Login or Register to make a submission.

JCST

Journal of Current Science and Technology

ISSN 2630-0583 (Print)

ISSN 2630-0656 (Online)

Potential of salted egg-white hydrolysate as an alternative nitrogen source and salt supplement in bacterial culture media

  • Poravee Santiarporn, Department of Biotechnology, Faculty of Science, Burapha University, Chon Buri, Thailand
  • Salil Chanroj, Department of Biotechnology, Faculty of Science, Burapha University, Chon Buri, Thailand, Corresponding author; E-mail: salil@buu.ac.th

Abstract

Salted egg-white (SEW) is a common waste product from Chinese-mooncake manufacturing.  Due to its abundance of proteins and minerals, breaking down SEW into small building blocks was shown to be an appealing approach for making basic ingredients of culture media.  To verify this assumption, SEW was subject to alkali hydrolysis and further analyses for its potential to replace tryptone and peptone, standard protein hydrolysates used in culture media preparation.  As expected, the results indicated that autoclave-assisted alkali hydrolysis of SEW yielded small peptides and amino acids, salted egg-white hydrolysate (SEWH).  Furthermore, alkali treatment equivalent to 0.5 M NaOH and typical autoclaving times (15-20 minutes) were shown to deliver the optimal hydrolysis.  To test whether SEWH was able to support the cultivation of Escherichia coli, modified LB medium was formulated using SEWH as a tryptone and sodium chloride substitute.  However, this modified LB-SEWH medium could only support E. coli growth up to 87% relative to the regular LB medium when 20% SEWH (v/v) was used, suggesting the presence of some recalcitrant molecules created by nonspecific alkali treatment.  To extend its application to other aspects of microbiology and biotechnology, biochemical identification of coliform bacteria and plasmid DNA amplification in E. coli using culture media made from SEWH were tested.  SEWH performed well as a substitute of peptone and tryptone for each medium though its performance was slightly hindered yet not significant compared to those of the original media.  This implies that SEWH was as efficient as other protein hydrolysates in providing a nitrogen source and salt supplementation for facilitating bacterial cell growth.  This was introduces a novel and simple approach to convert salted egg-white, a waste from the food industry in to economical protein hydrolysate.  Therefore, large scale production of SEWH will provide an alternative nitrogen source at a competitive price for several biotech industries.

Keywords: alternative nitrogen source, culture media, egg-white hydrolysate, Escherichia coli, protein hydrolysate, salted egg-white

PDF (512.86 KB)

DOI: 10.14456/jcst.2020.7

References

Aliashkevich, A., Alvarez, L., & Cava, F. (2018). New insights into the mechanisms and biological roles of D-amino acids in complex eco-systems. Frontiers in microbiology, 9, 683. DOI: https://doi.org/10.3389/fmicb.2018.00683

Buchanan, R. L., & Klawitter, L. A. (1992). The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157: H7. Food Microbiology, 9(3), 185-196. DOI: https://doi.org/10.1016/0740-0020(92)80046-7

Chen, C., Chi, Y. J., Zhao, M. Y., & Lv, L. (2012). Purification and identification of antioxidant peptides from egg white protein hydrolysate. Amino acids, 43(1), 457-466. DOI: https://doi.org/10.1007/s00726-011-1102-0

Chen, Z., Li, J., Tu, Y., Zhao, Y., Luo, X., Wang, J., & Wang, M. (2015). Changes in gel characteristics of egg white under strong alkali treatment. Food hydrocolloids45, 1-8. DOI: https://doi.org/10.1016/j.foodhyd.2014.10.026

Deleu, L. J., Lambrecht, M. A., & Delcour, J. A. (2019). The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals. Current Opinion in Food Science. DOI: https://doi.org/10.1016/j.cofs.2019.02.017

Friedman, M. (1999). Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins. Journal of Agricultural and Food Chemistry47(4), 1295-1319. DOI: https://doi.org/10.1021/jf981000+

Gao, J., Wang, Y., Yan, Y., Li, Z., & Chen, M. (2020). Protein extraction from excess sludge by alkali-thermal hydrolysis. Environmental Science and Pollution Research, 27, 8628–8637. DOI: https://doi.org/10.1007/s11356-019-07188-2

Garcés-Rimón, M., López-Expósito, I., López-Fandiño, R., & Miguel, M. (2016). Egg white hydrolysates with in vitro biological multiactivities to control complications associated with the metabolic syndrome. European Food Research and Technology, 242, 61-69. DOI: https://doi.org/10.1007/s00217-015-2518-7

Garcés-Rimón, M., González, C., Hernanz, R., Herradón, E., Martín, A., Palacios, R.,  ..  ..  .. Miguel, M., (2019). Egg white hydrolysates improve vascular damage in obese Zucker rats by its antioxidant properties. Journal of Food Biochemistry, 43(12), e13062. DOI: https://doi.org/10.1111/jfbc.13062

Goodwin, J. F., & Choi, S.-Y. (1970). Quantification of protein solutions with trinitrobenzenesulfonic acid. Clinical chemistry, 16(1), 24-31. DOI: https://doi.org/10.1093/clinchem/16.1.24

Hortsch, R., & Weuster-Botz, D. (2011). Growth and recombinant protein expression with Escherichia coli in different batch cultivation media. Applied microbiology and biotechnology, 90(1), 69-76. DOI: https://doi.org/10.1007/s00253-010-3036-y

Hosotani, Y., Noviyanti, F., Koseki, S., Inatsu, Y., & Kawasaki, S. (2018). Growth delay analysis of high-salt injured Escherichia coli O157: H7 in fermented soybean paste by real-time PCR and comparison of this method with other estimation methods. LWT, 96, 426-431. DOI: https://doi.org/10.1016/j.lwt.2018.05.058

Huang, J. F., & Lin, C. C. (2011). Production, composition, and quality of duck eggs. In Improving the safety and quality of eggs and egg products (pp. 487-508). Woodhead Publishing Series in Food Science, Technology and Nutrition. DOI: https://doi.org/10.1533/9780857093912.4.487

Kaewmanee, T., Benjakul, S., & Visessanguan, W. (2009). Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting. Food Chemistry, 112(3), 560-569. DOI: https://doi.org/10.1016/j.foodchem.2008.06.011

Kurbanoglu, E. B., & Kurbanoglu, N. I. (2002). A new process for the utilization as peptone of ram horn waste. Journal of bioscience and bioengineering, 94(3), 202-206. DOI: https://doi.org/10.1016/S1389-1723(02)80150-5

Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. nature, 227(5259), 680-685. DOI: https://doi.org/10.1038/227680a0

Masters, P. M., & Friedman, M. (1979). Racemization of amino acids in alkali-treated food proteins. Journal of agricultural and food chemistry, 27(3), 507-511. DOI: https://doi.org/10.1021/jf60223a035

Orak, T., Caglar, O., Ortucu, S., Ozkan, H., & Taskin, M. (2018). Chicken feather peptone: A new alternative nitrogen source for pigment production by Monascus purpureus. Journal of biotechnology, 271, 56-62. DOI: https://doi.org/10.1016/j.jbiotec.2018.02.010

Pachuski, J., Fried, B., & Sherma, J. (2002). HPTLC analysis of amino acids in Biomphalaria glabrata infected with Schistosoma mansoni. Journal of liquid chromatography & related technologies, 25(13-15), 2345-2349. DOI: https://doi.org/10.1081/JLC-120014008

Paliy, O., & Gunasekera, T. S. (2007). Growth of E. coli BL21 in minimal media with different gluconeogenic carbon sources and salt contents. Applied microbiology and biotechnology, 73(5), 1169-1172. DOI: http://dx.doi.org/10.1007/s00253-006-0554-8.

Song, X., Shi, Z., Li, X., Wang, X., & Ren, Y. (2019). Fate of proteins of waste activated sludge during thermal alkali pretreatment in terms of sludge protein recovery. Frontiers of Environmental Science & Engineering, 13, Article number 25. DOI: https://doi.org/10.1007/s11783-019-1114-7

Taskin, M., & Kurbanoglu, E. B. (2011). Evaluation of waste chicken feathers as peptone source for bacterial growth. Journal of applied microbiology, 111(4), 826-834. DOI: https://doi.org/10.1111/j.1365-2672.2011.05103.x

Vázquez, J. A., González, M. P., & Murado, M. A. (2004). Peptones from autohydrolysed fish viscera for nisin and pediocin production. Journal of Biotechnology, 112(3), 299-311. DOI: https://doi.org/10.1016/j.jbiotec.2004.04.011

Yu, Z., Yin, Y., Zhao, W., Yu, Y., Liu, B., Liu, J., & Chen, F. (2011). Novel peptides derived from egg white protein inhibiting alpha-glucosidase. Food Chemistry, 129(4), 1376-1382. DOI: https://doi.org/10.1016/j.foodchem.2011.05.067

Approved By TCI (2020 - 2024)

Indexed in