The Yeast Fermentation Effect on Content of Bioactive, Nutritional and Anti-Nutritional Factors in Rapeseed Meal

被引：33

作者：

Vlassa, Mihaela ^{[1
]}

Filip, Miuta ^{[1
]}

Taranu, Ionelia ^{[2
]}

Marin, Daniela ^{[2
]}

Untea, Arabela Elena ^{[2
]}

Ropota, Mariana ^{[2
]}

Dragomir, Catalin ^{[2
]}

Saracila, Mihaela ^{[2
]}

机构：

[1] Babes Bolyai Univ, Raluca Ripan Inst Res Chem, Cluj Napoca 400294, Romania

[2] Natl Inst Res & Dev Biol & Anim Nutr, Ilfov 077015, Romania

来源：

FOODS | 2022年 / 11卷 / 19期

关键词：

rapeseed meal; fermentation; yeasts; anti-nutritive factors; bioactive compounds; ANTIOXIDANT CAPACITY; HIGH-THROUGHPUT; IN-VITRO; PROTEIN; PERFORMANCE; RHIZOPUS; EXTRACTS; ACIDS;

D O I：

10.3390/foods11192972

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the changes in the content of bioactive, nutritional and anti-nutritional factors in rapeseed meal that was fermented with Saccharomyces cerevisiae or Saccharomyces boulardii yeasts at two different periods of time, for improvement of nutritional characteristics in piglets' feeding. The fermentation has reduced the content of two anti-nutritional factors, intact glucosinolates and 3-butyl isothiocyanate, by 51.60-66.04% and 55.21-63.39%, respectively, by fermentation with either Saccharomyces cerevisiae or Saccharomyces boulardii for 24 h. The fermentation by these yeasts also lowered the content of total polyphenolic compounds by 21.58-23.55% and antioxidant activity (DPPH) by 17.03-21.07%. Furthermore, the content of carbohydrates and organic acids has dramatically decreased between 89.20 and 98.35% and between 31.48 and 77.18%, respectively. However, the content of some individual phenolic acids (gallic, p-coumaric, sinapic) and crude protein content (10-13%) has been increased. Thus, the results showed that fermentation with Saccharomyces cerevisiae or Saccharomyces boulardii has reduced the content of antinutritive factors and increased the protein content of the rapeseed meal, without major adverse effects on its overall nutritive value.

引用

页数：17

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