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Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures.
J Agric Food Chem. 2009 Nov 25; 57(22):10695-700.JA

Abstract

In the present study, the change in the content and activity of some functional constituents including aglycone, the bioactive form of isoflavone, vitamin K2, and superoxide dismutase (SOD) of black soybeans during their solid fermentation with Bacillus subtilis BCRC 14715 at different temperatures (35, 40, 45, and 50 degrees C) for 18 h was investigated. It was generally found that fermentation resulted in an enhancement of these constituents, regardless of fermentation temperature, while varying the fermentation temperature of black soybeans produced variations in the enhancement. The 50 degrees C -fermented black soybean showed the most marked increase in the content of daidzein and genistein aglycone. On the other hand, the highest SOD activity and vitamin K2 content were found in the black soybeans fermented at 45 and 40-45 degrees C, respectively. Thus functional properties of black soybeans can be further improved through fermentation with B. subtilis BCRC 14715.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Wu CH
Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.
Chou CC
No affiliation info available

MeSH

Bacillus subtilisFermentationIsoflavonesSeedsSoybeansSuperoxide DismutaseTemperatureVitamin K 2beta-Glucosidase

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19919117

Citation

Wu, Chia-Hsuan, and Cheng-Chun Chou. "Enhancement of Aglycone, Vitamin K2 and Superoxide Dismutase Activity of Black Soybean Through Fermentation With Bacillus Subtilis BCRC 14715 at Different Temperatures." Journal of Agricultural and Food Chemistry, vol. 57, no. 22, 2009, pp. 10695-700.
Wu CH, Chou CC. Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures. J Agric Food Chem. 2009;57(22):10695-700.
Wu, C. H., & Chou, C. C. (2009). Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures. Journal of Agricultural and Food Chemistry, 57(22), 10695-700. https://doi.org/10.1021/jf902752t
Wu CH, Chou CC. Enhancement of Aglycone, Vitamin K2 and Superoxide Dismutase Activity of Black Soybean Through Fermentation With Bacillus Subtilis BCRC 14715 at Different Temperatures. J Agric Food Chem. 2009 Nov 25;57(22):10695-700. PubMed PMID: 19919117.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Enhancement of aglycone, vitamin K2 and superoxide dismutase activity of black soybean through fermentation with Bacillus subtilis BCRC 14715 at different temperatures. AU - Wu,Chia-Hsuan, AU - Chou,Cheng-Chun, PY - 2009/11/19/entrez PY - 2009/11/19/pubmed PY - 2010/2/19/medline SP - 10695 EP - 700 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 22 N2 - In the present study, the change in the content and activity of some functional constituents including aglycone, the bioactive form of isoflavone, vitamin K2, and superoxide dismutase (SOD) of black soybeans during their solid fermentation with Bacillus subtilis BCRC 14715 at different temperatures (35, 40, 45, and 50 degrees C) for 18 h was investigated. It was generally found that fermentation resulted in an enhancement of these constituents, regardless of fermentation temperature, while varying the fermentation temperature of black soybeans produced variations in the enhancement. The 50 degrees C -fermented black soybean showed the most marked increase in the content of daidzein and genistein aglycone. On the other hand, the highest SOD activity and vitamin K2 content were found in the black soybeans fermented at 45 and 40-45 degrees C, respectively. Thus functional properties of black soybeans can be further improved through fermentation with B. subtilis BCRC 14715. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19919117/Enhancement_of_aglycone_vitamin_K2_and_superoxide_dismutase_activity_of_black_soybean_through_fermentation_with_Bacillus_subtilis_BCRC_14715_at_different_temperatures_ L2 - https://doi.org/10.1021/jf902752t DB - PRIME DP - Unbound Medicine ER -