Isoflavone, beta-Glucan Content and Antioxidant Activity of Defatted Soybean Powder by Bioconversion with Lentinula edodes
2016
Jung, T.D., Kangwon National University, Chuncheon, Republic of Korea | Shin, G.H., Kangwon National University, Chuncheon, Republic of Korea | Kim, J.M., Kangwon National University, Chuncheon, Republic of Korea | Choi, S.I., Kangwon National University, Chuncheon, Republic of Korea | Lee, J.H., Kangwon National University, Chuncheon, Republic of Korea | Lee, S.J., STR biotech Co., LTD, Chuncheon, Republic of Korea | Heo, I.Y., STR biotech Co., LTD, Chuncheon, Republic of Korea | Park, S.J., STR biotech Co., LTD, Chuncheon, Republic of Korea | Oh, S.K., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Woo, K.S., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Lim, J.K., Korea Polytechnic University, Gyeonggi, Republic of Korea | Lee, O.H., Kangwon National University, Chuncheon, Republic of Korea
This study investigated the isoflavone content, total phenol content, antioxidant activities (DPPH radical scavenging and oxygen radical absorbance capacity) and β-glucan content of defatted soybean extracts by bioconversion. Soybean was fermented with Lentinula edodes using submerged liquid fermentation system. Defatted soybean powder prepared by hexane (HDS; hexane defatted soybean) and ethanol (EDS; ethanol defatted soybean). The major components of non-fermented HDS (NFHDS) and EDS (NFEDS) were glucoside, such as daidzin, glycitin and genistin. During the bioconversion processing, isoflavone glucoside converted into aglycone such as daidzein, glycitein and genistein. The highest total isoflavone contents of fermented HDS (FHDS) were 2577.96 μg/mL, and the lowest total isoflavone contents of NFEDS were 428.27 μg/mL. The highest total phenol contents of fermented EDS (FEDS) was 42.34 mg GAE/g. DPPH radical scavenging and ORAC value were 31.30 to 59.92% and 247.48 to 786.36 μM TE/g in non-fermented defatted soybean and fermented soybean, respectively. beta-Glucan contents were 0.09 to 0.11% in non-fermented defatted soybean and fermented soybean, respectively. These results indicate that fermented soybean could be used as natural antioxidants for the development of functional foods.
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