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Antioxidative Activities of Isoflavones Metabolites Generated by Fermentation with Bacillus species Isolated from Cheonggukjang, a Traditional Korean Fermented Soyfood
Author(s) -
Kim JonSang,
Nam Dae Hwan,
LIM Ji Sun,
Park Jia,
Hong Ye Seul,
Seo Ji Yeon,
Han Min Young,
Kim Hyo Jung
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.541.2
Subject(s) - daidzein , glycitein , isoflavones , fermentation , food science , genistein , chemistry , antioxidant , dpph , biochemistry , biology , endocrinology
Soybean is major source of isoflavones such as genistein and daidzein. Cheonggukjang, one of the most popular Korean fermented soyfoods, has been produced by fermenting steamed soybean with Bacillus strains that is usually present in rice straw. In our previous study it has been found that an extensive metabolism of isoflavones was occurring during the preparation of cheonggukjang. This study was aimed to evaluate the antioxidative potential of isoflavone metabolites produced by fermenting purified genistein, daidzein, and glycitein with various Bacillus species isolated from traditional cheonggukjang. Isoflavone metabolites produced during fermentation showed a significant change in the antioxidant capacity from the parent compounds as revealed by radical scavenging assay (DPPH), ferric reducing antioxidant power (FRAP) assay, and analysis of intracellular ROS level using dichlorofluorescin diacetate(DCFDA). The strongest antioxidant activity was observed when isoflavones were fermented with B. amiloliquefacienes 51 strain and B. lichenniformis 17.