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Chicken viscera meal as substrate for the simultaneous production of antioxidant compounds and proteases by Aspergillus oryzae

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Abstract

The use of chicken waste can contribute to the development of new processes and obtaining molecules with high added value. An experimental design was applied to evaluate the effect of moisture, temperature, and inoculum size on the production of antioxidant peptides and proteases by A. oryzae IOC3999 through solid-state fermentation (SSF) of chicken viscera meal. As a result, the process conditions strongly influenced protease production and antioxidant activity of the fermented products. A global analysis of the results indicated that the most adequate conditions for SSF were (assay 9): 40% initial moisture, 30 °C as the incubation temperature, 5.05 × 106 spores/g as the inoculum size, and 48-h fermentation as the fermentation time. Under this condition, the antioxidant activities for the ABTS- and DPPH-radicals inhibition and ferric reducing antioxidant power (FRAP) methods were 376.16, 153.29, and 300.47 (µmol TE/g), respectively, and the protease production reached 428.22 U/g. Ultrafiltration of the crude extract obtained under optimized fermentation conditions was performed, and the fraction containing peptides with molecular mass lower than 3 kDa showed the highest antioxidant activity. The proteases were biochemically characterized and showed maximal activity at pH values ranging from 5.0 to 6.0 and a temperature of 50 °C. The thermodynamic parameters indicated that the process of thermal protease inactivation is not spontaneous (ΔG*d > 88.78 kJ/mol), increasing with temperature (ΔH*d 27.01–26.88 kJ/mol), and with reduced disorder in the system (ΔS*d <  − 197.74 kJ/mol) probably caused by agglomeration of partially denatured enzymes.

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The data that support the findings of this study are available from the corresponding author upon reasonable request.

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Acknowledgements

This study was financed by the Coordination of Improvement of Higher Education Personnel—Brazil (CAPES) (Finance Code 001). Acknowledgments to Ad'oro Company for gently donating chicken viscera flour.

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  1. Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil

    Yuri Matheus Silva Amaral & Ruann Janser Soares de Castro

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Amaral, Y.M.S., de Castro, R.J.S. Chicken viscera meal as substrate for the simultaneous production of antioxidant compounds and proteases by Aspergillus oryzae. Bioprocess Biosyst Eng 46, 1777–1790 (2023). https://doi.org/10.1007/s00449-023-02934-w

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