Cargando…

Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji

Douchi is a traditional salt-fermented soybean food with various bioactivities, such as anti-oxidation, anti-diabetes, and anti-hypertension, which are greatly affected by the activities of protease and β-glucosidase during koji production. Edible mushroom by-products are ideal ingredients for enhan...

Descripción completa

Detalles Bibliográficos
Autores principales:	He, Xiaoqin, Rong, Peixiu, Liu, Hongyan, Gan, Bingcheng, Wu, Dingtao, Li, Huabin, Gan, Renyou
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563291/ https://www.ncbi.nlm.nih.gov/pubmed/36230019 http://dx.doi.org/10.3390/foods11192943

Ejemplares similares

Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste
por: Kim, Jin-Sun, et al.
Publicado: (2016)

Effects of soybean isoflavone aglycone on osteoporosis in ovariectomized rats
por: Li, Lu-lu, et al.
Publicado: (2023)

Enrichment of Polyglucosylated Isoflavones from Soybean Isoflavone Aglycones Using Optimized Amylosucrase Transglycosylation
por: Jung, Young Sung, et al.
Publicado: (2020)

Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir
por: Yang, Minke, et al.
Publicado: (2020)

Increase of isoflavones in the aglycone form in soybeans by targeted crossings of cultivated breeding material
por: Miladinović, Jegor, et al.
Publicado: (2019)

Isolation of Penicillium citrinum from Roots of Clerodendron cyrtophyllum and Application in Biosynthesis of Aglycone Isoflavones from Soybean Waste Fermentation
por: Doan, Duy Tien, et al.
Publicado: (2019)

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach
por: Wang, Shuqi, et al.
Publicado: (2021)

Anti-Photoaging Effects of Soy Isoflavone Extract (Aglycone and Acetylglucoside Form) from Soybean Cake
por: Huang, Chieh-Chen, et al.
Publicado: (2010)

Author Correction: Increase of isoflavones in the aglycone form in soybeans by targeted crossings of cultivated breeding material
por: Miladinović, Jegor, et al.
Publicado: (2019)

Reduction in biogenic amines in douchi fermented by probiotic bacteria
por: Fong, Fiona Long Yan, et al.
Publicado: (2020)

Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity
por: Chen, Yulian, et al.
Publicado: (2020)

The developmental effects of isoflavone aglycone administration on early chick embryos
por: Kawakami, Yasuhiko, et al.
Publicado: (2018)

Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi
por: Li, Lu, et al.
Publicado: (2018)

Multistep Optimization of β-Glucosidase Extraction from Germinated Soybeans (Glycine max L. Merril) and Recovery of Isoflavone Aglycones
por: Yoshiara, Luciane Yuri, et al.
Publicado: (2018)

Heat shock increases the anti-inflammatory and anti-obesity activity of soybean by increasing polyphenol, antioxidant and aglycon form isoflavones
por: Khatun, Soyema, et al.
Publicado: (2023)

Koji Starter and Koji World in Japan
por: Yamashita, Hideyuki
Publicado: (2021)

High-Throughput Sequencing of Microbial Community Diversity and Dynamics during Douchi Fermentation
por: Yang, Lin, et al.
Publicado: (2016)

Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months
por: Barreto, Nathália Martins Bomfim, et al.
Publicado: (2022)

Engineering of Leuconostoc citreum for Efficient Bioconversion of Soy Isoflavone Glycosides to Their Aglycone Forms
por: Son, Jaewoo, et al.
Publicado: (2022)

Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma
por: Zhao, Huiyan, et al.
Publicado: (2023)

A Comparative Analysis of the Photo-Protective Effects of Soy Isoflavones in Their Aglycone and Glucoside Forms
por: Iovine, Barbara, et al.
Publicado: (2012)

Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi
por: Yang, Huilin, et al.
Publicado: (2019)

The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts
por: Jeong, Jaehyun, et al.
Publicado: (2023)

New terpenoids from the fermentation broth of the edible mushroom Cyclocybe aegerita
por: Surup, Frank, et al.
Publicado: (2019)

Selenium Enrichment of the Edible Medicinal Mushroom Antrodia camphorata by Submerged Fermentation
por: Li, Jin, et al.
Publicado: (2023)

Nutrikinetic study of fermented soybean paste (Cheonggukjang) isoflavones according to the Sasang typology
por: Kim, Min Jung, et al.
Publicado: (2020)

Intake of a fermented soymilk beverage containing moderate levels of isoflavone aglycones enhances bioavailability of isoflavones in healthy premenopausal Japanese women: a double-blind, placebo-controlled, single-dose, crossover trial
por: NAGINO, Takayuki, et al.
Publicado: (2015)

Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation
por: Lee, Da Eun, et al.
Publicado: (2016)

Antioxidants of Edible Mushrooms
por: Kozarski, Maja, et al.
Publicado: (2015)

Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time‐of‐flight mass spectrometry
por: Li, Pao, et al.
Publicado: (2019)

Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice
por: Lee, Da‐Hye, et al.
Publicado: (2017)

Assessment of isoflavone aglycones variability in soy food supplements using a validated HPLC-UV method
por: UIFĂLEAN, ALINA, et al.
Publicado: (2015)

Purification and characterization of a novel, highly potent fibrinolytic enzyme from Bacillus subtilis DC27 screened from Douchi, a traditional Chinese fermented soybean food
por: Hu, Yuanliang, et al.
Publicado: (2019)

Effect of Soybean and Soybean Koji on Obesity and Dyslipidemia in Rats Fed a High-Fat Diet: A Comparative Study
por: Park, Sihoon, et al.
Publicado: (2021)

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production
por: Hong, Hyun Hee, et al.
Publicado: (2020)

High‐throughput sequencing‐based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food
por: Wang, Yurong, et al.
Publicado: (2020)

Complete Genome Sequence of a Novel Lactobacillus paracasei TK1501 and Its Application in the Biosynthesis of Isoflavone Aglycones
por: Xie, Yufeng, et al.
Publicado: (2022)

Characterization of bacterial community and flavor differences of different types of Douchi
por: Wang, Yurong, et al.
Publicado: (2021)

Antioxidant Potential and Cytotoxic Effect of Isoflavones Extract from Thai Fermented Soybean (Thua-Nao)
por: Kulprachakarn, Kanokwan, et al.
Publicado: (2021)

In Vitro Fermentation of Edible Mushrooms: Effects on Faecal Microbiota Characteristics of Autistic and Neurotypical Children
por: Saxami, Georgia, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_vekft96jp0kg10hm9qqlf2jnfa