Optimization of Soymilk Fermentation by the Protease-producing Lactobacillus paracasei

Lee, Sulhee; Jang, Dong-Hun; Choi, Hyojeong

doi:10.9721/kjfst.2013.45.5.571

Cited by 3 publications

(3 citation statements)

References 10 publications

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“…L. paracasei subsp . paracasei NCC 2511 belongs to the group of facultative heterofermentative lactic acid bacteria (LAB), which are also widely used in dairy and plant-based milk fermentation [ 55 – 57 ] and known to exhibit probiotic properties [ 58 , 59 ] and increase l -lysine levels, as shown for soy meal [ 60 ], soybean flour [ 14 ], and cowpea milk [ 18 ].…”

Section: Discussionmentioning

confidence: 99%

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Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

et al. 2021

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Background Plant-based milk alternatives are more popular than ever, and chickpea-based milks are among the most commercially relevant products. Unfortunately, limited nutritional value because of low levels of the essential amino acid l-lysine, low digestibility and unpleasant taste are challenges that must be addressed to improve product quality and meet consumer expectations. Results Using in-silico screening and food safety classifications, 31 strains were selected as potential l-lysine producers from approximately 2,500 potential candidates. Beneficially, 30% of the isolates significantly accumulated amino acids (up to 1.4 mM) during chickpea milk fermentation, increasing the natural level by up to 43%. The best-performing strains, B. amyloliquefaciens NCC 156 and L. paracasei subsp. paracasei NCC 2511, were tested further. De novo lysine biosynthesis was demonstrated in both strains by 13C metabolic pathway analysis. Spiking small amounts of citrate into the fermentation significantly activated l-lysine biosynthesis in NCC 156 and stimulated growth. Both microbes revealed additional benefits in eliminating indigestible sugars such as stachyose and raffinose and converting off-flavour aldehydes into the corresponding alcohols and acids with fruity and sweet notes. Conclusions B. amyloliquefaciens NCC 156 and L. paracasei subsp. paracasei NCC 2511 emerged as multi-benefit microbes for chickpea milk fermentation with strong potential for industrial processing of the plant material. Given the high number of l-lysine-producing isolates identified in silico, this concept appears promising to support strain selection for food fermentation.

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Section: Discussionmentioning

confidence: 99%

“…According to previous studies, the glycolytic capacity among strains of L. paracasei subsp . paracasei and other lactobacilli is rather strain specific [ 4 , 57 , 63 – 66 ].…”

Section: Discussionmentioning

confidence: 99%

Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

et al. 2021

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“…The strain and optimal conditions used for soymilk fermentation were as previously reported [18]. Lacticaseibacillus paracasei MK1 was isolated from aged kimchi and soymilk was obtained from Yonsei University Milk (Seoul, Republic of Korea).…”

Section: Lactic Acid Bacteria and Fermentation Of Soymilkmentioning

confidence: 99%

The Radical Scavenging Activities and Anti-Wrinkle Effects of Soymilk Fractions Fermented with Lacticaseibacillus paracasei MK1 and Their Derived Peptides

Lee¹,

Choi²,

Jeong

et al. 2023

Antioxidants

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Soybean-derived peptides exert several beneficial effects in various experimental models. However, only a few studies have focused on the radical scavenging and anti-wrinkle effects of soymilk-derived peptides produced via different processes, such as fermentation, enzymatic treatment, and ultrafiltration. Therefore, in this study, we investigated the radical scavenging and antiwrinkle effects of soymilk fractions produced using these processes. We found that 50SFMKUF5, a 5 kDa ultrafiltration fraction fermented with Lacticaseibacillus paracasei MK1 after flavourzyme treatment, exhibited the highest radical scavenging activity using the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay as well as potent anti-wrinkle effects assessed by type 1 procollagen production and tumor necrosis factor-α production in ultraviolet B (UVB)-treated human dermal fibroblasts and HaCaT keratinocytes. To identify potential bioactive peptides, candidate peptides were synthesized, and their anti-wrinkle effects were assessed. APEFLKEAFGVN (APE), palmitoyl-APE, and QIVTVEGGLSVISPK peptides were synthesized and used to treat UVB-irradiated fibroblasts, HaCaT keratinocytes, and α-melanocyte-stimulating hormone-induced B16F1 melanoma cells. Among these peptides, Pal-APE exerted the strongest effect. Our results highlight the potential of soymilk peptides as anti-aging substances.

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Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages

Sun

Liu

et al. 2019

LWT

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Optimization of Soymilk Fermentation by the Protease-producing Lactobacillus paracasei

Cited by 3 publications

References 10 publications

Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

The Radical Scavenging Activities and Anti-Wrinkle Effects of Soymilk Fractions Fermented with Lacticaseibacillus paracasei MK1 and Their Derived Peptides

Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages

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