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Table 2 Proteolytic activity identified during fermentation of legume products or from microorganisms present in legume fermentation

From: Urging bioactive peptide exploration in African fermented legumes: insights from microbial proteolysis to gastrointestinal stability

Product (Legume)

Processing conditions before fermentation

Fermentation time (h)

pH

Temperature (°C)

Proteolytic activity

Microorganisms identified/used

References

     

U/ml

  

(Cowpea)

Autoclaved

0

6.40

37

0

Lactobacillus plantarum CAU4347

(Oyedoh et al., 2020)

24

5.91

 ~ 125

48

5.68

 ~ 20

72

5.36

 ~ 15

(Ground nut)

Autoclaved

0

6.40

0

Lactobacillus plantarum CAU4347

24

5.65

 ~ 80

48

5.46

 ~ 10

72

5.19

 ~ 5

     

U/ml

  

(Ground nut)

-

0

9

45

0

Bacillus subtilis SHS-04

(Olajuyigbe & Ajele, 2008)

12

9

 ~ 125

24

9

 ~ 250

36

9

 ~ 310

48

9

 ~ 450

60

9

 ~ 360

72

9

 ~ 150

84

9

 ~ 80

     

mol/sec

  

Dawadawa (African locust bean)

Boiled

0

-

ND

 ~ 0.00225

NI

(Evans et al., 2009)

24

-

 ~ 0.00223

48

-

 ~ 0.00224

72

-

 ~ 0.0026

96

-

 ~ 0.0028

120

-

 ~ 0.0027

     

U/ml

  

Iru (African Locust Bean)

Product obtained from the market

0

 

ND

0

Bacillus licheniformis Lbbl-11

(Olajuyigbe & Ajele, 2008)

24

 

10

48

 

18

72

 

16

     

U

  

Ogiri-okpei (Mesquite)

Boiled

0

-

Room temperature

0

NI

(Odibo et al., 2008)

24

-

 ~ 0.5

48

-

 ~ 1

72

-

 ~ 5

96

-

 ~ 0.9

     

XS unit

  

Soydawadawa (Soybean)

Boiled

0

6.59

ND

0.20

Bacillus subtilis, Bacillus cereus, Bacillus pumilus, Bacillus licheniformis, Bacillus firmus

(Opai-Tetteh, 1999)

24

6.87

1.00

48

8.00

3.00

72

8.25

4.10

Roasted

0

6.41

0.30

24

6.57

1.10

48

7.90

2.45

72

8.15

3.60

     

U/g

  

Ugba (African oil bean)

Boiled

0

5.0

Room temperature

 ~ 9

NI

(Njoku & Okemadu, 1989)

12

5.5

 ~ 13

24

6.0

 ~ 27

36

6.3

 ~ 12

48

7.0

 ~ 11

60

7.2

 ~ 15

72

8.0

ND

     

U/mg/min

  

Dawadawa (African locust bean)

Boiled

0

 ~ 6.0

ND

0

NI

(Zebedee et al., 2022)

24

 ~ 6.25

 ~ 19

48

 ~ 6.9

 ~ 37

72

 ~ 7.5

 ~ 25

96

 ~ 8.5

 ~ 20

     

U/ml

  

Iru (African locust bean)

Product obtained from the market

1

 

37

0.04

Bacillus subtilis PA2

(Olanbiwoninu., et al., 2022)

1

 

0.05

Bacillus licheniformis PA8

1

 

0.12

Bacillus subtilis PA1

1

 

0.06

Bacillus subtilis PB1

1

 

0.03

Bacillus licheniformis PB7

1

 

0.08

Bacillus subtilis PB5

1

 

0.035

Bacillus subtilis PB6

 
     

U/ml

  

Soybean-daddawa (Soybean)

Salted (1%) and salt-free daddawa

  

0

 ~ 500

Bacillus subtilis LB3 and Staphylococcus xylosus SAU3 (salted)

(Kolapo et al., 2023)

24

 ~ 510

40

 ~ 511

65

 ~ 1000

  

0

 ~ 500

Bacillus subtilis LB3 and Staphylococcus xylosus SAU3 (salt-free)

24

 ~ 550

40

 ~ 650

65

 ~ 900

  

0

 ~ 390

Bacillus subtilis LB3 and Leuconostoc mesenteroides ssp cremoris (salted)

24

 ~ 500

40

 ~ 650

65

 ~ 650

  

0

 ~ 410

Bacillus subtilis LB3 and Leuconostoc mesenteroides ssp cremoris (salt-free)

24

 ~ 500

40

 ~ 510

65

 ~ 650

  

0

 ~ 650

Staphylococcus xylosus SAU3 and Leuconostoc mesenteroides ssp cremoris (salted)

24

 ~ 660

40

 ~ 750

65

 ~ 810

  

0

 ~ 500

Staphylococcus xylosus SAU3 and Leuconostoc mesenteroides ssp cremoris (salt-free)

24

 ~ 650

40

 ~ 750

65

 ~ 900

  

0

 ~ 550

Bacillus subtilis LB3 and Staphylococcus xylosus SAU3 and Leuconostoc mesenteroides spp cremoris (salted)

24

 ~ 560

40

 ~ 580

65

 ~ 800

  

0

 ~ 550

Bacillus subtilis LB3 and Staphylococcus xylosus SAU3 and Leuconostoc mesenteroides spp cremoris (salt-free)

24

 ~ 600

40

 ~ 610

65

 ~ 700

  1. ND Not determined, NI Not identified, U/g Units/gram, U/ml Units/milliliter, mol/sec Moles/second, U-Unit. (U/ml) A unit of activity produces a 0.01 absorbance unit difference at 420 nm between the sample and its blank assay, per minute, under the assay conditions (Oyedoh et al., 2020). (U/ml): One unit of protease activity was defined as the amount of enzyme required to release 1 μg of tyrosine per ml per minute under the mentioned assay conditions (Olajuyigbe & Ajele, 2008). (mol/sec): One unit of enzyme activity is defined as the amount of enzyme required to degrade a unit of albumin (mMol/s), under the reaction mixture conditions (Evans et al., 2009). (U) one unit of protease activity is defined as the amount of enzyme which released 1 mg of tyrosine from casein per minute under the assay conditions (Odibo et al., 2008). (XS unit): an enzyme extract which, under the stated experimental conditions, produced a filtrate with an optical density of 0.500 when measured in a 10 mm path length cell and a strength of 36 XS units per gram (Opai-Tetteh, 1999). (U/g): One unit of enzyme activity was defined as the amount of enzyme required to produce 1 pg leucine per min under the assay conditions (Njoku & Okemadu, 1989). (U/mg/min): One unit of protease activity is defined as the amount of enzyme which released 1 µg of tyrosine from casein per minute under the assay conditions (Zebedee et al., 2022). (U/ml): one unit of protease activity is defined as one micromole of substrate converted per minute (Olanbiwoninu., et al., 2022)
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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