Changes of Isoflavones at Various Stages of Fermentation in Defatted Soybeans.

Ikeda, Ryoko; Ohta, Naokazu; Watanabe, Tadao

doi:10.3136/nskkk.42.322

Cited by 30 publications

(14 citation statements)

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“…5). These results agreed with several previous work (Matsuda et al, 1994;Ikeda, Ohta, & Watanabe, 1995;Choi et al, 1999;Jeon et al, 2002). Choi et al (1999) reported that 99.8-104.7% of daidzin and 95.3-106.1% of genistin were hydrolyzed during fermentation in soymilk inoculated with L. bulgaricus KCTC 3188, L. casei KCTC 3109, L. delbrueckii subsp.…”

Section: B-glucosidase Activity and Hydrolysis Of Isoflavone Glucosidessupporting

confidence: 96%

Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria

Pyo

Lee

2005

Food Research International

137

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Section: B-glucosidase Activity and Hydrolysis Of Isoflavone Glucosidessupporting

confidence: 96%

Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria

Pyo

Lee

2005

Food Research International

137

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“…The di!erences in the levels were due to the variety of soybeans used and were also in#uenced by the processing steps. The period of fermentation and the temperature led to the change of iso#avone levels in tempeh (Wang and Murphy, 1996;Ikeda et al, 1995). The speci"c variety of soybean used was unknown; therefore comparison with other published data cannot be made (Murphy et al, 1999;Wang and Murphy, 1994b).…”

Section: Cooked Soyfoodsmentioning

confidence: 94%

Isoflavones and Coumestrol in Soybeans and Soybean Products from Australia and Indonesia

Hutabarat

Greenfield

Mulholland

2001

Journal of Food Composition and Analysis

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“…The peptides contents were determined after hydrolysis using 6 N HCl at 1108C for 24 h. The isoflavone content in water-soluble fractions was analyzed by high-performance liquid chromatography using the method of Ikeda et al (1995).…”

Section: Amino Acid and Isoflavonoid Analysismentioning

confidence: 99%

Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh)

Watanabe

Fujimoto

Aoki³

2007

International Journal of Food Sciences and Nutrition

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Tempeh is a traditional fermented soyfood native to Central Java, Indonesia; tempeh is prepared by salt-free aerobic fermentation using Rhizopus. Similar to miso, tempeh is also reported to be antioxygenic. In this study, we used a tempeh-like fermented soybean. First, soybean was incubated aerobically and then successively incubated anaerobically. Because the gamma-amino butyric acid (GABA) content was increased remarkably, we named this tempeh GABA-tempeh. The contents of other free amino acids and peptides were significantly higher in GABA-tempeh than in conventional tempeh. In this study, we compared the antioxidant activity of the water-soluble fraction in GABA-tempeh with that of soybean and conventional tempeh. The order of the antioxidant activity was shown as follows: GABA-tempeh > conventional tempeh > soybean. The components responsible for the antioxidant activity of GABA-tempeh were isoflavone aglycones, free amino acids, and peptides, which increased during aerobic and anaerobic fermentations.

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Changes of Isoflavones at Various Stages of Fermentation in Defatted Soybeans.

Cited by 30 publications

References 0 publications

Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria

Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria

Isoflavones and Coumestrol in Soybeans and Soybean Products from Australia and Indonesia

Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh)

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