Linoleic acid, α-linolenic acid, and monolinolenins as antibacterial substances in the heat-processed soybean fermented with Rhizopus oligosporus

Figures & data

Figure 1. LC-UV chromatograms of the ethanol fractions.

Elution profiles of extracts from soybean grains before fermentation and after fermentation are shown in broken (right scale) and solid (left scale) lines, respectively.

Figure 2. GC-MS chromatograms of LC-UV peak fractions after methyl esterification.

The peak numbers of the fraction are shown at the right side. Arrows indicate the positions where main methyl esters were eluted.

Figure 3. GC-MS chromatograms of the ethanol fractions and LC-UV peak fractions without methyl esterification.

The peak numbers of the fraction are shown at the right side.

Figure 4. LC-MS chromatogram of the ethanol fraction from soybean grains after fermentation.

Figure 5. Mass spectra of the LC-MS peaks in the chromatogram of ethanol fraction from soybean grains after fermentation.

Table 1. Evaluation of bactericidal activities of fatty acids, monoglycerides, and ethyl esters and concentrations of linoleic acid, α-linolenic acid, and monolinolenins in tempe.

	Fatty acid					1-Monoglyceride			2-Monoglyceride			Ethyl ester
	16:0	18:0	18:1	18:2	18:3	18:1	18:2	18:3	18:1	18:2	18:3	18:2	18:3
MIC (S. aureus) (µg/mL)	–	–	–	400	600	–	–	–	–	–	–	–	–
MIC (B. subtilis) (µg/mL)	–	–	–	20	8	–	–	400	–	–	800	–	–
Concentra-tion (mg/g wet wt.)	ND	ND	ND	15.2	4.35	ND	ND	0.40	ND	ND	0.76	ND	ND

– No bactericidal activity was found at 1,000 µg/mL.

ND, not determined.