alexa Effect of Isoflavone Aglycone Content and Antioxidation Activity in Natto by Various Cultures of Bacillus Subtilis During the Fermentation Period | OMICS International
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Effect of Isoflavone Aglycone Content and Antioxidation Activity in Natto by Various Cultures of Bacillus Subtilis During the Fermentation Period

Shieh Ping Ping1, Shu Cheng Shih2, Chen Tong Rong2 and Wei Que King1*

1Department of Food Science and Technology, National Taitung Junior College, No.889, Jhengci North Road, Taitung, 95045 Taiwan

2Department of Food Science, National Chiayi University, 300 Syuefu Road, Chiayi, 60004, Taiwan, ROC

*Corresponding Author:
Wei Que King
Department of Food Science and Technology
National Taitung Junior College, No.889
Jhengci North Road, Taitung, 95045 Taiwan
Tel: 886-89-226389
Fax: 886-89-236941
E-mail: [email protected]

Received Date: May 10, 2012; Accepted Date: July 23, 2012; Published Date: July 25, 2012

Citation: Ping SP, Shih SC, Rong CT, King WQ (2012) Effect of Isoflavone Aglycone Content and Antioxidation Activity in Natto by Various Cultures of Bacillus Subtilis During the Fermentation Period. J Nutr Food Sci 2:153. doi:10.4172/2155-9600.1000153

Copyright: © 2012 Ping SP, et al, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

This study investigated the isoflavone aglycones content and antioxidant activities (total phenol, 1,1-diphenyl- 2-picrylhydrazyl (DPPH) free radical-scavenging activity and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) free radical scavenging ability) of cooked soybeans fermented by various cultures of Bacillus subtilis, including B. subtilis N205 (BS205), B. subtilis BCRC14718 (BS14718) and a co-culture of B. subtilis N205 with B. subtilis BCRC 14718 (BSCO) at 42°C for 48 h. Fermentation by the various B. subtilis strains produced with varying contents of isoflavone aglycones, arranged in increasing concentration as follows: BS14781 (172.94 mg/100 g dry wt.) >BSCO (117.20 mg/100 g dry wt.) >BS205 (34.20 mg/100 g dry wt.). However, the total phenolic content, DPPH free radical scavenging activity and ABTS free radical scavenging ability in Natto fermented by BSCO was higher than those produced by BS205 and BS14718 after fermentation for 48 h

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

clin[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version