Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)

Chen, Jing; Cheng, Yunhui; Yamaki, Kohji; Li-te, LI

doi:10.1016/j.foodchem.2006.10.003

Cited by 88 publications

(66 citation statements)

References 18 publications

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“…This result suggests that the conversion of isoflavone aglycones is not the sole contributor to increase α-glucosidase inhibitory activity in MFSE. Chen et al (6) reported that douchi, Chinese fermented soybeans had significant α-glucosidase inhibitory activity after post fermentation process and activity varied depending on the fungal strains. Kwak et al (34) reported that derivatives of Monascus pigment with penicillamine showed significant α-glucosidase inhibitory activity.…”

Section: Resultsmentioning

confidence: 99%

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Improved functionality of soft soybean curd containing Monascus fermented soybean ethanol extract

Hong

Lee

Kim

et al. 2012

Food Sci Biotechnol

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Monascus fermented soybeans (MFS) were produced by solid state fermentation and ethanol extractions were carried out to recover monacolin K (MK) and isoflavones from the MFS. About 99 and 87% of monacolin K (891 mg/kg) and isoflavones (895 mg/kg) were recovered by 80%(v/v) ethanol extraction. The 80% ethanol extract also showed significantly higher antioxidant activities (DPPH, ABTS radical scavenging activity, and ferric reducing antioxidant power) than the other ethanol extracts prepared by either 40 or 60% ethanol. The 80% Monascus fermented soybeans extract (MFSE) also contained significant α-glucosidase inhibitory activity (2.7 acarbose g equivalents/g MFS). Based on the results, MFSE can be used to enrich bioactive MK and isoflavone aglycones in soft soybean curd products.

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Section: Resultsmentioning

confidence: 99%

“…Fermentation not only improves organoleptic quality but also storage stability (3). In addition, fermentation is able to enhance the physiological activities of soybean products by converting and/or producing many bioactive components (4)(5)(6).…”

Section: Introductionmentioning

confidence: 99%

Improved functionality of soft soybean curd containing Monascus fermented soybean ethanol extract

Hong

Lee

Kim

et al. 2012

Food Sci Biotechnol

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“…Okamoto et al 11 reported that the inhibitor with a low IC 50 value in natto was a protein with high molecular weight. Moreover, starter cultures played important roles in generating bioactive substances during fermentation 1 . The potential possibility might be because the microorganisms, which were used in soypaste manufactured in Guangdong Province, were more helpful in releasing ACE inhibitors than those in other regions.…”

Section: Sds-page Patterns Of Soypastementioning

confidence: 99%

Angiotensin I-Converting Enzyme Inhibitory Activities of Extracts from Commercial Chinese Style Fermented Soypaste

Yin

Cheng

et al. 2010

JARQ

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Angiotensin I-converting enzyme (ACE) inhibitory activities of thirty commercial Chinese style soypaste were determined. All the aqueous sample extracts exhibited ACE inhibitory activities. Nine samples produced in Guangdong Province showed significantly higher ACE inhibitory activities than other samples (p < 0.0001) and the strongest activity was detected with an extraordinarily low IC 50 value of 0.012 mg/mL. Furthermore, these nine samples contained significantly lower peptide contents in line with the slighter proteolysis degrees and showed significantly lighter colors as evidenced by the higher L* (lightness) values than other samples (p < 0.0001). It was indicated that special processing techniques depending on production regions might, to a large extent, affect the ACE inhibitory activities of Chinese soypaste. The findings in this work would be useful in exploring ACE inhibitors derived from Chinese style soypaste and designing functional products with potential antihypertensive effects.

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“…Recently, many physiological properties have been found in Chinese douchi, which include anti-oxidative activity 26,30 , thrombolytic effects 20 , anti-diabetic properties 2 , and anti-hypertensive effects 35 . In many respects, isoflavones are one of the most important compounds attributed to those healthful effects.…”

Section: Introductionmentioning

confidence: 99%

Isoflavone Content and Anti-acetylcholinesterase Activity in Commercial Douchi (a Traditional Chinese Salt-fermented Soybean Food)

Liu

Wang

Cheng

et al. 2009

JARQ

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† These authors contributed equally to this work. AbstractThe concentration and distribution of isoflavones in 19 representative commercial douchi products and their acetylcholinesterase (AChE) inhibitory activity were investigated in this study. Isoflavone aglycones are the predominant isoflavone forms in Chinese commercial douchi samples. The total content of isoflavones in douchi extracts were observed from 24 to 1,471 μg/g (dry matter). Results indicated that Aspergillus-type douchi had more isoflavone aglycones content than that of Mucor-type and Bacillus-type douchi. Nineteen samples also showed various extents of AChE inhibitory activity. The IC 50 value of AChE inhibitory activities of douchi extracts ranged from 0.040 to 2.319 mg/mL. Aspergillus-type douchi extracts exhibited significantly higher AChE inhibitory activity than that of Mucor-type and Bacillus-type douchi. Some brands of douchi which have low contents of isoflavone aglycones showed much lower inhibitory activity. However, high inhibitory activities did not mean high isoflavone content, maybe some other substances contributed to the inhibition which should be further studied.

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Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)

Cited by 88 publications

References 18 publications

Improved functionality of soft soybean curd containing Monascus fermented soybean ethanol extract

Improved functionality of soft soybean curd containing Monascus fermented soybean ethanol extract

Angiotensin I-Converting Enzyme Inhibitory Activities of Extracts from Commercial Chinese Style Fermented Soypaste

Isoflavone Content and Anti-acetylcholinesterase Activity in Commercial Douchi (a Traditional Chinese Salt-fermented Soybean Food)

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