Effects of fermentation on protein profile of coffee by-products and its relationship with internal protein structure measured by vibrational spectroscopy
1
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Objective: To our knowledge, there are few studies on the correlation between internal structure of fermented products and nutrient delivery from by-products from coffee processing in the ruminant system. The objective of this project was to use advanced midinfrared vibrational spectroscopic technique (ATR-FT/IR) to reveal interactive correlation between protein internal structure and ruminant-relevant protein and energy metabolic profiles of by-products from coffee processing affected by added-microorganism fermentation duration. Methods: The by-products from coffee processing were fermented using commercial fermentation product, called Saus Burger Pakan, consisting of various microorganisms: cellulolytic, lactic acid, amylolytic, proteolytic, and xylanolytic microbes, for 0, 7, 14, 21, and 28 days. Protein chemical profiles, Cornell Net Carbohydrate and Protein System crude protein and CHO subfractions, and ruminal degradation and intestinal digestion of protein were evaluated. The attenuated total reflectance-Ft/IR (ATR-FTIR) spectroscopy was used to study protein structural features of spectra that were affected by added microorganism fermentation duration. The molecular spectral analyses were carried using OMNIC software. Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included: Amide I area (AIA), Amide II (AIIA) area, Amide I heigh (AIH), Amide II height (AIIH), α-helix height (αH), β-sheet height (βH), AIA to AIIA ratio, AIH to AIIH ratio, and αH to βH ratio. The relationship between protein structure spectral profiles of by-products from coffee processing and protein related metabolic features in ruminant were also investigated. Results: Fermentation decreased rumen degradable protein and increased rumen undegradable protein of by-products from coffee processing (p<0.05), indicating more protein entering from rumen to the small intestine for animal use. The fermentation duration significantly impacted (p<0.05) protein structure spectral features. Fermentation tended to increase (p<0.10) AIA and AIH as well as β-sheet height which all are significantly related to the protein level. Conclusion: Protein structure spectral profiles of by-product form coffee processing could be utilized as potential evaluators to estimate protein related chemical profile and protein metabolic characteristics in ruminant system.
Abstract
Objective: To our knowledge, there are few studies on the correlation between internal structure of fermented products and nutrient delivery from by-products from coffee processing in the ruminant system. The objective of this project was to use advanced midinfrared vibrational spectroscopic technique (ATR-FT/IR) to reveal interactive correlation between protein internal structure and ruminant-relevant protein and energy metabolic profiles of by-products from coffee processing affected by added-microorganism fermentation duration. Methods: The by-products from coffee processing were fermented using commercial fermentation product, called Saus Burger Pakan, consisting of various microorganisms: cellulolytic, lactic acid, amylolytic, proteolytic, and xylanolytic microbes, for 0, 7, 14, 21, and 28 days. Protein chemical profiles, Cornell Net Carbohydrate and Protein System crude protein and CHO subfractions, and ruminal degradation and intestinal digestion of protein were evaluated. The attenuated total reflectance-Ft/IR (ATR-FTIR) spectroscopy was used to study protein structural features of spectra that were affected by added microorganism fermentation duration. The molecular spectral analyses were carried using OMNIC software. Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included: Amide I area (AIA), Amide II (AIIA) area, Amide I heigh (AIH), Amide II height (AIIH), α-helix height (αH), β-sheet height (βH), AIA to AIIA ratio, AIH to AIIH ratio, and αH to βH ratio. The relationship between protein structure spectral profiles of by-products from coffee processing and protein related metabolic features in ruminant were also investigated. Results: Fermentation decreased rumen degradable protein and increased rumen undegradable protein of by-products from coffee processing (p<0.05), indicating more protein entering from rumen to the small intestine for animal use. The fermentation duration significantly impacted (p<0.05) protein structure spectral features. Fermentation tended to increase (p<0.10) AIA and AIH as well as β-sheet height which all are significantly related to the protein level. Conclusion: Protein structure spectral profiles of by-product form coffee processing could be utilized as potential evaluators to estimate protein related chemical profile and protein metabolic characteristics in ruminant system.
참고문헌 (26)
- Esquivel P, "Functional properties of coffee and coffee by-products", Food Res Int, 46, pp.488~495 (2012)[DOI]
- Prata ERBA, "Fresh coffee husks as potential sources of anthocyanins", Food Sci Technol, 40, pp.1555~1560 (2007)[DOI]
- "Coffee pulp: composition, technology, and utilization" (1979)[URL]
- Murthy PS, "Production of α-amylase under solid-state fermentation utilizing coffee waste", J Chem Technol Biotechnol, 84, pp.1246~1249 (2009)[DOI]
- Vazquez-Sanchez K, "In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee(Coffee arabica L. )grounds", Food Chem, 261, pp.253~259 (2018)[DOI]
- Benitez V, "Coffee parchment as a new dietary fiber ingredient : functional and physiological characterization", Food Res Int, 122, pp.105~113 (2019)[DOI]
- Bertolino M, "Coffee silverskin as nutraceutical ingredient in yogurt : its effect on functional properties and its bioaccessibility", J Sci Food Agric, 99, pp.4267~4275 (2019)[DOI]
- Iriondo-DeHond A, "Validation of coffee by-products as novel food ingredients", Innov Food Sci Emerg Technol, 51, pp.194~204 (2019)[DOI]
- Murthy PS, "Sustainable management of coffee industry by-products and value addition-a review", Resour Conserv Recycl, 66, pp.45~58 (2012)[DOI]
- Orozco AL, "Biotechnological enhancement of coffee pulp residues by solid-state fermentation with Streptomyces. Py–GC", MS analysis, 2008, pp.81, 247~252
- Bonilla-Hermosa VA, "Utilization of coffee by-products obtained from semi-washed process for production of value-added compounds", Bioresour Technol, 166, pp.142~150 (2014)[DOI]
- Khan NA, "Molecular structures and metabolic characteristics of protein in brown and yellow flaxseed with altered nutrient traits", J Agric Food Chem, 62, pp.6556~6564 (2014)[DOI]
- Sun B, "Determine effect of pressure heating on carbohydrate related molecular structures in association with carbohydrate metabolic profiles of coolclimate chickpeas using Globar spectroscopy", Spectrochim Acta A Mol Biomol Spectrosc, 201, pp.8~18 (2018)[DOI]
- AOAC, "Official methods of analysis" (1990), Association of Official Analytical Chemist
- Roe MB, "Techniques for measuring protein-fractions in feedstuffs", Proceedings of Cornell Nutrition Conference for Feed Manufacturers, pp.81~88 (1990)
- Licitra G, "Standardization of procedures for nitrogen fractionation of ruminant feeds", Anim Feed Sci Technol, 57, pp.347~358 (1996)[DOI]
- M.E. Van Amburgh, "The Cornell Net Carbohydrate and Protein System: Updates to the model and evaluation of version 6.5", Journal of Dairy Science, 98(9), pp.6361~6380 (2015), American Dairy Science Association[DOI]
- Xin H, "Detect changes in protein structure of carinata meal during rumen fermentation in relation to basic chemical profile and comparison with canola meal using ATR-FT", IR molecular spectroscopy with chemometrics, 2013, pp.112, 318~325
- Yu P, "Protein molecular structures, protein subfractions, and protein availability affected by heat processing : a review", Am J Biochem Biotechnol, 3, pp.66~86 (2007)[DOI]
- Castilho LR, "Production of polyhydroxyalkanoates(PHAs)from waste materials and by-products by submerged and solid-state fermentation", Bioresour Technol, 100, pp.5996~6009 (2009)[DOI]
- Silva D, "Pectinase production by penicillium viridicatum rfc3 by solid state fermentation using agricultural wastes and agro-industrial by-products", Braz J Microb, 33, pp.318~324 (2002)[DOI]
- Sangeetha PT, "Production of fructosyl transferase by Aspergillus oryzae CFR 202 in solidstate fermentation using agricultural by-products", Appl Microbiol Biotechnol, 65, pp.530~537 (2004)[DOI]
- Zouari R, "Optimization of bacillus subtilis SPB1 biosurfactant production under solid-state fermentation using by-products of a traditional olive mill factory", Achiev Life Sci, 8, pp.162~169 (2014)[DOI]
- Van Amburgh ME, "Updating the CNCPS feed library with new feed amino acid profiles and efficiencies of use: evaluation of model predictions, Version 6.5", 75th Cornell Nutrition Conference For Feed Manufacturers (2013)
- Yu GQ, "Molecular basis of processing-induced changes in protein structure in relation to intestinal digestion in yellow and green type pea(Pisum sativum L. ) : A molecular spectroscopic analysis", Spectrochim Acta A Mol Biomol Spectrosc, 151, pp.980~988 (2015)[DOI]
- Khan NA, "Effect of heating method on alteration of protein molecular structure in flaxseed : relationship with changes in protein subfraction profile and digestion in dairy cows", J Agric Food Chem, 63, pp.1057~1066 (2015)[DOI]