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Titolo:
Potent antioxidative o-dihydroxyisoflavones in soybean pastes and their antioxidative activities
Autore:
Esaki, H; Kawakishi, S; Inoue, T; Osawa, T;
Indirizzi:
Sugiyama Jogakuen Univ, Dept Food & Nutr, Chikusa Ku, Nagoya, Aichi 4648662, Japan Sugiyama Jogakuen Univ Nagoya Aichi Japan 4648662 a, Aichi 4648662, Japan Japan Soy Sauce Inspect Inst, Chuo Ku, Tokyo 1030016, Japan Japan Soy Sauce Inspect Inst Tokyo Japan 1030016 u, Tokyo 1030016, Japan Nagoya Univ, Grad Sch Bioagr Sci, Lab Food & Biodynam, Nagoya, Aichi 4648601, Japan Nagoya Univ Nagoya Aichi Japan 4648601 ynam, Nagoya, Aichi 4648601, Japan
Titolo Testata:
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
fascicolo: 1, volume: 48, anno: 2001,
pagine: 51 - 57
SICI:
1341-027X(2001)48:1<51:PAOISP>2.0.ZU;2-C
Fonte:
ISI
Lingua:
JPN
Soggetto:
ASPERGILLUS-SAITOI; ISOFLAVONES;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
10
Recensione:
Indirizzi per estratti:
Indirizzo: Esaki, H Sugiyama Jogakuen Univ, Dept Food & Nutr, Chikusa Ku, 17-3 Hoshigaoka Motomachi, Nagoya, Aichi 4648662, Japan Sugiyama Jogakuen Univ 17-3 Hoshigaoka Motomachi Nagoya Aichi Japan 4648662
Citazione:
H. Esaki et al., "Potent antioxidative o-dihydroxyisoflavones in soybean pastes and their antioxidative activities", J JPN SOC F, 48(1), 2001, pp. 51-57

Abstract

Relationship between o-dihydroxyisoflavone (ODI) content and antioxidativeactivity was studied by using the fermented soybean pastes and their Kojis, which supplied by Miso maker. 8-Hydroxydaidzein (8-OHD), 8-hydroxygenistein (8-OHG) and 6-hydroxydaidzein (6-OHD), which showed significantly stronger antioxidative activities than those of daidzein and genistein, have beenfound in fermented soybean balls incubated directly with Aspergillus oryzae, so called Misodama-koji. These ODI were also present in rich enough amounts to exert antioxidative activities in fermented soybean pastes, especially in all soybean Miso. However, any ODI was not detected in both rice/soybean Miso and barley/soybean Miso, which were used rice Koji and barley Koji, respectively. The antioxidative activities of various soybean pastes werealso examined. The activities of soybean Miso which contained ODI were generally stronger than those of other type of Miso. There was a good correlation (r = 0.812) between ODI contents and antioxidative activities. Any ODI was not decomposed during storing at 30 degreesC for 9 months in the dark. These ODI were stable even if Miso soup was heated with boiling water for 30 minutes. From these results, it was suggested that these ODI in soybean pastes contribute to protecting from oxidative deterioration during the processing and storing of Miso.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 11/07/20 alle ore 17:39:38