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Evaluation of biological activities of the short-term fermented soybean extract

Authors
Lee, Ji-SooRho, Shin-JoungKim, Young-WanLee, Ki WonLee, Hyeon Gyu
Issue Date
8월-2013
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Keywords
soybean extract; fermentation; antioxidant activity; antimicrobial activity; antitumor activity
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.4, pp.973 - 978
Indexed
SCIE
SCOPUS
KCI
Journal Title
FOOD SCIENCE AND BIOTECHNOLOGY
Volume
22
Number
4
Start Page
973
End Page
978
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/102569
DOI
10.1007/s10068-013-0172-z
ISSN
1226-7708
Abstract
The short-term fermented soybean extract (FSE) using soybean and wheat was prepared at a high temperature to accelerate proteolytic hydrolysis. The chemical composition and in vitro biological activities of FSE were investigated. FSE contained mainly the low molecular weight peptides of less than 3 kDa and was dominantly composed of glutamic acid, leucine, proline, and alanine. The EC50 value of DPPH radical scavenging activity of FSE was 1.63 mg/mL, and the inhibition of linoleic acid autoxidation by FSE was equivalent to 77% of the antioxidant activity of alpha-tocopherol. FSE showed a concentration-dependent antimicrobial activity against Bacillus subtilis and Escherichia coli. In addition, FSE at 1 mg/mL showed the strong inhibition effects on growth of MCF7 and HT1080 with 58 and 64%, respectively. In conclusion, FSE prepared by rapid fermentation may be useful as a functional food ingredient with antioxidant, antimicrobial, and antitumor activities.
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