Abstract
In the present study, we processed rice miso supplementary with black soybean (RM-BS), and analyzed α-glucosidase inhibitory activity, polyphenol and melanoidin content at different fermentation periods (3, 6, 24, 36 months). The results showed α-glucosidase inhibitory activity, polyphenol and melanoidin content in RM-BS were increased with prolonging the fermentation periods. The α-glucosidase inhibitory activity in RM-BS was significantly stronger at different fermentation periods than those of RM, respectively. There were high positive relationships between α-glucosidase inhibitory activity and polyphenol content, and melanoidin content, respectively. Moreover, the ratio of melanoidin and polyphenol content was increased with prolonging the fermentation periods. So thus, we speculated that melanoidins were the main α-glucosidase inhibitory activity component in RM-BS. These results could be useful on researching and developing of rice miso products.
Highlights
In recent years, dietary life of people is more inclined to meat [1], dairy products [2], vegetable oils, tobacco, sugary foods, Coca-Cola, and alcoholic beverages
Α-Glucosidase inhibitory activity of rice miso supplementary with black soybean (RM-BS) and RM were shown in Figure 1. α-Glucosidase inhibitory activity in RM-BS and RM were significantly increasing with prolonging fermentation period, and the strongest inhibitory activity was shown at 24 Months fermentation
We found positive relationships between α-glucosidase inhibitory activity and polyphenol content, and melanoidin content, respectively
Summary
Dietary life of people is more inclined to meat [1], dairy products [2], vegetable oils, tobacco, sugary foods, Coca-Cola, and alcoholic beverages. These unhealthy dietary habits are at high risk of developing lifestyle diseases, such as diabetes, obesity, cancer, and metabolic syndrome [3,4,5,6] for middle aged and elderly people. More and more young people are suffering from these diseases [7] Soybeans and their fermented products such as touchi, natto, tempeh played significant roles in the Asian diets [8,9,10]. We processed rice miso supplementary with black soybean (RM-BS), and detected α-glucosidase inhibitory activity, polyphenol and melanoidin content at different fermentation periods
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