Total phenolic content, antioxidant, tyrosinase and α-glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety

Shukla̽, Shruti; Park, Juyeon; Kim, Dongho; Hong, Seongjin; Lee, Jong Suk; Kim, Myung‐Hee

doi:10.1016/j.foodcont.2015.07.003

Cited by 76 publications

(63 citation statements)

References 37 publications

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“…Soybeans are not only a rich source of protein, but also contain various bioactive phytochemicals such as phenolic acids, flavonoids, saponins, phytosterols, sphingolipids and isoflavones. These bioactive components protect against fibrinolytic stress and oxidative cell damage (Shukla et al ., ). Dietary intake of soybean products or fermented soybean products has been shown to be correlated with a reduced risk of cancer and cardiovascular diseases (Nouri et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Effects of a mixed koji culture of Aspergillus oryzae HG‐26 and Aspergillus niger HG‐35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

Peng

Liu

Huang

et al. 2017

Int J of Food Sci Tech

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Summary Soy sauce contains a number of bioactive components, which have been shown to possess strong antioxidative properties. The objective of this study was to compare the enzyme activities, antioxidant activity and phenolic compounds content of soy sauces prepared from a mixed koji (SSAON, inoculated with Aspergillus oryzae HG‐26 and Aspergillus niger HG‐35), with those of soy sauces made from a koji culture containing only Aspergillus oryzae HG‐26 koji (SSAO). The total phenolic content (TPC), total flavonoid content (TFC), content of three isoflavone aglycones (daizein, glycitein and genistein) and the antioxidant activity of the SSAON were found to be higher than those of the SSAO during moromi fermentation. In addition, they showed strong positive correlations with the antioxidant potential of the soy sauce. This study has demonstrated the potential of a mixed‐culture koji, based upon A. orzyae and A. niger, for the production of soy sauce with an increased level of bioactive components.

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Section: Introductionmentioning

confidence: 97%

Effects of a mixed koji culture of Aspergillus oryzae HG‐26 and Aspergillus niger HG‐35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

Peng

Liu

Huang

et al. 2017

Int J of Food Sci Tech

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show abstract

“…Soybeans and their fermented products such as touchi, natto, tempeh played significant roles in the Asian diets [8,9,10]. As a traditional fermentation food in Japan, rice miso demonstrated some beneficial effects, such as lipid peroxidation-inhibiting action, anti-hypertension, anti-mutagen action [11,12].…”

Section: Introductionmentioning

confidence: 99%

α-Glucosidase Inhibitory Activity in Rice Miso Supplementary with Black Soybean

Jiang¹,

Ci²,

Kojima³

2019

AJFST

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In the present study, we processed rice miso supplementary with black soybean (RM-BS), and analyzed α-glucosidase inhibitory activity, polyphenol and melanoidin content at different fermentation periods (3, 6, 24, 36 months). The results showed α-glucosidase inhibitory activity, polyphenol and melanoidin content in RM-BS were increased with prolonging the fermentation periods. The α-glucosidase inhibitory activity in RM-BS was significantly stronger at different fermentation periods than those of RM, respectively. There were high positive relationships between α-glucosidase inhibitory activity and polyphenol content, and melanoidin content, respectively. Moreover, the ratio of melanoidin and polyphenol content was increased with prolonging the fermentation periods. So thus, we speculated that melanoidins were the main α-glucosidase inhibitory activity component in RM-BS. These results could be useful on researching and developing of rice miso products.

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“…In addition, several researchers have reported the anti-tyrosinase and melanogenesis-inhibitory activities of various phenolic resources, including soybean (Shukla et al, 2016), Ornithogalum narbonense (Zengin et al, 2015), Mentha (Fatiha et al, 2015), and wild edible mushroom (Kaewnarin et al, 2016). Antioxidant activity of phenolics is mainly due to their redox properties hydrogen donors, and single-oxygen quenchers.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Anti-tyrosinase Activities of Phenolic Extracts from Rape Bee Pollen and Inhibitory Melanogenesis by cAMP/MITF/TYR Pathway in B16 Mouse Melanoma Cells

et al. 2017

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Rape bee pollen possesses many nutritional and therapeutic properties because of its abundant nutrimental and bioactive components. In this study, free (FPE) and bound (BPE) phenolic extracts of rape bee pollen were obtained, phenolic and flavonoid contents were determined, and composition of phenolic acids was analyzed. In vitro antioxidant and anti-tyrosinase (TYR) activities of FPE and BPE were compared, and inhibitory melanogenesis of FPE was further evaluated. Results showed FPE and BPE contain total phenolic contents of 11.76 and 0.81 mg gallic acid equivalents/g dry weight (DW) and total flavonoid contents of 19.24 and 3.65 mg rutin equivalents/g DW, respectively. Phenolic profiling showed FPE and BPE fractions contained 12 and 9 phenolic acids, respectively. FPE contained the highest rutin content of 774.87 μg/g. FPE and BPE showed the high antioxidant properties in vitro and high inhibitory activities for mushroom TYR. Higher activities of FPE than those of BPE can be attributed to difference in their phenolic compositions. Inhibitory melanogenesis activities of FPE against B16 were further evaluated. Results showed suppressed intracellular TYR activity, reduced melanin content, and promoted glutathione synthesis (p < 0.05) in FPE-treated cells. FPE reduced mRNA expression of TYR, TYR-related protein (TRP)-1 and TRP-2, and significantly suppressed cyclic adenosine monophosphate (cAMP) levels through down-regulation of melanocortin 1 receptor gene expression (p < 0.05). FPE reduced mRNA expression of microphthalmia-associated transcription factor (MITF), significantly inhibiting intracellular melanin synthesis (p < 0.05). Hence, FPE regulates melanogenesis of B16 cells involved in cAMP/MITF/TYR pathway. These results revealed that FPE can be used as pharmaceutical agents and cosmetics to protect cells from abnormal melanogenesis.

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Total phenolic content, antioxidant, tyrosinase and α-glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety

Cited by 76 publications

References 37 publications

Effects of a mixed koji culture of Aspergillus oryzae HG‐26 and Aspergillus niger HG‐35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

Effects of a mixed koji culture of Aspergillus oryzae HG‐26 and Aspergillus niger HG‐35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

α-Glucosidase Inhibitory Activity in Rice Miso Supplementary with Black Soybean

Antioxidant and Anti-tyrosinase Activities of Phenolic Extracts from Rape Bee Pollen and Inhibitory Melanogenesis by cAMP/MITF/TYR Pathway in B16 Mouse Melanoma Cells

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