Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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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.

본 연구에서는 Asp. oryzae 및 B. natto로 각각 발효시킨 콩의 이소플라본의 함량변화, 생리활성에 대하여 비교, 조사하였다. 총 이소플라본 함량은 비발효콩이 81.80 mg/100 g, Asp. oryzae 발효콩이 130.70 mg/100 g, B. natto 발효콩이 139.50 mg/100 g이었다. 비발효콩, Asp. oryzae 발효콩 및 B. natto 발효콩의 총 페놀 함량은 각각 2.1, 4.3 및 7.6%이었고, 아질산염소거능은 각각 34.2, 55.2 및 92.5%로 측정되었다. 항균효과의 경우, B. natto 발효콩은 Staphylococcus aureus, Bacillus cereus와 Escherichia coli에서 가장 강한 항균효과가 나타났다. Asp. oryzae 발효콩은 Staphylococcus aureus와 Salmonella Enteritidis에서 항균효과를 보였다. 전체적으로 B. natto 발효콩의 항균성이 강하였다. SOD 유사활성은 Asp. oryzae 발효콩에서 가장 강했던 반면, 전자공여능에서는 B. natto 발효콩에서 가장 강한 radical 소거능이 측정되었다. 리놀레산 기질에 대한 Asp. oryzae 발효콩의 항산화 효과는 비발효콩이나 B. natto보다 큰 것으로 나타났으나, 유의적인 차이는 없었다.

Keywords

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