Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

송이버섯 균사체를 이용한 대두 고체발효 중 영양성분과 식물성 에스트로겐 성분의 생물전환Bioconversion of nutrient and phytoestrogen constituents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake

Other Titles
Bioconversion of nutrient and phytoestrogen constituents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake
Authors
이희율조계만주옥수
Issue Date
Dec-2023
Publisher
한국식품저장유통학회
Keywords
bioconversion; soybeans; isoflavone; fermentation; Tricholoma matsutake
Citation
Food Science and Preservation, v.30, no.6, pp 1012 - 1028
Pages
17
Indexed
KCI
Journal Title
Food Science and Preservation
Volume
30
Number
6
Start Page
1012
End Page
1028
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/69562
ISSN
3022-5477
Abstract
The findings of this study confirmed the alteration of β-glucosidase activity, nutritional constituents, isoflavones, antioxidant activities, and digestive enzyme inhibition activities in soybeans during solid-state fermentation times with mycelia of Tricholoma matsutake. After nine days, the highest activity level was observed for β-glucosidase (3.90 to 38.89 unit/g) and aglycones (163.03 to 1,074.28 μg/g). The sum of isoflavones showed a significant decrease (3,489.41 to 1,325.66 μg/g) along with glycosides (2,753.87 to 212.43 μg/g) for fermentation, while fatty acids showed a slight increase and amino acids showed a marked increase. Total phenolic and flavonoid contents showed a corresponding increase according to fermentation times (5.58 to 15.09 GAE mg/g; 0.36 to 1.58 RE mg/g). Antioxidant and enzyme inhibition activities also increased; in particular, the highest level of scavenging activities was observed for ABTS (up 60.13 to 82.08%), followed by DPPH (up 63.92% to 71.98%) and hydroxyl (up 36.01 to 52.02%) radicals. Of particular interest, α- glucosidase (6.69 to 83.49%) and pancreatic lipase inhibition (1.22 to 77.43%) showed a marked increase. These results demonstrated that fermentation of soybeans with the mycelia of T. matsutake enhanced the nutritional and functional constituents, and the biological activities of soybeans. Thus, this fermentation technology can be used to produce a novel functional materials from soybeans.
Files in This Item
There are no files associated with this item.
Appears in
Collections
농업생명과학대학 > 식품공학부 > Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Cho, Kye Man photo

Cho, Kye Man
농업생명과학대학 (식품공학부)
Read more

Altmetrics

Total Views & Downloads

BROWSE