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http://dx.doi.org/10.5338/KJEA.2016.35.1.11

Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191  

Azizul Haque, Md. (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology)
Hwang, Chung Eun (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology)
Lee, Hee Yul (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology)
Ahn, Min Ju (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology)
Sin, Eui-Cheol (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology)
Nam, Sang Hae (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology)
Joo, Ok Soo (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology)
Kim, Hyun Joon (Department of Anatomy and Convergence Medical Science, Graduate School of Medicine, Gyeongsang National University)
Lee, Shin-Woo (Department of Agronomy & Medicinal Plant Resources, College of Bioscience, Gyeongnam National University of Science and Technology)
Kim, Yun-Geun (Department of Research and Development, Sancheong Oriental Medicinal Herb Institute)
Ko, Keon Hee (Department of Research and Development, Sancheong Oriental Medicinal Herb Institute)
Goo, Young-Min (Department of Research and Development, Sancheong Oriental Medicinal Herb Institute)
Cho, Kye Man (Department of Food Science, College of Bioscience, Gyeongnam National University of Science and Technology)
Publication Information
Korean Journal of Environmental Agriculture / v.35, no.1, 2016 , pp. 62-71 More about this Journal
Abstract
BACKGROUND: Soybeans are the rich sources of isoflavones. To date, the changes of isoflavone contents in various black soybeans cheonggukjang during fermentation by Bacillus subtilis CSY191 has not been investigated.METHODS AND RESULTS: This study investigated the changes of total phenolic and isoflavone contents and antioxidant effects during cheonggukjang fermentation made with four black soybean (BS) cultivars including Cheongja, Cheongja#3, Geomjeong#5, and Ilpumgeomjeong with a potential probiotic Bacillus subtilis CSY191. The total phenolic contents, isoflavone-malonylglycoside and -aglycone contents, and antioxidant activity were increased in cheonggukjang at 48 h fermentation, while the content of isoflavone-glycosides was decreased during cheonggukjang fermentation. In particular, the Cheongja#3 soybean fermented at 37℃ for 48 h displayed the highest antioxidant activities, compared to those of the other BS cultivars tested. Also, the highest levels of total phenolic, daidzein, glycitein, and genistein were present at concentrations of 17.28 mg/g, 283.7 g/g, 39.9 g/g, and 13.2 g/g at the end of Cheongja#3 soybean fermentation.CONCLUSION: The results from this study suggested that the enhanced antioxidant activity of cheonggukjang of BS might be related to increased levels of total phenolic, isoflavon-aglycone, and malonyl-glycoside contents achieved during fermentation. Furthermore, fermented Cheongja#3 soybean showed the highest levels of enhanced antioxidant activities than the other BS cultivars.
Keywords
Antioxidant; Bacillus subtilis CSY191; Black soybean; Cheonggukjang; Isoflavone;
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Times Cited By KSCI : 7  (Citation Analysis)
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