Table 2 Bioactive compounds produced by the Bacillus species and its health benefits
From: Impact of Bacillus in fermented soybean foods on human health
Microorganisms | Bioactive compounds | Health benefits | References |
|---|---|---|---|
Bacillus species | Poly-γ-glutamic acid | Suppression in the elevation of post prandial blood glucose level | Chettri et al. (2016) |
Bacillus species | Isoflavone aglycone | Flavonoid bioconversion | Kim et al. (2018) |
Bacillus species LM7 | Bacillomycin D and surfactin | Antimicrobial activity | |
Bacillus subtilis var. natto | Nattokinase and serine protease subtilisin | Fibrinolytic activity and tissue plasminogen activator can be increased | Mohanasrinivasan et al. (2017) |
Bacillus subtilis 1423 | Protease | Breaks down the complex protein to simpler molecules | Nguyen and Nguyen (2020) |
Bacillus subtilis DC27 | Serine protease | Fibrinolytic activity | Hu et al. (2019) |
Bacillus subtilis natto O9516 | ACE inhibitory peptides | Anti-hypertensive activity | Ibe et al. (2009) |
Bacillus subtilis | Nattokinase | Anti-hyperlipidemic activity | Chen et al. (2018) |
Bacillus natto TK-1 | Lipopeptide | Biosurfactant activity | Cao et al. (2009) |
Bacillus subtilis | Protease and esterase | Degradation of proteins and fats | Sanjukta and Rai (2016) |
Bacillus subtilis | Proteolytic enzymes | Glycinin and β -conglycinin hydrolyzed for the production of bioactive peptides | Sanjukta and Rai (2016) |
Bacillus subtilis var. natto | PGA and fructan (mucilage) | Antioxidant properties | Chettri and Tamang (2014) |
Bacillus subtilis SN7 | Bacteriocin | Biocontrol agent | Lee and Chang (2017) |
Bacillus subtilis CSY 191 | Surfactin | Inhibits growth of human breast cancer cells (MCF-7) | Lee et al. (2012) |
Bacillus subtilis (natto) | Lipoproteins | Anti-inflammatory response | Rhayat et al. (2019) |
Bacillus subtilis SHZ | Bioactive peptide and polyphenols | Antioxidant activity | Sanjukta and Rai (2016) |
Bacillus subtilis N205 (BS205) | Isoflavone aglycones | Antioxidant properties | Ping et al. (2012) |
Bacillus subtilis-SKm (BS-c) | α-amylase, and γ-GTP | Antioxidant property | Zheng et al. (2011) |
Bacillus subtilis SC-8 | Surfactin, fengycin and iturin. | Antifungal and antibiotic properties | |
Bacillus subtilis NT-6 | Amphipathic peptide AMPNT-6 | Antimicrobial effect | Xu et al. (2013) |
Bacillus subtilis SCK-2 | Peptide AMPC IC-1 | Antimicrobial properties | |
Bacillus amyloliquefaciens FZB42 | Fibrinolytic enzymes | Fibrinolytic activity | Huy et al. (2016) |
Bacillus amyloliquefacians EMD 17 | Surfactin | Antimicrobial activity | |
Bacillus amyloliquefacians | Daidzein | Anti-diabetic property | Jeong et al. (2020) |
Bacillus amyloliquefacians | 1-Deoxynojirimycin | Alpha-glucosidase inhibitor | Cai et al. (2017) |
Bacillus amyloliquefaciens SWJS22 | β-glucosidase and protease | Antioxidant activity | |
Bacillus amyloliquefaciens RWL-1 | Isoflavones and phenolic contents | Antioxidant properties | Shahzad et al. (2020) |
Bacillus amyloliquefaciens | Genistein | Neuroprotective effect | Khosravi and Razavi (2021) |
Bacillus licheniformis B65-1 | Phenylacetic acid | Inhibition of enteric pathogens | Kim et al. (2004) |
Bacillus licheniformis 67 | Poly-γ-glutamic acid | Anti-obesity effect | Choi et al. (2016) |
Bacillus licheniformis (SFC) | Isoflavones aglycones | Anti-diabetic effect | Yang et al. (2014) |