Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities

Seung Ok Yang, So Hyun Kim, Sayeon Cho, Jaehwan Lee, Young Suk Kim, Sung Seob Yun, Hyung Kyoon Choi

Research output: Contribution to journalArticlepeer-review

16 Scopus citations

Abstract

Changes in metabolites in fermented soymilk prepared with selected Bifidobacterium and Streptococci strains were analyzed using a 1H-NMR-based metabolomic technique. Principal components analysis (PCA) allowed the clear separation of 50% methanol extracts from fermented soymilk with different fermentation times by combining principal components PC1 and PC3, which accounted for 55.1% of the total variance. Loading plot analysis was performed to select major compounds contributing to the separation, and the relative levels of selected metabolites were determined. In addition, the free-radical scavenging activities of each sample were investigated, and the underlying mechanisms were elucidated by determining the total phenolics and total flavonoids contents of each sample. The present study suggests the usefulness of combining 1HNMR with PCA in discriminating fermented soymilk samples with different fermentation times, and elucidates of the factors affecting free-radical scavenging activities of fermented soymilk.

Original languageEnglish
Pages (from-to)1184-1188
Number of pages5
JournalBioscience, Biotechnology and Biochemistry
Volume73
Issue number5
DOIs
StatePublished - 2009

Keywords

  • H NMR
  • Classification
  • Fermented soymilk
  • Free-radical scavenging activities
  • Principal component analysis

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