Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
| Texto Completo: | http://hdl.handle.net/1822/75947 |
Resumo: | "First published: 17 August 2021" |
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Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants releaseSunflower cakeRapeseed cakeSoybean cakeLignocellulolytic enzymesPhenolic compoundsFilamentous fungiScience & Technology"First published: 17 August 2021"Vegetable oils are yearly produced in large amounts generating solid by-products, the oilseed cake (OC). OCs are lignocellulosic materials that have been used for animal feed with some limitations due to high fibre content from the plant cell walls. Biotechnological processes can help to overcome these limitations and contribute to up-grading such by-products, enhancing their nutritional value as feed ingredients. RESULTS All fungal species were able to decrease neutral detergent fibre and acid detergent fibre in all by-products. Additionally, relevant enzymes were produced by the three fungi studied resulting in an improved antioxidant capacity of all fermented OCs. Aspergillus niger led to the highest activity of cellulase (109Ug1), xylanase (692Ug1) and protease (157Ug1) per dry OC matter and to the recovery of an extract rich in antioxidants, with the highest scavenging potential of free radicals and superoxide anion, iron chelation ability and reducing power. Rhyzopus oryzae produced the highest activity of -glucosidase (503Ug1) and led to the highest liberation of total phenolic content (TPC). Principal components analysis showed that extracts with high antioxidant potential were obtained in solid-state fermentation (SSF) with high enzymatic activity. A positive correlation was established between the action of -glucosidase and TPC. CONCLUSION Within the same bioprocess it was possible to improve the nutritional value of OCs and to obtain relevant bioactive compounds such as lignocellulosic enzymes and phenolic compounds with antioxidant potential, resulting in a significant improvement of already valuable by-products with commercial interest for animal feed.The authors thank the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/BIO/04469/2020 and UIDB/04033/2020 units. Daniel Sousa was supported by the FCT (PD/BD/135328/2017), under the Doctoral Programme ‘Agricultural Production Chains – from fork to farm’ (PD/00122/2012). José Manuel Salgado was supported by grant CEB/N2020 – INV/01/2016 from Project ‘BIOTECNORTE – Underpinning Biotechnology to foster the north of Portugal bioeconomy’(NORTE-01-0145-FEDER-000004).info:eu-repo/semantics/publishedVersionWiley-BlackwellUniversidade do MinhoSousa, DanielSalgado, José Manuel SearaCambra-López, MariaDias, Alberto Carlos PiresBelo, Isabel2022-03-152022-03-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/75947engSousa, D. F.; Salgado, José Manuel; Cambra-López, Maria; Dias, Alberto; Belo, Isabel, Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release. Journal of the Science of Food and Agriculture, 102(4), 1550-1560, 20220022-51421097-001010.1002/jsfa.1149034402072https://onlinelibrary.wiley.com/journal/10970010info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:01:18Zoai:repositorium.sdum.uminho.pt:1822/75947Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:51:13.647053Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
| dc.title.none.fl_str_mv |
Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release |
| title |
Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release |
| spellingShingle |
Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release Sousa, Daniel Sunflower cake Rapeseed cake Soybean cake Lignocellulolytic enzymes Phenolic compounds Filamentous fungi Science & Technology |
| title_short |
Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release |
| title_full |
Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release |
| title_fullStr |
Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release |
| title_full_unstemmed |
Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release |
| title_sort |
Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release |
| author |
Sousa, Daniel |
| author_facet |
Sousa, Daniel Salgado, José Manuel Seara Cambra-López, Maria Dias, Alberto Carlos Pires Belo, Isabel |
| author_role |
author |
| author2 |
Salgado, José Manuel Seara Cambra-López, Maria Dias, Alberto Carlos Pires Belo, Isabel |
| author2_role |
author author author author |
| dc.contributor.none.fl_str_mv |
Universidade do Minho |
| dc.contributor.author.fl_str_mv |
Sousa, Daniel Salgado, José Manuel Seara Cambra-López, Maria Dias, Alberto Carlos Pires Belo, Isabel |
| dc.subject.por.fl_str_mv |
Sunflower cake Rapeseed cake Soybean cake Lignocellulolytic enzymes Phenolic compounds Filamentous fungi Science & Technology |
| topic |
Sunflower cake Rapeseed cake Soybean cake Lignocellulolytic enzymes Phenolic compounds Filamentous fungi Science & Technology |
| description |
"First published: 17 August 2021" |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-03-15 2022-03-15T00:00:00Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/75947 |
| url |
http://hdl.handle.net/1822/75947 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
Sousa, D. F.; Salgado, José Manuel; Cambra-López, Maria; Dias, Alberto; Belo, Isabel, Degradation of lignocellulosic matrix of oilseed cakes by solid-state fermentation: fungi screening for enzymes production and antioxidants release. Journal of the Science of Food and Agriculture, 102(4), 1550-1560, 2022 0022-5142 1097-0010 10.1002/jsfa.11490 34402072 https://onlinelibrary.wiley.com/journal/10970010 |
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info:eu-repo/semantics/openAccess |
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openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Wiley-Blackwell |
| publisher.none.fl_str_mv |
Wiley-Blackwell |
| dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
| reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132283925430272 |