Synergistic fermentation of cottonseed meal using Lactobacillus mucosae LLK-XR1 and acid protease: Sustainable production of cottonseed peptides and depletion of free gossypol

Liangkang Lv; Fengliang Xiong; Shiteng Pei; Shanshan He; Baiou Li; Lijian Wu; Zhijun Cao; Shengli Li; Hongjian Yang

doi:10.1016/j.foodchem.2025.145848

Synergistic fermentation of cottonseed meal using Lactobacillus mucosae LLK-XR1 and acid protease: Sustainable production of cottonseed peptides and depletion of free gossypol

Liangkang Lv (Co-first Author), Fengliang Xiong (Co-first Author), Shiteng Pei, Shanshan He, Baiou Li, Lijian Wu, Zhijun Cao, Shengli Li, Hongjian Yang^*

^*Corresponding author for this work

Research output: Journal Publications and Reviews › RGC 21 - Publication in refereed journal › peer-review

8 Citations (Scopus)

Abstract

This study aimed to determine the optimal fermentation process for enhancing the content of small peptides (C_SP) and the degradation efficiency of free gossypol (D_FG), improving nutritional value. The results indicated that after fermentation, the D_FG was reduced to 85.63 % (below both safety standards for human consumption (<200 mg/kg) and animal feed requirements (100–500 mg/kg)), and the C_SP content was elevated to 46.25 %. The proportion of soluble protein to total protein and the total free AA were increased by 281.25 % and 1015.68 % than that of the raw feedstock, respectively (P < 0.05). Furthermore, the enrichment of harmful bacteria in CSM was inhibited by the fermentation process, and the ability to improve in vitro fermentation characteristics of cows and in vitro dry matter and crude protein digestibility of pigs was also demonstrated by fermented CSM. Overall, the synergistic fermentation process of CSM with LLK-XR1 and acid protease enhanced its nutritional value and bioavailability, offering a practical solution for utilizing CSM. © 2025 Elsevier Ltd.

Original language	English
Article number	145848
Number of pages	11
Journal	Food Chemistry
Volume	493
Issue number	Part 2
Online published	6 Aug 2025
DOIs	https://doi.org/10.1016/j.foodchem.2025.145848
Publication status	Published - 30 Nov 2025

Funding

We wish to acknowledge the help of Dr. Zhibin Zheng and Dr. Bo Zhang from China Agricultural University.

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

Research Keywords

Cottonseed meal
Free gossypol
Response surface methodology
Small peptides
Synergistic fermentation

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10.1016/j.foodchem.2025.145848

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title = "Synergistic fermentation of cottonseed meal using Lactobacillus mucosae LLK-XR1 and acid protease: Sustainable production of cottonseed peptides and depletion of free gossypol",

abstract = "This study aimed to determine the optimal fermentation process for enhancing the content of small peptides (CSP) and the degradation efficiency of free gossypol (DFG), improving nutritional value. The results indicated that after fermentation, the DFG was reduced to 85.63 % (below both safety standards for human consumption (<200 mg/kg) and animal feed requirements (100–500 mg/kg)), and the CSP content was elevated to 46.25 %. The proportion of soluble protein to total protein and the total free AA were increased by 281.25 % and 1015.68 % than that of the raw feedstock, respectively (P < 0.05). Furthermore, the enrichment of harmful bacteria in CSM was inhibited by the fermentation process, and the ability to improve in vitro fermentation characteristics of cows and in vitro dry matter and crude protein digestibility of pigs was also demonstrated by fermented CSM. Overall, the synergistic fermentation process of CSM with LLK-XR1 and acid protease enhanced its nutritional value and bioavailability, offering a practical solution for utilizing CSM. {\textcopyright} 2025 Elsevier Ltd.",

keywords = "Cottonseed meal, Free gossypol, Response surface methodology, Small peptides, Synergistic fermentation",

author = "Liangkang Lv and Fengliang Xiong and Shiteng Pei and Shanshan He and Baiou Li and Lijian Wu and Zhijun Cao and Shengli Li and Hongjian Yang",

year = "2025",

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doi = "10.1016/j.foodchem.2025.145848",

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Synergistic fermentation of cottonseed meal using Lactobacillus mucosae LLK-XR1 and acid protease: Sustainable production of cottonseed peptides and depletion of free gossypol. / Lv, Liangkang (Co-first Author); Xiong, Fengliang (Co-first Author); Pei, Shiteng et al.
In: Food Chemistry, Vol. 493, No. Part 2, 145848, 30.11.2025.

Research output: Journal Publications and Reviews › RGC 21 - Publication in refereed journal › peer-review

TY - JOUR

T1 - Synergistic fermentation of cottonseed meal using Lactobacillus mucosae LLK-XR1 and acid protease

T2 - Sustainable production of cottonseed peptides and depletion of free gossypol

AU - Lv, Liangkang

AU - Xiong, Fengliang

AU - Pei, Shiteng

AU - He, Shanshan

AU - Li, Baiou

AU - Wu, Lijian

AU - Cao, Zhijun

AU - Li, Shengli

AU - Yang, Hongjian

PY - 2025/11/30

Y1 - 2025/11/30

N2 - This study aimed to determine the optimal fermentation process for enhancing the content of small peptides (CSP) and the degradation efficiency of free gossypol (DFG), improving nutritional value. The results indicated that after fermentation, the DFG was reduced to 85.63 % (below both safety standards for human consumption (<200 mg/kg) and animal feed requirements (100–500 mg/kg)), and the CSP content was elevated to 46.25 %. The proportion of soluble protein to total protein and the total free AA were increased by 281.25 % and 1015.68 % than that of the raw feedstock, respectively (P < 0.05). Furthermore, the enrichment of harmful bacteria in CSM was inhibited by the fermentation process, and the ability to improve in vitro fermentation characteristics of cows and in vitro dry matter and crude protein digestibility of pigs was also demonstrated by fermented CSM. Overall, the synergistic fermentation process of CSM with LLK-XR1 and acid protease enhanced its nutritional value and bioavailability, offering a practical solution for utilizing CSM. © 2025 Elsevier Ltd.

AB - This study aimed to determine the optimal fermentation process for enhancing the content of small peptides (CSP) and the degradation efficiency of free gossypol (DFG), improving nutritional value. The results indicated that after fermentation, the DFG was reduced to 85.63 % (below both safety standards for human consumption (<200 mg/kg) and animal feed requirements (100–500 mg/kg)), and the CSP content was elevated to 46.25 %. The proportion of soluble protein to total protein and the total free AA were increased by 281.25 % and 1015.68 % than that of the raw feedstock, respectively (P < 0.05). Furthermore, the enrichment of harmful bacteria in CSM was inhibited by the fermentation process, and the ability to improve in vitro fermentation characteristics of cows and in vitro dry matter and crude protein digestibility of pigs was also demonstrated by fermented CSM. Overall, the synergistic fermentation process of CSM with LLK-XR1 and acid protease enhanced its nutritional value and bioavailability, offering a practical solution for utilizing CSM. © 2025 Elsevier Ltd.

KW - Cottonseed meal

KW - Free gossypol

KW - Response surface methodology

KW - Small peptides

KW - Synergistic fermentation

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DO - 10.1016/j.foodchem.2025.145848

M3 - RGC 21 - Publication in refereed journal

C2 - 40795567

SN - 0308-8146

VL - 493

JO - Food Chemistry

JF - Food Chemistry

IS - Part 2

M1 - 145848

ER -

Synergistic fermentation of cottonseed meal using Lactobacillus mucosae LLK-XR1 and acid protease: Sustainable production of cottonseed peptides and depletion of free gossypol

Abstract

Funding

UN SDGs

Research Keywords

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