Food and Fermentation Industries >

2021 , Vol. 47 >Issue 13: 126 - 132

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026211

Bioactive components, fibrinolytic and antioxidant activities of the solid-state fermentation of guar meal by Bacillus velezensis

  • LIU Hong ,
  • LUO Shen ,
  • JIANG Zhengqiang ,
  • YANG Shaoqing ,
  • LIU Jun ,
  • YAN Qiaojuan
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  • 1(College of Engineering,China Agricultural University,Beijing 100083,China)
    2(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

Received date: 2020-10-18

  Revised date: 2021-01-07

  Online published: 2021-08-02

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Abstract

The production of fibrinolytic enzyme through solid-state fermentation of agricultural byproducts by Bacillus velezensis CAU263 was investigated in this study. The fermentation conditions were optimized using single-factor experiment, and the bioactive components, fibrinolytic activity, anticoagulant activity and DPPH radical scavenging ability of the fermentation products were measured. An optimal fermentation condition with guar meal as the substrate, was obtained at cooking time of 40 min, guar meal to water ratio of 1∶2 (g∶mL), inoculation volume of 5% and fermentation time of 48 h. Under the above optimal conditions, the total phenols content, polypeptides content in the fermented guar meal reached 9.4 mg GAE/g dry weight (DW) and 189.5 mg/g DW, which was significantly improved by 3.9 and 7.4 times as compared with that of the unfermented guar meal, respectively. Moreover, the DPPH radical scavenging ability (33.0 μmol TE/g DW) of fermented guar meal was increased by 1.5 times comparing with unfermented guar meal. Additionally, the fermented guar meal showed high fibrinolytic activity (231.3 FU/g DW) and anticoagulant activity (IC50 0.28 mg/mL). Findings of this study will provide basis for development and utilization of guar meal.

Key words： Bacillus velezensis; guar meal; solid-state fermentation; bioactive components; fibrinolytic activity; antioxidant activity

Cite this article

LIU Hong , LUO Shen , JIANG Zhengqiang , YANG Shaoqing , LIU Jun , YAN Qiaojuan . Bioactive components, fibrinolytic and antioxidant activities of the solid-state fermentation of guar meal by Bacillus velezensis[J]. Food and Fermentation Industries, 2021 , 47(13) : 126 -132 . DOI: 10.13995/j.cnki.11-1802/ts.026211

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