Soy protein degradation drives diversity of amino-containing compounds via Bacillus subtilis natto fermentation

Zhang, Lili; Wu, Jian-lin; Xu, Ping; Guo, Shouwu; Zhou, Tingting; Li, Na

doi:10.1016/j.foodchem.2022.133034

Cited by 23 publications

(2 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The upregulated metabolites related to amino acid metabolism were much more abundant than the downregulated metabolites. It has been reported that the degradation of soybean protein by Bacillus natto promotes the diversity of amino compounds [19], which is in agreement with our results. After fermentation, the basic nutrients of SC were preserved, and FSC is more easily absorbed by the human body.…”

Section: Discussionsupporting

confidence: 94%

Patterns of the Nutrients and Metabolites in Apostichopus japonicus Fermented by Bacillus natto and Their Ability to Alleviate Acute Alcohol Intoxication

Gu,

Zhao,

et al. 2024

Foods

View full text Add to dashboard Cite

The aim of this study was to understand the changes in nutrient composition and differences in metabolites in Apostichopus japonicus fermented by Bacillus natto and their function in alleviating acute alcohol intoxication (AAI) through in vivo studies. The results showed no significant difference between the basic components of sea cucumber (SC) and fermented sea cucumber (FSC). The SC proteins were degraded after fermentation, and the amino acid content in FSC was significantly increased. The differentially abundant metabolites of SC and FSC were identified by LC-MS/MS. The contents of amino acid metabolites increased after fermentation, and arachidonic acid metabolism was promoted. The results demonstrated that FSC alleviated AAI by improving the activities of alcohol-metabolizing enzymes and antioxidant enzymes in the liver but did not alleviate the accumulation of triglycerides. Our results will provide beneficial information for the development and application of new products from FSC.

show abstract

Section: Discussionsupporting

confidence: 94%

Patterns of the Nutrients and Metabolites in Apostichopus japonicus Fermented by Bacillus natto and Their Ability to Alleviate Acute Alcohol Intoxication

Gu,

Zhao,

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…B. amyloliquefaciens JY06 can be used to eliminate ethyl carbonate and enhance the flavor of soy sauce [6], and B. amyloliquefaciens JY06 can reduce the 'browning' reaction during the production of soy sauce [6]. Bacillus subtilis natto breaks down the proteins in natto and increases the diversity of amino acid compounds [7]. We found that Bacillus spp.…”

Section: Introductionmentioning

confidence: 91%

Enhancing Protease and Amylase Activities in Bacillus licheniformis XS-4 for Traditional Soy Sauce Fermentation Using ARTP Mutagenesis

Zhang

Deng³

et al. 2023

Foods

View full text Add to dashboard Cite

This study was conducted to increase the enzymatic activity of Bacillus licheniformis XS-4, which was isolated from the traditional fermented mash of Xianshi soy sauce. The mutation was induced by atmospheric and room-temperature plasma (ARTP), and a mutant strain, mut80, was obtained. mut80 exhibited significant increases in protease and amylase activity by 90.54% and 143.10%, respectively, and the enhanced enzymatic activities were stably maintained after 20 consecutive incubations. Re-sequencing analysis of mut80 revealed that the mutation sites were located in 1518447(AT-T) and 4253106(G-A) in its genome, which was involved in the metabolic pathways of amino acids. The expression of the protease synthetic gene (aprX) increased 1.54 times, while that of the amylase gene (amyA) increased 11.26 times, as confirmed via RT-qPCR. Using ARTP mutagenesis, the present study proposes a highly efficient microbial resource with enhanced protease and amylase activity provided by B. licheniformis, which can potentially be used to improve the efficiency of traditional soy sauce fermentation.

show abstract

Solid-state fermentation with Bacillus subtillis co-cultured with probiotic Lactobacillus spp. enhances the bioactive peptides, nutritional and antioxidative potentials of tamarind seed

Ezekiel,

Oguntoye,

Salami

2024

Biocatalysis and Agricultural Biotechnology

View full text Add to dashboard Cite

Soy protein degradation drives diversity of amino-containing compounds via Bacillus subtilis natto fermentation

Cited by 23 publications

References 49 publications

Patterns of the Nutrients and Metabolites in Apostichopus japonicus Fermented by Bacillus natto and Their Ability to Alleviate Acute Alcohol Intoxication

Patterns of the Nutrients and Metabolites in Apostichopus japonicus Fermented by Bacillus natto and Their Ability to Alleviate Acute Alcohol Intoxication

Enhancing Protease and Amylase Activities in Bacillus licheniformis XS-4 for Traditional Soy Sauce Fermentation Using ARTP Mutagenesis

Solid-state fermentation with Bacillus subtillis co-cultured with probiotic Lactobacillus spp. enhances the bioactive peptides, nutritional and antioxidative potentials of tamarind seed

Contact Info

Product

Resources

About