Bioactive phenolic compounds of soybean (Glycine max cv. Merit): modifications by different microbiological fermentations

• Autorzy: Duenas M. , Hernandez T. , Robredo S. , Lamparski G. , Estrella I. , Munoz R.
• Języki publikacji: EN

Abstrakty

EN

In this work, the effect of solid-substrate fermentation with Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis of soybean seeds on bioactive phenolic compounds was studied. Among the analysed sample extracts several phenolic compounds, hydroxybenzoics, hydroxycinnamics and fl avonoids, such as fl avonols, fl avanones, isofl avones were identifi ed by HPLC-DAD-ESI/MS. The results obtained indicate that fermentation process carried out in seeds inoculated with different microorganisms produced signifi cant changes in fl avonoids and phenolic acids contents. A signifi cant increase in the content of phenolic acids was observed in the samples fermented with the different microorganisms with respect to soybean without fermentation and fermented naturally. Fermentation process produced also important changes in fl avonoids compounds, with a signifi cant formation in isofl avone aglycone contents such as daidzein, glycitein and genistein as a consequence of glucosidase activity of microorganism in this process, showing signifi cant differences (p<0.05) with respect to control. Therefore, this process was shown to be a good way to increase the phenolic content of soybean, which could confer health-promoting effects.

Słowa kluczowe

EN

bioactive compound; phenolic compound; soybean; seed; Glycine max; Merit cultivar; modification; microbiological fermentation; phenolic acid; Aspergillus oryzae; Rhizopus oryzae; Bacillus subtilis; isoflavone; vitamin; saponin; protein; carotenoid; human health

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2012
• Tom: 62
• Numer: 4
• Opis fizyczny: p.241-250,fig.,ref.

Twórcy

autor

Duenas M.

• Grupo de Investigacion en Polifenoles, Unidad de Nutricion y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007-Salamanca, Spain

autor

Hernandez T.

autor

Robredo S.

autor

Lamparski G.

autor

Estrella I.

autor

Munoz R.

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