Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+32-466-90-21-62

Abstract

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

Shieh Ping Ping, Shu Cheng Shih, Chen Tong Rong and Wei Que King

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

Top