ArticlePloS one2015
Characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation.
Article in PloS one, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 18 citations in OpenAlex.
- Chemical Composition and Functional Effects of Oilseed Cakes on Redox Balance, Immune Function, Growth Performance, and Carcass Characteristics in Swine Production: A Review.Animals : an open access journal from MDPI · 2026Review
- Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review.Frontiers in nutrition · 2026Review
- Application of Microorganisms for the Valorization of Side-Products of Rapeseed De-Oiling.Biomolecules · 2025Review
- Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts.TheScientificWorldJournal · 2023Article
- Biotransformation technology and high-value application of rapeseed meal: a review.Bioresources and bioprocessing · 2022Review
- The Yeast Fermentation Effect on Content of Bioactive, Nutritional and Anti-Nutritional Factors in Rapeseed Meal.Foods (Basel, Switzerland) · 2022Article
- The Quality of Eggs Derived from Japanese Quail Fed with the Fermented and Non-Fermented Rapeseed Meal.Foods (Basel, Switzerland) · 2022Article
- The unconventional adverse effects of fungal pretreatment on iturin A fermentation by Bacillus amyloliquefaciens CX-20.Microbial biotechnology · 2021Article
- Establishment of a rapeseed meal fermentation model for iturin A production by Bacillus amyloliquefaciens CX-20.Microbial biotechnology · 2019Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We analyzed and compared the difference in sinapine concentration in rapeseed meal between the filamentous fungus, Trametes sp 48424, and the yeast, Saccharomyces cerevisiae, in both liquid and solid-state fermentation. During liquid and solid-state fermentation by Trametes sp 48424, the sinapine concentration decreased significantly. In contrast, the liquid and solid-state fermentation process by Saccharomyces cerevisiae just slightly decreased the sinapine concentration (P ≤ 0.05). After the solid-state fermented samples were dried, the concentration of sinapine in rapeseed meal decreased significantly in Saccharomyces cerevisiae. Based on the measurement of laccase activity, we observed that laccase induced the decrease in the concentration of sinapine during fermentation with Trametes sp 48424. In order to eliminate the influence of microorganisms and the metabolites produced during fermentation, high moisture rapeseed meal and the original rapeseed meal were dried at 90 °C and 105 °C, respectively. During drying, the concentration of sinapine in high moisture rapeseed meal decreased rapidly and we obtained a high correlation coefficient between the concentration of sinapine and loss of moisture. Our results suggest that drying and enzymes, especially laccase that is produced during the solid-state fermentation process, may be the main factors that affect the concentration of sinapine in rapeseed meal.
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