Comparison Of Antioxidant Potential Of Some Fermented ‎Oilseed Meals Using Bacillus subtilis PTCC 1720‎

Articles in Press

Document Type : Research Paper

Authors

1 Department of Biotechnology, Faculty of Biological Sciences, Alzahra University

2 Department of Biotechnology, Faculty of Biological Sciences, Al-Zahra University

Abstract

Recently, oilseed meal, a by-product of oil manufacturing, has become the most common animal feed. Regarding the critical role of antioxidants, this study evaluated the effects of fermentation on some press cake antioxidant activities. Sesame, soybean, cotton, corn, and tomato seed meals were used under Bacillus subtilis PTCC 1720 submerged fermentation. Antioxidant activity was evaluated using the DPPH inhibition and iron chelation methods. Also, the o-Phthalaldehyde test, thin layer chromatography with two reagents (DPPH and ninhydrin), and SDS-PAGE of proteins were conducted to assess the releasing peptides and anti-oxidant activity relationship. Results showed antioxidant activity in most meals increased significantly after 48 hs of fermentation (P<0.05) due to the increase of amino compounds. This activity reached its maximum at 96 hs after fermentation. After 96 h of fermentation, the highest DPPH radical inhibitory activity among the meal samples was observed in black sesame meal (61.2±5.9) and cotton meal (58.5±3.5). Moreover, the soybean sample had a maximum increase in iron ions chelating activity (50.93±4.7) after 96 hs incubation compared to the control. Therefore, the B.subtilis submerged fermentation process can raise antioxidant activity in samples, and antioxidant activity can improve meal nutritional value for livestock and poultry feeding.

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Main Subjects

Microbiology, Metabolites and Biotechnology

Articles in Press, Accepted Manuscript
Available Online from 15 September 2024

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