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Probiotic Fermentation of Defatted Cottonseed Meal for Sustainable Foods and Non-Food Applications

文献类型： 外文期刊

作者： Yan, Zhanqiang 1 ; Li, Tian 1 ; Zou, Gen 3 ; Zhang, Xiaoling 1 ; Qu, Lingbo 1 ; Wei, Yongjun 1 ;

作者机构： 1.Zhengzhou Univ, Huanghe Sci & Technol Univ, Sch Med, Sch Chem Engn,Sch Pharmaceut Sci, Zhengzhou 450001, Peoples R China

2.Zhengzhou Univ, State Key Lab Cotton Biobreeding & Integrated Util, Lab Synthet Biol, Zhengzhou Res Base, Zhengzhou 450001, Peoples R China

3.Shanghai Acad Agr Sci, Minist Agr, Southern Key Lab Edible Fungus Resource Utilizat, Natl Engn Res Ctr Edible Fungi,Inst Edible Fungi, Shanghai 201403, Peoples R China

4.Zhengzhou Univ, Food Lab Zhongyuan, Zhengzhou 450001, Peoples R China

5.Muyuan Lab, Ctr Lipid Biosynthet Engn, 110 Shangding Rd, Zhengzhou 450016, Peoples R China

关键词： cottonseeds; plant protein; gossypol removal; probiotic fermentation; solid-state fermentation

期刊名称：MICROORGANISMS （ 影响因子：4.2； 五年影响因子：4.6 ）

ISSN：

年卷期： 2025 年 13 卷 5 期

页码：

收录情况： SCI

摘要： Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds significant potential as a sustainable protein resource. This review outlines the chemical composition, structural features, and unique properties of cottonseed, with a focus on its inherent antinutritional factors, such as gossypol. Strategies for enhancing the utilization of DCSM as a protein source are systematically evaluated, including physical, chemical, and biological methods used to eliminate or reduce antinutritional components. Among these, microbial fermentation, particularly solid-state fermentation, is highlighted as a promising, eco-friendly approach for detoxification and nutritional improvement. This review further discusses critical factors influencing the removal of anti-nutritional compounds, such as pretreatment methods, fermentation parameters, and microbial strains. The efficacy of probiotic strains (e.g., Bacillus and yeasts) in enhancing the protein digestibility, amino acid profiles, and functional properties of DCSM is discussed. Additionally, recent advances in the application of fermented cottonseed protein in foods (e.g., animal feed, functional peptides, and food additives) and non-food sectors (e.g., biofuels and bioplastic) are explored. The integration of probiotic-driven fermentation processes is proposed as a strategy to exploit the full nutritional and economic potential of DCSM, paving the way for its broader and sustainable use in foods and non-food applications.

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