A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis
Autor: | Seon Su Han, Sun Jin Hur, Si Kyung Lee |
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Rok vydání: | 2015 |
Předmět: |
Flavonoids
chemistry.chemical_classification Antioxidant Chemistry DPPH medicine.medical_treatment Flavonoid Anti-Inflammatory Agents food and beverages Fabaceae General Medicine Antioxidants carbohydrates (lipids) chemistry.chemical_compound Fermentation medicine Butylated hydroxytoluene Soybeans Gallic acid Food science Methyl gallate Bacillus subtilis Food Science Ellagic acid |
Zdroj: | Food & Function. 6:2736-2748 |
ISSN: | 2042-650X 2042-6496 |
Popis: | This study was conducted to determine the antioxidative and anti-inflammatory activities of non-fermented or Bacillus subtilis-fermented soybeans and sword beans (red and white). The total flavonoid content in both sword bean types was higher (1.9-2.5-fold) than that in soybeans. The total phenolic content in fermented red sword beans was 2.5-fold greater than that in non-fermented red sword beans. HPLC profiles revealed that gallic acid, methyl gallate, and ellagic acid were major phenolic components of non-fermented/fermented red sword beans. DPPH radical scavenging activity and ferric-reducing antioxidant power were higher in fermented red sword beans than in other beans. Non-fermented/fermented red sword beans had higher nitrite scavenging activity than butylated hydroxytoluene and non-fermented/fermented soybeans. The hyaluronidase inhibitory activity of non-fermented/fermented red sword beans was higher (1.5-2.6-fold) than that of non-fermented/fermented soybeans. These results suggest that B. subtilis-fermented sword beans are potential natural antioxidant sources and anti-inflammatory agents for the food industry. |
Databáze: | OpenAIRE |
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