Volume 21, Issue 156 (2025)
FSCT 2025, 21(156): 80-91 |
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Raei P, Khomeiri M, Sadeghi Mahoonak A, Moayedi A, Kashiri M. Antioxidant activity of sesame meal protein hydrolysate produced with fermentation by Bacillus species. FSCT 2025; 21 (156) :80-91
URL: http://fsct.modares.ac.ir/article-7-74149-en.html
URL: http://fsct.modares.ac.ir/article-7-74149-en.html
1- Department of Food Science & Technology,Gorgan University of Agricultural Sciences & Natural Resources,
2- Department of Food Science & Technology,Gorgan University of Agricultural Sciences & Natural Resources, ,khomeiri@gau.ac.ir
3- Department of Food Science & Technology,Gorgan University of Agricultural Sciences & Natural Resources
2- Department of Food Science & Technology,Gorgan University of Agricultural Sciences & Natural Resources, ,
3- Department of Food Science & Technology,Gorgan University of Agricultural Sciences & Natural Resources
Abstract: (195 Views)
Protein hydrolysate is a valuable source of bioactive peptides. The production of protein hydrolysate through fermentation is an environmentally friendly approach preferred over enzymatic and chemical hydrolysis in most cases. This research employed Bacillus species, including Bacillus pumilus, Bacillus coagulans, Bacillus licheniformis, and Bacillus subtilis, to hydrolyze sesame meal protein. The investigated tests included measuring the concentration of peptides by the OPA method, DPPH radical inhibition, and iron ion reducing power, total antioxidant activity, and iron ion chelating activity. The concentration of peptides was evaluated after 24 h for Bacillus species. The lowest peptide concentration (0.656 mg/mL) was associated with the fermented treatment by B. licheniformis, while the highest value (1.38 mg/mL) was observed for the hydrolyzed treatment with B. subtilis. A significant difference (p<0.05) was observed among all the treatments. Results of DPPH radical inhibition showed the highest inhibition was associated with the samples hydrolyzed by B. coagulans (76.6%), and the lowest value was attributed to the hydrolysate by B. licheniformis (57.36%). The sample fermented with B. pumilus exhibited higher reducing power (0.992 absorbance at 700 nm) with a significant difference (p<0.05) observed between the treatments. The highest chelating activity (85.6%) was observed in the sample fermented with B. subtilis. The total antioxidant activity demonstrated that the protein hydrolysate with fermentation by B. coagulans had the highest absorbance value at 695 nm with a significant difference between the treatments (p<0.05). In conclusion, the fermentation of sesame meal protein by Bacillus species resulted in the production of protein hydrolysate with substantial antioxidant activity, positioning it as a promising source for inclusion in food formulations.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/03/4 | Accepted: 2024/06/1 | Published: 2025/01/20
Received: 2024/03/4 | Accepted: 2024/06/1 | Published: 2025/01/20
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