Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae

Dae Hwan Nam, Hyo Jung Kim, Ji Sun Lim, Kyoung Heon Kim, Cheon Seok Park, Jeong Hwan Kim, Jinkyu Lim, Dae Young Kwon, In Ho Kim, Jong Sang Kim

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

In order to determine the fungal strain and fermentation period which produce the highest antioxidant activity of fermented soy product, soybean was fermented with Aspergillus oryzae NL 5 isolated from Korean traditional meju produced in Sunchang Yeastopia Land in Korea, and was subjected to analyzing isoflavone profiles and assaying antioxidant activity. Antioxidant potential of the samples was evaluated by ferric reducing antioxidant power assay, 2,2'-azinobis (2-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity and total phenolic contents. In addition, antioxidant assay using fluorescent probes, 2',7'-dichlorofluorescin diacetate and dihydroethidium, in HepG2 cells was conducted for the samples. The results showed that both high isoflavone variety Aga 3 and medium isoflavone variety Daewon of soybean fermented with Asp oryzae NL5 for 4 to 5 d showed the highest increase in free isoflavone contents, together with the highest antioxidant activity. In conclusion, the antioxidant activity of fermented soy was proportional to the concentration of free isoflavones, and was significantly influenced by total isoflavone content of soybean variety and fermentation period. Practical Application: Isoflavone profile and antioxidant capacity of soybean were widely variable during fermentation with Asp oryzae, and thereby it is recommended that meju (or koji) preparation condition, in particular, fermentation time is carefully optimized to maximize the antioxidant capacity of soy products fermented by Asp oryzae.

Original languageEnglish
JournalJournal of Food Science
Volume76
Issue number8
DOIs
Publication statusPublished - 2011 Oct 1

Fingerprint

Aspergillus oryzae
Isoflavones
isoflavones
Soybeans
Fermentation
Antioxidants
fermentation
soybeans
antioxidants
Oryza
antioxidant activity
soybean products
Viperidae
koji
sulfonic acid
assays
probes (equipment)
Sulfonic Acids
Korean Peninsula
Hep G2 Cells

Keywords

  • Antioxidative activity
  • Aspergillus oryzae
  • Fermentation
  • Isoflavones
  • Soybean

ASJC Scopus subject areas

  • Food Science

Cite this

Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae. / Hwan Nam, Dae; Jung Kim, Hyo; Sun Lim, Ji; Kim, Kyoung Heon; Park, Cheon Seok; Hwan Kim, Jeong; Lim, Jinkyu; Young Kwon, Dae; Kim, In Ho; Kim, Jong Sang.

In: Journal of Food Science, Vol. 76, No. 8, 01.10.2011.

Research output: Contribution to journalArticle

Hwan Nam, Dae ; Jung Kim, Hyo ; Sun Lim, Ji ; Kim, Kyoung Heon ; Park, Cheon Seok ; Hwan Kim, Jeong ; Lim, Jinkyu ; Young Kwon, Dae ; Kim, In Ho ; Kim, Jong Sang. / Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae. In: Journal of Food Science. 2011 ; Vol. 76, No. 8.
@article{ad2d371ee0cb47619d3e87308dd96d6f,
title = "Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae",
abstract = "In order to determine the fungal strain and fermentation period which produce the highest antioxidant activity of fermented soy product, soybean was fermented with Aspergillus oryzae NL 5 isolated from Korean traditional meju produced in Sunchang Yeastopia Land in Korea, and was subjected to analyzing isoflavone profiles and assaying antioxidant activity. Antioxidant potential of the samples was evaluated by ferric reducing antioxidant power assay, 2,2'-azinobis (2-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity and total phenolic contents. In addition, antioxidant assay using fluorescent probes, 2',7'-dichlorofluorescin diacetate and dihydroethidium, in HepG2 cells was conducted for the samples. The results showed that both high isoflavone variety Aga 3 and medium isoflavone variety Daewon of soybean fermented with Asp oryzae NL5 for 4 to 5 d showed the highest increase in free isoflavone contents, together with the highest antioxidant activity. In conclusion, the antioxidant activity of fermented soy was proportional to the concentration of free isoflavones, and was significantly influenced by total isoflavone content of soybean variety and fermentation period. Practical Application: Isoflavone profile and antioxidant capacity of soybean were widely variable during fermentation with Asp oryzae, and thereby it is recommended that meju (or koji) preparation condition, in particular, fermentation time is carefully optimized to maximize the antioxidant capacity of soy products fermented by Asp oryzae.",
keywords = "Antioxidative activity, Aspergillus oryzae, Fermentation, Isoflavones, Soybean",
author = "{Hwan Nam}, Dae and {Jung Kim}, Hyo and {Sun Lim}, Ji and Kim, {Kyoung Heon} and Park, {Cheon Seok} and {Hwan Kim}, Jeong and Jinkyu Lim and {Young Kwon}, Dae and Kim, {In Ho} and Kim, {Jong Sang}",
year = "2011",
month = "10",
day = "1",
doi = "10.1111/j.1750-3841.2011.02350.x",
language = "English",
volume = "76",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "8",

}

TY - JOUR

T1 - Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae

AU - Hwan Nam, Dae

AU - Jung Kim, Hyo

AU - Sun Lim, Ji

AU - Kim, Kyoung Heon

AU - Park, Cheon Seok

AU - Hwan Kim, Jeong

AU - Lim, Jinkyu

AU - Young Kwon, Dae

AU - Kim, In Ho

AU - Kim, Jong Sang

PY - 2011/10/1

Y1 - 2011/10/1

N2 - In order to determine the fungal strain and fermentation period which produce the highest antioxidant activity of fermented soy product, soybean was fermented with Aspergillus oryzae NL 5 isolated from Korean traditional meju produced in Sunchang Yeastopia Land in Korea, and was subjected to analyzing isoflavone profiles and assaying antioxidant activity. Antioxidant potential of the samples was evaluated by ferric reducing antioxidant power assay, 2,2'-azinobis (2-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity and total phenolic contents. In addition, antioxidant assay using fluorescent probes, 2',7'-dichlorofluorescin diacetate and dihydroethidium, in HepG2 cells was conducted for the samples. The results showed that both high isoflavone variety Aga 3 and medium isoflavone variety Daewon of soybean fermented with Asp oryzae NL5 for 4 to 5 d showed the highest increase in free isoflavone contents, together with the highest antioxidant activity. In conclusion, the antioxidant activity of fermented soy was proportional to the concentration of free isoflavones, and was significantly influenced by total isoflavone content of soybean variety and fermentation period. Practical Application: Isoflavone profile and antioxidant capacity of soybean were widely variable during fermentation with Asp oryzae, and thereby it is recommended that meju (or koji) preparation condition, in particular, fermentation time is carefully optimized to maximize the antioxidant capacity of soy products fermented by Asp oryzae.

AB - In order to determine the fungal strain and fermentation period which produce the highest antioxidant activity of fermented soy product, soybean was fermented with Aspergillus oryzae NL 5 isolated from Korean traditional meju produced in Sunchang Yeastopia Land in Korea, and was subjected to analyzing isoflavone profiles and assaying antioxidant activity. Antioxidant potential of the samples was evaluated by ferric reducing antioxidant power assay, 2,2'-azinobis (2-ethylbenzthiazoline-6-sulfonic acid) radical scavenging activity and total phenolic contents. In addition, antioxidant assay using fluorescent probes, 2',7'-dichlorofluorescin diacetate and dihydroethidium, in HepG2 cells was conducted for the samples. The results showed that both high isoflavone variety Aga 3 and medium isoflavone variety Daewon of soybean fermented with Asp oryzae NL5 for 4 to 5 d showed the highest increase in free isoflavone contents, together with the highest antioxidant activity. In conclusion, the antioxidant activity of fermented soy was proportional to the concentration of free isoflavones, and was significantly influenced by total isoflavone content of soybean variety and fermentation period. Practical Application: Isoflavone profile and antioxidant capacity of soybean were widely variable during fermentation with Asp oryzae, and thereby it is recommended that meju (or koji) preparation condition, in particular, fermentation time is carefully optimized to maximize the antioxidant capacity of soy products fermented by Asp oryzae.

KW - Antioxidative activity

KW - Aspergillus oryzae

KW - Fermentation

KW - Isoflavones

KW - Soybean

UR - http://www.scopus.com/inward/record.url?scp=80054716521&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=80054716521&partnerID=8YFLogxK

U2 - 10.1111/j.1750-3841.2011.02350.x

DO - 10.1111/j.1750-3841.2011.02350.x

M3 - Article

C2 - 22417591

AN - SCOPUS:80054716521

VL - 76

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 8

ER -