Correlation between Antioxidative Activities and Metabolite Changes during Cheonggukjang Fermentation
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...
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| Published in | Bioscience, biotechnology, and biochemistry Vol. 75; no. 4; pp. 732 - 739 |
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| Main Authors | , , , , , , , |
| 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 |
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| 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 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. |
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| AbstractList | 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. |
| Author | CHOI, Hyung-Kyoon SON, Gun Hee LEE, Choong Hwan KANG, Daejung CHOI, Jung Nam KIM, Jiyoung KIM, Young-Suk KWON, Dae Young |
| Author_xml | – sequence: 1 givenname: Jiyoung surname: KIM fullname: KIM, Jiyoung organization: Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University – sequence: 2 givenname: Jung Nam surname: CHOI fullname: CHOI, Jung Nam organization: Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University – sequence: 3 givenname: Daejung surname: KANG fullname: KANG, Daejung organization: Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University – sequence: 4 givenname: Gun Hee surname: SON fullname: SON, Gun Hee organization: Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University – sequence: 5 givenname: Young-Suk surname: KIM fullname: KIM, Young-Suk organization: Department of Food Science and Technology, Ewha Woman's University – sequence: 6 givenname: Hyung-Kyoon surname: CHOI fullname: CHOI, Hyung-Kyoon organization: College of Pharmacy, Chung-Ang University – sequence: 7 givenname: Dae Young surname: KWON fullname: KWON, Dae Young organization: Korea Food Research Institute – sequence: 8 givenname: Choong Hwan surname: LEE fullname: LEE, Choong Hwan organization: Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University |
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| Keywords | Correlation Metabolite antioxidant effects liquid chromatography-mass spectrometry (LC-MS) Liquid chromatography Antioxidant Fermentation Mass spectrometry cheonggukjang metabolite profiling |
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| SubjectTerms | 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 |
| Title | Correlation between Antioxidative Activities and Metabolite Changes during Cheonggukjang Fermentation |
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