stability index) and oxidative (e.g., peroxide and anisidine value) stabilities. The highest in vitro DPPH scavenging and iron (II)-chelating activities were exhibited by SFSM–H (IC50 = 0.05 ± 0.01 mg/mL) and RSM–H (IC50 = 0.41 ± 0.06 mg/mL). All the emulsions were physically stable within the storage period, with ζ-potential values below −35 mV and an average mean diameter D[4,3] of 0.411 ± 0.010 μm. Although LUM–H did not prevent lipid oxidation in emulsions, OSM–H and SFSM–H exhibited a remarkable ability to retard the formation of primary and secondary lipid oxidation products during storage when compared with the control emulsion without antioxidants. Overall, our findings show that plant-based enzymatic hydrolysates are an interesting alternative to be employed as natural antioxidants to retard lipid oxidation in food emulsions.

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Section: Resultssupporting

confidence: 55%

Section: Resultsmentioning

confidence: 99%

Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

et al. 2022

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“…In recent years, the use of RSM in feeds for swine has increased with the development of low glucosinolate rapeseed by Canadian and European plant breeders [5]. Meanwhile, many technologies have been developed to improve the nutrient digestibility of RSM in growing pigs efficiently, including fermentation and hull-removing [6,7]. However, there are few systematic reviews of the application of RSM in pig diets.…”

Section: Introductionmentioning

confidence: 99%

Rapeseed Meal and Its Application in Pig Diet: A Review

et al. 2022

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Rapeseed is the second largest plant protein resource in the world with an ideal profile of essential amino acids. Rapeseed meal (RSM) is one of the by-products of rapeseed oil extraction. Due to the anti-nutritional components (glucosinolates and fiber) and poor palatability, RSM is limited in livestock diets. Recently, how to decrease the anti-nutritional factors and improve the nutritional value of RSM has become a hot topic. Therefore, the major components of RSM have been reviewed with emphasis on the methods to improve the nutritional value of RSM as well as the application of RSM in pig diets.

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“…In line with our result, Yang et al [ 35 ] found that the small peptide content of the soybean meal fermented by Bacillus amyloliquefaciens increased with the increase in fermentation time, and Małgorzata et al [ 36 ] also reported a greater improvement in the peptide content with 72 h fermentation (12.6%) in comparison with 48 h fermentation (6.8%) in lupin meal fermented by Candida utilis. Wang [ 37 ] reported that the soluble peptide content of fermented extrusion rapeseed meal reached the highest at 60 h, and it was consistent with the antioxidant activity in vivo and in vitro.…”

Section: Discussionmentioning

confidence: 61%

A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened B. subtilis YY-4 and L. plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity

Wang

Sun

Liu

2022

Foods

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A study was conducted to investigate the yield of small peptides from rapeseed meal (RSM) by solid-state fermentation (SSF) with acid-protease-assisting B. subtilis YY-4 and L. plantarum CICC6026 (FRSMP). This study explored the availability, antioxidant capacity and immunomodulation activity. The objective of this study was to develop a novel functional food ingredient to contribute to health improvement. The results showed that the concentrations of soluble peptides and free amino acids significantly increased after fermentation (p < 0.001), and the concentration of small molecular peptides (molecular weight < 1 KDa) significantly increased (p < 0.001). The dense surface microstructure of the RSM after fermentation was changed to be loose and porous. The FRSMP exhibited high availability and high antioxidant activity, and it displayed high immunomodulation activity. The novel fermentation was effective for improving the nutritional and biological properties, which provided a feasible method of enhancing the added value.

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Improvement of nutritional value, molecular weight patterns (soluble peptides), free amino acid patterns, total phenolics and antioxidant activity of fermented extrusion pretreatment rapeseed meal with Bacillus subtilis YY-1 and Saccharomyces cerevisiae YY-2

Cited by 15 publications

References 36 publications

Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions

Rapeseed Meal and Its Application in Pig Diet: A Review

A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened B. subtilis YY-4 and L. plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity

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