Improvement of nutritional value, molecular weight patterns (soluble peptides), free amino acid patterns, total phenolics and antioxidant activity of fermented extrusion pretreatment rapeseed meal with Bacillus subtilis YY-1 and Saccharomyces cerevisiae YY-2

A study was conducted to investigate the changes of pH, total cell number, soluble peptide patterns, free amino acid patterns, total phenolics, digestibility and antioxidant activities in vitro and in vivo of fermented extruded-pretreatment rapeseed meal with selected Bacillus subtilis (YY-1) and Saccharomyces cerevisiae (YY-2) (fermented extruded-pretreatment rapeseed meal, FERSM) with fermentation time. The objective was to develop a functional food/feed ingredient to contribute to healthy improvement. The results showed that the small peptide (molecular weight<3 kDa), total phenolic contents and digestibility of FERSM at 48th h increased to the highest level, and the subunit band intensities of 2S albumin and 12S globulin had almost entirely disappeared. The DPPH radical scavenging activity of FERSM at 48th h was higher (p < .05), and the T-SOD levels in serum and liver of weaned rats fed FERSM at 48th h was higher and MDA levels were lower (p < .05). The novel approach was effective for improving antioxidant properties.