کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7621841 | 1494522 | 2018 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
TFCGlycitin (PubChem CID: 187808)Genistein (PubChem CID: 5280961)Glycitein (PubChem CID: 5317750)SPM2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)CLAMRSTPCABTSDPPHAntioxidant - آنتی اکسیدانDigestive enzyme - آنزیم گوارشیconjugated linoleic acid - اسید لینولئیک کونژوگهIsoflavone - ایزوفلاونDaidzin (PubChem CID: 107971) - جاذین (PubChem CID: 107971)Genistin (PubChem CID: 5281377) - جنیستین (PubChem CID: 5281377)Daidzein (PubChem CID: 5281708) - دایدزین (PubChem CID: 5281708)Fermented soybean - سویا تخمیر شدهTotal phenolic content - محتوای فنلی کلTotal flavonoid content - مقدار کل فلاونوئیدGas chromatography - کروماتوگرافی گازی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
This research was the first to investigate the variations of conjugated linoleic acid (CLA), isoflavone, digestive enzyme inhibition, and antioxidant properties in hydrolysate soybean milks under fermentation using Lactobacillus plantarum P1201. The average CLA contents increased significantly in the range of NDâ¯ââ¯0.91-1.75â¯mg/g during fermentation, whereas the isoflavone glucosides were markedly reduced (1570.01â¯ââ¯548.41â¯Âµg/g, 65%) with the increase of aglycone contents (58.75â¯ââ¯453.45â¯Âµg/g, 7.7 times). In particular, daidzein and cis-9, trans-11 CLA exhibited the predominant compositions (>50% andâ¯>90%) with considerable increases in fermented soybean milks. Total phenolic and flavonoid contents also slightly increased. Interestingly, fermented soybean extracts possessed potent α-glucosidase and pancreatic lipase inhibitory effects with average 32.4â¯ââ¯55.5% and NDâ¯ââ¯43.4% at a concentration of 500â¯Î¼g/ml. Moreover, the antioxidant properties against three radicals increased markedly as the following order: ABTS (46.1â¯ââ¯87.6%)â¯>â¯DPPH (38.8â¯ââ¯77.4%)â¯>â¯hydroxyl (15.6â¯ââ¯47.0%). Therefore, fermented hydrolysate milks might have attributed to enhance the soybean value.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 43, April 2018, Pages 17-28
Journal: Journal of Functional Foods - Volume 43, April 2018, Pages 17-28
نویسندگان
Jin Hwan Lee, Baolo Kim, Chung Eun Hwang, Md. Azizul Haque, Su Cheol Kim, Chung Soo Lee, Sang Soo Kang, Kye Man Cho, Dong Hoon Lee,