Bioconversion of agro-food industrial wastes into value-added peptides by a Bacillus sp. Mutant through solid-state fermentation

Tuly, Jamila A.; Zabed, Hossain M.; Nizami, Abdul-Sattar; Hassan, Md. Mehedi; Azam, Shofiul; Awasthi, Mukesh Kumar; Quaisie, Janet; Gu, Chen; Akpabli‐Tsigbe, Nelson Dzidzorgbe Kwaku; Ma, Haile

doi:10.1016/j.biortech.2021.126513

Cited by 30 publications

(5 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We assume that through biodegradation/bioconversion of Abelmoshcus manihot flowers by CP6, flowers were specifically decomposed, resulting increase in phenolic compounds [ 46 ]. On the other side, the phenolic compounds may be produced through the metabolic processes of Bacillus licheniformis CP6 [ 47 , 48 ].…”

Section: Discussionmentioning

confidence: 99%

Fermentation of Abelmoschus manihot Extract with Halophilic Bacillus licheniformis CP6 Results in Enhanced Anti-Inflammatory Activities

et al. 2023

View full text Add to dashboard Cite

Microbial fermentation provides a valorization strategy, through biotransformation, to convert plant-derived raw materials into health-promoting agents. In this study, we have investigated the antioxidative activity of Abelmoschus manihot fermented with various Bacillaceae strains from specific environments and demonstrated the anti-inflammatory effects of Bacillus licheniformis CP6 fermented A. manihot extract (FAME) in lipopolysaccharide (LPS)-stimulated Raw264.7 macrophages. Of 1500 bacteria isolated from various specific environments, 47 extracellular protease- and amylase-producing strains with qualified presumption safety status, belonging to the family Bacillaceae, were selected for A. manihot fermentation. Among them, strain CP6, a halophilic bacterium isolated from Tongyeong seawater in Korea and identified as B. licheniformis, showed the highest antioxidant activity. In particular, FAME exerted anti-inflammatory effects on LPS-stimulated Raw264.7 macrophages. Consequently, FAME had a potent inhibitory effect on nitric oxide (NO) production in LPS-stimulated macrophages, without cytotoxicity. Moreover, FAME downregulated LPS-induced pro-inflammatory mediator and enzyme levels in LPS-induced Raw264.7 cells, including IL-1β, IL-6, TNF-α, iNOS, and COX-2, compared to levels when cells were incubated in A. manihot extract (IAME). Further detailed characterization indicated that FAME suppresses inflammation by blocking NF-κB via IKK phosphorylation inhibition and IκB-α degradation and by downregulating NO production, and inflammatory mediators also decreased NF-κB translocation. Furthermore, FAME inhibited LPS-stimulated activation of MAPKs, including ERK1/2, JNK, and p38, compared to that with either IAME. Therefore, we suggest that FAME could be used for inflammation-related disorders.

show abstract

Section: Discussionmentioning

confidence: 99%

Fermentation of Abelmoschus manihot Extract with Halophilic Bacillus licheniformis CP6 Results in Enhanced Anti-Inflammatory Activities

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Also, the removal of glycoside moieties from soybean residue is of significant importance as it can reduce the bitterness associated with soybean residue (Vatansever et al ., 2024). Appropriately heating soybean residue can eliminate unpleasant beany flavours and anti‐nutritional components, thereby improving the quality of the final product (Cai et al ., 2021; Tuly & Ma, 2024).…”

Section: Future Trendmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummarySoybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods.

show abstract

“…On the other hand, Bacillus which also produced keratinase when it is grown using chicken feather substrate, has a different morphological structure which is motile and swims around the environment which most likely has a different profile between both fermentation conditions. Some Bacillus species have been studied under sub-merge fermentation (SmF) (Mazotto et al 2013;Suharti et al 2018) and solid-state fermentation (SSF) using chicken feathers as a sole carbon source as well (Mazotto et al 2013;Tuly et al 2022). However, no report on profiling keratinase fermentation for Bacillus sp.…”

Section: Mazotto Et Al Compared Chicken Feather Degradation Profile B...mentioning

confidence: 99%

Keratinase Production by Bacillus sp. MD24 in Sub-merge and Solid State Fermentation

Suharti,

Rozaq,

Qisti

et al. 2023

Mal. J. Fund. Appl. Sci.

View full text Add to dashboard Cite

Chicken feathers are valuable solid waste that mainly contains insoluble proteins called keratin. Naturally, keratin is degraded by microbes that produce a specific protease called keratinase. Many reports have been addressed to study Bacillus species as keratin-degrading microbes. However, most reported works were using pathogenic soil Bacillus. Our work has been concentrated on keratinase produced by a soil bacterium, Bacillus sp. MD24 and we confirmed it as a non-pathogenic bacterium. This report describes the different profiles of keratinase fermentation between sub-merged fermentation (SmF) and solid-state fermentation (SSF) using chicken feathers as a sole carbon and nitrogen source. Keratinase production and weight loss were followed for 10 consecutive days, the keratinase molecular weight was investigated, the type and concentration of 18 amino acids were determined using LC-MS/MS after 10 days to seek its potential as the amino acid source, and protein by-product concentration was measured. The results showed that keratinase production as well as weight loss in SmF was better compared to SSF with different optimum production times. Surprisingly, L-arginine was a dominant amino acid in SmF hydrolysate which contained 42.06% of total amino acids and made Bacillus sp. MD24 is a potential organism for L-arginine production. As protein by-product concentration was relatively low in both conditions showing effective utilization of chicken feathers as matter and energy source, consequently, cell-free keratinase should be applied to degrade chicken feathers into valuable materials.

show abstract

Bioconversion of agro-food industrial wastes into value-added peptides by a Bacillus sp. Mutant through solid-state fermentation

Cited by 30 publications

References 15 publications

Fermentation of Abelmoschus manihot Extract with Halophilic Bacillus licheniformis CP6 Results in Enhanced Anti-Inflammatory Activities

Fermentation of Abelmoschus manihot Extract with Halophilic Bacillus licheniformis CP6 Results in Enhanced Anti-Inflammatory Activities

New applications of soybean residues in food development

Keratinase Production by Bacillus sp. MD24 in Sub-merge and Solid State Fermentation

Contact Info

Product

Resources

About