Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans

Abstract

In this study, five plant matrices (pea, mung bean, lentils, soy and sunflower) were fermented using Bacillus subtilis var. natto. Then the process influence on the content of fatty acids and proteins was evaluated, depending on the fermentation length. Fermentation was conducted for 144 hours in controlled conditions of temperature and relative humidity (37°C, 75%). Samples for tests were collected every 24 hours. Gas chromatography coupled with triple quadrupole tandem mass spectrometry (GC-MS/MS) was used to evaluate fatty acids content in fermented seeds. Their composition was expressed as a percentage of the total quantity of fatty acids. The protein content in plant matrices was analysed with the modified Bradford protein assay, using the TECAN apparatus with the i-Control software, of the wave length of ʎ=595 nm. Studies showed that the prolonged fermentation time influenced an increase of polyunsaturated fatty acids (PUFA) content in all studied seeds. Promising results were obtained for soy, sunflower, and lentil seeds, amounting to 3.6%; 68.7% and 67.7%, respectively. This proves that the process of seed fermentation can be effectively used to increase their nutritional value.

Nutritional, bioactive components and health properties of the milpa triad system seeds (corn, common bean and pumpkin)

“…SFA, saturated fatty acids; MUFA, monousaturated fatty acids; PUFA, polyunsaturated fatty acids; ND, non-detected. Adapted from Bhagya et al ( 120 ), David et al ( 121 ), Iwuagwu et al ( 123 ), Kawakami et al ( 115 ), Lee and Ahn ( 116 ), Lee et al ( 118 ), Opapeju et al ( 114 ), Słowik-Borowiec et al ( 119 ), Sutivisedsak et al ( 121 ), Vujasinovic et al ( 124 ) and Zamaninour et al ( 117 ).…”

Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique

“…We made modifications including the use of less toxic solvents, the use of internal triglyceride standard (ISTD) and determination of FAME by the GC-MS technique in the Single Ion Monitoring mode (SIM), instead of GC-FID. The modified method was used in our laboratory for algae and yeast samples, but full validation data was not published yet (Szpyrka et al, 2020;Potocki et al, 2020;Rogóż et al, 2021;Słowik-Borowiec et al, 2022). The aim of the study was to amend and adapt to other matrices the fast and simple method for determination of total lipids, expressed as FAME, by performing the in situ transesterification and verified this method by analyses of olive oil certified reference material (CRM).…”

“…2 determine the actual trace content of pentadecanoic acid C15:0 in food samples. The sample preparation and instrumental analysis were done according to procedure described earlier (Van Wychen et al, 2013;Szpyrka et al, 2020;Potocki et al, 2020;Słowik-Borowiec et al, 2022). Shortly, 10 mg of dry (yeast, yeast flakes, biscuits) or 20 μL of liquid (milk thistle oil and olive oil) food samples were weighed, and ISTDs were added.…”

“…After reaction, the FAME were extracted by petroleum ether and analyzed by gas chromatography (7890A model) coupled to mass spectrometry (7000 model, Agilent Technologies, Palo Alto, CA, USA) in the SIM mode. The detailed description for sample preparation and chromatographic acquisition parameters were presented in our earlier works (Szpyrka et al, 2020;Potocki et al, 2020;Słowik-Borowiec et al, 2022). For each FAME, linearity was established using five points calibration curves (Rogóż et al, 2021).…”