Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi

Food Microbiology

Volumn 23, Issue 7, 2006, Pages 628-633

  Lin, Chia Hung ^a   Wei, Yi Tien ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

DPPH radicals scavenging effects; Fe2+ chelating ability.; Soybean koji; Total phenolic content

Indexed keywords

ANTIOXIDANT; BIPHENYL DERIVATIVE; DIPHENYL P PICRYLHYDRAZYL; DIPHENYL-P-PICRYLHYDRAZYL; HYDRAZINE DERIVATIVE; IRON CHELATING AGENT; SCAVENGER;

ARTICLE; ASPERGILLUS; DIET SUPPLEMENTATION; DOSE RESPONSE; FERMENTATION; FOOD CONTROL; METABOLISM; MICROBIOLOGY; OXIDATION REDUCTION REACTION; RHIZOPUS; SOYBEAN; SPECIES DIFFERENCE;

ANTIOXIDANTS; ASPERGILLUS; BIPHENYL COMPOUNDS; DIETARY SUPPLEMENTS; DOSE-RESPONSE RELATIONSHIP, DRUG; FERMENTATION; FOOD MICROBIOLOGY; FREE RADICAL SCAVENGERS; HYDRAZINES; IRON CHELATING AGENTS; OXIDATION-REDUCTION; RHIZOPUS; SOY FOODS; SPECIES SPECIFICITY;

ACTINOMUCOR TAIWANENSIS; ASPERGILLUS AWAMORI; ASPERGILLUS ORYZAE; ASPERGILLUS PARASITICUS; ASPERGILLUS SOJAE; FUNGI; GLYCINE MAX; RHIZOPUS;

EID: 33748690302     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2005.12.004     Document Type: Article

References (30)

1. Berghofer E., Grzeskowiad B., Mundigler N., Sentall W.B., and Walcak J. Antioxidative properties of faba bean-, soybean- and oat tempeh. Int. J. Food Sci. Nutr. 49 (1998) 45-54
2. Bors W., and Saran M. Radical scavaenging by flavonoid antioxidants. Free Radic. Res. Commun. 2 (1987) 289-294
3. Chou S.T., Chang C.T., Chao W.W., and Chung Y.C. Evaluation of antioxidative and mutagenic properties of 50% ethanolic extract from red bean fermented by Aspergillus oryzae. J. Food Prot. 65 (2002) 1463-1469
4. Chung Y.C., Chang C.T., Chao W.W., Lin C.F., and Chou S.T. Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. J. Agric. Food Chem. 50 (2002) 2454-2458
5. Decker E., and Welch A.B. Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agric. Food Chem. 38 (1990) 674-677
6. Desgranges C., Vergoignan C., Georges M., and Durand A. Biomass estimation in solid state fermentation. Appl. Microbiol. Biotechnol. 35 (1991) 200-205
7. Duthie G.G.. Lipid peroxidation. Eur. J. Clin. Nutr. 47 (1993) 759-764
8. Esaki H., Onozaki H., and Osawa T. Antioxidative activity of fermented soybean products. In: Huang M.T. (Ed). Food Phytochemicals for Cancer Prevention I: Fruits and Vegetables (1994), American Chemical Society, Washington, DC 353-360
9. Esaki H., Kawakishi S., Morimitsu Y., and Osawa T. New potent antioxidative o-dihydroxyisoflavones in fermented Japanese soybean products. Biosci. Biotechnol. Biochem. 63 (1999) 1637-1639
10. Gordon M.H. The mechanism of antioxidant action in vitro. In: Hudson B.J.F. (Ed). Antioxidants (1990), Elsevier Applied Science, London, New York 1-18
11. Halliwell B., Murcia H.A., Chirco S., and Aruoma O.I. Free radicals and antioxidants in food an in vivo: what they do and how they work. CRC Crit. Rev. Food Sci. Nutr. 35 (1995) 7-20
12. Jacob R.A. Nutrition, health and antioxidants. Inform 5 (1994) 1271-1275
13. Kehrer J.P. Free radicals as mediators of tissue injury and disease. Crit. Rev. Toxicol. 23 (1993) 21-48
14. Lin M.Y., and Yen C.L. Antioxidative ability of lactic acid bacteria. J. Agric. Food Chem. 47 (1999) 1460-1466
15. Lopes G..K., Schulman H.M., and Hermes-Lima M. Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions. Biochim. Biophys. Acta 1472 (1999) 142-152
16. McCue P., and Shetty K. Role of carbohydrate-cleaving enzymes in phenolic antioxidant mobilization from whole soybean fermented with Rhizopus oligosporus. Food Biotechnol. 17 1 (2003) 27-37
17. Oyaizu M. Antioxidative activities of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44 (1986) 307-315
18. Quettier-Deleu C., Gressier B., Vasseur J., Dine T., Brunet C., Luyckx M., Cazin M., Cazin J.C., Bailleul F., and Trotin F. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J. Ethnopharmacol. 72 (2000) 35-42
19. Randhir R., Vattem D., and Shetty K. Solid-state bioconversion of fava bean by Rhizopus oligosorus for enrichment of phenolic antioxidants and L-DOPA. Innovative Food. Sci. Emerg. Technol. 5 (2004) 235-244
20. Robbins R. Medical and nutritional aspects of citrus bioflavonoids. In: Nagy S., and Attaway J. (Eds). Citrus Nutrition and Quality (1980), American Chemical Society, Washington, DC 43-59
21. Santiago L.A., Hiramatsu M., and Mori A. Japanese soybean paste miso scavenges free radicals and inhibits lipid peroxidation. J. Nutr. Sci. Vitaminol. 38 (1992) 297-304
22. SAS, 2001. Version 8 eds. SAS User's Guide. Statistics SAS Institute, Cary, NC.
23. Shahidi F., Janitha P.K., and Wanasundara P.D. Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 32 (1992) 67-103
24. Shimada K., Fujikawa K., Yahara K., and Nakamura T. Antioxidative properties of xanthan on the anti-oxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40 (1992) 945-948
25. Snyder B.A., and Nicholson R.J. Synthesis of phytoalexins in sorghum as a site-specfic response to fungal ingress. Science 248 (1990) 1637-1639
26. Vattem D., and Shetty K. Solid-state production of phenolic antioxidants from cranberry pomace by Rhizopus oligosporus. Food Biotechnol. 16 (2002) 189-210
27. Wang H.L., Ellis J.J., and Hesseltine C.W. Antibacterial activity produced by molds commonly used in oriental food fermentation. Mycologia 64 (1972) 218-221
28. Wang Y.C., Yu R.C., and Chou C.C. Viability of lactic acid bacteria and bifidobacteria in fermented soymilk after drying, subsequent rehydration and storage. Int. J. Food Microbiol. 93 (2004) 209-217
29. Yamaguchi T., Takamura H., Matoba T., and Terao J. HPLC method for evalution of the free radical-scavenging activity of foods by using 1,1-dicrylhydrazyl. Biosci. Biotechnol. Biochem. 62 (1998) 1201-1204
30. Yang J.H., Mau J.L., Ko P.T., and Huang L.C. Antioxidant properties of fermented soybean broth. Food Chem. 71 (2000) 249-254