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Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis

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Abstract

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.

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Abbreviations

PM:

Peanut meal

BHT:

2,6-Di-tert-butyl-4-methylphenol

DPPH·:

1,1-Diphenyl-2-picrylhydrazyl

SSF:

Solid-state fermentation

CFU:

Colony-forming units

PCL:

Peptide chain length

TCA:

Trichloroacetic acid

DH:

Degree of hydrolysis

DNS method:

3,5-Dinitrosalicylic acid colorimetric method

EDTA:

Ethylene diamine tetraacetic acid

EPS:

Exopolysaccharides

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Acknowledgments

Supporting funds included the Project of the National Support Program for Science and Technology in China (Nos. 2013BAD10B02 and 2011BAD26B02), the National Natural Science Foundation of China (Nos. 31372346 and 31302004), the AMP Direction of National Innovation Program of Agricultural Science and Technology in CAAS (CAAS-ASTIP-2013-FRI-02), Beijing High Education Young Elite Teacher Project (YETP1833), and Fund of Technology Research and Popularize in Beijing Vocational Agric College (XY-YF-14-24).

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Authors and Affiliations

  1. Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing, 100081, China

    Xinjian Yang, Da Teng, Xiumin Wang, Qingfeng Guan, Ruoyu Mao, Ya Hao & Jianhua Wang

  2. Beijing Vocational College of Agriculture, Beijing, 102442, China

    Xinjian Yang

  3. Gene Engineering Laboratory, Feed Research Institute, Chinese Academy of Agricultural Sciences, 12 Zhongguancun Nandajie St., Haidian District, Beijing, 100081, China

    Xinjian Yang, Da Teng, Xiumin Wang, Qingfeng Guan, Ruoyu Mao, Ya Hao & Jianhua Wang

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  1. Xinjian Yang
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Correspondence to Jianhua Wang.

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Xinjian Yang and Da Teng are equal authors.

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Yang, X., Teng, D., Wang, X. et al. Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis . Appl Biochem Biotechnol 180, 1227–1242 (2016). https://doi.org/10.1007/s12010-016-2163-z

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