Nutritional value, cellulase activity and prebiotic effect of melon residues (Cucumis melo L. reticulatus group) as a fermentative substrate
Melon residues were used to produce cellulases (EC 3.2.1.4) and to investigate the prebiotic effect in vitro. Peel and seed flours were characterized regarding contents of dietetic fibre, lipids, total protein, cellulose, hemicelluloses and lignin. A kinetic study was carried out in bacteriological...
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| Published in: | Journal of food and nutrition research Vol. 57; no. 4; p. 315 |
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| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Bratislava
Vyskumny Ustav Potravinarsky
01-01-2018
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | Melon residues were used to produce cellulases (EC 3.2.1.4) and to investigate the prebiotic effect in vitro. Peel and seed flours were characterized regarding contents of dietetic fibre, lipids, total protein, cellulose, hemicelluloses and lignin. A kinetic study was carried out in bacteriological greenhouse during 24, 48, 72, 96, 120, 144 and 168 h. In melon seed flour, cellulose at 350 g·kg-1, hemicellulose at 79 g·kg-1 and lignin at 24 g·kg-1 were determined. Results showed, in terms of dietetic fibre and high protein contents, that both seeds and peels have good nutritional value. The highest content of lipids, 246 g·kg-1, was found in seeds, compared to only 36.3 g·kg-1 in the peel. The best activity for carboxymethyl cellulase in 144 h of fermentation was 1.045 U·g-1, while the activity with filter paper after 96 h of cultivation was 0.190 U·g-1. Melon seed flour demonstrated to be a good substrate for the growth of bifidobacteria with 8 h for fermentation, and it was tolerant to the action of bile salts at 8 h of fermentation. Melon residues can be taken as a potential prebiotic ingredient and a source of cellulolytic enzymes. |
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| ISSN: | 1336-8672 1338-4260 |