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Song J, Lee H, Park I, Lee H. Analysis of Oligosaccharides in Korean Fermented Soybean Products by the Combination of Mass Spectrometry and Gas Chromatography. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:760-769. [PMID: 36574638 DOI: 10.1021/acs.jafc.2c07582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Doenjang (fermented soybean paste) and ganjang (soy sauce) are traditional fermented foods that are widely consumed in Korea. The oligosaccharides found in soybean and its fermented foods have great potential to improve the quality of foods; however, their structural details have not been well studied. In this study, we used advanced mass spectrometry and gas chromatography to analyze oligosaccharides and their monomeric composition in two fermented soybean products. In both foods, oligosaccharides with a degree of polymerization ranging from 3 to 7 were found. Their constituent monosaccharides were characterized; galactose, xylose, arabinose, and rhamnose were the predominant constituents of the oligosaccharides, and fucose, fructose, mannose, glucose, and N-acetylglucosamine were also found. The great structural diversity of the oligosaccharides found suggests that soybean carbohydrates are hydrolyzed and/or transformed during fermentation and may yield novel oligosaccharides.
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Affiliation(s)
- JaeHui Song
- Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Busanjin-gu, Busan 47340, Republic of Korea
| | - HyunJi Lee
- Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Busanjin-gu, Busan 47340, Republic of Korea
| | - Inmyoung Park
- School of Food and Culinary Arts, Youngsan University, Bansong Beltway, Busan 48015, Republic of Korea
| | - Hyeyoung Lee
- Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Busanjin-gu, Busan 47340, Republic of Korea
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2
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Effects of fermented soybean meal on growth performance, meat quality, and antioxidant capacity in finishing pigs. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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3
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Kulprachakarn K, Chaipoot S, Phongphisutthinant R, Paradee N, Prommaban A, Ounjaijean S, Rerkasem K, Parklak W, Prakit K, Saengsitthisak B, Chansiw N, Pangjit K, Boonyapranai K. Antioxidant Potential and Cytotoxic Effect of Isoflavones Extract from Thai Fermented Soybean (Thua-Nao). Molecules 2021; 26:7432. [PMID: 34946514 PMCID: PMC8705088 DOI: 10.3390/molecules26247432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/04/2021] [Accepted: 12/06/2021] [Indexed: 11/16/2022] Open
Abstract
Thua-nao, or Thai fermented soybeans, is a traditional Lanna fermented food in Northern Thailand. It is produced by using a specific bacterial species called Bacillus subtilis var. Thua-nao. We investigated the antioxidant activity and cytotoxic effect of isoflavones from Thua-nao. The phenolic compound contents and total flavonoid contents were determined by spectrophotometry. The antioxidant activity was examined using the ABTS, FRAP, and DPPH assays. The isoflavone contents and phenolic compositions were examined by the high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) techniques. The ability of isoflavones to inhibit human cancer cell growth was assessed by the MTT assay. The total phenolic content, total flavonoid content, and antioxidant activities of the isoflavones were 49.00 ± 0.51 mg GAE/g of dry extract (DE), 10.76 ± 0.82 mg QE/g of DE, 61.03 ± 0.97 µmol Trolox/g of DE, 66.54 ± 3.97 µM FeSO4/g of DE, and 22.47 ± 1.92% of DPPH inhibition, respectively. Additionally, the isoflavone extracts from Thua-nao had high isoflavone contents and polyphenolic compound compositions, especially daidzein and genistein. The isoflavone demonstrated a weak inhibition of MCF-7 and HEK293 cancer cell growth. It has a high antioxidant component, which is beneficial and can be developed for new therapeutic uses. However, further studies on the benefits of Thua-nao should be performed for realizing better and more effective uses soon.
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Affiliation(s)
- Kanokwan Kulprachakarn
- School of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand;
- Environmental and Occupational Health Sciences and Non Communicable Diseases Research Group (EOHS and NCD Research Group), Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.R.); (W.P.)
| | - Supakit Chaipoot
- Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
| | - Rewat Phongphisutthinant
- Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Narisara Paradee
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (N.P.); (A.P.)
| | - Adchara Prommaban
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (N.P.); (A.P.)
| | - Sakaewan Ounjaijean
- School of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand;
- Environmental and Occupational Health Sciences and Non Communicable Diseases Research Group (EOHS and NCD Research Group), Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.R.); (W.P.)
| | - Kittipan Rerkasem
- Environmental and Occupational Health Sciences and Non Communicable Diseases Research Group (EOHS and NCD Research Group), Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.R.); (W.P.)
- Department of Surgery, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Wason Parklak
- Environmental and Occupational Health Sciences and Non Communicable Diseases Research Group (EOHS and NCD Research Group), Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.R.); (W.P.)
| | - Kanittha Prakit
- Faculty of Pharmacy, Payap University, Chiang Mai 50000, Thailand; (K.P.); (B.S.)
| | | | - Nittaya Chansiw
- School of Medicine, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Kanjana Pangjit
- College of Medicine and Public Health, Ubon Ratchathani University, Ubon Ratchathani 34190, Thailand;
| | - Kongsak Boonyapranai
- Environmental and Occupational Health Sciences and Non Communicable Diseases Research Group (EOHS and NCD Research Group), Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.R.); (W.P.)
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Abstract
The growing interest in the consumption and study of traditionally fermented food worldwide has led to the development of numerous scientific investigations that have focused on analyzing the microbial and nutritional composition and the health effects derived from the consumption of these foods. Traditionally fermented foods and beverages are a significant source of nutrients, including proteins, essential fatty acids, soluble fiber, minerals, vitamins, and some essential amino acids. Additionally, fermented foods have been considered functional due to their prebiotic content, and the presence of specific lactic acid bacterial strains (LAB), which have shown positive effects on the balance of the intestinal microbiota, providing a beneficial impact in the treatment of diseases. This review presents a bibliographic compilation of scientific studies assessing the effect of the nutritional content and LAB profile of traditional fermented foods on different conditions such as obesity, diabetes, and gastrointestinal disorders.
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Khosravi A, Razavi SH. Therapeutic effects of polyphenols in fermented soybean and black soybean products. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104467] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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Czech A, Sembratowicz I, Kiesz M. The Effects of a Fermented Rapeseed or/and Soybean Meal Additive on Antioxidant Parameters in the Blood and Tissues of Piglets. Animals (Basel) 2021; 11:ani11061646. [PMID: 34206099 PMCID: PMC8229334 DOI: 10.3390/ani11061646] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/24/2021] [Accepted: 05/27/2021] [Indexed: 12/31/2022] Open
Abstract
The aim of the study was to assess the effect of fermented soybean meal (FSBM) and/or rapeseed meal (FRSM) on the redox status of blood and tissues in piglets. The experiment was conducted on 150 28-day-old weaned piglets divided into five groups. Piglets in the control group received standard diets with soybean meal. Animals in the experimental groups received diets in which a portion of the soybean meal was replaced with FRSM and/or FSBM: group FR-8% FRSM; group FR/FS-6% FRSM and 2% FSBM; group FS/FR-2% FRSM and 6% FSBM; and group FS-8% FSBM. Group FR/FS showed an increase in total antioxidant potential of plasma (FRAP) and low-molecular-weight antioxidants, i.e., vitamin C, urea, uric acid, and albumin, as well as an increase in catalase activity. Blood levels of lipid hydroperoxides (LOOH) and malonyl dialdehyde (MDA) were decreased. A reduction in lipid peroxidation due to the use of FR/FS was also indicated by a decrease in liver MDA and jejunum wall LOOH levels. Increases in superoxide dismutase (SOD) and catalase (CAT) activity and vitamin C levels in these tissues were also noted. The results of the study indicate that the inclusion of fermented rapeseed meal in the diet (6%) in combination with soybean meal (2%), improved the redox status of the weaners.
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Zhang J, Wu X, Qiu J, Zhang L, Zhang Y, Qiu X, Huang Z, Xu W. Comprehensive Comparison on the Chemical Profile of Guang Chen Pi at Different Ripeness Stages Using Untargeted and Pseudotargeted Metabolomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8483-8495. [PMID: 32610017 DOI: 10.1021/acs.jafc.0c02904] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The peel of Citrus reticulata 'Chachi' (GCP), which is highly valued in China for its health-promoting effects, is usually collected at different development stages to be processed into various functional foods. In the present work, a rapid method based on ultra-high-performance liquid chromatography Q Exactive Orbitrap mass spectrometry-incorporated untargeted and pseudotargeted metabolomics analysis was developed to investigate the chemical variations in GCP at different ripeness stages. Samples that originated from an individual tree were collected at immature, near mature, and mature stages. A total of 112 compounds were identified or tentatively identified, and flavonoids malonyl glycosides and polymethoxyfolavones glycosides were reported for the first time. Untargeted metabolomics analysis indicated the distinct chemical profiles and significant changes during ripeness stages. Then, a validated pseudotargeted metabolomics method based on parallel reaction monitoring was further applied with a wide coverage of targeted compounds. The GCP samples were found differing in the content variations of flavonoid aglycones, flavonoid O-/C-glycosides, polymethoxyfolavones, limonoids, alkaloids, and phenolic acid, which are important for phenotypic variations at different development stages. The present study is expected to provide new insight on comprehensive utilization of citrus peels at different ripeness stages.
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Affiliation(s)
- Jing Zhang
- The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong 510006, People's Republic of China
| | - Xiaofang Wu
- The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong 510006, People's Republic of China
| | - Jiaqi Qiu
- The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong 510006, People's Republic of China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, People's Republic of China
| | - Yating Zhang
- The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong 510006, People's Republic of China
| | - Xiaohui Qiu
- Guangdong Provincial Hospital of Chinese Medicine, Guangzhou, Guangdong 510120, People's Republic of China
| | - Zhihai Huang
- Guangdong Provincial Hospital of Chinese Medicine, Guangzhou, Guangdong 510120, People's Republic of China
| | - Wen Xu
- The Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong 510006, People's Republic of China
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Das G, Paramithiotis S, Sundaram Sivamaruthi B, Wijaya CH, Suharta S, Sanlier N, Shin HS, Patra JK. Traditional fermented foods with anti-aging effect: A concentric review. Food Res Int 2020; 134:109269. [PMID: 32517898 DOI: 10.1016/j.foodres.2020.109269] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 04/08/2020] [Accepted: 04/20/2020] [Indexed: 12/22/2022]
Abstract
Fermentation has been applied since antiquity as a way to preserve foodstuff or as a necessary step in the production of a variety of products. The research was initially focused on accurate description of production procedure and identification of parameters that may affect the composition and dynamics of the developing micro-communities, since the major aim was standardization and commercial exploitation of the products. Soon it was realized that consumption of these products was associated with an array of health benefits, such as anti-hypertensive, anti-inflammatory, anti-diabetic, anti-carcinogenic and anti-allergenic activities. These were credited to the microorganisms present in the fermented products as well as their metabolic activities and the bio-transformations that took place during the fermentation process. Aging has been defined as a gradual decline in the physiological function and concomitantly homeostasis, which is experienced by all living beings over time, leading inevitably to age-associated injuries, diseases, and finally death. Research has focused on effective strategies to delay this process and thus increase both lifespan and well-being. Fermented food products seem to be a promising alternative due to the immunomodulatory effect of microorganisms and elevated amounts of bioactive compounds. Indeed, a series of anti-aging related benefits have been reported, some of which have been attributed to specific compounds such as genistein and daidzein in soybeans, while others are yet to be discovered. The present article aims to collect and critically discuss all available literature regarding the anti-aging properties of fermented food products.
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Affiliation(s)
- Gitishree Das
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Goyangsi, South Korea
| | - Spiros Paramithiotis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Bhagavathi Sundaram Sivamaruthi
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Christofora Hanny Wijaya
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Sigit Suharta
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Nevin Sanlier
- Ankara Medipol University, School of Health Science, Department of Nutrition and Dietetics, Ankara, Turkey
| | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, South Korea
| | - Jayanta Kumar Patra
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Goyangsi, South Korea.
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9
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Król-Grzymała A, Amarowicz R. Phenolic Compounds of Soybean Seeds from Two European Countries and Their Antioxidant Properties. Molecules 2020; 25:E2075. [PMID: 32365546 PMCID: PMC7249021 DOI: 10.3390/molecules25092075] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 04/24/2020] [Accepted: 04/26/2020] [Indexed: 11/30/2022] Open
Abstract
There is only a small acreage of planted soybeans in northern Europe, as the global production of this crop is mainly dictated by the warmer temperatures needed for bountiful yields. The defense response of soybean plants to a cold climate entails the secretion of specific compounds which help mitigate oxidative stress, i.e., antioxidants, including phenolic compounds. The objective of this study was to examine differences in the concentrations of phenolic compounds, their antioxidant properties, and the concentration of key isoflavones (namely genistein, daidzein, malonyl daidzein, malonyl genistein, and daidzin) in the seeds of six soybean cultivars from two different regions of Europe, namely Poland and France. The total phenolic contents, isoflavone levels, and in vitro antioxidant capacities of soybean seeds from most of the investigated cultivars of northeast Europe were found to be greater than those from southwest Europe. The phenolic compounds of seed extracts are primarily responsible for the free-radical scavenging of soybeans. Factors regulating the production of phenolic compounds in the seeds have not been thoroughly elucidated. Hence, the results presented in this paper can be useful in the selection of soybean cultivars with higher levels of seed phenolics, because of their beneficial impact on human health and on the soybean's defense mechanism against plant stresses.
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Affiliation(s)
- Angelika Król-Grzymała
- Department of Biology and Biotechnology, Chair of Biochemistry, University of Warmia and Mazury, 10-748 Olsztyn, Poland
| | - Ryszard Amarowicz
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Science, 10-748 Olsztyn, Poland;
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10
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Bueno‐Borges LB, dos Santos GCP, Alencar SM, Regitano‐d'Arce MAB. Improving Waste Cooking Oil Quality for Biodiesel Production with the Ethanolic By‐product of Soybean Oil Extraction. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Larissa Braga Bueno‐Borges
- Laboratory of Oils and Fats, Department of Agri‐Food Industry, Food & Nutrition, “Luiz de Queiroz” College of AgricultureUniversity of São Paulo, Av. Pádua Dias 11 CEP 13418‐900 Piracicaba SP Brazil
| | - Grasiela Cristina Pereira dos Santos
- Laboratory of Oils and Fats, Department of Agri‐Food Industry, Food & Nutrition, “Luiz de Queiroz” College of AgricultureUniversity of São Paulo, Av. Pádua Dias 11 CEP 13418‐900 Piracicaba SP Brazil
| | - Severino Matias Alencar
- Laboratory of Biochemistry, Department of Agri‐Food Industry, Food & Nutrition, “Luiz de Queiroz” College of AgricultureUniversity of São Paulo, Av. Pádua Dias 11 CEP 13418‐900 Piracicaba SP Brazil
| | - Marisa Aparecida Bismara Regitano‐d'Arce
- Laboratory of Oils and Fats, Department of Agri‐Food Industry, Food & Nutrition, “Luiz de Queiroz” College of AgricultureUniversity of São Paulo, Av. Pádua Dias 11 CEP 13418‐900 Piracicaba SP Brazil
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Comparison of volatile profiles in Fagopyrum esculentum (buckwheat) soksungjang prepared with different starter cultures during fermentation. Food Sci Biotechnol 2019; 28:1037-1045. [PMID: 31275703 DOI: 10.1007/s10068-018-00549-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 12/26/2018] [Accepted: 12/28/2018] [Indexed: 10/27/2022] Open
Abstract
This study investigated the differences and changes in the volatile profiles of buckwheat soksungjang (BS) inoculated with multiple microbial starters (Lactobacillus brevis + Aspergillus oryzae, BS-LA vs. Lactobacillus brevis + Bacillus amyloliquefaciens, BS-LB) during fermentation using SPME coupled with GC-MS and partial least square-discriminant analysis. BS samples fermented for 5 weeks could be differentiated from other BS samples with shorter fermentation periods, and the BS-LA and BS-LB samples fermented for 5 weeks were separated. Acids, benzenes, and esters were main volatile compounds in both BS samples, however, their differences and changes were varied. The increase of 3-methylbutanoic acid was bigger in BS-LB than BS-LA, while the contents of 2- and 3-methylbutanal were relatively higher in BS-LA than BS-LB. Furthermore, the contents of esters of BS-LA significantly increased during fermentation. These results indicate that the volatile profiles of BS samples depend on the fermentation periods and the combination of microbial starters.
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Lee JH, Hwang CE, Son KS, Cho KM. Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties. Food Chem 2019; 272:362-371. [PMID: 30309556 DOI: 10.1016/j.foodchem.2018.08.052] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 07/14/2018] [Accepted: 08/10/2018] [Indexed: 11/23/2022]
Abstract
This research was the first to demonstrate the variations of nutritional constituents, glucosidase properties and antioxidant activities in soybeans during different solid state fermentation times (germination → 5 periods for 12 days) with Tricholoma matsutake. Total isoflavones were significantly reduced (2661.54 → 1559.04 μg/g) with the increase of aglycone contents (107.61 → 1285.66 μg/g, 12 times) for fermentation, whereas amino acid and fatty acid slightly increased. Among them, daidzein (43.2 → 43.6 → 421.9 → 721.4 → 634.0 μg/g), genistein (52.7 → 24.4 → 339.5 → 546.6 → 512.8 μg/g) and glutamic acid (0.3 → 1.7 → 3.9 → 6.6 → 16.1 mg/g) markedly increased between germinated and fermented soybeans. Total phenolic contents and antioxidant abilities also considerably increased, especially, ABTS displayed the predominant scavenging capacities (33.1 → 94.8%) at 200 μg/ml, followed by DPPH (11.9 → 87.0%) and hydroxyl (11.2 → 49.2%) radicals. Interestingly, α-glucosidase inhibition (11.8 → 84.9%) and β-glucosidase (3.1 → 40.3 unit/g) exhibited the highest activities after 9 days. Our results implied that fermented soybeans may be contributed to enhance the soybean value in nutrition and biological effect aspects to development of new functional foods.
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Affiliation(s)
- Jin Hwan Lee
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 52725, Republic of Korea
| | - Chung Eun Hwang
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Kwang Sik Son
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea.
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14
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Liu P, Xiang Q, Chen G, Liu Y, Zhai G, Lu S, Che Z. Consumer preference of Chinese traditional fermented fava pastes. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1528271] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Ping Liu
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Qin Xiang
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Gong Chen
- Sichuan Food Fermentation Industry Research and Design Institute, Chengdu, Sichuan, China
| | - Yan Liu
- College of Food and Bio-engineering, Xihua University, Chengdu, China
| | - Gang Zhai
- Sichuan Provincial Economic and Information Commission, Chengdu, Sichuan, China
| | - Shixu Lu
- Institute of Food Research, Sichuan of Institute of Light Industry, Chengdu, Sichuan, China
| | - Zhenming Che
- College of Food and Bio-engineering, Xihua University, Chengdu, China
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15
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Park MK, Choi HS, Kim YS, Cho IH. Change in profiles of volatile compounds from two types of Fagopyrum esculentum (buckwheat) soksungjang during fermentation. Food Sci Biotechnol 2018; 26:871-882. [PMID: 30263615 DOI: 10.1007/s10068-017-0115-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Revised: 03/25/2017] [Accepted: 04/04/2017] [Indexed: 11/28/2022] Open
Abstract
Fagopyrum esculentum (buckwheat) soksungjang is one of the traditional soybean pastes in Korea. This study profiled and compared volatile compounds between traditionally manufactured (TBS) and commercially modified buckwheat soksungjang (CBS) according to their fermentation periods. More volatile compounds were generated and non-uniform increases or decreases in volatiles were more common during TBS fermentation. In addition, the changes in and differences between the volatiles from TBS and CBS during the fermentation process (after 0, 1, 2, and 5 weeks) were investigated in partial least squares-discriminant analysis models. The changes were accelerated during CBS fermentation in comparison with TBS fermentation. Several major volatile compounds, such as methyl decanoate, 3-hydroxy-2,6-dimethylpyran-4-one, and methyl heptanoate were found in the final stage of fermentation in TBS, in contrary, tridecane, (Z)-hex-3-en-1-ol, furan-2-carbaldehyde, and ethyl tetradecanoate were contributed to the latest of fermentation in CBS.
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Affiliation(s)
- Min-Kyung Park
- 1Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 Korea
| | - Hye-Sun Choi
- 2Division of Agrofood Resources, Rural Development Administration, National Academy of Agricultural Science, Jeonjusi, Jeonbuk 54875 Korea
| | - Young-Suk Kim
- 1Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 Korea
| | - In Hee Cho
- 3Division of Food and Environmental Sciences, Wonkwang University, Iksansi, Jeonbuk 54538 Korea
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Hashim N, Woon Tai CWT, Xin Wen HXW, Ismail A, Kong KW. Comparative Evaluation of Antioxidant Properties and Isoflavones of Tempeh Fermented in Two Different Wrapping Materials. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2018. [DOI: 10.12944/crnfsj.6.2.06] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Tempeh is an Indonesian traditional fermented soybean food that is well known for its nutritional value and health benefit. This study aimed to evaluate the effects of two commonly used packaging materials in tempeh production, namely banana leaf and polyethylene bag, on the antioxidant properties. Isoflavones, include daidzein and genistein, of tempeh fermented in banana leaf (TBL) and polyethylene bag (TP) were analysed with high-performance liquid chromatography. Total phenolic content and antioxidant activities were evaluated using Folin-Ciocalteu reagent, DPPH radical scavenging and β-carotene-linoleate bleaching assays, respectively. The changes of antioxidant properties of tempeh after different fermentation periods in both wrapping materials were observed, on day 0 (unfermented), day 1, day 2 and day 4. Total phenolic content, daidzein, genistein and the antioxidant activities were significantly (p < 0.05) increased in both TBL and TP as the fermentation progressed. A higher total phenolic content was found in TBL on day 1 and day 2 but TP exhibited the highest total phenolic content on day 4. Daidzein was the highest in TBL on day 2 but it was reduced on day 4 while genistein was the highest in TP on day 4. Antioxidant activities were positively (r = 0.272–0.969, p < 0.05) correlated to total phenolic content, daidzein and genistein. Although tempeh wrapped in banana leaf is a traditional way for tempeh packaging, it provided better antioxidant properties on day 1 and day 2, which is within the best period of tempeh consumption. Hence, the current findings provided useful information to manufacturer and consumer in selecting the suitable wrapping material for tempeh with optimal phytonutrients.
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Affiliation(s)
- Normah Hashim
- Department of Nutrition and Dietetics, School of Pharmacy and Health Sciences, International Medical University, Kuala Lumpur, Malaysia
| | - Chia Woon Tai Woon Tai
- Department of Nutrition and Dietetics, School of Pharmacy and Health Sciences, International Medical University, Kuala Lumpur, Malaysia
| | - Hui Xin Wen Xin Wen
- Department of Nutrition and Dietetics, School of Pharmacy and Health Sciences, International Medical University, Kuala Lumpur, Malaysia
| | - Amin Ismail
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Kin Weng Kong
- Department of Molecular Medicine, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia
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17
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Ghosh K, Kang HS, Hyun WB, Kim KP. High prevalence of Bacillus subtilis-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of Cheonggukjang. Food Microbiol 2018; 76:196-203. [PMID: 30166141 DOI: 10.1016/j.fm.2018.05.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Accepted: 05/20/2018] [Indexed: 01/12/2023]
Abstract
While the detrimental effect of bacteriophages on lactic acid bacterial fermentation is well documented, the importance of Bacillus subtilis phages in soybean-based fermented foods is not. In this study, we show for the first time that 100% of Korean soybean-based fermented foods (Doenjang, Gochujang, and Cheonggukjang) and 70% of raw materials (Meju and rice straw) were contaminated with B. subtilis-infecting phages (as high as 3.7 × 104 PFU g-1). Among 15 isolated B. subtilis-infecting phages, BSP18 was selected for further studies due to its specificity to and relatively broad host infectivity (34%) against B. subtilis. This Myoviridae family phage, BSP18 could infect all of the tested wild-type and commercially-used strains for soybean-based fermented food preparation. Furthermore, artificial contamination of as low as 102 PFU g-1 of BSP18 significantly inhibited B. subtilis growth during Cheonggukjang fermentation. Moreover, phage-treated samples contained considerably more degraded γ-PGA which could negatively affect the functional property of Cheonggukjang. We also present the data, strongly suggesting BSP18-encoded, not bacterial, γ-PGA hydrolase was responsible for γ-PGA degradation. In conclusion, B. subtilis phages are widespread in Korean soybean-based fermented foods and it should be of great concern as phages may hamper the bacterial growth during fermentation and yield poor quality products.
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Affiliation(s)
- Kuntal Ghosh
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju, Jeollabuk-do 561-756, South Korea
| | - Hai Seong Kang
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju, Jeollabuk-do 561-756, South Korea
| | - Woo Bin Hyun
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju, Jeollabuk-do 561-756, South Korea
| | - Kwang-Pyo Kim
- Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, Jeonju, Jeollabuk-do 561-756, South Korea.
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18
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Dutta S, Kharkar PS, Sahu NU, Khanna A. Molecular docking prediction and in vitro studies elucidate anti-cancer activity of phytoestrogens. Life Sci 2017; 185:73-84. [PMID: 28720470 DOI: 10.1016/j.lfs.2017.07.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2017] [Revised: 07/02/2017] [Accepted: 07/13/2017] [Indexed: 02/08/2023]
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19
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Antioxidant Properties of Crude Extract, Partition Extract, and Fermented Medium of Dendrobium sabin Flower. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2017; 2017:2907219. [PMID: 28761496 PMCID: PMC5518487 DOI: 10.1155/2017/2907219] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 05/18/2017] [Accepted: 05/29/2017] [Indexed: 11/26/2022]
Abstract
Antioxidant properties of crude extract, partition extract, and fermented medium from Dendrobium sabin (DS) flower were investigated. The oven-dried DS flower was extracted using 100% methanol (w/v), 100% ethanol (w/v), and 100% water (w/v). The 100% methanolic crude extract showed the highest total phenolic content (40.33 ± mg GAE/g extract) and the best antioxidant properties as shown by DPPH, ABTS, and FRAP assays. A correlation relationship between antioxidant activity and total phenolic content showed that phenolic compounds were the dominant antioxidant components in this flower extract. The microbial fermentation on DS flower medium showed a potential in increasing the phenolic content and DPPH scavenging activity. The TPC of final fermented medium showed approximately 18% increment, while the DPPH of fermented medium increased significantly to approximately 80% at the end of the fermentation. Dendrobium sabin (DS) flower showed very good potential properties of antioxidant in crude extract and partition extract as well as better antioxidant activity in the flower fermented medium.
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20
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Tian Y, He X, Liu S, Dong J. Comparative analysis of lipid profile and in vitro cytotoxic activity of fermented and unfermented soybean extracted by supercritical CO 2 extraction. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.05.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
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21
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Lee N, Kim MD, Chang HJ, Choi SW, Chun HS. Genetic diversity, antimicrobial resistance, toxin gene profiles, and toxin production ability ofBacillus cereusisolates fromdoenjang, a Korean fermented soybean paste. J Food Saf 2017. [DOI: 10.1111/jfs.12363] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Nari Lee
- Research Group of Gut Microbiome, Korea Food Research Institute, Anyangpangyo; Bundang, Seongnam Gyeonggi 13539 Republic of Korea
| | - Myo-Deok Kim
- Research Group of Gut Microbiome, Korea Food Research Institute, Anyangpangyo; Bundang, Seongnam Gyeonggi 13539 Republic of Korea
| | - Hyun-Joo Chang
- Research Group of Food Safety, Korea Food Research Institute, Anyangpangyo; Bundang, Seongnam Gyeonggi 13539 Republic of Korea
| | - Sung-Wook Choi
- Research Group of Food Safety, Korea Food Research Institute, Anyangpangyo; Bundang, Seongnam Gyeonggi 13539 Republic of Korea
| | - Hyang Sook Chun
- School of Food Science and Technology; Chung-Ang University, Naeri 72-1; Ansung Gyeonggi 17546 Republic of Korea
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22
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Enhancement of antioxidant activity of Radix Puerariae and red yeast rice by mixed fermentation with Monascus purpureus. Food Chem 2017; 226:89-94. [PMID: 28254024 DOI: 10.1016/j.foodchem.2017.01.021] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 01/04/2017] [Accepted: 01/05/2017] [Indexed: 11/23/2022]
Abstract
In this work, a new functional food combined Radix Puerariae and red yeast rice was explored. The pigment intensity, antioxidant activities and the main isoflavones of it were evaluated and compared with traditional red yeast rice and Radix Puerariae. The fermented mixture showed higher contents of isoflavones and pigment intensities than red yeast rice and Radix Puerariae. The DPPH, OH, FRAP and total antioxidant activity results of fermented mixture also showed higher antioxidant potential than those of Radix Puerariae and red yeast rice, owing to the higher pigment intensity and total phenolic contents. It is concluded that the fermented mixture of Radix Puerariae and rice could be widely used as a source of polyphenols with high antioxidative potential, thus introducing numerous health benefits for the consumer.
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23
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Dutta S, Khanna A. Aglycone rich extracts of phytoestrogens cause ROS-mediated DNA damage in breast carcinoma cells. Biomed Pharmacother 2016; 84:1513-1523. [PMID: 27876207 DOI: 10.1016/j.biopha.2016.11.032] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2016] [Revised: 11/04/2016] [Accepted: 11/08/2016] [Indexed: 11/23/2022] Open
Abstract
Phytoestrogens are known for their physiological role in lowering risk of osteoporosis, heart disease, breast cancer and menopausal symptoms. They are plant derived potent anti-oxidants, but tend to show pro-oxidant effect at higher concentrations. This study has been undertaken to exploit their pro-oxidant effect in the management of cancer. Cancer cells inherently possess high intracellular ROS levels, however, these levels do not cause harm to the cancer cells because of the anti-oxidant enzyme system. So, there is a need for a treatment strategy which could modulate the ROS levels. Breast cancer cell lines MCF-7 and MDA-MB-231 are treated with various concentrations of soyabean aglycone rich extracts (SARE) and flaxseed aglycone rich extracts (FSARE). The treatment brings about a significant decrease in super oxide dismutase (SOD) and glutathione peroxidase (GPx) activity, thereby leading to accumulation of superoxide ion and peroxide in the cells. The catalase (CAT) activity however, did not show a dose dependent change. The intra-cellular reactive oxygen species (ROS) levels increased and a marked change in mitochondrial membrane potential was detected. Cell cycle arrest was seen at S and G2/M phase in MCF-7 cells and high accumulation of cells in Sub G1 phase was seen in MDA-MB-231 cells. Microscopic evaluation indicated apoptotic morphology and DNA damage. This study suggests an important role of soyabean and flaxseed aglycones in modulating intracellular ROS in breast carcinoma.
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Affiliation(s)
- Shreelekha Dutta
- Department of Biological Sciences, Sunandan Divatia School of Science, NMIMS (deemed-to-be) University, VL Mehta Road, Vile Parle (W), Mumbai 400 056, India
| | - Aparna Khanna
- Department of Biological Sciences, Sunandan Divatia School of Science, NMIMS (deemed-to-be) University, VL Mehta Road, Vile Parle (W), Mumbai 400 056, India.
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24
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Jung AR, Ahn SH, Park IS, Park SY, Jeong SI, Cheon JH, Kim K. Douchi (fermented Glycine max Merr.) alleviates atopic dermatitis-like skin lesions in NC/Nga mice by regulation of PKC and IL-4. Altern Ther Health Med 2016; 16:416. [PMID: 27776525 PMCID: PMC5078902 DOI: 10.1186/s12906-016-1394-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Accepted: 10/11/2016] [Indexed: 11/10/2022]
Abstract
BACKGROUND Douchi (fermented Glycine max Merr.) is produced from fermented soybeans, which is widely used in traditional herbal medicine. In this study, we investigated whether Douchi attenuates protein kinase C (PKC) and interleukin (IL)-4 response and cutaneous inflammation in Atopic dermatitis (AD)-like NC/Nga mice. METHODS To induce AD-like skin lesions, D. farinae antigen was applied to the dorsal skin of 3-week-old NC/Nga mice. After inducing AD, Douchi extract was administered 20 mg/kg daily for 3 weeks to the Douchi-treated mice group. We identified the changes of skin barrier and Th2 differentiation through PKC and IL-4 by immunohistochemistry. RESULTS Douchi treatment of NC/Nga mice significantly reduced clinical scores (p < 0.01) and histological features. The levels of PKC and IL-4 were significantly reduced in the Douchi-treated group (p < 0.01). The reduction of IL-4 and PKC led to decrease of inflammatory factors such as substance P, inducible nitric oxide synthase (iNOS) and Matrix metallopeptidase 9 (MMP-9) (all p < 0.01). Douchi also down-regulated Th1 markers (IL-12, TNF-α) as well as Th2 markers (IL-4, p-IκB) (p < 0.01). CONCLUSION Douchi alleviates AD-like skin lesions through suppressing of PKC and IL-4. These results also lead to diminish levels of substance P, iNOS and MMP-9 in skin lesions. Therefore, Douchi may have potential applications for the prevention and treatment of AD.
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25
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Xu L, Cai W, Xu B. A Systematic Assesment on Vitamins (B2, B12) and GABA Profiles in Fermented Soy Products Marketed in China. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13126] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- L. Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College; Zhuhai Guangdong 519085 China
| | - W.X. Cai
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College; Zhuhai Guangdong 519085 China
| | - B.J. Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College; Zhuhai Guangdong 519085 China
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26
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Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis. Appl Biochem Biotechnol 2016; 180:1227-1242. [DOI: 10.1007/s12010-016-2163-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Accepted: 06/07/2016] [Indexed: 10/21/2022]
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27
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Jhan JK, Chung YC, Chen GH, Chang CH, Lu YC, Hsu CK. Anthocyanin contents in the seed coat of black soya bean and their anti-human tyrosinase activity and antioxidative activity. Int J Cosmet Sci 2016; 38:319-24. [PMID: 26663436 DOI: 10.1111/ics.12300] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2015] [Accepted: 12/05/2015] [Indexed: 11/29/2022]
Abstract
OBJECTIVE The seed coat of black soya bean (SCBS) contains high amount of anthocyanins and shows antioxidant and anti-mushroom tyrosinase activities. The objectives of this study were to analyse the anthocyanins in SCBS with different solvents and to find the relationship between anthocyanin profile with anti-human and anti-mushroom tyrosinase activities. METHODS SCBS was extracted with hot water, 50 and 80% ethanol, 50 and 80% acetone and 50 and 80% acidified acetone. Total phenol and total flavonoid contents in the extracts were determined. Anthocyanins in the extracts were analysed using HPLC and LC/MS/MS. A genetically engineered human tyrosinase was used to evaluate the anti-tyrosinase potential of the extracts from SCBS. RESULTS 80% acetone extract from SCBS obtained the highest total phenol, total flavonoid and cyanidin-3-O-glucoside (C3G) contents among all the extracts, whereas the hot water extract showed the lowest antioxidant contents. Three anthocyanin compounds were found in all the extracts from SCBS, and the analysis of HPLC and LC/MS/MS indicated that they were C3G, delphinidin-3-O-glucoside (D3G) and peonidin-3-O-glucoside (P3G). The ratios of C3G (2.84 mg g(-1) ), D3G (0.34 mg g(-1) ) and P3G (0.35 mg g(-1) ) in 80% acidified acetone extract were 76.6, 9.1 and 9.3%, respectively. All the extracts from SCBS possessed anti-human tyrosinase activity. Moreover, a good correlation was found between the anti-human tyrosinase activities and C3G contents in the extracts. CONCLUSION Antioxidants in SCBS also possess anti-human and anti-mushroom tyrosinase activities.
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Affiliation(s)
- J-K Jhan
- Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu Dist., Taichung City, 43301, Taiwan, ROC
| | - Y-C Chung
- Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu Dist., Taichung City, 43301, Taiwan, ROC
| | - G-H Chen
- Department of Cosmetic Science, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu Dist., Taichung City, 43301, Taiwan, ROC
| | - C-H Chang
- Department of Food Science, National Chiayi University, 300 Syuefu Rd, Chiayi City, 60004, Taiwan, ROC
| | - Y-C Lu
- Department of Food Science, National Chiayi University, 300 Syuefu Rd, Chiayi City, 60004, Taiwan, ROC
| | - C-K Hsu
- Department of Food Science, National Chiayi University, 300 Syuefu Rd, Chiayi City, 60004, Taiwan, ROC
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Azizul Haque M, Hwang CE, Lee HY, Ahn MJ, Sin EC, Nam SH, Joo OS, Kim HJ, Lee SW, Kim YG, Ko KH, Goo YM, Cho KM. Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191. ACTA ACUST UNITED AC 2016. [DOI: 10.5338/kjea.2016.35.1.11] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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29
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Lee MH, Lee J, Nam YD, Lee JS, Seo MJ, Yi SH. Characterization of antimicrobial lipopeptides produced by Bacillus sp. LM7 isolated from chungkookjang, a Korean traditional fermented soybean food. Int J Food Microbiol 2016; 221:12-18. [PMID: 26803269 DOI: 10.1016/j.ijfoodmicro.2015.12.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2015] [Revised: 11/12/2015] [Accepted: 12/22/2015] [Indexed: 11/23/2022]
Abstract
A wild-type microorganism exhibiting antimicrobial activities was isolated from the Korean traditional fermented soybean food Chungkookjang and identified as Bacillus sp. LM7. During its stationary growth phase, the microorganism secreted an antimicrobial substance, which we partially purified using a simple two-step procedure involving ammonium sulfate precipitation and heat treatment. The partially purified antimicrobial substance, Anti-LM7, was stable over a broad pH range (4.0-9.0) and at temperatures up to 80 °C for 30 min, and was resistant to most proteolytic enzymes and maintained its activity in 30% (v/v) organic solvents. Anti-LM7 inhibited the growth of a broad range of Gram-positive bacteria, including Bacillus cereus and Listeria monocytogenes, but it did not inhibit lactic acid bacteria such as Lactobacillus plantarum and Lactococcus lactis subsp. Lactis. Moreover, unlike commercially available nisin and polymyxin B, Anti-LM7 inhibited certain fungal strains. Lastly, liquid chromatography-mass spectrometry analysis of Anti-LM7 revealed that it contained eight lipopeptides belonging to two families: four bacillomycin D and four surfactin analogs. These Bacillus sp. LM7-produced heterogeneous lipopeptides exhibiting extremely high stability and a broad antimicrobial spectrum are likely to be closely related to the antimicrobial activity of Chungkookjang, and their identification presents an opportunity for application of the peptides in environmental bioremediation, pharmaceutical, cosmetic, and food industries.
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Affiliation(s)
- Mi-Hwa Lee
- Bacterial Resources Research Team, Freshwater Bioresources Research Division, Nakdonggang National Institute of Biological Resource, Sangju-si, Gyeongsangbuk-do 37242, Republic of Korea
| | - Jiyeon Lee
- Gut Microbiome Research Group, Korea Food Research Institute, Sungnam, Gyeonggi-Do, 463-746, Republic of Korea
| | - Young-Do Nam
- Gut Microbiome Research Group, Korea Food Research Institute, Sungnam, Gyeonggi-Do, 463-746, Republic of Korea; Korea University of Science and Technology, Daejeon 305-350, Republic of Korea
| | - Jong Suk Lee
- Biocenter, Gyeonggi Institute of Science & Technology Promotion(GSTEP), Suwon, Gyeonggi-do, 443-270, Republic of Korea
| | - Myung-Ji Seo
- Division of Bioengineering, Incheon National University, Incheon 406-772, Republic of Korea.
| | - Sung-Hun Yi
- Korea Food Research Institute, Sungnam, Gyeonggi-Do, 463-746, Republic of Korea.
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Wang G, Deng Y, Xu X, He X, Zhao Y, Zou Y, Liu Z, Yue J. Optimization of air jet impingement drying of okara using response surface methodology. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.047] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Shukla S, Park J, Kim DH, Hong SY, Lee JS, Kim M. Total phenolic content, antioxidant, tyrosinase and α-glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.003] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Shim YS, Yoon WJ, Hwang JB, Park HJ, Seo D, Ha J. Rapid method for the determination of 14 isoflavones in food using UHPLC coupled to photo diode array detection. Food Chem 2015; 187:391-7. [PMID: 25977042 DOI: 10.1016/j.foodchem.2015.04.077] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2014] [Revised: 01/05/2015] [Accepted: 04/17/2015] [Indexed: 11/21/2022]
Abstract
A rapid method for the determination of 14 types of isoflavones in food using ultra-high performance liquid chromatography (UHPLC) was validated in terms of precision, accuracy, sensitivity and linearity. The UHPLC separation was performed on a reverse-phase C18 column (particle size 2 μm, i.d. 2 mm, length 100 mm) using a photo diode array detector that was fixed to 260 nm. The limits of detection and quantification of the UHPLC analyses ranged from 0.03 to 0.33 mg kg(-1). The intra-day and inter-day precision of the individual isoflavones were less than 11.77% and calibration curves exhibited good linearity (r(2) = 0.99) within the tested ranges. These results suggest that the rapid method used in this study could be available to determine of 14 types of isoflavones in a variety of food such as soy bean, black bean, red bean and soybean paste.
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Affiliation(s)
- You-Shin Shim
- Food Analysis Center, Korea Food Research Institute, 1201-62, Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi Province 463-746, Republic of Korea; Department of Food Biotechnology, University of Science & Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea
| | - Won-Jin Yoon
- Food Analysis Center, Korea Food Research Institute, 1201-62, Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi Province 463-746, Republic of Korea
| | - Jin-Bong Hwang
- Food Analysis Center, Korea Food Research Institute, 1201-62, Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi Province 463-746, Republic of Korea
| | - Hyun-Jin Park
- College of Life Sciences and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 136-701, Republic of Korea
| | - Dongwon Seo
- Food Analysis Center, Korea Food Research Institute, 1201-62, Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi Province 463-746, Republic of Korea
| | - Jaeho Ha
- Food Analysis Center, Korea Food Research Institute, 1201-62, Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi Province 463-746, Republic of Korea; Department of Food Biotechnology, University of Science & Technology, 217, Gajeong-ro, Yuseong-gu, Daejeon 305-350, Republic of Korea.
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Effects of roasting on the phytochemical contents and antioxidant activities of Korean soybean (Glycine max L. Merrill) cultivars. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0203-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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34
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Antioxidant properties of tofu whey concentrate by freeze concentration and nanofiltration processes. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.03.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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35
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Kwak CS, Son D, Chung YS, Kwon YH. Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages. Nutr Res Pract 2015; 9:569-78. [PMID: 26634044 PMCID: PMC4667196 DOI: 10.4162/nrp.2015.9.6.569] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 04/08/2015] [Accepted: 05/14/2015] [Indexed: 11/04/2022] Open
Abstract
BACKGROUND/OBJECTIVES Fermentation can increase functional compounds in fermented soybean products, thereby improving antioxidant and/or anti-inflammatory activities. We investigated the changes in the contents of phenolics and isoflavones, antioxidant activity and anti-inflammatory activity of Doenjang during fermentation and aging. MATERIALS/METHODS Doenjang was made by inoculating Aspergillus oryzae and Bacillus licheniformis in soybeans, fermenting and aging for 1, 3, 6, 8, and 12 months (D1, D3, D6, D8, and D12). Doenjang was extracted using ethanol, and sequentially fractioned by hexane, dichloromethane (DM), ethylacetate (EA), n-butanol, and water. The contents of total phenolics, flavonoids and isoflavones, 2,2-diphenyl-1 picryl hydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) were measured. Anti-inflammatory effects in terms of nitric oxide (NO), prostaglandin (PG) E2 and pro-inflammatory cytokine production and inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expressions were also measured using LPS-treated RAW 264.7 macrophages. RESULTS Total phenolic and flavonoid contents showed a gradual increase during fermentation and 6 months of aging and were sustained thereafter. DPPH radical scavenging activity and FRAP were increased by fermentation. FRAP was further increased by aging, but DPPH radical scavenging activity was not. Total isoflavone and glycoside contents decreased during fermentation and the aging process, while aglycone content and its proportion increased up to 3 or 6 months of aging and then showed a slow decrease. DM and EA fractions of Doenjang showed much higher total phenolic and flavonoid contents, and DPPH radical scavenging activity than the others. At 100 µg/mL, DM and EA fractions of D12 showed strongly suppressed NO production to 55.6% and 52.5% of control, respectively, and PGE2 production to 25.0% and 28.3% of control with inhibition of iNOS or COX-2 protein expression in macrophages. CONCLUSIONS Twelve month-aged Doenjang has potent antioxidant and anti-inflammatory activities with high levels of phenolics and isoflavone aglycones, and can be used as a beneficial food for human health.
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Affiliation(s)
- Chung Shil Kwak
- Institute on Aging, Seoul National University, #304 Biomedical Science building, 103 Daehak-ro, Jongno-gu, Seoul 110-799, Korea
| | - Dahee Son
- Institute on Aging, Seoul National University, #304 Biomedical Science building, 103 Daehak-ro, Jongno-gu, Seoul 110-799, Korea
| | - Young-Shin Chung
- Department of Biotechnology, Hoseo University, Chungnam 336-795, Korea
| | - Young Hye Kwon
- Department of Food and Nutrition, Seoul National University, Seoul 151-742, Korea
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Yim JH, Kim KY, Chon JW, Kim DH, Kim HS, Choi DS, Choi IS, Seo KH. Incidence, Antibiotic Susceptibility, and Toxin Profiles of Bacillus cereus sensu lato Isolated from Korean Fermented Soybean Products. J Food Sci 2015; 80:M1266-70. [PMID: 25950845 DOI: 10.1111/1750-3841.12872] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2014] [Accepted: 03/12/2015] [Indexed: 01/20/2023]
Abstract
Korean fermented soybean products, such as doenjang, kochujang, ssamjang, and cho-kochujang, can harbor foodborne pathogens such as Bacillus cereus sensu lato (B. cereus sensu lato). The aim of this study was to characterize the toxin gene profiles, biochemical characteristics, and antibiotic resistance patterns of B. cereus sensu lato strains isolated from Korean fermented soybean products. Eighty-eight samples of Korean fermented soybean products purchased from retails in Seoul were tested. Thirteen of 26 doenjang samples, 13 of 23 kochujang samples, 16 of 30 ssamjang samples, and 5 of 9 cho-kochujang samples were positive for B. cereus sensu lato strains. The contamination level of all positive samples did not exceed 4 log CFU/g of food (maximum levels of Korea Food Code). Eighty-seven B. cereus sensu lato strains were isolated from 47 positive samples, and all isolates carried at least one enterotoxin gene. The detection rates of hblCDA, nheABC, cytK, and entFM enterotoxin genes among all isolates were 34.5%, 98.9%, 57.5%, and 100%, respectively. Fifteen strains (17.2%) harbored the emetic toxin gene. Most strains tested positive for salicin fermentation (62.1%), starch hydrolysis (66.7%), hemolysis (98.9%), motility test (100%), and lecithinase production (96.6%). The B. cereus sensu lato strains were highly resistant to β-lactam antibiotics such as ampicillin, penicillin, cefepime, imipenem, and oxacillin. Although B. cereus sensu lato levels in Korean fermented soybean products did not exceed the maximum levels permitted in South Korea (<10(4) CFU/g), these results indicate that the bacterial isolates have the potential to cause diarrheal or emetic gastrointestinal diseases.
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Affiliation(s)
- Jin-Hyeok Yim
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk Univ, Hwayang-dong, Gwangjin-gu, Seoul, the Republic of Korea
| | - Kwang-Yeop Kim
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk Univ, Hwayang-dong, Gwangjin-gu, Seoul, the Republic of Korea
| | - Jung-Whan Chon
- Dept. of Animal Science and Technology, Konkuk Univ., Hwayang-dong, Gwangjin-gu, Seoul, the Republic of Korea
| | - Dong-Hyeon Kim
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk Univ, Hwayang-dong, Gwangjin-gu, Seoul, the Republic of Korea
| | - Hong-Seok Kim
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk Univ, Hwayang-dong, Gwangjin-gu, Seoul, the Republic of Korea
| | - Da-Som Choi
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk Univ, Hwayang-dong, Gwangjin-gu, Seoul, the Republic of Korea
| | - In-Soo Choi
- Dept. of Infectious Diseases, College of Veterinary Medicine, Konkuk Univ., Hwayang-dong, Gwangjin-gu, Seoul, the Republic of Korea
| | - Kun-Ho Seo
- KU Center for Food Safety, College of Veterinary Medicine, Konkuk Univ, Hwayang-dong, Gwangjin-gu, Seoul, the Republic of Korea
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37
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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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38
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Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.02.033] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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39
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Xiao Y, Wang L, Rui X, Li W, Chen X, Jiang M, Dong M. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.10.033] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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40
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Lee WH, Wu HM, Lee CG, Sung DI, Song HJ, Matsui T, Kim HB, Kim SG. Specific oligopeptides in fermented soybean extract inhibit NF-κB-dependent iNOS and cytokine induction by toll-like receptor ligands. J Med Food 2014; 17:1239-46. [PMID: 25184943 PMCID: PMC4224054 DOI: 10.1089/jmf.2013.3070] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2013] [Accepted: 06/12/2014] [Indexed: 12/24/2022] Open
Abstract
The ethanol extract of fermented soybean from Glycine max (chungkookjang, CHU) has been claimed to have chemopreventive and cytoprotective effects. In the present study, we examined the inhibitory effect of CHU on inducible nitric oxide synthase (iNOS) and cytokine induction by toll-like receptor (TLR) ligands treatment and attempted to identify the responsible active components. Nitric oxide (NO) content and iNOS levels in the media or RAW264.7 cells were measured using the Griess reagent and real-time polymerase chain reaction assays. CHU treatment inhibited NO production and iNOS induction elicited by lipopolysaccharide (LPS, TLR4L) in a concentration-dependent manner. Tumor necrosis factor-α and interleukin-6 productions were also diminished. Peptidoglycans (TLR2/6L) and CpG-oligodeoxynucleotides (TLR9L) from CHU inhibited iNOS induction, but not poly I:C (TLR3L) or loxoribine (TLF7L). The anti-inflammatory effect resulted from the inhibition of nuclear factor-kappa B (NF-κB) through the inhibition of inhibitory-κB degradation. Of the representative components in CHU, specific oligopeptides (AFPG and GVAWWMY) had the ability to inhibit iNOS induction by LPS, whereas others failed to do so. Daidzein, an isoflavone used for comparative purposes, was active at a relatively higher concentration. In an animal model, oral administration of CHU to rats significantly diminished carrageenan-induced paw edema and iNOS induction. Our results demonstrate that CHU has anti-inflammatory effects against TLR ligands by inhibiting NF-κB activation, which may result from specific oligopeptide components in CHU. Since CHU is orally effective, dietary applications of CHU and/or the identified oligopeptides may be of use in the prevention of inflammatory diseases.
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Affiliation(s)
- Woo Hyung Lee
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul, Korea
| | - Hong Min Wu
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul, Korea
| | - Chan Gyu Lee
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul, Korea
| | - Dae Il Sung
- Department of Biotechnology, The Research Institute for Basic Science, Hoseo University, Asan, Korea
| | - Hye Jung Song
- Department of Biotechnology, The Research Institute for Basic Science, Hoseo University, Asan, Korea
| | - Toshiro Matsui
- Department of Bioscience and Biotechnology, Graduate School of Kyushu University, Fukuoka, Japan
| | - Han Bok Kim
- Department of Biotechnology, The Research Institute for Basic Science, Hoseo University, Asan, Korea
| | - Sang Geon Kim
- Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul, Korea
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41
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Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0209-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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42
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Anti-Obesity Effects of Poly-γ-glutamic Acid with or without Isoflavones on High-Fat Diet Induced Obese Mice. Biosci Biotechnol Biochem 2014; 77:1694-702. [DOI: 10.1271/bbb.130253] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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43
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Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0073-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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44
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Hwang CE, Seo WT, Cho KM. Enhanced Antioxidant Effect of Black Soybean by Cheonggukjang with Potential Probiotic Bacillus subtilis CSY191. ACTA ACUST UNITED AC 2013. [DOI: 10.7845/kjm.2013.3070] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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45
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Hsu CK, Lin WH, Yang HW. Influence of preheating on antioxidant activity of the water extract from black soybean and color and sensory properties of black soybean decoction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3883-90. [PMID: 23983077 DOI: 10.1002/jsfa.6373] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2013] [Revised: 08/16/2013] [Accepted: 08/23/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Our previous study indicated that black soybean (BS) tea (BST) made from preheated BS showed a significant protective effect against CCl4 -induced liver damage in Sprague Dawley rats due to BS's antioxidant activity. In this study, we investigated three different preheating methods on the antioxidant activity of water extract from BS (WBS) (Glycine max (L.) Merrill), as well as on the color and sensory properties of BST. RESULTS WBS baked at 130 °C for 5 min showed high total phenol, flavonoid and anthocyanin contents among three preheating methods, as well as high DPPH radical-scavenging activity, ferrous ion chelating ability and reducing power. BST baked at 130 °C for 5 min had higher polyphenol oxidase activity and L*, a* and b* values but lower peroxidase activity then BST made from unheated BS. Sensory evaluation indicated that BST made from baked BS produced better aroma and flavor than the tea made from unheated BS or a commercial preheated BS. CONCLUSION An appropriate preheating process improved the amount of extractable antioxidant and the antioxidant activity in WBS. BST baked at 130 °C for 5 min had good flavor properties, as well as high amount of antioxidant.
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Affiliation(s)
- Cheng-Kuang Hsu
- Department of Food Science, National Chiayi University, Chiayi City, 60004, Taiwan, Republic of China
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46
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Lee JH, Lee BW, Kim B, Kim HT, Ko JM, Baek IY, Seo WT, Kang YM, Cho KM. Changes in phenolic compounds (Isoflavones and Phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13765-013-3048-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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47
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Bae KC, Park JH, Na AY, Kim SJ, Ahn S, Kim SP, Oh BC, Cho HC, Kim YW, Song DK. Effect of Green Tea Extract/Poly-γ-Glutamic Acid Complex in Obese Type 2 Diabetic Mice. Diabetes Metab J 2013; 37:196-206. [PMID: 23807923 PMCID: PMC3689017 DOI: 10.4093/dmj.2013.37.3.196] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/11/2012] [Accepted: 03/05/2013] [Indexed: 12/29/2022] Open
Abstract
BACKGROUND The increasing prevalence of type 2 diabetes mellitus (T2DM) is associated with the rapid spread of obesity. Obesity induces insulin resistance, resulting in β-cell dysfunction and thus T2DM. Green tea extract (GTE) has been known to prevent obesity and T2DM, but this effect is still being debated. Our previous results suggested that circulating green tea gallated catechins (GCs) hinders postprandial blood glucose lowering, regardless of reducing glucose and cholesterol absorption when GCs are present in the intestinal lumen. This study aimed to compare the effect of GTE with that of GTE coadministered with poly-γ-glutamic acid (γ-PGA), which is likely to inhibit the intestinal absorption of GCs. METHODS The db/db mice and age-matched nondiabetic mice were provided with normal chow diet containing GTE (1%), γ-PGA (0.1%), or GTE+γ-PGA (1%:0.1%) for 4 weeks. RESULTS In nondiabetic mice, none of the drugs showed any effects after 4 weeks. In db/db mice, however, weight gain and body fat gain were significantly reduced in the GTE+γ-PGA group compared to nondrug-treated db/db control mice without the corresponding changes in food intake and appetite. Glucose intolerance was also ameliorated in the GTE+γ-PGA group. Histopathological analyses showed that GTE+γ-PGA-treated db/db mice had a significantly reduced incidence of fatty liver and decreased pancreatic islet size. Neither GTE nor γ-PGA treatment showed any significant results. CONCLUSION These results suggest that GTE+γ-PGA treatment than GTE or γ-PGA alone may be a useful tool for preventing both obesity and obesity-induced T2DM.
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Affiliation(s)
- Ki-Cheor Bae
- Department of Physiology, Keimyung University School of Medicine, Daegu, Korea
| | - Jae-Hyung Park
- Department of Physiology, Keimyung University School of Medicine, Daegu, Korea
| | - Ann-Yae Na
- Department of Physiology, Keimyung University School of Medicine, Daegu, Korea
| | - Sun-Joo Kim
- Department of Physiology, Keimyung University School of Medicine, Daegu, Korea
| | | | - Sang-Pyo Kim
- Department of Pathology, Keimyung University School of Medicine, Daegu, Korea
| | - Byung-Chul Oh
- Lee Gil Ya Cancer and Diabetes Institute, Gachon University, Incheon, Korea
| | - Ho-Chan Cho
- Department of Internal Medicine, Keimyung University School of Medicine, Daegu, Korea
| | - Yong Woon Kim
- Department of Physiology, Yeungnam University College of Medicine, Daegu, Korea
| | - Dae-Kyu Song
- Department of Physiology, Keimyung University School of Medicine, Daegu, Korea
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Xu Y, Chen X, Lu M, Yang Z, Huang Y, Liu D, Xiao L, Sun Y, Gu W, Xu D, Gu R. In vitroandin vivoStudies on the Antioxidant Effects of Soymilk Fermented withStreptococcus thermophilusgrx02. FOOD BIOTECHNOL 2012. [DOI: 10.1080/08905436.2012.724039] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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49
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Niamnuy C, Nachaisin M, Poomsa-ad N, Devahastin S. Kinetic modelling of drying and conversion/degradation of isoflavones during infrared drying of soybean. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.010] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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50
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Improved functionality of soft soybean curd containing Monascus fermented soybean ethanol extract. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0091-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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