Abstract

In this study, soybean meal was first solid state fermented with different strains of Lactic Acid Bacteria (LAB). Among the strains used, Lactobacillus plantarum Lp6 was selected for further studies because of its highest Degree of Hydrolysis (DH) of protein (2.49±0.08%) in soybean meal after 72 h fermentation. Soybean meal fermented with L. plantarum Lp6 can also improve its DPPH radical scavenging and Angiotensin Converting Enzyme (ACE) inhibitory activities. The addition of protease into soybean meal during the fermentation resulted in lowered IC₅₀ of DPPH radical scavenging and ACE inhibitory activities, indicating more bioactive peptides were produced during fermentation. Molecular weight distribution analysis revealed the Extracts from Fermented Soybean Meal (EFSM) was mainly composed of oligopeptides. These results indicated that soybean meal fermented with L. plantarum Lp6 and protease could be an easy and cheap method to produce functional food.

Keywords:

Bioactive activity, lactic acid bacteria, protease, solid state fermentation, soybean meal,

References

1. Adler-Nissen, J., 1979. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J. Agr. Food Chem., 27(6): 1256-1262.
   CrossRef    PMid:544653    
2. Ahn, J.E., S.Y. Park, A. Atwal, B.F. Gibbs and B.H. Lee, 2009. Angiotensin I-converting enzyme (ACE) inhibitory peptides from whey fermented by lactobacillus species. J. Food Biochem., 33(4): 587-602.
   CrossRef    
3. Cheng, F.Y., Y.T. Liu, T.C. Wan, L.C. Lin and R. Sakata, 2008. The development of angiotensin I-converting enzyme inhibitor derived from chicken bone protein. Anim. Sci. J., 79(1): 122-128.
   CrossRef    
4. De Valdez, G.F., G.S. de Giori, A.P. de Ruiz Holgado and G. Oliver, 1983. Comparative study of the efficiency of some additives in protecting lactic acid bacteria against freeze-drying. Cryobiology, 20(5): 560-566.
   CrossRef    
5. Decker, E.A. and B. Welch, 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agr. Food Chem., 38(3): 674-677.
   CrossRef    
6. Donkor, O.N., A. Henriksson, T. Vasiljevic and N.P. Shan, 2005. Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yogurt. J. Food Sci., 70(8): M375-M381.
   CrossRef    
7. Gonzalez-Gonzalez, C.R., K.M. Tuohy and P. Jauregi, 2011. Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity. Int. Dairy J., 21(9): 615-622.
   CrossRef    
8. Gordon, M.H., 1990. The mechanism of antioxidant action in vitro. In: Hudson, B.J.F. (Eds.), Food Antioxidants. Elsevier Applied Science, London, pp: 1-18.
   CrossRef    
9. Inoue, N., K. Nagao, K. Sakata, N. Yamano, P.E.R. Gunawarden, S.Y. Han, T. Matsui, T. Nakamori, H. Furuta, Takamats K. and T. Yanagita, 2011. Screening of soy protein-derived hypotriglyceridemic di-peptides in vitro and in vivo. Lipids Health Dis., 10(1): 85.
   CrossRef    PMid:21600040 PMCid:PMC3116501    
10. Liu, J.R., M.J. Chen and C.W. Lin, 2005. Antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. J. Agri. Food Chem., 53(7): 2467-2474.
    CrossRef    PMid:15796581    
11. Niu, L.Y., S.T. Jiang and L.J. Pan, 2013. Preparation and evaluation of antioxidant activities of peptides obtained from defatted wheat germ by fermentation. J. Food Sci. Tech., 50(1): 53-61.
    CrossRef    PMid:24425887 PMCid:PMC3550958    
12. Pan, D. and Y. Guo, 2010. Optimization of sour milk fermentation for the production of ACE-inhibitory peptides and purification of a novel peptide from whey protein hydrolysate. Int. Dairy J., 20(7): 472-479.
    CrossRef    
13. Parris, N., R.A. Moreau, D. Johnston, L.C. Dickey and R.E. Aluko, 2008. Angiotensin I converting enzyme-inhibitory peptides from commercial wet- and dry-milled corn germ. J. Agr. Food Chem., 56(8): 2620-2623.
    CrossRef    PMid:18355022    
14. Pihlanto, A., T. Virtanen and H. Korhonen, 2010. Angiotensin I converting enzyme (ACE) inhibitory activity and antihypertensive effect of fermented milk. Int. Dairy J., 20(1): 3-10.
    CrossRef    
15. Pyo, Y.H., T.C. Lee and Y.C. Lee, 2005. Effect of lactic acid fermentation on enrichment of antioxidant properties and bioactive isoflavones in soybean. J. Food Sci., 70(3): S215-S220.
    CrossRef    
16. Ramchandran, L. and N.P. Shah, 2008. Proteolytic profiles and angiotensin-I converting enzyme and alpha-glucosidase inhibitory activities of selected lactic acid bacteria. J. Food Sci., 73(2): M75-M81.
    CrossRef    PMid:18298740    
17. Rizzello C.G., A. Cassone, R.D. Cagno and M. Gobbetti, 2008. Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and ?-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria. J. Agr. Food Chem., 56(16): 6936-6943.
    CrossRef    PMid:18627167    
18. Shimada, K., K. Fujikawa, K. Yahara and T. Nakamura, 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agr. Food Chem., 40(6): 945-948.
    CrossRef    
19. Tsai, J.S., Y.S. Lin, B.S. Pan and T.J. Chen, 2006. Antihypertensive peptides and ?-aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk. Process Biochem., 41(6): 1282-1288.
    CrossRef    
20. Virtanen, T., A. Pihlanto, S. Akkanen and H. Korhonen, 2007. Development of antioxidant activity in milk whey during fermentation with lactic acid bacteria. J. Appl. Microbiol., 102(1): 106-115.
    CrossRef    PMid:17184325    
21. Wang, L., X. Mao, X. Cheng, X. Xiong and F. Ren, 2010. Effect of enzyme type and hydrolysis conditions on the in vitro angiotensin I-converting enzyme inhibitory activity and ash content of hydrolysed whey protein isolate. Int. J. Food Sci. Tech., 45(4): 807-812.
    CrossRef    
22. Wang, Y.K., H.L. He, X.L. Chen, C.Y. Sun, Y.Z. Zhang and B.C. Zhou, 2008. Production of novel angiotensin I-converting enzyme inhibitory peptides by fermentation of marine shrimp Acetes chinensis with Lactobacillus fermentum SM 605. Appl. Microbiol. Biot., 79(5): 785-791.
    CrossRef    PMid:18521593    
23. Yang, J.H., J.L. Maub, P.T. Kob and L.C. Huang, 2000. Antioxidant properties of fermented soybean broth. Food Chem., 71(2): 249-254.
    CrossRef    
24. Yu, B., Z.X. Lu, X.M. Bie, F.X. Lu and X.Q. Huang, 2008. Scavenging and anti-fatigue activity of fermented defatted soybean peptides. Eur. Food Res. Technol., 226(3): 415-421.
    CrossRef    
25. Zeng, Y., N. Wang and W. Qian, 2013. Production of angiotensin I converting enzyme inhibitory peptides from peanut meal fermented with lactic acid bacteria and facilitated with protease. Adv. J. Food Sci. Technol., 5(9): 1198-1203.
    CrossRef    
26. Zhang, C., W. Cao, P. Hong, H. Ji, X. Qin and J. He, 2009. Angiotensin I-converting enzyme inhibitory activity of Acetes chinensis peptic hydrolysate and its antihypertensive effect in spontaneously hypertensive rats. Int. J. Food Sci. Tech., 44(10): 2042-2048.
    CrossRef    
27. Zhu, K.X., H.M. Zhou and H.F. Qian, 2006. Antioxidant and free radical-scavenging activities of Wheat Germ Protein Hydrolysates (WGPH) prepared with alcalase. Process Biochem., 41(6): 1296-1302.
    CrossRef    

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.