Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis.
Peanut meal (PM) is limited in practical use (feed or food) from imbalance of amino acid profile and denaturation of protein. Fermentation was used to promote its nutritional and functional properties by single-factor experiments and orthogonal experiments. Results showed that the nutritional properties of fermented peanut meal (crude protein content, dry matter content, ash content, acid soluble oligopeptides content, in vitro digestibility, and content of organic acids) had a significant increase (P < 0.05 or P < 0.01) and more importantly, the content of amino acids was balanced by fermentation. In addition, fermented peanut meal possessed better antioxidant activities in the areas of reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging activity, hydroxyl radical scavenging activity, and metal chelating activity (P < 0.05 or P < 0.01). These results implied that the nutritional and antioxidant properties of peanut meal were improved effectively by biological modification, which could be valuable in terms of nutrition and protein resources. It is great of importance to meet requirement of raw materials for husbandry in China when facing a huge lacking of feedstuff, especially for protein feed with an over 80 % import amount depending from other countries yearly.
Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing, 100081, China.|Beijing Vocational College of Agriculture, Beijing, 102442, China.|Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, 12 Zhongguancun Nandajie St., Haidian District, Beijing, 100081, China.
Xinjian
X
Yang
Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing, 100081, China.|Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, 12 Zhongguancun Nandajie St., Haidian District, Beijing, 100081, China.
Da
D
Teng
Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing, 100081, China.|Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, 12 Zhongguancun Nandajie St., Haidian District, Beijing, 100081, China.
Xiumin
X
Wang
Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing, 100081, China.|Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, 12 Zhongguancun Nandajie St., Haidian District, Beijing, 100081, China.
Qingfeng
Q
Guan
Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing, 100081, China.|Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, 12 Zhongguancun Nandajie St., Haidian District, Beijing, 100081, China.
Ruoyu
R
Mao
Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing, 100081, China.|Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, 12 Zhongguancun Nandajie St., Haidian District, Beijing, 100081, China.
Ya
Y
Hao
Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing, 100081, China. wangjianhua@caas.cn.|Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, 12 Zhongguancun Nandajie St., Haidian District, Beijing, 100081, China. wangjianhua@caas.cn.
Jianhua
J
Wang
D000596:Amino Acids / Q000032:analysis; D000975:Antioxidants / Q000378:metabolism*; D010367:Arachis / Q000378:metabolism*; D000069976:Bacillus licheniformis / Q000378:metabolism*; D004043:Dietary Fiber; D005285:Fermentation; D009747:Nutritional Physiological Phenomena; D009842:Oligopeptides / Q000737:chemistry; D015203:Reproducibility of Results
D000596:Amino Acids; D000975:Antioxidants; D004043:Dietary Fiber; D009842:Oligopeptides
Antioxidant activity; Bacillus licheniformis; Bio-modification; Nutritional property; Peanut meal; Solid-state fermentation optimization