Antioxidant Activity and Lipase Inhibitory Activity in Rice Miso Supplementary with Black Soybean, Buckwheat and Adzuki Bean

Chengyu Jiang,Zhaohong Ci,Masayasu Kojima

doi:10.12691/ajfst-7-1-2

Abstract

In the present study, we manufactured rice miso supplementary with black soybean, buckwheat and adzuki bean. We analyzed DPPH radical scavenging activity, melanoidin, peptide, reducing sugar content, and lipase inhibitory activity in various rice miso products at different fermentation periods (3, 6, 24, 36 months), respectively. DPPH radical scavenging activity, melanoidin content and lipase inhibitory activity in various rice miso products increased with prolonging the fermentation period. We found positive relationships between melanoidin content and DPPH radical scavenging activity, and lipase inhibitory activity. The correlation coefficients were more than 0.75, respectively. Rice miso supplementary with black soybean (RM-BS), rice miso supplementary with buckwheat (RM-BW) and rice miso supplementary with adzuki bean (RM-AB) exhibited significant higher DPPH radical scavenging activity, melanoidin and lipase inhibitory activity than RM (rice miso; control), respectively. We considered that due to prolonging the fermentation period, more and more starch and protein contained in RM-BS, RM-BW and RM-AB were decomposed into reducing sugar, peptide and amino acid, than those of RM. So thus rice miso supplementary with black soybean, buckwheat and adzuki bean could improve DPPH radical scavenging activity and lipase inhibitory activity of traditional rice miso products, which may be because of plenty of melanoidin was produced through the amino acid-glucose reactions. These results would utilize in the research on development functionality of rice miso products.

Highlights

In recent years, dietary life is characterized by a high intake of calorie and fat [1] and low intake of fruits and vegetables [2]
As compared with 3 Months fermentation, DPPH radical scavenging activity at 24 Months fermentation of rice miso supplementary with adzuki bean (RM-AB) was increased by 3.2 folds, and that of RM was increased by 4.5 folds
DPPH radical scavenging activity, lipase inhibitory activity and melanoidin content in various rice miso products increased with prolonging fermentation periods, and Rice miso supplementary with black soybean (RM-BS), rice miso supplementary with buckwheat (RM-BW) and RM-AB were significant higher than those of RM, respectively

Summary

Introduction

Dietary life is characterized by a high intake of calorie and fat [1] and low intake of fruits and vegetables [2]. These unhealthy dietary habits are at high risk of developing a range of physical health conditions, such as obesity, cancer, metabolic syndrome and diabetes [3,4,5,6]. It is reported that rice miso had physiological effects, including lipid peroxidation inhibition, anti-cancer and anti-diabetic [8,9,10,11]

Methods

Results

Conclusion