Journal ArticleDOI
Changes in allergenic and antinutritional protein profiles of soybean meal during solid-state fermentation with Bacillus subtilis
Sang Hyun Seo,Seong-Jun Cho +1 more
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TLDR
In this paper, Bacillus subtilis-fermented soybean meal was analyzed by two-dimensional electrophoresis and compared by image analyzer, and twelve major spots were selected and identified by Nano LC-MS/MS.Abstract:
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.read more
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Comprehensive utilization of shrimp waste based on biotechnological methods: A review
TL;DR: The rapid development of corresponding biotechnology enables a simple, fast, effective, clean, economic, and controllable bioprocess for the comprehensive utilization of crustacean waste.
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Pulses for bread fortification: a necessity or a choice?
TL;DR: In this article, the compositional and nutritional attributes of pulses as well as their impact on bread-making quality are discussed. But, the use of pulses and their by-products in bread formulation has been mounting in recent years due to their high nutritional and functional values.
Journal ArticleDOI
Effects of Bacillus fermentation on the protein microstructure and anti-nutritional factors of soybean meal.
Zheng Li,Li Da,Li Zhuolin,Kang Lining,Jiang Yuanyuan,Liu Xiangying,Chi Yanping,Li Yuqiu,Wang Jinghui +8 more
TL;DR: It is demonstrated that Bacillus fermentation improved the nutritional quality of SBM through degrading ANFs and changing the microstructure of SBMP.
Journal ArticleDOI
Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms.
TL;DR: The 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.
Journal ArticleDOI
Effects of soybean meal fermented by L. plantarum, B. subtilis and S. cerevisieae on growth, immune function and intestinal morphology in weaned piglets.
Jiajia Zhu,Gao Mingxing,Ruili Zhang,Sun Zhuojian,Chunmei Wang,Yang Fenfang,Tingting Huang,Shaoqi Qu,Li Zhao,Yuwen Li,Zhihui Hao,Zhihui Hao +11 more
TL;DR: Fermented soybean meal could significantly improve the growth, immune function and intestinal health in weaned piglets, and the best effective benefits showed in 10% FSBM group.
References
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Journal ArticleDOI
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