Antioxidative and antimutagenic activities of the soybean koji extract prepared with different starters
Date Issued
2004
Date
2004
Author(s)
Lin, Chia-Hung
Abstract
In the present study, methanolic extracts of soybean koji prepared with various starters：Aspergillus sojae BCRC 30103、Aspergillus oryzae BCRC 30222、Aspergillus awamori、Actinomucor taiwanensis or Rhizopus sp. were investigated for their antioxidative activities (DPPH radicals scavenging effects, Fe+2-chelating ability and reducing power) and antimutagic avtivities against 4-Nitroquinoline N-oxide (4NQO). Effects of fermentation temperature and time on the antioxidative and antimutagenic activity of extracts of Asp. awamori-koji were also measured.
The results showed soybean was good substrate for the grown of all the starters tested. The antioxidative activity, antimutagenic activity and total phenolic content of the extract of soybean were increased after fermentation. The soybean koji prepared with Asp. awamori exhibited the highest DPPH free radical scavenging activity, Fe+2-chelating ability, reducing power and contained the highest total phenolic content among the 5 kinds of koji tested. Studies on the soybean koji prepared with Asp. awamori at different temperatures (25℃、30℃ and 35℃) and fermented periods (1~5 days) further revealed that the methanolic extract of Asp. awamori-koji fermented at 30℃ for 3 days showed the highest antioxidative activity and containted the highest amount of total phenolic compounds. It suggested that the total phenolic content might be related to the antioxidative activity observed. In addition, the extract of Asp. awamori-koji fermented at 35℃ showed a higher antimutagenic activity than those prepared at the other temperatures.
Subjects
豆麴
抗致突變
抗氧化
antimutagenic activity
antioxidative activity
koji
Type
thesis
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