Direct microbial production of prebiotic and antioxidant chitin-oligosaccharides from shrimp byproducts
A. Ismail, S., A. Emran, M. (2020). Direct microbial production of prebiotic and antioxidant chitin-oligosaccharides from shrimp byproducts. EKB Journal Management System, 24(4), 181-195. doi: 10.21608/ejabf.2020.98021
Shaymaa A. Ismail; Mohamed A. Emran. "Direct microbial production of prebiotic and antioxidant chitin-oligosaccharides from shrimp byproducts". EKB Journal Management System, 24, 4, 2020, 181-195. doi: 10.21608/ejabf.2020.98021
A. Ismail, S., A. Emran, M. (2020). 'Direct microbial production of prebiotic and antioxidant chitin-oligosaccharides from shrimp byproducts', EKB Journal Management System, 24(4), pp. 181-195. doi: 10.21608/ejabf.2020.98021
A. Ismail, S., A. Emran, M. Direct microbial production of prebiotic and antioxidant chitin-oligosaccharides from shrimp byproducts. EKB Journal Management System, 2020; 24(4): 181-195. doi: 10.21608/ejabf.2020.98021

Direct microbial production of prebiotic and antioxidant chitin-oligosaccharides from shrimp byproducts

Egyptian Journal of Aquatic Biology and Fisheries
Article 11, Volume 24, Issue 4, July and August 2020, Page 181-195  XML PDF (578.39 K)
Document Type: Original Article
DOI: 10.21608/ejabf.2020.98021
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Authors
Shaymaa A. Ismail; Mohamed A. Emran
Abstract
          The chitinous content of crustacean byproducts is an attractive proposition for the production of chitin-oligosaccharides that can be exploited in various biotechnological applications. The currently applied methods for the preparation of chitin-oligosaccharides depend mainly on either chemical or enzymatic hydrolysis of chitin. These methods are suffering from some drawbacks that confined its industrial application. In the current study, the production of chitin-oligosaccharides was performed by the direct bacterial hydrolysis of shrimp byproducts using Bacillus cereus strain SSW1. A sequential optimization of the hydrolysis process was achieved by applying Plackett-Burman design followed by central composite design. The optimum chitin-oligosaccharide level of 16.4mg/g was achieved under the optimized fermentation conditions in which 5g of microwave pretreated shrimp byproducts moistened with 10mL of moistening agent composed of K2HPO4, 1.5%; MgSO4, 0.01%; KCl, 0.1%, and FeSO4.7H2O, 0.01% was incubated for 4days at 37◦C. After the additional autoclaving process, the amount of the reducing sugars released in the fermentation broth was increased by 32% to reach 21.7mg/g. The resulted product was analyzed by thin-layer chromatography and Fourier Transform Infrared Spectroscopy, confirming the release of a mixture of chitin-oligosaccharide. Finally, the in vitro prebiotic and antioxidant activity of the purified oligosaccharides was determined.
Keywords
Shrimp byproducts Bacillus cereus SSW1 Chitin; oligosaccharide Prebiotic Antioxidant
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