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Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Protein from peony seed meal was extracted by alkali dissolution and acid precipitation. The extraction process was optimized by single factor and orthogonal experiments, and the physical and chemical properties and functional properties including isoelectric point, molecular weight, secondary structure, foaming property and foaming stability of the protein were determined. The results showed that the influencing factors on protein yield were: pH>extraction time>extraction temperature>solid-liquid ratio. The optimal extraction conditions were under the optimum conditions of material liquid ratio 1:20 g/mL, extraction temperature 70 ℃, pH9 and extraction time 45 min, the yield of protein from peony seed meal was 79.83%±1.22%. SDS-PAGE showed that there were five kinds of protein with molecular weight, two of which were between 15~25 kDa, two of which were between 35~40 kDa, and one of which was between 55~70 kDa. Fourier infrared spectroscopy showed that the protein in peony seed meal was mainly α-helix and β-folding, containing intermolecular hydrogen bonds and a small amount of carbohydrate. The scanning electron microscope showed that the protein in peony seed meal was mainly composed of β-folding composition. Compared with soybean protein, peanut protein and pea protein, peony seed meal protein had a good oil holding capacity of 4.5 g/g, which was similar to soybean protein in foaming and emulsification. This study can provide a reference for the application of peony seed meal protein in the food industry.

In this study, the flavonoids in peony seed meal were separated and purified by microfiltration-nanofiltration secondary membrane separation method. The effects of material-liquid ratio, extraction temperature, ethanol volume fraction and extraction time on the extraction amount of total flavonoids were investigated by single-factor experiments, and the extraction process was optimized and validated by response surface methodology on the basis of single factors. Eight types of microfiltration membranes, including polyvinylidene fluoride (PVDF), polyethersulfone (PES), polytetrafluoroethylene (PTFE), polypropylene (PP), mixed cellulose (MCE), polyacrylonitrile (PAN), aqueous acetate (CA) and polyamide (PA), were selected for the primary separation of PSMF extracts. The nanofiltration membranes were homemade organosilicon/PA composite membranes in the laboratory. The results showed that the optimum extraction conditions for PSMF were 1:15 g/mL, 50 ℃, 70% ethanol volume fraction, 30 min, (240.28±2.25) μg/mL of PSMF extraction amount. The PA membrane had a better separation effect, and the composite membrane had a better purification effect on PSMF, and the water solubility of flavonoids was increased to more than 90% after separation. After calcination at 800 ℃, the residual mass of the raw material solution was 1.43% and that of the PA membrane separation was 0.76%, and the BTESE/PA composite membrane was reduced to 0.26%, with fewer impurities and higher purity. Comparing its antioxidant activity before and after separation, the ·OH, DPPH· scavenging rate and reducing power were improved after separation, and the O2−· scavenging rate decreased from 79.94% to 64.82%. In this study, the active components in peony seed meal were analyzed. PSMF would be a novel phytoflavonoid resource with rich composition and certain research space.

Peony seed meal is a very important feed protein raw material with a high potential for development; however, the presence of some anti-nutritional factors, such as saponins, reduces its reusability. This study aimed to establish ideal microbial fermentation conditions for the degradation of saponins in peony seed meal for its subsequent use in poultry feed. First, saponins were extracted via two methods: ethanol extraction and reflux. Then, response surface methodology and orthogonal array testing were used to establish the optimal conditions for the degradation of saponins by (a) liquid fermentation of single bacteria, (b) liquid fermentation of compound bacteria, and (c) solid-state fermentation. The degradation efficiencies were 40.21% (±1.62), 59.82% (±1.54), and 69.31% (±2.95), respectively. The maximum degradation was obtained via solid-state fermentation, and the soluble protein content for this fermentation product was found to be 14% higher than that of unfermented peony seed meal. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, an alkali solution and acid precipitation method were used to extract protein from peony seed meal. Solid-liquid ratio, pH, time, and temperature were selected to carry out a single-factor study and combined with the response surface method to optimize the optimal extraction process. The optimum process conditions were determined: The protein yield reached 23.81%±0.04% when the ratio of solid to liquid was 1:25 g/mL, pH10.6, the temperature was 55 ℃, and time was 130 min. The peony seed meal protein obtained under these conditions contained 18 kinds of amino acids. The water and oil retention of peony seed meal protein was 3.72 g/g and 3.67 g/g, respectively. Foamability and foam stability decreased significantly at pH2~4, and the lowest was at pH4. Between pH6 and 10, foamability continued to increase, while foam stability increased significantly and then decreased slightly. With the increase in pH, the emulsification and emulsification stability increased. The results were consistent with the variation trend of particle size and Zeta potential. This study provided a theoretical basis for the industrial production and comprehensive utilization of peony seed meal protein.

Peony seed meal (PSM) is the by-product obtained from peony seeds after oil extraction. In this study, PSM was incorporated into traditional koji-making, and its impacts on koji enzyme activities and flavor compounds in final products were investigated. In the process of koji fermentation, the optimal addition ratio of PSM to soybean was determined as 7:3. Under this ratio, the maximum enzyme activities of neutral protease, amylase, and glucoamylase were 1177.85, 686.58, and 1564.36 U/g, respectively, and the koji obtained was subjected to maturation. During post-fermentation, changes in the fermentation characteristics of the paste samples were monitored, and it was found that compared to the soybean paste without PSM, the enzyme activities maintained at a relatively good level. The PSM soybean paste contained a total of 80 flavor compounds and 11 key flavor compounds (OAV ≥ 1), including ethyl isovalerate, isovaleric acid, hexanal, phenylacetaldehyde, 3-Methyl-1-butanol 4-heptanone, 2-pentylfuran, methanethiol ester caproate, isoamyl acetate, 3-methyl-4-heptanone, and isovaleraldehyde. These findings could be used to improve the quality of traditional fermented paste, enrich its flavor, and simultaneously promote PSM as a valuable resource for fermented foods. [ABSTRACT FROM AUTHOR]

BACKGROUND: In this study, the fermentation conditions of peony seed soy sauce (PSSS) koji were optimized by response surface method, and the quality components and antioxidant activity of PSSS were investigated at different low‐salt solid‐state fermentation stages. RESULTS: Results of response surface method showed that the optimal fermentation conditions were 460.6 g kg−1 water content, 48.6 h culture time, 31.5 °C culture temperature and ratio 2.1:1 (w/w) of peony seed meal:wheat bran, with the highest neutral protease activity (2193.78 U g−1) of PSSS koji. PSSS had the highest amino acid nitrogen (7.69 g L−1), salt‐free soluble solids (185.26 g L−1), total free amino acids (49.03 g L−1), essential free amino acids (19.58 g L−1) and umami free amino acids (16.64 g L−1) at 20 days of fermentation. The highest total phenolics were 5.414 g gallic acid equivalent L−1 and total flavonoids 0.617 g rutin equivalent L−1, as well as the highest DPPH radical scavenging activity (86.19%) and reducing power (0.8802, A700) of PSSS fermented at 30 days. Sensory evaluation showed that fermentation of 20 days and 25 days could produce a better taste and aroma of PSSS than 15 days and 30 days. CONCLUSION: PSSS had the highest quality components in the middle of fermentation (20 days) and the highest antioxidant activity in the late fermentation period (30 days). These results demonstrated that peony seed meal could be used to produce high‐quality soy sauce with high antioxidant activity. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Peony seed soy sauces were prepared by high-salt dilute-state and low-salt solid-state fermentation processes, and compared with soybean soy sauces, in order to study the sensory characteristics, antioxidant active substance content, and antioxidant properties . The results showed that peony seed soy sauces had stronger sweet- ness and better color than soybean soy sauces with the same fermentation process. The contents of total phenolic of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sauce were 571. 73 mg GAE / 100 mL and 516. 77 mg GAE / 100 mL, the contents of total flavonoid of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sauce were 87. 78 mg RE / 100 mL and 76. 05 mg RE / 100 mL, which were significantly higher than those of high-salt dilute-state soybean soy sauce and low-salt solid-state soybean soy sauce (P<0. 05). And the DPPH free radical scavenging rate (75. 57% and 75. 79%), ABTS free radical scavenging rate (180. 25 mmol Trolox / mL and 169. 17 mmol Trolox / mL) and reducing power ( 6 577. 60 μg AAE / mL and 6 039. 58 μg AAE / mL)of high-salt dilute-state peony seed soy sauce and low-salt solid-state peony seed soy sau- cewere were also significantly stronger than high-salt dilute-state soybean soy sauce and low-salt solid-state soybean soy sauces (P<0. 05). In summary, peony seed soy sauces had better antioxidant activity. [ABSTRACT FROM AUTHOR]

Peony seed meal is produced annually on a large scale in China, resulting in considerable solid residue. Unfortunately, most of this residue is discarded, thereby creating environmental pressure. However, the untapped medicinal value of peony seed meal prompted us to establish an efficient methodology for optimizing the extraction and purification of total alkaloid, followed by a detailed analysis of its biological activities. A single-factor experiment and an orthogonal test were used to identify the optimal extraction parameters. Then, further optimization was performed using the response surface methodology. The extract was enriched using D-101 macroporous adsorption resin. Subsequently, silica gel column chromatography was used for separation, and high-performance liquid chromatography was used for further separation and quantification. Meanwhile, gas chromatography–mass spectrometry (GC–MS) was used to identify alkaloid components. Finally, the antibacterial and anti-inflammatory were evaluated. The optimal extraction conditions substantially improved the yield of alkaloids. A total of 15 alkaloids were separated. GC–MS analysis revealed the presence of Sophoridine, which accounted for 91.88 % of the total alkaloid content. The antibacterial activity of the total alkaloid was tested, and the lowest inhibitory concentrations of E. coli ATCC 25922 and S. aureus ATCC 29213 were 0.04516 and 0.05645 mg/mL, respectively. Additionally, total alkaloid had an inhibitory effect on ear swelling induced by xylene and toe swelling induced by egg white, reducing by 80 % and 24 %, respectively. The current research discovered the antibacterial activity of PSM alkaloid, which has important practical significance for the research and development of new plant-derived antibacterial agents. [Display omitted] • Methodology optimized for extracting total alkaloids from peony seed meal. • Extracted alkaloids show antibacterial activity against E. coli and S. aureus. • Anti-inflammatory effects of alkaloids demonstrated on ear and toe swelling. • Peony seed-derived compounds are valuable and sustainable bioactive resources. • Findings suggest promising pharmaceutical and agricultural applications. [ABSTRACT FROM AUTHOR]

Peony seed meal (PSM) is the by-product obtained from peony seeds after oil extraction. In this study, PSM was incorporated into traditional koji-making, and its impacts on koji enzyme activities and flavor compounds in final products were investigated. In the process of koji fermentation, the optimal addition ratio of PSM to soybean was determined as 7:3. Under this ratio, the maximum enzyme activities of neutral protease, amylase, and glucoamylase were 1177.85, 686.58, and 1564.36 U/g, respectively, and the koji obtained was subjected to maturation. During post-fermentation, changes in the fermentation characteristics of the paste samples were monitored, and it was found that compared to the soybean paste without PSM, the enzyme activities maintained at a relatively good level. The PSM soybean paste contained a total of 80 flavor compounds and 11 key flavor compounds (OAV ≥ 1), including ethyl isovalerate, isovaleric acid, hexanal, phenylacetaldehyde, 3-Methyl-1-butanol 4-heptanone, 2-pentylfuran, methanethiol ester caproate, isoamyl acetate, 3-methyl-4-heptanone, and isovaleraldehyde. These findings could be used to improve the quality of traditional fermented paste, enrich its flavor, and simultaneously promote PSM as a valuable resource for fermented foods.

As potential biomass resources, biomass waste products have been considered worldwide in recent decades. Peony seed meal (PSM) is a kind of agricultural resource waste containing polyphenols, in particular flavonoids. In this study, the total flavonoids of PSM were extracted and purified by AB‐8 macroporous resin (MR), the antioxidant activities of three extract fractions were evaluated, and the total flavonoids were encapsulated with alginate and chitosan by the complex coacervation method. After purification, the yield of total flavonoids was 11.32% and the content in the product increased to 42.89% ± 2.66. The antioxidant activities of three fractions on ·OH, DPPH, and ABTS assays exhibited the following descending order: ethanol elution fraction (ELF) > ethyl acetate extract fraction (EAF) > ethanol extract fraction (EEF). The single‐factor assay showed that the encapsulated total flavonoid microcapsules (EFMs) were prepared with a chitosan concentration of 10 mg/ml, a sodium alginate concentration of 30 mg/ml, a calcium chloride concentration of 50 mg/ml, a ratio of sodium alginate to total flavonoids of 1:3, a flavonoid concentration of 40 mg/ml, and an encapsulation yield of 80.7%. Most microcapsules are smooth‐faced, spherical and uniform in size ranging from 2 to 3 mm in diameter. In vitro release studies suggested that the EFM was stable at pH 1.2 and dissolved at pH 7.5. The result indicated that the EFM is worthy for the development of functional foods and supplements, and PSM could be a potential resource in the food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Delta-6 desaturase (FADS6) is a key bifunctional enzyme desaturating linoleic acid (LA) or a-linolenic acid (ALA) in the biosynthesis of polyunsaturated fatty acids (PUFAs). In previous work, we analyzed the substrate specificity of two FADS6 enzymes from Mortierella alpina ATCC 32222 (MaFADS6) and Micromonas pusilla CCMP1545 (MpFADS6), which showed preference for LA and ALA, respectively. We also clarified the PUFA profiles in M. alpina, where these lipids were synthesized mainly via the ω6 pathway and rarely via the ω3 pathway and as a result contained low ALA and eicosapentaenoic acid (EPA) levels. Result: To enhance EPA production in M. alpina by favoring the ω3 pathway, a plasmid harboring the MpFADS6 gene was constructed and overexpressed in a uracil-auxotrophic strain of M. alpina using the Agrobacterium tumefaciensmediated transformation (ATMT) method. Our results revealed that the EPA production reached 80.0 ± 15.0 and 90.4 ± 9.7 mg/L in MpFADS6 transformants grown at 28 and at 12 °C, respectively. To raise the level of ALA, free form fatty acid was used as exogenous substrate, which increased the EPA production up to 114.5 ± 12.4 mg/L. To reduce the cost of EPA production in M. alpina, peony seed oil (PSO) and peony seed meal (PSM) were used as source of ALA, and EPA production was improved to 149.3 ± 7.8 and 515.29 ± 32.66 mg/L by supplementing with 0.1% PSO and 50 g/L PSM, respectively. The EPA yield was further increased to 588.5 ± 29.6 mg/L in a 5-L bioreactor, which resulted in a 26.2-fold increase compared to EPA production in wild-type M. alpina. In this work, we have significantly enhanced EPA production through overexpression of a FADS6 desaturase with preference for ALA, combined with supplementation of its substrate. Conclusion: An ALA-preferring FADS6 from M. pusilla CCMP1545 was applied to enhance EPA production in M. alpina. By exogenous addition of peony seed oil or peony seed meal, EPA production was further increased in flasks and fermenters. This research also highlights the value of peony seed meal which can be converted to a high valueadded product containing EPA, and as a way to increase the EPA/AA ratio in M. alpina. [ABSTRACT FROM AUTHOR]

[Display omitted] • Phospholipids were extracted from peony seed meal dreg. • Special ratio of phospholipid fraction content was observed in peony seed phospholipids. • Peony seed phospholipids were enriched in polyunsaturated fatty acids. • Emulsions formed with peony seed phospholipids had appreciable stability. • Peony seed phospholipids improved the antioxidant properties of resulting emulsions. Peony seed phospholipids (PPLs), a kind of multifunctional plant-like phospholipids were extracted from peony seed meal. We investigated the functional properties of PPLs and compared their emulsification performance in corn oil-peony seed oil o/w emulsion systems with that of soy lecithin (DPLs). The PPLs were characterized with the higher content of phosphatidylcholine (PC) (416 ± 28 mg/g) and lyso-phosphatidylcholine (LPC) (43 ± 14 mg/g) fractions, and lower content of phosphatidylethanolamine (PE) (71 ± 13 mg/g). The polyunsaturated fatty acids showed higher content (83.25%), with the highest content of linoleic acid (46.05%) in PPLs. PPLs-emulsions showed smaller average particle size and higher loaded peony seed oil content at pH 5, temperature 50 °C, and about 60% corn oil content. PPLs-emulsions imparted better hydroxyl radical scavenging efficiency and reducing power than DPLs. Our results suggest that PPLs can be used as emulsifiers with improved antioxidant properties. [ABSTRACT FROM AUTHOR]

Background: Delta-6 desaturase (FADS6) is a key bifunctional enzyme desaturating linoleic acid (LA) or α-linolenic acid (ALA) in the biosynthesis of polyunsaturated fatty acids (PUFAs). In previous work, we analyzed the substrate specificity of two FADS6 enzymes from Mortierella alpina ATCC 32222 (MaFADS6) and Micromonas pusilla CCMP1545 (MpFADS6), which showed preference for LA and ALA, respectively. We also clarified the PUFA profiles in M. alpina, where these lipids were synthesized mainly via the ω6 pathway and rarely via the ω3 pathway and as a result contained low ALA and eicosapentaenoic acid (EPA) levels., Result: To enhance EPA production in M. alpina by favoring the ω3 pathway, a plasmid harboring the MpFADS6 gene was constructed and overexpressed in a uracil-auxotrophic strain of M. alpina using the Agrobacterium tumefaciens-mediated transformation (ATMT) method. Our results revealed that the EPA production reached 80.0 ± 15.0 and 90.4 ± 9.7 mg/L in MpFADS6 transformants grown at 28 and at 12 °C, respectively. To raise the level of ALA, free form fatty acid was used as exogenous substrate, which increased the EPA production up to 114.5 ± 12.4 mg/L. To reduce the cost of EPA production in M. alpina, peony seed oil (PSO) and peony seed meal (PSM) were used as source of ALA, and EPA production was improved to 149.3 ± 7.8 and 515.29 ± 32.66 mg/L by supplementing with 0.1 % PSO and 50 g/L PSM, respectively. The EPA yield was further increased to 588.5 ± 29.6 mg/L in a 5-L bioreactor, which resulted in a 26.2-fold increase compared to EPA production in wild-type M. alpina. In this work, we have significantly enhanced EPA production through overexpression of a FADS6 desaturase with preference for ALA, combined with supplementation of its substrate., Conclusion: An ALA-preferring FADS6 from M. pusilla CCMP1545 was applied to enhance EPA production in M. alpina. By exogenous addition of peony seed oil or peony seed meal, EPA production was further increased in flasks and fermenters. This research also highlights the value of peony seed meal which can be converted to a high value-added product containing EPA, and as a way to increase the EPA/AA ratio in M. alpina.