Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon

Cho, Kye-Man; Ok-Soo, Joo

doi:10.11002/kjfp.2015.22.1.119

Cited by 6 publications

(2 citation statements)

References 28 publications

(9 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The most abundant isoflavones in BS are genistin and daidzin, which in CGJ are mostly converted to genistein and daidzein by β‐glucosidase enzymes that are able to increase the aglycone content during fermentation . Several Asian traditional fermented soybean products, such as Japanese natto, Indian kinema, and Thai Thua nao have much higher aglycone contents than unfermented soybeans .…”

Section: Discussionmentioning

confidence: 99%

“…Although aglycone forms in fermented food are known to have higher bioavailability than glycoside forms through rapid absorption owing to the first absorption phase being independent of intestinal microbiota, only few studies have focused on the bioavailability of fermented food, and study on the bioavailability of isoflavones in CGJ has not yet been explored. During CGJ fermentation, aglycone contents increase owing to increased β‐glucosidase activity, whereas the contents of glycoside forms decrease . To better understand the bioavailability of isoflavones in CGJ for maintaining human health, it may be necessary to evaluate the nutrikinetics of isoflavone‐derived metabolites, which may exert direct effects on biological activities.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice

Lee

Kim

Ahn

et al. 2017

Molecular Nutrition Food Res

View full text Add to dashboard Cite

ScopeCheonggukjang (CGJ) is a soybean‐based quick‐fermented food popular in Korea that contains a variety of biologically active compounds including isoflavones and saponins. Isoflavone bioavailability may be important for the bone health of postmenopausal women; therefore, the aim of this study is to evaluate the influence of fermentation on the isoflavone metabolite nutrikinetic profile after single dose CGJ or unfermented soybean administration in ovariectomized (OVX) and sham mice.Methods and resultsWe identify 34 isoflavone metabolites using UPLC–QTOF‐MS and analyze their nutrikinetics at different time points (0.25, 0.5, 1, 2, 4, 8, 16, and 24 h) to understand their fermentation‐ and OVX‐mediated time‐dependent concentration changes. Nutrikinetics analysis shows that genistein, daidzein, genistein 4′‐sulfate, dihydrodaidzein sulfate, equol 4′‐sulfate, and equol‐7‐glucuronide are present at high concentrations in all groups based on area‐under‐the‐curve analysis. OVX mice appear to show lower isoflavone bioavailability than mice in the sham group. CGJ enhances various isoflavone metabolite bioavailability including genistein, 3‐hydroxygenistein, and equol 7‐glucuronide, compared to the unfermented soybean‐treated group. Among these metabolites, intact isoflavones, 3‐hydroxygenistein, genistein 4′‐sulfate, and equol 7‐glucuronide promote osteoblastogenesis and inhibit osteoclast formation.ConclusionsCGJ has good isoflavone bioavailability and may be beneficial for the bone health of postmenopausal women.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice

Lee

Kim

Ahn

et al. 2017

Molecular Nutrition Food Res

View full text Add to dashboard Cite

show abstract

Quality characteristics of Yanggaeng with Momordica charantia powder

Lee¹,

Hong²,

Cho³

2015

Korean Journal of Food Preservation

View full text Add to dashboard Cite

The objective of this study was to determine the rheological characteristics and sensory evaluation of yanggaeng by using the functional properties of Momordica charantia. Dried Momordica charantia was roasted at 180℃ to remove its bitter taste. The results of the study were as follows : The phenolic compound of Momordica charantia was 6.30±0.17 mg/g in water extracts, which was the highest extractive rate. The anti-oxidant activity of non-roasted and roasted samples was determined in various phenolic concentrations at 50~200 μg/mL. The DPPH activities of non-roasted and roasted Momordica charantia water and ethanol extracts were 74.06~92.71% and 86.06~94.07%, respectively. The ABTS were 36.26~98.03% and 67.02~99.60% in water and ethanol extracts, respectively. The anti-oxidant protection factor of water and ethanol extracts were 2.19~2.25 PF and 2.20~2.36 PF respectively, and TBARS were 13.81~40.97% and 23.32~82.47%, respectively. The anti-oxidant activity of ethanol extracts was higher than that of water extracts at low phenolics concentration of 50 μg/mL, while the roasted sample was higher than the sample that was not roasted. The α-glucosidase inhibition activity of non-roasted Momordica charantia ethanol extracts was higher than that of water extracts, showing that there were increasing pattern depending on the increases in the phenolics concentration of Momordica charantia. The texture, such as hardness, springiness, cohesiveness, chewiness and color changed in proportion to the concentration of Momordica charantia powder. Moreover sensory characteristics, such as color, flavor, taste, texture and overall acceptability of the non-roasted sample changed in proportion to the concentration of Momordica charantia powder. However, in the roasted sample, the sensory characteristics was improved at a lower concentration (below 1%). Thus, when the yanggang was prepared by Momordica charantia powder as a minor ingredient, it would be desirable to add it after roasting, in consideration of its functional and sensory properties, and at appropriate concentration on below 1%.

show abstract

Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

Cho¹,

Hwang²,

Ahn³

et al. 2016

Korean Journal of Food Preservation

View full text Add to dashboard Cite

Bitter melon powder (BMP) was used in the preparation of rice nuruk (RN) and makgeolli as one of raw materials. RN containing BMP (BMP-RN) was prepared by adding 0~2.0% (w/w) BMP into rice. Fermentative microbial, and antioxidant characteristics of makgeolli were determined during the fermentation process. pH during fermentation decreased from 4.52 (0% BMP-RN), 4.93 (0.5%), 4.80 (1.0%), and 4.88 (2.0%) on the initial fermentation day (day 0) to 4.15, 4.30, 4.57, and 4.59, respectively, corresponding to increases in acidity from 0.64~0.70% to 1.17~1.28%, respectively. Soluble solid contents increased from an initial 2.2~4.4 g/L (day 0) to 9.0~9.3 g/L, and alcohol level increased up to 13.0% by the end of fermentation (day 7). Soluble phenolic contents increased from 0.92, 1.01, 1.32, and 1.41 mg/mL on day 0, to 1.85, 2.03, 2.24, and 2.48 mg/mL on day 7, respectively, while the levels of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay increased from 46.95~70.04%, 55.33~74.13%, and 0.629~1.243 on day 0, respectively, to 54.98~83.4%, 70.34~92.39%, and 0.964~1.455 on day 7, respectively. Makgeolli made with BMP-RN had higher soluble phenolic contents and antioxidant activity than those of makgeolli made without BMP-RN. These results suggested that BNP-RN made a functional makgeolli.

show abstract

Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon

Cited by 6 publications

References 28 publications

Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice

Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice

Quality characteristics of Yanggaeng with Momordica charantia powder

Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

Contact Info

Product

Resources

About