Changes of γ-Aminobutyric Acid, Phytoestrogens, and Biofunctional Properties of the Isoflavone-Enriched Soybean (<i>Glycine max</i>) Leaves during Solid Lactic Acid Fermentation
The present study documents the changes in the γ-aminobutyric acid (GABA), the total phenolic (TP), total flavonoid (TF), and isoflavone contents, the antioxidant activities and the digestive enzyme inhibition during the solid lactic acid fermentation of isoflavone-enriched soybean leaves (IESLs) wi...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/10/525 |
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| author | Hee Yul Lee Du Yong Cho Kyeong Jin Jang Jin Hwan Lee Jea Gack Jung Min Ju Kim Jong Bin Jeong Md. Azizul Haque Kye Man Cho |
| author_facet | Hee Yul Lee Du Yong Cho Kyeong Jin Jang Jin Hwan Lee Jea Gack Jung Min Ju Kim Jong Bin Jeong Md. Azizul Haque Kye Man Cho |
| author_sort | Hee Yul Lee |
| collection | DOAJ |
| description | The present study documents the changes in the γ-aminobutyric acid (GABA), the total phenolic (TP), total flavonoid (TF), and isoflavone contents, the antioxidant activities and the digestive enzyme inhibition during the solid lactic acid fermentation of isoflavone-enriched soybean leaves (IESLs) with starters <i>Lactiplantibacillus plantarum</i> P1201 and <i>Levilactobacillus brevis</i> BMK184. The contents of glutamic acid (GA) and GABA remained almost unchanged during fermentation with P1201. In contrast, the contents of GABA increased from 144.24 to 173.09 and 175.59 mg/100 g, and the contents of GA decreased from 43.68 to 18.26 and 11.25 mg/100 g during the IESLs’ fermentation with BMK184 and the combined use of P1201 + BMK184, respectively. The total isoflavone content decreased during fermentation, but the isoflavone aglycone levels increased; in fact, the levels of daidzein and genistein were the highest after the use of P1201 + BMK184 (2265.57 μg/g) and BMK184 (1055.27 μg/g), respectively, at 72 h of fermentation. Correspondingly, the DPPH (90.90%), the ABTS (91.09%), and the hydroxyl (74.88%) radical scavenging activities, the ferric reducing/antioxidant power (2.45), as well as the α-glucosidase (49.86%) and pancreatic lipase (37.30%) inhibition activities exhibited their highest levels after fragmentation with P1201 + BMK184. |
| first_indexed | 2024-03-09T03:40:34Z |
| format | Article |
| id | doaj.art-907c8b0da14e435eae22dbac8c66d227 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T03:40:34Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-907c8b0da14e435eae22dbac8c66d2272023-12-03T14:41:44ZengMDPI AGFermentation2311-56372022-10-0181052510.3390/fermentation8100525Changes of γ-Aminobutyric Acid, Phytoestrogens, and Biofunctional Properties of the Isoflavone-Enriched Soybean (<i>Glycine max</i>) Leaves during Solid Lactic Acid FermentationHee Yul Lee0Du Yong Cho1Kyeong Jin Jang2Jin Hwan Lee3Jea Gack Jung4Min Ju Kim5Jong Bin Jeong6Md. Azizul Haque7Kye Man Cho8Department of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, KoreaDepartment of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, KoreaDepartment of Biochemistry and Molecular Biology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, BangladeshDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, KoreaThe present study documents the changes in the γ-aminobutyric acid (GABA), the total phenolic (TP), total flavonoid (TF), and isoflavone contents, the antioxidant activities and the digestive enzyme inhibition during the solid lactic acid fermentation of isoflavone-enriched soybean leaves (IESLs) with starters <i>Lactiplantibacillus plantarum</i> P1201 and <i>Levilactobacillus brevis</i> BMK184. The contents of glutamic acid (GA) and GABA remained almost unchanged during fermentation with P1201. In contrast, the contents of GABA increased from 144.24 to 173.09 and 175.59 mg/100 g, and the contents of GA decreased from 43.68 to 18.26 and 11.25 mg/100 g during the IESLs’ fermentation with BMK184 and the combined use of P1201 + BMK184, respectively. The total isoflavone content decreased during fermentation, but the isoflavone aglycone levels increased; in fact, the levels of daidzein and genistein were the highest after the use of P1201 + BMK184 (2265.57 μg/g) and BMK184 (1055.27 μg/g), respectively, at 72 h of fermentation. Correspondingly, the DPPH (90.90%), the ABTS (91.09%), and the hydroxyl (74.88%) radical scavenging activities, the ferric reducing/antioxidant power (2.45), as well as the α-glucosidase (49.86%) and pancreatic lipase (37.30%) inhibition activities exhibited their highest levels after fragmentation with P1201 + BMK184.https://www.mdpi.com/2311-5637/8/10/525isoflavone-enriched soybean leaf<i>Lactiplantibacillus plantarum</i><i>Levilactobacillus brevis</i>solid fermentationγ-aminobutyric acidisoflavone |
| spellingShingle | Hee Yul Lee Du Yong Cho Kyeong Jin Jang Jin Hwan Lee Jea Gack Jung Min Ju Kim Jong Bin Jeong Md. Azizul Haque Kye Man Cho Changes of γ-Aminobutyric Acid, Phytoestrogens, and Biofunctional Properties of the Isoflavone-Enriched Soybean (<i>Glycine max</i>) Leaves during Solid Lactic Acid Fermentation Fermentation isoflavone-enriched soybean leaf <i>Lactiplantibacillus plantarum</i> <i>Levilactobacillus brevis</i> solid fermentation γ-aminobutyric acid isoflavone |
| title | Changes of γ-Aminobutyric Acid, Phytoestrogens, and Biofunctional Properties of the Isoflavone-Enriched Soybean (<i>Glycine max</i>) Leaves during Solid Lactic Acid Fermentation |
| title_full | Changes of γ-Aminobutyric Acid, Phytoestrogens, and Biofunctional Properties of the Isoflavone-Enriched Soybean (<i>Glycine max</i>) Leaves during Solid Lactic Acid Fermentation |
| title_fullStr | Changes of γ-Aminobutyric Acid, Phytoestrogens, and Biofunctional Properties of the Isoflavone-Enriched Soybean (<i>Glycine max</i>) Leaves during Solid Lactic Acid Fermentation |
| title_full_unstemmed | Changes of γ-Aminobutyric Acid, Phytoestrogens, and Biofunctional Properties of the Isoflavone-Enriched Soybean (<i>Glycine max</i>) Leaves during Solid Lactic Acid Fermentation |
| title_short | Changes of γ-Aminobutyric Acid, Phytoestrogens, and Biofunctional Properties of the Isoflavone-Enriched Soybean (<i>Glycine max</i>) Leaves during Solid Lactic Acid Fermentation |
| title_sort | changes of γ aminobutyric acid phytoestrogens and biofunctional properties of the isoflavone enriched soybean i glycine max i leaves during solid lactic acid fermentation |
| topic | isoflavone-enriched soybean leaf <i>Lactiplantibacillus plantarum</i> <i>Levilactobacillus brevis</i> solid fermentation γ-aminobutyric acid isoflavone |
| url | https://www.mdpi.com/2311-5637/8/10/525 |
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