Isoflavone, β-Glucan Content and Antioxidant Activity of Defatted Soybean Powder by Bioconversion with Lentinula edodes

표고 균사에 의한 탈지 대두박 생물전환 발효물의 이소플라본, 베타글루칸 함량 및 항산화활성

  • Jung, Tae-Dong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Shin, Gi-Hae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Jae-Min (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Choi, Sun-Il (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Sang Jong (STR biotech Co., LTD.) ;
  • Heo, In Young (STR biotech Co., LTD.) ;
  • Park, Seon Ju (STR biotech Co., LTD.) ;
  • Oh, Sea-Kwan (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Woo, Koan-Sik (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA) ;
  • Lim, Jae Kag (Department of Chemical Engineering and Biotechnology, Korea Polytechnic University) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 정태동 (강원대학교 식품생명공학과) ;
  • 신기해 (강원대학교 식품생명공학과) ;
  • 김재민 (강원대학교 식품생명공학과) ;
  • 최선일 (강원대학교 식품생명공학과) ;
  • 이진하 (강원대학교 식품생명공학과) ;
  • 이상종 ((주)에스티알바이오텍) ;
  • 허인영 ((주)에스티알바이오텍) ;
  • 박선주 ((주)에스티알바이오텍) ;
  • 오세관 (국립식량과학원 수확후이용과) ;
  • 우관식 (국립식량과학원 수확후이용과) ;
  • 임재각 (한국산업기술대학교 생명과학공학과) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Received : 2016.07.08
  • Accepted : 2016.08.18
  • Published : 2016.10.28


This study investigated the isoflavone content, total phenol content, antioxidant activities (DPPH radical scavenging and oxygen radical absorbance capacity) and ${\beta}$-glucan content of defatted soybean extracts by bioconversion. Soybean was fermented with Lentinula edodes using submerged liquid fermentation system. Defatted soybean powder prepared by hexane (HDS; hexane defatted soybean) and ethanol (EDS; ethanol defatted soybean). The major components of non-fermented HDS (NFHDS) and EDS (NFEDS) were glucoside, such as daidzin, glycitin and genistin. During the bioconversion processing, isoflavone glucoside converted into aglycone such as daidzein, glycitein and genistein. The highest total isoflavone contents of fermented HDS (FHDS) were $2577.96{\mu}g/mL$, and the lowest total isoflavone contents of NFEDS were $428.27{\mu}g/mL$. The highest total phenol contents of fermented EDS (FEDS) was 42.34 mg GAE/g. DPPH radical scavenging and ORAC value were 31.30 to 59.92% and 247.48 to $786.36{\mu}M\;TE/g$ in non-fermented defatted soybean and fermented soybean, respectively. ${\beta}$-Glucan contents were 0.09 to 0.11% in non-fermented defatted soybean and fermented soybean, respectively. These results indicate that fermented soybean could be used as natural antioxidants for the development of functional foods.


Supported by : 농림축산식품부


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