Optimization of Fermentation Process of Zanthoxylum bungeanum Seeds and Evaluation of Acute Toxicity of Protein Extract in Mice

文献类型： 外文期刊

第一作者： Gu, Xueyan

作者： Gu, Xueyan;Xu, Guowei;Liang, Chunhua;Wang, Lei;Zhang, Kang;Meng, Bingbing;Tang, Xi;Wang, Xiaoya;Egide, Hanyurwumutima;Liu, Jiahui;Chen, Haiyu;Zhang, Mingxi;Zhang, Jingyan;Li, Jianxi;Mektrirat, Raktham;Wang, Xuezhi

作者机构：

关键词： Bacillus subtilis; Lactobacillus plantarum; solid state fermentation; Zanthoxylum bungeanum seeds; security; fermented Zanthoxylum bungeanum seeds protein

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 24 期

页码：

收录情况： SCI

摘要： The seeds of Zanthoxylum bungeanum seeds, a high-quality vegetable protein source, encounter application limitations due to their high molecular weight and anti-nutritional factors. This study focused on optimizing the fermentation process by investigating key parameters such as inoculation amount, inoculation ratio, material-to-liquid ratio, fermentation temperature, and fermentation time. Both single-factor experiments and response surface methodology were used to determine the optimal conditions. The effects of fermentation on particle size, surface morphology (scanning electron microscopy), water holding capacity, oil holding capacity, solubility, and emulsification properties of Zanthoxylum bungeanum seed protein were analyzed. In addition, acute toxicity was investigated at doses of 1.5 g/kg, 3 g/kg, 6 g/kg, and 12 g/kg. The results showed that the optimal fermentation conditions were an inoculum concentration of 10%, a ratio of Bacillus subtilis to Lactobacillus plantarum of 1:1, a material-to-liquid ratio of 0.8:1, a temperature of 35 degrees C, and a fermentation period of 4 days. Under these optimized conditions, the soluble protein content reached 153.1 mg/g. After fermentation, the functional properties of Zanthoxylum bungeanum seed protein improved significantly: the water holding capacity increased by 89%, the oil holding capacity by 68%, while the emulsifying activity and stability indices improved by 6% and 17%, respectively. The macromolecular proteins in the seeds of Zanthoxylum bungeanum were effectively broken down into smaller fragments during fermentation, resulting in a more folded and porous surface structure. In acute toxicity tests, all mice treated with fermented Zanthoxum seed protein survived for more than 7 days after injection, and there were no significant differences in body weight, organ index, and hematological tests between groups, but FZBSP of 1.5 g/kg similar to 12 g/kg caused varying degrees of steatosis and inflammatory damage in the heart and liver. In conclusion, this study confirms that follow-up pilot studies using 1.5 g/kg FZBSP have the potential for further development and utilization.

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