Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment

Madjirebaye, Philippe; Peng, Fei; Huang, Tao; Liu, Zhanggen; Mueed, Abdul; Pahane, Majeste Mbiada; Guan, Qianqian; Xiao, Muyan; Du, Tonghao; Wei, Benliang; Xiong, Shijin; Zhang, Linli; Xiong, Tao; Peng, Zhen

doi:10.1016/j.fbio.2022.102207

Cited by 15 publications

(15 citation statements)

References 37 publications

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“…Likewise, FSM4 strongly decreased hexanal and produced a higher abundance of 2-butanone, acetoin, and acetic acids. [21] In this study, fermentation mainly involved the hydrolyzation of the glycoside forms (daidzin and genistin) of isoflavone to the more bioactive aglycone forms (daidzein and genistein) in soymilk.…”

Section: Discussionmentioning

confidence: 99%

“…Likewise, FSM4 strongly decreased hexanal and produced a higher abundance of 2‐butanone, acetoin, and acetic acids. [ 21 ] In this study, fermentation mainly involved the hydrolyzation of the glycoside forms (daidzin and genistin) of isoflavone to the more bioactive aglycone forms (daidzein and genistein) in soymilk. Previous studies reported that soy compounds such as protein, oligosaccharides, small peptides, polyphenols, and isoflavones can help to maintain intestinal mucosa integrity, regulate intestinal flora balance, restore intestinal healthy bacteria, and reduce the amount of enteric pathogen colonization.…”

Section: Discussionmentioning

confidence: 99%

“…[ 60 ] This corresponded with our in vitro studies, in which FSM4 performed better inhibitory effects on E. coli CMCC44350, Sal. typhi ATCC1331, and St. aureus CMCC26003, suggesting that during the fermentation, LAB produced fewer specific organic acids active in soymilk, [ 21 ] with a widely documented activity on pathogenic bacteria exerting antimicrobial activity. [ 20 ] In fact, soy polyphenols and isoflavones can regulate the gut microbiota in the intestines, inhibit the growth of harmful bacteria, and restore the ecological balance and homeostasis of gut microbiota.…”

Section: Discussionmentioning

confidence: 99%

“…The whole of the treated soybeans was heated in 0.15% (w/v) NaCl at 92 °C for 6 min and soaked overnight at room temperature (25 °C) for 15 h. After peeling, the soybeans were rinsed with potable water and ground using a blender machine (DJ13B‐D08EC; Joyoung Co., Ltd, Hangzhou, China). [ 21 ]…”

Section: Methodsmentioning

confidence: 99%

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Exploring Impact of Probiotic‐Fermented Soymilk on Dextran‐Sulfate‐Sodium‐Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile

Madjirebaye,

Peng,

Mueed

et al. 2024

Molecular Nutrition Food Res

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ScopeLactic acid bacteria with probiotic functions and their fermentation products play a role in regulating ulcerative colitis (UC). This study investigates the potential role of fermented soymilk (FSM4) rich in isoflavones on DSS‐induced UC.Methods and ResultsMice received 3% DSS and are supplemented daily once for 1 week by NFSM and FSM4. DSS usually causes intestinal inflammation and alters the gut microbiota. FSM4 intervention improves the UC‐related inflammation and gut microbiota alteration. It considerably decreases pro‐inflammatories such as TNF‐α, IL‐1β, and IL‐6 in serum and COX‐2 and MPO in colon tissues and pathogenic bacteria (Escherichia‐Shigella). This facilitates gut‐healthy bacteria growth. These healthy bacteria negatively correlat with pro‐inflammatory factors but positively associated with acetic acid, butyric acid, and propionic acid, which may act for PPAR‐γ pathway activating and NF‐κB p65 pathway inhibiting, lowering the risk of UC. Overall, FSM4 might alleviate UC and significantly reverse the dysbiosis of gut microbiota via the PPAR‐γ activation. It could be a good alternative for developing functional food to protect against UC.ConclusionFSM4 attenuates intestinal inflammation and modulates the SCFA‐producing bacteria growth, which enable the PPAR‐γ activation to alleviate the UC target, which could be a dietary intervention strategy for gut health.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Exploring Impact of Probiotic‐Fermented Soymilk on Dextran‐Sulfate‐Sodium‐Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile

Madjirebaye,

Peng,

Mueed

et al. 2024

Molecular Nutrition Food Res

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“…Our previous works investigated the effectiveness of lactic acid bacteria as probiotic candidates 10 and the functional properties of fermented soymilk (FSM4) 11 (Tables S6, S7 and Fig. S5-S10 †).…”

Section: Discussionmentioning

confidence: 99%

Promising probiotic-fermented soymilk for alleviating acute diarrhea: insights into the microbiome and metabolomics

Madjirebaye,

Peng,

Mueed

et al. 2024

Food Funct.

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Characterization and application of Bacillus velezensisD6 co‐producing α‐amylase and protease

Wang,

Bai

et al. 2024

J Sci Food Agric

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BACKGROUNDResearch on the co‐production of multiple enzymes by Bacillus velezensis as a novel species is still a topic that needs to be studied. This study aimed to investigate the fermentation characteristics of B. velezensis D6 co‐producing α‐amylase and protease and to explore their enzymatic properties and applications in fermentation.RESULTSThe maximum co‐production of α‐amylase and protease reached 13.13 ± 0.72 and 2106.63 ± 64.42 U mL−1, respectively, under the optimal fermented conditions (nutrients: 20.0 g L−1 urea, 20.0 g L−1 glucose, 0.7 g L−1 MnCl2; incubation conditions: initial pH 7.0, temperature 41 °C, 8% inoculation size and 30% working volume). Moreover, the genetic co‐expression of α‐amylase and protease increased from 0 to 24 h and then decreased after 36 h at the transcriptional level, which coincided with the growth trend of B. velezensis D6. The optimal reaction temperature of α‐amylase was 55–60 °C, while that of protease was 35–40 °C. The activities of α‐amylase and protease were retained by over 80% after thermal treatment (90 °C, 1 h), which indicated that two enzymes co‐produced by B. velezensis D6 demonstrated excellent thermal stability. Moreover, the two enzymes were stable over a wide pH range (pH 4.0–8.0 for α‐amylase; pH 4.0–9.0 for protease). Finally, the degrees of hydrolysis of corn, rice, sorghum and soybeans by α‐amylase from B. velezensis D6 reached 44.95 ± 2.95%, 57.16 ± 2.75%, 52.53 ± 4.01% and 20.53 ± 2.42%, respectively, suggesting an excellent hydrolysis effect on starchy raw materials. The hydrolysis degrees of mackerel heads and soybeans by protease were 43.93 ± 2.19% and 26.38 ± 1.72%, respectively, which suggested that the protease from B. velezensis D6 preferentially hydrolyzed animal‐based protein.CONCLUSIONThis is a systematic study on the co‐production of α‐amylase and protease by B. velezensis D6, which is crucial in widening the understanding of this species co‐producing multi‐enzymes and in exploring its potential application. © 2024 Society of Chemical Industry.

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Effects of fermentation conditions on bioactive substances in lactic acid bacteria-fermented soymilk and its storage stability assessment

Cited by 15 publications

References 37 publications

Exploring Impact of Probiotic‐Fermented Soymilk on Dextran‐Sulfate‐Sodium‐Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile

Exploring Impact of Probiotic‐Fermented Soymilk on Dextran‐Sulfate‐Sodium‐Induced Ulcerative Colitis via Modulating Inflammation and Gut Microbiota Profile

Promising probiotic-fermented soymilk for alleviating acute diarrhea: insights into the microbiome and metabolomics

Characterization and application of Bacillus velezensisD6 co‐producing α‐amylase and protease

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