A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis

被引：35

作者：

Han, Seon Su ^{[1
]}

Hur, Sun Jin ^{[2
]}

Lee, Si Kyung ^{[1
]}

机构：

[1] Konkuk Univ, Dept Bioresources & Food Sci, Seoul 143701, South Korea

[2] Chung Ang Univ, Dept Anim Sci & Technol, Anseong 456756, Gyeonggi, South Korea

来源：

FOOD & FUNCTION | 2015年 / 6卷 / 08期

关键词：

RADICAL SCAVENGING ACTIVITIES; PHENOLIC-ACIDS; IDENTIFICATION; NITROSAMINE; INHIBITION; EXTRACTION; FLAVONOIDS; ENZYMES;

D O I：

10.1039/c5fo00290g

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This study was conducted to determine the antioxidative and anti-inflammatory activities of non-fermented or Bacillus subtilis-fermented soybeans and sword beans (red and white). The total flavonoid content in both sword bean types was higher (1.9-2.5-fold) than that in soybeans. The total phenolic content in fermented red sword beans was 2.5-fold greater than that in non-fermented red sword beans. HPLC profiles revealed that gallic acid, methyl gallate, and ellagic acid were major phenolic components of non-fermented/fermented red sword beans. DPPH radical scavenging activity and ferric-reducing antioxidant power were higher in fermented red sword beans than in other beans. Non-fermented/fermented red sword beans had higher nitrite scavenging activity than butylated hydroxytoluene and non-fermented/fermented soybeans. The hyaluronidase inhibitory activity of non-fermented/fermented red sword beans was higher (1.5-2.6-fold) than that of non-fermented/fermented soybeans. These results suggest that B. subtilis-fermented sword beans are potential natural antioxidant sources and anti-inflammatory agents for the food industry.

引用

页码：2736 / 2748

页数：13

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