Antioxidant activity of Bacillus subtilis-fermented red beans in vitro and in vivo

Chou, Su‐Tze; Hsu, Chih-Wei; Tseng, Ching-Wen; Chung, Yun‐Chin

doi:10.1016/j.jbiotec.2010.09.290

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“…Bacillus subtilis was reported to give rise to high proteolytic activities in soybean fermentation, and markedly increases the free amino acid content by hydrolysis of protein with proteolytic enzymes (Dajanta et al, 2011;Sarkar et al, 1997). Moreover, some proteolytic enzymes from B. subtilis have been proven to degrade wheat allergens (Nagano et al, 2003), hydrolyze soybean protein into functional peptides with anti-angiotensin converting enzyme (Gibbs et al, 2004), and have anti-thrombotic (Omura et al, 2004) and antioxidant properties (Chou et al, 2010;Zhu et al, 2008). Therefore, this study aims to evaluate the hydrolytic influence of B. subtilis on soybean 7S and 11S, and to gain a better understanding as an application attempt.…”

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confidence: 99%

Hydrolysis of Soybean 7S and 11S Globulins Using Bacillus subtilis

Han

Nagano

Phromraksa³

et al. 2012

FSTR

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Soybean protein is an important plant protein source; its two major constituents, 7S and 11S, account for more than 70% of its total protein. in this study, the soybean 7S and 11S fractions were enzymatically hydrolyzed by Bacillus subtilis strains from traditional fermented foods, and the hydrolysates were analyzed using immunoblotting and an amino acid analyzer. According to the immunoblotting, the main components and allergens of 7S and 11S were degraded into smaller units. Large amounts of free amino acids (FAA) released in diverse profiles were also detected. B. subtilis SB3 and SB5 released more total FAA than other strains. Therefore, these B. subtilis strains may have potential for application in the production of hypoallergenic soybean foods rich in FAA.

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