1. Linoleic acid, α-linolenic acid, and monolinolenins as antibacterial substances in the heat-processed soybean fermented withRhizopus oligosporus
- Author
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Mai Murakami, Dewi Kusumah, Isamu Maeda, Xiaonan Xie, Kabuyama Yukihito, and Misaki Wakui
- Subjects
0106 biological sciences ,0301 basic medicine ,Rhizopus oligosporus ,Linoleic acid ,Bacillus subtilis ,01 natural sciences ,Applied Microbiology and Biotechnology ,Biochemistry ,Analytical Chemistry ,03 medical and health sciences ,chemistry.chemical_compound ,010608 biotechnology ,Food science ,Molecular Biology ,chemistry.chemical_classification ,Ethanol ,biology ,Organic Chemistry ,Fatty acid ,General Medicine ,biology.organism_classification ,030104 developmental biology ,chemistry ,Fermentation ,Antibacterial activity ,Biotechnology ,Polyunsaturated fatty acid - Abstract
Antibacterial activities against Staphylococcus aureus and Bacillus subtilis were found in an ethanol fraction of tempe, an Indonesian fermented soybean produced using Rhizopus oligosporus. The ethanol fraction contained free fatty acids, monoglycerides, and fatty acid ethyl esters. Among these substances, linoleic acid and α-linolenic acid exhibited antibacterial activities against S. aureus and B. subtilis, whereas 1-monolinolenin and 2-monolinolenin exhibited antibacterial activity against B. subtilis. The other free fatty acids, 1-monoolein, monolinoleins, ethyl linoleate, and ethyl linolenate did not exhibit bactericidal activities. These results revealed that R. oligosporus produced the long-chain polyunsaturated fatty acids and monolinolenins as antibacterial substances against the Gram-positive bacteria during the fungal growth and fermentation of heat-processed soybean.
- Published
- 2020