Enhancing the antitumor cell proliferation and Cu2+-chelating effects of black soybeans through fermentation with aspergillus awamori

Journal of Bioscience and Bioengineering

Volumn 115, Issue 4, 2013, Pages 400-404

  Chen, Yu Fei ^a   Chiang, Ming Lun ^b   Chou, Cheng Chun ^a   Lo, Yi Chen ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b KAINAN UNIVERSITY   (Taiwan)

Author keywords

Antiproliferative effect; Aspergillus awamori; Black soybean; Cu2+ chelating ability; Fermented

Indexed keywords

ANTIPROLIFERATIVE EFFECT; ASPERGILLUS AWAMORI; BLACK SOYBEAN; CHELATING ABILITY; FERMENTED;

ASPERGILLUS; CELL PROLIFERATION; CHELATION; ETHANOL; FERMENTATION; METHANOL;

EXTRACTION;

ALCOHOL; ANTINEOPLASTIC AGENT; BLACK SOYBEAN EXTRACT; COPPER; METHANOL; PLANT EXTRACT; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; WATER; CHELATING AGENT;

ANTINEOPLASTIC ACTIVITY; ANTIPROLIFERATIVE ACTIVITY; ARTICLE; ASPERGILLUS AWAMORI; BLACK SOYBEAN; CANCER CELL; CELL PROLIFERATION; CHELATION; COLON CANCER; CONTROLLED STUDY; DRUG ISOLATION; FERMENTATION; HUMAN; HUMAN CELL; NONHUMAN; SOYBEAN; ASPERGILLUS; CACO 2 CELL LINE; DRUG EFFECTS; HT 29 CELL LINE; METABOLISM; MICROBIOLOGY; PHYSIOLOGY;

ASPERGILLUS AWAMORI; GLYCINE MAX;

ANTINEOPLASTIC AGENTS, PHYTOGENIC; ASPERGILLUS; CACO-2 CELLS; CELL PROLIFERATION; CHELATING AGENTS; COPPER; FERMENTATION; HT29 CELLS; HUMANS; PLANT EXTRACTS; SOYBEANS;

EID: 84875262135     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2012.10.018     Document Type: Article

References (39)

1. Setchell K.D.R., Borriello S.P., Hulme P., Kirl D.N., Axelson M. Nonsteroidal estrogens of dietary origin- possible roles in hormone-dependent disease. Am. J. Clin. Nutr. 1984, 40:569-578.
2. Adlercreutz H. Diet, breast-cancer, and sex-hormone metabolism. Ann. N.Y. Acad. Sci. 1990, 595:281-290.
3. Barnes S., Peterson T.G., Cowards L. Rationale for the use of genistein-containing soy matrices in chemoprevention trials for breast and prostate cancer. J. Cell. Biochem. 1995, 22:S181-S187.
4. Washburn S., Burke G.L., Morgan T., Anthony M. Effect of soy protein supplementation on serum lipoproteins, blood pressure, and menopausal symptoms in perimenopausal women. Menopause 1999, 6:7-13.
5. Hermansen K., Sondergaard M., Hoie L., Carstensen M., Brock B. Beneficial effects of a soy-based dietary supplement on lipid levels and cardiovascular risk markers in type 2 diabetic subjects. Diabetes Care 2001, 24:228-233.
6. Jenkins D.J.A., Kendall C.W.C., Jackson C.J.C., Connelly P.W., Parker T., Faulkner D., Vidgen E., Cunnane S.C., Leiter L.A., Josse R.G. Effects of high- and low-isoflavone soyfoods on blood lipids, oxidized LDL, homocysteine, and blood pressure in hyperlipidemic men and women. Am. J. Clin. Nutr. 2002, 76:365-372.
7. Murakami H. Antioxidative stablility of tempeh and liberation of isoflavones by fermentation. Agric. Biol. Chem. 1984, 48:2971-2975.
8. Choung M.G., Baek I.Y., Kang S.T., Han W.Y., Shin D.C., Moon H.P., Kang K.H. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.). J. Agric. Food Chem. 2001, 49:5848-5851.
9. Li S.T. Ben-Tsao Gong-Mu (Chinese botanical encyclopedia) 1990, Great Taipei Publishing Co., Taipei, Taiwan.
10. Su Y.C. Traditional fermented food in Taiwan. Proceedings of the oriental fermented foods 1980, 15-31. Food Industry Research and Development Institute, Taipei, Taiwan.
11. Rodriguez-Bürger A.P., Mason A., Nielsen S.S. Use of fermented black beans combined with rice to develop a nutritious weaning food. J. Agric. Food Chem. 1998, 46:4806-4813.
12. Takahashi R., Ohmori R., Kiyose C., Momiyama Y., Ohsuzu F., Kondo K. Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation. J. Agric. Food Chem. 2005, 53:4578-4582.
13. 1. J. Food Sci. 2005, 70:73-78.
14. Hung Y.H., Huang H.Y., Chou C.C. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans. Int. J. Food Microbiol. 2007, 118:62-68.
15. Lee I.H., Chou C.C. Distribution profiles of isoflavone isomers in black bean kojis prepared with various filamentous fungi. J. Agric. Food Chem. 2006, 54:1309-1314.
16. Lee I.H., Hung Y.H., Chou C.C. Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean. Int. J. Food Microbiol. 2008, 121:150-156.
17. Chen Y.F., Lee S.L., Chou C.C. Fermentation with Aspergillus awamori enhanced contents of amino nitrogen and total phenolics as well as the low-density lipoprotein oxidation inhibitory activity of black soybeans. J. Agric. Food Chem. 2011, 59:3974-3979.
18. He L., Li X., Luo H.S., Rong H., Cai J. Possible mechanism for the regulation of glucose on proliferation, inhibition and apoptosis of colon cancer cells induced by sodium butyrate. World J. Gastroenterol. 2007, 13:4015-4018.
19. Ewaschuk J.B., Walker J.W., Diaz H., Madsen K.L. Bioproduction of conjugated linoleic acid by probiotic bacteria occurs in vitro and in vivo in mice. J. Nutr. 2006, 136:1483-1487.
20. Shimada K., Fujikawa K., Yahara K., Nakamura T. Antioxidative properties of xanthan on the anti-oxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 1992, 40:945-948.
21. AOAC Official methods of analysis 1984, Association of Official Analytical Chemists, Washington, DC. 14th ed.
22. Sun T., Ho C.T. Antioxidant activities of buckwheat extracts. Food Chem. 2005, 90:743-749.
23. Iqbal S., Bhanger M.I. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chem. 2007, 100:246-254.
24. Gordon M.H. The mechanism of antioxidant action into vitro. Food antioxidants 1990, 1-18. Elsevier Applied Science, London, New York. B.J.F. Hudson (Ed.).
25. Halliwell B., Murcia H.A., Chirco S., 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. 1995, 35:7-20.
26. Esaki H., Onozaki H., Morimitsu Y., Kawakishi S., Osawa T. Potent antioxidative isoflavones isolated from soybean fermented with Aspergillus saitoi. Biosci. Biotechnol. Biochem. 1998, 62:740-746.
27. Xu B.J., Chang S.K.C. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J. Food Sci. 2007, 72:S159-S166.
28. Kim N.Y., Song E.J., Kwon D.Y., Kim H.P., Heo M.Y. Antioxidant and antigenotoxic activities of Korean fermented soybean. Food Chem. Toxicol. 2008, 46:1184-1189.
29. Juan M.Y., Chou C.C. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol. 2010, 27:586-591.
30. Hangen L., Bennink M.R. Consumption of black beans and, navy beans (Phaseolus vulgaris) reduced azoxymethane-induced colon cancer in rats. Nutr. Cancer 2002, 44:60-65.
31. Akiyama T., Ishida J., Nakagawa S., Ogawara H., Watanabe S., Itoh N., Shibuya M., Fukami Y. Genistein, a specific inhibitor of tyrosine-specific protein-kinases. J. Biol. Chem. 1987, 262:5592-5595.
32. Harland B.F., Morris E.R. Phytate: a good or a bad food component?. Nutr. Res. 1995, 15:733-754.
33. Kennedy A.R. Prevention of carcinogenesis by protease inhibitors. Cancer Res. 1994, 54:S1999-S2005.
34. Kamei H., Kojima T., Hasegawa M., Koide T., Umeda T., Yukawa T., Terabe K. Suppression of tumor cell growth by anthocyanins in vitro. Cancer Invest. 1995, 13:590-594.
35. Kinjo J., Hatakeyama M., Udayama M., Tsutanaga Y., Yamashita M., Nohara T., Yoshiki Y., Okubo K. HPLC profile analysis of oleanene-glucuronides in several edible beans. Biosci. Biotechnol. Biochem. 1998, 62:429-433.
36. Messina M.J. Legumes and soybeans: overview of their nutritional profiles and health effects. Am. J. Clin. Nutr. 1999, 70:439S-450S.
37. Kang S.Y., Seeram N.P., Nair M.G., Bourquin L.D. Tart cherry anthocyanins inhibit tumor development in Apc(Min) mice and reduce proliferation of human colon cancer cells. Cancer Lett. 2003, 194:13-19.
38. Ruiz-Larrea M.B., Mohan A., Miller N.J., Bolwell G.P., Rice-Evans C.A. Antioxidant activity of phytoestrogenic isoflavones. Free Radic. Res. 1997, 26:63-70.
39. Lee I.H., Hung Y.H., Chou C.C. Total phenolic and anthocyanin contents as well as antioxidant activity of black bean koji fermented by Aspergillus awamori under different culture conditions. Food Chem. 2007, 104:936-942.