Bioactive compounds and antioxidant activities of sprout soybean fermented with Irpex lacteus mycelia

Abstract

To enhance the biological activities of sprout soybean, beans were treated with steaming (SS), germinating (GS), or roasting (RS) prior to fermentation with mycelia for 20 days. The total phenolic, flavonoid, isoflavone, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of each fermented bean preparation were examined every 5 days for 20 days. The total phenolic content of SS, GS, and RS preparations was 9.61, 10.23, and 10.46 mg/g, respectively, after 15 days of fermentation. These concentrations were approximately 4-5 folds higher compared to initial levels. The total flavonoid content was 8-9 folds higher than initial levels. The isoflavone content was highest in the RS sample (6.84 mg/g). The DPPH radical scavenging activity of beans fermented with mycelia was increased 2-8 folds after 20 days of fermentation. These results indicate that antioxidant activity components were increased by fermentation of mycelia irrespective of soybean treatments.

Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review

“…As indicated in Section 3.1.1, some irradiation strategies, namely, applications of FIR and UV‐A, also allowed relevant increases in aglycon isoflavone content; however, those increases were not as large as the one produced by A. sojae . On the other hand, I. lacteus also allowed an interesting increase in aglycon isoflavones (3.67‐fold) (I. W. Kim et al., 2017).…”

Isoflavone profiles and antioxidant properties in different parts of soybean sprout

“…Effects of germination on antioxidant activities of soybean sprouts have been reported in diverse conditions, including light exposure (Chen & Chang, 2015) and fermentation with Irpex lacteus mycelia (Kim, Lee, Sim, Yang, & Kim, 2017). 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2ʹ-azinobis (3-ethylbenzothiazoline-6-sul-fonic acid (ABTS), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) are typical in vitro antioxidant methods to determine the degree of antioxidant activities of extracts from natural resources (Thaipong, Boonprakob, Crosby, Cisneros-Zevallos, & Byrne, 2006).…”