Ultrasound-assisted fermentation and microencapsulation of corn gluten meal-rice bran mixture enhance nutritional quality, bioactive stability, and gut delivery
Corn gluten meal and rice bran mixture (CRM) are major agricultural by-products of food processing. The nutritional quality of fermented CRM (FCRM) was enhanced through ultrasound-assisted fermentation with Aspergillus oryzae AOX and Lactobacillus helveticus LHS. Additionally, polydopamine/chitosan-...
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Elsevier
2025-09-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725002883 |
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| author | Shuai Zhang Shun Cui Qining Li Xin Zheng Jingsheng Liu |
| author_facet | Shuai Zhang Shun Cui Qining Li Xin Zheng Jingsheng Liu |
| author_sort | Shuai Zhang |
| collection | DOAJ |
| description | Corn gluten meal and rice bran mixture (CRM) are major agricultural by-products of food processing. The nutritional quality of fermented CRM (FCRM) was enhanced through ultrasound-assisted fermentation with Aspergillus oryzae AOX and Lactobacillus helveticus LHS. Additionally, polydopamine/chitosan-gum Arabic/FCRM (P-C-FCRM) microcapsules were fabricated under ultrasonic conditions to enhance the stability of bioactive compounds. After ultrasound-assisted fermentation, high-molecular-weight proteins, zein, and fibers in FCRM were significantly degraded, resulting in 3.32–, 1.42-, and 11.87-fold increases in peptides, total free amino acids, and reducing sugars, respectively, while levels of bioactive compounds-including phenolics, flavonoids, and carotenoids-were also markedly elevated. P-C-FCRM achieved 95.47% encapsulation efficiency and exhibited excellent storage stability. In vitro simulated digestion experiments demonstrated that the degradation rate of unencapsulated FCRM was 59.17%, whereas that of P-C-FCRM was 20.31%, enabling the targeted release of P-C-FCRM in the intestine. Furthermore, in vivo experiments were conducted to examine the regulatory effects of P-C-FCRM on the gut microbiota of chicks. In vivo studies demonstrated that P-C-FCRM improved chick growth and gut health by increasing probiotics and short-chain fatty acids. This work introduces a scalable bioprocess integrating ultrasound, microbial fermentation, and microencapsulation, offering a novel strategy for the valorization of agricultural by-products into value-added functional feed products. |
| format | Article |
| id | doaj-art-e4b697b5b0fb4551b7c9cbbf0cbaf7fe |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-e4b697b5b0fb4551b7c9cbbf0cbaf7fe2025-08-26T04:14:10ZengElsevierUltrasonics Sonochemistry1350-41772025-09-0112010750910.1016/j.ultsonch.2025.107509Ultrasound-assisted fermentation and microencapsulation of corn gluten meal-rice bran mixture enhance nutritional quality, bioactive stability, and gut deliveryShuai Zhang0Shun Cui1Qining Li2Xin Zheng3Jingsheng Liu4College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, ChinaCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, ChinaCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, ChinaCollege of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China; Corresponding authors.College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China; Corresponding authors.Corn gluten meal and rice bran mixture (CRM) are major agricultural by-products of food processing. The nutritional quality of fermented CRM (FCRM) was enhanced through ultrasound-assisted fermentation with Aspergillus oryzae AOX and Lactobacillus helveticus LHS. Additionally, polydopamine/chitosan-gum Arabic/FCRM (P-C-FCRM) microcapsules were fabricated under ultrasonic conditions to enhance the stability of bioactive compounds. After ultrasound-assisted fermentation, high-molecular-weight proteins, zein, and fibers in FCRM were significantly degraded, resulting in 3.32–, 1.42-, and 11.87-fold increases in peptides, total free amino acids, and reducing sugars, respectively, while levels of bioactive compounds-including phenolics, flavonoids, and carotenoids-were also markedly elevated. P-C-FCRM achieved 95.47% encapsulation efficiency and exhibited excellent storage stability. In vitro simulated digestion experiments demonstrated that the degradation rate of unencapsulated FCRM was 59.17%, whereas that of P-C-FCRM was 20.31%, enabling the targeted release of P-C-FCRM in the intestine. Furthermore, in vivo experiments were conducted to examine the regulatory effects of P-C-FCRM on the gut microbiota of chicks. In vivo studies demonstrated that P-C-FCRM improved chick growth and gut health by increasing probiotics and short-chain fatty acids. This work introduces a scalable bioprocess integrating ultrasound, microbial fermentation, and microencapsulation, offering a novel strategy for the valorization of agricultural by-products into value-added functional feed products.http://www.sciencedirect.com/science/article/pii/S1350417725002883By-products valorizationUltrasound-enhanced biotransformationEnzymatic hydrolysisNutrient releaseBioavailability |
| spellingShingle | Shuai Zhang Shun Cui Qining Li Xin Zheng Jingsheng Liu Ultrasound-assisted fermentation and microencapsulation of corn gluten meal-rice bran mixture enhance nutritional quality, bioactive stability, and gut delivery Ultrasonics Sonochemistry By-products valorization Ultrasound-enhanced biotransformation Enzymatic hydrolysis Nutrient release Bioavailability |
| title | Ultrasound-assisted fermentation and microencapsulation of corn gluten meal-rice bran mixture enhance nutritional quality, bioactive stability, and gut delivery |
| title_full | Ultrasound-assisted fermentation and microencapsulation of corn gluten meal-rice bran mixture enhance nutritional quality, bioactive stability, and gut delivery |
| title_fullStr | Ultrasound-assisted fermentation and microencapsulation of corn gluten meal-rice bran mixture enhance nutritional quality, bioactive stability, and gut delivery |
| title_full_unstemmed | Ultrasound-assisted fermentation and microencapsulation of corn gluten meal-rice bran mixture enhance nutritional quality, bioactive stability, and gut delivery |
| title_short | Ultrasound-assisted fermentation and microencapsulation of corn gluten meal-rice bran mixture enhance nutritional quality, bioactive stability, and gut delivery |
| title_sort | ultrasound assisted fermentation and microencapsulation of corn gluten meal rice bran mixture enhance nutritional quality bioactive stability and gut delivery |
| topic | By-products valorization Ultrasound-enhanced biotransformation Enzymatic hydrolysis Nutrient release Bioavailability |
| url | http://www.sciencedirect.com/science/article/pii/S1350417725002883 |
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