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

Han, Xujun; Nagano, Hiroko; Phromraksa, Panthitra; Tsuji, Michiko; Shimoyamada, Makoto; Kasuya, Shiro; Suzuki, Tomohiko; Khamboonruang, Chirasak

doi:10.3136/fstr.18.651

Cited by 3 publications

(2 citation statements)

References 38 publications

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“…35 These proteins were hydrolyzed to produce large amounts of free amino acids such as glutamate, arginine, lysine and phenylalanine. 36 GO:0000326 indicated that the proteins stored in the protein storage vacuole were gradually released into the fermentation system during moromi fermentation. GO:0008270 implied a gradual decrease in the role of metalloenzymes with zinc ions as the active center during moromi fermentation.…”

Section: Results Of Go Enrichment Of Deps In Soy Sauce Mash During Mo...mentioning

confidence: 99%

“…The protein storage vacuole was a structure in soybean cells that contained two main types of storage proteins, 11S glycinin and 7S β ‐conglycinin 35 . These proteins were hydrolyzed to produce large amounts of free amino acids such as glutamate, arginine, lysine and phenylalanine 36 . GO:0000326 indicated that the proteins stored in the protein storage vacuole were gradually released into the fermentation system during moromi fermentation.…”

Section: Resultsmentioning

confidence: 99%

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Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash

He,

Hou,

Zeng

et al. 2024

J Sci Food Agric

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BackgroundDuring the brewing of soy sauce, the conversion of multiple substances was driven by various microorganisms and their secreted enzyme systems. The soy sauce mash was an important source of enzyme systems during moromi fermentation, but the changes of enzyme systems in soy sauce mash during moromi fermentation were poorly understood. In order to explore the predominated enzyme systems existing during the moromi fermentation and to explain the characteristics of the enzyme system changes, the enzymatic activities assay and 4D‐label free proteomics analyze were conducted on soy sauce mash at different stages of fermentation.ResultsThe activities of hydrolytic enzymes in soy sauce mash decreased continuously throughout the fermentation process, while most of the characteristic physicochemical substances in soy sauce mash supernatant had already accumulated at the early stage of fermentation. Four hydrolytic enzymes were found to be positively correlated with important physicochemical indexes by PCA and Pearson correlation analysis. The proteomics analysis revealed three highly upregulated enzymes and two enzymes that were present in important metabolic pathways throughout the fermentation process. Furthermore, it was found that Aspergillus oryzae was able to accumulate various nutrients in the soy sauce mash by downregulating most of its metabolic pathways.ConclusionThe enzymes present with excellent property during the moromi fermentation period could be obtained from these results. Meanwhile, the characterization of the metabolic pathways of microorganisms during the moromi fermentation period was revealed. It provides a scientific basis for more scientific and purposeful improvement of moromi fermentation in the future.This article is protected by copyright. All rights reserved.

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Section: Results Of Go Enrichment Of Deps In Soy Sauce Mash During Mo...mentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash

He,

Hou,

Zeng

et al. 2024

J Sci Food Agric

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Purification, characterisation and visualisation of soybean protein hydrolysis by aspergillopepsin I from mangrove Aspergillus tubingensis

Yao,

Liu,

Chang

et al. 2024

International Biodeterioration & Biodegradation

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Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology

et al. 2021

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This study aimed to improve the nutritional value of soybean meal (SBM) by solid-state fermentation (SSF) using Bacillus subtilis natto (B. s. natto) to overcome the limitations of SBM usage in aquafeed. The response surface methodology (RSM) was employed to explore the relationships of fermentation conditions, such as temperature, time, water-substrate ratio, and layer thickness, on the degree of protein hydrolysis (DH) and the crude protein (CP) content. The optimum conditions for achieving the higher DH (15.96%) and CP (55.76%) were 43.82 °C, 62.32 h, 1.08 of water-substrate ratio, and a layer thickness of 2.02 cm. CP and DH in the fermented soybean meal (FSM) increased by 9.8% and 177.1%, respectively, and crude fiber decreased by 14.1% compared to SBM. The protein dispersibility index (PDI) decreased by 29.8%, while KOH protein solubility (KPS) was significantly increased by 17.4%. Flavonoids and total phenolic acid content in FSM were increased by 231.0% and 309.4%, respectively. Neutral protease activity (NPA) also reached a high level (1723.6 U g−1). Total essential amino acids (EAA) in FSM increased by 12.2%, higher than the 10.8% increase of total non-essential amino acids (NEAA), while the total free amino acids content was 12.76 times higher than that of SBM. Major anti-nutritional factors in SBM were significantly reduced during the process, and almost all SBM protein macromolecules were decomposed. Together with the cost-effectiveness of SSF, B. s. natto-fermented SBM products have great potential to improve the plant composition and replace high-cost ingredients in aquafeed, contributing to food security and environmental sustainability.

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

Cited by 3 publications

References 38 publications

Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash

Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash

Purification, characterisation and visualisation of soybean protein hydrolysis by aspergillopepsin I from mangrove Aspergillus tubingensis

Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology

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