한국식품저장유통학회지 (Food Science and Preservation)

  • 제25권1호
  • /
  • Pages.7-18
  • /
  • 2018
  • /
  • 3022-5477(pISSN)
  • /
  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지
DOI QR코드

DOI QR Code

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

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

  • 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)
  • 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)
  • 투고 : 2018.01.17
  • 심사 : 2018.02.21
  • 발행 : 2018.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 발아된 고단백 콩(high protein soybeans, HPSs)으로부터 가바(GABA)와 비배당체 이소플라본(isoflavone aglycones)이 증가된 콩-분말 요구르트(SPY)를 제조하였다. 이를 위해 L. brevis로 발효 증자 고단백콩 발아체(FSHPS, 0-4 cm)를 72시간 발효하였다. 발효 고단백콩(FHPS), 0 cm 발효 증자 고단백콩 발아체(FSHPS-0), 1cm 발효 증자 고단백콩 발아체(FSHPS-1), 2cm 발효 증자 고단백콩 발아체(FSHPS-2) 및 4 cm 발효 증자 고단백콩 발아체(FSHPS-4)의 총 유리아미노산 함량은 각 79.53, 489.93, 877.55, 780.53 및 979.97 mg 이었다. 발효되지 않은 고단백콩 발아체(UFSHPS-1, 1 cm) 및 FSHPS-1의 글루탐산(GA) 및 GABA 함량이 각각 최고 100.31 mg/100 mL 및 101.60 mg/100 mL로 관찰되었다. 또한 FSHPS-1에서 가장 높은 DPPH(63.28%) 및 ABTS(73.28%) 라디칼 소거능을 보였다. 그러나 FSHPS-4에서 isoflavone aglycone 비율이 81.63%로 가장 높았다. 특히, FSHPS-1은 높은 가바 함량과 기능적 특성을 나타내어 두유 산업에 응용할 수 있을 것이다.

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.

키워드

참고문헌

  1. Cho DY, Lee MK, Kim EA, Lee SY (2015) Analysis of the isoflavone content, antioxidant activity, and SDS-PAGE of cheese analogs produced with different proteolysis and soymilk residue contents. J Korean Soc Appl Biol Chem, 58, 501-509
  2. Koo SC, Kim SG, Bae DW, Kim HY, Kim HT, Lee YH, Kang BK, Baek SB, Baek IY, Yun HT, Choi MS (2015) Biochemical and proteomic analysis of soybean sprouts at different germination temperatures. J Korean Soc Appl Biol Chem, 58, 397-407
  3. Lee JH, Lee BW, Kim B, Kim HT, Ko JM, Baek IY, Seo WT, Kang YM, Cho KM (2013) Changes in phenolic compounds (isoflavones and phenolic acids) and antioxidant properties in high-protein soybean (Glycine max L., cv. Saedanbaek) for different roasting conditions. J Korean Soc Appl Biol Chem, 56, 605-612
  4. Huang X, Cai W, Xu B (2014) Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max. L) and mung bean (Vigna radiata L.) with germination time. Food Chem, 143, 268-276
  5. Matsuyama A, Yoshimura K, Shimizu C, Murano Y, Takeuchi H, Ishimoto M (2009) Characterization of glutamate decarboxylase mediating $\gamma$-amino butyric acid increase in the early germination stage of soybean (Glycine max L. Merr). J Biosci Bioeng, 107, 538-543
  6. Wang F, Wang H, Wang D, Fang F, Lai J, Wu T, Tsao R (2015) Isoflavone, $\gamma$-aminobutyric acid contents and antioxidant activities are significantly increased during germination of three Chinese soybean cultivars. J Funct Foods, 14, 596-604
  7. Xu JG, Hu QP (2014) Changes in $\gamma$-aminobutyric acid content and related enzyme activities in Jindou 25 soybean (Glycine max L.) seeds during germination. LWT-Food Sci Technol, 55, 341-346
  8. Paucar-Menacho LM, Berhow MA, Mandarino JMG, Chang YK, de Mejia EG (2010) Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivars BRS 258. Food Res Int, 43, 1856-1865
  9. Cevallos-Casals BA, Cisneros-Zevallos L (2010) Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chem, 119, 1485-1490
  10. Park KB, Oh SH (2007) Production of yogurt with enhanced levels of gamma-aminobutyric acid and valuable nutrients using lactic acid bacteria and germinated soybean extract. Bioresour Technol, 98, 1675-1679
  11. Chen C, Chen F (2009) Study on the conditions to brew rice vinegar with high content of $\gamma$-amino butyric acid by response surface methology. Food Bioprod Process, 87, 334-340
  12. Thuwapanichayanan R, Yoosabai U, Jaisut D, Soponronnarit S, Prachayawarakorn S (2015) Enhancement of $\gamma$-aminobutyric acid in germinated paddy by soaking in combination with anaerobic and fluidized bed heat treatment. Food Bioprod Process, 95, 55-62
  13. Narayan VS, Nair PM (1990) Metabolism, enzymology and possible role of 4-aminobutyrate in higher plants. Phytochemistry, 29, 367-375
  14. Guo Y, Chen H, Song Y, Gu Z (2011) Effects of soaking and aeration treatment on $\gamma$-aminobutyric acid accumulation in germinated soybean (Glycine max L.). Eur Food Res Technol, 232, 787-795
  15. Komatsuzaki N, Shima J, Kawamoto S, Momose H, Kimura T (2005) Production of $\gamma$-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiol, 22, 497-504
  16. Komatsuzaki N, Tsukahara K, Toyoshima H, Suzuki T, Shimizu N, Kimura T (2007) Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J Food Eng, 78, 556-560
  17. Wang HF, Tsai YS, Lin ML, Ou AS (2006) Comparison of bioactive components in GABA tea and green tea produced in Taiwan. Food Chem, 96, 648-653
  18. Diana M, Rafecas M, Arco C, Quilez J (2014) Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content. J Food Compos Anal, 35, 94-100
  19. Park KB, Oh SH (2007) Cloning, sequencing and expression of a novel glutamate decarboxylase gene from a newly isolated lactic acid bacterium Lactobacillus brevis OPK-3. Bioresour Technol, 98, 312-319
  20. Yokoyama S, Hiramatsu JI, Hayakawa K (2002) Production of $\gamma$-aminobutyric acid from alcohol distillery lees by Lactobacillus brevis IFO-12005. J Biosci Bioeng, 93, 95-97
  21. Jeng KC, Chen CS, Fang YP, Hou RCW, Chen YS (2007) Effect of microbial fermentation on content of strain, GABA, and polyphenolics in Pu-Erh tea. J Agric Food Chem, 55, 8787-8792
  22. Lin SD, Mau JL, Hsu CA (2012) Bioactive components and antioxidant properties of $\gamma$-aminobutyric acid (GABA) tea leaves. LWT- Food Sci Technol, 46, 64-70
  23. Komatsuzaki N, Tsukahara K, Toyoshima H, Shimizu N, Kimura T (2007) Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J Food Eng, 78, 556-560
  24. Kim NY, Ji GE (2014) Characterization of soybean fermented by aflatoxin non-producing Aspergillus oryzae and $\gamma$-aminobutyric acid producing Lactobacillus brevis. J Korean Soc Appl Biol Chem, 57, 703-708
  25. Hwang CE, An MJ, Lee HY, Lee BW, Kim HT, Ko JM, Baek IY, Seo WT, Cho KM (2014) Potential probiotic Lactobacillus plantarum P1201 to produce soy-yogurt with enhanced antioxidant activity. Korean J Food Sci Technol, 46, 556-565
  26. Kumar V, Rani A, Pandey V, Chauhan GS (2006) Changes in lipoxygenase isozymes and trypsin inhibitor activity in soybean during germination at different temperatures. Food Chem, 99, 563-568
  27. Shi H, Nam PK, Ma Y (2010) Comprehensive profiling of isoflavones, phytosterols, tocopherols, minerals, crude protein, lipid, and sugar during soybean (Glycine max) germination. J Agric Food Chem, 58, 4970-4976
  28. Kurata K, Nagasawa M, Tomonaga S, Aoki M, Morishita K, Denbow DM, Furuse M (2011) Orally administered L-ornithine elevates brain L-ornithine levels and has an anxiolytic-like effect in mice. Nutr Neurosci, 14, 243-248
  29. Sugino T, Shirai T, Kajimoto Y, Kajimoto O (2008) L-ornithine supplementation attenuates physical fatigue in healthy volunteers by modulating lipid and amino acid metabolism. Nutr Res, 28, 738-743
  30. Pinho O, Ferreira I, Mendes E, Oliveira B, Ferreira M (2001) Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of azeitao cheese. Food Chem, 75, 287-291
  31. Ko CY, Lin HTV, Tsai GJ (2013) Gamma-aminobutyric acid production in black soybean milk by Lactobacillus brevis FPA 3709 and the antidepressant effect of the fermented product on a forced swimming rat model. Process Biochem, 48, 559-568
  32. Chung HJ, Jang SH, Cho HY, Lim ST (2009) Effects of steeping and anaerobic treatment on GABA ($\gamma$-amino butyric acid) content in germinated waxy hull-less barley. LWT-Food Sci Technol, 42, 1712-1716
  33. Bouche N, Fromm H (2004) GABA in plants: just a metabolite?. Trends Plant Sci, 9, 111-115
  34. Streeter JG, Thompson JF (1972) Anaerobic accumulation of $\gamma$-aminobutyric acid and alanine in radish leaves (Raphanus sativus L.). Plant Physiol, 49, 572-578
  35. Bai Q, Chai M, Gu Z, Cao X, Li Y, Liu K (2009) Effects of components in culture medium on glutamate decarboxylase activity and $\gamma$-aminobutyric acid accumulation in foxtail millet (Seratia italica L.) during germination. Food Chem, 116, 152-157
  36. Makno Y, Soga N, Oshita S, Kawagoe Y, Tanaka A (2008) Stimulation of $\gamma$-amino butyric acid production in vine-ripe tomato (Lycopersicon esculentum Mill.) fruits under modified atmospheres. J Agric Food Chem, 56, 7189-7193
  37. Lin PY, Lai HM (2006) Bioactive compounds in legumes and their germinated products. J Agric Food Chem, 54, 3807-3814
  38. Yu O, Jung W, Shi J, Croes RA, Fader GM, McGonigle B, Odell JT (2000) Production of the isoflavones genistein and daidzein in non-legume dicot and monocot tissues. J Plant Physiol, 124, 781-793
  39. Hahlbrock K, Scheel D (1989) Physiology and molecular biology of phenylpropanoid metabolism. Annu Rev Plant Physicol, 40, 347-369
  40. Devi MKA, Gondi M, Sakthivelu G, Giridhar P, Rajasekaran T, Ravishankar GA (2009) Functional attributes of soybean seeds and products, with reference to isoflavone content and antioxidant activity. Food Chem, 114, 771-776
  41. Rice-Evans C, Miller N, Pagana G (1997) Antioxidant properties of phenolic compounds. Trends Plant Sci, 2, 152-159
  42. Chien HL, Huang HY, Chou CC (2006) Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol, 23, 772-778
  43. Chung IM, Seo SH, Ahn JK, Kim SH (2011) Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste. Food Chem, 127, 960-967
  44. Youn KS, Chung HS (2012) Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology. LWT-Food Sci Technol, 46, 305-310
  45. Juan MY, Chou CC (2010) Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol, 27, 589-591

피인용 문헌

  1. Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone vol.25, pp.4, 2018, https://doi.org/10.11002/kjfp.2018.25.4.461
  2. Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybean vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.696
  3. Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria vol.27, pp.6, 2018, https://doi.org/10.11002/kjfp.2020.27.6.769
  4. Diversity of Bacillus groups isolated from fermented soybean foods (‘Doenjang’ and ‘Kanjang’) and their fermentation characteristics of ‘Cheonggukjang’ vol.27, pp.7, 2018, https://doi.org/10.11002/kjfp.2020.27.7.946
  5. New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods vol.10, pp.7, 2018, https://doi.org/10.3390/foods10071603