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Fermentation of soybeans with Pleurotus cornucopiae and Pleurotus ostreatus increases isoflavone aglycones, total polyphenol content and antioxidant activity.
Sawada, Yuta; Sato, Toshitsugu; Fukushi, Ryosuke; Kohari, Yoshihito; Takahashi, Yuuki; Tomii, Sayaka; Yang, Lifeng; Yamagishi, Takashi; Arai, Hirofumi.
Afiliación
  • Sawada Y; a National University Corporation Hokkaido Higher Education and Research System, Kitami Institute of Technology.
  • Sato T; a National University Corporation Hokkaido Higher Education and Research System, Kitami Institute of Technology.
  • Fukushi R; a National University Corporation Hokkaido Higher Education and Research System, Kitami Institute of Technology.
  • Kohari Y; a National University Corporation Hokkaido Higher Education and Research System, Kitami Institute of Technology.
  • Takahashi Y; a National University Corporation Hokkaido Higher Education and Research System, Kitami Institute of Technology.
  • Tomii S; a National University Corporation Hokkaido Higher Education and Research System, Kitami Institute of Technology.
  • Yang L; a National University Corporation Hokkaido Higher Education and Research System, Kitami Institute of Technology.
  • Yamagishi T; a National University Corporation Hokkaido Higher Education and Research System, Kitami Institute of Technology.
  • Arai H; a National University Corporation Hokkaido Higher Education and Research System, Kitami Institute of Technology.
Mycoscience ; 64(6): 156-165, 2024.
Article en En | MEDLINE | ID: mdl-39229281
ABSTRACT
Edible basidiomycetes are highly active in the oxidative decomposition and polymerisation of polyphenols, and soybeans contain large amounts of isoflavones, which are polyphenol glycosides. Isoflavone aglycones exhibit weak estrogenic activities. In this study, we investigated the isoflavone content, polyphenol production, antioxidant activity and ergothioneine (EGT) content of soybeans fermented by Pleurotus cornucopiae and Pleurotus ostreatus. Isoflavone glycosides, which were abundant in unfermented soybeans, decreased, and aglycones increased on day 10 of culture in both edible basidiomycete-fermented soybeans. The total maximum polyphenol content in soybeans fermented by both mushrooms were approximately 4 times higher on day 30 to 40 of culture, than that of unfermented soybeans. P. cornucopiae-fermented soybeans showed maximum antioxidant activity on day 20 of culture, and this was approximately 6.1 times higher than that of unfermented soybeans. EGT was not detected in unfermented soybeans, whereas both fermented soybeans showed a maximum EGT content on day 20 of culture, which was especially high in P. cornucopiae-fermented soybeans. The antioxidant activity and EGT of P. cornucopiae-fermented soybeans were higher than those of P. ostreatus, suggesting that EGT was responsible for the increase in the antioxidant activity of P. cornucopiae-fermented soybeans.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Mycoscience Año: 2024 Tipo del documento: Article Pais de publicación: Japón
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Mycoscience Año: 2024 Tipo del documento: Article Pais de publicación: Japón