Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with Bacillus amyloliquefaciens 245

• Published in: Foods Vol. 9; no. 11; p. 1693
• Main Authors: Heo, Su Jin, Kim, Ah-Jin, Park, Min-Ju, Kang, Kimoon, Soung, Do Yu
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 19.11.2020; MDPI
• Subjects: Agmatine; Amino acids; Antioxidants; Arginine; Bacillus (Bacteria); Bacillus amyloliquefaciens; Barley; Bioavailability; Capillary electrophoresis; Chemical properties; Citrulline; Dietary fiber; Dietary supplements; Electrophoresis; Enzymatic activity; Enzyme activity; Fermentation; Fermented food; Fermented foods; Fibrinolysis; Food science; Free radicals; Grain; Lentils; Mass spectrometry; Mass spectroscopy; Membrane filters; Metabolism; Metabolites; Microorganisms; Nutritional aspects; Nutritive value; Ornithine; Particle size; Phenolic compounds; Phenols; Polyamines; Quinoa; Scavenging; Solid state; Solid state fermentation; Urea; Wheat bran; Wheat germ; South Korea; Palo Alto California; United States > US; Japan; enzymatic activity; Bacillus amyloliquefaciens; grain; metabolites; solid-state fermentation
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9111693

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 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 245 possess improved nutritional and functional quality, leading to their potential use as dietary supplements.