Production and analysis of metabolites from solid-state fermentation of Chenopodium formosanum (Djulis) sprouts in a bioreactor

Chen-Che Hsieh; Shu-Han Yu; Kai-Wen Cheng; Yu-Wei Liou; Cheng-Chih Hsu; Chang-Wei Hsieh; Chia-Hung Kuo; Kuan-Chen Cheng

doi:10.1016/j.foodres.2023.112707

Production and analysis of metabolites from solid-state fermentation of Chenopodium formosanum (Djulis) sprouts in a bioreactor

Food Res Int. 2023 Jun:168:112707. doi: 10.1016/j.foodres.2023.112707. Epub 2023 Mar 17.

Authors

Chen-Che Hsieh¹, Shu-Han Yu¹, Kai-Wen Cheng², Yu-Wei Liou³, Cheng-Chih Hsu², Chang-Wei Hsieh⁴, Chia-Hung Kuo⁵, Kuan-Chen Cheng⁶

Affiliations

¹ Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC.
² Department of Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC.
³ Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC.
⁴ Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd, South Dist, Taichung 40227, Taiwan, ROC.
⁵ Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan, ROC.
⁶ Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC; Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC; Department of Optometry, Asia University, 500, Lioufeng Rd, Wufeng, Taichung 41354, Taiwan, ROC; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC. Electronic address: kccheng@ntu.edu.tw.

PMID: 37120190
DOI: 10.1016/j.foodres.2023.112707

Abstract

The study utilized fresh fourth-day Chenopodium formosanum sprouts as the substrate for Rhizopus oligosporus fermentation. The resultant products showed higher antioxidant capacity than those from C. formosanum grains. Compared to traditional plate fermentation (PF), fermentation in a bioreactor (BF) (35 °C, 0.4 vvm aeration at 5 rpm) led to higher free peptide content (99.56 ± 7.77 mg casein tryptone/g) and enzyme activity (amylase, glucosidase, and proteinase are 2.21 ± 0.01, 54.57 ± 10.88, and 40.81 ± 6.52 U/g, respectively) than traditional plate fermentation (PF). Using mass spectrometry analysis, two peptides TDEYGGSIENRFMN and DNSMLTFEGAPVQGAAAITEK were predicted to possess high bioactive properties as DPP IV and ACE inhibitors. Additionally, over twenty new metabolites (aromatics, amines, fatty acids, and carboxylic acids) were discovered in the BF system compared to its PF counterpart. Results suggest that using a BF system to ferment C. formosanum sprouts is an appropriate method to scale-up fermentation and enhance nutritional values as well as bioactivities.

Keywords: Bioactive compounds; Bioactive peptides; Chenopodium formosanum; Germination; Rhizopus oligosporus; Solid-state fermentation.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants
Bioreactors
Chenopodium* / chemistry
Fermentation
Mass Spectrometry

Substances

Antioxidants