Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191

Haque, Md. Azizul; Hwang, Chung Eun; Lee, Hee Yul; Ahn, Min Ju; Sin, Eui-Cheol; Nam, Sang Hae; Joo, Ok Soo; Kim, Hyun Joon; Lee, Shin-Woo; Kim, Yun-Geun; Goo, Youn‐Kyoung; Cho, Kye Man

doi:10.5338/kjea.2016.35.1.11

Cited by 7 publications

(5 citation statements)

References 26 publications

(38 reference statements)

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“…Therefore, these can be consumed as a cheaper, readily available source of antioxidants for the food, pharmaceutical, and cosmetic industries. Phenolic compounds are responsible for the higher values of antioxidant activities (Haque et al 2016) and our findings corroborate well with that report. The total antioxidant activity of the extract cannot be expected on the basis of its TPC alone, a synergism of phenolic compounds, with one another, and other components present in CKJ may contribute to the overall detected antioxidant activity.…”

Section: Antioxidant Activities Of Ckjsupporting

confidence: 93%

“…Based on our findings, it was concluded that all samples, especially the 1 and 3% samples, had strong DPPH radical-scavenging potential by trapping ions, forming stable radicals, and terminating radical chain reactions. Previous studies showed that black soybeans Cheongja, Cheongja#3, Geomjeong#5, and Ilpumgeomjeong showed 62, 83, 70, and 80% DPPH radical-scavenging activity, respectively, after 48 h of fermentation (Haque et al 2016). Our results showed higher activity than did Haque et al (2016) and that may be due to different cultivars or microorganisms.…”

Section: Antioxidant Activities Of Ckjsupporting

confidence: 43%

“…Previous studies showed that black soybeans Cheongja, Cheongja#3, Geomjeong#5, and Ilpumgeomjeong showed 62, 83, 70, and 80% DPPH radical-scavenging activity, respectively, after 48 h of fermentation (Haque et al 2016). Our results showed higher activity than did Haque et al (2016) and that may be due to different cultivars or microorganisms. Our findings indicated that all of the CKJ samples, particularly at 1%, can be used as the best source of natural antioxidants.…”

Section: Antioxidant Activities Of Ckjsupporting

confidence: 43%

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

et al. 2018

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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.

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Section: Antioxidant Activities Of Ckjsupporting

confidence: 93%

Section: Antioxidant Activities Of Ckjsupporting

confidence: 43%

Section: Antioxidant Activities Of Ckjsupporting

confidence: 43%

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

et al. 2018

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“…Ren et al, 2017), cheese (Miura et al, 2015), and oil (Kate et al, 2017). Fermented BS foods include natto (Afzaal et al, 2022), miso (S. Wu et al, 2015), and koji (C.-C. Huang et al, 2014) in Japan; douche (Jung et al, 2016) and sauce (X. in China; doenjang (H.-E. and cheonggukjang (Haque et al, 2016) in Korea; tempeh (Damayanti et al, 2021) in Indonesia; and yogurt (Ye et al, 2013).…”

Section: Food Industrymentioning

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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Fermentation of black soybean with Bacillus spp. for the production of kinema: changes in antioxidant potential on fermentation and gastrointestinal digestion

Sanjukta

Kumar

2021

J Food Sci Technol

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Black soybean was fermented with four different potential Bacillus spp., including Bacillus licheniformis K1G, Bacillus subtilis K2B, Bacillus amyloliquefaciens K2G and Bacillus subtilis K2M, isolated from kinema, a traditionally fermented soybean product of Sikkim. Enhancement of antioxidant activity was observed with DPPH radical scavenging activity, reducing power potential and total antioxidant activity in methanolic as well as water extracts. Overall antioxidant activities were found to be higher in fermented black soybean in comparison to yellow soybean, showing its potential for production of kinema. Further, black soybean fermented using different starter was subjected to gastrointestinal digestion using pepsin and pancreatin. Upon gastrointestinal digestion of fermented black soybean changes in antioxidant activity was observed that was found to be reliant on the species and strains applied for fermentation as starter culture. Among different starters used for fermentation, black soybean fermented using B. subtilis K2M had higher DPPH radical scavenging and reducing power activity on gastrointestinal digestion. This study concludes that B. subtilis K2M can be applied for fermentation of black soybean for production of kinema as well as bioactive protein hydrolysates.

show abstract

Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191

Cited by 7 publications

References 26 publications

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

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

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

Fermentation of black soybean with Bacillus spp. for the production of kinema: changes in antioxidant potential on fermentation and gastrointestinal digestion

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