Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis

Abstract

Peanut meal (PM) is limited in practical use (feed or food) from imbalance of amino acid profile and denaturation of protein. Fermentation was used to promote its nutritional and functional properties by single-factor experiments and orthogonal experiments. Results showed that the nutritional properties of fermented peanut meal (crude protein content, dry matter content, ash content, acid soluble oligopeptides content, in vitro digestibility, and content of organic acids) had a significant increase (P < 0.05 or P < 0.01) and more importantly, the content of amino acids was balanced by fermentation. In addition, fermented peanut meal possessed better antioxidant activities in the areas of reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging activity, hydroxyl radical scavenging activity, and metal chelating activity (P < 0.05 or P < 0.01). These results implied that the nutritional and antioxidant properties of peanut meal were improved effectively by biological modification, which could be valuable in terms of nutrition and protein resources. It is great of importance to meet requirement of raw materials for husbandry in China when facing a huge lacking of feedstuff, especially for protein feed with an over 80 % import amount depending from other countries yearly.

Effects of the extract from peanut meal fermented with Bacillus natto and Monascus on lipid metabolism and intestinal barrier function of hyperlipidemic mice

“…Yang et al . reported that peanut meal fermented with Bacillus licheniformis increased the acid‐soluble oligopeptides content and in vitro digestibility, and the content of amino acids was balanced by fermentation 7 . Another study demonstrated that the amino acids and peptides contents were increased after peanut meal was fermented by Bacillus subtilis , along with an elevated oxidation resistance 11 .…”

“…Peanut is widely distributed and mainly used for oil extraction in China. Peanut meal is a by‐product of peanut kernels being pressed or soaked out for oil, and it contains various active ingredients, such as protein, amino acids, and sugars with high nutritional value 7 . Its high‐quality protein content is around 50–55%; 8 and compared with soy protein, peanut protein has a low content of anti‐nutritional factors and is considered to be one of the most attractive and promising vegetable proteins 8 .…”

Physical Characteristics and Nutritional Contents of Peanut Flour and Black Oncom (Fermented Peanut Meal) Flour

“…SSF can improve nutritional and nutraceutical characteristics due to the presence of fungi which plays an important role in synthesizing enzymes that hydrolyze several substrates and contribute to the development of texture, taste and aroma of products [6]and improve nutritional contents [7]; [8]. . Black oncom contains nutrients such as protein, fat, carbohydrate, ash [9]; [10],dietary fiber, unsaturated fatty acids, amino acids [11], functional components such as antioxidants, phenolics [12], and has higher protein digestibility [10]than peanuts due to the fermentation process by Rhizopus oligosporus fungi. Peanuts and black oncom can be processed into food products which are cookies and biscuits that require peanuts in the form of flour [13].…”

Effects of peanut meal extracts fermented by Bacillus natto on the growth performance, learning and memory skills and gut microbiota modulation in mice

“…The protein content is as high as 47-55 %, and the biotin content is 1•79 mg/kg (31) . China is the world's largest producer for peanuts, of which about 50-60 % are used to extract oil, producing millions of tons of petroleum by-products (PM) per year (32,33) . However, PM has been merely utilised as an animal feed or even fertiliser so far, due to its protein denaturation caused by high-temperature pressing, imbalance of amino acid content and high-level aflatoxin contamination (34,35) , causing waste issue to these mass resources.…”

“…Herein, the high-value utilisation of PM remains challenging to date (29) . Recently, evidences suggest that the microbial fermentation of PM can significantly improve its nutritional characteristics, increase the content of protein, small molecular peptide, amino acid and organic acid and improve its digestibility in vitro, which provides a new approach to settle the matter (32,36) . Nonetheless, rare in-depth studies can be found on the benefits of PM fermented by B. subtilis species in experiments in vivo so far.…”