Structural Transformation and Creativity Induced by Biological Agents during Fermentation of Edible Nuts from Terminalia catappa

Abstract

Terminalia catappa L. (tropical almond) is a nutritious fruit found mainly in the tropics. This study is aimed to establish the naturally biotransformed molecules and identify the probiotic agents facilitating the fermentation. The aqueous extracts from both the unfermented and fermented T. catappa nuts were subjected to gas chromatography/mass spectrometry (GC/MS) analysis. Syringol (6.03%), glutamine (1.71%), methyl laurate (1.79%), methyl palmitate (1.53%), palmitic acid (5.20%), palmitoleic acid (2.80%), and methyl oleate (2.97%) were detected in the unfermented nuts of the T. catappa. Additionally, two of these natural compounds (palmitic acid (4.19%) and palmitoleic acid (1.48%)) survived the fermentation process to emerge in the fermented seeds. The other natural compounds were biotransformed into 2,3-butanediol (1.81%), butyric acid (16.20%), propane-1,3-diol (19.66%), neoheptanol (2.89%), 2-piperidinone (6.63%), palmitoleic acid (1.18%), formamide, n-(p-hydroxyphenethyl)- (2.80%), and cis-vaccenic acid (1.69%) that newly emerged in the fermented seeds. The phytochemical compounds are likely carbon sources for the organisms facilitating the biotransformed molecules and product production. Four (4) potential probiotic bacteria strains, namely, Probt B1a, Probt B2a, Probt B4a, and Probt B4b, were isolated from the fermented nut. Enterococcus faecum, and Enterococcus faecalis were the organisms identified as driving the fermentation of the seeds. All strains were gram-positive, catalase-negative, and non-hemolytic, which suggests their harmless nature. N-(p-hydroxyphenethyl)-) was associated with fermentation for the first time, and neoheptanol was discovered as the main alcoholic molecule formed during the fermentation of the seeds. This fermentation is a handy tool for bio-transforming compounds in raw food sources into compounds with nutritious and therapeutic potentials.

Enterococcus faecalis-Induced Biochemical Transformation during Fermentation of Underutilized Solenostemon monostachyus Leaves

“…The formation of Aescin seems to be the parent phytochemical compound from where most of the other simpler phytochemical compounds are derived. The fermentation produced alcohols and acids, similar to most of the fermentation process [17,67]. Ethanoic acid and valeric acid are the major acids produced by the 3-days and 5-days E. faecalis-induced fermentation process, respectively.…”

“…Numerous strains of E. faecalis that were so far identified are harmful and implicated in drug resistance and biofilm formation in the human intestine [38][39][40]. Interestingly, the strain of E. faecalis used in this study was nonvirulent due to its Gram-positive, catalase-negative, and non-hemolytic nature previously established for probiotic use [17,41,42].…”

“…Enterococcus faecalis (MW481698) used for this study was earlier identified, confirmed as Gram-positive, catalase-negative, and non-hemolytic, and deposited in the NCBI database [17]. E. faecalis was collected from the Molecular Biology laboratory at Covenant University and suspended in MRS broth at 37 • C under static conditions for this experimentation [18].…”

“…The procedure described by Odutayo, Adegboye, Omonigbehin, Olawole, Ogunlana, and Afolabi [17] was followed in the estimation of the phytochemical constituents of the extracts. The phytochemical compounds obtained in this study were drawn structurally and sequenced into a proposed scheme of bio-transformational mechanisms using ChemAxon MarvinSketch software (version 15.9.14.0, ChemAxon limited, Budapest, Hungary).…”

Biochemical Effects of Fermentation on Selected Phytochemicals, Enzymes and Antioxidant Activities in The Under-Utilized Seeds of Chrysophyllum albidum Linn and Terminalia catappa Linn

“…The voucher number used for identification and verification was 112774, a FHI number issued by FRIN in Ibadan, Oyo State, Nigeria. The T. catappa seeds were collected August, 2020, and identified, using the methods described by Odutayo et al 24 The seeds were sourced from T. catappa fruits collected from the viscinity of the University of Ibadan, Oyo State, situated on the geographical axis 7.4443 o N, 3.8995 o E. Identification and verification of these seeds were also done at the Forest Research Institute of Nigeria (FRIN), Ibadan, with voucher number, FHI: 112775.…”