Comparisons of isoflavones from Korean and Chinese soybean and processed products

Lee, Youn-Woo; Kim, Jae-Duck; Zheng, Jinzhu; Row, Kyung Ho

doi:10.1016/j.bej.2006.06.009

Cited by 50 publications

(36 citation statements)

References 18 publications

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“…During initial stages of fermentation, lipids and carbohydrates degrade rapidly, since these are used as the major energy sources for microorganisms (Yamabe et al 2007). Fermentation of soybean breaks down protein, lipid, and carbohydrate molecules by enzymatic hydrolysis to small molecules such as peptides, amino acids, fatty acids, and sugars, which are responsible for the unique sensory and functional properties of the final products (Lee et al 2007;Jang et al 2006). …”

Section: Resultsmentioning

confidence: 99%

Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food

2015

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In the present research, effect of sequential addition of Bifidobacterium bifidum, Bacillus subtilis and Rhizopus oligosporus on content and composition of vitamin K 2 and isoflavones in fermented soy foods have been investigated. Initially, soybeans were fermented with B. bifidum; then this fermented mass was re-fermented with co-culture of B. subtilis and R. oligosporus. The evolved sequence of microbes inoculation tended towards significantly (p <0.5) higher enzymes levels (126.16±2.23 IU/mg lipase, 36.52± 1.25 IU/mg phytase and 8.52±1.12 IU/mg β-glucosidase); maximum menaquinone-7 production (9.3±1.27 μg/g); and isoflavone content (84.64±1.97 % daidzein, 99.29±0.86 % genistein, 96.42±1.32 % glycitein) after 72 h of solid-state fermentation. The study showed that co-fermentation of soybean with different microbes in a particular sequence can enhance nutritional value batter than the mono-culture fermentation due to the positive correlation between enzymes (lipase, phytase, β-glucosidase) levels, menaquinone-7 and soy isoflavones content.

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Section: Resultsmentioning

confidence: 99%

Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food

2015

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“…Short-term fermented soy foods such as chungkukjang, which are fermented with B. subtilis, for less than 72 hr have a much greater concentration of large molecules than do long-term fermented foods including meju and doenjang, which are fermented for more than 6 months with Bacillus and Aspergilus species from rice straw and koji, respectively (Jang et al, 2008; Y.W. Lee et al, 2007;J.S. Park et al, 1994;Yamabe et al, 2007).…”

Section: Microorganisms In Fermented Soybean Productsmentioning

confidence: 99%

Fermented Soybean Products and Their Bioactive Compounds

Yang¹,

Park²,

Pak³

et al. 2011

Soybean and Health

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“…The study on fifteen Korean soybean varietes showed, however, that the total isoflavone contents in these genotypes were significantly higher than in the seeds from other countries, ranging from 1.88 to 9.49 mg/g of the seed (Lee et al, 2003a). Analysis of individual isoflavones in soybeans from China and Korea demonstrated that Chinese genotype contained higher isoflavone amounts than Korean genotype (Lee et al, 2007). Brazilian soybean genotypes had considerably lower isoflavone concentrations in comparison with American and Korean genotypes, according to the study by Genovese and collaborators (2005).…”

mentioning

confidence: 99%