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Isoflavones Contents and Physiological Activities of Soybeans Fermented with Aspergillus oryzae or Bacillus natto

Aspergillus oryzae 또는 Bacillus natto 발효콩의 Isoflavone 함량과 생리활성

  • Chung, Woo-Youl (Dept. of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University) ;
  • Kim, Sung-Kee (Northern Branch of Gyeonggido Agricultural Research & Extension Services) ;
  • Son, Jong-Youn (Dept. of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University)
  • 정우열 (한경대학교 식품생물공학과 식품생물산업연구소) ;
  • 김성기 (경기도 농업기술원 제2농업연구소) ;
  • 손종연 (한경대학교 식품생물공학과 식품생물산업연구소)
  • Published : 2008.02.29

Abstract

This study investigated the isoflavone contents and physiological properties of non-fermented soybean (NF) and the fermented soybeans prepared with Asp. oryzae (AO) and B. natto (BN). The total isoflavone contents (daidzin, genistin, daidzein and genistein) of NF, AO and BN were 81.8 mg/100 g, 130.7 mg/100 g and 139.5 mg/100 g, respectively. Especially, the total phenol contents of NF, AO and BN were 2.1%, 4.3% and 7.6%, and the total flavonoid contents were 1.3%, 1.6% and 2.7%, respectively. The nitrite-scavenging abilities of NF, AO and BN were 34.4%, 55.2% and 92.5%, respectively. Antimicrobial activity of BN was shown to be the strongest to Bacillus cereus, Staphylococcus aureus and Escherichia coli. The SOD-like activity was the strongest in AO, whereas the electron donating ability was the strongest in BN. Antioxidant activity of AO at concentration of 0.02% was stronger than BN or NF.

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