Solid state fermentation of olive pomace with Lactobacillus plantarum and Bacillus subtilis to improve feed value Quan J.L., Wu Z.Y.*, Zhu Y.B., Zhang W.X. Department of Food Engineering, College of Biomass Science and EngineeringSichuan University, Chengdu-610065, PR China *Corresponding author: wuzhengyun@scu.edu.cn
Online Published on 21 July, 2022. Abstract Quan, J.L., Wu, Z.Y., Zhu, Y.B. and Zhang, W.X. 2022. Solid state fermentation of olive pomace with Lactobacillus plantarum and Bacillus subtilis to improve feed value. Animal Nutrition and Feed Technology, 22:143–154. The possibility of increasing the feed value of olive pomace (OP) by solid state fermentation was investigated. It was found that after being fermented with L. plantarum and B. subtilis in combination for 9 d, 82% of the tannins in OP was removed, the antioxidant activity and the contents of most of the nutrient components increased. While the contents of gallic acid and ellagic acid in the OP decreased, the content of tannic acid was almost unchanged, and the contents of hydroxytyrosol, catechin, oleanolic acid-28-O-P-D-glucopyranoside, naringin, lanosterol and oleuropein increased after the fermentation. Molecular docking suggested that tannic acid and oleanolic acid had high binding affinities to most of the investigated target enzymes which are related with blood sugar regulation, fatty acid synthesis and anti-inflammatory activity; while iNOS displayed high binding affinity to most of the investigated compounds. Further enzyme inhibition experiments revealed that the fermentation process enhanced the inhibition effect of OP extract against iNOS, and tannic acid, oleanolic acid-28-O-P-D-glucopyranoside, naringin and hydroxytyrosol might play important roles in the inhibition of iNOS. This study provides a reference for the usage of fermented OP as a functional feed. Top Keywords Feed, iNOS, Molecular docking, Olive pomace, Solid state fermentation. Top |