Abstract The purpose of this study was to investigate the physicochemical properties and bioactivities of rice beans (Vigna umbellata) fermented by Bacillus amyloliquefaciens. The fermentation conditions were optimized on the basis of the fibrinolytic activity. Under the optimal fermentation conditions, the fibrinolytic activity reached a maximum of 78.0 FU∙g−1 (4890 IU∙g−1, fibrin plate method). The contents of peptides (which increased from 2.1 to 10.9 g per 100 g), total phenolics (from 116.7 to 388.5 mg gallic acid per 100 g), total flavonoids (from 235.5 to 354.3 mg rutin per 100 g), and anthocyanin (from 20.1 to 47.1 mg per 100 g), as well as the superoxide dismutase activity (from 55.3 to 263.6 U∙g−1) in rice beans were significantly increased after fermentation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) free radical scavenging activities and ferric reducing antioxidant power (FRAP) of fermented rice beans were 1.9–4.8 times higher than those of unfermented rice beans. Moreover, fermentation induced an increase in the dipeptidyl peptidase Ⅳ (DPP-Ⅳ) inhibition, α-glucosidase inhibition, and anticoagulant activities of rice beans. Rice beans fermented by Bacillus amyloliquefaciens may serve as a functional food with potential benefits for the prevention of thrombotic diseases.

中文翻译：

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解淀粉芽孢杆菌发酵米豆的理化性质和生物活性

摘要 本研究旨在研究解淀粉芽孢杆菌(Bacillus amyloliquefaciens)发酵米豆(Vigna umbellata)的理化性质和生物活性。根据纤溶活性优化发酵条件。在最佳发酵条件下，纤溶活性最高可达78.0 FU∙g−1（4890 IU∙g−1，纤维蛋白平板法）。肽的含量（从每 100 克 2.1 增加到 10.9 克）、总酚类（从每 100 克 116.7 到 388.5 毫克没食子酸）、总黄酮（从每 100 克 235.5 到 354.3 毫克芦丁）和花青素（来自花青素） 20.1 至 47.1 mg/100 g)，以及发酵后米豆中的超氧化物歧化酶活性（从 55.3 至 263.6 U∙g-1）显着增加。2,2-diphenyl-1-picrylhydrazyl (DPPH) 和 2, 发酵米豆的 2-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) 二铵盐 (ABTS) 自由基清除活性和铁还原抗氧化能力 (FRAP) 比未发酵米豆高 1.9-4.8 倍。此外，发酵诱导米豆的二肽基肽酶Ⅳ（DPP-Ⅳ）抑制、α-葡萄糖苷酶抑制和抗凝活性增加。解淀粉芽孢杆菌发酵的米豆可作为一种功能性食品，具有预防血栓性疾病的潜在益处。α-葡萄糖苷酶抑制和米豆的抗凝活性。解淀粉芽孢杆菌发酵的米豆可作为一种功能性食品，具有预防血栓性疾病的潜在益处。α-葡萄糖苷酶抑制和米豆的抗凝活性。解淀粉芽孢杆菌发酵的米豆可作为一种功能性食品，具有预防血栓性疾病的潜在益处。