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- Title
Integrating in silico analysis and submerged fermentation to liberate antioxidant peptides from soy sauce cake with halophilic Virgibacillus sp. CD6.
- Authors
Hew, Mei Qing; Lim, Chea; Gooi, Han Hann; Lim, Ivan Kai Jie; An, Hongxuan; Chong, Chun Shiong; Lam, Ming Quan; Ee, Kah Yaw
- Abstract
Soy sauce cake (SSC) is a by-product of soy sauce production. SSC often goes underutilized due to its high salt content. To address this, halophilic bacterium was employed for SSC fermentation, aiming to release bioactive peptides in addition to the waste management advantages. Using a bioinformatics approach, in silico proteolysis of soy glycinin which was simulated with six selected proteases mined from the genomes of Virgibacillus spp. yielded 29 non-toxic antioxidant peptides, mainly two to three amino acids in size (250–360 Da). Approximately 59% of these peptides had acidic isoelectric points, negative net charges, and moderate Boman index values. Peptides HL, LW, and TY were predicted as non-allergens with positive human intestinal absorption. Furthermore, submerged fermentation of SSC by Virgibacillus sp. strain CD6 under optimal conditions (2.5% inoculum, 72-h fermentation) produced a hydrolysate with the highest peptide content (2.4 mg/g). This hydrolysate demonstrated potential ferric reducing antioxidant power (FRAP) (57%) and 1,1-diphenyl-2-picryl hydrazine (DPPH) radical scavenging activity (31%). This study pioneers the use of in silico methods and submerged fermentation with halophilic bacterium to enhance the value of high-salt SSC by releasing antioxidant peptides. It addresses waste disposal challenges and reveals new opportunities for SSC in food product development.
- Subjects
DIETARY bioactive peptides; HALOBACTERIUM; SOY sauce; WASTE management; PEPTIDES
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 9, p7418
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-024-02737-x