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Xu L, Du B, Xu B. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China. Food Chem 2015; 174:202-13. [PMID: 25529671 DOI: 10.1016/j.foodchem.2014.11.014] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Revised: 10/05/2014] [Accepted: 11/03/2014] [Indexed: 11/16/2022]
Abstract
The objectives of this study are to systematically assess the bioactive substances and overall antioxidant capacities of commercially fermented soy products and to find the relationships between the presence of beneficial components in different types of soybean fermented products. The results show that phenolic profiles increased significantly after fermentation as compared with raw yellow soybeans. Among all the samples, the douchi and fermented black bean sauce had the highest detected antioxidant profiles. Even though the total isoflavone content was reduced in fermented soybean products (794.84 μg/g on average) as compared with raw yellow soybeans (3477.6 μg/g), there was an obvious trend of conversion of the glucoside form in raw soybeans into the aglycone-form isoflavones in the fermented soybean products. The highest daidzein and genistein values were found in the "Yangfan" black bean douchi, i.e. 860.3 μg/g and 1025.9 μg/g, respectively. The amounts of essential amino acids also were improved in most fermented soybean products. The douchi and black bean fermented products are recommended for consumption due to their abundant bioactive substances.
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Affiliation(s)
- Lu Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China
| | - Bin Du
- Analysis and Testing Center, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066600, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China.
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Techarang J, Apichartsrangkoon A. Physical, chemical and rheological parameters of pressurized swai-fish (Pangasius hypophthalmus) emulsion incorporating fermented soybeans. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.09.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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53
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Ng’ong’ola-Manani TA, Wicklund T, Mwangwela AM, Østlie HM. Identification and Characterization of Lactic Acid Bacteria Involved in Natural and Lactic Acid Bacterial Fermentations of Pastes of Soybeans and Soybean-Maize Blends Using Culture-Dependent Techniques and Denaturing Gradient Gel Electrophoresis. FOOD BIOTECHNOL 2015. [DOI: 10.1080/08905436.2014.996894] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Abstract
Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.
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Affiliation(s)
- P Hajeb
- a Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology , Universiti Putra Malaysia , 43400 UPM, Serdang , Selangor , Malaysia
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Feng Z, Xu M, Zhai S, Chen H, Li AL, Lv XT, Deng HL. Application of Autochthonous Mixed Starter for Controlled Kedong Sufu Fermentation in Pilot Plant Tests. J Food Sci 2014; 80:M129-36. [DOI: 10.1111/1750-3841.12740] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Accepted: 09/05/2014] [Indexed: 12/01/2022]
Affiliation(s)
- Zhen Feng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Miao Xu
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Shuang Zhai
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Hong Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Ai-li Li
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Xin-tong Lv
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
| | - Hong-ling Deng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural Univ; 59 Mucai Rd. 150030 Harbin Heilongjiang China
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Ng'ong'ola-Manani TA, Østlie HM, Mwangwela AM, Wicklund T. Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends. Food Sci Nutr 2014; 2:768-85. [PMID: 25493196 PMCID: PMC4256583 DOI: 10.1002/fsn3.171] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2014] [Revised: 08/07/2014] [Accepted: 08/07/2014] [Indexed: 11/24/2022] Open
Abstract
The effect of natural and lactic acid bacteria (LAB) fermentation processes on metabolite changes in pastes of soybeans and soybean-maize blends was studied. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and were fermented by lactic acid bacteria (LFP). LAB fermentation processes were facilitated through back-slopping using a traditional fermented gruel, thobwa as an inoculum. Naturally fermented pastes were designated 100S, 90S, and 75S, while LFP were designated 100SBS, 90SBS, and 75SBS. All samples, except 75SBS, showed highest increase in soluble protein content at 48 h and this was highest in 100S (49%) followed by 90SBS (15%), while increases in 100SBS, 90S, and 75S were about 12%. Significant (P < 0.05) increases in total amino acids throughout fermentation were attributed to cysteine in 100S and 90S; and methionine in 100S and 90SBS. A 3.2% increase in sum of total amino acids was observed in 75SBS at 72 h, while decreases up to 7.4% in 100SBS at 48 and 72 h, 6.8% in 100S at 48 h and 4.7% in 75S at 72 h were observed. Increases in free amino acids throughout fermentation were observed in glutamate (NFP and 75SBS), GABA and alanine (LFP). Lactic acid was 2.5- to 3.5-fold higher in LFP than in NFP, and other organic acids detected were acetate and succinate. Maltose levels were the highest among the reducing sugars and were two to four times higher in LFP than in NFP at the beginning of the fermentation, but at 72 h, only fructose levels were significantly (P < 0.05) higher in LFP than in NFP. Enzyme activities were higher in LFP at 0 h, but at 72 h, the enzyme activities were higher in NFP. Both fermentation processes improved nutritional quality through increased protein and amino acid solubility and degradation of phytic acid (85% in NFP and 49% in LFP by 72 h).
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Affiliation(s)
- Tinna Austen Ng'ong'ola-Manani
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesP.O. Box 5003, 1430, Ås, Norway
- Department of Food Science and Technology, Lilongwe University of Agriculture and Natural ResourcesBunda College Campus, P.O. Box 219, Lilongwe, Malawi
| | - Hilde Marit Østlie
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesP.O. Box 5003, 1430, Ås, Norway
| | - Agnes Mbachi Mwangwela
- Department of Food Science and Technology, Lilongwe University of Agriculture and Natural ResourcesBunda College Campus, P.O. Box 219, Lilongwe, Malawi
| | - Trude Wicklund
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesP.O. Box 5003, 1430, Ås, Norway
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Ng'ong'ola-Manani TA, Mwangwela AM, Schüller RB, Østlie HM, Wicklund T. Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends. Food Sci Nutr 2014; 2:114-31. [PMID: 24804070 PMCID: PMC3959958 DOI: 10.1002/fsn3.82] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Revised: 10/21/2013] [Accepted: 11/12/2013] [Indexed: 11/08/2022] Open
Abstract
Fermented pastes of soybeans and soybean-maize blends were evaluated to determine sensory properties driving consumer liking. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and lactic acid bacteria fermented (LFP). Lactic acid bacteria fermentation was achieved through backslopping using a fermented cereal gruel, thobwa. Ten trained panelists evaluated intensities of 34 descriptors, of which 27 were significantly different (P < 0.05). The LFP were strong in brown color, sourness, umami, roasted soybean-and maize-associated aromas, and sogginess while NFP had high intensities of yellow color, pH, raw soybean, and rancid odors, fried egg, and fermented aromas and softness. Although there was consumer (n = 150) heterogeneity in preference, external preference mapping showed that most consumers preferred NFP. Drivers of liking of NFP samples were softness, pH, fermented aroma, sweetness, fried egg aroma, fried egg-like appearance, raw soybean, and rancid odors. Optimization of the desirable properties of the pastes would increase utilization and acceptance of fermented soybeans.
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Affiliation(s)
- Tinna A Ng'ong'ola-Manani
- Department of Food Science and Technology, Lilongwe University of Agriculture and Natural ResourcesBunda College Campus, PO Box 219, Lilongwe, Malawi
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesPO Box 5003, Ås, 1430, Norway
| | - Agnes M Mwangwela
- Department of Food Science and Technology, Lilongwe University of Agriculture and Natural ResourcesBunda College Campus, PO Box 219, Lilongwe, Malawi
| | - Reidar B Schüller
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesPO Box 5003, Ås, 1430, Norway
| | - Hilde M Østlie
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesPO Box 5003, Ås, 1430, Norway
| | - Trude Wicklund
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesPO Box 5003, Ås, 1430, Norway
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Feng Z, Chen H, Lv X, Deng H, Chen X, Li J, Guo L. Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea
KDF3 and its protease KP3 as adjuncts. J Appl Microbiol 2014; 116:877-89. [DOI: 10.1111/jam.12433] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 12/20/2013] [Accepted: 12/20/2013] [Indexed: 11/27/2022]
Affiliation(s)
- Z. Feng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - H. Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - X.T. Lv
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - H.L. Deng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - X. Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - J.J. Li
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - L. Guo
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
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Odriozola-Serrano I, Garde-Cerdán T, Soliva-Fortuny R, Martín-Belloso O. Differences in free amino acid profile of non-thermally treated tomato and strawberry juices. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.07.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Abstract
The production of soybean products has been increasing throughout the world, and there has been a corresponding increase in the quantity of soybean curd residue (SCR) being thrown out. The dumping of SCR has become a problem to be solved due to its contamination to the environment. SCR is rich in fiber, fat, protein, vitamins, and trace elements. It has potential for value-added processing and utilization; options that simultaneously hold the promise of increased economic benefit as well as decreased pollution potential for the environment. The objective of this study is to fully investigate, review, and summarize the existing literature in order to develop a comprehensive knowledge base for the composition and reuse of SCR. It is evident from the literature survey that SCR shows good potential as a functional food material. However, there are several drawbacks to the use of SCR and corresponding solutions presented in this paper.
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Dajantaa K, Apishartsarangku A, Chukeatirote E. Changes in biochemical and nutritional qualities of aerobic and vacuum-packaged Thua Nao during shelf-life storage. Pak J Biol Sci 2013; 16:501-9. [PMID: 24498818 DOI: 10.3923/pjbs.2013.501.509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Thai traditionally fermented soybean (Thua Nao) has been suggested as a good source of available amino acids and aglycone isoflavones. The objective of this research was to investigate the changes of biochemical and nutritional qualities in aerobic- and vacuum-packed thua Nao during the storage at 4 and 40 degrees C for 60 days. Three Thua Nao samples including Bacillus subtilis TN51-fermented Thua Nao (TNB51), spontaneously fermented Thua Nao (TNMX) and commercial product (MH) were used in this study. It was found that the storage of packed Thua Nao at 4 degrees C could prolong the product shelf-life up to 40 days. The moisture contents, pH values and colour L a* b* of these products were not different in both aerobic and vacuum-packaged products and remained stable throughout the experiment. The Thiobarbituric Acid (TBA) values of all storage Thua Nao were increased during storage; this is in particular for the aerobic packages of the TNMX and TNB51 products, indicating high oxidation of lipids. There was a slight decrease in DPPH radical scavenging effect (18%) and phenolic compounds (6%) of the vacuum-packaged product when stored at 4 degrees C. In contrast, the great losses in total phenolic content (44%), inhibitory activity of DPPH radicals (83%) and total antioxidant (41%) were observed when the products were stored aerobically at 40 degrees C. A reduction in total free amino acids was also found with the highest decrease of Arg in both aerobic- (69%) and vacuum-packages (68%).
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Affiliation(s)
- Katekan Dajantaa
- Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Phitsanulok 65000, Thailand
| | - Arune Apishartsarangku
- Department of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
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Feng Z, Chen X, Li JJ, Ren D. An alkaline protease from Kocuria kristinae F7: properties and characterization of its hydrolysates from soy protein. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1890-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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64
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Morales-de la Peña M, Salvia-Trujillo L, Garde-Cerdán T, Rojas-Graü M, Martín-Belloso O. High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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65
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Seduraman A, Wu P, Klähn M. Extraction of tryptophan with ionic liquids studied with molecular dynamics simulations. J Phys Chem B 2011; 116:296-304. [PMID: 22136607 DOI: 10.1021/jp206748z] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Extraction of amino acids from aqueous solutions with ionic liquids (ILs) in biphasic systems is analyzed with molecular dynamics (MD) simulations. Extraction of tryptophan (TRP) with the imidazolium-based ILs [C(4)mim][PF(6)], [C(8)mim][PF(6)], and [C(8)mim][BF(4)] are considered as model cases. Solvation free energies of TRP are calculated with MD simulations and thermodynamic integration in combination with an empirical force field, whose parametrization is based on the liquid-phase charge distribution of the ILs. Calculated solvation free energies reproduce successfully all observed experimental trends according to the previously reported partition of TRP between water and IL phases. Water is present in ILs as a cosolvent, due to direct contact with the aqueous phase during extraction, and is found to play a major role in the extraction of TRP. Water improves solvation of cationic TRP by 7.8 and 5.1 kcal/mol in [C(4)mim][PF(6)] and [C(8)mim][PF(6)], respectively, which is in the case of [C(4)mim][PF(6)] sufficient to extract TRP. Extraction in [C(8)mim][PF(6)] is not feasible, since the hydrophobic octyl groups of the cations limit the water concentration in the IL. The solvation of cationic TRP is 2.4 kcal/mol less favorable in [C(8)mim][PF(6)] than in [C(4)mim][PF(6)]. Water improves the solvation of TRP in ILs mostly through dipole-dipole interactions with the polar backbone of TRP. Extraction is most efficient with [C(8)mim][BF(4)], where hydrophilic BF(4)(-) anions substantially increase the water concentration in the IL. Additionally, stronger direct electrostatic interactions of TRP with BF(4)(-) anions improve its solvation in the IL further. The solvation of cationic TRP in [C(8)mim][BF(4)] is 3.4 kcal/mol more favorable than in [C(8)mim][PF(6)]. Overall, the extractive power of the ILs correlates with the water saturation concentration of the IL phase, which in turn is determined by the hydrophilicity of the constituting ions. The results of this work identify relations between the extraction performance of ILs and the basic chemical properties of the ions, which provide guidelines that could contribute to the design of improved novel ILs for amino acid extraction.
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Affiliation(s)
- Abirami Seduraman
- Institute of High Performance Computing, Singapore, Republic of Singapore
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Efficient media for high menaquinone-7 production: response surface methodology approach. N Biotechnol 2011; 28:665-72. [DOI: 10.1016/j.nbt.2011.07.007] [Citation(s) in RCA: 76] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2011] [Revised: 06/08/2011] [Accepted: 07/21/2011] [Indexed: 02/07/2023]
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67
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Jeon BY, Park DH. Effect of glasswort (Salicornia herbacea L.) and rice (oryza sativa L.) on quality of Ganjang (Korean Soy Sauce). Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0135-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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