Abstract
ABSTRACTIn this study, the food-grade fungal strain DCY-1 was isolated from Chinese traditional fermented soymilk residues (okara) and identified as Actinomucor elegans. The novel strain was used in the solid-state fermentation (SSF) of okara to improve their functional properties. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) and reverse-phase high-performance liquid chromatography (RP-HPLC) analyses showed that okara proteins were degraded into peptides during fermentation. SSF okara showed high antioxidant activities, which included reducing power, ferrous ion-chelating activity, and scavenging effect of DPPH, ABTS, and hydroxyl radicals. Compared with the control, the antioxidant activities mentioned above increased by 4.29, 2.32, 3.45, 1.55, and 1.63-fold, respectively. SSF okara also showed a significantly higher ACE-inhibitory activity (61.17% ± 0.94%) at the end of fermentation. Therefore, SSF can be employed as a valuable process to obtain bioactive ingredients from okara, which would encourage their utilization in the formulation of value-added functional foods.
Highlights
Soybean is one of the most important legumes and oil crops in Asia
Our results showed that strain DCY-1 grew rapidly on PDA at 25°C, filling the entire 90 mm Petri dish within 3 days
The small arrow points to the aseptate aerial hyphae and branched sporangiophores terminating at sporangium of various lengths, and the double-headed arrow shows the intact sporangium with globose to subglobose structure
Summary
Soybean is one of the most important legumes and oil crops in Asia. The popularity of consumption of soy-derived foods, such as soymilk and tofu, has led to the production of soymilk residues. Except for a small part used as animal feed, the rest is discarded as industrial garbage (Mizumoto, Hirai, & Shoda, 2006). As this residue is abundant in nutrients and consists of large amount of proteins, carbohydrates, and bioactive compounds such as isoflavones, polysaccharides, phytosterols, saponins, and phytates, a growing interest to utilize and to further explore these byproducts as a source of bio-functional compound exists (Li, Qiao, & Lu, 2012). The biological activities of legumes can be improved by SSF as microbial proteases promote protein degradation and generate bioactive peptides during fermentation. SSF was employed to produce legume-based food with angiotensin I-converting enzyme (ACE)-inhibitory activity targeting the prevention and treatment of hypertension (Torino et al, 2013)
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