Screening of glucosinolates degrading lactic acid bacteria and their utilization in rapeseed meal fermentation

Q2 Agricultural and Biological Sciences
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Abstract

Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but a food-grade starter culture with glucosinolates degradation capacity is required. In this study, 46 strains of lactic acid bacteria from traditional paocai brines were screened for their ability to glucosinolate degradation. The results showed that more than 50% of the strains significantly degraded glucosinolates. Two strains of Lactiplantibacillus (p7 and s7) with high capacity of glucosinolates degradation through producing enzymes were identified. Then, an optimized condition for rapeseed meal fermentation by p7 was established to degrade glucosinolates, which can achieve about 80% degradation. UPLC/Q-TOF-MS analysis showed that the degradation rate of individual glucosinolates was different and the degradation rate of gluconapin and progoitrin in rapeseed meal can reach more than 90%. Meanwhile, fermentation with p7 can improve safety of rapeseed meal by inhibiting the growth of Enterobacteriaceae and improve its nutritional properties by degrading phytic acid. The in vitro digestion experiments showed that the content of glucosinolates in rapeseed meal decreased significantly during gastric digestion. Meanwhile, fermentation with p7 can greatly improve the release of soluble protein and increase the contents of free essential amino acids, such as lysine (increased by 12 folds) and methionine (increased by 10 folds).

Abstract Image

筛选降解葡萄糖苷酸的乳酸菌及其在菜籽粕发酵中的应用
油菜籽粕是一种前景广阔的食品配料,但其利用受到一些潜在有害成分(如葡萄糖苷酸盐)的限制。发酵是一种经济有效的解毒方法,但需要具有降解葡萄糖苷酸酯能力的食品级启动培养物。在这项研究中,对传统茯苓卤水中的 46 株乳酸菌进行了降解葡萄糖苷酸能力的筛选。结果表明,50% 以上的菌株能显著降解葡萄糖苷酸盐。其中两株乳杆菌(p7 和 s7)通过产生酶降解葡萄糖苷酸的能力较强。然后,建立了 p7 降解葡萄苷酸的菜籽粕发酵优化条件,其降解率可达 80%左右。UPLC/Q-TOF-MS分析表明,不同葡糖苷酸的降解率不同,菜籽粕中葡糖苷酸和原葡糖苷酸的降解率可达90%以上。同时,用 p7 发酵可抑制肠杆菌的生长,提高菜籽粕的安全性,并通过降解植酸改善菜籽粕的营养特性。体外消化实验表明,在胃消化过程中,菜籽粕中的葡萄糖苷酸含量明显下降。同时,用 p7 发酵可大大提高可溶性蛋白质的释放量,增加游离必需氨基酸的含量,如赖氨酸(增加 12 倍)和蛋氨酸(增加 10 倍)。
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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
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