Division of Applied Life Science BK21, Graduate School, Gyeongsang National University, Jinju 660-701, Republic of Korea, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Republic of Korea.
J Microbiol Biotechnol. 2014 Jul;24(7):959-68. doi: 10.4014/jmb.1310.10065.
The changes in the β-glucosidase activity, total phenolic contents, isoflavone contents, and antioxidant activities during the fermentation of cheonggukjang by Bacillus amyloliquefaciens MJ1-4 with and without garlic were investigated. The levels of total phenolic and isoflavonemalonylglycoside, -acetylglycoside, and -aglycone contents increased, whereas the 2,2-diphenyl- 1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and ferric reducing/antioxidant power (FRAP) assay results increased, but isoflavone-glycoside levels decreased during cheonggukjang fermentation. The levels of total phenolic and total isoflavone contents and the antioxidant activities were higher in cheonggukjang fermented without garlic (CFWOG) than in cheonggukjang fermented with garlic (CFWG) after 24 h of fermentation, but they were lower in CFWOG than in CFWG after 72h of fermentation. In particular, the highest levels of total phenolic, daidzein, glycitein, and genistein were present at concentrations of 15.18 mg/g, 264.4 μg/g, 16.4 μg/g, and 31.1 μg/g after 72h of fermentation in CFWG, showing 82.89% in DPPH radical scavenging activity, 106.32% in ABTS radical scavenging activity, and 1.47 (OD593 nm) in FRAP assay, respectively. From these results, we suggest that the high antioxidant activity of CFWG might be related to the markedly higher levels of total phenolic contents, isoflavone-malonylglycosides, - acetylglycosides, and -aglycones achieved during fermentation.
研究了在添加和不添加大蒜的情况下，解淀粉芽孢杆菌 MJ1-4 发酵传统韩国大豆酱过程中β-葡萄糖苷酶活性、总酚含量、异黄酮含量和抗氧化活性的变化。总酚和异黄酮丙二酰基糖苷、乙酰基糖苷和苷元的含量增加，而 2,2-二苯基-1-苦基肼（DPPH）和 2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）自由基清除活性和铁还原/抗氧化能力（FRAP）测定结果增加，但异黄酮糖苷水平降低。发酵 24 小时后，不添加大蒜的传统韩国大豆酱（CFWOG）的总酚和总异黄酮含量以及抗氧化活性均高于添加大蒜的传统韩国大豆酱（CFWG），但发酵 72 小时后 CFWOG 的含量则低于 CFWG。特别是在发酵 72 小时后，CFWG 中总酚、大豆苷元、染料木苷和黄豆苷的含量最高，分别为 15.18mg/g、264.4μg/g、16.4μg/g 和 31.1μg/g，DPPH 自由基清除活性为 82.89%，ABTS 自由基清除活性为 106.32%，FRAP 测定结果为 1.47（OD593nm）。由此可见，CFWG 具有较高的抗氧化活性可能与发酵过程中总酚含量、异黄酮丙二酰基糖苷、乙酰基糖苷和苷元含量显著增加有关。
