Abstract
This study aimed at investigating the effect of fermentation and enzymatic treatment on the degree of proteolysis of wet (WB), dried at low temperature (DB), and freeze-dried Spirulina (LB) proteins that affect the nutritional (e.g., amino acid content and profiles, and protein digestibility) and functional (e.g., antioxidant and antimicrobial activities) properties. The desiccation treatments influenced the unprocessed Spirulina characteristics because, compared with that in WB, peptides and free amino acids content was 73% lower in DB and 34% higher in LB. An integrated approach, including chromatographic and electrophoresis analyses, was used to evaluate the effect of the different bioprocessing options on protein profiles, release of peptides and amino acids, and the overall protein digestibility. Compared with the application of fermentation with the selected Lactiplantibacillus plantarum T0A10, the treatment with the endopeptidase Alcalase®, alone or combined, determined the most intense proteolysis. Moreover, the treatment with Alcalase® of LB allowed the release of potentially bioactive compounds that are able to inhibit Penicillium roqueforti growth, whereas the combination of fermentation with L. plantarum T0A10 and Alcalase® treatment increased Spirulina antioxidant properties, as determined by the scavenging activity toward ABTS radical (up to 60%) and antimicrobial activity against food pathogen Escherichia coli.
Highlights
The challenge of feeding the growing world population and the pressure upon the global natural resources are forcing the food industry in developing alternative strategies to meat production, whose growing demand is not sustainable [World Health Organization (WHO), 2016]
Molds, and Enterobacteriaceae were not detected in any sample, whereas differences were observed for mesophilic aerobic bacteria that increased, in both wet biomass (WB) and dry biomass (DB), after incubation in presence of Alcalase R (Table 1)
When L. plantarum T0A10 was used as starter, alone or combined with the enzyme, the cell density reached up to 9.1 log10 cfu/g with an increase of circa two log cycles as compared to the initial inoculum
Summary
The challenge of feeding the growing world population and the pressure upon the global natural resources are forcing the food industry in developing alternative strategies to meat production, whose growing demand is not sustainable [World Health Organization (WHO), 2016]. The consumption of functional foods and dietary supplements containing protein is an important and growing source of nutrition in diets of the consumers. Consumers use these products in their diet to achieve a healthy nutrition lifestyle (Kuesten and Hu, 2020). Bio-Processed Spirulina as Nutritional Improver known as bioactive peptides (Sánchez and Vázquez, 2017) having the amino acid sequences with specific positive impacts on health. These are generally obtained by the proteolytic cleavage of a larger protein molecule through microbial fermentation, enzymatic activities, or during food processing (Patil et al, 2020). Because the bioactivity and functionality of peptides depend on their amino acid composition, sequence, and molecular mass (Lassoued et al, 2015), peptides with varying effects might be derived from a single hydrolyzate
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
