Chickpea-derived prebiotic substances trigger biofilm formation by bacillus subtilis

Yaa Serwaah Amoah; Satish Kumar Rajasekharan; Ram Reifen; Moshe Shemesh

doi:10.3390/nu13124228

Chickpea-derived prebiotic substances trigger biofilm formation by bacillus subtilis

Yaa Serwaah Amoah, Satish Kumar Rajasekharan, Ram Reifen, Moshe Shemesh^*

^*Corresponding author for this work

Institute of Biochemistry, Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Abstract

Chickpea-based foods are known for their low allergenicity and rich nutritional package. As an essential dietary legume, chickpea is often processed into milk or hummus or as an industrial source of protein and starch. The current study explores the feasibility of using the chickpea-derived prebiotic substances as a scaffold for growing Bacillus subtilis (a prospective probiotic bacterium) to develop synbiotic chickpea-based functional food. We report that the chickpea-derived fibers enhance the formation of the B. subtilis biofilms and the production of the antimicrobial pigment pulcherrimin. Furthermore, electron micrograph imaging confirms the bacterial embedding onto the chickpea fibers, which may provide a survival tactic to shield and protect the bacterial population from environmental insults. Overall, it is believed that chickpea-derived prebiotic substances provide a staple basis for developing functional probiotics and synbiotic food.

Original language	American English
Article number	4228
Journal	Nutrients
Volume	13
Issue number	12
DOIs	https://doi.org/10.3390/nu13124228
State	Published - Dec 2021

Bibliographical note

Funding Information:
Funding: This study forms part of Yaa Serwaah Amoah’s M.Sc. project; she is a recipient of an excellence scholarship for the International M.Sc. students program granted by The Hebrew University of Jerusalem. This work was also partially supported by the Nitzan Grant of the Chief Scientist of The Ministry of Agriculture (Israel).

Funding Information:
This study forms part of Yaa Serwaah Amoah?s M.Sc. project; she is a recipient of an excel-lence scholarship for the International M.Sc. students program granted by The Hebrew University of Jerusalem. This work was also partially supported by the Nitzan Grant of the Chief Scientist of The Ministry of Agriculture (Israel). The authors would like to acknowledge Zipi Berkovich of the Reifen Lab and members of the Shemesh Research Group for some technical contribution to this work. We are also grateful to Shmuel Galili, from the Volcani Institute, for helpful discussions on the topic of chickpea-derived nutrients.

Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

Beneficial biofilm
Chickpea fiber
Functional probiotics
Probiotic bacteria
Synbiotic food
chickpea fiber
beneficial biofilm
synbiotic food
probiotic bacteria
functional probiotics

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10.3390/nu13124228

Cite this

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title = "Chickpea-derived prebiotic substances trigger biofilm formation by bacillus subtilis",

abstract = "Chickpea-based foods are known for their low allergenicity and rich nutritional package. As an essential dietary legume, chickpea is often processed into milk or hummus or as an industrial source of protein and starch. The current study explores the feasibility of using the chickpea-derived prebiotic substances as a scaffold for growing Bacillus subtilis (a prospective probiotic bacterium) to develop synbiotic chickpea-based functional food. We report that the chickpea-derived fibers enhance the formation of the B. subtilis biofilms and the production of the antimicrobial pigment pulcherrimin. Furthermore, electron micrograph imaging confirms the bacterial embedding onto the chickpea fibers, which may provide a survival tactic to shield and protect the bacterial population from environmental insults. Overall, it is believed that chickpea-derived prebiotic substances provide a staple basis for developing functional probiotics and synbiotic food.",

keywords = "Beneficial biofilm, Chickpea fiber, Functional probiotics, Probiotic bacteria, Synbiotic food, chickpea fiber, beneficial biofilm, synbiotic food, probiotic bacteria, functional probiotics",

author = "Amoah, {Yaa Serwaah} and Rajasekharan, {Satish Kumar} and Ram Reifen and Moshe Shemesh",

note = "Funding Information: Funding: This study forms part of Yaa Serwaah Amoah{\textquoteright}s M.Sc. project; she is a recipient of an excellence scholarship for the International M.Sc. students program granted by The Hebrew University of Jerusalem. This work was also partially supported by the Nitzan Grant of the Chief Scientist of The Ministry of Agriculture (Israel). Funding Information: This study forms part of Yaa Serwaah Amoah?s M.Sc. project; she is a recipient of an excel-lence scholarship for the International M.Sc. students program granted by The Hebrew University of Jerusalem. This work was also partially supported by the Nitzan Grant of the Chief Scientist of The Ministry of Agriculture (Israel). The authors would like to acknowledge Zipi Berkovich of the Reifen Lab and members of the Shemesh Research Group for some technical contribution to this work. We are also grateful to Shmuel Galili, from the Volcani Institute, for helpful discussions on the topic of chickpea-derived nutrients. Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland.",

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AU - Shemesh, Moshe

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PY - 2021/12

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N2 - Chickpea-based foods are known for their low allergenicity and rich nutritional package. As an essential dietary legume, chickpea is often processed into milk or hummus or as an industrial source of protein and starch. The current study explores the feasibility of using the chickpea-derived prebiotic substances as a scaffold for growing Bacillus subtilis (a prospective probiotic bacterium) to develop synbiotic chickpea-based functional food. We report that the chickpea-derived fibers enhance the formation of the B. subtilis biofilms and the production of the antimicrobial pigment pulcherrimin. Furthermore, electron micrograph imaging confirms the bacterial embedding onto the chickpea fibers, which may provide a survival tactic to shield and protect the bacterial population from environmental insults. Overall, it is believed that chickpea-derived prebiotic substances provide a staple basis for developing functional probiotics and synbiotic food.

AB - Chickpea-based foods are known for their low allergenicity and rich nutritional package. As an essential dietary legume, chickpea is often processed into milk or hummus or as an industrial source of protein and starch. The current study explores the feasibility of using the chickpea-derived prebiotic substances as a scaffold for growing Bacillus subtilis (a prospective probiotic bacterium) to develop synbiotic chickpea-based functional food. We report that the chickpea-derived fibers enhance the formation of the B. subtilis biofilms and the production of the antimicrobial pigment pulcherrimin. Furthermore, electron micrograph imaging confirms the bacterial embedding onto the chickpea fibers, which may provide a survival tactic to shield and protect the bacterial population from environmental insults. Overall, it is believed that chickpea-derived prebiotic substances provide a staple basis for developing functional probiotics and synbiotic food.

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Chickpea-derived prebiotic substances trigger biofilm formation by bacillus subtilis

Abstract

Bibliographical note

Keywords

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