Tyrosinase Inhibitory Activity of Soybeans Fermented with <i>Bacillus subtilis</i> Capable of Producing a Phenolic Glycoside, Arbutin
The production of arbutin, an effective tyrosinase inhibitor as well as an outstanding antioxidant, by 691 <i>Bacillus</i> strains isolated from soybean-based foods was tested to enhance the tyrosinase inhibitory activity of soybeans via fermentation with the strains. Among the strains t...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/12/1301 |
| _version_ | 1827699748112433152 |
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| author | Young Hun Jin Ah Ran Jeon Jae-Hyung Mah |
| author_facet | Young Hun Jin Ah Ran Jeon Jae-Hyung Mah |
| author_sort | Young Hun Jin |
| collection | DOAJ |
| description | The production of arbutin, an effective tyrosinase inhibitor as well as an outstanding antioxidant, by 691 <i>Bacillus</i> strains isolated from soybean-based foods was tested to enhance the tyrosinase inhibitory activity of soybeans via fermentation with the strains. Among the strains tested, the 5 strains capable of significantly producing arbutin were identified as <i>B. subtilis</i> via 16S rRNA sequencing. When soybeans were fermented with each of the selected strains, the arbutin content was highest on day 1 of fermentation and decreased thereafter. However, the tyrosinase inhibitory activity of the fermented soybeans continuously increased as fermentation progressed, whereas the activity of non-inoculated soybeans was consistently low. The results indicate that arbutin enhances the tyrosinase inhibitory activity of soybeans in the early period of fermentation, while other substances besides arbutin contribute to the activity in the later period. Consequently, soybeans fermented with arbutin-producing <i>B. subtilis</i> strains could be considered as a natural source of cosmeceuticals and nutricosmetics used in skin lightening and may be of interest in the food industry because they contain well-known and powerful antioxidants such as arbutin and other substances. |
| first_indexed | 2024-03-10T13:57:03Z |
| format | Article |
| id | doaj.art-5182d9d1241843899dad4f6f85393359 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T13:57:03Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-5182d9d1241843899dad4f6f853933592023-11-21T01:30:41ZengMDPI AGAntioxidants2076-39212020-12-01912130110.3390/antiox9121301Tyrosinase Inhibitory Activity of Soybeans Fermented with <i>Bacillus subtilis</i> Capable of Producing a Phenolic Glycoside, ArbutinYoung Hun Jin0Ah Ran Jeon1Jae-Hyung Mah2Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaDepartment of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, KoreaThe production of arbutin, an effective tyrosinase inhibitor as well as an outstanding antioxidant, by 691 <i>Bacillus</i> strains isolated from soybean-based foods was tested to enhance the tyrosinase inhibitory activity of soybeans via fermentation with the strains. Among the strains tested, the 5 strains capable of significantly producing arbutin were identified as <i>B. subtilis</i> via 16S rRNA sequencing. When soybeans were fermented with each of the selected strains, the arbutin content was highest on day 1 of fermentation and decreased thereafter. However, the tyrosinase inhibitory activity of the fermented soybeans continuously increased as fermentation progressed, whereas the activity of non-inoculated soybeans was consistently low. The results indicate that arbutin enhances the tyrosinase inhibitory activity of soybeans in the early period of fermentation, while other substances besides arbutin contribute to the activity in the later period. Consequently, soybeans fermented with arbutin-producing <i>B. subtilis</i> strains could be considered as a natural source of cosmeceuticals and nutricosmetics used in skin lightening and may be of interest in the food industry because they contain well-known and powerful antioxidants such as arbutin and other substances.https://www.mdpi.com/2076-3921/9/12/1301fermented soybeantyrosinase inhibitory activityskin lighteninganti-neurodegenerative activityarbutin production<i>Bacillus subtilis</i> |
| spellingShingle | Young Hun Jin Ah Ran Jeon Jae-Hyung Mah Tyrosinase Inhibitory Activity of Soybeans Fermented with <i>Bacillus subtilis</i> Capable of Producing a Phenolic Glycoside, Arbutin Antioxidants fermented soybean tyrosinase inhibitory activity skin lightening anti-neurodegenerative activity arbutin production <i>Bacillus subtilis</i> |
| title | Tyrosinase Inhibitory Activity of Soybeans Fermented with <i>Bacillus subtilis</i> Capable of Producing a Phenolic Glycoside, Arbutin |
| title_full | Tyrosinase Inhibitory Activity of Soybeans Fermented with <i>Bacillus subtilis</i> Capable of Producing a Phenolic Glycoside, Arbutin |
| title_fullStr | Tyrosinase Inhibitory Activity of Soybeans Fermented with <i>Bacillus subtilis</i> Capable of Producing a Phenolic Glycoside, Arbutin |
| title_full_unstemmed | Tyrosinase Inhibitory Activity of Soybeans Fermented with <i>Bacillus subtilis</i> Capable of Producing a Phenolic Glycoside, Arbutin |
| title_short | Tyrosinase Inhibitory Activity of Soybeans Fermented with <i>Bacillus subtilis</i> Capable of Producing a Phenolic Glycoside, Arbutin |
| title_sort | tyrosinase inhibitory activity of soybeans fermented with i bacillus subtilis i capable of producing a phenolic glycoside arbutin |
| topic | fermented soybean tyrosinase inhibitory activity skin lightening anti-neurodegenerative activity arbutin production <i>Bacillus subtilis</i> |
| url | https://www.mdpi.com/2076-3921/9/12/1301 |
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