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Evaluation of biological activities of the short-term fermented soybean extract

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Abstract

The short-term fermented soybean extract (FSE) using soybean and wheat was prepared at a high temperature to accelerate proteolytic hydrolysis. The chemical composition and in vitro biological activities of FSE were investigated. FSE contained mainly the low molecular weight peptides of less than 3 kDa and was dominantly composed of glutamic acid, leucine, proline, and alanine. The EC50 value of DPPH radical scavenging activity of FSE was 1.63 mg/mL, and the inhibition of linoleic acid autoxidation by FSE was equivalent to 77% of the antioxidant activity of α-tocopherol. FSE showed a concentration-dependent antimicrobial activity against Bacillus subtilis and Escherichia coli. In addition, FSE at 1 mg/mL showed the strong inhibition effects on growth of MCF7 and HT1080 with 58 and 64%, respectively. In conclusion, FSE prepared by rapid fermentation may be useful as a functional food ingredient with antioxidant, antimicrobial, and antitumor activities.

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Authors and Affiliations

  1. Department of Food and Nutrition, Hanyang University, Seoul, 133-791, Korea

    Ji-Soo Lee, Shin-Joung Rho & Hyeon Gyu Lee

  2. WCU Biomodulation Major, Department of Agricultural Biotechnology and Center for Food and Bioconvergence, Seoul National University, Seoul, 151-921, Korea

    Ki Won Lee

  3. Department of Food and Biotechnology, Korea University, Sejong, 339-700, Korea

    Young-Wan Kim

Authors
  1. Ji-Soo Lee
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  2. Shin-Joung Rho
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  3. Young-Wan Kim
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  4. Ki Won Lee
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  5. Hyeon Gyu Lee
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Correspondence to Hyeon Gyu Lee.

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Lee, JS., Rho, SJ., Kim, YW. et al. Evaluation of biological activities of the short-term fermented soybean extract. Food Sci Biotechnol 22, 973–978 (2013). https://doi.org/10.1007/s10068-013-0172-z

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  • DOI: https://doi.org/10.1007/s10068-013-0172-z

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