Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

• Published in: Journal of food composition and analysis Vol. 24; no. 3; pp. 402 - 410
• Main Authors: Cho, Kye Man, Lee, Jin Hwan, Yun, Han Dae, Ahn, Byung Yong, Kim, Hoon, Seo, Weon Taek
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Inc 01.05.2011; Elsevier
• Subjects: Aglycones; Bacillus subtilis; Bacillus subtilis CS90; Biological and medical sciences; Cheonggukjang; DPPH; Fermentation; Flavanols; Food analysis; Food composition; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; General aspects; Isoflavones; Methods of analysis, processing and quality control, regulation, standards; Phenolic acids; Probiotics; Soybeans; Probiotics; Soybeans; Cheonggukjang; DPPH; Bacillus subtilis CS90; Flavanols; Food composition; Fermentation; Food analysis; Phenolic acids; Isoflavones; Flavanol; Phenolic acid; Bacillus subtilis; Soybean; Bacillaceae; Flavonoid; Phytoestrogen; Polyphenol; Bacillales; Bacteria; Chemical composition; Constituent; Food; Isoflavone; Probiotic; Grain legume; Analysis
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2010.12.015

A potential probiotics Bacillus subtilis CS90 was isolated from Korean soybean paste ( doenjang). Biotransformation of phytochemical contents, isoflavones, flavanols, and phenolic acids, during the fermentation of soybean fermented food cheonggukjang by a potential probiotics B. subtilis CS90 was investigated. The levels of isoflavone aglycones, flavanols, and gallic acid increased, while the β-glucosidase and esterase activities, isoflavone glycosides (except for acetylglycosides), and flavanol gallates contents decreased. Total isoflavone content slightly decreased after 60 h of fermentation, while total flavanol and phenolic acid content increased. The highest levels of daidzein (aglycone type) and acetyldaidzin (glycoside type) were recorded after 48 h of fermentation. However, the total contents of glycosides, manolylglycosides, and flavanol-gallates decreased by about 80, 90, and 70% during 60 h of fermenting cooked soybeans. In addition, the contents of total phenolic increased markedly from 253 mg/kg to 9414 mg/kg while the DPPH radical scavenging activity increased from 53.6 to 93.9% during this fermentation.