Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Shin, Eui‐Cheol; Lee, Jin Hwan; Hwang, Chung Eun; Lee, Byong Won; Kim, Hyun Tae; Ko, Jong Min; Baek, In Youl; Shin, Ji Hyeon; Nam, Sang Hae; Seo, Weon Taek; Cho, Kye Man

doi:10.1007/s10068-014-0073-9

Cited by 29 publications

(22 citation statements)

References 30 publications

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“…The viable cell numbers, pH, and β-glycosidase activities in each cheonggukjang made with four BS cultivars were increased during fermentation ( (Yang et al, 2006;Cho et al, 2011;Hwang et al, 2013;Shin et al, 2014), which is a very good agreement with the current study.…”

Section: Resultssupporting

confidence: 88%

“…were increased in amount with potential probiotic Bacillus subtilis CSY191 by the end of fermentation (Hwang et al, 2013;Shin et al, 2014). These results suggested that Bacillus subtilis CSY191 is a strong potential candidate strain for the biotransformation of soybean biopolymers into beneficial phenolics during cheonggukjang fermentation made with wild or breeding soybean seeds.…”

Section: Changes Of Total Phenolic and Isoflavone Contents During Bs mentioning

confidence: 80%

“…In our previous study, the radical scavenging activity was increased from 53.6% to 93.9% according to the total phenolic and isoflavone-aglycone (daidzein) contents during cheonggukjang fermentation with potential probiotic B. subtilis CS90 (Cho et al, 2011). Recently, we found that the stronger antioxidant activity of cheonggukjnag made with two wild cultivars of BS as well as brown soybeans might be related to the markedly higher TPCs and isoflavoneaglycones and -malonylgycosides achieved during fermentation (Hwang et al, 2013;Shin et al, 2014), which is consistent with the current study and with Kwak et al (2007).…”

Section: Change Of Antioxidant Activities During Black Soybean Fermenmentioning

confidence: 94%

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

Haque¹,

Hwang²,

Lee³

et al. 2016

Korean Journal of Environmental Agriculture

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Section: Resultssupporting

confidence: 88%

Section: Changes Of Total Phenolic and Isoflavone Contents During Bs mentioning

confidence: 80%

Section: Change Of Antioxidant Activities During Black Soybean Fermenmentioning

confidence: 94%

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

Haque¹,

Hwang²,

Lee³

et al. 2016

Korean Journal of Environmental Agriculture

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“…The selective action of the β-glucosidase synthesized by most of the tested bacterial isolates on daidzin, could explain higher increase in the concentration of the product, daidzein, than that of genistein. That finding was also reported by Shin et al (2014) and Kuo et al (2012).…”

supporting

confidence: 86%

“…6) was incapable to perform the biotransformation of both daidzin and genistin. Variation in individual isoflavone contents as affected by different bacterial strains, Lactobacillus plantarum B1-6, Streptococcus thermophilus S10, Bacillus subtilis CSY191 were reported by Xiao et al (2015), Lee et al (2015) and Shin et al (2014).…”

mentioning

confidence: 99%

Assessment of Genistein and Daidzein Production By Some Local Fungal and Bacterial Isolates

El-Shazly

El-Deen

Ibrahim

et al. 2017

Egypt. J. Microbiol.

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T WENTY-THREE different bacterial and fungal isolates were grown and screened for their capability to transform soy glycosides to their aglycone forms with higher titer of antioxidant activity compared to unfermented soy flour. Most of the bacterial isolates showed higher amounts of daidzein than of genistein, which are the aglycone products of daidzin and genistin. After fermentation of soybean flour using bacterial and fungal isolates, the content of isoflavone aglycones varied from 0.0 to 431.89 µg/g compared to unfermented autoclaved soybean flour. Extracellular β-glucosidase activity was ranged from 1.22 to 11.56 mU/mL and 0.3-534.3 U/mL for bacterial and fungal isolates, respectively, while, bacterial cell-bound β-glucosidase ranged from 44.72 to 128.89 mU/mL. Most of the bacterial isolates more efficiently transformed daidzin and genistin into the aglycones than fungal isolates. Among the tested bacterial isolates, the most potent one was selected, characterized according to the morphological and 16S rDNA sequence analysis and identified as Bacillus licheniformis NRC24.

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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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Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Cited by 29 publications

References 30 publications

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

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

Assessment of Genistein and Daidzein Production By Some Local Fungal and Bacterial Isolates

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

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