Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study
This study aims to investigate the production of natural flavor compounds through the utilization of Bacillus subtilis-fermented soybean meal extract and evaluate their biological potential. The experiment involved a comprehensive in vitro investigation to assess the capabilities and effects of the...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1280209/full |
| _version_ | 1797354446409170944 |
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| author | Abeer M. Abd-Alrahman Manal M. Ramadan Mohamed F. Maraay Rabab Salem Fatma M. Saleh Mahmood A Hashim Mahmood A Hashim Mahmood A Hashim Anastasia Zhernyakova Tamer M. El-Messery |
| author_facet | Abeer M. Abd-Alrahman Manal M. Ramadan Mohamed F. Maraay Rabab Salem Fatma M. Saleh Mahmood A Hashim Mahmood A Hashim Mahmood A Hashim Anastasia Zhernyakova Tamer M. El-Messery |
| author_sort | Abeer M. Abd-Alrahman |
| collection | DOAJ |
| description | This study aims to investigate the production of natural flavor compounds through the utilization of Bacillus subtilis-fermented soybean meal extract and evaluate their biological potential. The experiment involved a comprehensive in vitro investigation to assess the capabilities and effects of the produced flavor compounds. The resulting flavor compounds were subjected to various in vitro tests to assess their properties, including cytotoxicity, antioxidant activity, anticancer potential, antiviral activity, and antimicrobial activity. To enhance the fermentation process, soybean meal extract was fortified with a combination of L-Lysine and L-Threonine. Gas chromatography-mass spectrometry (GC/MS) analysis was conducted on the fermented soybean meal using two strains of Bacillus subtilis, namely NRCH123 and NRCZ144. This analysis revealed the presence of various volatile compounds in all extracts, including Butylated hydroxytoluene. The fermented soybean extract with bacillus subtilis NRCZ144 (B2) fortified with a combination of 2.5% (w/w) L-Lysine and 2.5% w/w L-threonine (SLT2) exhibited a rich profile of flavor compounds, with Eucalyptol being identified as the predominant compound. The antioxidant activity of the SLT2 extract was found to be 72.04% at a concentration of 100 μg/mL, indicating significant antioxidant potential. Furthermore, when tested against the human liver cancer cell line HepG2, the extract demonstrated anticancer activity with an IC50 value of 2.26 μg/mL. The extract exhibited potent cytotoxicity, with an IC50 value of 1.02 μg/mL. Importantly, the SLT2 extract displayed strong antibacterial and antifungal activity, even at very low concentrations. The extract’s antimicrobial properties indicate its potential for inhibiting the growth of bacteria and fungi. |
| first_indexed | 2024-03-08T13:50:31Z |
| format | Article |
| id | doaj.art-a9d35c6fa7ec4162aac97dd6553f5e8f |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-08T13:50:31Z |
| publishDate | 2024-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-a9d35c6fa7ec4162aac97dd6553f5e8f2024-01-16T04:15:47ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-01-011010.3389/fnut.2023.12802091280209Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro studyAbeer M. Abd-Alrahman0Manal M. Ramadan1Mohamed F. Maraay2Rabab Salem3Fatma M. Saleh4Mahmood A Hashim5Mahmood A Hashim6Mahmood A Hashim7Anastasia Zhernyakova8Tamer M. El-Messery9Department Food Science and Technology, Faculty of Home Economics, Al-Azhar University, Tanta, EgyptDepartment Chemistry of Flavor and Aroma, Food Industry and Nutrition, National Research Centre, Cairo, EgyptMicrobial Chemistry, National Research Center, Cairo, EgyptDepartment Food Science and Technology, Faculty of Home Economics, Al-Azhar University, Tanta, EgyptDepartment Food Science and Technology, Faculty of Home Economics, Al-Azhar University, Tanta, EgyptInternational Research Centre “Biotechnologies of the Third Millennium,” Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, RussiaAgricultural Research Center, Food Technology Research Institute, Giza, EgyptDepartment of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, FinlandInternational Research Centre “Biotechnologies of the Third Millennium,” Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, RussiaInternational Research Centre “Biotechnologies of the Third Millennium,” Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, RussiaThis study aims to investigate the production of natural flavor compounds through the utilization of Bacillus subtilis-fermented soybean meal extract and evaluate their biological potential. The experiment involved a comprehensive in vitro investigation to assess the capabilities and effects of the produced flavor compounds. The resulting flavor compounds were subjected to various in vitro tests to assess their properties, including cytotoxicity, antioxidant activity, anticancer potential, antiviral activity, and antimicrobial activity. To enhance the fermentation process, soybean meal extract was fortified with a combination of L-Lysine and L-Threonine. Gas chromatography-mass spectrometry (GC/MS) analysis was conducted on the fermented soybean meal using two strains of Bacillus subtilis, namely NRCH123 and NRCZ144. This analysis revealed the presence of various volatile compounds in all extracts, including Butylated hydroxytoluene. The fermented soybean extract with bacillus subtilis NRCZ144 (B2) fortified with a combination of 2.5% (w/w) L-Lysine and 2.5% w/w L-threonine (SLT2) exhibited a rich profile of flavor compounds, with Eucalyptol being identified as the predominant compound. The antioxidant activity of the SLT2 extract was found to be 72.04% at a concentration of 100 μg/mL, indicating significant antioxidant potential. Furthermore, when tested against the human liver cancer cell line HepG2, the extract demonstrated anticancer activity with an IC50 value of 2.26 μg/mL. The extract exhibited potent cytotoxicity, with an IC50 value of 1.02 μg/mL. Importantly, the SLT2 extract displayed strong antibacterial and antifungal activity, even at very low concentrations. The extract’s antimicrobial properties indicate its potential for inhibiting the growth of bacteria and fungi.https://www.frontiersin.org/articles/10.3389/fnut.2023.1280209/fullsoybean mealsolid-state fermentationBacillus subtilisL-LysineL-Threonine and biological effects |
| spellingShingle | Abeer M. Abd-Alrahman Manal M. Ramadan Mohamed F. Maraay Rabab Salem Fatma M. Saleh Mahmood A Hashim Mahmood A Hashim Mahmood A Hashim Anastasia Zhernyakova Tamer M. El-Messery Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study Frontiers in Nutrition soybean meal solid-state fermentation Bacillus subtilis L-Lysine L-Threonine and biological effects |
| title | Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study |
| title_full | Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study |
| title_fullStr | Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study |
| title_full_unstemmed | Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study |
| title_short | Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: a comprehensive in vitro study |
| title_sort | production of natural flavor compounds using bacillus subtilis fermented soybean meal extract and their biological potential a comprehensive in vitro study |
| topic | soybean meal solid-state fermentation Bacillus subtilis L-Lysine L-Threonine and biological effects |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1280209/full |
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