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Valorisation of baobab seed by-products: Bioprocessing and prebiotic potential of baobab seed press cake

Zsidó, Zoé LU (2024) KBTM01 20241
Biotechnology (MSc)
Biotechnology (M.Sc.Eng.)
Abstract
Prebiotics are complex carbohydrates that are selectively fermented by beneficial gut
bacteria, resulting in the production of health-promoting metabolites, such as organic acids like
lactic acid, acetic acid, intermediates for butyrate and propionate. Baobab (Adansonia digitata)
fruit contains many small seeds, often used for oil production. It’s by-product, baobab seed
press cake, is rich in lignin, fibres and protein, represents a valuable source of complex
carbohydrates.
In this study the baobab seed press cake was studied in regards of its proximate
composition and potential prebiotic application. The composition of baobab seed press cake
was evaluated in regards of its total solid, moisture, ash and protein content.... (More)
Prebiotics are complex carbohydrates that are selectively fermented by beneficial gut
bacteria, resulting in the production of health-promoting metabolites, such as organic acids like
lactic acid, acetic acid, intermediates for butyrate and propionate. Baobab (Adansonia digitata)
fruit contains many small seeds, often used for oil production. It’s by-product, baobab seed
press cake, is rich in lignin, fibres and protein, represents a valuable source of complex
carbohydrates.
In this study the baobab seed press cake was studied in regards of its proximate
composition and potential prebiotic application. The composition of baobab seed press cake
was evaluated in regards of its total solid, moisture, ash and protein content. Bioprocessing of
the material was started by subjecting it to different pre-treatments, including enzymatic
hydrolysis using Cellic CTec2 cellulase enzyme blend, autohydrolysis via extended heat
treatment by autoclaving, and a combined treatment of enzymatic and autohydrolysis.
Afterwards, in vitro fermentation of baobab seed press cake was done using L. plantarum. The
metabolic, mono- and oligosaccharide profile of the samples were studied after pre-treatment
and following fermentation.
The press cake contained 90.68% total solid, 9.32% moisture and 5.16% ash. The
protein content was found to be 21.97%. Results showed that the baobab seed press cake had
the potential to be used as substrate by L. plantarum, without specific pre-treatment. However,
enzymatic and combined pre-treatments resulted in higher yields of organic acid production,
than no treatment or autohydrolysis. The press cake, subjected to enzymatic hydrolysis, then
fermented by L. plantarum resulted in the production of approximately 30 mg/ml organic acid
production in the form of lactic, acetic and formic acids. The press cake contained arabinose,
galactose, glucose, xylose and various forms of xylooligosaccharides.
Another set of study, targeting a baobab seed press cake derived, spray dried powder
was conducted to evaluate its prebiotic potential. The press cake derived powder was used as
carbon source during fermentation by L. plantarum and B. longum subsp. longum in an in vitro
static fermentation experiment. The metabolic, mono- and oligosaccharide profile of the
samples were studied.
Prebiotic potential of baobab seed press cake derived powder was evaluated and
compared to arabinogalactan and inulin. L. plantarum and B. longum subsp. longum were used
as probiotic bacteria to utilize the press cake derived powder. The results showed visible growth
of both bacteria, notable pH reduction and quantifiable organic acid production. The press cake
derived powder was used by both bacteria in a similar matter to arabinogalactan and inulin,
yielding acetic, lactic and formic acids, thus supporting its prebiotic potential.
The results obtained from these experiments are promising and encourage further
exploration of the prebiotic potential of baobab seed press cake and the powder derived from
it. (Less)
Please use this url to cite or link to this publication:
author
Zsidó, Zoé LU
supervisor
organization
course
KBTM01 20241
year
type
H2 - Master's Degree (Two Years)
subject
keywords
baobab seed press cake, prebiotics, probiotics, in vitro fermentation, baobab seed press cake derived powder, biotechnology
language
English
id
9175388
date added to LUP
2024-09-30 10:37:57
date last changed
2024-09-30 10:37:57
@misc{9175388,
  abstract     = {{Prebiotics are complex carbohydrates that are selectively fermented by beneficial gut
bacteria, resulting in the production of health-promoting metabolites, such as organic acids like
lactic acid, acetic acid, intermediates for butyrate and propionate. Baobab (Adansonia digitata)
fruit contains many small seeds, often used for oil production. It’s by-product, baobab seed
press cake, is rich in lignin, fibres and protein, represents a valuable source of complex
carbohydrates.
In this study the baobab seed press cake was studied in regards of its proximate
composition and potential prebiotic application. The composition of baobab seed press cake
was evaluated in regards of its total solid, moisture, ash and protein content. Bioprocessing of
the material was started by subjecting it to different pre-treatments, including enzymatic
hydrolysis using Cellic CTec2 cellulase enzyme blend, autohydrolysis via extended heat
treatment by autoclaving, and a combined treatment of enzymatic and autohydrolysis.
Afterwards, in vitro fermentation of baobab seed press cake was done using L. plantarum. The
metabolic, mono- and oligosaccharide profile of the samples were studied after pre-treatment
and following fermentation.
The press cake contained 90.68% total solid, 9.32% moisture and 5.16% ash. The
protein content was found to be 21.97%. Results showed that the baobab seed press cake had
the potential to be used as substrate by L. plantarum, without specific pre-treatment. However,
enzymatic and combined pre-treatments resulted in higher yields of organic acid production,
than no treatment or autohydrolysis. The press cake, subjected to enzymatic hydrolysis, then
fermented by L. plantarum resulted in the production of approximately 30 mg/ml organic acid
production in the form of lactic, acetic and formic acids. The press cake contained arabinose,
galactose, glucose, xylose and various forms of xylooligosaccharides.
Another set of study, targeting a baobab seed press cake derived, spray dried powder
was conducted to evaluate its prebiotic potential. The press cake derived powder was used as
carbon source during fermentation by L. plantarum and B. longum subsp. longum in an in vitro
static fermentation experiment. The metabolic, mono- and oligosaccharide profile of the
samples were studied.
Prebiotic potential of baobab seed press cake derived powder was evaluated and
compared to arabinogalactan and inulin. L. plantarum and B. longum subsp. longum were used
as probiotic bacteria to utilize the press cake derived powder. The results showed visible growth
of both bacteria, notable pH reduction and quantifiable organic acid production. The press cake
derived powder was used by both bacteria in a similar matter to arabinogalactan and inulin,
yielding acetic, lactic and formic acids, thus supporting its prebiotic potential.
The results obtained from these experiments are promising and encourage further
exploration of the prebiotic potential of baobab seed press cake and the powder derived from
it.}},
  author       = {{Zsidó, Zoé}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{Valorisation of baobab seed by-products: Bioprocessing and prebiotic potential of baobab seed press cake}},
  year         = {{2024}},
}