Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.
Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.
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DOI：
10.1007/s00217-013-1936-7
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发表时间：
2013-06-01
影响因子：
3.3
通讯作者：
Liu, Wen-Hsiung
中科院分区：
文献类型：
--
作者：
Cheng, Kuan-Chen;Wu, Jiun-Yi;Liu, Wen-Hsiung
本研究对黑豆固态发酵工艺进行了研究。用蒸汽煮熟的完整黑豆和脱皮黑豆培养少孢根霉(31996)、少孢根霉(NTU-5)和米根霉(30894)3种丝状真菌。结果表明，发酵提高了黑豆甲醇[80%(v/v)]提取物的总酚和异黄酮苷元含量以及抗氧化活性。在3个候选菌株中，以少孢链霉菌BCRC 31996为工作菌株，以脱皮的台南3号黑豆为底物，利用其较高的总酚含量、异黄酮苷元积累和2，2-二苯基-1-苦基肼(DPPH)清除自由基活性。经过6天的发酵，脱皮黑豆提取物总酚含量较高，为2876.2µg/g，是原大豆提取物总酚含量的1.16倍。发酵脱皮黑豆提取物对DPPH的清除作用在第3天达到最大。脱皮黑豆样品的β-葡萄糖苷酶活性随时间的延长而升高，并导致异黄酮苷元的积累。固态黑豆发酵产品作为营养补充剂和保健食品的功能性成分。
In the present study, a solid-state fermentation process of black soybean was developed. Three filamentous fungi including Rhizopus oligosporus (BCRC 31996), R. oligosporus (NTU-5), and Rhizopus oryzae (BCRC 30894) were cultivated with steam-cooked intact and dehulled black soybeans. It was found that fermentation enhanced the total phenolic and isoflavone aglycone content as well as antioxidant activity of the black soybean methanol [80 % (v/v)] extracts. Among the three candidates, R. oligosporus BCRC 31996 was chosen as the working strain, and dehulled Tainan NO.3 black soybeans were used as the substrate based on the relatively high total phenolic content, isoflavone aglycone accumulation, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect of the fermented extracts. In a 6-day fermentation, extracts of the fermented dehulled black soybeans yielded higher total phenolic content (2,876.2 mu g/g) which was 1.16 times of the result from the intact soybean extracts. The DPPH scavenging effect of the fermented dehulled black soybean extract reached its maximum on the third day. The activity of beta-glucosidase of dehulled black soybean samples increased with time and resulted in accumulation of isoflavone aglycones. The product of solid-state black soybean fermentation serves as a functional ingredient in the products of nutritional supplements and health foods.