Fermentation with Aspergillus awamori Enhanced Contents of Amino Nitrogen and Total Phenolics as Well as the Low-Density Lipoprotein Oxidation Inhibitory Activity of Black Soybeans

• Published in: Journal of agricultural and food chemistry 2011-04, Vol.59 (8), p.3974-3979
• Main Authors: Chen, Yu-Fei, Lee, Shiow-Ling, Chou, Cheng-Chun
• Format: Article
• Language: English
• Subjects: amino nitrogen; Aspergillus - metabolism; Aspergillus awamori; Biological and medical sciences; Chemical Changes Induced by Processing/Storage; Fermentation; Food industries; Food microbiology; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Glycine max; Humans; Lipoproteins, LDL - metabolism; low density lipoprotein; Nitrogen - metabolism; oxidation; Oxidation-Reduction; phenolic compounds; Phenols - metabolism; soybeans
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf2001684

A solid fermentation was performed on black soybeans with Aspergillus awamori. The effects of fermentation on the contents of total phenolics and amino nitrogen and on the inhibitory effect on low-density lipoprotein (LDL) oxidation of black soybeans were examined. Results revealed that fermentation significantly enhanced the LDL oxidation inhibitory activity and total phenolics and amino nitrogen contents of black soybeans. The increased content of amino nitrogen was closely related to the enhanced LDL oxidation inhibitory activity of fermented black soybeans and its water extract. Fermentation temperature and length affected the LDL oxidation inhibitory effect exerted by the prepared fermented black soybeans. The A. awamori-fermented black soybean prepared at 30 °C for 3 days exhibited the highest inhibitory effect on LDL oxidation. The bioactive principles related to the inhibitory effect on LDL oxidation in black soybeans, regardless of fermentation, could be most efficiently extracted with water rather than 80% methanol or 80% ethanol.