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KMID : 1007520140230020531
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Food Science and Biotechnology
2014 Volume.23 No. 2 p.531 ~ p.538
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Enhancement of Total Phenolic and Isoflavone-aglycone Contents and Antioxidant Activities during Cheonggukjang Fermentation of Brown Soybeans by the Potential Probiotic Bacillus subtilis CSY191
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Shin Eui-Cheol
Hwang Chung-Eun
Lee Jin-Hwan
Lee Byong-Won
Kim Hyun-Tae
Ko Jong-Min
Baek In-Yeoul
Shin Ji-Hyeon
Nam Sang-Hae
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 the fermentation of brown soybeans (Galmi) fermented food cheonggukjang by the potential probiotic Bacillus subtilis CSY191 were investigated. The total phenolic and isoflavone-glycoside and -aglycone contents as well as ABTS radical scavenging activity and FRAP assays of extracts increased, but malonylglycoside content decreased after a steaming process. It was found that fermentation enhanced the total phenolic and isoflavone-aglycone and -malonylglycoside contents, corresponding to antioxidant activities increased, but isoflavone-glycoside content decreased. The highest levels of daidzein, glycitein, and gensitein were present at concentrations of 156.5 μg/g, 10.2 μg/g, and 2.5 μg/g after 48 h of fermentation. In addition, ABTS radical scavenging activity and FRAP assay increased significantly during fermentation. We suggest that the high antioxidant activity of cheonggukjang of brown soybeans might be related to the markedly higher levels of total phenolic content and isoflavone-aglycones achieved during fermentation.
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KEYWORD
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Bacillus subtilis CSY191, brown soybeans, cheonggukjang, isoflavone, antioxidant activity
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