Solid-State Fermentation of Jatropha curcas Cake by Pleurotus ostreatus or Ganoderma lucidum Mycelium to Determine Multi-Bioactivities.

ABSTRACT: Non-toxic Jatropha curcas cake is a by-product rich in protein that can be used in the food industry. Proteolytic kinetics were used to identify and quantify its antioxidant, antidiabetic, angiotensin-converting enzyme inhibitory, and hypocholesterolemic capacities. J. curcas cake was subjected to two systems of solid-state fermentation (SSF) hydrolysis by Pleurotus ostreatus (FPO) or Ganoderma lucidum (FGL), recording every 6 d until 24 d had passed. The maximum proteolytic capacity in FPO was reached on day 6 of the study, whereas FGL was achieved at 12 d. The FPO and FGL electrophoresis gels revealed the presence of 28 bands corresponding to peptides with molecular weights of less than 10 kDa in both systems analyzed. The highest FRAP values were obtained at

SUBMITTER: Olloqui EJ 

PROVIDER: S-EPMC12841427 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature