Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean
Abstract
:1. Introduction
2. Results
2.1. Total Phenolic Contents
2.2. Antioxidants
2.3. Total Amino Acids Composition
2.4. Determination of Isoflavones
2.5. Assessment of Minerals
3. Discussion
4. Materials and Methods
4.1. Chemicals
4.2. Microorganism and Soybean Material
4.3. Preparation of Fermented Soybeans
4.4. Preparation of Sample Extraction
4.5. Determination of Total Phenolic Contents
4.6. DPPH Radical Scavenging Activity
4.7. ABTS Radical-Scavenging Activity
4.8. Free Amino Acid Analysis
4.9. Determination of Isoflavones
4.10. Assessment of Minerals
4.11. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Sample Availability: Samples of the Bacillus amyloliquefaciens RWL-1 are available from the authors. |
Amino Acid mg/0.1 g | Control | 1% RWL-1 | 3% RWL-1 | 5% RWL-1 |
---|---|---|---|---|
aspartic acid | 0.45 ± 0.04 c | 1.54 ± 0.10 a | 1.40 ± 0.14 a | 0.76 ± 0.03 b |
Threonine | 1.8 ± 0.01 d | 4.69 ± 0.13 a | 2.77 ± 0.09 b | 2.05 ± 0.31 c |
Serine | 0.58 ± 0.03 a | 0.50 ± 0.06 b | 0.57 ± 0.01 a | 0.57 ± 0.01 a |
glutamic acid | 2.3 ± 0.01 d | 8.98 ± 0.62 a | 5.56 ± 0.30 b | 3.55 ± 0.04 c |
Glycine | 1.12 ± 0.02 d | 3.93 ± 0.15 a | 2.4 ± 0.23 b | 1.86 ± 0.43 c |
Alanine | 7.44 ± 0.33 d | 22.30 ± 0.70 a | 18.28 ± 0.46 b | 10.14 ± 0.50 c |
Cysteine | 3.64 ± 0.37 c | 5.77 ± 0.28 b | 11.49 ± 0.32 a | 4.00 ± 0.13 c |
Valine | 4.25 ± 0.21 d | 12.04 ± 0.19 a | 10.84 ± 0.15 b | 5.54 ± 0.36 c |
Methionine | 1.08 ± 0.09 d | 6.60 ± 0.24 a | 4.58 ± 0.39 b | 2.00 ± 0.18 c |
Isoleucine | 3.49 ± 0.23 d | 11.21 ± 0.49 a | 8.46 ± 0.23 b | 5.43 ± 0.32 c |
Leucine | 5.48 ± 0.37 d | 22.70 ± 0.38 a | 15.26 ± 0.37 b | 8.76 ± 0.44 c |
Tyrosine | 2.46 ± 0.25 c | 5.49 ± 0.31 a | 5.23 ± 0.29 a | 3.19 ± 0.35 b |
Phenylalanine | 3.46 ± 0.25 d | 11.30 ± 0.59 a | 7.85 ± 0.11 b | 4.34 ± 0.38 c |
Lysine | 2.59 ± 0.31 d | 8.19 ± 0.26 a | 4.69 ± 0.23 b | 3.49 ± 0.30 c |
Histidine | 1.30 ± 0.08 b | 6.53 ± 0.39 a | 6.49 ± 0.46 a | 1.47 ± 0.07 b |
Arginine | 4.63 ± 0.26 d | 9.51 ± 0.34 a | 7.53 ± 0.37 b | 6.67 ± 0.37 c |
Proline | 3.41 ± 0.25 d | 12.11 ± 0.52 a | 9.09 ± 0.64 b | 4.97 ± 0.38 c |
Total Amino Acids | 47.70 ± 3.25 d | 204.77 ± 6.38 a | 136.11 ± 4.97 b | 75.30 ± 3.49 c |
Isoflavone mg/kg | Control | 1% RWL-1 | 3% RWL-1 | 5% RWL-1 |
---|---|---|---|---|
Daidzin | 154.32 ± 1.76 d | 302.67 ± 3.12 a | 285.44 ± 2.54 b | 254.02 ± 2.74 c |
Genistin | 260.56 ± 3.14 d | 399.21 ± 2.43 a | 356.82 ± 3.92 b | 290.64 ± 4.51 c |
Glycitin | 25.98 ± 2.45 d | 84.54 ± 1.32 a | 75.26 ± 1.33 b | 49.87 ± 0.48 c |
Daidzein | 183.72 ± 3.37 a | 104.48 ± 4.83 b | 89.04 ± 1.65 c | 71.32 ± 1.12 d |
Glycitein | 126.86 ± 2.28 a | 76.39 ± 2.35 b | 63.53 ± 2.74 c | 34.27 ± 0.98 d |
Genistein | 42.65 ± 2.05 a | 26.89 ± 0.66 b | 17.43 ± 1.78 c | 15.29 ± 1.05 d |
Total isoflavones | 749.09 ± 4.72 c | 994.18 ± 6.91 a | 887.52 ± 6.35 b | 715.41 ± 4.69 d |
Minerals (mg/kg) | Control | 1% RWL-1 | 3% RWL-1 | 5% RWL-1 |
---|---|---|---|---|
Calcium | 1754.41 ± 12 d | 1834.64 ± 19 c | 1893.32 ± 37 b | 1932.35 ± 25 a |
Copper | 23.72 ± 0.15 a | 15.42 ± 0.93 c | 20.26 ± 0.14 b | 20.51 ± 1.13 b |
Iron | 44.23 ± 1.54 d | 61.93 ± 0.73 c | 83.76 ± 1.91 b | 124.32 ± 1.24 a |
Potassium | 9945 ± 34.03 d | 10321 ± 23.32 c | 11322 ± 24.32 b | 12813 ± 43.28 a |
Magnesium | 787.54 ± 23.03 d | 882.32 ± 11.36 c | 912.16 ± 31.2 b | 1092.33 ± 32.5 a |
Manganese | 47.29 ± 0.14 c | 92.63 ± 2.76 b | 93.71 ± 4.76 a,b | 94.76 ± 3.43 a |
Sodium | 58.51 ± 3.62 d | 133.87 ± 3.54 b | 93.23 ± 2.32 c | 243.32 ± 3.54 a |
Nickel | 7.78 ± 1.24 a | 2.43 ± 0.07 d | 4.98 ± 1.12 c | 6.56 ± 1.32 b |
Zinc | 29.32 ± 1.76 c | 33.98 ± 1.79 b | 33.98 ± 1.79 b | 36.54 ± 1.03 a |
Total Minerals | 12715.50 ± 41 d | 13449.18 ± 27 c | 14271.04 ± 36 b | 16363.42 ± 17 a |
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Shahzad, R.; Shehzad, A.; Bilal, S.; Lee, I.-J. Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean. Molecules 2020, 25, 2346. https://doi.org/10.3390/molecules25102346
Shahzad R, Shehzad A, Bilal S, Lee I-J. Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean. Molecules. 2020; 25(10):2346. https://doi.org/10.3390/molecules25102346
Chicago/Turabian StyleShahzad, Raheem, Adeeb Shehzad, Saqib Bilal, and In-Jung Lee. 2020. "Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean" Molecules 25, no. 10: 2346. https://doi.org/10.3390/molecules25102346