Increased Production of Antioxidative Sesaminol Glucosides from Sesame Oil Cake through Fermentation by Bacillus circulans Strain YUS-2

Takashi OHTSUKIDepartment of Applied Chemistry and Biotechnology, Faculty of Engineering, University of Yamanashi4-3-11 Takeda, Kofu, Yamanashi 400-8511, Japan

Junko AKIYAMADepartment of Applied Chemistry and Biotechnology, Faculty of Engineering, University of Yamanashi4-3-11 Takeda, Kofu, Yamanashi 400-8511, Japan

Takao SHIMOYAMADepartment of Applied Chemistry and Biotechnology, Faculty of Engineering, University of Yamanashi4-3-11 Takeda, Kofu, Yamanashi 400-8511, Japan

Shin-ichi YAZAKIDepartment of Applied Chemistry and Biotechnology, Faculty of Engineering, University of Yamanashi4-3-11 Takeda, Kofu, Yamanashi 400-8511, Japan

Sadaharu UIDepartment of Applied Chemistry and Biotechnology, Faculty of Engineering, University of Yamanashi4-3-11 Takeda, Kofu, Yamanashi 400-8511, Japan

Yuko HIROSEDepartment of Chemistry, Faculty of Education and Human Sciences, University of Yamanashi4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan

Akio MIMURADepartment of Applied Chemistry and Biotechnology, Faculty of Engineering, University of Yamanashi4-3-11 Takeda, Kofu, Yamanashi 400-8511, Japan

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Abstract

Bacillus circulans strain YUS-2 was isolated as the strongest antioxidant-producer in fermentation of sesame oil cake (SOC, defatted residue yielded from sesame seed oil production). Two major strong antioxidants from fermented SOC were purified and identified as known sesaminol triglucoside and sesaminol diglucoside, however, our results demonstrated that the fermentation process with B. circulans YUS-2 was highly effective to gain the extraction efficiency of the sesaminol glucosides.

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Increased Production of Antioxidative Sesaminol Glucosides from Sesame Oil Cake through Fermentation by Bacillus circulans Strain YUS-2

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Increased Production of Antioxidative Sesaminol Glucosides from Sesame Oil Cake through Fermentation by Bacillus circulans Strain YUS-2

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