Antioxidation, angiotensin converting enzyme inhibition activity, nattokinase, and antihypertension of Bacillus subtilis (natto)-fermented pigeon pea

Abstract

Because of the high incidence of cardiovascular diseases in Asian countries, traditional fermented foods from Asia have been increasingly investigated for antiatherosclerotic effects. This study investigated the production of nattokinase, a serine fibrinolytic enzyme, in pigeon pea by Bacillus subtilis fermentation. B. subtilis 14714, B. subtilis 14715, B. subtilis 14716, and B. subtilis 14718 were employed to produce nattokinase. The highest nattokinase activity in pigeon pea was obtained using B. subtilis 14715 fermentation for 32 hours. In addition, the levels of antioxidants (phenolics and flavonoids) and angiotensin converting enzyme inhibitory activity were increased in B. subtilis 14715-fermented pigeon pea, compared with those in nonfermented pigeon pea. In an animal model, we found that both water extracts of pigeon pea (100 mg/kg body weight) and water extracts of B. subtilis-fermented pigeon pea (100 mg/kg body weight) significantly improved systolic blood pressure (21 mmHg) and diastolic blood pressure (30 mmHg) in spontaneously hypertensive rats. These results suggest that Bacillus-fermented pigeon pea has benefits for cardiovascular health and can be developed as a new dietary supplement or functional food that prevents hypertension.

Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation withActinomucor elegans

“…Small peptides are generally accepted as the main substance that induces potent ACE-inhibitory activity (Lee et al, 2015;Rui et al, 2015). Our results also correspond to the generation of small peptides caused by the strong proteolytic capacity of A. elegans DCY-1, leading to observation of significant ACE-inhibitory activity in the fermented soymilk residues.…”

“…The highest inhibition ratio (61.17% ± 0.94%) was obtained at the end of the fermentation process, which was possibly caused by the accumulation of bioactive peptides in the soymilk residues. Studies reported (B.-H. Lee, Lai, & Wu, 2015;Torino et al, 2013) that fermented cereals showed higher ACE-inhibitory activity than non-fermented cereals, suggesting that A. elegans DCY-1 in the present study possibly produced ACE-inhibitory substances Values are presented as means ± SD (n = 3), and means in the same row with different lower case letters (a, b, c, d) are significantly different (p < 0.05). Figure 2.…”

Role of pigeon pea (Cajanus cajan L.) in human nutrition and health: A review

“…The European Society of Hypertension reco mm ends diet and lifestyle approaches as a basis for prevention and treatment of hypertension. From animal model, it was both water extracts of pigeon pea and water extracts of B. subtilis fermented pigeon pea improved systolic blood pressure and diastolic blood pressure in spontaneously hypertensive rats (Lee et al 2015).…”

Local condiments from fermented tropical legume seeds modulate activities of critical enzymes relevant to cardiovascular diseases and endothelial function

“…In addition, it has been studied that fermentation increases the phenolic contents of legume seeds (Oboh, Ademiluyi, & Akindahunsi, ). While the medicinal properties of fermented legume seeds including fermented pigeon pea, Bambara groundnut, African locust bean, and soybean in the management of CVD such as hypertension has been reported (Ademiluyi & Oboh, ; Lee, Lai, & Wu, ), the possible underlying mechanisms have not been sufficiently studied. Therefore, this study was designed to investigate the modulatory effect of extracts from fermented locust bean and soybean on activities of AChE, PDE‐5′, arginase, and ecto‐5′nucleosidase enzymes which are linked to endothelial function and CVD.…”