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Prakash Tamang J, Kharnaior P, Pariyar P. Whole genome sequencing of the poly-γ-glutamic acid-producing novel Bacillus subtilis Tamang strain, isolated from spontaneously fermented kinema. Food Res Int 2024; 190:114655. [PMID: 38945588 DOI: 10.1016/j.foodres.2024.114655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2024] [Revised: 06/14/2024] [Accepted: 06/15/2024] [Indexed: 07/02/2024]
Abstract
Kinema, a traditional fermented soybean food from the Himalayas, is well-liked for its sticky texture and flavourful umami taste. Among 175 bacterial strains from spontaneously fermented kinema samples, Bacillus subtilis Tamang strain stood out for its high stickiness and viscosity. The strain's Poly-γ-glutamic acid (γ-PGA) contains various groups of glutamic acid and has a molecular weight of 660 kDa. It demonstrates the ability to solubilize iron, preserve ferritin in Caco-2 cells, and exhibit antibacterial properties. The genome of B. subtilis Tamang is devoid of plasmid elements but does feature nine insert elements. Noteworthy is the presence of unique secondary metabolites with potential antimicrobial effects, such as amyloliquecidin GF610, bogorol A, and thermoactinoamide A. A total of 132 carbohydrate-active enzymes (CAZy) were identified, hinting at possible prebiotic characteristics. The genome analysis revealed genes responsible for γ-PGA production via the capBCA complex. Furthermore, genes associated with fibrinolytic activity, taste enhancement, biopeptides, immunomodulators, and vitamins like B12 and K2 were found, along with probiotics and various health benefits. The genetic material for L-asparaginase production, known for its anti-cancer properties, was also detected, as well as CRISPR-Cas systems. The absence of virulence factors and antimicrobial resistance genes confirms the safety of consuming B. subtilis Tamang as a food-grade bacterium.
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Affiliation(s)
- Jyoti Prakash Tamang
- Department of Microbiology, School of Life Sciences, Sikkim University, Science Building, Gangtok 737102, Sikkim, India.
| | - Pynhunlang Kharnaior
- Department of Microbiology, School of Life Sciences, Sikkim University, Science Building, Gangtok 737102, Sikkim, India
| | - Priyambada Pariyar
- Department of Microbiology, School of Life Sciences, Sikkim University, Science Building, Gangtok 737102, Sikkim, India
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Gao Y, Hu M, Meng W, Wen W, Zhang P, Fan B, Wang F, Li S. Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties. Food Chem 2024; 443:138523. [PMID: 38286093 DOI: 10.1016/j.foodchem.2024.138523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 01/31/2024]
Abstract
Microbial fermentation emerges as a promising strategy to elevate the quality of soybean proteins in food industry. This study conducted a comprehensive assessment of the biotransformation of four types of soybean proteins by Bacillus subtilis BSNK-5, a proteinase-rich bacterium. BSNK-5 had good adaptability to each protein. Soluble protein, peptides and free amino acids increased in fermented soybean proteins (FSPs) and dominant after 48-84 h fermentation, enhancing nutritional value. Extensive proteolysis of BSNK-5 also improved antioxidant and antihypertensive activities, reaching peak level after 48 h fermentation. Furthermore, excessive proteolysis effectively enhanced the generation of beneficial spermidine without producing toxic histamine after fermentation, and formed the flavor profile with 56 volatiles in 48 h FSPs. Further degradation of amino acids showed a positive correlation with off-flavors, particularly the enrichment of 3-methylbutanoic acid. These findings establish a theoretical foundation for regulating moderate fermentation by BSNK-5 to enabling the high-value utilization of soybean protein.
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Affiliation(s)
- Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Miao Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Weimin Meng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wei Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Pengfei Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China; Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
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Luo H, Bao Y, Zhu P. Enhancing the functionality of plant-based Yogurt: Integration of lycopene through dual-stage fermentation of soymilk. Food Chem 2024; 434:137511. [PMID: 37742554 DOI: 10.1016/j.foodchem.2023.137511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/11/2023] [Accepted: 09/15/2023] [Indexed: 09/26/2023]
Abstract
Well-defined compositional assemblies of plant-based yogurt are of fast-growing awareness for world population concerning environmental sustainability, economic burdens and health risks. Soybean is an attractive candidate for plant yogurt, suffering from poor flavor, limited nutrition, and undesired allergens to offer healthy-functional segments. Herein, we deciphered a novel lycopene-soy yogurt by efficient two-stage fermentation of engineered B. subtilis and LAB. The fortified sogurt was ensured with redundant lycopene of 22.67 ± 2.95 mg/g DCW by engineered B. subtilis and enriched soy isoflavone from synergistic effects of engineered B. subtilis and LAB, possessing strong antioxidant capacity for upgrading functionality. Moreover, the desired pH, accelerated protein hydrolysis, enhanced amino acid availability, and expected sensory attributes cooperatively conferred lycopene-soy yogurt as healthy functional food. High potential is firstly ascribed to sequential dual culture of engineered B. subtilis and LAB in lycopene-soy yogurt, in which flavorful, hypoallergenic and antioxidative ingredients enabled functionalities for plant-based yogurt.
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Affiliation(s)
- Hao Luo
- College of Forestry, Northeast Forestry University, Harbin 150040, Heilongjiang, China
| | - Yihong Bao
- College of Forestry, Northeast Forestry University, Harbin 150040, Heilongjiang, China.
| | - Ping Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210014, Jiangsu, China.
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Cao Y, Lu J, Cai G. Quality improvement of soybean meal by yeast fermentation based on the degradation of anti-nutritional factors and accumulation of beneficial metabolites. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1441-1449. [PMID: 37822013 DOI: 10.1002/jsfa.13041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 09/25/2023] [Accepted: 10/12/2023] [Indexed: 10/13/2023]
Abstract
BACKGROUND Soybean meal (SBM) is the main protein source for animal diets but its anti-nutritional constituents affect animal growth and immunity. The yeast culture of soybean meal (SBM-YC) that fermented with yeast and hydrolyzed by protease simultaneously could reduce anti-nutritional factors effectively and accumulate beneficial metabolites. RESULTS The crude protein and acid-soluble protein content of SBM-YC reached 542.5 g kg-1 and 117.2 g kg-1 , respectively, and the essential amino acid content increased by 17.9%. Raffinose and stachyose decreased over 95.0%, and the organic acid content such as acetic acid, butyric acid, citric acid, lactic acid, succinic acid, and propionic acid produced by fermentation reached 6.1, 3.8, 3.6, 2.5, 1.2, and 0.4 g kg-1 , respectively. As biomarkers of yeast culture, nucleosides and their precursors reached 1.7 g kg-1 ; in particular, the inosine content increased from 0 to 0.3 g kg-1 . The total antioxidant capacity, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical activity, metal chelating ability, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability were increased by 50.3%, 46.1%, 43.9%, and 20.6%, respectively. CONCLUSION This study established a diversified evaluation index, which could lay the foundations for the production and quality control of SBM-YC in the future. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yazhuo Cao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
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Tachie CYE, Onuh JO, Aryee ANA. Nutritional and potential health benefits of fermented food proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1223-1233. [PMID: 37740932 DOI: 10.1002/jsfa.13001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 08/07/2023] [Accepted: 09/20/2023] [Indexed: 09/25/2023]
Abstract
BACKGROUND Protein fermentation continues to gain popularity as a result of several factors, including the cost-effectiveness of the process and the positive correlation of fermented protein consumption, with a reduced risk of developing diet-related diseases such as diabetes and cardiovascular disorders, as well as their enhanced nutritional and techno-functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. The present study reviewed recent work on the influence of protein fermentation on nutrition and health. In total, 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria. RESULTS Fermented protein ingredients and products show reduced ANF content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities, such as probiotic, prebiotic, angiotensin-converting enzyme inhibitory and antihypertensive properties. In addition, co-products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods. CONCLUSION Thus, fermentation is not only a method for food preservation, but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Christabel Y E Tachie
- Delaware State University, College of Agriculture, Science and Technology, Food Science & Biotechnology Program, Department of Human Ecology, Dover, DE, USA
| | - John O Onuh
- Department of Food and Nutritional Sciences, College of Agriculture, Environment and Nutrition Science, Tuskegee University, Tuskegee, AL, USA
| | - Alberta N A Aryee
- Delaware State University, College of Agriculture, Science and Technology, Food Science & Biotechnology Program, Department of Human Ecology, Dover, DE, USA
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Singh BP, Paul S, Goel G. Shotgun proteomics and molecular simulations on multifunctional bioactive peptides derived from the whey of unexplored "Gaddi" goat of Himalayas. Food Chem 2024; 430:137075. [PMID: 37549618 DOI: 10.1016/j.foodchem.2023.137075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 07/27/2023] [Accepted: 07/31/2023] [Indexed: 08/09/2023]
Abstract
The very first time, whey protein from the Himalayan goat breed "Gaddi" was hydrolyzed with alcalase, flavourzyme, and a combination of both in this study. The degree of hydrolysis (DH) ranged from 28 to 53%, with sequential hydrolysis by combination achieving the highest DH. The sequential hydrolysis demonstrated antimicrobial activity against all pathogens used with 3 kDa permeate showed significantly higher (p < 0.05) activity against S. aureus, E. coli, B. cereus and C. sakazakii. The antioxidant activity was in the range of IC50 = 0.49 to 2.00 mg protein/mL, flavourzyme and sequential hydrolysates showed significant ABTS radical and FRAP inhibition. The α-amylase inhibitory activity was highest in 3 kDa permeate of flavourzyme with IC50 values of 0.34 mg protein/mL. Bioactive peptides DDSPDLPK, EMPFPK and TPEVDKEALEK were identified most significant in the hydrolysates. In molecular docking, the DDSPDLPK interacted most efficiently with enzymes involved in microbial growth, oxidative stress, and hyperglycemia.
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Affiliation(s)
- Brij Pal Singh
- Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, India.
| | - Souparno Paul
- Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, India
| | - Gunjan Goel
- Department of Microbiology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, India.
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Amaral YMS, de Castro RJS. Chicken viscera meal as substrate for the simultaneous production of antioxidant compounds and proteases by Aspergillus oryzae. Bioprocess Biosyst Eng 2023; 46:1777-1790. [PMID: 37919523 DOI: 10.1007/s00449-023-02934-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 10/10/2023] [Indexed: 11/04/2023]
Abstract
The use of chicken waste can contribute to the development of new processes and obtaining molecules with high added value. An experimental design was applied to evaluate the effect of moisture, temperature, and inoculum size on the production of antioxidant peptides and proteases by A. oryzae IOC3999 through solid-state fermentation (SSF) of chicken viscera meal. As a result, the process conditions strongly influenced protease production and antioxidant activity of the fermented products. A global analysis of the results indicated that the most adequate conditions for SSF were (assay 9): 40% initial moisture, 30 °C as the incubation temperature, 5.05 × 106 spores/g as the inoculum size, and 48-h fermentation as the fermentation time. Under this condition, the antioxidant activities for the ABTS- and DPPH-radicals inhibition and ferric reducing antioxidant power (FRAP) methods were 376.16, 153.29, and 300.47 (µmol TE/g), respectively, and the protease production reached 428.22 U/g. Ultrafiltration of the crude extract obtained under optimized fermentation conditions was performed, and the fraction containing peptides with molecular mass lower than 3 kDa showed the highest antioxidant activity. The proteases were biochemically characterized and showed maximal activity at pH values ranging from 5.0 to 6.0 and a temperature of 50 °C. The thermodynamic parameters indicated that the process of thermal protease inactivation is not spontaneous (ΔG*d > 88.78 kJ/mol), increasing with temperature (ΔH*d 27.01-26.88 kJ/mol), and with reduced disorder in the system (ΔS*d < - 197.74 kJ/mol) probably caused by agglomeration of partially denatured enzymes.
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Affiliation(s)
- Yuri Matheus Silva Amaral
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
| | - Ruann Janser Soares de Castro
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
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Liu H, Ren X, Li Y, Cao Q, Yang L, Jiang S, Fu J, Gao J, Yan L, Li J, Yang W. Effects of different wheat bran fermentation sources on growth performance, nutrient digestibility, serum antioxidant capacity and fecal microbiota in growing pigs. Front Vet Sci 2023; 10:1289010. [PMID: 38033646 PMCID: PMC10687151 DOI: 10.3389/fvets.2023.1289010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Accepted: 10/27/2023] [Indexed: 12/02/2023] Open
Abstract
The present study aimed to evaluate the application of different wheat bran fermentation sources in growing pigs. A total of 320 pigs (43 ± 0.21 kg), were randomly allocated to 5 groups in a 21-d trial. The control group was fed a basal diet (CON) containing raw wheat bran, and the other four treatments were fed the diets in which the raw wheat bran in the basal diet was substituted with Aspergillus niger (WBA), Bacillus licheniformis (WBB), Candida utilis (WBC), and Lactobacillus plantarum (WBL) fermented wheat bran, respectively. The results showed that compared to the CON group, the crude fiber and pH values were decreased (p < 0.05), while the gross energy (GE), crude protein (CP), and lactic acid values were increased (p < 0.05) in all the wheat bran fermented by different strains. Compared with other treatments, feeding B. licheniformis fermented wheat bran had higher final weight, average daily gain, as well as lower feed-to-gain ratio. Compared with CON group, pigs fed with fermented wheat bran diets had higher dry matter, CP, and GE availability, serum total protein, albumin and superoxide dismutase levels, and fecal Lactobacillus counts, as well as lower malondialdehyde level and fecal Escherichia coli count. Collectively, our findings suggested that feeding fermented wheat bran, especially B. licheniformis fermented wheat bran, showed beneficial effects on the growth performance, nutrient digestibility, serum antioxidant capacity, and the gut microbiota structure of growing pigs.
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Affiliation(s)
- Heng Liu
- Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Department of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai’an, China
| | - Xiaojie Ren
- Shandong Taishan Shengliyuan Group Co., Ltd., Tai’an, China
| | - Yang Li
- Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Department of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai’an, China
| | | | - Lijie Yang
- Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Department of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai’an, China
| | - Shuzhen Jiang
- Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Department of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai’an, China
| | - Jiawei Fu
- Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Department of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai’an, China
| | - Jie Gao
- College of Biology and Brewing Engineering, Mount Taishan College, Tai’an, China
| | - Lei Yan
- Shandong New Hope Liuhe Group Co., Ltd., Qingdao, China
| | - Junxun Li
- Shandong Taishan Shengliyuan Group Co., Ltd., Tai’an, China
| | - Weiren Yang
- Key Laboratory of Efficient Utilization of Non-grain Feed Resources (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shandong Provincial Key Laboratory of Animal Biotechnology and Disease Control and Prevention, Department of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai’an, China
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