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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

발아 고단백 콩의 Lactobacillus brevis 젖산발효에 의한 가바와 이소플라본 함량 및 라디칼 소거활성의 비교

  • 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)
  • 황정은 (경남과학기술대학교 식품과학과) ;
  • 모하메드 아지줄 하크만 (함재모함마드단에시과학기술대학교 생화학.분자생물학학과) ;
  • 이진환 (환경부 화학물질안전원) ;
  • 주옥수 (경남과학기술대학교 식품과학과) ;
  • 김수철 (경남과학기술대학교 식품과학과) ;
  • 이희율 (경남과학기술대학교 식품과학과) ;
  • 엄봉식 (경남과학기술대학교 식품과학과) ;
  • 박경숙 (경남과학기술대학교 식품과학과) ;
  • 조계만 (경남과학기술대학교 식품과학과)
  • Received : 2018.01.17
  • Accepted : 2018.02.21
  • Published : 2018.02.28

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.

Acknowledgement

Supported by : Gyeongnam National University of Science and Technology

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