In this study, we determined whether solid-state fermentation could degrade major allergens and reduce potential allergenicity of soybean meal (SBM). Solid-state fermentation was realized through a mixture of Lactobacillus casei, yeast, and Bacillus subtilis. High-performance liquid chromatography, size exclusion-high-performance liquid chromatography, and capillary liquid chromatography/tandem mass spectrometry coupled with electrospray ionization were used to examine the total amino acids and molecular weight distribution of the fermented soybean meal (FSBM). In addition, the potential allergenicity of FSBM was assessed by conducting in vitro competitive inhibition ELISA and oral sensitization and challenge of a BALB/c mice model. The results indicated that the total amino acid content increased and soy protein was degraded into polypeptides with low molecular weights that were derived from the hydrolysis of the allergen sequences N232-D383, G253-I265, E169-S215, G68-G98, A365-I375, and V153-A167. Moreover, the FSBM group exhibited a lower in vitro immunoglobulin E (IgE)-binding capacity than the SBM group. The BALB/c model indicated that the FSBM group manifested milder damage to the intestine, lower mMCP-1 and IgE levels, and higher IFN-γ levels as compared to the SBM group. These findings suggested that the potential allergenicity of SBM was reduced by the solid-state fermentation induced by the mixture of Lactobacillus casei, yeast, and Bacillus subtilis.

Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms.

The present study explores the physicochemical aspects needed for the appropriate in vitro synthesis and surface modification behavior of gold nanoparticles (AuNPs) in the presence of amino acids (AA). AAs replace citrate (Cit) from surface of citrate-coated AuNPs (Cit-AuNPs) depending upon their structural variations at different pH values. This behavior is further supported by molecular simulation studies, in which we have measured the effectiveness of different AAs in replacing the Cit from the gold (Au) surface. Within the limitations of the approach, the results indicate that cysteine (Cys) is most effective in replacing the Cit, arginine (Arg) is least effective, with glutamic acid (Glu) being intermediate. The UV-vis and FT-IR studies are employed to monitor the simultaneous synthesis and interactions of AA coated AuNPs over a range of pH values from 3.5 to 11. AA coated AuNPs are characterized by XRD and TEM studies. Cysteine coated AuNPs (Cys-AuNPs) show remarkable pH responsive behavior as compared to Glu and Arg coated AuNPs (Glu-AuNPs/Arg-AuNPs). Moreover, all AA coated AuNPs show little hemolysis with Arg-AuNPs having the least hemolytic effect. Thus, AA coated AuNPs are considered to be best vehicle for drug release and other biomedical applications.

Understanding the mechanism of replacement of citrate from the surface of gold nanoparticles by amino acids: a theoretical and experimental investigation and their biological application

Polyaspartate and liquid amino acid fertilizer are appropriate alternatives for promoting the phytoextraction of cadmium and lead in Solanum nigrum L.

An environmental friendly process for Antarctic krill (Euphausia superba) utilization using fermentation technology

Amino acid profile characterization during the co-composting of a livestock manure and maize straw mixture

Production of a water-soluble fertilizer containing amino acids by solid-state fermentation of soybean meal and evaluation of its efficacy on the rapeseed growth.

Anchovy (Engraulis japonicus), a small, low‐valued, marine fish, and soybean meal (Glycine max), a by‐product of soybean oil extraction, are both abundant protein resources (approximately 65 and 46 g per 100 g dry weight, respectively). In this study, water‐soluble protein powder from anchovy and soybean meal was obtained by two processes, anchovy endogenous enzymatic hydrolysis (stage 1), and solid‐state fermentation of anchovy hydrolysis residue and soybean meal (stage 2). The parameters of hydrolysis stage were optimized with single factor experiments and fermentation stage was optimized using central composite design and validated. Maximum protein recovery (91%) was achieved. The protein was successfully converted into a low molecular weight powder for potential use in supplementation of animal and human diets. Furthermore, anti‐nutritional factors mainly composed of 7S, 11S globulin and oligosaccharide in soybean meal were effectively degraded. This work provides a value‐added method for novel protein from anchovy and soybean meal. PRACTICAL APPLICATIONS: Obtaining protein yields from readily available resource materials is essential in overcoming the protein resource shortage. This work provides a novel technique for the advanced utilization of low‐value resources. The product obtained in this study contained abundant peptides, and the amino acid composition, such as the percentage of essential amino acid and flavor amino acid in water‐soluble protein was more reasonable than the raw material. The results of this study are suitable for the industrial production of food or feed additive.

Yue Wang

Papers

Production of a water-soluble fertilizer containing amino acids by solid-state fermentation of soybean meal and evaluation of its efficacy on the rapeseed growth.

Production of a water‐soluble protein powder from anchovy and soybean meal by endogenous enzymatic hydrolysis and solid‐state fermentation