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首页> 外文期刊>Food microbiology >Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715
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Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

机译：枯草芽孢杆菌BCRC 14715固态发酵提高黑大豆的抗氧化活性，总酚和类黄酮含量

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摘要

In the present study, a solid state fermentation of black soybeans with Bacillus subtilis BCRC 14715 was performed. The effect of fermentation on the changes of total phenolic and flavonoid content and antioxidant activities including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging effect, and Fe~(2+)-chelating ability exerted by various solvent (water, 80% methanol, 80% ethanol, 80% acetone) extracts of black soybeans was examined. It was found that fermentation enhanced the total phenolic and flavonoid content as well as antioxidant activity of the black soybean extract. Among the various extracts examined, the acetone extract of fermented black soybeans showed the highest total phenolic and flavonoid content. The acetone extract and the methanol extract of fermented black soybeans showed the highest DPPH free radical-scavenging effect and Fe~(2+)-chelating ability, respectively. Analysis of extraction yields showed that the active principle associated with the DPPH radical-scavenging effect was most efficiently extracted from black soybeans using water, regardless of fermentation. Water and methanol effectively extract the Fe~(2+)-chelating principles from non-fermented and fermented black soybeans, respectively.
机译：在本研究中，用枯草芽孢杆菌BCRC 14715进行了黑豆的固态发酵。发酵对总酚和类黄酮含量的变化及抗氧化活性的影响，包括清除2,2-二苯基-1-吡啶并肼基（DPPH）自由基的作用以及各种溶剂（水）对Fe〜（2+）的螯合能力检查了黑大豆的80％甲醇，80％乙醇，80％丙酮）提取物。发现发酵增加了黑大豆提取物的总酚和类黄酮含量以及抗氧化活性。在所考察的各种提取物中，发酵黑大豆的丙酮提取物显示出最高的总酚和类黄酮含量。发酵黑大豆的丙酮提取物和甲醇提取物分别具有最高的DPPH清除自由基作用和Fe〜（2+）螯合能力。提取率的分析表明，与DPPH自由基清除作用相关的活性成分可以最有效地用水从黑大豆中提取出来，而与发酵无关。水和甲醇分别有效地从非发酵黑豆和发酵黑豆中提取了Fe〜（2 +）-螯合原理。

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