View : 22 Download: 0

Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities

Title
Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities
Authors
Yang S.-O.Kim S.-H.Cho S.Lee J.Kim Y.-S.Yun S.-S.Choi H.-K.
Ewha Authors
김영석
SCOPUS Author ID
김영석scopus
Issue Date
2009
Journal Title
Bioscience, Biotechnology and Biochemistry
ISSN
0916-8451JCR Link
Citation
vol. 73, no. 5, pp. 1184 - 1188
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Changes in metabolites in fermented soymilk prepared with selected Bifidobacterium and Streptococci strains were analyzed using a 1H-NMR-based metabolomic technique. Principal components analysis (PCA) allowed the clear separation of 50% methanol extracts from fermented soymilk with different fermentation times by combining principal components PC1 and PC3, which accounted for 55.1% of the total variance. Loading plot analysis was performed to select major compounds contributing to the separation, and the relative levels of selected metabolites were determined. In addition, the free-radical scavenging activities of each sample were investigated, and the underlying mechanisms were elucidated by determining the total phenolics and total flavonoids contents of each sample. The present study suggests the usefulness of combining 1HNMR with PCA in discriminating fermented soymilk samples with different fermentation times, and elucidates of the factors affecting free-radical scavenging activities of fermented soymilk.
DOI
10.1271/bbb.80743
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE