Correlation between Antioxidative Activities and Metabolite Changes during Cheonggukjang Fermentation

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  • KIM Jiyoung
    Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University
  • CHOI Jung Nam
    Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University
  • KANG Daejung
    Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University
  • SON Gun Hee
    Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University
  • KIM Young-Suk
    Department of Food Science and Technology, Ewha Woman’s University
  • CHOI Hyung-Kyoon
    College of Pharmacy, Chung-Ang University
  • KWON Dae Young
    Korea Food Research Institute
  • LEE Choong Hwan
    Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University

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  • Correlation between Antioxidative Activities and Metabolite Changes during<i>Cheonggukjang</i>Fermentation

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Abstract

Liquid chromatography mass spectrometry and multivariate analysis were employed to investigate the correlation between fermentation time-dependent metabolite changes in cheonggukjang, a traditional fermented soybean product, and changes in its antioxidant activity over 72 h. The metabolite patterns were clearly distinguished not by strains but by fermentation time, into patterns I (0–12 h), II (12–24 h), and III (24–72 h), which appeared as distinct clusters on principal component analysis. The compounds that significantly contributed to patterns I, II, and III were soyasaponins, isoflavonoid derivatives, and isoflavonoid aglycons respectively. Partial least square analysis for metabolite to antioxidant effects showed correlations between the ferric reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay during 24–36 h, and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) test and total phenol content (TPC) during 36–72 h. Compared with the strong negative correlations of glucosylated-isoflavonoids with DPPH, ABTS and TPC during fermentation, the isoflavonoid aglycon displayed strong positive correlations with these compounds during fermentation.

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