Synergistic Effect on Reactive Oxygen Scavenging Activity of Fermented Okara and Banana by XYZ System
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概要
- 論文の詳細を見る
As part of a study of the reuse of waste okara (OC), a residue of soybean products and a kind of industrial wastes, a novel antioxidant food material was prepared in which OC fermented with Rhizopus oligosporus (OT) was combined with banana. A synergistic effect on the reactive oxygen scavenging activity (ROSA) between OT and banana was estimated using the method of photon emission scavenging of reactive oxygen by XYZ system, and the activity of a mixture of fermented OC and banana (OTB) 4/3 (OT: banana ratio 4 : 3 by weight) was found to be approximately 30 times that of OC alone. It was concluded that the effective ROSA of OTB is attributable to components in the extraction residue after extraction with 80% ethanol and water. OTB could be useful as a novel antioxidant food material and/or nutritional supplement.
- 社団法人 日本食品科学工学会の論文
- 2007-05-01
著者
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SUGIYAMA Toshihiro
Department of Biochemistry, Akita University School of Medicine
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Suruga Kohei
Fm Center For R & D Kibun Foods Inc.
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AKIYAMA Yoshinobu
Akita Research Institute for Food and Brewing
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KADOKURA Kazunari
FM Center for R & D, Kibun Foods Inc.
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SEKINO Yoshihiro
FM Center for R & D, Kibun Foods Inc.
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KAWAGOE Masami
Department of Biochemistry, Akita University School of Medicine
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KOMATSU Yasuhiro
Sun R & D Institute for Natural Medicines Co., Inc.
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Kawagoe Masami
Department Of Biochemistry Akita University School Of Medicine
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Kadokura Kazunari
Fm Center For R & D Kibun Foods Inc.
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Sekino Yoshihiro
Fm Center For R & D Kibun Foods Inc.
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Sugiyama Toshihiro
Department Of Biochemistry Akita University School Of Medicine
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Komatsu Yasuhiro
Sun R & D Institute For Natural Medicines Co. Inc.
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Sugiyama Toshihiro
Department Of Biochemistry Akita University Graduate School Of Medicine
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