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

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...