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Biological activities of cheonggukjang prepared with several soybean cultivars

机译：几种大豆栽培的清谷酱的生物活性

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摘要

To select proper soybean cultivars for producing functional cheonggukjang, a comparison was made of the physiological activities of different cheonggukjang prepared with 30 different soybean cultivars. The isoflavone content was highest in the cheonggukjang made from ‘Daepung’ soybeans at 208.75 mg%. In general, the contents of glycone types (and derivatives) of isoflavone, specifically daidzin, glycitin, genistin, and malonylgenistin, were higher than that of aglycone types. The polyphenol contents ranged from 30.62 to 80.32 mg%. The DPPH radical scavenging activity and superoxide dismutase (SOD)-like activity of the cheonggukjang made from yellow soybeans had a higher activity than those of black soybeans. Although there are no consistent tendencies in the functional activity of cheonggukjang according to soybean color and size, the antioxidative activity is highest in the cheonggukjang made of yellow soybeans. Additionally, the fibrinolytic and inhibitory activities against angiotensin I-converting enzyme are highest in the cheonggukjang made of black soybeans. From these results, it can be concluded that the DPPH free radical scavenging activity and SOD-like activity in cheonggukjang depends on the phenolic compound content in soybean.
机译：为了选择合适的大豆品种来生产功能性青葱姜，比较了用30种不同大豆品种制备的不同青葱姜的生理活性。 “大鹏”大豆制成的清国酱中异黄酮含量最高，为208.75 mg％。通常，异黄酮的糖类类型（及其衍生物）的含量高于糖苷类类型的含量，尤其是大豆苷，甘草肽，染料木素和丙二酸甘油原。多酚含量为30.62至80.32mg％。由黄大豆制成的清谷酱的DPPH自由基清除活性和超氧化物歧化酶（SOD）样活性具有比黑大豆更高的活性。尽管根据大豆的颜色和大小，清凉酱的功能活性没有一致的趋势，但抗氧化活性在黄豆制成的清凉酱中最高。另外，在由黑大豆制成的清谷酱中，对血管紧张素I转化酶的纤维蛋白溶解和抑制活性最高。从这些结果可以得出结论，青果姜中的DPPH清除自由基活性和类SOD活性取决于大豆中酚类化合物的含量。

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  • 来源
    《Food Science and Biotechnology》 |2012年第2期|p.475-483|共9页
  • 作者

    Min-Hwa Kim; Su-Yeon Kim; Jong-Min Ko; Do-Youn Jeong; Yong-Suk Kim;

  • 作者单位

    Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea;

    Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea;

    Department of Functional Crop, NICS, RDA, Miryang, Gyeongnam, 627-803, Korea;

    Sunchang Research Center for Fermentation Microbes, Sunchang, Jeonbuk, 595-804, Korea;

    Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea;

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  • 正文语种 eng
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  • 关键词

    cheonggukjang; soybean cultivar; phenolic compound; DPPH; biological activit;

    机译：青果酱;大豆品种;酚类化合物;DPPH;生物活性;

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