Nutritional Quality Of Soybean Meal Research Articles

Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality.

The study evaluated the impact of fermentation with Bacillus sp. on the nutritional quality of soybean meal (SBM) and the changes of bacterial community structure during fermentation. High protease-producing strains were screened to degrade SBM macromolecular protein and anti-nutritional factors (ANFs). Unsterilized SBM then underwent an anaerobic solid-state fermentation method to evaluate the effects of fermentation. Results showed that for the nine high-producing protease strains that were screened, acid-soluble protein (ASP) contents in fermented SBM increased, with the highest value found to be 13.48%, which was fermented using strain N-11. N-11 was identified as Bacillus subtilis. N-11 fermentation reduced ANFs such as glycinin and β-conglycinin by 82.38 and 88.32%, respectively. During N-11 fermentation, the bacterial richness and diversity in SBM increased but not significantly. The high-yield protease strain B. subtilis N-11 selected in this experiment improved the nutritional quality of SBM through fermentation, and it can be used for industrial large-scale production.

Beneficial influences of dietary Aspergillus awamori fermented soybean meal on oxidative homoeostasis and inflammatory response in turbot (Scophthalmus maximus L.)

High levels of soybean meal (SBM) in aquafeed leads to detrimental inflammatory response and oxidative stress in fish. In the present study, fermentation with Aspergillus awamori was conducted to explore the potential effects on improving the nutritional quality of soybean meal and the health status of turbot. A 63-day feeding trial (initial weight 8.53 ± 0.11 g) was carried out to evaluate the utilization of fermented soybean meal (FSM) by juvenile turbot. 0% (FM, control), 30% (S30, F30), 45% (S45, F45), and 60% (S60, F60) of fish meal were replaced with SBM or FSM, respectively. As the results showed, fermentation significantly reduced the contents of anti-nutritional factors in SBM, including raffinose (−98.8%), glycinin (−98.5%), β-conglycinin (−97.4%), trypsin inhibitors (−80%) and stachyose (−80%). A depression of fish growth performance and activities of superoxide dismutase and lysozyme were observed in S45 and S60 groups, while these inferiorities were only observed in F60 group. Meanwhile, fermentation also improved the heights of enterocytes and microvillus significantly in the F45 and F60 groups compared with those in SBM. An induced expression of anti-inflammatory cytokine transforming growth factor-β and depression of pro-inflammatory cytokines tumor necrosis factor-α and interleukin-1β in the distal intestine were observed in the F45 and F60 groups. Taken together, this study indicated that fermentation with Aspergillus awamori could improve the replacement level with soybean meal from 30% to 45% in turbot.

Improvement of nutritional quality of soybean meal by Fe(II)-assisted acetic acid treatment

We investigated the effect of Fe(II)-assisted acetic acid treatment on improvement of nutrition quality of soybean meal (SBM) by degrading antinutritional factors (ANFs) and maintaining initial nutrition quality. Fe(II)-assistance reduced trypsin inhibitor (TI) content significantly from 5.20 to 0.86 mg/g, and allergenic proteins were completely degraded at 55 °C, due to changes in the conformation of soybean protein isolate (SPI) that renders proteins more prone to acetic acid-mediated degradation. The red-shift of maximum emission wavelength indicated that Fe(II)-assisted acid induced molecular unfolding of SPI and increased surface hydrophobicity. Investigation of protein secondary structure revealed that Fe(II)-assisted acid treatment decreased the β-sheet structure by 4.65% and increased the α-helical content by 7.37%. This demonstrated that Fe(II) and acetic acid synergistically degrade ANFs by altering protein conformations in SBM.

Changes in allergenic and antinutritional protein profiles of soybean meal during solid-state fermentation with Bacillus subtilis

Fermented soy-based products are believed to have improved nutritional qualities compared to non-fermented products; however, little is known about the biochemical changes that occur during fermentation. To investigate the changes in the protein profile during fermentation, soybean meal and Bacillus subtilis-fermented soybean meal were prepared. Soybean meal and fermented soybean meal were analyzed by two-dimensional electrophoresis and compared by image analyzer. Twelve major spots were selected and identified by Nano LC–MS/MS. The proteins identified were beta-conglycinin subunits, glycinin subunits, trypsin inhibitors, and sucrose-binding proteins. Seventy percent of the beta-conglycinin subunits were removed after 24 h of solid-state fermentation with B. subtilis. Fifty percent of trypsin inhibitors were removed after 24 h. Glycinin subunit degradation was the lowest, with 58% remaining after 24 h of fermentation. This study suggests that fermentation can improve the nutritional quality of soybean meal.

Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A Review.

Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.

Improvement of the Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation of B acillus subtilis

Solid-state fermentation condition of soybean meal (SBM) by Bacillus subtilis XZI125 for producing fibrinolytic enzyme and soybean peptides was optimized, and the effect of microbe fermentation on decreasing anti-nutritional factors was studied. The optimum fermentation conditions were obtained by one-factor-at-a-time and orthogonal array design as follows: fermentation temperature 30C, fermentation time 48 h, grinding particle size of soybean meal 40 mesh, pH 7.0, soybean meal loading 10 g in a 250-mL flask, 1.5% glucose, initial moisture content and inoculum sizes were 1.0 mL/g and 3%, respectively. Under the optimum fermentation condition, fibrinolytic activity and soybean peptides reached 1347.35 IU/g and 171.32 mg/g, respectively. Furthermore, the trypsin inhibitor, phytic acid and urease content were reduced by 33.57, 42.65 and 67.31%, respectively. In our knowledge, it was first reported that the nutritional quality of SBMs was improved and fibrinolytic enzyme in fermented soybean meal (FSBM) was produced by fermentation. Practical Applications Soybean meal (SBM) has traditionally been used as an important dietary protein in the feed industry. However, SBM may be used as food for human consumption if anti-nutritional factors are reduced by fermentation with food-grade microbes. Solid-state fermentation condition of SBM by Bacillus subtilis XZI125 to produce fibrinolytic enzyme and soybean peptides was optimized. The FSBM complemented the fibrinolytic enzyme and peptides, and simultaneously reduced anti-nutritional factors, such as trypsin inhibitor, phytic acid and urease, indicating that the nutritional and health function of FSBM was upgraded through fermentation, and it could become a potential health food.

Bio-modification of soybean meal with Bacillus subtilis or Aspergillus oryzae

Abstract The nutritional quality of soybean meal (SBM) was improved via solid-state fermentation using the Aspergillus oryzae or Bacillus subtilis microbes in conical flasks. Compared to the control, the protein content in fermented soybean meal (FSBM) was increased by 8.37% and 0.34% with B. subtilis and A. oryzae , respectively, and their trypsin inhibitor contents were reduced by 96% and 82%, respectively. Furthermore, the concentrations of small-size proteins in FSBM were increased from 5% to 63% and from 5% to 35% by B. subtilis and A. oryzae , respectively, while the concentrations of large-size proteins were reduced from 40% to 2% and from 40% to 8%, respectively. Significantly lower levels of antigenic proteins were observed in FSBM compared to SBM. Also, FSBM exhibited a higher level of DPPH free radical-scavenging activity than did the control. The in vitro digestibility of crude protein by pepsin (IVDI) was increased strongly by fermentation. Fermentation with B. subtilis mediated a higher IVDI than did fermentation with A. oryzae . However, the in vitro digestibility of crude protein by pepsin and trypsin (IVDII) derived from B. subtilis and A. oryzae showed no significant difference from that of the control. In general, the protein content and anti-oxidation activity were increased and trypsin inhibitors and antigenic proteins were reduced in FSBM culture, indicating that it could be used as a new protein source in animal diets.

Evaluating Nutritional Quality of Single Stage- and Two Stage-fermented Soybean Meal

This study investigated the nutritional quality of soybean meal (SBM) fermented by Aspergillus () and/or followed by Lactobacillus fermentation (). Both fermented products significantly improved protein utilization of SBM with higher trichloroacetic acid (TCA) soluble true protein content, in vitro protein digestibility and available lysine content, especially in . Moreover, produced a huge amount of lactic acid resulting in lower pH as compared to the unfermented SBM or soybean protein concentrate (SPC) (p and raised 4.14% and 9.04% of essential amino acids and 5.38% and 9.37% of non-essential amino acids content, respectively. The -galactoside linkage oligosaccharides such as raffinose and stachyose content in and decreased significantly. The results of soluble protein fractions and distribution showed that the ratio of small protein fractions ( and , respectively, as compared to 7.2% for SBM, where the ratio of large size fractions (>55 kDa, mainly -conglycinin) decreased to 9.4%, 5.4% and increased to 38.8%, respectively. There were no significant differences in ileal protein digestibility regardless of treatment groups. SPC inclusion in the diet showed a better protein digestibility than the SBM diet. In summary, soybean meal fermented by Aspergillus, especially through the consequent Lactobacillus fermentation, could increase the nutritional value as compared with unfermented SBM and is compatible with SPC.

Generation and characterization of two novel low phytate mutations in soybean (Glycine max L. Merr.)

Phytic acid (PA, myo-inositol 1, 2, 3, 4, 5, 6 hexakisphosphate) is important to the nutritional quality of soybean meal. Organic phosphorus (P) in PA is indigestible in humans and non-ruminant animals, which affects nutrition and causes P pollution of ground water from animal wastes. Two novel soybean [(Glycine max L. (Merr.)] low phytic acid (lpa) mutations were isolated and characterized. Gm-lpa-TW-1 had a phytic acid P (PA-P) reduction of 66.6% and a sixfold increase in inorganic P (Pi), and Gm-lpa-ZC-2 had a PA-P reduction of 46.3% and a 1.4-fold increase in Pi, compared with their respective non-mutant progenitor lines. The reduction of PA-P and increase of Pi in Gm-lpa-TW-1 were molar equivalent; the decrease of PA-P in Gm-lpa-ZC-2, however, was accompanied by the increase of both Pi and lower inositol phosphates. In both mutant lines, the total P content remained similar to their wild type parents. The two lpa mutations were both inherited in a single recessive gene model but were non-allelic. Sequence data and progeny analysis indicate that Gm-lpa-TW-1 lpa mutation resulted from a 2 bp deletion in the soybean D: -myo-inositol 3-phosphate synthase (MIPS1 EC 5.5.1.4) gene 1 (MIPS1). The lpa mutation in Gm-lpa-ZC-2 was mapped on LG B2, closely linked with microsatellite loci Satt416 and Satt168, at genetic distances of approximately 4.63 and approximately 9.25 cM, respectively. Thus this mutation probably represents a novel soybean lpa locus. The seed emergence rate of Gm-lpa-ZC-2 was similar to its progenitor line and was not affected by seed source and its lpa mutation. However, Gm-lpa-TW-1 had a significantly reduced field emergence when seeds were produced in a subtropic environment. Field tests of the mutants and their progenies further demonstrated that the lpa mutation in Gm-lpa-ZC-2 does not negatively affect plant yield traits. These results will advance understanding of the genetic, biochemical and molecular control of PA synthesis in soybean. The novel lpa mutation in Gm-lpa-ZC-2, together with linked simple sequence repeat (SSR) markers, will be of value for breeding productive lpa soybeans, with meal high in digestible Pi eventually to improve animal nutrition and lessen environmental pollution.

A new approach to genetic alteration of soybean protein composition and quality

AbstractAlthough soybeans produce high‐quality meal, modern animal and fish production systems often require synthetic essential amino acid supplements to fortify feed rations. However, biotechnology may enable development of soybeans with naturally adequate levels of certain essential amino acids for advanced feed formulations. One approach involves genetic manipulation of glycinin (11S) and β‐conglycinin (7S) contents, the principal components of soybean storage proteins. Because 11S contains more cysteine and methionine than 7S protein, a higher 11S:7S ratio could lead to beneficial changes in the nutritional quality of soybean meal. Although genotypic variation for 11S:7S may be low among soybean [Glycine max (L.) Merr.] germplasm, ratios ranging from 1.7–4.9 were observed among accessions of the wild ancestor of cultivated soybean (Glycine soja Sieb, and Zucc.). Thus, wild soybean germplasm was evaluated as a potential source of genes that govern protein synthesis that may have been lost during the domestication of G. max. Change in the amount of 11S protein accounts for a significant portion of the genotypic variation in protein concentration and composition among wild soybeans. Strong positive correlation exists between the 11S:7S ratio and methionine or cysteine concentration of total protein. Moderate positive associations were found for threonine or tyrosine. A moderate negative correlation was found between lysine and 11S:7S. No association was found for leucine and phenylalanine or for total essential amino acid concentration. Based on these data, G. soja may contain a different complement of genes that influence expression of 11S and 7S proteins than G. max germplasm. Thus, through interspecific hybridization, wild soybeans may be a useful genetic resource for the further improvement of protein quality in cultivated soybeans.