Enhanced antioxidative activity of chinese traditionally fermented okara (Meitauza) prepared with various microorganism

International Journal of Food Properties

Volumn 11, Issue 3, 2008, Pages 519-529

  Zhua, Y P ^a   Chenga, Y Q ^a   Wang, L J ^a   Fan, J F ^b   Li, L T ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING FORESTRY UNIVERSITY   (China)

Author keywords

Antioxidative activity; Bacillus subtilis B2; Meitauza; Peptide

Indexed keywords

AMINES; BACTERIOLOGY; CANNING; CONCENTRATION (PROCESS); FOOD PRESERVATION; MAGNESIUM PRINTING PLATES; METHANOL;

ANTI-OXIDATIVE ACTIVITY; ASPERGILLUS ORYZAE (AO); B. SUBTILIS; BACILLUS SUBTILIS (BS2); CONCENTRATION (COMPOSITION); DOSE RESPONSES; ELEGANS; FUNCTIONAL FOODS; LINEAR RELATIONSHIPS; METHANOL EXTRACT; REDUCING POWER; RHIZOPUS OLIGOSPORUS; SCAVENGING ACTIVITIES; SULFONIC ACID (SFA); THRESHOLD POINT;

FOOD ADDITIVES;

ACTINOMUCOR ELEGANS; ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS;

EID: 47949104485     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701472813     Document Type: Article

References (30)

1. Kehrer, J.P. Free radicals as mediators of tissue injury and disease. Critical Reviews in Toxicol 1993, 23, 21-48.
2. Halliwell, B. Free radicals, antioxidants, and human disease: curiosity, cause, or consequence. Lancet 1994, 344, 721-724.
3. Halliwell, B.; Aeschbach, R.; Loliger, J.; Aruoma, O.I. The characterization of antioxidants. Food and Chemical Toxicology 1995, 33, 601-617.
4. Antonio, C.; Marino, B.A. Hydrophilic and lipophilic antioxidant activity in different leaves of three lettuce varieties. International Journal of Food Properties 2005, 8 (3), 521-528.
5. Nagai, T.; Nagashima, T.; Abe, A.; Suzuki, N. Antioxidative activities and angiotensin I-Converting enzyme inhibition of extracts prepared from chum salmon (Oncorhynchus Keta) cartilage and skin. International Journal of Food Properties 2006, 9 (4), 813-822.
6. Sidhu, J.S.; Kabir, Y.; Huffman, F.G. Functional foods from cereal grains. International Journal of Food Properties 2007, 10 (2), 231-244.
7. Santiago, L.A.; Hiramatsu, M.; Mori, A. Japanese soybean paste miso scavenges free radicals and inhibits lipid peroxidation. Journal of Nutritional Science and Vitaminology 1992, 38, 297-304.
8. Berghofer, E.; Grzeskowiad, B.; Mundigler, N.; Sentall, W.B.; Walcak, J. Antioxidative properties of faba bean-, soybean-, soybean-, and oat tempeh. International Journal of Food Sciences and Nutrition 1998, 49, 45-54.
9. Chung, Y.C.; Chang, C.T.; Chao, W.W.; Lin, C.F.; Chou, S.T. Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. Journal of Agricultural and Food Chemistry 2002, 50, 2454-2458.
10. Kronenberg, H.J.; Hang, Y.D. Biochemical changes in okara during meitauza fermentation. Nutrition Report International 1984, 30, 439-443; Food Science and Technology Abstract 85-03-G0002.
11. Kronenberg, H.J.; Hang, Y.D. A puncture testing method for monitoring solid substrate fermentation. Journal of Food Science 1985, 50, 539-540.
12. Matsuo, M. Preparation and components of okara-ontjom, a traditional Indonesian fermented food. Nippon Shokuhin Kagaku Kogaku Kaishi 1997, 44, 632-639; Chemisty Abstract 127, 277461.
13. Wang, Y.C.; Yu, R.C.; Chou, C.C. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiology 2006, 23, 128-135.
14. Fan, J.F.; Saito, M.; Zhang, Y.Y.; Tan, S.S.; Wang, L.J.; Tatsumi, E.; Li, L.T. Gel-forming ability and radical-scavenging activity of soy protein hydrolysate treated with transglutaminase. Jouranl of Food Science 2005, 70, 87-92.
15. Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorisation assay. Free Radical Biology and Medicine 1999, 26, 1231-1237.
16. Suda, I. The methods of food functions analysis in antioxidative activity; Shinohara, K., Suzuki, T., Kaminogaw, S., Eds.; Korin: Japan, 2000; 218-220.
17. Oyaizu, M. Antioxidative activities of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 1986, 44, 307-315.
18. Church, F.C.; Swaisgood, H.E.; Porter, D.H.; Catignani, G.L. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Jouranl of Dairy Science 1983, 66, 1219-1227.
19. Wang, L.J.; Saito, M.; Tatsumi, E.; Li, L.T. Anti-oxidative and angiotensin I-Converting enzyme inhibitory activity of sufu (fermented tofu) extracts. Japanese Agricultural Research Quarterly 2003, 37, 129-132.
20. Wang, L.J.; Dong, L.; Zou, L.; Chen, X.D.; Cheng, Y.Q.; Yamaki, K.; Li, L.T. Antioxidative activity of douchi (a Chinese traditional salt-fermented soybean food) extracts during its processing. International Journal of Food Properties 2007, 10 (2), 385-396.
21. Lin, C.H.; Wei, Y.T.; Chou, C.C. Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi. Food Microbiology 2006, 23, 628-633.
22. Yang, J.H.; Mau, J.L.; Ko, P.T.; Huang, L.C. Antioxidant properties of fermented soybean broth. Food Chemistry 2000, 71, 249-254.
23. Yokomizo, A.; Takenaka, Y.; Takenaka, T. Antioxidative activity of peptides prepared from okara protein. Food Science and Technology Research 2002, 8, 357-359.
24. Marcuse, R. Antioxidative effect of amino acids. Nature 1960, 186, 886-887.
25. Wade, A.M.; Tucker, H.N. Antioxidant characteristics of L-histidine. Journal of Nutritional Biochemisty 1998, 9, 308-315.
26. Rajapakse, N.; Mendis, E.; Jung, W.K.; Je, J.Y.; Kim, S.K. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International 2006, 38, 175-182.
27. Zhu, Y.P.; Fan, J.F.; Cheng, Y.Q.; Li, L.T. Improvement of the antioxidant activity of Chinese traditional fermented okara (meitauza) using bacillus subtilis B2. Food Control 2008, 19, 654-661.
28. Yin, L.J.; Tong Y.L.; Jiang, S.T. Improvement of the functionality of minced mackerel by hydrolysis and subsequent lactic acid bacterial fermentation. Journal of Food Science 2005, 70 (3), 172-178.
29. Strazzullo, G.; De Giulio, A.; Tommonaro, G.; La Pastina, C.; Poli, A.; Nicolaus, B.; De Prisco, R.; Saturnino, C. Antioxidative activity and lycopene and β-carotene contents in different cultivars of tomato (Lycopersicon Esculentum). International Journal of Food Properties 2007, 10 (2), 321-329.
30. Wade, A.M.; Tucker, H.N. Antioxidant characteristics of L-histidine. Journal of Nutritional Biochemistry 1998, 9, 308-315.