Transforming Okara into a high value byproduct: enzymatic production and molecular characterization of antifungal bioactive peptides
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Data di Pubblicazione:
2022
Citazione:
Transforming Okara into a high value byproduct: enzymatic production and molecular characterization of antifungal bioactive peptides / S. De Benedetti, C. Magni, B. Prinsi, L. Espen, M. Pasquali, A. Scarafoni. ((Intervento presentato al convegno IUBMB-FEBS-PABMB 2022 Congress tenutosi a Lisbon : 9-14 July nel 2022.
Abstract:
Conversion of byproducts
and reduction of food wastage for the full use of natural resources is one of the main challenges the industrialized world must face nowadays.
Okara is a byproduct
generated in huge quantities during soymilk or tofu production, thus posing a significant disposal problem since, up to now, it has been mainly
used as such in animal feeds or as industrial waste. Okara’s high protein content (about 2540%
on a dry weight basis), makes this byproduct
interesting and
exploitable from a biotechnological point of view [1]. Production of antifungal peptides has been described in plant seeds and Okara as well, showing its potential as a
valuable source of such compounds, exploitable for integrated pest management [2].
This work aims to describe a rapid and economic procedure to isolate proteins from Okara, to produce and characterize an enzymatic proteolyzed product, active
against fungal plant pathogens. A doseresponse
inhibitory activity was established against fungi belonging to the Fusarium genus. Enrichment of the active fraction was
obtained through the combination of different chromatographic techniques. Mass Spectrometry analyses allowed the identification of potential candidate bioactive
peptides.
The exploitation of okara to produce antifungal bioactive peptides has the potential to turn this byproduct
into a paradigmatic example of circular economy, since fieldderived
food waste is transformed into a source of valuable compounds, to be used in field protection of economically valuable crops for human and animal nutrition.
[1] JiménezEscrig,
A et al. (2010) Eur. Food Res. Technol 230, 655–663
[2] De Benedetti S et al. (2021) Molecules 26, 4858.
Tipologia IRIS:
14 - Intervento a convegno non pubblicato
Elenco autori:
S. De Benedetti, C. Magni, B. Prinsi, L. Espen, M. Pasquali, A. Scarafoni
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