Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation

Kim, Hyeong-Eun; Kim, Yong-Suk

doi:10.1007/s10068-014-0209-y

Cited by 14 publications

(5 citation statements)

References 13 publications

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“…These changes lead to numerous health benefits when comparing sprouts to unsprouted soy seeds, including a reduction of unfavorable trypsin inhibitors and phytic acid, and an increase in the production of enzymes that aid in digestion (Ghani et al., 2016). Several authors have reported that bread, meju, soybean paste, soybean sauce, soybean milk, and tofu produced from sprouted soybeans contain more nutritional value, and less fat compared with those produced from unsprouted beans (S. J. Choi et al., 2014; H. E. Kim & Kim, 2014; D. J. Shin et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

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

Wang

Zhang

Zhu

et al. 2022

Journal of Food Science

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Sprouting is a common strategy to enhance the nutritional value of seeds. Here, all the reports regarding the occurrence of isoflavones in soybean sprouts have been covered for the first time. Isoflavones were detected with concentrations ranging from 1 × 10–2 to 1 × 101 g/kg in soybean sprouts. Isoflavone concentration depends on the cultivar, germination time, part of the sprout, light, and temperature. Aglycon isoflavones increased during germination, especially in the hypocotyl, while 6″‐O‐malonyl‐7‐O‐β‐glucoside isoflavones decreased in the hypocotyl and increased in the cotyledon and root. Cooking reduced total isoflavone content. Regarding the strategies to enhance isoflavone contents, fermentation with Aspergillus sojae and external irradiation with UV‐A or far‐infrared were the methods that caused the greatest increases in aglycon, 7‐O‐β‐glucoside, and total isoflavones. However, the largest increases in 6″‐O‐malonyl‐7‐O‐β‐glucoside and 6″‐O‐acetyl‐7‐O‐β‐glucosides isoflavones were detected after treatment with chitohexaose and calcium chloride, respectively. Practical Application Soybean sprouts are widely consumed and provide essential proteins, antioxidants, and minerals. They are rich in isoflavones, which exhibit numerous health benefits, and have been studied as alternative therapies for a range of hormone‐dependent conditions, such as cancer, menopausal symptoms, cardiovascular disease, and osteoporosis. Despite numerous reports being published to date regarding the occurrence of isoflavones in soybean sprouts, the publications in this field are highly dispersed, and a review has not yet been published. This review aims to (1) highlight the particular isoflavones that have been detected in soybean sprouts and their concentrations, (2) compared the effects of temperature, light, cooking and soybean cultivar affect the isoflavone levels on the different parts of the sprout, and (3) discuss the efficacy of the methods to enhance isoflavone contents. This review will provide a better understanding of the current state of this field of research by comparing the general trends and the different treatments for soybean sprouts.

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Section: Introductionmentioning

confidence: 99%

“…Several authors have reported that bread, meju, soybean paste, soybean sauce, soybean milk, and tofu produced from sprouted soybeans contain more nutritional value, and less fat compared with those produced from unsprouted beans (S. J. H. E. Kim & Kim, 2014; D. J. Shin et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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

Wang

Zhang

Zhu

et al. 2022

Journal of Food Science

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“…Saponins reduce obesity by inhibiting pancreatic lipase and modulating certain genes, for example, PPARγ and adenosine monophosphate‐activated protein kinase (AMPK), which are involved in lipid metabolism (H.‐E. Kim & Kim, 2014; M. Y. Kim et al., 2019; S. H. Yang et al., 2015). Although previous studies have reported the anti‐obesity and hypolipidemic effects of peptides, DFs, and polysaccharides from YS (Chelliah et al., 2021; Lu et al., 2019; Sainan Wang et al., 2021), the potential of BS along with their underlying mechanisms remains unexplored.…”

Section: Health Benefitsmentioning

confidence: 99%

“…Huang et al., 2014) in Japan; douche (Jung et al., 2016) and sauce (X. Gao et al., 2021) in China; doenjang (H.‐E. Kim & Kim, 2014) and cheonggukjang (Haque et al., 2016) in Korea; tempeh (Damayanti et al., 2021) in Indonesia; and yogurt (Ye et al., 2013).…”

Section: Potential Application Of Bsmentioning

confidence: 99%

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

Li,

Chen,

Hao

et al. 2024

Food Frontiers

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Owing to concerns about animal proteins, resource limitations, and population growth, there is growing interest in exploring soybeans as animal protein alternatives to fulfill consumption requirements. Black soybean (BS) has superior nutritional and health benefits, compared to yellow soybean (YS). However, BS has been explored less often than YS. While previous reviews have individually focused on the nutritional composition, bioactive compounds, or health benefits of BS, they have not delved into the intricate mechanisms underlying these interactions, especially the distinct roles of the individual components. This comprehensive review aims to bridge this gap by providing an overview of the key nutritional composition and bioactive compounds in BS associated with health benefits, as well as the possible mechanisms underlying these changes. Various processing technologies (physical, biological, and thermal) have been applied to BS. Additionally, the bioavailability, biotransformation, and safety concerns of BS were studied, as these factors are crucial for its potential application, such as natto, films, and microcapsules. However, there are some gaps in the application of BS and YS. In the future, it will be worth exploring the effects of BS protein as meat analogs, 3D printing constituents, and amyloid fibrils, as well as BS lipids as oleogels and BS seed coats as bioactive ingredients in pharmaceutical products.

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“…Soybeans (Glycine max L.) contain bioactive components such as high-quality proteins, fats, fibers, oligosaccharides, linolenic acid, saponin, lecithin, and isoflavones [1]. These bioactive components can prevent stroke and heart disease as well as various life style diseases [2][3][4]. Isoflavones are a main bioactive component of soybeans and have similar effects to estrogen which is effective in preventing osteoporosis and relieving menopausal symptoms.…”

Section: Introductionmentioning

confidence: 99%

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

Kim

Lee

Sim

et al. 2017

Food Sci Biotechnol

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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.

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Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation

Cited by 14 publications

References 13 publications

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

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

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

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

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