期刊
FOOD CHEMISTRY
卷 272, 期 -, 页码 362-371出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.08.052
关键词
Soybean; Solid state fermentation; Tricholoma matsutake; Isoflavone; Antioxidant activity; Glucosidase
资金
- Cooperative Research Program for Agriculture Science AMP
- Technology Development, Rural Development Administration (RDA) [PJ01133903]
- Technology Commercialization Support Program from Ministry of Agriculture, Food and Rural Affairs, Republic of Korea [315032-04]
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 mu g/g) with the increase of aglycone contents (107.61 -> 1285.66 mu g/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 mu g/g), genistein (52.7 -> 24.4 -> 339.5 -> 546.6 -> 512.8 mu g/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 mu g/ml, followed by DPPH (11.9 -> 87.0%) and hydroxyl (11.2 -> 49.2%) radicals. Interestingly, alpha-glucosidase inhibition (11.8 -> 84.9%) and beta-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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