Browse > Article
http://dx.doi.org/10.11002/kjfp.2018.25.1.7

Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevis  

Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology)
Haque, Md. Azizul (Department of Biochemistry and Molecular Biology, Hajee Mohammad Danesh Science and Technology University)
Lee, Jin Hwan (Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment)
Joo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology)
Kim, Su Cheol (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)
Um, Bong Sik (Department of Food Science, Gyeongnam National University of Science and Technology)
Park, Kyung Sook (Department of Food Science, Gyeongnam National University of Science and Technology)
Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Food Science and Preservation / v.25, no.1, 2018 , pp. 7-18 More about this Journal
Abstract
In this study, soy-powder yogurt (SPY) with enhanced levels of ${\gamma}$-aminobutyric acid (GABA) and isoflavone aglycone was produced from sprouting high-protein soybeans (HPSs). The fermented steam-HPS sprouts (0 to 4 cm) were fermented (72 h) with Lactobacillus brevis, and the total free amino acids (FAAs) of the formed mixtures were determined to be 79.53, 489.93, 877.55, 780.53, and 979.97 mg/100 mL in the fermented HPS (FHPS), and the fermented steam-HPS with 0 cm (FSHPS-0), 1 cm (FSHPS-1), 2 cm (FSHPS-2), and 4 cm sprouting lengths (FSHPS-4), respectively. The levels of glutamic acid (GA) and GABA were observed to be the highest, 100.31 and 101.60 mg/100 mL, respectively, in the unfermented HPS (UFSHPS-1, 1 cm) and FSHPS-1 sprouts, respectively. Moreover, the total contents of the isoflavone glycoside form decreased proportionally to the increasing total levels of isoflavone aglycones after fermentation in FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4. The levels of isoflavone aglycones were detected as 350.34, 289.15, 361.61, 445.05, and $491.25{\mu}g/g$ in FHPS, FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4, respectively. While FSHPS-1 exhibited the highest DPPH (63.28%) and ABTS (73.28%) radical scavenging activities, FSHPS-4 contained the highest isoflavone aglycone ratio (81.63%). All in all, the FSHPS-1 mixture prepared in this study exhibited high GABA content and functional prosperity, thereby making it suitable for potential applications in the soy-dairy industry.
Keywords
${\gamma}$-aminobutyric acid; high-protein soybean; isoflavones; lactic acid fermentation; radical scavenging activity; sprouting;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Narayan VS, Nair PM (1990) Metabolism, enzymology and possible role of 4-aminobutyrate in higher plants. Phytochemistry, 29, 367-375
2 Guo Y, Chen H, Song Y, Gu Z (2011) Effects of soaking and aeration treatment on $\gamma$-aminobutyric acid accumulation in germinated soybean (Glycine max L.). Eur Food Res Technol, 232, 787-795
3 Komatsuzaki N, Shima J, Kawamoto S, Momose H, Kimura T (2005) Production of $\gamma$-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiol, 22, 497-504
4 Komatsuzaki N, Tsukahara K, Toyoshima H, Suzuki T, Shimizu N, Kimura T (2007) Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J Food Eng, 78, 556-560
5 Wang HF, Tsai YS, Lin ML, Ou AS (2006) Comparison of bioactive components in GABA tea and green tea produced in Taiwan. Food Chem, 96, 648-653
6 Diana M, Rafecas M, Arco C, Quilez J (2014) Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content. J Food Compos Anal, 35, 94-100
7 Park KB, Oh SH (2007) Cloning, sequencing and expression of a novel glutamate decarboxylase gene from a newly isolated lactic acid bacterium Lactobacillus brevis OPK-3. Bioresour Technol, 98, 312-319
8 Yokoyama S, Hiramatsu JI, Hayakawa K (2002) Production of $\gamma$-aminobutyric acid from alcohol distillery lees by Lactobacillus brevis IFO-12005. J Biosci Bioeng, 93, 95-97
9 Jeng KC, Chen CS, Fang YP, Hou RCW, Chen YS (2007) Effect of microbial fermentation on content of strain, GABA, and polyphenolics in Pu-Erh tea. J Agric Food Chem, 55, 8787-8792
10 Lin SD, Mau JL, Hsu CA (2012) Bioactive components and antioxidant properties of $\gamma$-aminobutyric acid (GABA) tea leaves. LWT- Food Sci Technol, 46, 64-70
11 Komatsuzaki N, Tsukahara K, Toyoshima H, Shimizu N, Kimura T (2007) Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J Food Eng, 78, 556-560
12 Kim NY, Ji GE (2014) Characterization of soybean fermented by aflatoxin non-producing Aspergillus oryzae and $\gamma$-aminobutyric acid producing Lactobacillus brevis. J Korean Soc Appl Biol Chem, 57, 703-708
13 Hwang CE, An MJ, Lee HY, Lee BW, Kim HT, Ko JM, Baek IY, Seo WT, Cho KM (2014) Potential probiotic Lactobacillus plantarum P1201 to produce soy-yogurt with enhanced antioxidant activity. Korean J Food Sci Technol, 46, 556-565
14 Kumar V, Rani A, Pandey V, Chauhan GS (2006) Changes in lipoxygenase isozymes and trypsin inhibitor activity in soybean during germination at different temperatures. Food Chem, 99, 563-568
15 Shi H, Nam PK, Ma Y (2010) Comprehensive profiling of isoflavones, phytosterols, tocopherols, minerals, crude protein, lipid, and sugar during soybean (Glycine max) germination. J Agric Food Chem, 58, 4970-4976
16 Kurata K, Nagasawa M, Tomonaga S, Aoki M, Morishita K, Denbow DM, Furuse M (2011) Orally administered L-ornithine elevates brain L-ornithine levels and has an anxiolytic-like effect in mice. Nutr Neurosci, 14, 243-248
17 Sugino T, Shirai T, Kajimoto Y, Kajimoto O (2008) L-ornithine supplementation attenuates physical fatigue in healthy volunteers by modulating lipid and amino acid metabolism. Nutr Res, 28, 738-743
18 Chung HJ, Jang SH, Cho HY, Lim ST (2009) Effects of steeping and anaerobic treatment on GABA ($\gamma$-amino butyric acid) content in germinated waxy hull-less barley. LWT-Food Sci Technol, 42, 1712-1716
19 Pinho O, Ferreira I, Mendes E, Oliveira B, Ferreira M (2001) Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of azeitao cheese. Food Chem, 75, 287-291
20 Ko CY, Lin HTV, Tsai GJ (2013) Gamma-aminobutyric acid production in black soybean milk by Lactobacillus brevis FPA 3709 and the antidepressant effect of the fermented product on a forced swimming rat model. Process Biochem, 48, 559-568
21 Bouche N, Fromm H (2004) GABA in plants: just a metabolite?. Trends Plant Sci, 9, 111-115
22 Streeter JG, Thompson JF (1972) Anaerobic accumulation of $\gamma$-aminobutyric acid and alanine in radish leaves (Raphanus sativus L.). Plant Physiol, 49, 572-578
23 Bai Q, Chai M, Gu Z, Cao X, Li Y, Liu K (2009) Effects of components in culture medium on glutamate decarboxylase activity and $\gamma$-aminobutyric acid accumulation in foxtail millet (Seratia italica L.) during germination. Food Chem, 116, 152-157
24 Makno Y, Soga N, Oshita S, Kawagoe Y, Tanaka A (2008) Stimulation of $\gamma$-amino butyric acid production in vine-ripe tomato (Lycopersicon esculentum Mill.) fruits under modified atmospheres. J Agric Food Chem, 56, 7189-7193
25 Lin PY, Lai HM (2006) Bioactive compounds in legumes and their germinated products. J Agric Food Chem, 54, 3807-3814
26 Yu O, Jung W, Shi J, Croes RA, Fader GM, McGonigle B, Odell JT (2000) Production of the isoflavones genistein and daidzein in non-legume dicot and monocot tissues. J Plant Physiol, 124, 781-793
27 Chien HL, Huang HY, Chou CC (2006) Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol, 23, 772-778
28 Hahlbrock K, Scheel D (1989) Physiology and molecular biology of phenylpropanoid metabolism. Annu Rev Plant Physicol, 40, 347-369
29 Devi MKA, Gondi M, Sakthivelu G, Giridhar P, Rajasekaran T, Ravishankar GA (2009) Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity. Food Chem, 114, 771-776
30 Rice-Evans C, Miller N, Pagana G (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci, 2, 152-159
31 Chung IM, Seo SH, Ahn JK, Kim SH (2011) Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste. Food Chem, 127, 960-967
32 Youn KS, Chung HS (2012) Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology. LWT-Food Sci Technol, 46, 305-310
33 Juan MY, Chou CC (2010) Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol, 27, 589-591
34 Huang X, Cai W, Xu B (2014) Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max. L) and mung bean (Vigna radiata L.) with germination time. Food Chem, 143, 268-276
35 Cho DY, Lee MK, Kim EA, Lee SY (2015) Analysis of the isoflavone content, antioxidant activity, and SDS-PAGE of cheese analogs produced with different proteolysis and soymilk residue contents. J Korean Soc Appl Biol Chem, 58, 501-509
36 Koo SC, Kim SG, Bae DW, Kim HY, Kim HT, Lee YH, Kang BK, Baek SB, Baek IY, Yun HT, Choi MS (2015) Biochemical and proteomic analysis of soybean sprouts at different germination temperatures. J Korean Soc Appl Biol Chem, 58, 397-407
37 Lee JH, Lee BW, Kim B, Kim HT, Ko JM, Baek IY, Seo WT, Kang YM, Cho KM (2013) Changes in phenolic compounds (isoflavones and phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions. J Korean Soc Appl Biol Chem, 56, 605-612
38 Xu JG, Hu QP (2014) Changes in $\gamma$-aminobutyric acid content and related enzyme activities in Jindou 25 soybean (Glycine max L.) seeds during germination. LWT-Food Sci Technol, 55, 341-346
39 Matsuyama A, Yoshimura K, Shimizu C, Murano Y, Takeuchi H, Ishimoto M (2009) Characterization of glutamate decarboxylase mediating $\gamma$-amino butyric acid increase in the early germination stage of soybean (Glycine max L. Merr). J Biosci Bioeng, 107, 538-543
40 Wang F, Wang H, Wang D, Fang F, Lai J, Wu T, Tsao R (2015) Isoflavone, $\gamma$-aminobutyric acid contents and antioxidant activities are significantly increased during germination of three Chinese soybean cultivars. J Funct Foods, 14, 596-604
41 Paucar-Menacho LM, Berhow MA, Mandarino JMG, Chang YK, de Mejia EG (2010) Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivars BRS 258. Food Res Int, 43, 1856-1865
42 Cevallos-Casals BA, Cisneros-Zevallos L (2010) Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chem, 119, 1485-1490
43 Park KB, Oh SH (2007) Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresour Technol, 98, 1675-1679
44 Chen C, Chen F (2009) Study on the conditions to brew rice vinegar with high content of $\gamma$-amino butyric acid by response surface methology. Food Bioprod Process, 87, 334-340
45 Thuwapanichayanan R, Yoosabai U, Jaisut D, Soponronnarit S, Prachayawarakorn S (2015) Enhancement of $\gamma$-aminobutyric acid in germinated paddy by soaking in combination with anaerobic and fluidized bed heat treatment. Food Bioprod Process, 95, 55-62