Use of Bacillus amyloliquefaciens HZ-12 for High-Level Production of the Blood Glucose Lowering Compound, 1-Deoxynojirimycin (DNJ), and Nutraceutical Enriched Soybeans via Fermentation.
1-Deoxynojirimycin (DNJ) is an efficient α-glucosidase inhibitor (α-GI) with potential applications in the prevention and treatment of diabetes. In this study, 16 Bacillus strains were screened for α-GI rate, and the strain HZ-12 with the highest α-GI rate was identified as Bacillus amyloliquefaciens through the analysis of physiological biochemical characteristics and 16S rDNA sequence. By LC-MS/Q-TOF analysis, the α-GI component produced by B. amyloliquefaciens HZ-12 was identified as DNJ. Soybean was used as the substrate for the solid-state fermentation; 870 mg/kg DNJ was produced by B. amyloliquefaciens HZ-12 after optimizing the fermentation conditions and media, which was 3.83-fold higher than the initial yield. Also, evaluations of nutraceutical enrichment in the form of anticoagulant activity, antioxidant activity, total nitrogen (TN), and total reducing sugars (TRS) of the B. amyloliquefaciens HZ-12 fermented soybeans were substantially higher than unfermented soybeans. This study provided a promising strain for high-level production of DNJ and produced nutraceutical enriched soybeans by fermentation.
Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, College of Life Sciences, Hubei University, No. 368 Youyi Avenue, Wuchang District, Wuhan, 430062, Hubei, China.|State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
Dongbo
D
Cai
State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
Mengjie
M
Liu
State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.|College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
Xuetuan
X
Wei
State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
Xinmiao
X
Li
Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, College of Life Sciences, Hubei University, No. 368 Youyi Avenue, Wuchang District, Wuhan, 430062, Hubei, China.
Qin
Q
Wang
Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, College of Life Sciences, Hubei University, No. 368 Youyi Avenue, Wuchang District, Wuhan, 430062, Hubei, China.|Department of Chemistry, The State University of New York College of Environmental Science and Forestry (SUNY ESF), Syracuse, NY, 13210, USA.
Christopher T
CT
Nomura
Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, College of Life Sciences, Hubei University, No. 368 Youyi Avenue, Wuchang District, Wuhan, 430062, Hubei, China. chenshouwen@mail.hzau.edu.cn.|State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. chenshouwen@mail.hzau.edu.cn.
Shouwen
S
Chen
D017485:1-Deoxynojirimycin / Q000378:metabolism*; D000069977:Bacillus amyloliquefaciens / Q000254:growth & development*; D001786:Blood Glucose; D003470:Culture Media / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
D001786:Blood Glucose; D003470:Culture Media; D017485:1-Deoxynojirimycin
1-Deoxynojirimycin; Bacillus amyloliquefaciens; Solid-state fermentation; Soybean; α-Glucosidase inhibitor