Soybean Meal Extract Research Articles

Exploiting Soybean and Flaxseed Meal Byproducts as Safe Weed Management Approaches in Onion Field

The intensive and repeated use of chemical herbicides has led to the emergence of herbicide-resistant weeds, which, in addition to their environmental impacts, also pose significant threats to human and animal health. This study aimed to explore the potential of oilseed industrial wastes, specifically soybean and flaxseed meals, as safe and environmentally friendly bioherbicides for controlling weeds associated with onion crops. Two field experiments were conducted along two successive winter of 2020/21 and 2021/22. Treatments involved foliar spray of soybean and flaxseed meals in three different concentrations (15, 30 and 45%), mulching of seed meals, oxyfluorfen herbicide, two hand hoeing and untreated weedy check. The findings demonstrated that all weed control treatments significantly reduced weed density, biomass and nutrient uptake. Two hand hoeing, oxyfluorfen herbicide and the mulching of soybean and flaxseed meals alternated in the top rank for weed control, showing minimal significant differences among them. Following these effective treatments, soybean meal extracts at 45 and 30% exhibited notable weed control compared to the weedy check. The greatest enhancement in onion growth, yield characteristics and bulb quality was observed with the application of hand hoeing, soybean and flaxseed meal mulching treatments, with no significant differences between them. High-Performance Liquid Chromatography (HPLC) fractionation of both meals identified various phenolic acids at different concentrations. Practically, these safe efficient treatments proved progress on chemical herbicide. Hence, onion farmers are advised to apply soybean and flaxseed meals mulching safe treatments as alternative to harmful chemical herbicides under all experimental conditions.

Strategies for aflatoxins B1 and M1 degradation in milk: Enhancing peroxidase activity by physical treatments

This study aimed to evaluate the effect of physical treatments (ultrasound, microwave, ultraviolet light, and magnetic fields) on the activities of peroxidases from rice bran and soybean meal to degrade aflatoxins B1 and M1 in milk. The effects of physical treatments on peroxidase activities were evaluated. Peroxidases (0.015 U mL−1) were added to milk contaminated with aflatoxins B1 and M1 (5 ng mL−1) under refrigeration (4 °C, 24 h), and residual concentrations of mycotoxins were quantified. Physical treatments increased peroxidase activities from rice bran and soybean meal extracts. The most efficient treatment was ultraviolet light (365 nm, 45 min) applied to peroxidases extracted from rice bran; degradation increased by 16.7% and 10.6%, reaching 78.2% and 71.2% aflatoxins B1 and M1 in milk, respectively. Therefore, using low-cost peroxidase physically treated by ultraviolet light can be an alternative for the food indstry to mitigate aflatoxins B1 and M1 in milk.

Evaluation of Effective Energy Values of Six Protein Ingredients Fed to Beagles and Predictive Energy Equations for Protein Feedstuff.

This study evaluated the nutrition composition, the nutrient digestibility, and the energy value of six protein ingredients used in pet food by the difference method in six beagles within a 7 × 6 incomplete Latin square design. The results showed that the apparent total tract digestibility of gross energy (GE) and organic matter (OM) in beagles fed the fish meal (FM) and corn gluten meal (CGM) diets was higher than for those fed the meat and bone meal (MBM), soybean meal (SBM), mealworm meal (MM), and yeast extract (YE) diets (p < 0.05). The digestible energy (DE), metabolizable energy (ME), and net energy (NE) of the MM diet were greater than the other diets, and MBM was the lowest (p < 0.05). The ME of protein ingredients was positively correlated with organic matter and negatively correlated with the ash content. The NE of protein ingredients was positively correlated with the crude protein content and negatively correlated with the ash content. The study resulted in predictive energy equations for protein ingredients that were more accurate than the NRC's predictive equation of ME when the ash content of the ingredient was more than 30% DM. In conclusion, the nutrient digestibility and energy value of corn gluten meal were similar to those of fish meal and those of soybean meal were similar to yeast extract. All predictive energy equations for six protein feedstuffs had slight differences with measured energy values.

Effect of soybean meal extract and Lactobacillus plantarum on fat digestibility, fatty meat and carcass weight in broiler

The study aimed to evaluate the addition of soybean meal extract and Lactobacillus plantarum on fat digestibility, relative weight of abdominal fat, meat fat mass and carcass weight of broiler chickens. The experimental animals used were 8-day-old unsexed Cobb strain broilers as many as 192 birds with a body weight of 177.89±3.73 g. Soybean meal extract (SME) as prebiotic and Lactobacillus plantarum as probiotic. The research ration was prepared based on metabolizable energy of 3,034.58 kcal/kg and crude protein of 21.73%. The study was arranged using a completely randomized design (CRD) with 6 treatments and 4 replicates, each experimental unit was filled with 8 animals. The treatments applied include T0 (basal ration); T1 (basal ration + Lactobacillus plantarum 1.2%); T2 (basal ration + SME 0.15%); T3 (basal ration + SME 0.30%); T4 (basal ration + SME 0.15% + Lactobacillus plantarum 1.2%); T5 (basal ration + SME 0.30% + Lactobacillus plantarum 1.2%). Parameters measured included fat digestibility, relative weight of abdominal fat, meat fat mass and carcass weight. Data were processed using analysis of variance and Duncan's test in the SPSS version 16 program. The results showed that the addition of treatments to the ration had a significant effect (p&lt;0.05) on fat digestibility, relative weight of abdominal fat, and carcass weight, but had no significant effect (p&gt;0.05) on broiler meat fat mass. The conclusion is that the addition of 0.3% soybean meal extract and 1.2% Lactobacillus plantarum to the diet can reduce fat digestibility, relative weight of abdominal fat and increase carcass weight and produce the same meat fat mass.

Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study.

This study aims to investigate the production of natural flavor compounds through the utilization of Bacillus subtilis-fermented soybean meal extract and evaluate their biological potential. The experiment involved a comprehensive in vitro investigation to assess the capabilities and effects of the produced flavor compounds. The resulting flavor compounds were subjected to various in vitro tests to assess their properties, including cytotoxicity, antioxidant activity, anticancer potential, antiviral activity, and antimicrobial activity. To enhance the fermentation process, soybean meal extract was fortified with a combination of L-Lysine and L-Threonine. Gas chromatography-mass spectrometry (GC/MS) analysis was conducted on the fermented soybean meal using two strains of Bacillus subtilis, namely NRCH123 and NRCZ144. This analysis revealed the presence of various volatile compounds in all extracts, including Butylated hydroxytoluene. The fermented soybean extract with bacillus subtilis NRCZ144 (B2) fortified with a combination of 2.5% (w/w) L-Lysine and 2.5% w/w L-threonine (SLT2) exhibited a rich profile of flavor compounds, with Eucalyptol being identified as the predominant compound. The antioxidant activity of the SLT2 extract was found to be 72.04% at a concentration of 100 μg/mL, indicating significant antioxidant potential. Furthermore, when tested against the human liver cancer cell line HepG2, the extract demonstrated anticancer activity with an IC50 value of 2.26 μg/mL. The extract exhibited potent cytotoxicity, with an IC50 value of 1.02 μg/mL. Importantly, the SLT2 extract displayed strong antibacterial and antifungal activity, even at very low concentrations. The extract's antimicrobial properties indicate its potential for inhibiting the growth of bacteria and fungi.

Addition of soybean meal extract with Lactobacillus plantarum in rations on protein digestibility and performance of broiler chickens

This study examined the effect of adding soybean meal extract (SME) and Lactobacillus plantarum (LP) on protein digestibility and performance of broiler chickens. The material used was 8-day-old Cobb CP 707 strain broilers with a body weight of 137.89 ± 3.7 g. This study used a completely randomized design with 6 treatments and 4 replicates, with each replicate of 8 birds. The treatments were T0: basal diet (control), T1: basal diet + LP 1.2%, T2: basal diet + SME 0.15%, T3: basal diet + SME 0.30%, T4: basal diet + SME 0.15% + LP 1.2%, T5: basal ration + SME 0.30% + LP 1.2%. Parameters measured were the performance of broiler chickens, lactic acid bacteria population, Escherichia coli population, intestinal pH, protein consumption, protein digestibility, and antioxidant activity. The results showed that the addition of SME and Lactobacillus plantarum in the ration had a significant effect (P &lt;0.05) on total daily weight gain, total daily feed intake, total feed conversion, lactic acid bacteria population, Escherichia coli population, intestinal pH, protein consumption, protein digestibility, and antioxidant activity. Significantly higher total daily weight gains were observed in T5 (54.09 g) compared to T3 (51.27 g), T2 (46.98 g), T1 (46.64 g), and T0 (45.56 g). Total daily feed intake of T5 (79.94 g) was significantly higher those of T2 (74.52 g), T1 (74.17 g), and T0 (74.89 g). Feed conversion ratio was significantly lower in T5 (1.48) compared to the others, but not different from T4 (1.54). The LAB population of T5 (10.26 log cfu/g) was significantly higher than those of T2 (8.98 log cfu/g), T1 (8.99 log cfu/g), and T0 (6.99 log cfu/g). The Escherichia coli population of T5 (1.50 log cfu/g) was significantly lower than T1 (2.40 log cfu/g) and T0 (4.54 log cfu/g). Intestinal pH of T5 (5.90) was significantly lower than the others, but not different from T4 (5.91). Protein consumption of T5 (17.14 g) was significantly higher than T2 (15.98 g), T1 (15.90 g), and T0 (16.00 g), and protein digestibility of T5 (88.53%) was significantly higher than T2 (85.42%), T1 (82.92%), and T0 (80.37%). Malondialdehyde of T5 (0.80 nmol/ml) was significantly lower than T2 (1.01 nmol/ml), T1 (1.03 nmol/ml), and T0 (1.27 nmol/ml). Superoxide dismutase of T5 (21.43 U/ml) was significantly higher than all treatments. The study concludes that adding soybean meal extract with 0.30% and Lactobacillus plantarum 1,2% (T5) was effective in increasing protein digestibility and optimizing performance in broiler chickens.

Addition of various prebiotic sources on intestinal bacteria and growth performance of broiler given microparticle protein composed-diet

The research objective was to determine how the feeding diet made of microparticle protein combined with prebiotic sources affected broilers’ intestinal bacteria and growth performance. Micronized fish meals and soybean meals were produced. Inulin, glucomannan, and soybean oligosaccharide were obtained from extracts of the dahlia tuber (DTE), porang tuber (PTE), and soybean meal (SME), respectively. A completely randomized design with four treatments (D1: 21% intact protein (control), D2: 18% microparticle protein + 1.2% DTE, D3: 18% microparticle protein + 0.3% PTE, and D4: 18% microparticle protein + 0.2% SME) and six replication (8 birds each) was assigned. Protein digestibility, H/L ratio, growth performance, lactic acid bacteria (LAB), E. coli, and other variables were exposed to ANOVA and the Duncan test with a 5% probability. Except for FCR, all parameters were substantially (p0.05) higher when prebiotic sources were included in the diet compared to the control group (D1). However, D3‘s LAB population and H/L ratio were the same compared to other treatments, and feed consumption was the same across all treatments. Supplementing a diet with microparticle protein with inulin from dahlia tubers and soy-oligosaccharide of soybean meal extracts improves growth performance, which is supported by an increase in LAB population and more easily digestible protein with a lower H/L ratio

The role of soybean meal extracts proteins in the inhibition of mild steel acid corrosion

In this research, the mild steel corrosion inhibition effect of three extracts from soybean meal and a soybean protein commercial sample was examined using mass loss tests, electrochemical impedance spectroscopy (EIS) and potentiodynamic polarization (PDP). The anti-corrosive properties of soybean meal extracts were investigated normalizing the peptide/protein amount. The inhibitors were chemically characterized by spectroscopic studies and HPLC. The morphological characterization of the mild steel surface was performed by SEM. Our results demonstrated that all inhibitors showed the same inhibition efficiency if the normalization in peptide/protein amount was performed, indicating proteins/peptides as the class of molecules responsible for inhibiting corrosion. For example, for 100 mg L−1 in protein content, the inhibition efficiency was 84 and 82%, respectively, from electrochemical impedance and polarization curves results, and 89 and 93–94% after 2 and 24 h immersion time, respectively, from mass loss measurements. Polarization curves indicated that all inhibitors behave as a mixed-type inhibitor, more explicit for the cathodic branch. The SEM results suggest that all extracts promoted a protective action against corrosion of the mild steel in H2SO4 solution.

Pharmacological Effects of Lactobacillus casei ATCC 7469 Fermented Soybean and Green Microalgae, Chlorella vulgaris, on Diabetic Rats

Type 2 diabetes mellitus (T2DM) is a complex, multifactorial metabolic disorder mainly characterized by chronic hyperglycemia. It has become a significant, serious disease worldwide, presenting a huge risk to human life and health. This study aimed to investigate the hypoglycemic effect of Lactobacillus casei ATCC 7469 fermented soy flour extract and Chlorella vulgaris extract on Sprague-Dawley rats with T2DM induced by low-dose streptozotocin administration (STZ) compared to pioglitazone as a reference drug. Treatment with Lactobacillus casei ATCC 7469 fermented soy flour and Chlorella vulgaris resulted in a significant improvement in body weight, glucose tolerance, blood glucose level, and insulin resistance (p &lt; 0.05). It also resulted in a significant decrease in total cholesterol (T.C), triglycerides (T.G), low-density lipoprotein (LDL), and very low-density lipoprotein (VLDL) (p &lt; 0.05) and a significant increase in high-density lipoprotein (HDL) (p &lt; 0.05). It also resulted in the improvement of liver oxidative biomarkers. Moreover, it prevented pancreatic histopathological changes. Lactobacillus casei ATCC 7469 fermented soy flour extract and Chlorella vulgaris extract had hypoglycemic, hypolipidemic, and antioxidant activity similar to pioglitazone.

Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis

Background: Monascus purpureus and Aspergillus oryzae have been used to ferment defatted soybean flour (DSF: DSFF-Mp and DSSF-Ao, respectively) extract, improving antioxidant availability and conversion of the glycosylated isoflavones to aglycones. The aim of the present study was to evaluate the biological activity of fermented and non-fermented DSF extracts in pain and inflammation, which has not yet been explored. Methods: Phenolic compounds of extracts were determined. Non-fermented DSF (DSF-Non), DSFF-Mp, and DSFF-Ao (10–100 mg/kg) were administrated i.p., 30 min before i.pl. or i.p. carrageenan stimulus. Mechanical and thermal hyperalgesia, edema, histopathology, leukocyte recruitment, and oxidative stress in the paw tissue, and inflammatory cell recruitment, NFκB activation, and cytokine production were assessed in the peritoneum. Stomach and kidney toxicity were evaluated. Results: DSF-Non, DSFF-Mp, and DSFF-Ao extracts inhibited mechanical and thermal hyperalgesia, paw edema, histopathology, neutrophil recruitment, and oxidative stress, as well as inhibited peritoneal leukocyte recruitment. DSF-Non increased IL-10, and DSFF-Ao reduced IL-33 levels. DSFF-Mp increased IL-10 and reduced IL-33 production, and NFκB activation in CD45+ cells, without inducing toxicity. Conclusions: The present data reveal for the first time that fermented/non-fermented DSF extracts are analgesic and anti-inflammatory, showing differences in the mechanism of action depending on fungi applied for fermentation.

A novel method for the separation of saponin from soybean meal by colloidal gas aphrons: optimization based on response surface methodology

Natural surfactants, such as soy saponins, are rich in triterpenoid saponins, which have significant biological activities and are used in different applications, such as cosmetics, food, and pharmaceutical industries. In this research, it was used colloidal gas aphrons (CGAs) as a green and cost-effective method to concentrate soy saponin from soybean meal extract. The production of micro-nano bubbles, in conjunction with the investigation of the effect of different chemical and process variables, significantly impacted the purity and recovery of saponins in this method. The response surface methodology (RSM) was employed to optimize the process. The purity and recovery percentage of saponins were found to be 75.12 and 25.87 in optimal conditions, respectively. Furthermore, when the maximum value for both responses was selected, the purity and recovery reached 57.61% and 71.94%, respectively. Eventually, the results indicate that this method is technically promising, straightforward, and cost-effective in separating saponins for various applications.

INFLUENCE OF SUBCCRITICAL WATER EXTRACTION PARAMETERS ON THE EFFICIENCY OF PROTEIN RECOVERY FROM SOYBEAN MEAL

This work is devoted to the study of the extraction process of protein from soybean meal with subcritical water. The aim of the study is to determine the influence of parameters (temperature: , extraction duration: ( ), hydromodulus: ) of the subcritical water extraction process on the protein content in the dry matter of soybean meal extract and their rational values. To determine the rational parameters of the extraction process, an empirical research method was applied using an orthogonal compositional plan of the 2-nd order for a fractional-factorial experiment . Samples of extracts were obtained on a laboratory setup based on a high pressure reactor. In the obtained samples, the total protein content was determined by the method of catalytic oxidation with chemiluminescent detection. On the basis of the obtained results, a quadratic interpolation model was constructed that relates the total protein content in the dry matter of the extract with the extraction parameters. The analysis of the constructed model made it possible to establish the optimal extraction parameters: temperature , extraction duration . The yield of protein to the dry matter of the extract at optimal values of temperature and duration of the process monotonically increases with an increase in the hydromodulus and reaches a maximum at the hydromodulus . The results obtained can be used to improve the technology for obtaining soy protein concentrate and isolate using the subcritical water extraction method. Due to the environmental friendliness of this extraction technology, the resulting extracts can be directly used to improve the nutritional value of various food products.

Effect of Steam Explosion on Structural Characteristics of β-Conglycinin and Morphology, Chemical Compositions of Soybean Meal.

In this study, steam explosion was applied as a means to degrade β-conglycinin. We investigated changes in morphology, the chemical composition of soybean meal, and the structural characteristics of β-conglycinin. The results showed that steam explosion at 0.7 MPa for 8 min could effectively decrease the β-conglycinin content of soybean meal while the histamine content was not increased. The structural characteristics of soybean meal proteins were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD), and X-ray diffraction (XRD). Steam explosion caused the degradation of high weight proteins and reduced the band density of α’, α, and β subunits in β-conglycinin. The micro-surface of soybean meal seemed to be in the cracked or puffed stage and the color became brown or dark after steam explosion. Steam explosion facilitated the dissolution of water-extractable arabinoxylans, which are 4.81 fold higher than that of native soybean meal. Phytic acid was exposed to the hydrothermal environment of the steam explosion process and consequently degraded by 12.95–24.69%. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soybean meal extract was gradually increased from 20.70 to 33.71% with the rising of treated pressure from 0.3 to 0.7 MPa, which was 1.11–1.81 fold of native extract. The steam explosion may be a new modification technology that could decrease antigenicity, and steam-exploded soybean meal (0.7 MPa, 8 min) with lower β-conglycinin and phytic acid content that could be widely used in food products.

Effect of Black Soybean (Glycine soja) Extract on Ovarian Histology of Swiss Webster Mice (Mus musculus L) Unilateral Ovariectomy

Estrogen production can be reduced due to menopause and ovariectomy. Decreased estrogen levels in the body cause physiological changes in the female reproductive system. Therefore, the intake of estrogen from outside the body is needed, in this case phytoestrogens from soy bean extract can be used to replace the role of endogenous estrogen. The study used 30 Swiss Webster mice (Mus musculus) aged 90 days weighing 35 grams which were unilateral ovariectomy. Mice are ready to be used as test animals after an estrogen deficiency period of 60 days. Mice are ready to be used as test animals after an estrogen deficiency period of 60 days. Mice were divided into five groups: negative control, positive control, dose 0.21, 0.42, and 0.63 g/mL/day . Data obtained from the results of the study were analyzed using the One Way ANOVA test with a confidence level of 99% or α = 0.01. Based on the results of the study, the administration of black soybean flour extract in unilateral ovariectomy mice can increase the average number of primordial follicles at doses of 0.42 g/ml/day and dosage 0.63 g/ml/day, primary follicles at a dose of 0.42 g/ml/day and doses of 0.63 g/ml/day, and secondary follicles at a dose of 0.63 g / ml / day, and tend to increase the average number of primordial follicles at doses of 0.21 g/ml/day, follicles primary at doses of 0.21 g/ml/day, secondary follicles at doses of 0.21 g/ml/day and 0.42 g/ml/day, de Graaf follicles at doses of 0.21, 0. 42 and 0.63 g/ml/day.

Soybean Meal Extract Preserves Memory Ability by Increasing Presynaptic Function and Modulating Gut Microbiota in Rats.

Age-related degenerative brain diseases frequently manifest as memory deficits. Dietary interventions or nutraceuticals may provide efficacious treatments through prevention and cure. Soybean meal, a byproduct of soy oil refining, has health benefits, but its effect on memory function is unknown. Therefore, we evaluated the effect of the oral administration of soybean meal extract (SME) for 2 weeks on memory function using the Morris water maze (MWM) test in healthy rats and investigated the possible underlying mechanisms. First, analysis of the composition revealed that SME is rich in isoflavones; SME did not exhibit hepatotoxicity or renal toxicity at the different doses tested. The MWM results revealed that the escape latency and movement distance of rats were significantly shorter in the SME group than in the control group, indicating that SME can help in memory preservation. In addition, SME increased the levels of presynaptic proteins such as synaptophysin, synaptobrevin, synaptotagmin, syntaxin, synapsin I, and 25-kDa synaptosome-associated protein as well as protein kinases and their phosphorylated expression, including extracellular signal-regulated kinases 1 and 2 (ERK1/2), protein kinase C (PKC), and Ca2+/calmodulin-dependent protein kinase II (CaMKII) in the hippocampal nerve terminals (synaptosomes). Transmission electron microscopy also indicated that SME increased the number of synaptic vesicles in hippocampal synaptosomes. Furthermore, SME rats exhibited altered microbiota composition compared with control rats. Therefore, our data suggest that SME can increase presynaptic function and modulate gut microbiota, thus aiding in memory preservation in rats.

Rice (Oryza sativa) Bran and Soybean (Glycine max) Meal: Unconventional Supplements in the Mead Production.

SUMMARYResearch backgroundDue to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low-cost alternatives mainly to correct the nutritional deficiency of nitrogen in honey must in mead production.Experimental approachInitially, the physicochemical characterization of the rice bran and soybean meal extracts was carried out. The fermentation of three yeasts (Saccharomyces bayanus Premier Blanc, Saccharomyces cerevisiae Montrachet and Saccharomyces cerevisiae Safbrew T-58) in honey must supplemented with 30 g/L rice bran or soybean meal extracts was evaluated. The trials were compared with the fermentations of the must with commercial supplement (30 g/L) and the control trials. Fermentations were carried out in Erlenmeyer flasks containing honey must with supplements, inoculated with 106 cell/mL yeast and incubated at 30 °C for 264 h.Results and conclusionsThere was significant difference in the evaluated properties of the extracts, with the exception of reducing sugars. The fermentations with soybean meal extract reached the highest cell concentrations, as well as the largest consumption of glucose, fructose and ethanol. The glycerol concentrations slightly increased when soybean meal extract and commercial supplement were used. The highest concentrations of succinic and acetic acids were registered in the control trials produced by Saccharomyces strains Premier Blanc, Montrachet and Safbrew T-58. Formic and lactic acids were not produced. Results showed that the extracts can be used as low-cost alternatives for correcting the nutritional deficiency of nitrogen in honey must since their effect was similar to that of synthetic supplement.Novelty and scientific contributionThe use of low-cost, unconventional supplements such as those used in this work, in addition to reducing the cost of the process by reducing fermentation time and providing nutrients needed to improve yeast metabolism, prevents the formation of undesirable compounds in the beverage due to prolonged fermentation time. It also makes it possible to add value to industrial by-products. Unconventional supplements have still been little tested in mead production.

Collagen peptide provides Streptomyces coelicolor CGMCC 4.7172 with abundant precursors for enhancing undecylprodigiosin production

Effective and ecofriendly converting biomass to chemicals is important for sustainable engineering based on the foreseeable shortage of fossil resources. Undecylprodigiosin (UP) is a promising antibiotic, but the direct feeding of pure precursor amino acids makes it costly for large-scale production. Here, collagen peptide (CP), a renewable animal-derived biomass contains abundant precursor amino acids of UP. CP can act as carbon and nitrogen source for the growth of Streptomyces coelicolor CGMCC 4.7172. The plant biomasses including soybean meal, wheat bran, and malt extract were unsuitable for UP prodution. However, 365.40 µg/L UP was detected after 24 h in the media containing CP, and its highest concentration reached 1198.01 µg/L. UP was also detected in the media containing meat hydrolysates of domestic animals, but its initial production time was delayed, and final concentration was lower than that in the medium containing CP only. Compared the fermentation performances of CP and other proteins, CP has a special superiority for UP production. These results revealed that UP biosynthesis may be dependent on amino acid availability of substrates and CP is beneficial for UP production because of its specific amino acid composition.Graphical abstract

Enhanced biocatalysis of phenanthrene in aqueous phase by novel CA-Ca-SBE-laccase biocatalyst: Performance and mechanism

Enzymes-mediated biocatalysis is believed to be a promising strategy for the degradation of polycyclic aromatic hydrocarbon (e.g., phenanthrene) in aqueous phase, due to its high efficiency and environmental harmfulness. However, the reusability of enzymes-mediated biocatalysis and its requirement for redox mediators limited its application. In this paper, enhanced phenanthrene removal was achieved by using a novel biocatalyst which coencapsulating laccase and natural redox mediator soybean meal extract on calcium modified chitosan-alginate (CA-Ca-SBE-laccase) beads with a network pore structure. High degradation efficiency of 94.4 % was achieved after treating aqueous solutions of 0.5 ppm phenanthrene for 20 min with the CA-Ca-SBE-laccase beads, which was 20–30 % higher than that of free laccase and ordinary immobilized laccase beads. Both the radical pathway of oxygen-containing stable free radicals and the nonradical laccase-SBE combined substrates with higher redox potential generated in CA-Ca-SBE-laccase beads contributed to the degradation of phenanthrene, and achieved the maximum double synergy of mediator and laccase. Benefiting from redox-mediating encapsulated SBE and from Ca modification of chitosan, the biocatalyst maintained fairly stable catalytic activities over a wide range of pH values, and considerable repeatability and storage stability were obtained. This study put forward an efficient laccase, redox mediator and immobilized support cofunctionalization technology, and would provide a new perspective for the increasing application scope of enzymes-mediated biocatalysis.

Glycine max meal extracts as corrosion inhibitor for mild steel in sulphuric acid solution

The soybean (Glycine Max) meal extracts inhibitory action, the aqueous extract by infusion (AE), its high molecular weight fraction (HMWF) and the aqueous extract by infusion of a commercially isolated soy protein (CIP) towards the mild steel corrosion in 0.5 mol L−1 H2SO4 was investigated by weight loss measurements, electrochemical impedance spectroscopy (EIS), and potentiodynamic polarization curves. Additionally, scanning electron microscopy (SEM) and X-ray photoelectron spectroscopy (XPS) were used, respectively, to characterize morphologically and chemically the surface. The total content of proteins in the different extracts was determined by a quantitative method, the Biuret methods, as well as by two qualitative methods, the nuclear magnetic resonance (NMR) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis (SDS-PAGE). The AE, its HMWF and CIP extracts acted as good corrosion inhibitors, reaching inhibition efficiencies of 85.2%, 88.7% and 94.8% for 800 mg L−1, respectively, from the jcorr data. The polarization curves show that these extracts act as mixed-type inhibitor with predominantly cathodic characteristics. The adsorption of components from AE, its HMWF, and CIP on the mild steel surface follows the Langmuir adsorption isotherm. The SEM results indicate that the surface was covered by the inhibitor and the XPS analyses confirm chemical interactions between the extracts components and the mild steel surface. The results obtained with HMWF from AE and CIP suggest that the proteins are probably responsible for the inhibitory action.

Production of pharmaceutically important genistein and daidzein from soybean flour extract by using β-glucosidase derived from Penicillium janthinellum NCIM 1171

Genistein and daidzein are isoflavones with well-recognized biological activities. Their glycosidic forms (genistin and daidzin, respectively) are abundant in some plants. In this study, production of β-glucosidase from Penicillium janthinellum NCIM 1171 and its use in the obtaining genistein and daidzein are described. In a response surface methodology (RSM) optimized medium, levels of β-glucosidase under submerged and solid state fermentation conditions were found to be 10.2 ± 0.75 IU/mL and 121 ± 9.3 IU/g, respectively. The supernatants resulting from submerged fermentation were subjected to ion exchange and gel filtration chromatography and the enzyme was purified in a 44.4 fold manner with final recovery of 39.75 %. The β-glucosidase was deduced to be a monomeric protein with a molecular mass of 97.18 kDa. The purified protein showed 46 % sequence coverage matching with β-glucosidase derived from Penicillium sp. ABP88968. The purified enzyme was effective in producing genistein and daidzein from soybean (Glycine max) flour extract with a yield of 92.3 and 95 %, respectively. To the best of our knowledge, this is the first report on the use of a wild type strain of P. janthinellum for the production of genistein and daidzein with high productivity and purity.