Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi
Resource
Food Microbiology 23 (2006) 628–633
Journal
Food Microbiology
Journal Volume
23
Journal Issue
2006
Pages
-
Date Issued
2006
Date
2006
Author(s)
Lin, Chia-Hung
Wei, Yi-Tien
Chou, Cheng-Chun
DOI
246246/2006111501275237
Abstract
In the present study, soybean koji fermented with various GRAS filamentous fungi, including Aspergillus sojae BCRC 30103,
Aspergillus oryzae BCRC 30222, Aspergillus awamori, Actinomucor taiwanensis and Rhizopus sp. These organisms are commonly used as
starters in the fermentation of many traditional, oriental food products. The growth of starter organisms, total phenolic content, and
antioxidative activities of the methanol extract of these kojis are compared with specific reference to a-diphenyl-2-picryl-hydrozyl
(DPPH) radicals scavenging effects, Fe2+-chelating ability, and reducing power. Depending on starter organism, various extents of
mycelia propagation (35.23–86.29 mg/g koji) were noted after 3 days of fermentation. Total phenolic content increased in soybean after
fermentation. Koji also displayed enhanced antioxidative activates in comparison with the non-fermented soybean. Among the five kinds
of koji tested, those fermented with Asp. awamori exhibited the highest levels of DPPH-free radicals scavenging activity, Fe2+-chelating
ability and reducing power. The DPPH-free radicals scavenging activity and Fe2+-chelating ability of this soybean koji was ca. 8.9 and
6.7 fold that of the control. Analysis of the dose-response effect also revealed that before reaching a threshold point, there is a linear
relationship between increases in antioxidative activity and increases in the concentration of the koji extract. These results show the
potential for developing a healthy food supplement with soybean fermented by the GRAS filamentous fungi.
Subjects
Soybean koji
Total phenolic content
DPPH radicals scavenging effects
Fe2+-chelating abilit
Publisher
Taipei:National Taiwan University Dept Elect Engn
Type
journal article
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