Antidiabetic, Anticholesterol, and Antioxidant Activity of Gryllusbimaculatus Fermented by Bacillus and Lactobacillus Strains
Source abstract
Abstract
In this study, functionality of Gryllusbimaculatus (GB) fermented by Bacillus and Lactobacillus strain was investigated. GB was fermented by each of the following strains: probiotic Bacillus amyloliquefaciens MKSK-J1 (SKGB), probiotic Lactobacillus plantarum MKHA15 (HAGB), Bacillus amyloliquefaciens MKSE (SEGB), and Lactobacillus plantarum KCTC 3103 (LPGB). Fermentation was carried out at 35 °C for 24 h. In HAGB, complete inhibition of α-glucosidase and 3-hydroxy-methyl glutaryl-coenzyme A (HMG-CoA) reductase occurred (101.94% and 120.89%, respectively), and superoxide dismutase (SOD)-like activity (IC50) was significantly low (22.37 mg/mL). After in vitro digestion, SOD-like activity was the highest in HAGB (21.18%). In SKGB, reducing power (EC50) was significantly low (0.29 mg/mL). After in vitro digestion, the reducing was also highest in SKGB (86.06%). Fermentation enhanced the bioactivity of GB; in particular, MKHA15 was found to have great potential as a starter in the production of fermented GB, as it would offer multi-health functions, including antidiabetic, anticholesterol, and antioxidant activity.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Protein Hydrolysis and Bioactive Peptides · Probiotics and Fermented Foods · Enzyme Production and Characterization
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea
Funding
National Research Foundation of Korea · Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry
References (45)
Show source-provided references
1. Characteristics of seasoning pastes fermented by Aspergillus oryzae and Bacillus sutilis using edible insects
2. Impact of heat processing on the nutritional content of Gryllus bimaculatus (black cricket)10.1111/nbu.12374 ↗
3. Optimization of fermentation conditions Protaetia brevitarsis seulensis larvae using Bacillus subtilis10.11002/kjfp.2019.26.1.123 ↗
4. Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus)10.3136/fstr.25.597 ↗
5. Selected species of edible insects as a source of nutrient composition10.1016/j.foodres.2015.09.008 ↗
6. Quality Characteristics of Two-spotted Cricket (Gryllus bimaculatus) Brown Stock by High Pressure Cooking
7. WHO Global report on diabetes: A summary10.4103/2468-8827.184853 ↗
8. Anti-Alzheimer, antidiabetic and antioxidant potential of Satureja cuneifolia and analysis of its phenolic contents by LC-MS/MS10.1016/j.arabjc.2019.10.002 ↗
9. Effects of Honey on Postprandial Hyperlipidemia and Oxidative Stress in Wistar Rats: Role of HMG-CoA Reductase Inhibition and Antioxidant Effect
10. Statin adverse effects: A review of the literature and evidence for a mitochondrial mechanism10.2165/0129784-200808060-00004 ↗
11. Inhibitory effects of onion against α-glucosidase activity and its correlation with phenolic antioxidants10.1080/10942912.2012.654562 ↗
12. FAO/WHO (2002). Joint FAO/WHO Working Group Report on Drafting Guidelines for the Evaluation of Probiotics in Food, FAO/WHO.
13. Production of Aroma Compounds in Lactic Fermentations10.1146/annurev-food-030713-092339 ↗
14. Functional meat starter cultures for improved sausage fermentation10.1016/j.ijfoodmicro.2005.06.027 ↗
15. Fermentation of soybean (Glycine max) for soy-daddawa production by starter cultures of Bacillus10.1006/fmic.2002.0513 ↗
16. Kim, M.S., Seong, H.Y., Jang, H.A., Jeong, Y.H., and Choi, J.A. (2019). Novel Lactobacillus plantarum MKHA15 and Uses thereof. Korea Granted Patent. Invertor: Industry-Academic Cooperation Foundation of Dankook University Cheonan Campus. (Korea 10-2019-0112122), Application number.
17. Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce10.1016/j.lwt.2016.08.040 ↗
18. In-Vitro digestion by simulated gastrointestinal juices of Lactobacillus rhamnosus cultured with mulberry oligosaccharides and subsequent fermentation with human fecal inocula10.1016/j.lwt.2018.11.029 ↗
19. Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity10.1016/j.foodcont.2013.06.027 ↗
20. Characterization of an exopolysaccharide with potential health-benefit properties from a probiotic Lactobacillus plantarum RJF410.1016/j.lwt.2015.07.040 ↗
21. Physiological Properties of Sarcodon aspratus Extracts by Ethanol Concentration10.3746/jkfn.2014.43.5.656 ↗
22. Antioxidative Ability of Lactic Acid Bacteria10.1021/jf981149l ↗
23. Flavanol Composition and Caffeine Content of Green Leaf as Quality Potential Indicators of Kenyan Black Teas10.1002/(SICI)1097-0010(199706)74:2<209::AID-JSFA789>3.0.CO;2-4 ↗
24. An, B., Sam, C., Dries, V., Ruben, S., Christel, V., Mik, V.D.B., Bart, L., and Leen, V.C. (2019). Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm (Tenebrio molitor) Paste. Microorganisms, 7.10.3390/microorganisms7110540 ↗
25. Microbial and Physiochemical Properties of Cheonggukjang Fermented Using Bacillus strains with Antibacterial or Antifungal Activities10.1007/s10068-014-0208-z ↗
26. Inhibition of Bacillus cereus in Cheonggukjang Fermentation with Bacillus Starters with Antimicrobial Activities10.3746/jkfn.2016.45.5.736 ↗
27. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–610.1016/j.jff.2014.10.033 ↗
28. Characteristics of Vegetable Juice Fermented with Lactobacillus plantarum MKHA15 and Leuconostoc mesenteroides MKSR
29. Lactic acid bacteria producing inhibitor of alpha glucosidase isolated from Ganyong (Canna Edulis) and Kimpul (Xanthosoma sagittifolium)
30. Effect of exopolysaccharides and inulin on the proteolytic, angiotensin-I-converting enzyme- and α-glucosidase-inhibitory activities as well as on textural and rheological properties of low-fat yogurt during refrigerated storage10.1051/dst/2009039 ↗
31. Screening of Phenolic Compounds with Inhibitory Activities against HMG-CoA Reductase10.5352/JLS.2017.27.3.325 ↗
32. Antithrombotic and Cholesterol Reduction Effects of Defatted Soybean Grits Fermented by Bacillus subtilis NUC110.5851/kosfa.2009.29.4.423 ↗
33. Cholesterol Assimilation by Lactobacillus Probiotic Bacteria: An In Vitro Investigation
34. Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk with Lactobacillus rhamnosus 4B1510.5851/kosfa.2019.e55 ↗
35. Determination of Radical Scavenging Activity of Aster yomena (Kitam.) Honda
36. Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity10.1016/j.foodchem.2005.11.043 ↗
37. Measurement of Superoxide Dismutase-like Activity of Natural Antioxidants10.1271/bbb.59.822 ↗
38. Catalase and superoxide dismutase in the cells of strictly anaerobic microorganisms10.1023/A:1015846409735 ↗
39. Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C8810.1016/j.ijbiomac.2012.12.037 ↗
40. Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization10.1016/j.foodchem.2020.127410 ↗
41. Antioxidant Activities In Vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates
42. Purification and characterization of antioxidative peptides from enzymatic hydrolysate of Cod Teiset protein
43. Effect of enzymatic hydrolysis on bioactive properties and allergenicity of cricket (Gryllodes sigillatus) protein10.1016/j.foodchem.2018.04.058 ↗
44. Phenolic compounds and antioxidant properties of gooseberry as affected by In Vitro digestion10.1016/j.lwt.2012.11.014 ↗
45. The effect of In Vitro digestion on the antioxidant activity of fruit extracts (Carica papaya, Artocarpus heterophillus and Annona marcgravii)10.1016/j.lwt.2014.05.040 ↗