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KMID : 0364820130490040391
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Korean Journal of Microbiology
2013 Volume.49 No. 4 p.391 ~ p.397
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Enhanced Antioxidant Effect of Black Soybean by Cheonggukjang with Potential Probiotic Bacillus subtilis CSY191
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Hwang Chung-Eun
Seo Weon-taek
Cho Kye-man
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Abstract
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Changes in β-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during thefermentation of Korean black soybeans (Seoritae and Seomoktae) fermented food cheonggukjang by the potentialprobiotic Bacillus subtilis CSY191 were investigated. The levels of total phenolic and isoflavone-malonylglycosideand -aglycone contents increased, while 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt(ABTS) radical scavenging activity and ferric reducing/antioxidant power (FRAP) increased, but the isoflavone-glycosidecontents decreased after cheonggukjang fermentation. The content of antioxidant compounds, includingisoflavone-aglycones and -malonylglycosides, was increased by fermenting-processing, whereas the content ofisoflavone-glycosides was decreased in the fermented soybeans. In particular, the Seoritae soybean fermented at 37℃ for 48 h displayed the highest antioxidant activities, compared to those of the Seomoktae soybean and thefermented. The highest levels of daidzein, glycitein, and genistein were present at concentrations of 253.0 μg/g, 72.5μg/g, and 114.1 μg/g after 48 h of Seoritae soybean fermentation. From those results, we suggest that the highantioxidant activity of cheonggukjang of black soybeans might be related to the markedly higher levels of totalphenolic and isoflavone-aglycone and -malonylglycoside contents achieved during fermentation.
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KEYWORD
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Bacillus subtilis CSY191, antioxidant activity, black soybean, cheonggukjang, isoflavones
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