Probiotic Fermentation of Defatted Cottonseed Meal for Sustainable Foods and Non-Food Applications

Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds significant potential as a sustainable protein resource. This review outlines the chemical composition, structural features, and unique properties of c...

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Published inMicroorganisms (Basel) Vol. 13; no. 5; p. 1020
Main Authors Yan, Zhanqiang, Li, Tian, Zou, Gen, Zhang, Xiaoling, Qu, Lingbo, Wei, Yongjun
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 29.04.2025
MDPI
Subjects
Aldehydes
Amino acids
Animal feed
Animals
Antinutrition factors
Biofuels
Carbohydrates
Cellulose
Chemical composition
Cotton
Cottonseed meal
cottonseeds
Cyclones
Detoxification
Dietary fiber
Digestibility
Enzymes
Feeds
Fermentation
Food additives
Gossypol
gossypol removal
Lignin
Microbiota
Microorganisms
Nutrition
Oils & fats
Peptides
Physiology
plant protein
probiotic fermentation
Probiotics
Proteins
Review
Solid state fermentation
Soybeans
Sustainability
Sustainable agriculture
Sustainable use
China
United States > US
plant protein
probiotic fermentation
solid-state fermentation
gossypol removal
cottonseeds
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Abstract Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds significant potential as a sustainable protein resource. This review outlines the chemical composition, structural features, and unique properties of cottonseed, with a focus on its inherent antinutritional factors, such as gossypol. Strategies for enhancing the utilization of DCSM as a protein source are systematically evaluated, including physical, chemical, and biological methods used to eliminate or reduce antinutritional components. Among these, microbial fermentation, particularly solid-state fermentation, is highlighted as a promising, eco-friendly approach for detoxification and nutritional improvement. This review further discusses critical factors influencing the removal of anti-nutritional compounds, such as pretreatment methods, fermentation parameters, and microbial strains. The efficacy of probiotic strains (e.g., Bacillus and yeasts) in enhancing the protein digestibility, amino acid profiles, and functional properties of DCSM is discussed. Additionally, recent advances in the application of fermented cottonseed protein in foods (e.g., animal feed, functional peptides, and food additives) and non-food sectors (e.g., biofuels and bioplastic) are explored. The integration of probiotic-driven fermentation processes is proposed as a strategy to exploit the full nutritional and economic potential of DCSM, paving the way for its broader and sustainable use in foods and non-food applications.
AbstractList Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds significant potential as a sustainable protein resource. This review outlines the chemical composition, structural features, and unique properties of cottonseed, with a focus on its inherent antinutritional factors, such as gossypol. Strategies for enhancing the utilization of DCSM as a protein source are systematically evaluated, including physical, chemical, and biological methods used to eliminate or reduce antinutritional components. Among these, microbial fermentation, particularly solid-state fermentation, is highlighted as a promising, eco-friendly approach for detoxification and nutritional improvement. This review further discusses critical factors influencing the removal of anti-nutritional compounds, such as pretreatment methods, fermentation parameters, and microbial strains. The efficacy of probiotic strains (e.g., Bacillus and yeasts) in enhancing the protein digestibility, amino acid profiles, and functional properties of DCSM is discussed. Additionally, recent advances in the application of fermented cottonseed protein in foods (e.g., animal feed, functional peptides, and food additives) and non-food sectors (e.g., biofuels and bioplastic) are explored. The integration of probiotic-driven fermentation processes is proposed as a strategy to exploit the full nutritional and economic potential of DCSM, paving the way for its broader and sustainable use in foods and non-food applications.
Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds significant potential as a sustainable protein resource. This review outlines the chemical composition, structural features, and unique properties of cottonseed, with a focus on its inherent antinutritional factors, such as gossypol. Strategies for enhancing the utilization of DCSM as a protein source are systematically evaluated, including physical, chemical, and biological methods used to eliminate or reduce antinutritional components. Among these, microbial fermentation, particularly solid-state fermentation, is highlighted as a promising, eco-friendly approach for detoxification and nutritional improvement. This review further discusses critical factors influencing the removal of anti-nutritional compounds, such as pretreatment methods, fermentation parameters, and microbial strains. The efficacy of probiotic strains (e.g., and yeasts) in enhancing the protein digestibility, amino acid profiles, and functional properties of DCSM is discussed. Additionally, recent advances in the application of fermented cottonseed protein in foods (e.g., animal feed, functional peptides, and food additives) and non-food sectors (e.g., biofuels and bioplastic) are explored. The integration of probiotic-driven fermentation processes is proposed as a strategy to exploit the full nutritional and economic potential of DCSM, paving the way for its broader and sustainable use in foods and non-food applications.
Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds significant potential as a sustainable protein resource. This review outlines the chemical composition, structural features, and unique properties of cottonseed, with a focus on its inherent antinutritional factors, such as gossypol. Strategies for enhancing the utilization of DCSM as a protein source are systematically evaluated, including physical, chemical, and biological methods used to eliminate or reduce antinutritional components. Among these, microbial fermentation, particularly solid-state fermentation, is highlighted as a promising, eco-friendly approach for detoxification and nutritional improvement. This review further discusses critical factors influencing the removal of anti-nutritional compounds, such as pretreatment methods, fermentation parameters, and microbial strains. The efficacy of probiotic strains (e.g., Bacillus and yeasts) in enhancing the protein digestibility, amino acid profiles, and functional properties of DCSM is discussed. Additionally, recent advances in the application of fermented cottonseed protein in foods (e.g., animal feed, functional peptides, and food additives) and non-food sectors (e.g., biofuels and bioplastic) are explored. The integration of probiotic-driven fermentation processes is proposed as a strategy to exploit the full nutritional and economic potential of DCSM, paving the way for its broader and sustainable use in foods and non-food applications.Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds significant potential as a sustainable protein resource. This review outlines the chemical composition, structural features, and unique properties of cottonseed, with a focus on its inherent antinutritional factors, such as gossypol. Strategies for enhancing the utilization of DCSM as a protein source are systematically evaluated, including physical, chemical, and biological methods used to eliminate or reduce antinutritional components. Among these, microbial fermentation, particularly solid-state fermentation, is highlighted as a promising, eco-friendly approach for detoxification and nutritional improvement. This review further discusses critical factors influencing the removal of anti-nutritional compounds, such as pretreatment methods, fermentation parameters, and microbial strains. The efficacy of probiotic strains (e.g., Bacillus and yeasts) in enhancing the protein digestibility, amino acid profiles, and functional properties of DCSM is discussed. Additionally, recent advances in the application of fermented cottonseed protein in foods (e.g., animal feed, functional peptides, and food additives) and non-food sectors (e.g., biofuels and bioplastic) are explored. The integration of probiotic-driven fermentation processes is proposed as a strategy to exploit the full nutritional and economic potential of DCSM, paving the way for its broader and sustainable use in foods and non-food applications.
Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds significant potential as a sustainable protein resource. This review outlines the chemical composition, structural features, and unique properties of cottonseed, with a focus on its inherent antinutritional factors, such as gossypol. Strategies for enhancing the utilization of DCSM as a protein source are systematically evaluated, including physical, chemical, and biological methods used to eliminate or reduce antinutritional components. Among these, microbial fermentation, particularly solid-state fermentation, is highlighted as a promising, eco-friendly approach for detoxification and nutritional improvement. This review further discusses critical factors influencing the removal of anti-nutritional compounds, such as pretreatment methods, fermentation parameters, and microbial strains. The efficacy of probiotic strains (e.g., Bacillus and yeasts) in enhancing the protein digestibility, amino acid profiles, and functional properties of DCSM is discussed. Additionally, recent advances in the application of fermented cottonseed protein in foods (e.g., animal feed, functional peptides, and food additives) and non-food sectors (e.g., biofuels and bioplastic) are explored. The integration of probiotic-driven fermentation processes is proposed as a strategy to exploit the full nutritional and economic potential of DCSM, paving the way for its broader and sustainable use in foods and non-food applications.
Audience Academic
Author Qu, Lingbo
Wei, Yongjun
Yan, Zhanqiang
Li, Tian
Zou, Gen
Zhang, Xiaoling
AuthorAffiliation 4 Food Laboratory of Zhongyuan, Zhengzhou University, Zhengzhou 450001, China
2 Zhengzhou Research Base, State Key Laboratory of Cotton Bio-Breeding and Integrated Utilization, Laboratory of Synthetic Biology, Zhengzhou University, Zhengzhou 450001, China
3 Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Southern Key Laboratory of Edible Fungus Resource Utilization, Ministry of Agriculture, National Engineering Research Center of Edible Fungi, Shanghai 201403, China
1 School of Medicine, Huanghe Science & Technology University, School of Chemical Engineering, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
5 Center for Lipid Biosynthetic Engineering, Muyuan Laboratory, 110 Shangding Road, Zhengzhou 450016, China
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– name: 5 Center for Lipid Biosynthetic Engineering, Muyuan Laboratory, 110 Shangding Road, Zhengzhou 450016, China
– name: 3 Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Southern Key Laboratory of Edible Fungus Resource Utilization, Ministry of Agriculture, National Engineering Research Center of Edible Fungi, Shanghai 201403, China
– name: 2 Zhengzhou Research Base, State Key Laboratory of Cotton Bio-Breeding and Integrated Utilization, Laboratory of Synthetic Biology, Zhengzhou University, Zhengzhou 450001, China
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  givenname: Tian
  surname: Li
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  fullname: Wei, Yongjun
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Keywords plant protein
probiotic fermentation
solid-state fermentation
gossypol removal
cottonseeds
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Snippet Cottonseed is a valuable source of high-quality proteins and oils. Defatted cottonseed meal (DCSM), a by-product of cottonseed oil extraction, holds...
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SubjectTerms Aldehydes
Amino acids
Animal feed
Animals
Antinutrition factors
Biofuels
Carbohydrates
Cellulose
Chemical composition
Cotton
Cottonseed meal
cottonseeds
Cyclones
Detoxification
Dietary fiber
Digestibility
Enzymes
Feeds
Fermentation
Food additives
Gossypol
gossypol removal
Lignin
Microbiota
Microorganisms
Nutrition
Oils & fats
Peptides
Physiology
plant protein
probiotic fermentation
Probiotics
Proteins
Review
Solid state fermentation
Soybeans
Sustainability
Sustainable agriculture
Sustainable use
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Title Probiotic Fermentation of Defatted Cottonseed Meal for Sustainable Foods and Non-Food Applications
URI https://www.ncbi.nlm.nih.gov/pubmed/40431193
https://www.proquest.com/docview/3212082807
https://www.proquest.com/docview/3212781816
https://pubmed.ncbi.nlm.nih.gov/PMC12114460
https://doaj.org/article/97753e935d274d478367e1a5e992a34c
Volume 13
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