Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)

Ali, Muhammad; Kim, Il‐Doo; Bilal, Saqib; Shahzad, Raheem; Saeed, Muhammad; Adhikari, Bishnu; Nabi, Rizwana Begum Syed; Kyo, Jeong Rae; Shin, Dong‐Hyun

doi:10.3390/molecules22122200

Cited by 31 publications

(35 citation statements)

References 41 publications

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“…Various types of fermented soybeans are consumed and are very famous in Asian countries. Among other fermented soybeans, CGJ are popular fermented soybean consumed in South Korea and is considered a rich source of health beneficial constituents [12,13]. Keeping in view the nutritional and health beneficial potential of fermented soybean (Cheonggukjang (CGJ)), the current study was undertaken using B. amyloliquefaciens RWL-1.…”

Section: Discussionmentioning

confidence: 99%

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Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean

et al. 2020

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Soybean (Glycine max L.) is a good source of natural antioxidants and commonly consumed as fermented products such as cheonggukjang, miso, tempeh, and sufu in Asian countries. The aim of the current study was to examine the influence of novel endophytic bacterial strain, Bacillus amyloliquefaciens RWL-1 as a starter for soybean fermentation. During fermentation, the cooked soybeans were inoculated with different concentrations (1%, 3%, and 5%) of B. amyloliquefaciens RWL-1. The changes in 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, total phenolic contents, isoflavones (Daidzin, Genistin, Glycitin, Daidzein, Glycitein, and Genistein), amino acids (aspartic acid, threonine, serine, glutamic acid, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine, and proline) composition, and minerals (calcium, copper, iron, potassium, magnesium, manganese, sodium, nickel, lead, arsenic, and zinc) were investigated. The level of antioxidants, total phenolic contents, isoflavones, and total amino acids were higher in fermented soybean inoculated with 1% B. amyloliquefaciens RWL-1 after 60 h of fermentation as compared to control, 3% and 5% B. amyloliquefaciens RWL-1. Additionally, fermented soybean inoculated with 5% B. amyloliquefaciens RWL-1 showed the highest values for mineral contents. Changes in antioxidant activities and bioactive compounds depended on the concentration of the strain used for fermentation. From these results, we conclude that fermented soybean has strong antioxidant activity, probably due to its increased total phenolic contents and aglycone isoflavone that resulted from fermentation. Such natural antioxidants could be used in drug and food industries and can be considered to alleviate oxidative stress.

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Section: Discussionmentioning

confidence: 99%

“…Fermented soybean with various microorganisms improves the nutritious properties due to the rise in free isoflavones, resulting in higher concentrations of aglycones, improved minerals, and amino acids [12][13][14][15]. Depending on their chemical forms metabolic fate of soybean isoflavones differ due to the structure itself.…”

Section: Introductionmentioning

confidence: 99%

Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean

et al. 2020

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“…Antioxidative compounds are also produced during fermentation [58]. Fermented soybean is incubated with Aspergillus oryzae, Bacillus subtilis and Rhizopus oligosporus, and it has a higher degree of anti-lipid peroxidative effects compared with steam soybeans [56,59,60]. Its active constituents include free isoflavones, such as daidzein and genistein, which are considered major antioxidants [61][62][63].…”

Section: Discussionmentioning

confidence: 99%

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Ahn¹,

Cho²

2020

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We compared hepatoprotective effects between fermented rice bran (FRB) and fermented rice germ and soybean (FRS) in a Sprague-Dawley (SD) rat model of alcohol-induced hepatic injury (AIHI). To establish an SD rat model of AIHI, the SD rats were given 30% ethanol or water without ethanol treatment. Then, they were given 30% ethanol followed by FRB or FRS at concentrations of 15% or 30%. Our results indicate that the FRB might be more effective in lowering serum levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALP), malondialdehyde (MDA) levels in the serum and liver mitochondria, serum triglyceride levels and ALDH levels at a concentration of 15%, serum levels of lactate dehydrogenase (LDH), GSH levels at a concentration of 30% and MDA levels in the liver homogenate and microsome, and hepatic triglyceride levels at both concentrations as compared with the FRS. It can therefore be concluded that FRB might also be considered as an alternative to FRS in improving the AIHI. Author Contributions: Conceptualization, H.-Y.A. and Y.-S.C.; methodology, H.-Y.A.; software, H.-Y.A.; validation, H.-Y.A. and Y.-S.C.; formal analysis, H.-Y.A.; investigation, H.-Y.A.; resources, H.-Y.A.; data curation, H.-Y.A.; writing-original draft preparation, H.-Y.A. and Y.-S.C.; writing-review and editing, H.-Y.A. and Y.-S.C.; visualization, H.-Y.A.; supervision, H.-Y.A.; project administration, Y.-S.C. All authors have read and agreed to the published version of the manuscript.

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“…One gram sample plus nine millilitres of 0.85% sodium chloride solution was mixed and diluted bacterial suspension was spread over agar medium, incubated for 36 hours at 27 o C for counting of colonies (Ali et al 2017).…”

Section: Viable Cell Numbermentioning

confidence: 99%

Biochemical Constituents and In Vitro Antioxidant Potential of Fermented Wheat Grains Using <em>Bacillus subtilis</em>

Ilyas¹,

Roman²,

Ali³

et al. 2019

Preprint

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High antioxidants level in food is gradually becoming popular because of the enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants but its major bioactive compounds are not available for the human. This study was conducted with the aim to enhance the phytochemical constituents and antioxidative activity of wheat grains by fermenting it with the use of Bacillus subtilis KCTC 13241. The antioxidative potential was determined by DPPH (2,2-diphenyl-1-picryl- hydrazyl) and ABTS (3-ethyl-benzothiazo- line-6-sulfonic acid) radical scavenging assay as well by the concentration of amino acids, flavonoids, minerals, carbohydrates, and phenolic compounds. Different varieties showed different free radical scavenging potential on fermentation, which was significantly high with respect to their corresponding unfermented wheat varieties. The highest potential was found in a fermented wheat variety named Namhae and this combination can be used in the pharmaceutical and food industries.

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Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)

Cited by 31 publications

References 41 publications

Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean

Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Biochemical Constituents and In Vitro Antioxidant Potential of Fermented Wheat Grains Using <em>Bacillus subtilis</em>

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