Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with <i>Bacillus amyloliquefaciens</i> 245
Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lent...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1693 |
| _version_ | 1797547472024764416 |
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| author | Su Jin Heo Ah-Jin Kim Min-Ju Park Kimoon Kang Do Yu Soung |
| author_facet | Su Jin Heo Ah-Jin Kim Min-Ju Park Kimoon Kang Do Yu Soung |
| author_sort | Su Jin Heo |
| collection | DOAJ |
| description | Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lentils following solid-state fermentation (SSF) by <i>Bacillus amyloliquefaciens</i> 245. The metabolic profile during fermentation was screened using capillary electrophoresis time-of-flight mass spectrometry (CE-TOF-MS). The amino acids were quantitatively measured for the validation of the changes in metabolites. The activity of enzymes (e.g., amylase, protease, and fibrinolysis) and antioxidant capacity was also assessed to elucidate the functionality of FMG. The essential amino acid contents gradually increased as fermentation progressed. As the metabolites involved in the urea cycle and polyamine pathway were changed by fermentation, arginine was used as a substance to produce citrulline, ornithine, and agmatine. FMG showed dramatic increases in enzyme activity. FMG incubated for 36 h also displayed higher total phenolic contents and free radical scavenging ability than MG. The data suggest that FMG produced by <i>Bacillus amyloliquefaciens</i> 245 possess improved nutritional and functional quality, leading to their potential use as dietary supplements. |
| first_indexed | 2024-03-10T14:44:37Z |
| format | Article |
| id | doaj.art-2e5c5bb5f94446d1b0f2f975d45d87e8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:44:37Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2e5c5bb5f94446d1b0f2f975d45d87e82023-11-20T21:30:33ZengMDPI AGFoods2304-81582020-11-01911169310.3390/foods9111693Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with <i>Bacillus amyloliquefaciens</i> 245Su Jin Heo0Ah-Jin Kim1Min-Ju Park2Kimoon Kang3Do Yu Soung4Food Research Institute, CJ Cheil Jedang, 42, Gwanggyo-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16495, KoreaFood Research Institute, CJ Cheil Jedang, 42, Gwanggyo-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16495, KoreaBIO Research Institute, CJ Cheil Jedang, 42, Gwanggyo-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16495, KoreaFood Research Institute, CJ Cheil Jedang, 42, Gwanggyo-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16495, KoreaFood Research Institute, CJ Cheil Jedang, 42, Gwanggyo-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 16495, KoreaFermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lentils following solid-state fermentation (SSF) by <i>Bacillus amyloliquefaciens</i> 245. The metabolic profile during fermentation was screened using capillary electrophoresis time-of-flight mass spectrometry (CE-TOF-MS). The amino acids were quantitatively measured for the validation of the changes in metabolites. The activity of enzymes (e.g., amylase, protease, and fibrinolysis) and antioxidant capacity was also assessed to elucidate the functionality of FMG. The essential amino acid contents gradually increased as fermentation progressed. As the metabolites involved in the urea cycle and polyamine pathway were changed by fermentation, arginine was used as a substance to produce citrulline, ornithine, and agmatine. FMG showed dramatic increases in enzyme activity. FMG incubated for 36 h also displayed higher total phenolic contents and free radical scavenging ability than MG. The data suggest that FMG produced by <i>Bacillus amyloliquefaciens</i> 245 possess improved nutritional and functional quality, leading to their potential use as dietary supplements.https://www.mdpi.com/2304-8158/9/11/1693solid-state fermentation<i>Bacillus amyloliquefaciens</i>grainmetabolitesenzymatic activity |
| spellingShingle | Su Jin Heo Ah-Jin Kim Min-Ju Park Kimoon Kang Do Yu Soung Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with <i>Bacillus amyloliquefaciens</i> 245 Foods solid-state fermentation <i>Bacillus amyloliquefaciens</i> grain metabolites enzymatic activity |
| title | Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with <i>Bacillus amyloliquefaciens</i> 245 |
| title_full | Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with <i>Bacillus amyloliquefaciens</i> 245 |
| title_fullStr | Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with <i>Bacillus amyloliquefaciens</i> 245 |
| title_full_unstemmed | Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with <i>Bacillus amyloliquefaciens</i> 245 |
| title_short | Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with <i>Bacillus amyloliquefaciens</i> 245 |
| title_sort | nutritional and functional properties of fermented mixed grains by solid state fermentation with i bacillus amyloliquefaciens i 245 |
| topic | solid-state fermentation <i>Bacillus amyloliquefaciens</i> grain metabolites enzymatic activity |
| url | https://www.mdpi.com/2304-8158/9/11/1693 |
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