Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities

Chuan Chai, Hyun Kyoung Ju, Sang Cheol Kim, Jeong Hill Park, Johan Lim, Sung Won Kwon, Jeongmi Lee

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

The active ingredients and bioactivities (anti-oxidant, anti-tyrosinase, anti-proliferative and estrogenic activities) of soybean and soybean products (Cheonggukjang, Meju, Makjang, Doenjang and soy sauce) produced by different fermentation processes were compared. There were high correlations between active ingredients and bioactivities. Free phenolic acids extracted from soybean products were identified and quantified by gas chromatography/mass spectrometry (GC/MS). Overall, the components and activities in fermented soybean products were different than those in soybeans. Total phenolic content (TPC), protein content (PC) and anti-oxidant activity increased as fermentation time increased. TPC and PC showed strong negative correlations with anti-oxidant activity. Doenjang and soy sauce, two long-term fermented products, showed lower total flavonoid content (TFC) and estrogenic activities than short-term fermented soybean products. This might be explained by the decomposition and hydrolysis of flavonoids due to the long fermentation time and high temperature. Strong anti-proliferative activity against cancer cell lines, which was highly correlated with TFC, was found in Meju and Cheonggukjang. Soybean and all fermented products except Meju exhibited effective tyrosinase inhibitory activities. Fermented products showed stronger estrogenic activity than soybeans, which was highly correlated with syringic acid.

Original languageEnglish (US)
Pages (from-to)42-49
Number of pages8
JournalJournal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences
Volume880
Issue number1
DOIs
StatePublished - Jan 1 2012

Fingerprint

Bioactivity
Soybeans
Flavonoids
Oxidants
Gas chromatography
Gas Chromatography-Mass Spectrometry
Fermentation
Mass spectrometry
Monophenol Monooxygenase
Soy Foods
Hydrolysis
Proteins
Cells
Decomposition
Temperature
Cell Line
Neoplasms

Keywords

  • Active ingredients
  • Bioactivities
  • Fermentation
  • GC/MS
  • Soybean products

ASJC Scopus subject areas

  • Biochemistry
  • Analytical Chemistry
  • Cell Biology
  • Clinical Biochemistry

Cite this

Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities. / Chai, Chuan; Ju, Hyun Kyoung; Kim, Sang Cheol; Park, Jeong Hill; Lim, Johan; Kwon, Sung Won; Lee, Jeongmi.

In: Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 880, No. 1, 01.01.2012, p. 42-49.

Research output: Contribution to journalArticle

Chai, Chuan ; Ju, Hyun Kyoung ; Kim, Sang Cheol ; Park, Jeong Hill ; Lim, Johan ; Kwon, Sung Won ; Lee, Jeongmi. / Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities. In: Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences. 2012 ; Vol. 880, No. 1. pp. 42-49.
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