Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health
In the investigation of " Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae" by Hwan Nam D, Jung Kim H, Sun Lim J, Heon Kim K, Park CS, Hwan Kim J, Lim J, Young Kwon D, Kim IH, Kim JS., posted in US National Library of Medicine National Institutes of Health, researchers found that both high isoflavone variety Aga 3 and medium isoflavone variety Daewon of soybean fermented with Asp oryzae NL5 for 4 to 5 d showed the highest increase in free isoflavone contents, together with the highest antioxidant activity. In conclusion, the antioxidant activity of fermented soy was proportional to the concentration of free isoflavones, and was significantly influenced by total isoflavone content of soybean variety and fermentation period. Practical Application: Isoflavone profile and antioxidant capacity of soybean were widely variable during fermentation with Asp oryzae, and thereby it is recommended that meju (or koji) preparation condition, in particular, fermentation time is carefully optimized to maximize the antioxidant capacity of soy products fermented by Asp oryzae.
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