Comparison of the Amino Acid and Protein Content between Peanut Meal and Fermented Peanut Meal

Abstract:

Peanut meal (PNM) is considered an inferior protein supplement and used as an inexpensive source of protein. In order to improve the nutritional qualities of PNM, it was fermented by Bacillus subtilis AS1. 260. The amino acids and protein concentration were investigated before and after fermentation by Bacillus subtilis AS1. 260. SDS-PAGE electrophoresis was used to measure proteins molecular weight between PNM and fermented peanut meal (FPNM). The results shows that under the optimum conditions (water volume 50 ml, fermentation 40 h, autoclave period 45 min, (NH₄)₂SO₄ quantity 2.0 g), the No. 9 PFNM had the highest protein content of 55.93 %. PNM fermented by Bacillus subtilis AS1.260 can result in polypeptides of less than 24 kDa. The essential amino acids (EAA) Tyr, Val, Met, Ile, Leu and Lys increased significantly from 1.44, 1.46, 0.09, 1.22, 2.43, 0.90 to 1.51, 2.19, 0.58, 1.78, 2.84, 2.54, respectively (p<0.05). The total amino acids (AA) also increased significantly from 36.39 to 42.40 % (p<0.05). To sum up, fermentation of PNM by Bacillus subtilis AS1.260 can increased significantly the levels of protein, essential amino acids, and amino acids, furthermore, can hydrolyzes the PNM proteins into smaller peptides, which indicates that the fermented PNM can be used as a promising inexpensive source of protein supplement.

• Periodical: Advanced Materials Research (Volumes 343-344)
• Pages: 1042-1048
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.343-344.1042
• Online since: September 2011
• Authors: Dong Mei Liu, Shi Sheng Tang, Ying Shi, Shu Juan Yu, Hui Wu
• Keywords: Amino Acid, Bacillus subtilis, Fermentation, Peanut Meal, SDS-PAGE Electrophoresis

References

[1] K. J. Hong, C. H. Lee and S. W. Kim, Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybean and feed soybean meals, Journal of Medical Food, vol. 7, pp.430-435, (2004).

DOI: 10.1089/jmf.2004.7.430

[2] Y. Inatsu, N. Nakamura, Y. Yuriko, et al. Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand, Letters in Applied Microbiology, vol. 43, pp.237-242, (2006).

DOI: 10.1111/j.1472-765x.2006.01966.x

[3] V. Deepak, K. Kalishwaralal, S. Ramkumarpandian, et al. Optimization of media composition for Nattokinase production by Bacillus subtilis using response surface methodology, Bioresource Technology, vol. 99, 8170-8174, (2008).

DOI: 10.1016/j.biortech.2008.03.018

[4] S. Dakwa, E. Sakyi-Dawson, C. Diako, et al., Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa), International Journal of Food Microbiology, vol. 104, pp.69-82, (2005).

DOI: 10.1016/j.ijfoodmicro.2005.02.006

[5] Y. -S. Song, J. Frias, C. Martinez-Villaluenga, et al., Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products, Food Chemistry, vol. 108, pp.571-581, (2008).

DOI: 10.1016/j.foodchem.2007.11.013

[6] P. K. Sarkar and J. P. Tamang, Changes in the microbial profile and proximate composition during natural and controlled fermentations of soybeans to produce kinema, Food Chemistry, vol. 12, pp.317-325, (1995).

DOI: 10.1016/s0740-0020(95)80112-x

[7] J. Feng, X. Liu, Z. R. Xu, et al., Effect of Fermented Soybean Meal on Intestinal Morphology and Digestive Enzyme Activities in Weaned Piglets, Dig Dis Sci., vol. 52, pp.1845-1850, (2007).

DOI: 10.1007/s10620-006-9705-0

[8] P. K. Sarkar, L. J. Jones, G. S. Somerset, et al., Amino acid profiles of kinema, a soybean-fermented food, Food Chemistry, vol. 59, 69-75, (1997).

DOI: 10.1016/s0308-8146(96)00118-5

[9] E. G. De Mejia, M. Vasconez, B. O. De Lumen, et al., Lunasin concentration in different soybean genotypes, commercial soy protein, and isoflavone products, Journal of Agricultural and Food Chemistry, vol. 52, pp.5882-5887, (2004).

DOI: 10.1021/jf0496752

[10] U. K. Laemmli, Cleavage of structural proteins during the assembly of the head of bacteriophage, Nature, vol. 227, pp.680-685, (1970).

DOI: 10.1038/227680a0

[11] J. L. Kiers, J. C. Meijer, M. J. R. Nout, et al., Effect of fermented soya beans on diarrhea and feed efficiency in weaned piglets, Journal of Apply Microbiology, vol. 95, no. 3, pp.545-555, (2003).

DOI: 10.1046/j.1365-2672.2003.02011.x

[12] D. H. Baker, Ideal amino acid profiles for swine and poultry and their application in feed formulation, Biokyowa Technical Review No. 9. Biokyowa Press, St. Louis, MO, pp.1-24, (1997).

[13] D. H. Baker and Y. Han, Ideal amino acid profile for chicks during the first three weeks posthatchine, Poultry Science, vol. 73, pp.1441-1447, (1994).

DOI: 10.3382/ps.0731441

[14] S. N. Carew, J. M. Olomu and S. A. Offiong, Amino acid supplementation of groundnut meal protein in broiler diets, J. Trop. Agric, vol. 65, pp.329-332, (1988).

[15] S. Parvez, K. A. Malik, S. Ah. Kang, et al., Probiotics and their fermented food products are beneficial for health, Journal of Applied Microbiology, vol. 100, pp.1171-1185, (2006).

DOI: 10.1111/j.1365-2672.2006.02963.x

[16] M. Ito, T. Kato and T. Matsuda, Rice allergenic proteins, 14–16 kDa albumin and a-globulin, remain insoluble in rice grains recovered from rice miso (rice containing fermented soybean paste), Bioscience Biotechnology and Biochemistry, vol. 69, pp.1137-1144, (2005).

DOI: 10.1271/bbb.69.1137

[17] T. Ogawa, M. Samoto and K. Takahashi, Soybean allergens and hypoallergenic soybean products, Journal of Nutritional Science and Vitaminology, vol. 46, pp.271-279, (2000).

DOI: 10.3177/jnsv.46.271

[18] R. Yamanihi, T. Huang, H. Tsuji, et al., Reduction of the soybean allergenicity by the fermentation with Bacillus natto, Food Science and Technology International, vol. 1, pp.14-17, (1995).

DOI: 10.3136/fsti9596t9798.1.14