Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by Lacticaseibacillus plantarum 70810

Tian, Juanjuan; Mao, Qingyan; Dong, Mingsheng; Wang, Xiaomeng; Zhang, Qiuqin; Chen, Xiaohong; Li, Wei

doi:10.3390/foods10112780

Cited by 12 publications

(13 citation statements)

References 51 publications

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“…The DPPH radical scavenging activity was determined according to the method described by Tian et al ( 24 ). The ABTS + radical scavenging ability was determined according to the method of Dong et al ( 25 ).…”

Section: Methodsmentioning

confidence: 99%

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

et al. 2022

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The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and changes in protein degradation, phenolic compound release, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antioxidant activity between the two groups were compared. We observed that the soluble protein content of digested black bean tempeh was generally significantly higher than that of digested unfermented black beans at the same digestion stage (P < 0.05). The degree of protein hydrolysis and the content of <10 kDa peptides were also significantly higher in the digested black bean tempeh than in digested unfermented black beans (P < 0.05). SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high-performance liquid chromatography (RP-HPLC) analysis showed that most macromolecular proteins in tempeh had been degraded during fermentation and more of the small peptides were released from black bean tempeh during digestion, respectively. Compared to that of the unfermented black beans, the level of ACE inhibition of black bean tempeh was lower, but this significantly increased to 82.51% following digestion, closing the gap with unfermented black beans. In addition, the total respective levels of phenolics, flavonoids, and proanthocyanidins released from black bean tempeh were 1.21, 1.40, and 1.55 times those of unfermented black beans following in vitro digestion, respectively. Antioxidant activity was also significantly higher in digested black bean tempeh than in digested unfermented black beans and showed a positive correlation with phenolic compound contents (P < 0.05). The results of this study proved that, compared to unfermented black beans, black bean tempeh retained protein and phenolic compound bioaccessibility and antioxidant activity and showed an improved ACE-inhibitory activity even after consumption.

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Section: Methodsmentioning

confidence: 99%

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

et al. 2022

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“…Superoxide anions are a precursor of active free radicals and are relatively weak oxidants. They can generate strong reactive oxidative species and cause oxidant damage and various diseases upon interacting with singlet oxygen or hydroxyl radicals [ 47 ]. Fe (III) reduction, reflecting a vital mechanism of polysaccharide antioxidation, could be used as an indicator of electron-donating activity [ 48 ].…”

Section: Discussionmentioning

confidence: 99%

Structural Characteristics, Antioxidant, and Immunostimulatory Activities of an Acidic Polysaccharide from Raspberry Pulp

et al. 2022

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The extraction and characterization of new bioactive plant-derived polysaccharides with the potential for use as functional foods and medicine have attracted much attention. In the present study, A novel acidic polysaccharide (RPP-3a) with a weight-average molecular weight (Mw) of 88,997 Da was isolated from the raspberry pulp. RPP-3a was composed of rhamnose, arabinose, galactose, glucose, mannose, and galacturonic acid at a molar ratio of 13.1:28.6:16.8:1.4:6.2:33.9. Structural analysis suggested that the RPP-3a backbone was composed of repeating units of →4)-β-Galp-(1→3,4)-α-Rhap-(1→[4)-α-GalAp-(1→4)-α-GalAp-(1→]n with branches at the C-4 position of rhamnose. The side chain of RPP-3a, containing two branch levels, was comprised of α-Araf-(1→, →5)-α-Araf-(1→, →3,5)-α-Araf-(1→, →3)-β-Galp-(1→, →3,6)-β-Galp-(1→, →4)-β-Glcp-(1→, and →2,6)-α-Manp-1→ residues. RPP-3a exhibited moderate reducing power and strong hydroxyl and superoxide anion radical scavenging abilities. RPP-3a significantly promoted the viability of RAW264.7 macrophages by increasing the production of nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β) at both the expression and transcriptional levels. In summary, the immunostimulatory and antioxidant activities make RPP-3a a viable candidate as a health-beneficial functional dietary supplement.

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“…There have been many reports on the use of TWW to produce active substances, but there are few reports on the use of TWW as a fermentation substrate to improve the biomass and carotenoids yield and to explore the composition of TWW before and after fermentation and its effect on laying hens (4,22,23). In this study, the full utilization of the TWW and the large increase of the biomass and carotenoids production of the Rhodotorula glutinis were realized.…”

Section: Introductionmentioning

confidence: 94%

“…TWW is a by-product in the production process of soybean products, rich in soybean whey protein, polypeptide, oligosaccharides, isoflavones, and other nutrients (1,2). At present, TWW is usually discharged as waste, with loss of protein resources and causing environmental pollution (3,4). The treatment of TWW before discharge is complicated and expensive (5).…”

Section: Introductionmentioning

confidence: 99%

Study on the fermentation effect of Rhodotorula glutinis utilizing tofu whey wastewater and the influence of Rhodotorula glutinis on laying hens

Liu²,

Niu³

et al. 2023

Front. Nutr.

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BackgroundTofu whey wastewater (TWW) is the wastewater of tofu processing, which is rich in a variety of nutrients. Rhodotorula glutinis can make full use of TWW to ferment and reproduce yeast cells, produce carotenoids and other nutrients, improve the utilization value of TWW, and reduce environmental pollution and resource waste.MethodsIn this study, the nutrient composition changes of TWW treated by Rhodotorula glutinis were analyzed to reformulate TWW medium, and the optimal composition and proportion of TWW medium that can improve the biomass and carotenoids production of Rhodotorula glutinis were explored. Meanwhile, the Rhodotorula glutinis liquid obtained under these conditions was used to prepare biological feed for laying hens, and the effect of Rhodotorula glutinis growing on TWW as substrate on laying performance and egg quality of laying hens were verified.ResultsThe results showed that the zinc content of TWW after Rhodotorula glutinis fermentation increased by 62.30%, the phosphorus content decreased by 42.31%, and the contents of vitamin B1, B2 and B6 increased to varying degrees. The optimal fermentation conditions of Rhodotorula glutinis in the TWW medium were as follow: the initial pH was 6.40, the amount of soybean oil, glucose and zinc ions was 0.80 ml/L, 16.32 g/L, and 20.52 mg/L, respectively. Under this condition, the biomass of Rhodotorula glutinis reached 2.23 g/L, the carotenoids production was 832.86 μg/g, and the number of effective viable yeast count was 7.08 × 107 cfu/ml. In addition, the laying performance and egg quality of laying hens fed Rhodotorula glutinis biological feed were improved.DiscussionIn this study, we analyzed the composition changes of TWW, optimized the fermentation conditions of Rhodotorula glutinis in TWW medium, explored the influence of Rhodotorula glutinis utilizing TWW on laying layers, and provided a new idea for the efficient utilization of TWW.

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Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by Lacticaseibacillus plantarum 70810

Cited by 12 publications

References 51 publications

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh

Structural Characteristics, Antioxidant, and Immunostimulatory Activities of an Acidic Polysaccharide from Raspberry Pulp

Study on the fermentation effect of Rhodotorula glutinis utilizing tofu whey wastewater and the influence of Rhodotorula glutinis on laying hens

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