Utility of Isoflavone Preparations from Soy Sauce Cake as Antioxidant Materials.
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- Esaki Hideo
- Department of Food and Nutrition, Sugiyama Jogakuen University
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- Watanabe Ryoko
- Morita Co. Ltd.
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- Hishikawa Nobuhiro
- Morita Co. Ltd.
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- Osawa Toshihiko
- Laboratory of Food and Biodynamics, Nagoya University Graduate School of Bioagricultural Sciences
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- Kawakishi Shunro
- Department of Food and Nutrition, Sugiyama Jogakuen University
Bibliographic Information
- Other Title
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- 醤油粕より調製したイソフラボン分画物の抗酸化素材としての有用性
- ショウユ カス ヨリ チョウセイ シタ イソフラボン ブンカクブツ ノ コウサンカ ソザイ ト シテ ノ ユウヨウセイ
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Abstract
The aged mash (fermented moromi) in soy sauce brewing was pressed to separate into liquid soy sauce and soy cake (soy sauce lee). The major quantity of free isoflavones in the mash remained in the soy cake. The remaining rate of 8-hydroxydaidzein (8-OHD), 8-hydroxygenistein (8-OHG), daidzein and genistein in the soy cake were 65.2%, 82.9%, 88.5% and 95.0%, respectively. These potent antioxidative o-dihydroxyisoflavones (ODI) in various soy cakes, which were obtained from the brewing makers, were also present in rich enough amounts to utilize these cakes as antioxidant materials. The extracted preparations with ethanol and ethyl acetate, in addition to a highly concentrated ODI fraction separated by Amberlite XAD-2 column chromatography, showed strong antioxidative effects against fish oil in both oil and lipid/aqueous systems. In particular, the ODI fraction exhibited higher antioxidative activity than α-tocopherol in these model systems. It also showed higher DPPH radical scavenging activity and stronger inhibition of lipid peroxidation in a liposome system. From these results, it was suggested that the soy cake dealt with as industrial waste could be well used as antioxidant materials.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 51 (1), 47-53, 2004
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390001206407262336
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- NII Article ID
- 10011939734
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- NII Book ID
- AN10467499
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- COI
- 1:CAS:528:DC%2BD2cXislOrs7w%3D
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 6825890
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed