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Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi

Chia-Hung Lin1, Yi-Tien Wei, Cheng-Chun Chou

  • 1Graduate Institute of Food Science & Technology, National Taiwan University, 59, Lane 144, Keelung Road, Section 4, Taipei, Taiwan, ROC.

Food Microbiology
|September 1, 2006
PubMed

Insights

Soybean fermentation with GRAS fungi enhances antioxidant activity. Aspergillus awamori produced koji with superior radical scavenging and iron-chelating abilities, indicating potential for healthy food supplements.

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Biochemistry

Background:

  • Soybean fermentation is crucial for traditional oriental foods.
  • GRAS (Generally Recognized As Safe) filamentous fungi are common fermentation starters.
  • Fermentation can enhance the nutritional and functional properties of soybeans.

Purpose of the Study:

  • To compare the antioxidant activities of soybean koji fermented with different GRAS filamentous fungi.
  • To evaluate the impact of fermentation on total phenolic content and antioxidant capacity.
  • To identify the optimal fungal strain for enhanced soybean koji production.

Main Methods:

  • Soybean fermentation using five GRAS filamentous fungi: Aspergillus sojae, Aspergillus oryzae, Aspergillus awamori, Actinomucor taiwanensis, and Rhizopus sp.
  • Measurement of mycelia propagation, total phenolic content, and antioxidant activities (DPPH scavenging, Fe2+-chelating, reducing power).
  • Analysis of dose-response effects of koji extract concentration on antioxidant activity.

Main Results:

  • Fermentation significantly increased total phenolic content and antioxidant activities compared to non-fermented soybeans.
  • Koji fermented with Aspergillus awamori exhibited the highest DPPH scavenging (8.9x control) and Fe2+-chelating ability (6.7x control).
  • A linear relationship was observed between antioxidant activity and koji extract concentration up to a threshold.

Conclusions:

  • Soybean fermentation with GRAS filamentous fungi, particularly Aspergillus awamori, significantly enhances antioxidant properties.
  • Fermented soybean koji shows potential as a functional ingredient or health food supplement.
  • Further research can optimize fermentation conditions for maximizing health benefits.

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