Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas

In this study, the solid-state fermentation (SSF) of chickpeas by using Bacillus subtilis lwo was performed to evaluate the effect of fermentation on the proteolysis and the antioxidative properties of chickpeas. The soluble protein, peptide, and free amino nitrogen contents; proteinase activity; degradation of protein; peptide profiles; and the antioxidant activities during fermentation were investigated. Results indicated that during the fermentation process, increasing the protease activity resulted in increased release of soluble proteins, peptides, and free amino nitrogen (FAN), which reached their maximum values (15.4 mg/g, 25.8 mg/g, and 1.03 g/100 g, respectively) at 48 h of fermentation. The electrophoretic profiles indicated that most chickpea proteins were degraded after fermentation for 24 h. High-performance liquid chromatography (HPLC) indicated a decreased/disappearance of hydrophobic/large peptides and increased hydrophilic/small peptides. Moreover, the fermented chickpeas showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities than the unfermented chickpeas. These data suggested that the fermentation process by using B. subtilis lwo improved the proteolysis and the antioxidative activities of chickpeas. Thus, this method may provide a novel way to enhance the value of chickpeas, and the chickpeas fermented by B. subtilis lwo can be used in food industries.

Automated summary

The study demonstrated that solid-state fermentation of chickpeas using Bacillus subtilis lwo increased protease activity, leading to enhanced release of soluble proteins, peptides, and free amino nitrogen. This resulted in improved antioxidant activities in the fermented chickpeas, making them potentially valuable for use in food industries.