Tetramethylpyrazine from adlay (Coix lacryma-jobi) biotransformation by Bacillus subtilis and its quality characteristics

Wen, Anyan; Xie, Chunzhi; Mazhar, Muhammad Saleem; Wang, Chunxiao; Zeng, Hai‐Ying; Qin, Likang; Zhu, Yi

doi:10.1007/s13197-020-04443-0

Cited by 15 publications

(9 citation statements)

References 31 publications

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“…The culture and collection of Bacillus subtilis BJ3-2 as previously described [29,30]. Briefly, the BJ3-2 strains were cultured overnight in solid LB (Luria-Bertani) at 37 °C, after which a single colony on the plate was picked and cultured again under previously described conditions.…”

Section: The Culture and Collection Of Bacillus Subtilis Bj3-2mentioning

confidence: 99%

Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Jin

et al. 2022

BMC Microbiol

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Although soy sauce-like flavor and soybean flavor are two key contributors to the flavor of fermented foods, the key compounds of soy sauce-like flavor and soybean flavor and production mechanisms are still poorly understood and need further investigation. In the present study, we found that the Bacillus subtilis (B. subtilis) BJ3-2 strain has various metabolic properties at different temperatures, and the strain cultured at 37℃ increased the soybean flavor (a special flavor of ammonia-containing smelly distinct from natto) compared with culturing at 45℃ and 53℃. Interestingly, the strain cultured at 45℃ and 53℃ had a higher soy sauce-like flavor than that in 37℃. Moreover, a comparative transcriptome analysis of the strain cultured at 37℃, 45℃, and 53℃ showed transcriptional changes related to secondary metabolites and ABC transporters, which is critical for the amino acid transport and metabolism in B. subtilis. Meanwhile, proteomics and metabolomics profiling showed a marked change in amino acids transport and metabolism. In addition, the metabolic analysis revealed a significant metabolic difference (including sulfur metabolism, glutathione metabolism, nicotinate and nicotinamide metabolism, cysteine and methionine metabolism, and pyrimidine metabolism) in the strain cultured at 45℃ and 53℃ compared to 37℃. To sum, this study used the multi-omics profiling tool to investigate the fermentative strains B. subtilis BJ3-2, thus providing a deeper insight into the mechanism of the formation of soy sauce-like flavor and soybean flavor compounds.

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Section: The Culture and Collection Of Bacillus Subtilis Bj3-2mentioning

confidence: 99%

Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Jin

et al. 2022

BMC Microbiol

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“…B. subtilis -fermented dehulled adlay (BDA) was prepared according to the previous method by Wen et al [ 13 ]. Approximately 30 g of dehulled adlay were washed and soaked overnight in distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…Interestingly, Bacillus -fermented adlay dramatically improved the antioxidant status, lipid metabolism, and intestinal microflora in hyperlipidemic hamsters, indicating that B. subtilis -fermented adlay could be used as a functional food for cardiovascular and intestinal health [ 10 ]. In previous studies, we also found that B. subtilis -fermented dehulled adlay (BDA) contained high levels of tetramethylpyrazine (TMP), phenolics, flavonoids, γ-aminobutyric acid (GABA), and triterpenoids, and exhibited strong antioxidant activity of alcoholic extract [ 11 , 12 , 13 ]. Therefore, it is necessary to further investigate whether the anti-proliferative activity of adlay is improved after fermentation by B. subtilis .…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Anti-Proliferative Activity of the Extracts from Dehulled Adlay by Fermentation with Bacillus subtilis

Wen

Zhu

Mazhar

et al. 2021

Foods

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Dehulled adlay was fermented with Bacillus subtilis BJ3-2, the anti-proliferative activities of the extracts from fermented dehulled adlay were investigated with six types of tumor cells, and then the bioactive components and the anti-proliferative mechanism were primarily explored. Results showed that all the extracts of B. subtilis-fermented dehulled adlay (BDA) and dehulled adlay (DA) had no inhibition effect on human embryonic kidney 239T cells. The anti-proliferative activities of the extracts from BDA against six types of tumor cells were almost always significantly higher than DA. Compared with others, the n-butanol extract of BDA (BDA-Nb) exhibited stronger anti-proliferative activities against human leukemia K562 cells and human non-small cell lung cancer A549 cells. Importantly, the anti-proliferative activity of fermented dehulled adlay against K562 cells was firstly discovered. Meanwhile, BDA-Nb was rich in tetramethylpyrazine, γ-aminobutyric acid, protocatechuic, 2,3,4-trihydroxybenzoic, chlorogenic, p-hydroxybenzoic, caffeic, trans-cinnamic, ferulic acids, and rutin. BDA-Nb induced the proliferative inhibition of K562 and A549 cells due to abnormal cell morphology, the increased cell population in G1 phase and apoptosis rate, the downregulation of Bcl-2, and the upregulation of Bax and caspase-3/8/9. These results indicate that dehulled adlay fermented with B. subtilis could be a potential therapeutic agent for leukemia and lung cancer.

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“…There are higher tetramethylpyrazine, fibrinolytic enzymes, and functional ingredients (phenolics, GABA, triterpenes, flavonoids, and coixenolide) in fermented adlay products, making them more suitable for human consumption [ 30 ]. The compound structures [9-hydroxy-(10 E )-octadecenoic acid, 13-hydroxy-(9 E ,11 E )- octadecadienoic acid, 9-hydroxy-(10 E ,12 E )-octadecadienoic acid(9- E , E -HODE), 10- hydroxy-(8 E )-octadecenoic acid, 8-hydroxy-(9 E )-octadecenoic acid, 11-hydroxy-(9 Z )- octadecenoic acid,9- E , E -HODE] from adlay seed extracts with acetone and 70% ethanol can act as peroxisome proliferator-activated receptor gamma agonists [ 31 ].…”

Section: Functional Ingredients In Adlaymentioning

confidence: 99%

Actional Mechanisms of Active Ingredients in Functional Food Adlay for Human Health

Zeng

Yang²,

Chen

et al. 2022

Molecules

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Medicinal and food homologous adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) plays an important role in natural products promoting human health. We demonstrated the systematic actional mechanism of functional ingredients in adlay to promote human health, based on the PubMed, CNKI, Google, and ISI Web of Science databases from 1988 to 2022. Adlay and its extracts are rich in 30 ingredients with more than 20 health effects based on human and animal or cell cultures: they are anti-cancer, anti-inflammation, anti-obesity, liver protective, anti-virus, gastroprotective, cardiovascular protective, anti-hypertension, heart disease preventive, melanogenesis inhibiting, anti-allergy, endocrine regulating, anti-diabetes, anti-cachexia, osteoporosis preventive, analgesic, neuroprotecting, suitable for the treatment of gout arthritis, life extending, anti-fungi, and detoxifying effects. Function components with anti-oxidants are rich in adlay. These results support the notion that adlay seeds may be one of the best functional foods and further reveal the action mechanism of six major functional ingredients (oils, polysaccharides, phenols, phytosterols, coixol, and resistant starch) for combating diseases. This review paper not only reveals the action mechanisms of adding adlay to the diet to overcome 17 human diseases, but also provides a scientific basis for the development of functional foods and drugs for the treatment of human diseases.

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Tetramethylpyrazine from adlay (Coix lacryma-jobi) biotransformation by Bacillus subtilis and its quality characteristics

Cited by 15 publications

References 31 publications

Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Enhancement of Anti-Proliferative Activity of the Extracts from Dehulled Adlay by Fermentation with Bacillus subtilis

Actional Mechanisms of Active Ingredients in Functional Food Adlay for Human Health

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