Isoflavone Content and Anti-acetylcholinesterase Activity in Commercial Douchi (a Traditional Chinese Salt-fermented Soybean Food)

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概要

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• The concentration and distribution of isoflavones in 19 representative commercial douchi products and their acetylcholinesterase (AChE) inhibitory activity were investigated in this study. Isoflavone aglycones are the predominant isoflavone forms in Chinese commercial douchi samples. The total content of isoflavones in douchi extracts were observed from 24 to 1,471 μg/g (dry matter). Results indicated that <I>Aspergillus</I>-type douchi had more isofiavone aglycones content than that of <I>Mucor</I>-type and <I>Bacillus</I>-type douchi. Nineteen samples also showed various extents of AChE inhibitory activity. The IC<SUB>50 </SUB>value of AChE inhibitory activities of douchi extracts ranged from 0.040 to 2.319 mg/mL. <I>Aspergillus</I>-type douchi extracts exhibited significantly higher AChE inhibitory activity than that of <I>Mucor</I>-type and <I>Bacillus</I>-type douchi. Some brands of douchi which have low contents of isofiavone aglycones showed much lower inhibitory activity. However, high inhibitory activities did not mean high isoflavone content, maybe some other substances contributed to the inhibition which should be further studied.

著者

• Wang Lijun

  College Of Food Science And Nutritional Engineering China Agricultural University

• Li Lite

  College Of Food Science And Engineering China Agricultural University

• WANG Lijun

  College of Food Science and Nutritional Engineering, China Agricultural University

• SAITO Masayoshi

  Research Planning and Coordination Division, Japan International Research Center for Agricultural Sciences (JIRCAS)

• YAMAKI Kohji

  Post-harvest Science and Technology Division, Japan International Research Center for Agricultural Sciences

• QIAO Zhihong

  College of Food Science and Nutritional Engineering, China Agricultural University

• LIU Yaqiong

  College of Food Science and Nutritional Engineering, China Agricultural University

• CHENG Yongqiang

  College of Food Science and Nutritional Engineering, China Agricultural University

関連論文

• Preparation of Angiotensin I-Converting Enzyme Inhibiting Peptides from Soybean Protein by Enzymatic Hydrolysis
• Radical-Scavenging Activity and Isoflavone Content of Sufu (Fermented Tofu) Extracts from Various Regions in China
• Isoflavone Content and Anti-acetylcholinesterase Activity in Commercial Douchi (a Traditional Chinese Salt-fermented Soybean Food)
• Productivity Properties of Protein-lipid Film (Yuba) Prepared from Different Soybean Cultivars in China
• Angiotensin I-Converting Enzyme Inhibitory Activities of Extracts from Commercial Chinese Style Fermented Soypaste

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