Acknowledgement
This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value-added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (119116-01).
References
- M. Niva. (2007). 'All foods affect health': Understandings of functional foods and healthy eating among health-oriented Finns. Appetite, 48(3), 384-393. DOI : 10.1016/j.appet.2006.10.006
- E. G. Mun, B. Kim, E. Y. Kim, H. J. Lee, Y. Kim, Y. Park & Y. S. Cha. (2018). Research trend in traditional fermented foods focused on health functional evaluation. J Korean Soc Food Sci Nutr, 47(4), 373-386. DOI : 10.3746/jkfn.2018.47.4.373
- K. Y. Park. (2012). Increased health functionality of fermented foods. Food Industry and Nutrition 17(1), 1-8.
- D. Shin & D. Jeong. (2015). Korean traditional fermented soybean products: Jang. Journal of Ethnic Foods, 2(1), 2-7. DOI : 10.1016/j.jef.2015.02.002
- S. Parekh, V. A. Vinci & R. J. Strobel. (2000). Improvement of microbial strains and fermentation processes. Appl Microbiol Biotechnol, 54(3), 287-301. DOI : 10.1007/s002530000403
- S. R. Couto & M. A. Sanroman. (2006). Application of solid-state fermentation to food industry-a review. Journal of Food Engineering, 76(3), 291-302. DOI : 10.1016/j.jfoodeng.2005.05.022
- H. Y. Ahn, K. R. Park, Y. R. Kim, J. Y. Cha & Y. S. Cho. (2013). Chemical characteristics in fermented cordycepin-enriched Cordyceps militaris. Journal of Life Science, 23(8), 1032-1040. DOI : 10.5352/jls.2013.23.8.1032
- L. Aguirre, E. M. Hebert, M. S. Garro & G. S. de Giori. (2014). Proteolytic activity of Lactobacillus strains on soybean proteins. LWT-Food Science and Technology, 59(2), 780-785. DOI : 10.1016/j.lwt.2014.06.061
- K. R. Pandey, S. R. Naik & B. V. Vakil. (2015). Probiotics, prebiotics and synbiotics-a review. J Food Sci Technol, 52(12), 7577-7587. DOI : 10.1007/s13197-015-1921-1
- V. Lei, W. K. A. Amoa-Awua & L. Brimer. (1999). Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms. Int J Food Microbiol, 53(2-3), 169-184. DOI : 10.1016/s0168-1605(99)00156-7
- D. O. Otieno, J. F. Ashton & N. P. Shah. (2006). Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei. Food Research International, 39(4), 394-407. DOI : 10.1016/j.foodres.2005.08.010
- S. Srivastava, D. Singh, S. Patel & M. R. Singh. (2017). Role of enzymatic free radical scavengers in management of oxidative stress in autoimmune disorders. Int J Biol Macromol, 101, 502-517. DOI : 10.1016/j.ijbiomac.2017.03.100
- M. Antolovich, P. D. Prenzler, E. Patsalides, S. McDonald & K. Robards. (2002). Methods for testing antioxidant activity. Analyst, 127(1), 183-198. DOI : 10.1039/b009171p
- S. G. Lee. (2013). Quality control of Chrysanthemum species by simultaneous determination of phenolic compounds. Master's thesis, Chungang University, Seoul.
- H. G. Kim, J. H. Ko, Y. G. Lee, H. S. Pak, D. C. Kim, K. S. Son, Y. S. Baek, O. K. Kwon, H. K. Shin & N. I. Baek. (2016). Flavonoids from the flower of Chrysanthemum morifolium. J Appl Biol Chem, 59(4), 357-360. DOI : 10.3839/jabc.2016.060
- Y. Sato, S. Itagaki, T. Kurokawa, J. Ogura, M. Kobayashi, T. Hirano, M. Sugawara & K. Iseki. (2011). In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid. Int J Pharm, 403(1-2), 136-138. DOI : 10.1016/j.ijpharm.2010.09.035
- H. J. Oh & C. S. Kim. (2007). Antioxidant and nitrite scavenging ability of fermented soybean foods (Chungkukjang, Doenjang). J Korean Soc Food Sci Nutr, 36(12), 1503-1510. DOI : 10.3746/jkfn.2007.36.12.1503
- J. Y. Choi, J. S. Lim, B. R. Sim & Y. H. Yang. (2020). Inhibitory effect of lactic acid bacteria-fermented Chrysanthemum indicum L. on adipocyte differentiation through hedgehog signaling. Journal of Life Science, 30(6), 532-541. DOI : 10.5352/JLS.2020.30.6.532
- V. Dewanto, X. Wu, K. K. Adom & R. H. Liu. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50(10), 3010-3014. DOI : 10.1021/jf0115589
- M. Moreno, M. I. Isla, A. R. Sampietro & M. A. Vattuone. (2000). Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol, 71(1-2), 109-114. DOI : 10.1016/s0378-8741(99)00189-0.
- M. S. Blois. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200. https://doi.org/10.1038/1811199a0
- M. Oyaizu. (1986). Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine. The Japanese Journal of Nutrition and Dietetics, 44(6), 307-315. DOI : 10.5264/eiyogakuzashi.44.307
- H. Haraguchi, K. Hashimoto & A. Yagi. (1992). Antioxidative substances in leaves of Polygonum hydropiper. J Agric Food Chem, 40, 1349-1351. DOI : 10.1021/jf00020a011
- C. A. Rice-Evans, N. J. Miller & G. Paganga. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2(4), 152-159. DOI : 10.1016/S1360-1385(97)01018-2
- N. B. Othman, D. Roblain, N. Chammen, P. Thonart & M. Hamdi. (2009). Antioxidant phenolic compounds loss during the fermentation of Chetoui olives. Food Chem, 116(3), 662-669. DOI : 10.1016/j.foodchem.2009.02.084
- M. S. Oliveira, E. P. Cipolatti, E. B. Furlong & L. S. Soares. (2012). Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran. Food Science and Technology (Campinas), 32(3), 531-537. DOI : 10.1590/s0101-20612012005000071
- J. I. Hong, H. J. Kim & J. Y. Kim. (2011). Factors affecting reactivity of various phenolic compounds with the Folin-Ciocalteu reagent. J Korean Soc Food Sci Nutr, 40(2), 205-213. DOI : 10.3746/jkfn.2011.40.2.205
- N. Rajapakse, E. Mendis, W. K. Jung, J. Y. Je & S. K. Kim. (2005). Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International, 38(2), 175-182. DOI : 10.1016/j.foodres.2004.10.002
- F. O. Adetuyi & T. A. Ibrahim. (2014). Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of okra (Abelmoschus esculentus) seeds. Nigerian Food Journal, 32(2), 128-137. DOI : 10.1016/s0189-7241(15)30128-4
- N. S. Alrawaiq & A. Abdullah. (2014). A review of flavonoid quercetin metabolism bioactivity and antioxidant properties. Int J PharmTech Res, 6(3), 933-941.
- J. Chen, S. Liu, R. Ye, G. Cai, B. Ji & Y. Wu. (2013). Angiotensin-I converting enzyme (ACE) inhibitory tripeptides from rice protein hydrolysate: Purification and characterization. Journal of Functional Foods, 5(4), 1684-1692. DOI : 10.1016/j.jff.2013.07.013
- J. H. Yang, J. L. Mau, P. T. Ko & L. C. Huang. (2000). Antioxidant properties of fermented soybean broth. Food Chem, 71(2), 249-254. DOI : 10.1016/S0308-8146(00)00165-5
- L. L. S. Canabady-Rochelle, C. Harscoat-Schiavo, V. Kessler, A. Aymes, F. Fournier & J. M. Girardet. (2015). Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods. Food Chem, 183, 129-135. DOI : 10.1016/j.foodchem.2015.02.147
- J. P. Cosgrove, D. F. Church & W. A. Pryor. (1987). The kinetics of the autoxidation of polyunsaturated fatty acids. Lipids, 22(5), 299-304. DOI : 10.1007/BF02533996
- S. Maqsood, S. Benjakul, A. Abushelaibi & A. Alam. (2014). Phenolic compounds and plant phenolic extracts as natural antioxidants in prevention of lipid oxidation in seafood: A detailed review. Comprehensive Reviews in Food Science and Food Safety, 13(6), 1125-1140. DOI : 10.1111/1541-4337.12106
- P. F. Wang & R. L. Zheng. (1992). Inhibitions of the autoxidation of linoleic acid by flavonoids in micelles. Chem Phys Lipids, 63(1-2), 37-40. DOI : 10.1016/0009-3084(92)90019-l