Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae
- Authors
- Nam, Dae Hwan; Kim, Hyo Jung; Lim, Ji Sun; Kim, Kyoung Heon; Park, Cheon-Seok; Kim, Jeong Hwan; Lim, Jinkyu; Kwon, Dae Young; Kim, In-Ho; Kim, Jong-Sang
- Issue Date
- 10월-2011
- Publisher
- WILEY
- Keywords
- antioxidative activity; Aspergillus oryzae; fermentation; isoflavones; soybean
- Citation
- JOURNAL OF FOOD SCIENCE, v.76, no.8, pp.H194 - H200
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF FOOD SCIENCE
- Volume
- 76
- Number
- 8
- Start Page
- H194
- End Page
- H200
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/111521
- DOI
- 10.1111/j.1750-3841.2011.02350.x
- ISSN
- 0022-1147
- Abstract
- In order to determine the fungal strain and fermentation period which produce the highest antioxidant activity of fermented soy product, soybean was fermented with Aspergillus oryzae NL 5 isolated from Korean traditional meju produced in Sunchang Yeastopia Land in Korea, and was subjected to analyzing isoflavone profiles and assaying antioxidant activity. Antioxidant potential of the samples was evaluated by ferric reducing antioxidant power assay, 2,2'-azinobis (2-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity and total phenolic contents. In addition, antioxidant assay using fluorescent probes, 2',7'-dichlorofluorescin diacetate and dihydroethidium, in HepG2 cells was conducted for the samples. The results showed that both high isoflavone variety Aga 3 and medium isoflavone variety Daewon of soybean fermented with Asp oryzae NL5 for 4 to 5 d showed the highest increase in free isoflavone contents, together with the highest antioxidant activity. In conclusion, the antioxidant activity of fermented soy was proportional to the concentration of free isoflavones, and was significantly influenced by total isoflavone content of soybean variety and fermentation period.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.