Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses

Mengxi Xie; Yuanyuan Ma; Feiyu An; Miao Yu; Lanwei Zhang; Xinyu Tao; Guoyang Pan; Qu Liu; Junrui Wu; Rina Wu

doi:10.1016/j.foodchem.2023.138078

Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses

Food Chem. 2024 May 1:439:138078. doi: 10.1016/j.foodchem.2023.138078. Epub 2023 Nov 29.

Authors

Mengxi Xie¹, Yuanyuan Ma², Feiyu An², Miao Yu¹, Lanwei Zhang³, Xinyu Tao², Guoyang Pan², Qu Liu², Junrui Wu⁴, Rina Wu⁵

Affiliations

¹ Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, PR China.
² College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China.
³ College of Food Science and Engineering, Ocean University of China, Qingdao 266100, PR China.
⁴ College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China. Electronic address: junruiwu@126.com.
⁵ College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China. Electronic address: wrn6956@163.com.

PMID: 38086234
DOI: 10.1016/j.foodchem.2023.138078

Abstract

This study investigated the effects of ultrasound-assisted fermentation (UAF) on the preparation of antioxidant peptides (UAFP) from okara and examined their content, chemical structures, and antioxidant activity. After the optimal ultrasonic processing (time, 20 min; frequency, 45 KHz; power, 120 W/L), the peptide content yield reached the maximum of 12.36 ± 0.02 mg/mL, and their DPPH free radical scavenging rate was 65.15 ± 0.32 %. UAF increased the number of globular aggregates with deeper gullies, a looser structure, and higher porosity. The experiments conducted using the oxidative stress injury model of HepG2 cells showed that okara UAFP promoted cell growth and exerted a protective effect. Moreover, ultrasonic treatment remarkably improved the environmental stability (NaCl, glucose, sodium benzoate, temperature, pH, metal ions) and antioxidant activity of UAFP. Concisely, optimal ultrasonic processing can aid the fermentation of agroindustrial by-products to prepare antioxidant peptides, such as natural food antioxidant peptides from soybean waste.

Keywords: Antioxidative peptides; B. subtilis; Okara; Peptides stability; Ultrasonication.

MeSH terms

Antioxidants* / chemistry
Fermentation
Food Additives
Glycine max
Peptides* / chemistry

Substances

Antioxidants
Peptides
Food Additives