Comparative study on protein digestibility, protein patterns, antioxidant activities of raw, cooked and fermented soybeans
Comparative study on protein digestibility, protein patterns, antioxidant activities of raw, cooked and fermented soybeans
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发表时间：
2018-11
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通讯作者：
Sunantha Ketnawa;Y. Ogawa
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作者：
Sunantha Ketnawa;Y. Ogawa
大豆（Glycine max L.）梅尔）是一种多功能的食物来源，含有蛋白质、多不饱和脂肪、纤维、维生素、矿物质和其他人体必需的营养素。本研究旨在比较接种枯草芽孢杆菌的生、熟和发酵纳豆蛋白质消化率。采用体外模拟胃肠道消化技术（IVD）对纳豆进行消化试验。研究了纳豆体外成熟过程中氨基酸组成和抗氧化活性的变化。结果发现，三氯乙酸（TCA）可溶性肽产量增加约46%和62%的纳豆和煮熟的大豆后，IVD，分别。采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）技术，研究了熟大豆和纳豆在体外成熟过程中可溶性蛋白质组分的变化。经体外消化后，熟大豆和纳豆中的必需氨基酸含量分别提高了6倍和49倍，其中精氨酸含量最高（P <0.05）。有趣的是，随着IVD次数的增加，抗氧化性能增加（P <0.05）。抗氧化活性在体外培养前后增加了2-4倍。这可以通过在IVD消化的级分中抗氧化剂氨基酸组成（Trp、Tyr、Met、Cys、His、Phe和Pro）的增加来支持，特别是在纳豆中。纳豆体外培养后的部分抗氧化活性最高。这些结果表明，与生大豆和熟大豆相比，纳豆具有更好的消化率和抗氧化活性。
Soybean ( Glycine max L. Merr.) is a versatile food source with protein, polyunsaturated fats, fiber, vitamins, minerals and other essential nutrients for humans. The purpose of this study is to compare the protein digestibility among raw, cooked and fermented soybeans (Natto) inoculated with Bacillus subtilis var. natto using simulated in vitro gastrointestinal digestion technique (IVD). Amino acid composition and antioxidant activity change during IVD of Natto were also investigated. It was found that trichloroacetic (TCA) soluble peptide yield increased around 46 and 62% in Natto and cooked soybean after IVD, respectively. The soluble protein fractions of cooked soybean and Natto during IVD were digested from large protein fraction into smaller protein sub-fraction observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). After IVD, all essential amino acid especially Arg was found to remarkable increase for 6-fold and 49-fold in cooked soybean and Natto, respectively ( P <0.05). Interestingly, antioxidant properties increased when IVD times were increased ( P <0.05). The increment of antioxidant activities was 2-4 fold changing between before and after IVD. This can be supported by an increment in antioxidant amino acid composition (Trp, Tyr, Met, Cys, His, Phe and Pro) in IVD digested fractions especially in Natto. The highest antioxidant activity was found in fraction after IVD of Natto. These results indicated that Natto had better digestibility and antioxidant activity compared to raw and cooked soybeans.