Babini Elena, Taneyo-Saa Danielle Laure, Tassoni Annalisa, Ferri Maura, Kraft Axel, Grän-Heedfeld Jürgen, Bretz Karlheinz, Roda Aldo, Michelini Elisa, Calabretta Maria Maddalena, Guillon Fabien, Tagliazucchi Davide, Martini Serena, Nissen Lorenzo, Gianotti Andrea
Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum - University of Bologna, V.le Fanin 44, 40127 Bologna, Italy.
Department of Biological Geological and Environmental Sciences (BIGeA), Alma Mater Studiorum-University of Bologna, Via Irnerio 42, 40126 Bologna, Italy.
Microorganisms. 2020 Jun 30;8(7):986. doi: 10.3390/microorganisms8070986.
The rice-starch processing industry produces large amounts of a protein-rich byproducts during the conversion of broken rice to powder and crystal starch. Given the poor protein solubility, this material is currently discarded or used as animal feed. To fully exploit rice's nutritional properties and reduce this waste, a biotechnological approach was adopted, inducing fermentation with selected microorganisms capable of converting the substrate into peptide fractions with health-related bioactivity. Lactic acid bacteria were preferred to other microorganisms for their safety, efficient proteolytic system, and adaptability to different environments. Peptide fractions with different molecular weight ranges were recovered from the fermented substrate by means of cross-flow membrane filtration. The fractions displayed in vitro antioxidant, antihypertensive, and anti-tyrosinase activities as well as cell-based anti-inflammatory and anti-aging effects. In the future, the peptide fractions isolated from this rice byproduct could be directly exploited as health-promoting functional foods, dietary supplements, and pharmaceutical preparations. The suggested biotechnological process harnessing microbial bioconversion may represent a potential solution for many different protein-containing substrates currently treated as byproducts (or worse, waste) by the food industry.
在将碎米转化为粉末状和结晶状淀粉的过程中，大米淀粉加工业会产生大量富含蛋白质的副产品。鉴于这种材料的蛋白质溶解性较差，目前它要么被丢弃，要么用作动物饲料。为了充分利用大米的营养特性并减少这种浪费，采用了一种生物技术方法，即利用选定的微生物进行发酵，这些微生物能够将底物转化为具有与健康相关生物活性的肽段。由于乳酸菌具有安全性、高效的蛋白水解系统以及对不同环境的适应性，因此比其他微生物更受青睐。通过错流膜过滤从发酵底物中回收了不同分子量范围的肽段。这些肽段表现出体外抗氧化、降压和抗酪氨酸酶活性以及基于细胞的抗炎和抗衰老作用。未来，从这种大米副产品中分离出的肽段可直接用作促进健康的功能性食品、膳食补充剂和药物制剂。所建议的利用微生物生物转化的生物技术过程可能是食品工业目前视为副产品（或更糟的是，废物）的许多不同含蛋白质底物的潜在解决方案。
