Correlation between antioxidative activities and metabolite changes during cheonggukjang fermentation

Bioscience, Biotechnology and Biochemistry

Volumn 75, Issue 4, 2011, Pages 732-739

  Kim, Jiyoung ^a   Choi, Jung Nam ^a   Kang, Daejung ^a   Son, Gun Hee ^a   Kim, Young Suk ^b   Choi, Hyung Kyoon ^c   Kwon, Dae Young ^d   Lee, Choong Hwan ^a  

^a Konkuk University   (South Korea)

^b Ewha Womans University   (South Korea)

^c Chung Ang University   (South Korea)

^d Korea Food Research Institute   (South Korea)

Author keywords

Antioxidant effects; Cheonggukjang; Fermentation; Liquid chromatography mass spectrometry (LC MS); Metabolite profiling

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; AGLYCONS; ANTI OXIDATIVE ACTIVITY; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT EFFECT; CHEONGGUKJANG; ISOFLAVONOIDS; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY (LC-MS); METABOLITE CHANGES; METABOLITE PROFILING; MULTI VARIATE ANALYSIS; NEGATIVE CORRELATION; PARTIAL LEAST SQUARE ANALYSIS; POSITIVE CORRELATIONS; SOYASAPONINS; SOYBEAN PRODUCTS; TIME-DEPENDENT; TOTAL PHENOLS;

BIOMOLECULES; FINANCIAL DATA PROCESSING; LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; METABOLISM; METABOLITES; MULTIVARIANT ANALYSIS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS;

FERMENTATION;

BETA GLUCOSIDASE; PHENOL DERIVATIVE; SCAVENGER;

ARTICLE; FERMENTATION; LIQUID CHROMATOGRAPHY; METABOLISM; METABOLOME; SOYBEAN; TANDEM MASS SPECTROMETRY; TIME;

BETA-GLUCOSIDASE; CHROMATOGRAPHY, LIQUID; FERMENTATION; FREE RADICAL SCAVENGERS; METABOLOME; PHENOLS; SOY FOODS; TANDEM MASS SPECTROMETRY; TIME FACTORS;

GLYCINE MAX;

EID: 79955822672     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.100858     Document Type: Article

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