Free and Bound Form Bioactive Compound Profiles in Germinated Black Soybean ( L.)

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2018 Sep 29

PMID 30263444

Citations 7

Authors

Min Young Kim

Gwi Yeong Jang

Yoonjeong Lee

Meishan Li

Yeong Mi Ji

Nara Yoon

Sang Hoon Lee

Kyung Mi Kim

Junsoo Lee

Heon Sang Jeong

Affiliations

Soon will be listed here.

Abstract

This study investigated the transition between the free and bound forms of functional compounds in germinated black soybean. Black soybean was germinated at 25°C over 6 days and then the free and bound forms of functional compounds were extracted. Total free polyphenol, flavonoid, and phenolic acid contents in raw black soybean increased from 1.03 mg GAE/g, 0.29 mg CE/g, and 315.67 μg/g to 1.44mg GAE/g, 0.64mg CE/g, and 511.01 μg/g, respectively, by 4 days after germination. Changes to phenolic acid compositions can be divided into four groups, and the germination process can convert compounds to phenolic acid via anabolism and catabolism. The highest total free isoflavone content in germinated black soybean (3,724.40 μg/g) was observed at 4 days. Bound polyphenol, flavonoid, phenolic acid, and isoflavone contents decreased as the germination period increased. These results suggest that the germination process increased compound functionality in black soybean.

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