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Food Chem. 2008 Aug 15;109(4):709-21. doi: 10.1016/j.foodchem.2007.12.081. Epub 2008 Jan 26.

Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ.

Author information

1
GENIBIO, Voie Haussmann, ZI du Couserans, 09190 Lorp-Sentaraille, France.
2
UMR INRA/ESAP 1054 - Laboratoire d'AgroPhysiologie, Ecole Supérieure d'Agriculture de Purpan, 31076 Toulouse Cedex 03, France. Electronic address: monique.berger@purpan.fr.
3
UMR 152 - Pharmacochimie des Substances Naturelles et Pharmacophores Redox, IRD - Université Paul Sabatier, 118, route de Narbonne, 31062 Toulouse Cedex 9, France.
4
UMR INRA/ESAP 1054 - Laboratoire d'AgroPhysiologie, Ecole Supérieure d'Agriculture de Purpan, 31076 Toulouse Cedex 03, France.

Abstract

Soy germ is a remarkable source of bioactive phytochemicals offering an interesting alternative as starting ingredient for fermented food. This work aimed to determine whether lactic acid bacteria fermentation of soy germ induces changes on its phytochemical composition. The antioxidant properties of fermented soy germ samples periodically taken during the fermentation process were evaluated and correlated with the concentration and structural modifications of isoflavones, saponins, phytosterols and tocopherols. Fermented soy germ extracts exhibited a higher inhibition effect against the superoxide anion radical, and lesser but significant ferric-reducing and DPPH radical scavenging effects compared with raw soy germ. By comparison to the traditional whole seed-based products, soy germ exhibits higher levels of isoflavones, saponins, phytosterols and tocopherols. All these phytochemicals contributed to the antioxidant capacity of soy germ and were conserved under lactic acid bacteria fermentation.

KEYWORDS:

Antioxidant; Fermented soybean germ; Isoflavone; Soyasaponin; Tocopherol; β-Sitosterol

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