Correlation between Antioxidative Activities and Metabolite Changes during Cheonggukjang Fermentation

• Published in: Bioscience, biotechnology, and biochemistry Vol. 75; no. 4; pp. 732 - 739
• Main Authors: KIM, Jiyoung, CHOI, Jung Nam, KANG, Daejung, SON, Gun Hee, KIM, Young-Suk, CHOI, Hyung-Kyoon, KWON, Dae Young, LEE, Choong Hwan
• Format: Journal Article
• Language: English
• Published: Tokyo Japan Society for Bioscience, Biotechnology, and Agrochemistry 2011; Japan Society for Bioscience Biotechnology and Agrochemistry; Oxford University Press
• Subjects: antioxidant effects; Antioxidants; beta-Glucosidase - metabolism; Biological and medical sciences; Biotechnology; cheonggukjang; Chromatography, Liquid; Correlation; Correlation analysis; Derivatives; Fermentation; Free Radical Scavengers - metabolism; Fundamental and applied biological sciences. Psychology; Liquid chromatography; liquid chromatography-mass spectrometry (LC-MS); metabolite profiling; Metabolites; Metabolome; Methods. Procedures. Technologies; Microbial engineering. Fermentation and microbial culture technology; Phenols - metabolism; Principal component analysis; Soy Foods; Tandem Mass Spectrometry; Time Factors; Correlation; Metabolite; antioxidant effects; liquid chromatography-mass spectrometry (LC-MS); Liquid chromatography; Antioxidant; Fermentation; Mass spectrometry; cheonggukjang; metabolite profiling
• ISSN: 0916-8451; 1347-6947; 1347-6947
• DOI: 10.1271/bbb.100858

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 72 h. 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.