Enhanced Antioxidative Activity of Chinese Traditionally Fermented Okara (Meitauza) Prepared with Various Microorganism

REFERENCES

• Kehrer , J.P. 1993 . Free radicals as mediators of tissue injury and disease . Critical Reviews in Toxicol , 23 : 21 – 48 .
   Google Scholar
• Halliwell , B. 1994 . Free radicals, antioxidants, and human disease: curiosity, cause, or consequence . Lancet , 344 : 721 – 724 .
   PubMed Web of Science ®Google Scholar
• Halliwell , B. , Aeschbach , R. , Loliger , J. and Aruoma , O.I. 1995 . The characterization of antioxidants . Food and Chemical Toxicology , 33 : 601 – 617 .
   PubMed Web of Science ®Google Scholar
• Antonio , C. and Marino , B.A. 2005 . Hydrophilic and lipophilic antioxidant activity in different leaves of three lettuce varieties . International Journal of Food Properties , 8 ( 3 ) : 521 – 528 .
   Web of Science ®Google Scholar
• Nagai , T. , Nagashima , T. , Abe , A. and Suzuki , N. 2006 . Antioxidative activities and angiotensin I-Converting enzyme inhibition of extracts prepared from chum salmon (Oncorhynchus Keta) cartilage and skin . International Journal of Food Properties , 9 ( 4 ) : 813 – 822 .
   Web of Science ®Google Scholar
• Sidhu , J.S. , Kabir , Y. and Huffman , F.G. 2007 . Functional foods from cereal grains . International Journal of Food Properties , 10 ( 2 ) : 231 – 244 .
   Web of Science ®Google Scholar
• Santiago , L.A. , Hiramatsu , M. and Mori , A. 1992 . Japanese soybean paste miso scavenges free radicals and inhibits lipid peroxidation . Journal of Nutritional Science and Vitaminology , 38 : 297 – 304 .
   PubMed Web of Science ®Google Scholar
• Berghofer , E. , Grzeskowiad , B. , Mundigler , N. , Sentall , W.B. and Walcak , J. 1998 . Antioxidative properties of faba bean-, soybean-, soybean-, and oat tempeh . International Journal of Food Sciences and Nutrition , 49 : 45 – 54 .
   Web of Science ®Google Scholar
• Chung , Y.C. , Chang , C.T. , Chao , W.W. , Lin , C.F. and Chou , S.T. 2002 . Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. . Journal of Agricultural and Food Chemistry , 50 : 2454 – 2458 .
   PubMed Web of Science ®Google Scholar
• Kronenberg , H.J. and Hang , Y.D. 1984 . Biochemical changes in okara during meitauza fermentation . Nutrition Report International , 30 : 439 – 443 . Food Science and Technology Abstract 85-03-G0002.
   Google Scholar
• Kronenberg , H.J. and Hang , Y.D. 1985 . A puncture testing method for monitoring solid substrate fermentation . Journal of Food Science , 50 : 539 – 540 .
   Google Scholar
• Matsuo , M. 1997 . Preparation and components of okara-ontjom, a traditional Indonesian fermented food . Nippon Shokuhin Kagaku Kogaku Kaishi , 44 : 632 – 639 . Chemisty Abstract 127, 277461.
   Google Scholar
• Wang , Y.C. , Yu , R.C. and Chou , C.C. 2006 . Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria . Food Microbiology , 23 : 128 – 135 .
   PubMed Web of Science ®Google Scholar
• Fan , J.F. , Saito , M. , Zhang , Y.Y. , Tan , S.S. , Wang , L.J. , Tatsumi , E. and Li , L.T. 2005 . Gel-forming ability and radical-scavenging activity of soy protein hydrolysate treated with transglutaminase . Jouranl of Food Science , 70 : 87 – 92 .
   Web of Science ®Google Scholar
• Re , R. , Pellegrini , N. , Proteggente , A. , Pannala , A. , Yang , M. and Rice Evans , C. 1999 . Antioxidant activity applying an improved ABTS radical cation decolorisation assay . Free Radical Biology and Medicine , 26 : 1231 – 1237 .
   PubMed Web of Science ®Google Scholar
• Suda , I. 2000 . The methods of food functions analysis in antioxidative activity Edited by: Shinohara , K. , Suzuki , T. and Kaminogaw , S. 218 – 220 . Korin, , Japan
   Google Scholar
• Oyaizu , M. 1986 . Antioxidative activities of browning reaction prepared from glucosamine . Japanese Journal of Nutrition , 44 : 307 – 315 .
   Web of Science ®Google Scholar
• Church , F.C. , Swaisgood , H.E. , Porter , D.H. and Catignani , G.L. 1983 . Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins . Jouranl of Dairy Science , 66 : 1219 – 1227 .
   Web of Science ®Google Scholar
• Wang , L.J. , Saito , M. , Tatsumi , E. and Li , L.T. 2003 . Anti-oxidative and angiotensin I-Converting enzyme inhibitory activity of sufu (fermented tofu) extracts . Japanese Agricultural Research Quarterly , 37 : 129 – 132 .
   Web of Science ®Google Scholar
• Wang , L.J. , Dong , L. , Zou , L. , Chen , X.D. , Cheng , Y.Q. , Yamaki , K. and Li , L.T. 2007 . Antioxidative activity of douchi (a Chinese traditional salt-fermented soybean food) extracts during its processing . International Journal of Food Properties , 10 ( 2 ) : 385 – 396 .
   Web of Science ®Google Scholar
• Lin , C.H. , Wei , Y.T. and Chou , C.C. 2006 . Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi . Food Microbiology , 23 : 628 – 633 .
   PubMed Web of Science ®Google Scholar
• Yang , J.H. , Mau , J.L. , Ko , P.T. and Huang , L.C. 2000 . Antioxidant properties of fermented soybean broth . Food Chemistry , 71 : 249 – 254 .
   Web of Science ®Google Scholar
• Yokomizo , A. , Takenaka , Y. and Takenaka , T. 2002 . Antioxidative activity of peptides prepared from okara protein . Food Science and Technology Research , 8 : 357 – 359 .
   Web of Science ®Google Scholar
• Marcuse , R. 1960 . Antioxidative effect of amino acids . Nature , 186 : 886 – 887 .
   PubMed Web of Science ®Google Scholar
• Wade , A.M. and Tucker , H.N. 1998 . Antioxidant characteristics of L-histidine . Journal of Nutritional Biochemisty , 9 : 308 – 315 .
   Web of Science ®Google Scholar
• Rajapakse , N. , Mendis , E. , Jung , W.K. , Je , J.Y. and Kim , S.K. 2006 . Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties . Food Research International , 38 : 175 – 182 .
   Google Scholar
• Zhu , Y.P. , Fan , J.F. , Cheng , Y.Q. and Li , L.T. 2008 . Improvement of the antioxidant activity of Chinese traditional fermented okara (meitauza) using bacillus subtilis B2 . Food Control , 19 : 654 – 661 .
   Web of Science ®Google Scholar
• Yin , L.J. , Tong , Y.L. and Jiang , S.T. 2005 . Improvement of the functionality of minced mackerel by hydrolysis and subsequent lactic acid bacterial fermentation . Journal of Food Science , 70 ( 3 ) : 172 – 178 .
   Google Scholar
• Strazzullo , G. , De Giulio , A. , Tommonaro , G. , La Pastina , C. , Poli , A. , Nicolaus , B. , De Prisco , R. and Saturnino , C. 2007 . Antioxidative activity and lycopene and β-carotene contents in different cultivars of tomato (Lycopersicon Esculentum). . International Journal of Food Properties , 10 ( 2 ) : 321 – 329 .
   Web of Science ®Google Scholar
• Wade , A.M. and Tucker , H.N. 1998 . Antioxidant characteristics of L-histidine . Journal of Nutritional Biochemistry , 9 : 308 – 315 .
   Web of Science ®Google Scholar