Ultra-high pressure and synthetic biology strategies for producing high-value natural D-pinitol in soybean meal

IF 6.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-08-18 DOI:10.1016/j.ifset.2025.104173

Hao Chen , Qinjie Wu , Huiying Zheng , Yuchen Ding , Jiangting Wu , Mengfei Ren , Yan Chen

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引用次数: 0

Abstract

D-pinitol (DP) is a natural cyclic alcohol with antioxidant and antidiabetic properties and is a synthetic precursor of D-chiral inositol (DCI), which has a variety of effects. However, traditional methods of extracting and purifying DP are costly, inefficient, and environmentally problematic. This study developed an integrated green process combining ultra-high pressure (UHP ≥ 100 MPa) with microbial fermentation to enhance DP production from low-cost soybean meal. We optimized UHP parameters (400 MPa, 15 min) for efficient cell wall disruption and combined this with multi-objective optimization (using the NSGA-II algorithm and Box-Behnken design) to establish optimal fermentation conditions: a 50 h fermentation time, an initial pH of 5.1, a sugar concentration of 15.4°Brix, and a 2.3 % yeast extract addition. This integrated strategy significantly improved digestible protein yield while maximizing sugar utilization and reducing organic solvent consumption. These results establish a sustainable and scalable approach for high-value soybean meal utilization and industrial DP production, advancing potential applications in functional foods and pharmaceuticals.

Keywords

•
D-pinitol
Ultra-high pressure extraction
Microbial fermentation
Soybean meal

Abstract Image

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豆粕生产高价值天然d -蒎醇的超高压及合成生物学策略

d -蒎醇（DP）是一种具有抗氧化和抗糖尿病作用的天然环醇，是d -手性肌醇（DCI）的合成前体，具有多种作用。然而，传统的提取和纯化DP的方法成本高，效率低，并且存在环境问题。本研究开发了超高压（UHP≥100 MPa）与微生物发酵相结合的绿色工艺，提高了低成本豆粕生产DP的效率。我们优化了UHP参数（400 MPa, 15 min）以实现高效的细胞壁破坏，并将其与多目标优化（使用NSGA-II算法和Box-Behnken设计）相结合，建立了最佳发酵条件：发酵时间50 h，初始pH为5.1，糖浓度为15.4°Brix，酵母提取物添加量为2.3%。这种综合策略显著提高了可消化蛋白质的产量，同时最大限度地提高了糖的利用率，减少了有机溶剂的消耗。这些结果为高价值豆粕利用和工业DP生产建立了可持续和可扩展的方法，推进了在功能食品和药物中的潜在应用。•d -蒎醇；超高压萃取；微生物发酵

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.