NDLI: Changes of isoflavone profiles in Cheonggukjang with Lentinus edodes

Content Provider	Springer Nature Link
Author	Jeong, Min Kyu Park, Min Hee Park, JungWoo Lee, JaeHwan Kim, Mi Ja Park, Ki Moon
Copyright Year	2012
Abstract	Cheonggukjang, a traditional soy food, was prepared with addition of Lentinus edodes powder at 0, 5, and 10% (w/w), and the distribution of isoflavones were analyzed by high performance liquid chromatography during fermentation for 48 h. β-Glucosidase activity and changes in succinyl genistin and succinyl daidzin were monitored. β-Glucosidase activity in cheonggukjang with 5 and 10% (w/w) L. edodes powder were significantly higher than those in control samples (p <0.05). Total isoflavones in 48-h fermented cheonggukjang with 0, 5, and 10% (w/w) L. edodes powder were 4.88, 4.26, and 3.99 μmole/g, respectively. Aglycones of isoflavones in cheonggukjang with 5 and 10% (w/w) L. edodes powder were 27.61 and 24.76% for 24 h and 28.2 and 38.74% for 48 h, whereas those in control samples were 5.50 and 21.11% for 24 and 48 h, respectively. Succinyl daidzin and succinyl genistin in L. edodes powder-added cheonggukjang were significantly lower than those of control samples (p <0.05), implying that β-glucosidase activity from L. edodes negatively affected the formation of succinyl derivatives.
Starting Page	115
Ending Page	119
Page Count	5
File Format	PDF
ISSN	17382203
Journal	Journal of the Korean Society for Applied Biological Chemistry
Volume Number	55
Issue Number	1
e-ISSN	2234344X
Language	English
Publisher	The Korean Society for Applied Biological Chemistry
Publisher Date	2012-02-29
Publisher Place	Seoul
Access Restriction	Subscribed
Subject Keyword	isoflavones Applied Microbiology β-glucosidase activity Biological Techniques Lentinus edodes powder cheonggukjang Bioorganic Chemistry
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Biochemistry, Genetics and Molecular Biology

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