CHEMICAL COMPOSITION OF BIOLOGICAL PREPARATIONS OBTAINED BY BIOCONVERSION OF PEA AND CHICKPEA SERUM
UDC 664.2.032.663.05
Abstract
In this work, we studied the chemical composition of preparations obtained by bioconversion of carotenoid yeast Rhodotorula mucilaginosa of pea and chickpea whey, a secondary product of flour processing into food protein concentrate. In the process of growth, yeast assimilate carbohydrate, nitrogenous components and provided the chemical composition of biological products, allowing them to be attributed to the highest group of fodder yeast. The chemical composition of dry biomass from whey: total protein (Nx6.25) – 58.90–61.29%, fat – 1.20–2.31%, ash elements – 3.53–4.53%, soluble and insoluble fibers – 9.33–10.35% and 22.52–26.04%, respectively. The biological effectiveness of lipids based on the study of the fatty acid composition of lipids: the ratio of saturated:monoenoic:polyenoic fatty acids is characterized by the predominance of unsaturated acids – 17 : 62 : 18 in the pea preparation and 18 : 33 : 45 in the chickpea preparation. The pea preparation contains 2.4 times more ω-6 of linoleic acid, the chickpea preparation contains 2.5 times more oleic acid. The biological effectiveness of lipids was also confirmed by chromatographic analysis of the composition of carotenoid components, which is represented by phytoin, torulene, β-carotene, torularodine and phytoin. There is no phytoin in the chickpea biological product, but β-carotene is present in a larger amount (2.8 times). The biological value of biological products with a yield of 0.50–0.54 g/100 cm3 is confirmed by the amount of essential amino acids and their rate (114–278% for pea and 120–242% for chickpea biological products). For both drugs, there is no toxicity in experiments with the ciliate Tetrahymena pyriformis, in the presence of which its active growth is observed. With a pea preparation, the growth factor is 29.1% higher than with distilled water, with a chickpea preparation it is 18.6% higher. In the body of animals, a biologically complete protein with essential amino acids, lipids and carotenoids in the composition of pea and chickpea preparations will actively participate in the metabolism not only as energy materials, but also as biologically active components in the synthesis of hormones, vitamins and other vital compounds.
Downloads
Metrics
References
Pikaar I., Matassa S., Bodirsky B.L., Weindl I., Humpenoder F., Rabaey K., Boon N., Bruschi M., Yuan Z., van Zan-ten H., Herrero M, Verstraete W., Popp A. Environmental Science & Technology, 2018, vol. 52, no. 13, pp. 7351–7359. DOI: 10.1021/acs.est.8b00216.
Ciani M., Lippolis A., Fava F., Rodolfi L., Niccolai A., Tredici M.R. Foods, 2021, vol. 10, no. 5, p. 971. DOI: 10.3390/foods10050971.
Nyyssölä A., Suhonen A., Ritala A., Oksman-Caldentey K.M. Curr. Opin. Biotechnol., 2022, vol. 75, 102686. DOI: 10.1016/j.copbio.2022.102686.
Humpenöder F., Bodirsky B.L., Weindl I., Lotze-Campen H., Linder T., Popp A. Nature, 2022, vol. 605, pp. 90–96. DOI: 10.1038/s41586-022-04629-w.
Vethathirri R.S., Santillana E., Wuertz S. Bioresource Technology, 2021, vol. 341, 25723. DOI: 10.1016/j.biortech.2021.125723.
Javourez U., O'Donohue M., Hamelin L. Biotechnology Advances, 2021, vol. 53, 107857. DOI: 10.1016/j.biotechadv.2021.107857.
Zott T., Solieri L., Iacumin L., Picozzi C., Gullo M. Applied Microbiology and Biotechnology, 2020, vol. 104, pp. 2749–2764. DOI: 10.1007/s00253-020-10408-2.
Barba F.J. Foods, 2021, vol. 10, no. 3, p. 564. DOI: 10.3390/foods10030564.
Schultz N., Chang L., Hauck A., Reuss M., Syldatk C. Applied Microbiology and Biotechnology, 2006, vol. 69, no. 5, pp. 515–520. DOI: 10.1007/s00253-005-0012-z.
Yadav J.S.S., Yan S., Pilli S., Kumar L., Tyagi R.D., Surampalli R.Y. Biotechnology Advances, 2015, vol. 33, no. 6, pp. 756–774. DOI: 10.1016/j.biotechadv.2015.07.002.
Jin B., van Leeuwen J., Yu Q., Patel B. Journal of Chemical Technology & Biotechnology, 1999, vol. 74, no. 2, pp. 106–110. DOI: 10.1002/(SICI)1097-4660(199902)74:2<106.
Phang S.M., Miah M.S., Yeoh B.G., Hashim M.A. Journal of Applied Physiology, 2000, vol. 12, pp. 395–400. DOI: 10.1023/A:1008157731731.
Awg-Adeni D.S., Abd-Aziz S., Bujang K., Hassan M.A. African Journal of Biotechnology, 2010, vol. 9, no. 14, pp. 2016–2021. DOI: 10.5897/AJB10.009.
Türker M., Mert Selimoğlu S., Taşpınar-Demir H. Clean Energy and Resource Recovery: Wastewater Treatment Plants as Biorefineries, 2022, pp. 201–243. DOI: 10.1016/B978-0-323-90178-9.00017-2.
Slaný O., Klempová T., Marcinčák S., Čertík M. Annals of Microbiology, 2020, vol. 70, article 5. DOI: 10.1186/s13213-020-01545-0.
Kulikov D.S., Kolpakova V.V., Ulanova R.V., Chumikina L.V., Bessonov V.V. Biotekhnologiya, 2020, vol. 36, no. 4, pp. 49–58. DOI: 10.21519/0234-2758-2020-36-4-49-58. (in Russ.).
Kochetkova A.A., Traubenberg S.Ye., Nechayev A.P. i dr. Pishchevaya khimiya: laboratornyy praktikum Posobiye dlya vuzov. [Food chemistry: laboratory practice Manual for universities]. St. Petersburg, 2006, 304 p. (in Russ.).
Leser S. Nutrition Bulletin, 2013, vol. 38, no. 4, pp. 421–428. DOI: 10.1111/nbu.12063.
Ashikhmin A., Makhneva Z., Bolshakov M., Moskalenko A. Journal of Photochemistry and Photobiology B: Biology, 2017, vol. 170, pp. 99–107.
Lopes N.A., Remedi R.D., Dos Santos S.C., Burkert C.A.V., de Medeiros Burkert J.F. Food Sciеnce and Biotechnol-ogy, 2017, vol. 26, no. 3, pp. 759–766. DOI: 10.1007/s10068-017-0098-y.
Britton G., Liaaen-Jensen S., Pfander H. UV/visible spectroscopy. In Carotenoids – Spectroscopy. Birkhäuser Verlag: Basel, 1995, vol. 1b, pр. 47–62.
Cheremnykh Ye.G., Kuleshin A.V., Kuleshina O.N. Vestnik Rossiyskogo universiteta druzhby narodov. Seriya: Ekologiya i bezopasnost' zhiznedeyatel'nosti, 2011, no. 3, pp. 5–12. (in Russ.).
Sarwar G., Peace R.W. Journal of Nutrition. 1986, vol. 116, no. 7, pр. 1172–1184. DOI: 10.1093/jn/116.7.1172.
Golubeva L.V., Kirillova L.G., Korniyenko T.S., Zhulanova T.S. Khraneniye i pererabotka sel'khozsyr'ya, 2008, no. 7, pp. 71−72. (in Russ.).
Vishnyakova M.A., Burlyayeva M.O., Bulyntsev S.V., Seferova I.V., Plekhanova Ye.S., Nuzhdin S.V. Sel'skokho-zyaystvennaya biologiya, 2017, vol. 52, no. 7, pp. 976−985. DOI: 10.15389/agrobiology.2017.5.976rus. (in Russ.).
Zhao Y., Du S.-k., Wang H., Cai M. Food Chemistry, 2014, vol. 152, pp. 462–466. DOI: 10.1016/j.foodchem.2013.12.006.
Singh B., Singh J.P., Kaur A., Singh N. Food Research International, 2017, vol. 101, pр. 1–16.
Roleira F.M., Tavares-da-Silva E.J., Varela C.L., Costa S.C., Silva T., Garrido J., Borges F. Food Chemistry, 2015, vol. 183, pp. 235−258. DOI: 10.1016/j.foodchem.2015.03.039.
Latha B.V., Jeevaratnam K., Murali H.S., Manja K.S. Indian Journal of Biotechnology, 2005, vol. 4, pp. 353–357.
Kot A.M., Błażejak S., Kurcz A., Gientka I., Kieliszek M. Applied Microbiology and Biotechnology, 2016, vol. 100, no. 14, pp. 6103–6117. DOI: 10.1007/s00253-016-7611-8.
Goodwin T.W. The Biochemistry of the Carotenoids, 1980, pp. 33–76. DOI: 10.1007/978-94-009-5860-9_2.
Copyright (c) 2023 chemistry of plant raw material
This work is licensed under a Creative Commons Attribution 4.0 International License.
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors, which are published in this journal, agree to the following conditions:
1. Authors retain the copyright to the work and transfer to the journal the right of the first publication along with the work, at the same time licensing it under the terms of the Creative Commons Attribution License, which allows others to distribute this work with the obligatory indication of the authorship of this work and a link to the original publication in this journal .
2. The authors retain the right to enter into separate, additional contractual agreements for the non-exclusive distribution of the version of the work published by this journal (for example, to place it in the university depository or to publish it in a book), with reference to the original publication in this journal.
3. Authors are allowed to post their work on the Internet (for example, in a university repository or on their personal website) before and during the review process of this journal, as this may lead to a productive discussion, as well as more links to this published work.
