Even though fermented soybean (FS) contains various antioxidant compounds, this long‐time processing still faces various oxidations caused by enzymes or heat. To elucidate the possibility of the oxidations as well as the level of enhancement of antioxidant properties to limit such oxidation, ergothioneine (ESH) concentrated extract (CE) from Aspergillus oryzae was used to interfere during FS processing. So, the supplementation of ESH CE (0%, 2%, 4%, and 6%) to one of three main stages such as soaking stage (SK), steaming (SM), or fermentation (FM) of the processing before measuring the quality changes of the final fermented product was done. The result showed that when added 4%–6% of ESH CE to the SK, ESH was slightly increased while 2,2‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activities and total phenolic compounds (TPC) increased considerably after fermentation by Bacillus subtilis. Total lipid was also slightly increased, whereas free fatty acid (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARs) decreased sharply compared with the control sample. Although supplemented at SK, L*‐value increased sharply from 0% to 4% and then decreased slightly at 6% of ESH CE, higher than at SM, and subsequent FM, ∆E‐value and a* and b* value changed in the opposite direction when these parameters decreased the sharpest at SK, lower than at SM and then at FM. The results indicate that supplementing with 4%–6% ESH CE at the early SK of FS processing shows a compatible difference with other stages, not only helping to prevent lipid oxidation but also improving the bright color of the final FS.
This study aimed to discover whether using maltogenic amylase (MAse) to modify starch in germinated brown rice flour may enhance slow digestion starch and release more bioactive compounds (BCs) content. To achieve this aim, the starch was modified with four levels of MAse (0 U, 133 U, 266 U and 399 U MAse/g flour) for 1 hr at pH 5 and then spray‐dried to make modified flour. The biochemical impacts of the products were then accessed in normal and type 2 diabetic mice for 4 weeks. The result showed that when the starch was modified by MAse 266 U/g, a significant reduction of rapidly digested starch to 22.35% from 61.56%, an increase in slowly digested starch to 33.09% while resistant starch as 2.92% corresponding to the increase of γ‐amino butyric acid to 528.1 ± 44.1 mg/L and 120.6 ± 10.9 mg/L of ferulic acid. The extract from modified flour showed very strong cytotoxic activity against HepG2 cell (>80% inhibition). The result in vivo showed that the type‐2 diabetic mice fed with this modified product could better improve the stability of the glycemic index. Also, atherosclerotic plaque assessment further supports these findings. The results indicated that BCs released considerably couple with the changes in starch properties caused by MAse enhanced the effectiveness of this product to diabetes as well as positive effect on cytotoxic activity against HepG2 cell.
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