| Title | Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201 | ||
| Author | Chung Eun Hwang1, Md. Azizul Haque1, Jin Hwan Lee2, Min Ju Ahn1, Hee Yul Lee1, Byong Won Lee3, Byung Joo Kim3, Ji-Yong Park3, Eun-Yeong Sim3, Dong Hoon Lee4, Jong Min Ko5, Hyun Tae Kim5, and Kye Man Cho1* | ||
| Address | 1Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea, 2Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 34111, Republic of Korea, 3Department of Central Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Suwon 16429, Republic of Korea, 4Department of Anatomy and Convergence Medical Science, School of Medicine, Gyeongsang National University, Jinju 52727, Republic of Korea, 5Department of South Area, Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Miryang 50424, Republic of Korea | ||
| Bibliography | Korean Journal of Microbiology, 52(2),202-211, 2016 | ||
| DOI | http://dx.doi.org/10.7845/kjm.2016.5049 | ||
| Key Words | Lactobacillus plantarum P1201, antioxidant activity, phytoestrogen, soybean cultivars, soybean powder milk | ||
| Abstract | This study evaluated the changes of phytoestrogen contents and antioxidant activities of soybean-powder milk (SPM) prepared from yellow soybean during fermentation with Lactobacillus plantarum P1201. In consequence, the levels of total phenolic and isoflavone-aglycone contents, ABTS and DPPH radical-scavenging activities, and FRAP assay values increased, while isoflavone-glycoside contents decreased during fermentation. The highest levels of daidzein, glycitein, and genistein were present in the Daepung SPM at concentrations of 177.92, 20.64, and 106.14 μg/g, respectively after 60 h of fermentation. Moreover, Daepung SPM showed the highest DPPH radical-scavenging activity of 48.54%, an ABTS radical-scavenging activity of 99.25%, and a FRAP assay value of 0.84 at the end of fermentation. The fermented Daepung SPM possessed highest isoflavone aglycone contents and antioxidant activities, which can be utilized for the development of functional foods. | ||
| Download PDF | 52(2)_09_p.202-211.pdf | ||