Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241

Abstract

This study was carried out to determine the effect of different concentrations of (0, 1, 3, 5, and 7%) on the antioxidant potential and biochemical constituents of traditional Korean fermented soybean, (CKJ). The antioxidant capacity was studied using the reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) assays and the total phenolic contents (TPC) were measured using the Folin-Ciocalteu method. CKJ prepared using 1% revealed the highest TPC (5.99 mg/g), total amino acids (7.43 mg/g), DPPH (94.24%), and ABTS (86.03%) radical-scavenging activity and had the highest value of palmitic acid (11.65%), stearic acid (2.87%), and linolenic acid (11.76%). Results showed that the calcium, iron, sodium, and zinc contents increased in the CKJ prepared using 7% from 1481.38 to 1667.32, 41.38 to 317.00, 48.01 to 310.07, and 32.82 to 37.18 mg/kg respectively. In conclusion, the present results indicate that the fermentation of soybean with (KCTC 13241) significantly augments the nutritional and antioxidant potential of CKJ and it can be recommended as a health-promoting food source.

Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean

“…In the current study, the fermentation with B. amyloliquefaciens RWL-1 improves the antioxidants potential of soybean used in CGJ (Figure 2). Similar results of improved antioxidants potential of fermented soybean have been reported by Ali et al [13]. They reported the improvement in DDPH radical scavenging activity by 94.24% ± 0.83% increase of soybean fermented with 1% B. subtilis.…”

“…Phenolic contents are considered important in functional food and pharmaceutics industries because of their free radical scavenging potential [26]. Similar results of enhanced total phenolic contents in soybean fermented with various probiotic B. subtilis has been previously reported [12,13]. Moreover, similar results of enhanced TPC of fermented soybean were 644 ± 11.20 lg/g after 48 h fermentation is reported [27].…”

“…Various types of fermented soybeans are consumed and are very famous in Asian countries. Among other fermented soybeans, CGJ are popular fermented soybean consumed in South Korea and is considered a rich source of health beneficial constituents [12,13]. Keeping in view the nutritional and health beneficial potential of fermented soybean (Cheonggukjang (CGJ)), the current study was undertaken using B. amyloliquefaciens RWL-1.…”

“…However, the results of the current study reported comparatively increased (181.50%) amount of TPC in soybean fermented with 1% of B. amyloliquefaciens. The differences might be due to difference in soybean cultivars and microbes concentrations used as a starter [12,13,29].…”

“…Fermented soybean with various microorganisms improves the nutritious properties due to the rise in free isoflavones, resulting in higher concentrations of aglycones, improved minerals, and amino acids [12][13][14][15]. Depending on their chemical forms metabolic fate of soybean isoflavones differ due to the structure itself.…”