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http://dx.doi.org/10.7845/kjm.2016.5049

Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201  

Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology)
Haque, Md. Azizul (Department of Food Science, Gyeongnam National University of Science and Technology)
Lee, Jin Hwan (Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment)
Ahn, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology)
Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology)
Lee, Byong Won (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
Lee, Yu-Young (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
Lee, Choonwo (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
Kim, Byung Joo (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
Park, Ji-Yong (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
Sim, Eun-Yeong (Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
Lee, Dong Hoon (Department of Anatomy and Convergence Medical Science, School of Medicine, Gyeongsang National University)
Ko, Jong Min (Department of South Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
Kim, Hyun Tae (Department of South Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Korean Journal of Microbiology / v.52, no.2, 2016 , pp. 202-211 More about this Journal
Abstract
This study evaluated the changes of phytoestrogen contents and antioxidant activities of soybean-powder milk (SPM) prepared from yellow soybean during fermentation with Lactobacillus plantarum P1201. In consequence, the levels of total phenolic and isoflavone-aglycone contents, ABTS and DPPH radical-scavenging activities, and FRAP assay values increased, while isoflavone-glycoside contents decreased during fermentation. The highest levels of daidzein, glycitein, and genistein were present in the Daepung SPM at concentrations of 177.92, 20.64, and $106.14{\mu}g/g$, respectively after 60 h of fermentation. Moreover, Daepung SPM showed the highest DPPH radical-scavenging activity of 48.54%, an ABTS radical-scavenging activity of 99.25%, and a FRAP assay value of 0.84 at the end of fermentation. The fermented Daepung SPM possessed highest isoflavone aglycone contents and antioxidant activities, which can be utilized for the development of functional foods.
Keywords
Lactobacillus plantarum P1201; antioxidant activity; phytoestrogen; soybean cultivars; soybean powder milk;
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Times Cited By KSCI : 4  (Citation Analysis)
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