Characterization of fermented soymilk by Schleiferilactobacillus harbinensis M1, based on the whole-genome sequence and corresponding phenotypes. (June 2021)

• Record Type: Journal Article
• Authors: Zheng, Yin; Li, Li; Jin, Zekun; An, Peipei; Yang, Shang-Tian; Fei, Yongtao; Liu, Gongliang
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 144(2021)
• Publication Date: 2021-06
• Subjects: Carbohydrate metabolism -- Proteolysis -- Soybean isoflavone -- Antioxidative activity -- Antiproliferative activity; M1 Schleiferilactobacillus harbinensis M1 -- LAB lactic acid bacteria -- CFS cell-free supernatant; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111237
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The use of Schleiferilactobacillus ( S. ) harbinensis M1 as a starter culture, has been shown to improve the organoleptic quality of fermented soymilk, but its contribution to nutrient transformation and health-related functionality remains unclear. This study characterized the biotransformation of carbohydrates, isoflavones, proteins and free amino acids, as well as the antioxidant and antiproliferative activities of soymilk fermented by S. harbinensis M1. After fermentation, soybean carbohydrates were mainly converted into lactic acid (76.68 mmol/L) and acetic acid (8.19 mmol/L), isoflavone glucosides (daidzin and genistin) were partially converted to aglycones (daidzein and genistein). Soybean proteins were extensively hydrolyzed into oligopeptides and free amino acids, and the soluble peptide fraction (451-189 Da) increased from 4.6% to 86%. Whole-genome sequencing of S. harbinensis M1 revealed a 3, 592, 195 bp circular chromosome with 53.02% (G + C) content and 3375 coding genes. Metabolic prediction revealed the enzymes required for carbohydrate/pyruvate metabolism and isoflavone biotransformation. The whole proteolytic system was predicted, including peptide transport system and 66 genes encoding proteinases/peptidases. S. harbinensis M1 significantly ( p < 0.05) improved the antioxidant activity and antiproliferative effects of soymilk against HepG2/MCF-7 cells. These findings suggest that S. harbinensis M1 can be used as a proteolytic starter-culture to make functional fermented foods. Highlights: Schleiferilactobacillus harbinensis M1 was isolated from Chinese fermented tofu whey. S. harbinensis M1 produced large lactic acid and isoflavone aglycones in soymilk. S. harbinensis M1 extensively degraded proteins into oligopeptides and amino acids. S. harbinensis M1 fermented soymilk possessed notable antiproliferative activities. Five α-galactosidase, 4 β-glucosidase, and 66 proteinases/peptidases were predicted.