کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586350 | 1492047 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The purpose of this study was to investigate bacterial communities and health-benefit-related parameters in doenjang prepared with various brine concentrations (8, 12, 16, and 20%). Phenolic, flavonoid, melanoidin and isoflavone contents, antioxidation, and antiproliferation of doenjang (AD8, AD12, AD16, and AD20) aged for 3â¯months were compared with those of initial doenjang (ID8, ID12, ID16, and ID20). The ID8 and AD8 doenjang, made with 8% brine, contained higher phenolics, melanoidins, and isoflavones than those with high salinity. As results of bacterial communities, Enterococcus was a dominant bacterium in most doenjang, while Lactobacillus was predominant in AD8. Trolox equivalent antioxidant capacity (32.5â¯Âµmolâ¯TE/gâ¯dwb) and DPPH radical-scavenging capacity (57â¯Âµmolâ¯TE/gâ¯dwb) values of AD8 were the highest among samples. The EC50 of HT-29 cell proliferation treated with AD8 was 0.47 mg/mL, while EC50 of AD20 was 1.07â¯mg/mL, indicating stronger antiproliferative activity in low-salinity doenjang.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 402-409
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 402-409
نویسندگان
Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim,