Improvement of branched-chain amino acid production by isolated high-producing protease from Bacillus amyloliquefaciens NY130 on isolated soy/whey proteins and their muscle cell protection

Sae Hyun Jeon; Hyeon-Jun Seong; Hayeong Kim; Doman Kim; Kwang-Yeol Yang; Seung-Hee Nam

doi:10.1016/j.foodchem.2024.139327

Improvement of branched-chain amino acid production by isolated high-producing protease from Bacillus amyloliquefaciens NY130 on isolated soy/whey proteins and their muscle cell protection

Food Chem. 2024 Aug 30:450:139327. doi: 10.1016/j.foodchem.2024.139327. Epub 2024 Apr 12.

Authors

Sae Hyun Jeon¹, Hyeon-Jun Seong², Hayeong Kim³, Doman Kim⁴, Kwang-Yeol Yang⁵, Seung-Hee Nam⁶

Affiliations

¹ School of Materials Science and Engineering, Gwangju Institute of Science and Technology, Gwangju 61005, Republic of Korea.
² Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea; Graduate School of International Agricultural Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea.
³ Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Center for Food and Bioconvergece, Seoul National University, Gangwon-do, 25354, Republic of Korea.
⁴ Graduate School of International Agricultural Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea; Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Center for Food and Bioconvergece, Seoul National University, Gangwon-do, 25354, Republic of Korea.
⁵ Department of Applied Biology, College of Agriculture and Life Science, Chonnam National University, Gwangju, 61186, Republic of Korea.
⁶ Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea; Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju 61186, Republic of Korea. Electronic address: namsh1000@hanmail.net.

PMID: 38636380
DOI: 10.1016/j.foodchem.2024.139327

Abstract

Branched-chain amino acids (BCAAs) are vital components of human and animal nutrition that contribute to the building blocks of proteins. In this study, 170 protease-producing strains were isolated and screened from soy-fermented foods. Bacillus amyloliquefaciens NY130 was obtained from Cheonggukjang with high production of BCAAs. Optimal production of protease from B. amyloliquefaciens NY130 (protease NY130) was achieved at 42 °C and pH 6.0 for 21 h. It was purified and determined as 27- and 40 kDa. Protease NY130 showed maximum activity at pH 9.0 and 45 °C with K_m value of 10.95 mg for ISP and 1.69 mg for WPI. Protease-treated ISP and WPI showed increased sweetness and saltiness via electronic tongue analysis and enhanced the protective effect against oxidative stress in C2C12 myocytes by increasing p-mTOR/mTOR protein expression to 160%. This work possesses potential in producing BCAAs by using protease for utilization in food.

Keywords: Bacillus amyloliquefaciens; Branched-chain amino acid (BCAA); Muscle protection; Protease.

MeSH terms

Amino Acids, Branched-Chain* / chemistry
Amino Acids, Branched-Chain* / metabolism
Animals
Bacillus amyloliquefaciens* / chemistry
Bacillus amyloliquefaciens* / metabolism
Bacterial Proteins / chemistry
Bacterial Proteins / metabolism
Fermentation
Humans
Mice
Oxidative Stress / drug effects
Peptide Hydrolases* / chemistry
Peptide Hydrolases* / metabolism
Soybean Proteins* / chemistry
Soybean Proteins* / metabolism

Substances

Amino Acids, Branched-Chain
Peptide Hydrolases
Soybean Proteins
Bacterial Proteins