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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

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Abstract

Changes in β-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during the fermentation of brown soybeans (Galmi) fermented food cheonggukjang by the potential probiotic Bacillus subtilis CSY191 were investigated. The total phenolic and isoflavone-glycoside and -aglycone contents as well as ABTS radical scavenging activity and FRAP assays of extracts increased, but malonylglycoside content decreased after a steaming process. It was found that fermentation enhanced the total phenolic and isoflavone-aglycone and -malonylglycoside contents, corresponding to antioxidant activities increased, but isoflavone-glycoside content decreased. The highest levels of daidzein, glycitein, and gensitein were present at concentrations of 156.5 μg/g, 10.2 μg/g, and 2.5 μg/g after 48 h of fermentation. In addition, ABTS radical scavenging activity and FRAP assay increased significantly during fermentation. We suggest that the high antioxidant activity of cheonggukjang of brown soybeans might be related to the markedly higher levels of total phenolic content and isoflavone-aglycones achieved during fermentation.

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Authors and Affiliations

  1. Department of Food Science, Gyeongnam National University of Science and Technology, Gyeongnam, 660-758, Korea

    Eui-Cheol Shin, Chung Eun Hwang, Ji Hyeon Shin, Sang Hae Nam, Weon Taek Seo & Kye Man Cho

  2. National Institute of Chemical Safety, Ministry of Environment, Daejeon, 305-343, Korea

    Jin Hwan Lee

  3. Department of Functional Crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA), Gyeongnam, 627-803, Korea

    Byong Won Lee, Hyun Tae Kim, Jong Min Ko & In-Yeoul Baek

Authors
  1. Eui-Cheol Shin
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  2. Jin Hwan Lee
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  3. Chung Eun Hwang
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  4. Byong Won Lee
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  6. Jong Min Ko
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  8. Ji Hyeon Shin
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Correspondence to Kye Man Cho.

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Shin, EC., Lee, J.H., Hwang, C.E. et al. Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191. Food Sci Biotechnol 23, 531–538 (2014). https://doi.org/10.1007/s10068-014-0073-9

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  • DOI: https://doi.org/10.1007/s10068-014-0073-9

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