Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus

Purpose Okara is a solid waste of soybean-processed foods; it is normally used as a low-priced product, such as fertiliser and feed. An alternative method for the convertion of okara to valorized products is required. Methods This research employed Rhizopus azygosporus with fast-growing property to...

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Bibliographic Details
Published in:Waste and biomass valorization 2022, Vol.13 (5), p.2531-2538
Main Authors: Hu, Chun-Yi, Chiu, Mei-Chen, Christianty, Rhytia Ayu, Chen, Yo-Chia
Format: Article
Language:English
Subjects:
Angiotensin
Antioxidants
Biological activity
Captopril
Composition effects
Cortisol
Dextrose
Engineering
Environment
Environmental Engineering/Biotechnology
Fermentation
Fertilizers
Food processing
Free radicals
Fungi
Genistein
Growth rate
Industrial Pollution Prevention
Okara
Original Paper
Peptidyl-dipeptidase A
Polysaccharides
Potatoes
Processed foods
Renewable and Green Energy
Rhizopus
Scavenging
Solid state fermentation
Solid wastes
Soybeans
Stress functions
Sustainable consumption
Sustainable use
Synergistic effect
Waste Management/Waste Technology
Zebrafish
γ-Aminobutyric acid
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Summary:Purpose Okara is a solid waste of soybean-processed foods; it is normally used as a low-priced product, such as fertiliser and feed. An alternative method for the convertion of okara to valorized products is required. Methods This research employed Rhizopus azygosporus with fast-growing property to ferment bean dregs using solid-state fermentation technology and examined the functional composition and the physiologically effective bioactivities for comparison with unfermented okara. Results Rhizopus oligosporus BCRC 33956 and R . azygosporus BCRC31158 were cultivated on potato dextrose agar plates for 72 h after which they were used for comparison, and R . azygosporus exhibited approximately 1.3 times of growth rate than R . oligosporus . The contents of γ-aminobutyric acid (GABA) and crude polysaccharide in two days ferment accumulated to 696 mg/kg and 40.6%, respectively. During fermentation by R . azygosporus for 2 days, 74.6% genistin, a type of isoflavone glucoside, was depleted and 106.7 mg/L genistein was detected in the extracts. The results also showed that the proliferation of R . azygosporus enhanced several bioactivities in the okara fermentation. The relative angiotensin-converting enzyme inhibitory effects in the extracts of unfermented and fermented okara were 74.9% and 132.3%, respectively, compared with those of 10 mM captopril. The antioxidant capacity, including free radical scavenging activity and reducing power, was also significantly increased in okara accompany the growth of R . azygosporus. An animal study showed that GABA and functional characteristics and contents enriched by R . azygosporus in the okara fermentation were likely to have an obvious synergistic effect on the reduction of cortisol concentration in stimulated zebrafish, revealing the anti-stress function of fermented okara. Our work provides the process for development as a functional product, especially in anti-stress, which will further increase the value of okara and reduce waste, enabling sustainable consumption and production patterns. Graphical Abstract
ISSN:1877-2641
1877-265X
DOI:10.1007/s12649-021-01672-y