Cleavage of macromolecule (protein/polysaccharide)-phenolic bond in soybean cell wall through Lactobacillus casei and Lactobacillus helviticus mixed culture solid-state fermentation for chlorogenic acid extraction
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
Food Bioscience
Abstract
Out of the available dietary sources use for chlorogenic acid extraction, soybean is new and cheap that could
offer cost-effective chlorogenic acid production under solid-state fermentation (SSF). Consequently, the study
aimed at investigating the cleavage of protein/carbohydrate-phenolic bond in heilong48 soybean (HS) variety
via solid-state fermentation by Lactobacillus casei and Lactobacillus helviticus mixed culture for chlorogenic acid
extraction with high yield and increased biological activity. A simplistic two-pot bioproduct optimization
approach was used; first, screening (Plackett-Burman design) of SSF conditions and second, optimizing (Box Behnken design) the significant SSF conditions obtained from the former design. The liquid-solid (liquid:solid)
ratio of 32:68 (0.47), incubation time of 48 h, pH of 5, and temperature of 50 ◦C were the best-optimized SSF
conditions obtained from the chronological combinatory screening and optimization methods. These conditions
gave a satisfactory SSF model, and correspondingly acceptable chlorogenic acid yield (9.20 ± 0.17 mg/g),
fermentation efficiency (37.26 ± 0.73%), and 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activity
(DPPH) (65.21 ± 2.05 μmol AA eq/g dry sample) results. The L. casei and L. helviticus mixed culture fermented
heilong48 soybean (MCFHS) sample (under optimized SSF conditions) had high (p < 0.05) chlorogenic acid yield
and 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activity than the raw heilong48 soybean flour (RHSF)
sample. The effectiveness of the optimized solid-state fermentation conditions on the structural modifications of
heilong48 soybean sample was confirmed by scanning electron microscopy, atomic force microscopy, and
Fourier transform infrared results.
Description
Research Article
Keywords
Chlorogenic acid, Solid-state fermentation, Lactobacillus casei, Lactobacillus helviticus