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Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions

机译:通过蛋白水解枯草芽孢杆菌产生的抗氧化剂和抗菌水解物来使番茄废蛋白质变质:优化发酵条件

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摘要

In this study, protein-rich waste of tomato processing industries was fermented by Bacillus subtilis A14h to produce hydrolysates with antioxidant and antibacterial activities. The effects of different levels of initial pH, incubation temperature, fermentation time, protein concentration and inoculum size on proteolytic activity, release of amino acids and peptides, antioxidant and antibacterial activities of hydrolysates were evaluated and optimized by using response surface methodology (RSM). Results showed that all the evaluated variables significantly influenced the hydrolysis and bioactivities of hydrolysates in polynomial models. Hydrolysates showed remarkable 2, 2′-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (up to 70 %), ferric ion reducing power, and inhibitory activity against B. cereus (up to 69.8 %) and E. coli (up to 29.8 %). Overall, good correlation between the concentration of amino acids and peptides, and antioxidant as well as antibacterial activities (in particular for B. cereus inhibition activity) was observed. Finally, optimum conditions for fermentative conversion of tomato waste proteins to antioxidant and antibacterial hydrolysates were established. Results of this study showed that tomato waste protein can be valorized to produce antioxidant and antibacterial hydrolysates in a fermentative system using B. subtilis A14h.
机译:在这项研究中,枯草芽孢杆菌A14h对番茄加工工业中富含蛋白质的废物进行了发酵,以产生具有抗氧化和抗菌活性的水解产物。使用响应表面方法(RSM)评估和优化了不同水平的初始pH,孵育温度,发酵时间,蛋白质浓度和接种量对蛋白水解活性,氨基酸和肽的释放,水解产物的抗氧化和抗菌活性的影响。结果表明,所有评估变量均显着影响多项式模型中水解产物的水解和生物活性。水解产物显示出显着的2,2'-二苯基-1-吡啶并肼基(DPPH)清除活性(高达70%),三价铁离子还原能力以及对蜡状芽孢杆菌(高达69.8%)和大肠杆菌的抑制活性(高达29.8%)。总之,观察到氨基酸和肽的浓度与抗氧化剂以及抗菌活性(特别是蜡状芽孢杆菌的抑制活性)之间具有良好的相关性。最后,确定了番茄废蛋白发酵转化为抗氧化剂和抗菌水解物的最佳条件。这项研究的结果表明,在枯草芽孢杆菌A14h的发酵系统中,番茄废蛋白可以得到增值以产生抗氧化剂和抗菌水解物。

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