Antioxidant activity and physicochemical composition of fermented Vigna angularis using Bacillus subtilis KCCM 11965P

Abstract

Health of human intestine has deteriorated due to excessive stress and western diet. In this study, Vigna angularis was fermented by Bacillus subtilis KCCM11965P in order to develop prebiotic resource for improving bowel movement. The contents of ash and crude protein were 3.35±0.04% and 21.1±0.19% respectively. Vigna angularis extract (1, 3, 5%) were incubated with 3% (v/v) Bacillus subtilis KCCM 11965P for 0, 24, 48, and 72 h. Total bacterial numbers showed that the combination of 3% powdered seeds and 72 h incubation time was optimum condition for this experiment. Total polyphenol content increased from 0.18±0.010 mg/mL in pre-incubation to 0.23±0.007 mg/mL in post-incubation with the condition mentioned above. DPPH radical scavenging activity also increased from 36.1±6.0% to 63.6±5.2%. Analysis of protease activity showed 2.69±0.003 unit/mL in combination of 5% powdered seeds and 72 h incubation time. Amylase activity increased from 1.0±0.1 unit/mL in pre-incubation to 26.0±0.2 unit/mL in post-incubation. The analysis of free amino acids after incubation with Bacillus subtilis KCCM 11965P showed that leucine increased from 5.22 mg/L to 67.59 mg/L and tyrosine, one of non-essential amino acid also increased 10.08 mg/L to 259.35 mg/L by incubation with 5% powdered seeds. Most of organic acid were reduced by incubation for 72 h. These results suggest that Vigna angularis could be utilized most as a prebiotic resources.

Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

“…Bacillus subtilis, which is commonly found in Korean traditional fermented soybean products, is a microorganism generally recognized as safe (GRAS). It has been reported that in the fermentation process, B. subtilis produces various enzymes such as protein and carbohydrate hydrolytic enzymes, as well as physiologically active substances such as functional peptides and c-polyglutamic acid (PGA), a viscous sticky mucilage of amino acid or sugar [18,19]. Tanimoto et al [20] reported that PGA, which is a polymer with water-holding capacity produced by B. subtilis, not only increases calcium solubility in the lower small intestine as it has a low pH, but also potentially prevents osteoporosis by delaying intestinal transit time and facilitating intestinal calcium absorption.…”