A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis
DC Field | Value | Language |
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dc.contributor.author | Han, Seon Su | - |
dc.contributor.author | Hur, Sun Jin | - |
dc.contributor.author | Lee, Si Kyung | - |
dc.date.available | 2019-03-08T20:38:38Z | - |
dc.date.issued | 2015-08 | - |
dc.identifier.issn | 2042-6496 | - |
dc.identifier.issn | 2042-650X | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/11407 | - |
dc.description.abstract | This study was conducted to determine the antioxidative and anti-inflammatory activities of non-fermented or Bacillus subtilis-fermented soybeans and sword beans (red and white). The total flavonoid content in both sword bean types was higher (1.9-2.5-fold) than that in soybeans. The total phenolic content in fermented red sword beans was 2.5-fold greater than that in non-fermented red sword beans. HPLC profiles revealed that gallic acid, methyl gallate, and ellagic acid were major phenolic components of non-fermented/fermented red sword beans. DPPH radical scavenging activity and ferric-reducing antioxidant power were higher in fermented red sword beans than in other beans. Non-fermented/fermented red sword beans had higher nitrite scavenging activity than butylated hydroxytoluene and non-fermented/fermented soybeans. The hyaluronidase inhibitory activity of non-fermented/fermented red sword beans was higher (1.5-2.6-fold) than that of non-fermented/fermented soybeans. These results suggest that B. subtilis-fermented sword beans are potential natural antioxidant sources and anti-inflammatory agents for the food industry. | - |
dc.format.extent | 13 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ROYAL SOC CHEMISTRY | - |
dc.title | A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis | - |
dc.type | Article | - |
dc.identifier.doi | 10.1039/c5fo00290g | - |
dc.identifier.bibliographicCitation | FOOD & FUNCTION, v.6, no.8, pp 2736 - 2748 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000359128700033 | - |
dc.identifier.scopusid | 2-s2.0-84938817473 | - |
dc.citation.endPage | 2748 | - |
dc.citation.number | 8 | - |
dc.citation.startPage | 2736 | - |
dc.citation.title | FOOD & FUNCTION | - |
dc.citation.volume | 6 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordPlus | RADICAL SCAVENGING ACTIVITIES | - |
dc.subject.keywordPlus | PHENOLIC-ACIDS | - |
dc.subject.keywordPlus | L. LEAVES | - |
dc.subject.keywordPlus | HYALURONIDASES | - |
dc.subject.keywordPlus | IDENTIFICATION | - |
dc.subject.keywordPlus | NITROSAMINE | - |
dc.subject.keywordPlus | INHIBITION | - |
dc.subject.keywordPlus | EXTRACTION | - |
dc.subject.keywordPlus | FLAVONOIDS | - |
dc.subject.keywordPlus | ENZYMES | - |
dc.relation.journalResearchArea | Biochemistry & Molecular Biology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Biochemistry & Molecular Biology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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