Co-Production of Nattokinase and Poly (γ-Glutamic Acid) Under Solid-State Fermentation Using Soybean and Rice Husk

Nie, Guangjun; Zhu, Zhubin; Liu, Fang; Nie, Zhijie; Ye, Yuchao; Yue, Wenjin

doi:10.1590/s1516-89132015050172

Cited by 18 publications

(8 citation statements)

References 22 publications

(29 reference statements)

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“…γ-PGA is an important component of natto that promote nutrient utilization. It maintains the moisture in the solid medium and stimulates the production of nattokinase under solid state fermentation conditions [ 22 ]. However, many studies have been conducted on the simultaneous fermentation of γ-PGA and nattokinase, less attention has been given to the simultaneous fermentation of γ-PGA and NK by B. subtilis natto.…”

Section: Introductionmentioning

confidence: 99%

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Li¹,

Zhang²,

Li³

et al. 2021

Microb Cell Fact

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Poly-γ-glutamic acid (γ-PGA) and nattokinase (NK) are the main substances produced by Bacillus subtilis natto in solid-state fermentation and have wide application prospects. We found that our strains had higher activity of nattokinase when soybeans were used as substrate to increase the yield of γ-PGA. Commercial production of γ-PGA and nattokinase requires an understanding of the mechanism of co-production. Here, we obtained the maximum γ-PGA yield (358.5 g/kg, w/w) and highest activity of NK during fermentation and analyzed the transcriptome of Bacillus subtilis natto during co-production of γ-PGA and NK. By comparing changes in expression of genes encoding key enzymes and the metabolic pathways associated with the products in genetic engineering, the mechanism of co-production of γ-PGA and nattokinase can be summarized based on RNA-seq analysis. This study firstly provides new insights into the mechanism of co-production of γ-PGA and nattokinase by Bacillus subtilis natto and reveals potential molecular targets to promote the co-production of γ-PGA and nattokinase.

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Section: Introductionmentioning

confidence: 99%

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Li¹,

Zhang²,

Li³

et al. 2021

Microb Cell Fact

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“…The optimization of fibrinolytic enzyme production by Bacillus sp. IND7 of 8345 U/g achieved was higher than the optimized fibrinolytic enzyme production achieved in other works in SSF which employed B. subtilis (104.9 U/g) ( Jung and Lee, 2009 ), B. subtilis HA (30 U/g) ( Kim and Lee, 2009 ), B. amyloliquefaciens (39.28 U/g) ( Wei et al, 2011 ) and B. subtilis natto (2503.4 U/g) ( Nie et al, 2015 ), demonstrating that cow dung is an ideal culture medium for fibrinolytic enzyme production from Bacillus sp. IND7.…”

Section: Discussionmentioning

confidence: 63%

Cow Dung Is a Novel Feedstock for Fibrinolytic Enzyme Production from Newly Isolated Bacillus sp. IND7 and Its Application in In Vitro Clot Lysis

et al. 2016

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Bacterial fibrinolytic enzymes find great applications to treat and prevent cardiovascular diseases. The novel fibrinolytic enzymes from food grade organisms are useful for thrombolytic therapy. This study reports fibrinolytic enzyme production by Bacillus sp. IND7 in solid-state fermentation (SSF). In this study, cow dung was used as the cheap substrate for the production of fibrinolytic enzyme. Enzyme production was primarily improved by optimizing the nutrient and physical factors by one-variable-at-a-time approach. A statistical method (two-level full factorial design) was applied to investigate the significant variables. Of the different variables, pH, starch, and beef extract significantly influenced on the production of fibrinolytic enzyme (p < 0.05). The optimum levels of these significant factors were further investigated using response surface methodology. The optimum conditions for enhanced fibrinolytic enzyme production were 1.23% (w/w) starch and 0.3% (w/w) beef extract with initial medium pH 9.0. Under the optimized conditions, cow dung substrate yielded 8,345 U/g substrate, and an overall 2.5-fold improvement in fibrinolytic enzyme production was achieved due to its optimization. This is the first report of fibrinolytic enzyme production using cow dung substrate from Bacillus sp. in SSF. The crude enzyme displayed potent activity on zymography and digested goat blood clot completely in in vitro condition.

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“…In addition, rice husk, cassava starch, and other agricultural and sideline products can also be used as carbon sources. When the fermentation medium contained 13.3% rice husk, the NK yield reached 2503.4 IU/g, which was 7-fold of that of the medium without rice husk [80]. In another study, similar NK activity about 1754 U/mL in fermentation media containing tapioca starch and soluble starch was found [81].…”

Section: Culture Medium and Culture Condition Optimizationmentioning

confidence: 81%

Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review

Hou

et al. 2022

Foods

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With the dramatic increase in mortality of cardiovascular diseases (CVDs) caused by thrombus, this has sparked an interest in seeking more effective thrombolytic drugs or dietary nutriments. The dietary consumption of natto, a traditional Bacillus-fermented food (BFF), can reduce the risk of CVDs. Nattokinase (NK), a natural, safe, efficient and cost-effective thrombolytic enzyme, is the most bioactive ingredient in natto. NK has progressively been considered to have potentially beneficial cardiovascular effects. Microbial synthesis is a cost-effective method of producing NK. Bacillus spp. are the main production strains. While microbial synthesis of NK has been thoroughly explored, NK yield, activity and stability are the critical restrictions. Multiple optimization strategies are an attempt to tackle the current problems to meet commercial demands. We focus on the recent advances in NK, including fermented soybean foods, production strains, optimization strategies, extraction and purification, activity maintenance, biological functions, and safety assessment of NK. In addition, this review systematically discussed the challenges and prospects of NK in actual application. Due to the continuous exploration and rapid progress of NK, NK is expected to be a natural future alternative to CVDs.

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Co-Production of Nattokinase and Poly (γ-Glutamic Acid) Under Solid-State Fermentation Using Soybean and Rice Husk

Abstract: The aim of this work was to study the co-production of nattokinase and poly (γ-glutamic acid)

Cited by 18 publications

References 22 publications

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Cow Dung Is a Novel Feedstock for Fibrinolytic Enzyme Production from Newly Isolated Bacillus sp. IND7 and Its Application in In Vitro Clot Lysis

Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review

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