Correlation between antioxidative activities and metabolite changes during cheonggukjang fermentation

Jiyoung Kim, Jung Nam Choi, Daejung Kang, Gun Hee Son, Young Suk Kim, Hyung Kyoon Choi, Dae Young Kwon, Choong Hwan Lee

Research output: Contribution to journalArticlepeer-review

54 Scopus citations

Abstract

Liquid chromatography mass spectrometry and multivariate analysis were employed to investigate the correlation between fermentation time-dependent metabolite changes in cheonggukjang, a traditional fermented soybean product, and changes in its antioxidant activity over 72h. The metabolite patterns were clearly distinguished not by strains but by fermentation time, into patterns I (0-12 h), II (12-24 h), and III (24-72 h), which appeared as distinct clusters on principal component analysis. The compounds that significantly contributed to patterns I, II, and III were soyasaponins, isoflavonoid derivatives, and isoflavonoid aglycons respectively. Partial least square analysis for metabolite to antioxidant effects showed correlations between the ferric reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay during 24-36 h, and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) test and total phenol content (TPC) during 36-72 h. Compared with the strong negative correlations of glucosylated-isoflavonoids with DPPH, ABTS and TPC during fermentation, the isoflavonoid aglycon displayed strong positive correlations with these compounds during fermentation.

Original languageEnglish
Pages (from-to)732-739
Number of pages8
JournalBioscience, Biotechnology and Biochemistry
Volume75
Issue number4
DOIs
StatePublished - 2011

Keywords

  • Antioxidant effects
  • Cheonggukjang
  • Fermentation
  • Liquid chromatography-mass spectrometry (LC-MS)
  • Metabolite profiling

Fingerprint

Dive into the research topics of 'Correlation between antioxidative activities and metabolite changes during cheonggukjang fermentation'. Together they form a unique fingerprint.

Cite this