title: Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia.
abstract: The enzyme activities of Aspergillus oryzae on koji (malted rice) and Neurospora intermedia on S-oncom and O-oncom (fermented soybeans and okara with N. intermedia, respectively) were compared. The major enzymes of N. intermedia were different from those of A. oryzae, and the enzyme activities of O-oncom were extremely higher than those of S-oncom. S5-Miso, S10-miso and S9O1-miso replacing 50% or 100% of steamed soybeans with S-oncom or a 9 : 1 mixture of S-oncom and O-oncom, respectively, were prepared to supplement the enzyme action of koji. The chemical components of those miso were almost the same as those of soybean-miso (C-miso). The miso soups prepared with S5-miso, S10-miso and S9O1-miso were all considered to be more palatable and pleasant-tasting than the soup prepared with C-miso, and their flavor was preferred in the same degree as that of T5-miso using 50% tempeh, the soybeans fermented with Rhizopus oligosporus. Scavenging activities of DPPH and O2- and antimutagenicity of the 70% ethanol extract from those miso were higher than those of hot-water extract, and the activities of S9O1-miso were the highest. The isoflavone-aglycons and brownish color of S9O1-miso were higher than those of C-miso. The higher contents of isoflavone-aglycons and melanoidines of S9O1-miso might contribute to their higher antioxidant activity and antimutagenicity. From these results, S9O1-miso has potential as a healthier alternative to C-miso in terms of taste and health benefits.
authors.affiliation: Faculty of Home Science, Gifu Women's University, 80 Taromaru, Gifu 501-2592, Japan. makko3_ishimatsu@yahoo.co.jp
authors.forename: Masako
authors.initials: M
authors.lastname: Matsuo
mesh_terms: D000328:Adult; D016587:Antimutagenic Agents; D000975:Antioxidants / Q000378:metabolism*; D001236:Aspergillus oryzae / Q000201:enzymology; D005260:Female; D005285:Fermentation / Q000502:physiology; D005518:Food Preferences / Q000502:physiology*; D006801:Humans; D009491:Neurospora / Q000201:enzymology*; D012275:Oryza / Q000737:chemistry / Q000201:enzymology / Q000235:genetics; D010940:Plant Proteins / Q000737:chemistry / Q000235:genetics / Q000378:metabolism; D011134:Polysaccharides / Q000737:chemistry / Q000235:genetics / Q000378:metabolism; D045730:Soy Foods; D013025:Glycine max / Q000737:chemistry / Q000201:enzymology / Q000235:genetics; D013334:Students; D013649:Taste / Q000502:physiology
chemical_list: D016587:Antimutagenic Agents; D000975:Antioxidants; D010940:Plant Proteins; D011134:Polysaccharides; C412882:okara, Glycine max