Fermentation Time and Extraction Solvents Influenced in vitro Antioxidant Property of Soluble Extracts of Mao-tofu Fermented with Mucor sp.

Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing

“…It made clear that the ferric reducing antioxidant power (FRAP) was positively and significantly correlated to the content of WSP ( r = 0.827, P < 0.05). Although the isoflavone aglycones were proved to have antioxidant activities (Hang & Zhao, ), the content of aglycones seemed to decrease after 30‐day ripening, which showed no significant impact on the ferric reducing power. The correlation analysis result further confirmed that the ferric reducing power of white sufu extracts may be more related to the bioactive peptides ( P < 0.05) than isoflavone aglycones ( P > 0.05).…”

“…He and his associate subsequently reported that hydrolysis of soya bean proteins took place in sufu (Chou & Hwan, 1994). After that, more studies confirmed their report that degradation of protein in sufu (Han et al, 2003;Hang & Zhao, 2011;Feng et al, 2013Feng et al, , 2014Ma et al, 2014) and hydrolysis of soya bean proteins during sufu manufacturing enhanced the antioxidant activities. Wang et al (2003) showed that the antioxidant activity of tofuyo (a kind of fermented soya bean curd in Japan) and sufu as determined by DPPH radical scavenging method was reliable, and the radical scavenging activity and isoflavone content in sufu from various regions in China were compared.…”

“…He and his associate subsequently reported that hydrolysis of soya bean proteins took place in sufu (Chou & Hwan, ). After that, more studies confirmed their report that degradation of protein in sufu (Han et al ., ; Hang & Zhao, ; Feng et al ., , ; Ma et al ., ) and hydrolysis of soya bean proteins during sufu manufacturing enhanced the antioxidant activities. Wang et al .…”

“…Up to now, there were several reports indicating that biochemical and physiological properties of sufu were changed during manufacturing (Hang & Zhao, ; Feng et al ., , ; Ma et al ., ), but few addressing the effect of industrial manufacturing on the contents and functions of bioactive compounds. Thus, the purpose of this study was to determine the varieties of bioactive peptides and isoflavones as well as antioxidant activities during the actual manufacturing process of white sufu in South China taking into the account of the environmental factors.…”

Angiotensin I converting enzyme inhibition and enzymatic resistance in vitro of casein hydrolysate treated by plastein reaction and fractionated with ethanol/water or methanol/water

“…In other studies, organic solvents are capable of separating immunological fractions with maximum activity from egg yolk (Kwan, Chan, Helbig, & Nakai, 1991), or soluble peptide fractions with better antioxidant activity from a fermented soybean product (Hang & Zhao, 2011). In the present study, the plastein reaction and solvent fractionation were investigated for their possible roles to mediate the ACE inhibition or enzymatic resistance of a casein hydrolysate.…”