Exploring magnetic field treatment into solid-state fermentation of organic waste for improving structural and physiological properties of keratin peptides

Tuly, Jamila A.; Ma, Haile; Zabed, Hossain M.; Dong, Yifan; Chen, Gu; Guo, Li‐Na; Betchem, Garba; Igbokwe, Chidimma Juliet

doi:10.1016/j.fbio.2022.101872

Cited by 9 publications

(7 citation statements)

References 39 publications

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“…Previous studies explained the decrease in the height distribution to be due to the magnetic flux and mechanical impact on protein structure resulting in mechanical agitation, which reduces more prominent aggregate protein into smaller molecules. 10,37 Previous studies also showed dominant amorphous peaks at 2 theta = 20°for flax seed protein, soy protein isolate, chickpea protein, and okara dietary fiber. [38][39][40][41] The 15.98 to 22 o range of the diffraction peak is characterized by cellulose crystals.…”

Section: Discussionmentioning

confidence: 92%

“…Similar results were also reported by Jamila et al . for keratin extracted after MFT 10 . These significant changes might have been generated because of the magnetic field treatment during fermentation.…”

Section: Discussionmentioning

confidence: 99%

“…This study used a gauss meter to calibrate the magnetic intensity to 120 Gs. In a previous study the experimental conditions for the magnetic field‐assisted solid state fermentation (MFSSF) treatment condition and SSF duration were optimized by Tuly 10 . In short, 96 h was used for the treatment time, with 4 h of treatment each day.…”

Section: Methodsmentioning

confidence: 99%

“…In a previous study the experimental conditions for the magnetic field-assisted solid state fermentation (MFSSF) treatment condition and SSF duration were optimized by Tuly. 10 In short, 96 h was used for the treatment time, with 4 h of treatment each day. The magnetic intensity in this investigation was calibrated to 120 Gs using a gauss meter according to the previous optimized condition.…”

Section: Magnetic Field Treatmentmentioning

confidence: 99%

“…8 Few reports have been made regarding the application of magnetic field (MF) treatment in solid-state fermentation (SSF), liquid fermentation, and the improvement of the structural attributes of protein. 9,10 Previous studies described how the fermentation process was accelerated substantially by low-intensity alternating magnetic field action, which indirectly but significantly promoted growth and metabolism in the fermentation system, causing the development of compounds that led to faster progress or a higher yield. 11 However, these studies focused on enhancing the nutritional aspects of fermented products and enhancing microbial growth by MF.…”

Section: Introductionmentioning

confidence: 99%

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Effect of magnetic field‐assisted fermentation on the in vitro protein digestibility and molecular structure of rapeseed meal

Betchem,

Dabbour,

Tuly

et al. 2024

J Sci Food Agric

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BACKGROUNDThere has been a significant growth in demand for plant‐derived protein, and this has been accompanied by an increasing need for sustainable animal‐feed options. The aim of this study was to investigate the effect of magnetic field‐assisted solid fermentation (MSSF) on the in vitro protein digestibility (IVPD) and functional and structural characteristics of rapeseed meal (RSM) with a mutant strain of Bacillus subtilis.RESULTSOur investigation demonstrated that the MSSF nitrogen release rate reached 86.3% after 96 h of fermentation. The soluble protein and peptide content in magnetic field feremented rapeseed meal reached 29.34 and 34.49 mg mL−1 after simulated gastric digestion, and the content of soluble protein and peptide in MF‐FRSM reached 61.81 and 69.85 mg mL−1 after simulated gastrointestinal digestion, which significantly increased (p > 0.05) compared with the fermented rapeseed meal (FRSM). Studies of different microstructures – using scanning electron microscopy (SEM) and atomic force microscopy (AFM) – and protein secondary structures have shown that the decline in intermolecular or intramolecular cross‐linking leads to the relative dispersion of proteins and improves the rate of nitrogen release. The smaller number of disulfide bonds and conformational alterations suggests that the IVPD of RSM was improved.CONCLUSIONSMagnetic field‐assisted solid fermentation can be applied to enhance the nutritional and protein digestibility of FRSM. © 2024 Society of Chemical Industry.

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