Evaluation of biological activities of the short-term fermented soybean extract
- Authors
- Lee, Ji-Soo; Rho, Shin-Joung; Kim, Young-Wan; Lee, Ki Won; Lee, Hyeon Gyu
- Issue Date
- Aug-2013
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- soybean extract; fermentation; antioxidant activity; antimicrobial activity; antitumor activity
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.4, pp.973 - 978
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 22
- Number
- 4
- Start Page
- 973
- End Page
- 978
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/162234
- DOI
- 10.1007/s10068-013-0172-z
- ISSN
- 1226-7708
- Abstract
- The short-term fermented soybean extract (FSE) using soybean and wheat was prepared at a high temperature to accelerate proteolytic hydrolysis. The chemical composition and in vitro biological activities of FSE were investigated. FSE contained mainly the low molecular weight peptides of less than 3 kDa and was dominantly composed of glutamic acid, leucine, proline, and alanine. The EC50 value of DPPH radical scavenging activity of FSE was 1.63 mg/mL, and the inhibition of linoleic acid autoxidation by FSE was equivalent to 77% of the antioxidant activity of alpha-tocopherol. FSE showed a concentration-dependent antimicrobial activity against Bacillus subtilis and Escherichia coli. In addition, FSE at 1 mg/mL showed the strong inhibition effects on growth of MCF7 and HT1080 with 58 and 64%, respectively. In conclusion, FSE prepared by rapid fermentation may be useful as a functional food ingredient with antioxidant, antimicrobial, and antitumor activities.
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