Relative Assessment of Biochemical Constituents and Antioxidant Potential of Fermented Wheat Grains Using Bacillus subtilis KCTC 13241

Muhammad Nadeem,Sana Tariq,Muhammad Zahaib Ilyas,Muhammad Waqas Ali,Ju Kyong Lee

doi:10.3390/fermentation8030113

Abstract

High antioxidant levels in food are gradually becoming popular because of enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants, but a major portion of its bioactive compounds are not available to humans. This study was conducted with the aim to fulfill the antioxidants and nutrients gap between the available and potential levels of wheat grains through fermentation by Bacillus subtilis KCTC 13241. In this experiment, the whole wheat grains were used by keeping in consideration the importance of minerals and to measure an increase in their availability after fermentation. The antioxidants and nutritional potential of different wheat varieties was determined by DPPH (2,2-diphenyl-1-picryl- hydrazyl) and ABTS (3-ethyl-benzothiazo- line-6-sulfonic acid) radical scavenging assays as well as by the concentration of amino acids, flavonoids, minerals, carbohydrates and phenolic compounds. Different wheat varieties were showed different free radical scavenging potential after fermentation, which was significantly higher with respect to their corresponding unfermented wheat varieties. The highest nutritional and free radical scavenging potential was found in a fermented wheat variety, named Namhae, and this combination is highly useful for cereal-based food industries.

Highlights

(12.34 ± 1.34) and Jeokjoong (11.27 ± 0.92), but in cooked wheat (CW), the highest population was recorded in Namhae (8.53 ± 1.04) and the lowest was in Jeokjoong (6.32 ± 0.43)
The microbial population recorded in CW Baekjoong and Milseoung was 7.45 ± 0.76 and
The variation in microbial population within the same factor was due to the difference in nutritional status and size of wheat grains and the variation between the factors was due to change in the time span of incubation

Summary

Introduction

This study was conducted with the aim to fulfill the antioxidants and nutrients gap between the available and potential levels of wheat grains through fermentation by Bacillus subtilis KCTC 13241. The conversion of complex organic molecules into simpler ones such as amino acids, peptides, etc., has been commonly used to improve the nutritional quality of foodstuff [1]. These peptides and amino acids are potent natural antioxidants [2]. Wheat is a staple food of the people of temperate regions and ranks second in overall production after maize It contains numerous phenolic compounds, namely vanillic, caffeic, ferulic, salicylic, p-coumaric, gentisic, sinapic acids and syringic [4].

Methods

Results

Conclusion