Enhancing the antitumor cell proliferation and Cu^<2+>-chelating effects of black soybeans through fermentation with Aspergillus awamori(BREWING AND FOOD TECHNOLOGY)

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概要

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• In the present study, black soybeans were fermented with Aspergillus awamori at 30℃ for 3 days. The effect of fermentation on the antiproliferative effect against human colon cancer cells, Caco-2 and HT-29 as well as Cu^<2+>-chelating effect of black soybeans was investigated. It was found that the water, 80% methanol or 80% ethanol extract of fermented black soybeans showed a significantly higher (P < 0.05) antiproliferative and Cu^<2+>-chelating effect than did the respective extract of non-fermented black soybeans. Generally, the methanol extract and the ethanol extract of fermented black soybeans exerted higher antiproliferative effect on both Caco-2 and HT-29 cells. While water extract of fermented black soybeans showed the highest Cu^<2+>-chelating effect among the various extracts examined. Taking into account of extraction yields further revealed that bioactive principles that exhibit Cu2tchelating effect could be extracted to the largest extent with water as the extraction solvent. With same amount of sample, water extract obtained from fermented black soybeans possesses the highest Cu^<2+>-chelating abilities.

• 公益社団法人日本生物工学会の論文
• 2013-04-00

著者

• CHOU CHENG-CHUN

  Graduate Institute of Food Science and Technology, National Taiwan University

• Chou Cheng-chun

  Graduate Institute Of Food Science And Technology National Taiwan University

• Chen Yu-Fei

  Graduate Institute of Food Science and Technology, National Taiwan University

• Chiang Ming-Lun

  Department of Tourism and Hospitality Management, Kainan University

• Lo Yi-Chen

  Graduate Institute of Food Science and Technology, National Taiwan University

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