Enhancement of the angiotensin converting enzyme inhibitory activity and antioxidant capability of black soy whey by using different lactobacterial fermentation
| Autor: | yang, cheng-yuan, 楊政遠 |
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| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 103 Black soy whey (BSW) were produced from Tainan 3 Glycine max and subjected to incubation using Lactobacillus plantarum, Lactobacillus paracacei and Leuconostoc mesenteroide at 37oC for the evaluation of total microbial count, pH, titratable acid and optimal fermentation time. The ferric chelating capability (FCC), total reducing power (TRP), 2,2-diphenyl-1- picrylhydrazyl (DPPH) free-radical scavenging capability and the antioxidant components after optimal fermentation period were evaluated. FCC and TRP were declined slightly after fermentation due to possible hydrolysis of peptide. Whereas, the DPPH scavenging capability increased from 56.1 % to 61.8-75.2 % after fermentation.; total phynolics, 15.4 to 22.6-25.9 mg GAE/g extract. High performance liquid chromatography analysis indicated that isoflavone glucosides were converted by the employed lactic acid producing bacteria: Daizin, from 3.46 ± 0.13 to 0.25-0.99 µg/ml; Genistin, 3.70 ± 0.14 to 0.08-0.24 µg/ml. Nevertheless, the physiologically active isoflavone aglycones such as Daidzein (0.27 ± 0.05µg/ml) and Genistein (0.06 ± 0.01µg/ml ) were promoted to1.23-2.09 and1.36-1.76µg/ml, respectively. Angiotensin-converting enzyme inhibitory (ACEi) activity of raw BSW was 55.0 ± 0.023 % which significantly increase ( p < 0.05 ) by fermentation 86.8-95.6 %. The lactic acid produced bacteria can result in better free radical scavenging capability, ACEI activity and isoflavone aglycone with high physiological accessibility, thus dramatically enhance the functional value and commercialization potential of BSW. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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