Screening of glucosinolates degrading lactic acid bacteria and their utilization in rapeseed meal fermentation  

作　　者：Yifang Chen Chong Xie Muhammad Bilal Pei Wang Runqiang Yang 

机构地区：[1]College of Food Science and Technology,Whole Grain Food Engineering Research Center,Nanjing Agricultural University,Nanjing 210095,Jiangsu,China [2]The Sanya Institute of Nanjing Agricultural University,Sanya 572024,Hainan,China [3]National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology,Ecology,and Management,Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture,Nanjing Agricultural University,Nanjing 210095,Jiangsu,China

出　　处：《Grain & Oil Science and Technology》2024年第3期168-176,共9页粮油科技（英文版）

基　　金：provided by the Jiangsu Provincial Key Research and Development Program (Grant No. BE2022362);the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)。

摘　　要：Rapeseed meal is a promising food ingredient, but its utilization is limited by the presence of some potentially harmful ingredients, such as glucosinolates. Fermentation is a cost-effective method of detoxication but a food-grade starter culture with glucosinolates degradation capacity is required. In this study, 46 strains of lactic acid bacteria from traditional paocai brines were screened for their ability to glucosinolate degradation. The results showed that more than 50% of the strains significantly degraded glucosinolates. Two strains of Lactiplantibacillus(p7 and s7) with high capacity of glucosinolates degradation through producing enzymes were identified. Then,an optimized condition for rapeseed meal fermentation by p7 was established to degrade glucosinolates, which can achieve about 80% degradation. UPLC/Q-TOF-MS analysis showed that the degradation rate of individual glucosinolates was different and the degradation rate of gluconapin and progoitrin in rapeseed meal can reach more than 90%. Meanwhile, fermentation with p7 can improve safety of rapeseed meal by inhibiting the growth of Enterobacteriaceae and improve its nutritional properties by degrading phytic acid. The in vitro digestion experiments showed that the content of glucosinolates in rapeseed meal decreased significantly during gastric digestion. Meanwhile, fermentation with p7 can greatly improve the release of soluble protein and increase the contents of free essential amino acids, such as lysine(increased by 12 folds) and methionine(increased by 10 folds).

关 键 词：Rapeseed meal GLUCOSINOLATES FERMENTATION Lactic acid bacteria In vitro digestion 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]