Solid-State Fermentation of Jatropha curcas Cake by Pleurotus ostreatus or Ganoderma lucidum Mycelium to Determine Multi-Bioactivities

Non-toxic <i>Jatropha curcas</i> cake is a by-product rich in protein that can be used in the food industry. Proteolytic kinetics were used to identify and quantify its antioxidant, antidiabetic, angiotensin-converting enzyme inhibitory, and hypocholesterolemic capacities. <i>J. curcas</i> cake was subjected to two systems of solid-state fermentation (SSF) hydrolysis by <i>Pleurotus ostreatus</i> (FPO) or <i>Ganoderma lucidum</i> (FGL), recording every 6 d until 24 d had passed. The maximum proteolytic capacity in FPO was reached on day 6 of the study, whereas FGL was achieved at 12 d. The FPO and FGL electrophoresis gels revealed the presence of 28 bands corresponding to peptides with molecular weights of less than 10 kDa in both systems analyzed. The highest FRAP values were obtained at 12 d for FPO and at the start of SSF for FGL. The highest antidiabetic capacity of FPO was obtained at 18 d and that of FGL at 24 d. The best antihypertensive activity obtained for FPO and FGL was observed at 6 d. FPO's highest hypocholesterolemic activity was observed at the start of the SSF, while FGL's was obtained at 24 d, which is the first report of the hypocholesterolemic activity of <i>J. curcas</i>. It should be noted that fermentation with <i>G. lucidum</i> outperformed fermentation with <i>P. ostreatus</i>, confirming its greater multi-bioactivity. The authors consider this method easy, practical, and generally recognized as safe (GRAS) for obtaining bioactive peptides.