Lactobacillus plantarum P1201에 의한 콩 품종별 콩-분말 두유 발효 과정에서의 식물성 에스트로젠 함량과 항산화 활성의 변화 Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201원문보기
본 연구는 노란콩 8품종(새단백, 대원, 대풍, 늘찬, 태광, 선유, 황금, 및 대망)에 대해 Lactobacillus plantarum P1201 균주를 이용하여 콩-분말 두유 발효 중 식물성 에스트로겐 및 항산화 활성 변화를 측정하였다. 그 결과, 발효가 진행되는 동안 isoflavone-glycoside는 감소하였고, total phenolic 및 isoflavoneaglycone 함량과 DPPH와 ABTS 라디칼 소거활성 및 FRAP 환원력은 증가하였다. 특히 대풍콩-분말 두유는 발효 60시간 후 daidzein, glycitein, 및 genistein 함량이 각각 177.92, 20.64, 및 $106.14{\mu}g/g$으로 다른 콩 품종들보다 가장 높은 것으로 나타났으며 또한 대풍콩-분말 두유는 발효 후 DPPH 라디칼 소거활성은 48.54%, ABTS 라디칼 소거활성은 99.25% 및 FRAP 환원력은 0.84로 가장 높게 나타났다. 따라서 대풍콩-분말 두유는 aglycone 함량이 높고 우수한 항산화 활성을 나타내므로 기능성 식품 개발에 이용될 수 있을 것으로 기대된다.
본 연구는 노란콩 8품종(새단백, 대원, 대풍, 늘찬, 태광, 선유, 황금, 및 대망)에 대해 Lactobacillus plantarum P1201 균주를 이용하여 콩-분말 두유 발효 중 식물성 에스트로겐 및 항산화 활성 변화를 측정하였다. 그 결과, 발효가 진행되는 동안 isoflavone-glycoside는 감소하였고, total phenolic 및 isoflavoneaglycone 함량과 DPPH와 ABTS 라디칼 소거활성 및 FRAP 환원력은 증가하였다. 특히 대풍콩-분말 두유는 발효 60시간 후 daidzein, glycitein, 및 genistein 함량이 각각 177.92, 20.64, 및 $106.14{\mu}g/g$으로 다른 콩 품종들보다 가장 높은 것으로 나타났으며 또한 대풍콩-분말 두유는 발효 후 DPPH 라디칼 소거활성은 48.54%, ABTS 라디칼 소거활성은 99.25% 및 FRAP 환원력은 0.84로 가장 높게 나타났다. 따라서 대풍콩-분말 두유는 aglycone 함량이 높고 우수한 항산화 활성을 나타내므로 기능성 식품 개발에 이용될 수 있을 것으로 기대된다.
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...
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 $106.14{\mu}g/g$, 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.
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 $106.14{\mu}g/g$, 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.
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제안 방법
The antioxidant activity of the fermented SPM extracts was analyzed according to the DPPH and ABTS radical-scavenging activity and the FRAP assay (Fig. 3). The DPPH radicalscavenging activity in the SPM of all cultivars tested in this study increased linearly throughout the period of fermentation: Saedanbaek, from 28.
Then, the SPMs were inoculated with 5% (v/v) of the strain P1201 and fermented at 35 ± 1°C for 60 h and sampling were carried out at 0, 12, 24, 36, 48, and 60 h.
대상 데이터
Among the several varieties, the cultivation of yellow soybeans is much more prevalent in Korea; these are used to prepare the soybeanbased foods. In this study, the SPM of yellow soybean cultivars, namely, Saedanbaek, Daewon, Daepung, Neulchan, Taekwang, Sunyu, Whanggeum, and Daemang, were prepared and fermented with the potential probiotic Lactobacillus plantarum P1201. In addition, the content of the twelve isoflavones and other characteristics (pH, acidity, β-glucosidase activity, total phenolic content, and antioxidant activity) of the SPM during fermentation with L.
성능/효과
plantarum P1201 might be involved in enhancing the bioconversion of isoflavone glycosides into aglycone content in SPMs during fermentation. In this study, the bioconversion of daidzin and genistin in SPMs were ranged between 41.5% to 70.3% and 13.85% to 48.45%, at 60 h of fermentation. Previously, the bioconversion rates of daidzin and genistin in soymilk from Neulchan soybean cultivar with L.
3). The DPPH radicalscavenging activity in the SPM of all cultivars tested in this study increased linearly throughout the period of fermentation: Saedanbaek, from 28.03% to 35.21%; Daewon, from 30.76% to 41.14%; Daepung, from 41.41% to 48.54%; Neulchan, from 34.75% to 45.13%; Taekwang, from 26.76% to 38.16%; Sunyu, from 27.56% to 37.95%; Whanggeum, from 26.36% to 36.55%; Daemang from 23.71% to 41.09%, respectively, as shown in Fig. 3A. In particular, the DPPH radical-scavenging activities in the SPM of Saedanbaek, Daewon, Daepung, Neulchan, Taekwang, Sunyu, Whanggeum, and Daemang increased from 28.
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