Evaluation of biological activities of the short-term fermented soybean extract
DC Field | Value | Language |
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dc.contributor.author | Lee, Ji-Soo | - |
dc.contributor.author | Rho, Shin-Joung | - |
dc.contributor.author | Kim, Young-Wan | - |
dc.contributor.author | Lee, Ki Won | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2021-09-05T23:14:56Z | - |
dc.date.available | 2021-09-05T23:14:56Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2013-08 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/102569 | - |
dc.description.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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | BIOCHEMICAL-CHANGES | - |
dc.subject | IDENTIFICATION | - |
dc.subject | CHEONGGUKJANG | - |
dc.subject | METHODOLOGY | - |
dc.subject | PEPTIDES | - |
dc.title | Evaluation of biological activities of the short-term fermented soybean extract | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Young-Wan | - |
dc.identifier.doi | 10.1007/s10068-013-0172-z | - |
dc.identifier.scopusid | 2-s2.0-84880407781 | - |
dc.identifier.wosid | 000321967800013 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.4, pp.973 - 978 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 22 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 973 | - |
dc.citation.endPage | 978 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001800023 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | BIOCHEMICAL-CHANGES | - |
dc.subject.keywordPlus | IDENTIFICATION | - |
dc.subject.keywordPlus | CHEONGGUKJANG | - |
dc.subject.keywordPlus | METHODOLOGY | - |
dc.subject.keywordPlus | PEPTIDES | - |
dc.subject.keywordAuthor | soybean extract | - |
dc.subject.keywordAuthor | fermentation | - |
dc.subject.keywordAuthor | antioxidant activity | - |
dc.subject.keywordAuthor | antimicrobial activity | - |
dc.subject.keywordAuthor | antitumor activity | - |
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