title: Changes in the radical scavenging activity of bacterial-type douchi, a traditional fermented soybean product, during the primary fermentation process.
abstract: We studied the effects of isoflavones and peptides on antioxidant activities of bacterial-type douchi during fermentation. Radical scavenging activities increased with increasing fermentation time. Isoflavone conversion was not obvious, while soy protein hydrolyzed dramatically during fermentation. These results suggest that soybean peptides rather than isoflavones result in variations in antioxidant activity in bacterial-type douchi.
authors: College of Bioscience and Biotechnology, Beijing Forestry University, Haidian, China.
authors: Junfeng
authors: J
authors: Fan
authors: Yanyan
authors: Y
authors: Zhang
authors: Xiaojie
authors: X
authors: Chang
authors: Masayoshi
authors: M
authors: Saito
authors: Zaigui
authors: Z
authors: Li
mesh_terms: D000596:Amino Acids / Q000378:metabolism; D001412:Bacillus subtilis / Q000378:metabolism*; D005285:Fermentation; D016166:Free Radical Scavengers / Q000378:metabolism*; D007529:Isoflavones / Q000378:metabolism; D010447:Peptide Hydrolases / Q000378:metabolism; D030262:Soybean Proteins / Q000378:metabolism; D013025:Glycine max / Q000201:enzymology / Q000378:metabolism*; D013997:Time Factors; D001617:beta-Glucosidase / Q000378:metabolism
chemical_list: D000596:Amino Acids; D016166:Free Radical Scavengers; D007529:Isoflavones; D030262:Soybean Proteins; D001617:beta-Glucosidase; D010447:Peptide Hydrolases