Na Liu, Yuan Wang, Xiaoping An, Jingwei Qi, Yang Jia
{"title":"微生物发酵对棉籽仁营养物质、风味物质及衍生肽功能特性的影响","authors":"Na Liu, Yuan Wang, Xiaoping An, Jingwei Qi, Yang Jia","doi":"10.1186/s40538-025-00742-w","DOIUrl":null,"url":null,"abstract":"<div><p>Cottonseed kernel (CK) contains high contents of protein and lipids and can be used as a protein feed ingredient. However, the application of CK in animal feed is limited due to the presence of free gossypol. High levels of free gossypol is toxic to animals by affecting protein digestion, causing liver and kidney damage, and impacting growth and reproduction. Microbial fermentation is an effective processing approach to reduce gossypol, improve nutritional value and produce functional peptides of cottonseed by-product. The objective of this study was to evaluate the influence of microbial fermentation on the free gossypol, nutrients and flavor substances of CK. Then the structure, water and oil holding capacity and in vitro antioxidant activity of derived peptide were examined. Fermentation significantly decreased free gossypol content from 0.12 mg/kg to not detected, while increased the contents of crude protein, ether extract, water-soluble protein contents and peptide yields by 5.11%, 9.42%, 40.98% and 39.79%, respectively. Compared with unfermented CK (UCK), the total amino acids, palmitic, oleic acid and linoleic acid contents of fermented CK (FCK) were significantly higher by 114.72%, 24.31%, 14.34% and 14.25%, respectively. Meanwhile, the relative contents of alcohols, aldehydes, esters in FCK were increased by 10.85-fold, 8.75-fold, 8.25-fold compared with UCK. In addition, the derived peptides from FCK (FCKP) possessed higher water and oil holding capacities compared to derived peptides from UCK (UCKP), by 7.01 fold and 22.95%, respectively. In vitro antioxidant assay indicated that FCKP exhibited stronger DPPH, hydroxyl radical scavenging activities and reducing power. In conclusion, microbial fermentation remarkably improved the nutritional value and flavor substances of CK, and derived CK peptide with antioxidant activity.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":512,"journal":{"name":"Chemical and Biological Technologies in Agriculture","volume":"12 1","pages":""},"PeriodicalIF":5.2000,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://chembioagro.springeropen.com/counter/pdf/10.1186/s40538-025-00742-w","citationCount":"0","resultStr":"{\"title\":\"Effects of microbial fermentation on nutrients and flavor substances of cottonseed kernel and functional properties of derived peptides\",\"authors\":\"Na Liu, Yuan Wang, Xiaoping An, Jingwei Qi, Yang Jia\",\"doi\":\"10.1186/s40538-025-00742-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Cottonseed kernel (CK) contains high contents of protein and lipids and can be used as a protein feed ingredient. However, the application of CK in animal feed is limited due to the presence of free gossypol. High levels of free gossypol is toxic to animals by affecting protein digestion, causing liver and kidney damage, and impacting growth and reproduction. Microbial fermentation is an effective processing approach to reduce gossypol, improve nutritional value and produce functional peptides of cottonseed by-product. The objective of this study was to evaluate the influence of microbial fermentation on the free gossypol, nutrients and flavor substances of CK. Then the structure, water and oil holding capacity and in vitro antioxidant activity of derived peptide were examined. Fermentation significantly decreased free gossypol content from 0.12 mg/kg to not detected, while increased the contents of crude protein, ether extract, water-soluble protein contents and peptide yields by 5.11%, 9.42%, 40.98% and 39.79%, respectively. Compared with unfermented CK (UCK), the total amino acids, palmitic, oleic acid and linoleic acid contents of fermented CK (FCK) were significantly higher by 114.72%, 24.31%, 14.34% and 14.25%, respectively. Meanwhile, the relative contents of alcohols, aldehydes, esters in FCK were increased by 10.85-fold, 8.75-fold, 8.25-fold compared with UCK. In addition, the derived peptides from FCK (FCKP) possessed higher water and oil holding capacities compared to derived peptides from UCK (UCKP), by 7.01 fold and 22.95%, respectively. In vitro antioxidant assay indicated that FCKP exhibited stronger DPPH, hydroxyl radical scavenging activities and reducing power. 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Effects of microbial fermentation on nutrients and flavor substances of cottonseed kernel and functional properties of derived peptides
Cottonseed kernel (CK) contains high contents of protein and lipids and can be used as a protein feed ingredient. However, the application of CK in animal feed is limited due to the presence of free gossypol. High levels of free gossypol is toxic to animals by affecting protein digestion, causing liver and kidney damage, and impacting growth and reproduction. Microbial fermentation is an effective processing approach to reduce gossypol, improve nutritional value and produce functional peptides of cottonseed by-product. The objective of this study was to evaluate the influence of microbial fermentation on the free gossypol, nutrients and flavor substances of CK. Then the structure, water and oil holding capacity and in vitro antioxidant activity of derived peptide were examined. Fermentation significantly decreased free gossypol content from 0.12 mg/kg to not detected, while increased the contents of crude protein, ether extract, water-soluble protein contents and peptide yields by 5.11%, 9.42%, 40.98% and 39.79%, respectively. Compared with unfermented CK (UCK), the total amino acids, palmitic, oleic acid and linoleic acid contents of fermented CK (FCK) were significantly higher by 114.72%, 24.31%, 14.34% and 14.25%, respectively. Meanwhile, the relative contents of alcohols, aldehydes, esters in FCK were increased by 10.85-fold, 8.75-fold, 8.25-fold compared with UCK. In addition, the derived peptides from FCK (FCKP) possessed higher water and oil holding capacities compared to derived peptides from UCK (UCKP), by 7.01 fold and 22.95%, respectively. In vitro antioxidant assay indicated that FCKP exhibited stronger DPPH, hydroxyl radical scavenging activities and reducing power. In conclusion, microbial fermentation remarkably improved the nutritional value and flavor substances of CK, and derived CK peptide with antioxidant activity.
期刊介绍：
Chemical and Biological Technologies in Agriculture is an international, interdisciplinary, peer-reviewed forum for the advancement and application to all fields of agriculture of modern chemical, biochemical and molecular technologies. The scope of this journal includes chemical and biochemical processes aimed to increase sustainable agricultural and food production, the evaluation of quality and origin of raw primary products and their transformation into foods and chemicals, as well as environmental monitoring and remediation. Of special interest are the effects of chemical and biochemical technologies, also at the nano and supramolecular scale, on the relationships between soil, plants, microorganisms and their environment, with the help of modern bioinformatics. Another special focus is the use of modern bioorganic and biological chemistry to develop new technologies for plant nutrition and bio-stimulation, advancement of biorefineries from biomasses, safe and traceable food products, carbon storage in soil and plants and restoration of contaminated soils to agriculture.
This journal presents the first opportunity to bring together researchers from a wide number of disciplines within the agricultural chemical and biological sciences, from both industry and academia. The principle aim of Chemical and Biological Technologies in Agriculture is to allow the exchange of the most advanced chemical and biochemical knowledge to develop technologies which address one of the most pressing challenges of our times - sustaining a growing world population.
Chemical and Biological Technologies in Agriculture publishes original research articles, short letters and invited reviews. Articles from scientists in industry, academia as well as private research institutes, non-governmental and environmental organizations are encouraged.
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