Stimulatory effects of amino acids on γ-polyglutamic acid production by Bacillus subtilis

Zhang, Chao; Wu, Daoji; Qiu, Xueliang

doi:10.1038/s41598-018-36439-4

Cited by 28 publications

(10 citation statements)

References 29 publications

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“…Soybean heat treatment has been demonstrated to induce the breakdown of protein peptide bonds and the release of amino acids [16]. Moreover, previous researches also showed that the increased solubility of amino acids in the medium leads to additional acceleration of BS-induced fermentation and high protease activity [8,38]. Hence, the observed results suggest that proteases contained in BS robustly accelerated amino acid release because of the enhanced breakdown of proteins to amino acids in warm water.…”

Section: Comparison Of Phytochemical Profiles Of Ao-/bs-fermented Soymentioning

confidence: 95%

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Hyeon

Min

Moon

et al. 2020

Foods

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Soybean processing, e.g., by soaking, heating, and fermentation, typically results in diverse metabolic changes. Herein, multivariate analysis-based metabolic profiling was employed to investigate the effects of fermentation by Aspergillus oryzae or Bacillus subtilis on soybean substrates extracted at 4, 25, or 55 °C. As metabolic changes for both A. oryzae and B. subtilis were most pronounced for substrates extracted at 55 °C, this temperature was selected to compare the two microbial fermentation strategies, which were shown to be markedly different. Specifically, fermentation by A. oryzae increased the levels of most organic acids, γ-aminobutyric acid, and glutamine, which were ascribed to carbohydrate metabolism and conversion of glutamic acid into GABA and glutamine. In contrast, fermentation by B. subtilis increased the levels of most amino acids and isoflavones, which indicated the high activity of proteases and β-glucosidase. Overall, the obtained results were concluded to be useful for the optimization of processing steps in terms of nutritional preferences.

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Section: Comparison Of Phytochemical Profiles Of Ao-/bs-fermented Soymentioning

confidence: 95%

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Hyeon

Min

Moon

et al. 2020

Foods

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“…Ammonium sulphate acts as a nitrogen source thus it is the main ingredient of the production medium. Cromwick & Gross et al and Zhang et al [10,36] reported that L-Glutamic acid and citric acid are the main precursor substrates for the production of γ-PGA biopolymer. Thus, in this present study both substrates were utilized.…”

Section: Discussionmentioning

confidence: 99%

Microbial production of poly (γ-) glutamic acid and its use as an anti-thawing agent and as prebiotic

Bhatt¹,

Raut²

2022

World J. Adv. Res. Rev.

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Poly-γ-glutamic acid (γ-PGA) is a natural, edible, non-toxic, non-immunogenic, and an anionic homo-polyamide, produced by various microorganisms. At an industrial level, for preparing probiotic foods, probiotic cultures are added in powdered forms. Here, cultures are formerly freeze-dried. Freeze-drying process is itself very detrimental to the viability of such organisms as it utilizes very low temperatures of -80 °C. A bacterial strain was isolated from fertilized soil and was statistically optimized in this study. Upon optimization using Plackett-Burman model, a significant increase in the yield from 4.51 ± 0.32g/L to 19.0 ± 0.5g/L was observed. To investigate the cryoprotectant activity during freeze-drying process, Lactococcus lactis was freeze-dried and was subjected to a series of thawing temperatures. Cultures where then treated with a polyelectrolytic combination of γ-PGA (anionic polymer) and Gelatin (cationic polymer). This combination showed a synergistic effect in protecting Lactococcus lactis during freeze-drying wherein a log reduction of only 0.23 was noted, compared to unprotected cells, 2.85. In addition to this, the prebiotic activity of γ-PGA was also assessed in vitro. It was found that there was a significant increase in the growth of Lactococcus lactis (32.14%) considering the effect of γ-PGA alone. Thus, the combinatorial effect of this biopolymer i.e., as a cryoprotectant and as a prebiotic can definitely bring out a beneficial probiotic product into the market with improved health effects.

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“…The effect of amino acids addition to a fermentation medium of B. subtilis Z15 has been demonstrated [39]. Increase in γ-PGA yield corresponding to 23.18%, 12.15%, and 31.46% was reported on the respective addition of 3 g/l aspartic acid (at 0 h), 1.5 g/l phenylalanine (at 0 h), and 7 g/l glutamic acid (at 24 h).…”

Section: Optimization Of Medium Compositionmentioning

confidence: 94%

Drug delivery applications of poly-γ-glutamic acid

Balogun-Agbaje

Odeniyi

2021

Futur J Pharm Sci

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Background Poly-γ-glutamic acid (γ-PGA) is a biopolymer of microbial origin, consisting of repeating units of l-glutamic acid and/or D-glutamic acid. The biopolymer has found use in the fields of agriculture, food, wastewater, and medicine, owing to its non-toxic, biodegradable, and biocompatible properties. Due to its biodegradability, γ-PGA is being tipped to dislodge synthetic plastics in drug delivery application. High cost of production, relative to plastics, is however a clog in the wheel of achieving this. Main body of abstract This review looked at the production, nanoparticles fabrication, and drug delivery application of γ-PGA. γ-PGA production optimization by modifying the fermentation medium to tailor towards the production of desirable polymer at reduced cost and techniques for the formulation of γ-PGA nanoparticle as well as its characterization were discussed. This review also evaluated the application of γ-PGA and its nanoparticles in the delivery of drugs to action site. Characterization of γ-PGA and its nanoparticles is a crucial step towards determining the applicability of the biopolymer. γ-PGA has been used in the delivery of active agents to action sites. Conclusion This review highlights some of the efforts that have been made in the appraisal of γ-PGA and its nanoparticles for drug delivery. γ-PGA is a candidate for future extensive use in drug delivery.

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Stimulatory effects of amino acids on γ-polyglutamic acid production by Bacillus subtilis

Cited by 28 publications

References 29 publications

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures

Microbial production of poly (γ-) glutamic acid and its use as an anti-thawing agent and as prebiotic

Drug delivery applications of poly-γ-glutamic acid

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