A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis
- Authors
- Han, Seon Su; Hur, Sun Jin; Lee, Si Kyung
- Issue Date
- Aug-2015
- Publisher
- ROYAL SOC CHEMISTRY
- Citation
- FOOD & FUNCTION, v.6, no.8, pp 2736 - 2748
- Pages
- 13
- Journal Title
- FOOD & FUNCTION
- Volume
- 6
- Number
- 8
- Start Page
- 2736
- End Page
- 2748
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/11407
- DOI
- 10.1039/c5fo00290g
- ISSN
- 2042-6496
2042-650X
- 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.
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