افزایش فعالیت آنتی‌اکسیدانی و محتوای ترکیبات زیست‌فعال در آب‌پنیر سویا تخمیر شده با Lactiplantibacillus plantarum و Weissella confusa

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• شادی آتشگاهی
• علی مویدی
• علیرضا صادقی ماهونک
• هدی شهیری طبرستانی
• علیرضا صادقی

گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

https://doi.org/10.22067/ifstrj.2024.87477.1325

چکیده

آب ­پنیر سویا محصول جانبی فرآیند تولید پنیر توفو و ایزوله پروتئین سویا است که دارای مقدار قابل توجهی ترکیبات مغذی مانند پروتئین، آمینواسید، اولیگوساکارید و ایزوفلاون می­ باشد. در این پژوهش، تخمیر آب ­پنیر سویا با استفاده از باکتری ­های اسید لاکتیک با هدف افزایش محتوای ترکیبات فنلی و گاما-آمینو بوتیریک اسید و فعالیت آنتی‌اکسیدانی محصول تخمیر شده صورت گرفت. برای این منظور، ابتدا 8 سویه لاکتیکی مختلف غربال‌گری شدند و در مرحله بعد فعالیت مؤثرترین سویه­ ها و شمارش سلولی آن­ها در طول تخمیر بررسی شد. نتایج نشان داد تمامی جدایه‌ها قادر به رشد در آب‌پنیر سویا بودند و افزایش زمان گرمخانه­ گذاری باعث کاهش معنی‌دار pH تمام نمونه‌ها از 5/75 به 4/5 شد. از بین 8 جدایه LAB، Lactiplantibacillus plantarum MCM4 و Weissella confusa MDM8 فعالیت بالاتری از نظر تولید اسید، افزایش محتوای TPC و فعالیت پروتئولیتیک نشان دادند. نمونه تخمیر شده توسط L. plantarum MCM4 بیشترین محتوای آمینو اسیدهای آزاد (1/73 میلی­ گرم در میلی­لیتر) و نمونه تخمیر نشده با 0/9 میلی­ گرم در میلی ­لیتر کمترین مقدار را داشت. علاوه بر این، بیشترین میزان آمینو اسید آزاد پس از تخمیر 36 و 24 ساعت در نمونه تخمیر شده با L. plantarum MCM4 مشاهده شد. غلظت گابا از 6/15 میلی-گرم در 100 میلی­لیتر (تخمیر نشده) تا 24/175 میلی­ گرم در 100 میلی-لیتر (SW تخمیر شده با L. plantarum MCM4) متغیر بود. همچنین همبستگی مثبتی بین شمارش سلولی و شدت پروتئولیز مشاهده شد. به‌طور کلی L. plantarum  و W. confusa به خوبی در آب­ پنیر سویا رشد کردند و منجر به افزایش ترکیبات بالقوه زیست­ فعال در محصول نهایی شدند. بنابراین، تخمیر با L. plantarum MCM4  و MDM8 W. confusa م ی­تواند به‌عنوان روشی برای ایجاد ارزش افزوده در آب­ پنیر سویا در نظر گرفته شود.

کلیدواژه‌ها

• باکتری‌های لاکتیک اسید
• تخمیر
• زیست پالایش
• گاما-آمینوبوتیریک اسید

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Enhancement of Antioxidant Activity and Bioactive Compounds in Soy Whey Fermented with Lactiplantibacillus plantarum and Weissella confusa

نویسندگان [English]

• Shadi Atashgahi
• Ali Moayedi
• Alireza Sadeghi Mahoonak
• Hoda Shahiri Tabarestani
• Alireza Sadeghi

Department of Food Science and Technology, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

چکیده [English]

Soy whey (SW) is a byproduct from tofu and soy protein isolate (SPI) production that contains various nutrients such as protein, amino acids, minerals, carbohydrates, isoflavones. In this study, SW was fermented with lactic acid bacteria (LAB) with the aim to enhance total phenolic contents (TPC), Gamma amino butyric acid (GABA) and antioxidant activity. Eight different LAB strains were selected and the activity and cell counts of the most potent strains were investigated during fermentation. The results showed that all the isolates were able to grow in SW and the increase in incubation time led to significantly (p<0.05) decrease the pH of all samples from 5.75 to 4.5. Among eight LAB isolates, Lactiplantibacillus plantarum MCM4 and Weissella confusa MDM8 showed higher activity in terms of acid production, increase in TPC content and proteolytic activity. The sample fermented by L. plantarum MCM4 had the highest content of free amino acids (1.73 mg/ml) and the unfermented sample with 0.9 mg/ml had the lowest content. GABA concentration varied from 6.15 mg/mL (unfermented) to 24.175 mg/100 mL (SW fermented with L. plantarum MCM4). In this research, it was found that fermentation increased the antioxidant capacity of SW in such a way that the highest amount was observed in sample fermented with Lactiplantibacillus plantarum MCM4. A positive correlation (R²= +0.72) was found between viable cell counts and proteolysis. It can be concluded that, fermentation with L. plantarum MCM4 and W. confusa MDM8 can be applied as an approach to valorize SW.

کلیدواژه‌ها [English]

• Biorefinery
• Fermentation
• Gamma aminobutyric acid
• Lactic acid bacteria

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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