Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process

Fan, Jie; Zhang, Yanyan; Chang, Xiaojie; Saito, Masayoshi; Li, Zaigui

doi:10.1271/bbb.90361

Cited by 45 publications

(25 citation statements)

References 26 publications

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“…Intact MP seeds contain abundant antioxidants other than L-DOPA, including polyphenol, glutathione, and gallic acid (iii), although no reports on the antioxidants produced during fermentation of the seeds are available. Fermentation processing of soybeans by B. subtilis increases the content of peptides (Fan et al, 2009) or total phenolic compounds (Fernandez-Orozco et al, 2007;Hu et al, 2010). In our previous study, similar fermentation processing of soybeans to that used in the present study resulted in in vivo antioxidant activity higher than that from simple steaming (Ibe et al, 2010).…”

Section: Discussionsupporting

confidence: 64%

Evaluation of the In Vivo Antioxidant Activity of Mucuna pruriens DC. var. utilis by Using Caenorhabditis elegans

Ibe¹,

Fujii

Otobe

2012

FSTR

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Mucuna pruriens (MP) is a legume with seeds that contain substantial amounts of 3, 4-dihydroxy-lphenylalanine (l-DOPA; 3% to 7% dry weight). We examined the in vivo antioxidant activity of distilledwater extracts of steamed or fermented MP seeds in Caenorhabditis elegans to evaluate the potential use of MP as a functional food. Paraquat and thermal stress generate reactive oxygen species in C. elegans. Worms treated with MP extracts were exposed to acute stress with paraquat or lethal heat shock. The survival rate 3 days after the treatment was used to indicate the antioxidant activity of the MP extracts. Distilled-water extracts of steamed or fermented MP had significantly higher (P < 0.01) antioxidant activity than in the control (nematode standard media) in vivo. l-DOPA showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical scavenging activity but did not contribute to the antioxidant activity of MP in vivo.

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Section: Discussionsupporting

confidence: 64%

Evaluation of the In Vivo Antioxidant Activity of Mucuna pruriens DC. var. utilis by Using Caenorhabditis elegans

Ibe¹,

Fujii

Otobe

2012

FSTR

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“…However, the red ginseng marc is generally discarded as waste, even though it contains bioactive components (4). For many decades, researchers have been interested in the use of fermented materials and the understanding of their biological capacities (25)(26)(27).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc

Lee

Park

et al. 2015

Food Sci Biotechnol

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Red ginseng marc (RGM) is generally discarded as waste, even though it contains bioactive components. Hence, this study aimed to evaluate the bioactive components and properties of RGM extracts prepared via the fermentation of Bacillus subtilis (BSRGM) and Saccharomyces cerevisiae (SCRGM). Polyphenols were not detected in non-fermented RGM (NRGM) extracts, whereas the polyphenol levels in RGM extracts significantly increased with fermentation. The BSRGM and SCRGM extracts showed significantly higher free radicals scavenging activity than those of NRGM extracts. Treatment with the fermented RGM extracts also increased IgA levels compared to that of NRGM extracts, whereas it decreased IgE production by the mesenteric lymph node, spleen, and Peyer's patch lymphocytes. These results suggest that fermented RGM extracts may ameliorate inflammation. In addition, the phenolic compounds in fermented RGM extracts may have biological activity, making fermented RGM extracts a potential natural resource that could be used in the functional foods industry.

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“…Isoflavone glucosides have poor absorbability in the human intestine compared to their corresponding aglycons (Izumi et al, 2000). In fermented soy foods, significant conversion of glucosides to aglycons occurs, hence their absorbability is improved (Baek et al, 2010;Fan, Zhang, Chang, Saito, & Li, 2009;Kang et al, 2011;Kim et al, 2011;Lee et al, 2012;Park et al, 2010;Wu, Wang, Sciarappa, & Simon, 2004). This has resulted in the development of several soybean fermented products like miso, natto, pickled tofu, soy sauce, and doenjang (Jeon, Seo, Shin, & Lee, 2012;Shin & Lee, 2013).…”

Section: Introductionmentioning

confidence: 99%

Metabolite changes in nine different soybean varieties grown under field and greenhouse conditions

John

Natarajan²,

Luthria

2016

Food Chemistry

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Global food security remains a worldwide concern due to changing climate, increasing population, and reduced agriculture acreages. Greenhouse cultivation increases productivity by extending growing seasons, reducing pest infestations and providing protection against short term drastic weather fluctuations like frost, heat, rain, and wind. In the present study, we examined and compared the metabolic responses of nine soybean varieties grown under field and greenhouse conditions. Extracts were assayed by GC-FID, GC-MS, and LC-MS for the identification of 10 primary (amino acids, organic acids, and sugars) and 10 secondary (isoflavones, fatty acid methyl esters) metabolites. Sugar molecules (glucose, sucrose, and pinitol) and isoflavone aglycons were increased but the isoflavones glucoside content decreased in the greenhouse cultivated soybeans. The amino acids and organic acids varied between the varieties. The results show that clustering (PCA and PLS-DA) patterns of soybean metabolites were significantly influenced by the genetic variation and growing conditions.

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Changes in the Radical Scavenging Activity of Bacterial-Type Douchi, a Traditional Fermented Soybean Product, during the Primary Fermentation Process

Cited by 45 publications

References 26 publications

Evaluation of the In Vivo Antioxidant Activity of Mucuna pruriens DC. var. utilis by Using Caenorhabditis elegans

Evaluation of the In Vivo Antioxidant Activity of Mucuna pruriens DC. var. utilis by Using Caenorhabditis elegans

Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc

Metabolite changes in nine different soybean varieties grown under field and greenhouse conditions

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