糸状菌発酵大豆に含まれるトコフェロールの相乗性物質の検索

概要

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The antioxidative activity of oils extracted from soybean fermented with fungi and their synergism with tocopherols (Toc) were investigated. These oils, fermented with Rhizopus oligosporus and Actinomucor elegans at 30°C for 30d possessed no antioxidative activity, but showed excellent synergism with Toc on the autoxidation of lard. These fungi are used to make Tempeh and Sufu, respectively. The tocoperol content in the extracted oil from fermented soybean with R. oligosporus decreased with the time of incubation. However, the synergisitc effect of the extracted oil became remarkably pronounced with a decrease in Toc content. The extracted oil from soybean after being maintained at 30d without inoculation showed no synergism with Toc. These results indicate that enzymes produced by fungi convert a certain constituents in the soybean to synergistic substances. The extracted oil from fermented soybean with R. oligosporus retarded the autoxidation of vegetable oils, but did not appreciably inhibit the thermal oxidation of the oils. Thus, synergistic substances in fermented soybean were concluded to be unstale at high temperature.
社団法人日本油化学会の論文