title: Effect of fermentation on the antioxidant activity in plant-based foods.
abstract: This study provides an overview of the factors that influence the effect of fermentation on the antioxidant activity and the mechanisms that augment antioxidative activities in fermented plant-based foods. The ability of fermentation to improve antioxidant activity is primarily due to an increase in the amount of phenolic compounds and flavonoids during fermentation, which is the result of a microbial hydrolysis reaction. Moreover, fermentation induces the structural breakdown of plant cell walls, leading to the liberation or synthesis of various antioxidant compounds. These antioxidant compounds can act as free radical terminators, metal chelators, singlet oxygen quenchers, or hydrogen donors to radicals. The production of protease, α-amylase and some other enzymes can be influenced by fermentation that may have metal ion chelation activity. Because the mechanisms that affect antioxidant activity during fermentation are extremely varied, further investigation is needed to establish the precise mechanisms for these processes.
authors.affiliation: Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea.
authors.forename: Sun Jin
authors.initials: SJ
authors.lastname: Hur
authors.affiliation: Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea.
authors.forename: Seung Yuan
authors.initials: SY
authors.lastname: Lee
authors.affiliation: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Gyeonggi-do 463-746, Republic of Korea.
authors.forename: Young-Chan
authors.initials: YC
authors.lastname: Kim
authors.affiliation: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Gyeonggi-do 463-746, Republic of Korea.
authors.forename: Inwook
authors.initials: I
authors.lastname: Choi
authors.affiliation: Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea. Electronic address: kimgeun@cau.ac.kr.
authors.forename: Geun-Bae
authors.initials: GB
authors.lastname: Kim
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D001419:Bacteria / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D010945:Plants, Edible / Q000737:chemistry* / Q000382:microbiology
chemical_list: D000975:Antioxidants
keywords: Antioxidative activity; Fermentation; Plant-based foods