Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

A potential probiotics Bacillus subtilis CS90 was isolated from Korean soybean paste ( doenjang). Biotransformation of phytochemical contents, isoflavones, flavanols, and phenolic acids, during the fermentation of soybean fermented food cheonggukjang by a potential probiotics B. subtilis CS90 was in...

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Bibliographic Details
Published in:Journal of food composition and analysis 2011-05, Vol.24 (3), p.402-410
Main Authors: Cho, Kye Man, Lee, Jin Hwan, Yun, Han Dae, Ahn, Byung Yong, Kim, Hoon, Seo, Weon Taek
Format: Article
Language:English
Subjects:
Aglycones
Bacillus subtilis
Bacillus subtilis CS90
Biological and medical sciences
Cheonggukjang
DPPH
Fermentation
Flavanols
Food analysis
Food composition
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
General aspects
Isoflavones
Methods of analysis, processing and quality control, regulation, standards
Phenolic acids
Probiotics
Soybeans
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Summary:A potential probiotics Bacillus subtilis CS90 was isolated from Korean soybean paste ( doenjang). Biotransformation of phytochemical contents, isoflavones, flavanols, and phenolic acids, during the fermentation of soybean fermented food cheonggukjang by a potential probiotics B. subtilis CS90 was investigated. The levels of isoflavone aglycones, flavanols, and gallic acid increased, while the β-glucosidase and esterase activities, isoflavone glycosides (except for acetylglycosides), and flavanol gallates contents decreased. Total isoflavone content slightly decreased after 60 h of fermentation, while total flavanol and phenolic acid content increased. The highest levels of daidzein (aglycone type) and acetyldaidzin (glycoside type) were recorded after 48 h of fermentation. However, the total contents of glycosides, manolylglycosides, and flavanol-gallates decreased by about 80, 90, and 70% during 60 h of fermenting cooked soybeans. In addition, the contents of total phenolic increased markedly from 253 mg/kg to 9414 mg/kg while the DPPH radical scavenging activity increased from 53.6 to 93.9% during this fermentation.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2010.12.015