Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이현규 | - |
dc.date.accessioned | 2018-03-12T04:12:20Z | - |
dc.date.available | 2018-03-12T04:12:20Z | - |
dc.date.issued | 2013-08 | - |
dc.identifier.citation | Food Science and Biotechnology, Aug 2013, 22(4), P.973-978 | en_US |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://link.springer.com/article/10.1007/s10068-013-0172-z | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11754/45249 | - |
dc.description.abstract | The short-term fermented soybean extract (FSE) using soybean and wheat was prepared at a high temperature to accelerate proteolytic hydrolysis. The chemical composition and in vitro biological activities of FSE were investigated. FSE contained mainly the low molecular weight peptides of less than 3 kDa and was dominantly composed of glutamic acid, leucine, proline, and alanine. The EC50 value of DPPH radical scavenging activity of FSE was 1.63 mg/mL, and the inhibition of linoleic acid autoxidation by FSE was equivalent to 77% of the antioxidant activity of alpha-tocopherol. FSE showed a concentration-dependent antimicrobial activity against Bacillus subtilis and Escherichia coli. In addition, FSE at 1 mg/mL showed the strong inhibition effects on growth of MCF7 and HT1080 with 58 and 64%, respectively. In conclusion, FSE prepared by rapid fermentation may be useful as a functional food ingredient with antioxidant, antimicrobial, and antitumor activities. | en_US |
dc.description.sponsorship | This work was supported by the Generic Technology Development Program funded by the Korean government (ITEP) (No. 10013796). | en_US |
dc.language.iso | en | en_US |
dc.publisher | SPRINGER | en_US |
dc.subject | soybean extract | en_US |
dc.subject | fermentation | en_US |
dc.subject | antioxidant activity | en_US |
dc.subject | antimicrobial activity | en_US |
dc.subject | antitumor activity | en_US |
dc.title | Evaluation of biological activities of the short-term fermented soybean extract | en_US |
dc.type | Article | en_US |
dc.relation.no | 4 | - |
dc.relation.volume | 22 | - |
dc.identifier.doi | 10.1007/s10068-013-0172-z | - |
dc.relation.page | 973-978 | - |
dc.relation.journal | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.contributor.googleauthor | Lee, J. S. | - |
dc.contributor.googleauthor | Rho, S. J. | - |
dc.contributor.googleauthor | Kim, Y. W. | - |
dc.contributor.googleauthor | Lee, K. W. | - |
dc.contributor.googleauthor | Lee, H. G. | - |
dc.relation.code | 2013003033 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | hyeonlee | - |
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