2006/02/05 | antioxidant activity of fermented soybean
类别(科学) | 评论(0) | 阅读(188) | 发表于 14:48
因为写论文 查了一下最近的研究进展
可悲的发现我作的课题 已经抢先一步被日本Yu-Chi Chen做完
心里一阵凄苦。在学校吊儿郎当的。唉科研也是赛跑啊！


Database Food Science and Technology Abstracts

Accession Number 2006-Jn0114

Author Yu-Chi Chen, Sugiyama, Y., Abe, N., Kuruto-Niwa, R., Nozawa, R., Hirota, A.

Author's Address Correspondence (Reprint) address, A. Hirota, Sch. of Food & Nutr. Sci., Univ. of Shizuoka, 52-1

Yada, Suruga-ku, Shizuoka 422-8526, Japan. Tel. +81-54-264-5552. Fax +81-54-264-5099. E-mail

hirotaa@fnsl.u-shizuoka-ken.ac.jp

Title DPPH radical-scavenging compounds from dou-chi, a soybean fermented food.

Source Bioscience, Biotechnology, & Biochemistry. 69, (5): 999-1006, 2005.

Subject Headings ANTIMUTAGENICITY
ANTIOXIDANT COMPOUNDS
BIOLOGICAL ACTIVITY
RADICAL SCAVENGING ACTIVITY
TYROSINASES
ENZYME INHIBITORS
FERMENTED FOODS
HEALTH
PHENOLASES
SOY PRODUCTS

Abstract Dou-chi, a traditional Aspergillus-fermented soy product, is usually used as a seasoning in Chinese food, and

has been used as a folk medicine in China and Taiwan. Antioxidant compounds from dou-chi were isolated and

characterized in terms of radical scavenging activity, inhibitory activity against soybean lipoxygenase and mushroom

tyrosinase (an enzyme involved in browning of plant foods), antimutagenicity and oestrogenic activity. Compounds with

1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity isolated from dou-chi were 4 phenols, 1 isoflavanone,

8 isoflavones and a 4-pyrone. Among these 14 compounds, 3'-hydroxydaidzein, dihydrodaidzein and a 4-pyrone

compound had not previously been isolated from soybean miso. The structure of the novel 4-pyrone compound,

3-((E)-2-carboxyethenyl)-5-(4-hydroxyphenyl)-4-pyrone-2-carboxylic acid, was elucidated by analysis of a compound

with an identical H-NMR spectrum that was obtained via biotransformation of daidzein by Aspergillus oryzae.

3'-Hydroxydaidzein showed a DPPH radical-scavenging activity as high as that of alpha-tocopherol, and

6-hydroxydaidzein exhibited mushroom tyrosinase inhibitory activity with an IC50 value of 10 muM. The order of

oestrogenic activity was: genistein > daidzein >> 3'-hydroxydaidzein > 8-hydroxygenistein. The isoflavones content of

dou-chi during its fermentation was also measured.

Database Food Science and Technology Abstracts


中国市售14种腐乳的水提取物的抗氧化活性为2.03 11.93 g -生育酚/mg50% 乙醇提取物的抗氧化活性为0.75 4.94 g -生育酚/mg 14种腐乳提取物的总抗氧化活性为2.91 16.87 g -生育酚/ m g ) 贵州的老干爹和福建的米酱豆腐乳均显出最大的活性

Accession Number 2005-08-Jn2067

Author Chi-Ho Lee, Seong-Yong Moon, Jung-Chil Lee, Ji-Young Lee

Author's Address Dep. of Animal Products Sci., Fac. of Animal Life Sci., Konkuk Univ., Seoul 143-701, Korea. Tel.

82-2-450-3681. Fax 82-2-453-1948. E-mail leech@konkuk.ac.kr

Title Chi-Ho Lee, Seong-Yong Moon, Jung-Chil Lee, Ji-Young Lee Study on the antioxidant activity of soybean

products extracts for application of animal products.Korean Journal for Food Science of Animal Resources. 24, (4):

405-410, 2004

Source Korean Journal for Food Science of Animal Resources. 24, (4): 405-410, 2004, recd. 2005.

Subject Headings ANTIOXIDATIVE ACTIVITY
NATTO
SOY PASTES
SOYMILK
BEVERAGES
FERMENTED FOODS
OXIDATION
PASTES
SOY PRODUCTS

Abstract Antioxidative activity of soy product extracts (natto, soy paste, soymilk) was investigated using

1,1-diphenyl-2-picrylhydrazyl (DPPH) and TBA assays, with a view to determining their potential application in animal

products. All 3 extracts had the ability to donate hydrogen to DPPH. Natto and soy paste extracts exhibited better

antioxidative activities than did soymilk extracts. Natto and soy paste extracts had greater activity than BHT, BHA (5

x10-4M) and ascorbic acid (5.7 x 10-3M). These extracts also showed a synergistic effect. TBA values of natto

(45.8%) and soy paste (45.2%) extracts were higher than that of the soymilk extract (33.6%).

* © 2004, 2005 International Food Information Service (IFIS Publishing). All Rights Reserved. *



Database Food Science and Technology Abstracts

Accession Number 2004-12-Jn3265

Author Chih-Chieh Hu, Ching-Huang Hsiao, Sin-Yi Huang, Sheng-Hwa Fu, Chih-Chia Lai, Tzu-Ming Hong, Hwei-Hsien

Chen, Fung-Jou Lu

Title Antioxidant activity of fermented soybean extract.

Source Journal of Agricultural & Food Chemistry. 52, (18): 5735-5739, 2004.

Subject Headings ANIMAL MODELS
ANTIOXIDATIVE ACTIVITY
CATALASES
SUPEROXIDE DISMUTASES
FERMENTED FOODS
OXIDATION
OXIDOREDUCTASES
PEROXIDASES
SOYBEANS

Abstract Antioxidative activity of fermented soybean extract was investigated using in vitro and in vivo models.

Fermented soybean extract was produced by symbiotic fermentation of organic soybean with 20 types of Lactobacillus

and yeast. Several in vitro models were used to detect the antioxidant capacity of the fermented soybean extract, which

was compared to vitamin C and Trolox. Fermented soybean extract had a strong antioxidative activity against

unsaturated fatty acid peroxidation, compared to vitamin C and Trolox. The fermented soybean extract could function

both as an antioxidant and as a free radical acceptor that could convert free radicals into harmless substances through

an energy-decreasing procedure. An in vivo study examined the effects of fermented soybean extract on the activity of

antioxidant enzymes including total superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX),

measured in liver, kidney and brain from male Sprague Dawley rats. Activities of CAT, SOD and GPX were increased

in the liver; however, the SOD activity was decreased in the kidney. SOD and GPX activities were decreased in the

brain. Results indicated that fermented soybean extract had antioxidative activity and also had an effect on the activity

of antioxidant enzymes in liver.

发酵豆制品具有很好抑制不饱和脂肪酸过氧化的能力，并且可以作为自由基接收者将自由基转换为无害物质。体

外实验发现豆豉提取物对小鼠肝中SOD，CAT，GPX活力有增大的效果。

1991-06-Jz0134

Author Esaki, H., Nohara, Y., Onozaki, H., Osawa, T.

Author's Address Dep. of Food & Nutr., Sugiyama Jogakuen Univ., 17-3 Hoshigaoka Motomadui, Chikusa-ku, Nagoya

464, Japan

Title Antioxidative activity of natto.

Source Journal of Japanese Society of Food Science & Technology [Nippon Shokuhin Kogyo Gakkaishi]. 37, (6):

474-477, 1990.

Subject Headings ANTIOXIDATIVE ACTIVITY
NATTO
ANTIOXIDANTS
FERMENTED FOODS
OXIDATION
SOY PRODUCTS
SOYBEANS

Abstract Antioxidative activity of natto, a product of Bacillus natto fermentation of steamed soybeans, and of the

unfermented steamed soybeans (USS) was determined. Lipid stability and antioxidative assays, quantitative HPLC

analyses of tocopherols and isoflavones, and fractionation of the autoxidative substances were examined. Natto lipid

was more stable against autoxidation than USS lipid. From analysis of the free isoflavones and tocopherols, contents

of daidzein and genistein in USS were 19 and 56 mg/100 g, resp., while in natto corresponding values were 18 and 61

mg/100 g, resp. Levels of alpha-, beta-, gamma and delta-tocopherols in natto were 4.4, 1.0, 54.6 and 20.5 mg/100 g,

resp., while in USS they were 4.4, 1.0, 51.7 and 20.0 mg/100 g, resp. These results suggest that tocopherols were not

modified by the fermentation and that free isoflavones were not liberated from isoflavone glucosides present in

soybeans by B. natto. Antioxidative activities of 80% methanolic extracts from natto and USS showed that natto extract

inhibited lipid peroxidation to 91% compared with USS extract which inhibited it only to 13%. Fractionation of the 80%

methanolic extracts and measurement of the antioxidative activity of each fraction revealed that peaks named A, B and

D from the natto had stronger antioxidative activities than those of the respective fractions from USS. These fractions

were not identified in this study.


Matsuo, M.

Author's Address Fac. of Home Sci., Gifu Women's Univ., 80 Taromaru, Gifu 501-2592, Japan. E-mail

matsuo@gijodai.ac.jp

Title Antioxidant activity of Quinoa-tempe, the seeds of Chenopodium quinoa fermented with Rhizopus oligosporus.

Source Journal of Japanese Society of Nutrition & Food Science (Nippon Eiyo Shokuryo Gakkaishi). 56, (2): 91-95,

2003.

Subject Headings ANIMAL MODELS
ANTIOXIDATIVE ACTIVITY
QUINOA
RADICAL SCAVENGING ACTIVITY
TEMPEH
FERMENTATION
FERMENTED FOODS
OXIDATION
PSEUDOCEREALS
SOY PRODUCTS

Abstract Quinoa has been utilized as a staple food in the Andes for many centuries. In order to gain wider popularity for

the pseudocereal, quinoa seeds were fermented with Rhizopus oligosporus to prepare quinoa tempeh (Q-tempeh),

and the antioxidant activities of Q-tempeh and quinoa were compared. An 80% methanol extract from Q-tempeh was

able to scavenge the 1,1-diphenyl-2-picryl-hydrazl (DPPH) radical more strongly than a similar extract from quinoa.

DPPH radical scavenging activity displayed by Q-tempeh extract became unstable following steam cooking of the

extract, whereas it was improved by acidification to pH 2 (a similar level of acidity to gastric juices). To confirm the

antioxidative activity of Q-tempeh in vivo, rats were fed Q-tempeh powder and quinoa powder. Serum and liver TBARS

values in rats fed the Q-tempeh diet were significantly lower than those in rats fed quinoa, while hepatic glutathione

peroxidase (EC 1.11.1.9) activity in rats fed Q-tempeh was higher than that in rats fed quinoa. These results suggested

that Q-tempeh has higher antioxidant activity in vivo than quinoa.

Author Berghofer, E., Grzeskowiak, B., Mundigler, N., Sentall, W. B., Walcak, J.

Author's Address Inst. of Food Tech., Univ. of Agric. Sci., Muthgasse 18, A-1190 Vienna, Austria

Title Antioxidative properties of faba bean-, soybean- and oat tempeh.

Source International Journal of Food Sciences & Nutrition. 49, (1): 45-54, 1998.

Subject Headings ANTIOXIDATIVE ACTIVITY
MEAL
OAT FLOUR
SOY MEAL
TEMPEH
FABA BEANS
FERMENTED FOODS
FLOURS
FLOURS CEREAL
OATS
OXIDATION
SOY PRODUCTS

Abstract Antioxidative properties of meals derived from 3 types of faba beans as well as meal from dehulled soybeans

(Glycine soja) and flour from dehusked oats (Lutz) were determined using the Schaal oven test. Antioxidative potential

was expressed by the protection factor against the oxidation of lard or sunflower oil. All 3 raw materials showed

pronounced antioxidative potential, but native flour from oats had an exceptionally strong antioxidative effect. Steaming

of meals and oat flour reduced their antioxidative potential, this reduction was most pronounced in oat flour. Effects of

processing faba bean meal, soybean meal and oat flour into tempeh were also studied. Tempeh fermentation

increased the antioxidative effects in all 3 raw materials, the highest increase was obtained with faba beans. The

influence of conditions of fermentation on the antioxidative activity was also tested during the production of tempeh

from oats. Fermentation time, as well as the water/oat flour ratio, were found to have a highly significant influence (P <

0.01). [From En summ.]
3种原材料都具有抗氧化潜质，以燕麦为最佳。蒸煮后降低抗氧化能力。发酵过程都可以提高3种材料的抗氧化能力，其中增大幅度最大的是fuba豆。研究发现 fuba豆的加工参数如 发酵时间 固液比都有显著影响。


The oil is extracted from dried tempeh with hexane/alcohol 2:1 and recovered by evaporation of the solvents. This crude oil was used in most of the experiments quoted.


2005-Jn3036

Author Ren, H., Liu, H., Endo, H., Takagi, Y., Hayashi, T.

Author's Address Department of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan. Tel./fax +81 3 5463 0534. E-mail hf-ren@s.kaiyodai.ac.jp

Title Anti-mutagenic and anti-oxidative activities found in Chinese traditional soybean fermented products furu.

Source Food Chemistry. 95, (1): 71-76, 2006.

Subject Headings ANTIMUTAGENICITY
ANTIOXIDATIVE ACTIVITY
FERMENTED FOODS
HEALTH
OXIDATION
SOY PRODUCTS

Abstract Furus, Chinese traditional soybean products, which are salted, fermented and seasoned bean curd preserved in dipping sauce, were studied for their anti-mutagenic and anti-oxidative activities. There are many varieties of furu by region, depending on their ingredients and bacterial strain used. Furus, not only have peculiar palatable taste and aroma, but also present strong anti-oxidative activity which ordinary Japanese soybean curd, tofu, never shows. Against benzo( alpha)pyrene, all samples, regardless of solid or dipping sauce, showed anti-mutagenic activity.


In general, red furus had higher activity than white. All red furus inhibited more than 50% of the mutagenicity and this high suppressive ratio suggested that it was raised mainly by secreted substances discharged from the bacterial body rather than by functional compounds originating from soybeans. In the case of white furu, which showed wide differences in activity, the functional role of each spice and condiment added needs to be further studied, in addition to the soybean and white furu ferment-rice malt. All rights reserved, Elsevier.
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