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Correlation between antioxidative activities and metabolite changes during cheonggukjang fermentation

Title
Correlation between antioxidative activities and metabolite changes during cheonggukjang fermentation
Authors
Kim J.Choi J.N.Kang D.Son G.H.Kim Y.-S.Choi H.-K.Kwon D.Y.Lee C.H.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2011
Journal Title
Bioscience, Biotechnology and Biochemistry
ISSN
0916-8451JCR Link
Citation
vol. 75, no. 4, pp. 732 - 739
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Liquid chromatography mass spectrometry and multivariate analysis were employed to investigate the correlation between fermentation time-dependent metabolite changes in cheonggukjang, a traditional fermented soybean product, and changes in its antioxidant activity over 72h. The metabolite patterns were clearly distinguished not by strains but by fermentation time, into patterns I (0-12 h), II (12-24 h), and III (24-72 h), which appeared as distinct clusters on principal component analysis. The compounds that significantly contributed to patterns I, II, and III were soyasaponins, isoflavonoid derivatives, and isoflavonoid aglycons respectively. Partial least square analysis for metabolite to antioxidant effects showed correlations between the ferric reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay during 24-36 h, and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) test and total phenol content (TPC) during 36-72 h. Compared with the strong negative correlations of glucosylated-isoflavonoids with DPPH, ABTS and TPC during fermentation, the isoflavonoid aglycon displayed strong positive correlations with these compounds during fermentation.
DOI
10.1271/bbb.100858
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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