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Short Communication

Protein Enrichment of Opuntia Spp. Using Different Biotechnological Treatments

Rodríguez-Hernández JL1,goncalves A2, Moraes-Rochag3, Nevárez gV1, Peralta MR1, Muñoz-Castellanos L1, Arevalo S1, Ayalag1, Carrillo- Campos J1 and Ballinas-CasarrubiasmL1*
1School of Chemistry, University of Chihuahua. Circuit No. 1, New University Campus, Chihuahua, Chih, C.P. 31125, PO 669 and 1542-C, Mexico
2Department of Biotechnology, School of Engineering of Lorena, Universidade de São Paulo, Cx. Postal 116, 12600-000 Lorena, SP, Brazil
3National Laboratory of Bioethanol Science and Technology do, PO Box 6170 Campinas, São Paulo 13083-970 Brazil.
Corresponding Author : Ballinas-CasarrubiasmL
School of Chemistry, University of Chihuahua
Circuit No. 1, New University Campus, Chihuahua, Chih, Mexico
Tel: +526142366000
Fax: (614) -236-6000
E-mail: [email protected]
Received: June 19, 2015 Accepted: August 21, 2015 Published: August 27, 2015
Citation: Rodríguez-Hernández JL, Goncalves A, Moraes-Rochag, Nevárez GV, Peralta MR, et al. (2015) Protein Enrichment of Opuntia Spp. Using Different Biotechnological Treatments. Adv Crop Sci Tech 3:186. doi:10.4172/2329-8863.1000186
Copyright: © 2015 Rodríguez-Hernández JL, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Abstract

Chihuahua desert possesses 60% of the Opuntia species (nopal) naturally grown in Mexico. These species are considered a reserve material due to its tolerance to adverse weather conditions, and some have been used as cattle forage regardless their low protein content. One of the traditional ways for protein enrichment is through yeast fermentation using S. cerevisae. In the present work, several routes have been assessed to augment cellulose bio availability during fermentation. The protein enrichment process, coupled with an additional thermal, enzymatic or fungal treatment in a semi-solid culture is evaluated. The yeast concentration was the constant parameter in the culture at 15% wet basis. Six different treatments were proposed considering :a. Thermal treatment; b. Fermentation using Phanerochaete chrysosporium A594; c. Novozyme 188 and Celluloclast thydrolysis; d. Fermentation with S. cerevisiae at 37° C for 48 h, 180 rpm. For each sample, lignin, cellulose and protein were measured. The results are as follows. Protein at original sample was of 0.042%, and its content (%) in the different treatment combinations was: a and d: 16.5; a,b and d:22.8; a,c and d:10.6; d:14.3; b and d: 25.9, c and d:8.75. Therefore, thermal processing did not contribute to the increase in protein content in the final product, neither was the enzymatic pre-treatment. Fungal solid state fermentation contributed significantly to the increment in protein content due, principally, to the lignin depletion in the fermentation media.

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