Silkworm chrysalis is a “new food source” in China, and also the only insect-derived food material. In this study, we fermented silkworm chrysalis, a silk reeling byproduct, using Bacillus natto, and then examined the biological activity of the fermentation product, aiming to explore new functions and values of silkworm chrysalis. The results showed that silkworm chrysalis was rich in protein and fat, and its amino acid composition was similar to that of soybean. Moreover, the growth curve of Bacillus natto was highly similar in both media (soybean and silkworm chrysalis). The fermentation broth of the boiled silkworm chrysalis had higher antioxidant activity than that of fresh silkworm chrysalis, with an ABTS clearance rate reaching 96.8% after 32 h of fermentation; however, its antilipemic and anticoagulant activities were lower. Both types of silkworm chrysalis fermentation broths had superior anti-oxidant, antilipemic, and anticoagulant activities compared to the soybean fermentation broth. Among these properties, silkworm chrysalis fermentation broths exhibited binding rates above 75% to three types of cholic acid after 32 h of fermentation. In conclusion, the Bacillus natto fermentation product of silkworm chrysalis showed significant advantages. Our study highlights an important method for the high value utilization of silkworm chrysalis.
LU Meishan
,
ZHU Beiwei
,
FU Yun
,
LIU Xiaoling
. Functional activity comparison of silkworm chrysalis and soybean fermentation broths produced by Bacillus natto[J]. Food and Fermentation Industries, 2020
, 46(12)
: 109
-115
.
DOI: 10.13995/j.cnki.11-1802/ts.023739
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