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Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin
The production of arbutin, an effective tyrosinase inhibitor as well as an outstanding antioxidant, by 691 Bacillus strains isolated from soybean-based foods was tested to enhance the tyrosinase inhibitory activity of soybeans via fermentation with the strains. Among the strains tested, the 5 strain...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766266/ https://www.ncbi.nlm.nih.gov/pubmed/33353058 http://dx.doi.org/10.3390/antiox9121301 |
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author | Jin, Young Hun Jeon, Ah Ran Mah, Jae-Hyung |
author_facet | Jin, Young Hun Jeon, Ah Ran Mah, Jae-Hyung |
author_sort | Jin, Young Hun |
collection | PubMed |
description | The production of arbutin, an effective tyrosinase inhibitor as well as an outstanding antioxidant, by 691 Bacillus strains isolated from soybean-based foods was tested to enhance the tyrosinase inhibitory activity of soybeans via fermentation with the strains. Among the strains tested, the 5 strains capable of significantly producing arbutin were identified as B. subtilis via 16S rRNA sequencing. When soybeans were fermented with each of the selected strains, the arbutin content was highest on day 1 of fermentation and decreased thereafter. However, the tyrosinase inhibitory activity of the fermented soybeans continuously increased as fermentation progressed, whereas the activity of non-inoculated soybeans was consistently low. The results indicate that arbutin enhances the tyrosinase inhibitory activity of soybeans in the early period of fermentation, while other substances besides arbutin contribute to the activity in the later period. Consequently, soybeans fermented with arbutin-producing B. subtilis strains could be considered as a natural source of cosmeceuticals and nutricosmetics used in skin lightening and may be of interest in the food industry because they contain well-known and powerful antioxidants such as arbutin and other substances. |
format | Online Article Text |
id | pubmed-7766266 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-77662662020-12-28 Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin Jin, Young Hun Jeon, Ah Ran Mah, Jae-Hyung Antioxidants (Basel) Article The production of arbutin, an effective tyrosinase inhibitor as well as an outstanding antioxidant, by 691 Bacillus strains isolated from soybean-based foods was tested to enhance the tyrosinase inhibitory activity of soybeans via fermentation with the strains. Among the strains tested, the 5 strains capable of significantly producing arbutin were identified as B. subtilis via 16S rRNA sequencing. When soybeans were fermented with each of the selected strains, the arbutin content was highest on day 1 of fermentation and decreased thereafter. However, the tyrosinase inhibitory activity of the fermented soybeans continuously increased as fermentation progressed, whereas the activity of non-inoculated soybeans was consistently low. The results indicate that arbutin enhances the tyrosinase inhibitory activity of soybeans in the early period of fermentation, while other substances besides arbutin contribute to the activity in the later period. Consequently, soybeans fermented with arbutin-producing B. subtilis strains could be considered as a natural source of cosmeceuticals and nutricosmetics used in skin lightening and may be of interest in the food industry because they contain well-known and powerful antioxidants such as arbutin and other substances. MDPI 2020-12-18 /pmc/articles/PMC7766266/ /pubmed/33353058 http://dx.doi.org/10.3390/antiox9121301 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Jin, Young Hun Jeon, Ah Ran Mah, Jae-Hyung Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin |
title | Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin |
title_full | Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin |
title_fullStr | Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin |
title_full_unstemmed | Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin |
title_short | Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin |
title_sort | tyrosinase inhibitory activity of soybeans fermented with bacillus subtilis capable of producing a phenolic glycoside, arbutin |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766266/ https://www.ncbi.nlm.nih.gov/pubmed/33353058 http://dx.doi.org/10.3390/antiox9121301 |
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