Abundant Essential Amino Acids Research Articles

Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer

Consumers are increasingly concerned about healthy eating habits. The incorporation and stability of 2% antihypertensive whey peptide extract in a new coating of cashew nuts with reduced salt (less 15 and 30%) was studied. The evaluation of nutritional value, in vitro antihypertensive activity and consumer acceptance of final products was assessed. Incorporation of peptide fraction assured the production of a snack with an ACE-inhibitory activity (532.2 μg mL−1 IC50 value). The amount of lipids present in coated cashew nuts was composed mainly by essential fatty acids, mostly monounsaturated. Glutamic acid, leucine, arginine and aspartic acid were the most abundant essential aminoacids. 70% of the consumers considered both samples (15 and 30%) as “ideal taste”. The results suggest that the new coating allowed the development of a new snack with reduced salt content, opening new opportunities as carrier of other ingredients to develop more diversified and efficient functional foods.

Potential Complementary Food from Quality Protein Maize (Zea mays L.) Supplemented with Sesame (Sesamum indicum) and Mushroom (Oudemansiella radicata

The study developed and assessed blends of quality protein maize (QPM), defatted sesame seed and mushroom flours as potential complementary food. The crops were processed to flour separately using standard methods. The flours were blended at various proportions of 100:0:0; 70:30:0; 70:0:30; 70:15:15. The proximate, mineral, amino acids profile, functional and sensory properties of the blends were analysed. The results showed that protein ranged between 10.64% and 25.32%, fat 2.41%-4.67% and ash 3.88%-6.90%. The packed bulk density ranged between 0.52 and 0.69 g/ml, water absorption capacity of the samples was 76.60% to 93.30%. Leucine 7.13-7.44 g/100 gcP was the most abundant essential amino acid while tryptophan 1.28-1.32 g/100 gcP was the least. The essential amino acid index and predicted biological values ranged between 45.89%-95.56% and 38.32%-92.46% respectively. The samples were acceptable to the panelists however, the 100%QPM sample was most preferred. The study concluded that supplementation of QPM with sesame and mushroom improved the nutritional, functional and sensory quality of the blends. This product is a potential alternative to exorbitant commercial complementary food in Nigeria.

Optimization of protein extraction from tree peony (Paeonia suffruticosa Andr.) seed using response surface methodology

Optimization of extraction ratio (ER) of tree peony seed protein (TPSP) was investigated using response surface methodology (RSM). The second-degree equation for ER of TPSP had high coeffi cient (0.9625) of determination. The probability (P) value of regression model signifi cance was less than 0.001 by analysis of central composite rotatable design. Relationships of ER to pH, liquid/solid ratio, squares of all factors, and cross-product factors (x2x3, x2x4, x3x4) were signifi cant (P<0.05). Whereas, extraction time, temperature, and cross-product terms (x1x2, x1x3, x1x4) were not signifi cant factors (P>0.05). Optimum extraction conditions were 3.42 h, pH 9.50, 50.80 ºC, and 9.54 ml g–1 of liquid/solid ratio with the maximum ER (43.60%) . SDS-PAGE indicated TPSP had mainly four proteins (180, 100, 60, and 35 kDa) with four subunits of 60, 48, 38, and 23 kDa. TPSP had a good amino acid composition with abundant essential amino acids (39.76%) determined by amino acid analysis.

Biochemical composition of the Australasian sea cucumber, Australostichopus mollis, from a nutritional point of view

BackgroundSea cucumbers are highly prized seafood in Asia, where the demand for them has increased dramatically in recent years. However, nutritional information is only available for only a few of the commercially traded species.MethodsIn this study, the biochemical composition of the sea cucumber Australostichopus mollis was evaluated in terms of the major functional components: collagen, amino acid and fatty acid content using standard analytical procedures.ResultsThe collagen, mostly type I, formed a homogeneously clustered network constituting 1.4% of the wet weight of adult A. mollis which is lower than for some other species of sea cucumber. The collagen consisted of α1 and α2 chains (around 116 kDa), α chain dimers, β chains (around 212 kDa), and small amounts of γ components. The most abundant amino acids were glycine, alanine, threonine, serine and proline (lysine/arginine ratio of 0.1). Threonine was the most abundant essential amino acid, followed by methionine and valine, while glycine was the dominant non-essential amino acid. The sea cucumbers had a low lipid content (0.2 and 0.1% of wet weight for the viscera and body wall, respectively) which is below the range reported for most other species of sea cucumber. The lipid contained high levels of PUFA (54%) compared to MUFA (23%) and SFA (24%). The dominant PUFA was arachidonic acid in both the body wall and viscera, followed by eicosapentaenoic acid.ConclusionsOverall, the Australasian sea cucumber has strong potential as a functional food due to its high levels of PUFA and essential amino acids, comparing favourably with the most commercially valuable sea cucumbers.

Nutritional Composition and Acute Toxicity Potentials of Archontophoenix tukeri and Adonidia merrilli Kernels

Archontophoenix tukeri and Adonidia merrilli are exotic species widely grown in Nigeria as ornamental palms. In this study, the kernels of A. tukeri and A. merrilli were subjected to amino acids, fatty acids, proximate, anti-nutrients and mineral element analyses, in addition to acute toxicity evaluation. Glutamic acid (11.30 and 5.33 g/100 g) and leucine (5.9 and 4.2 g/100 g) were the most abundant essential and non-essential amino acids; the fatty acids profile revealed three major fatty acids: palmitic acid (20.14 and 11.27%), oleic acid (61.83 and 25.78%) and linoleic acid (13.05 and 55.26%); low linolenic acid levels were also observed (˂1%) with 75.87 and 81.98% total unsaturated fatty acids in A. tukeri and A. merrilli respectively. Carbohydrate (85.73% and 90.15%) and oxalate contents (1927.2 and 2072.4 mg/100 g) were relatively high, while low levels of cyanide (12.05 and 65.45 mg/100 g), phytates (6.32 and 2.53 mg/100 g) and tannins (35.36 and 20.16 mg/100 g) were observed. A. tukeri indicated higher Ca, Cu, Fe, Zn, Mg, Mn and Na contents. The anti-nutrient-mineral ratios were computed and compared with critical values. Acute toxicity of A. tukeri and A. merrilli was 866.03 mg/Kg. These palms contain vital nutritional components, and with proper processing could serve as potential products for both human and animal nutrition.

Effect of age on concentrations of nutrients in four muscles of the Sudanese dromedary (Camelus dromedaries) camel

ABSTRACTThe aim of the present study was to determine the effect of age (3–4 and 6–7 years old) on concentration of amino acids, fatty acids, minerals, vitamins and collagen in the longissimus thoraces (LT), biceps femoris, semitendinosus and semimembranosus muscles of 12 Sudanese camels. There were significant effects of age and muscle type on moisture, fat and protein contents. The LT muscle had significantly (P < .05) higher fat than other muscles. The proportion of polyunsaturated to saturated fatty acids, which ranged from 1 .0 to 1.07, was above the minimum ratio of 4.0 recommended to reduce the risk of coronary diseases in humans. The most abundant essential amino acid in camel muscles was lysine, followed by leucine, phenylalanine, Isoleucine, threonine and methionine. Muscles from 6- to 7-year-old camels had slightly higher insoluble collagen than those from 3- to 4-year-old camels. There was a general trend for mineral content of camel meat increasing with age with significant effect on Ca and Pb concentrations. The Sudanese camel meat is also an important source of several vitamins. This study indicated that concentrations of nutrients among muscles were affected by age and the knowledge of these factors allow for better marketing and processing of camel meat.

Antioxidant and Anticancer Activities of Walnut (Juglans regia L.) Protein Hydrolysates Using Different Proteases

Walnut (Juglans regia L.) contains approximately 20-25% protein with abundant essential amino acids. The enzymatic hydrolysate of Persian walnut (Chandler) seed proteins was prepared by incubation with three different proteases, including pancreatic chymotrypsin and trypsin, and a microbial enzyme proteinase K. The hydrolysates were found to possess excellent antioxidant capacities. The peptide fractions scavenged the 2, 2'-anizo-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radicals and inhibited the activity of reactive oxygen species. Walnut protein hydrolysates were also tested, for the first time, against the viability of human breast (MDA-MB231) and colon (HT-29) cancer cell lines. MTT, [3-(4, 5dimethylthiazolyl)-2,5-diphenyl-tetrazolium bromide], assay was used to assess in vitro cancer cell viability upon treatment with the peptide fractions. The peptide fractions showed cell growth inhibition of 63±1.73% for breast cancer and 51±1.45% for colon cancer cells. Thus, a direct correlation between antioxidant and anticancer activities of walnut peptide fractions exists and supports their potential therapeutic benefit.

English

People of Western Kordofan (Sudan) are endowed with a deep knowledge concerning the use of wild plants. Tubers of Raphionacme splendens Schl. subspecies splendens Flickr (family Apocynaceae), locally known as Elfayo, are used as a food reserve during times of famine or poor harvest. The aim of this study was to analyze the nutritional composition and antioxidant capacity of root tubers of R. splendens. Samples were collected from South-West Kordofan. Analyses included determination of moisture, carbohydrate, crude protein, fat, fibre, ash, minerals, vitamin C, amino acids and fatty acids composition. Antioxidant activity was determined by the DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2.2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) assays. The total phenolic content was also assessed. The results, which are referred to as (%) dry weight, showed that the tubers contained 3.2% protein, 18% carbohydrate, 0.5% lipid, 2.4% crude fibre, 3.5% ash, 79.2% moisture and gross energy 101.7 kJ/g. The total amino acids were 10776 mg/100g where the essential amino acids represented 28.2%. The more abundant essential amino acids were leucine (792mg/100g), isoleucine (712mg/100g) and threonine (536mg/100g). Methionine and lysine were the limiting amino acids. Minerals were potassium (259mg/100g), calcium (183mg/100g), magnesium (64mg/100g), phosphorus (37mg/100g), copper (3.6mg/100g), manganese (2.4mg/100g), zinc (1.8mg/100g) and iron (1.2mg/100g). Total saturated fatty acids were 45.6% whereas total unsaturated fatty acids were 54.4%. Oleic acid (32.56%) and palmitic acid (30.23%) were the most abundant fatty acids. Tubers displayed good antioxidant activity with IC 50 values 0.987 and 1.559mg/mL against DPPH and ABTS radicals respectively. Vitamin C was 31.5mg/100g and total phenolic content was 60mg gallic acid equivalent (GAE) per 100g dry sample and they could be the main contributor to the antioxidant capacity of the tubers. In conclusion, the results of this study suggested that tubers of R. splendens could have beneficial effect for food and/or nutraceutical application for normal growth and adequate protection against diseases associated with reactions of free radicals. Keywords: Raphionacme splendens , proximate analysis, amino acids, fatty acids, antioxidant activity

Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder.

The objective of this study was to produce microencapsulated omega(ω)-3 fatty acids (PUFAs) fortified egg white (EW) powders and to characterize their nutritional and physical properties. Stable emulsions (E-SO-EW) containing 3.43 (g/100 g) salmon oil (SO), 56.21 (g/100 g) EW, and 40.36 (g/100 g) water and a control (E-EW) containing EW and water were prepared. E-SO-EW and E-EW were separately spray dried at 130, 140, and 150 °C inlet air temperatures. This resulted in 3 microencapsulated SO fortified EW powders (SO-EW), and 3 dried EW powders (DEW). The powders were analyzed for microencapsulation efficiency (ME), color, fatty acids methyl esters, protein, fat, moisture, ash, amino acids, minerals, microstructure, and particle size. The EPA and DHA content of SO and the ME of the powders were not affected by the inlet air temperature. The crude protein content of SO-EW powders was approximately 24 (g/100 g) lower than dried EW powders. Leucine was the most abundant essential amino acid found in all the powders. Most of the powders' median particle size ranged from 15 to 30 μm. The study demonstrated that microencapsulated ω-3 salmon oil with high quality EW protein can be produced by spray drying.

추출용매에 따른 큰느타리 버섯의 영양성분 및 생리활성

Physiological activities of 70% methanol, fermented ethanol and hot-water extracts of Pleurotus eryngii were investigated. Free radical scavenging activities of P. eryngii extracts were determined according to the elimination of DPPH radicals. Their nitrite scavenging activity and total polyphenol content were also determined. Amino acid analysis showed that phenylalanine (Phe) and glutamic acid (Glu) are most abundant essential and non-essential amino acids in the analyzed extracts. The hot-water extract of ASI 2394 represented the highest antioxidant activity with the DPPH radical scavenging rate value of . ASI 2820 displayed the superior capacity to eliminate nitrate regardless of extraction solvents. The hot-water extract of ASI 2887 had the highest content of polyphenol. Our results showed that P. eryngii is well qualified as a functional food.

Amino Acid Composition of Cowpea (&amp;lt;i&amp;gt;Vigna ungiculata&amp;lt;/i&amp;gt; L. Walp) Flour and Its Protein Isolates

The study of the nutritive value of Cowpea (Vigna ungiculata L.) legume seed is needed, as this legume is a food source in many developing countries. Whole Cowpea Flour (WCF), Dehulled Defatted Cowpea Flour (DDCF), and Cowpea Protein Isolates (CPI) prepared using Isoelectric method (CPII) and using Micellization method (CPIM) are studied. In proximate analysis, the protein content of WCF, DDCF, CPIA and CPIB was found to be 22.3, 26.7, 750 and 76.0 g/100 g, respectively. Net protein value (NPV) was 17.62 for DDCF. Chemical score was 0.66% for DDCF and 112%, 104% for CPII and CPIM, respectively. The first limiting amino acid was cystine for DDCF and threonine for CPII and CPIM. Methionine was found to be the most concentrated essential amino acid in both CPII and CPIM; values were 27.22 and 30.60 g/16 g N, respectively, while lysine was the most abundant essential amino acid in DDCF (4.28 g/16 g N). Essential amino acids of CPIi and CPIM were 22.99 and 15.78 g/16 g N respectively, higher than FAO/WHO reference.

Identification of antioxidant peptides released from defatted walnut (Juglans Sigillata Dode) meal proteins with pancreatin

Defatted walnut (Juglans Sigillata Dode) meal (DWM) is the main by-product after oil extraction of walnut seed, which contains 40–45% proteins with abundant essential amino acids. In this research, the protein of defatted walnut meal was subjected to enzymatic hydrolysis by pancreatin. The hydrolysate was found to possess excellent antioxidant capacities. Also, high cytoprotective activities against H2O2-induced oxidative damage to PC12 cells were observed, with 83% cell viability at 0.1 mg/mL of peptides, and no cytotoxicity was detected against native PC12 cells. The peptides could scavenge total reactive oxygen species in rat pheochromocytoma cell line. Defatted walnut meal protein hydrolysates (DWMPH) were isolated and purified by gel filtration chromatography and reverse phase high performance liquid chromatography. By electron spray ionization-tandem mass spectrometry (ESI-MS/MS), the chemical structures of fourteen antioxidant peptides from two fractions were identified, and all of them were novel peptides were found from walnut protein hydrolysate.

Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo

Black vinegar (BV) contains abundant essential and hydrophobic amino acids, and polyphenolic contents, especially catechin and chlorogenic acid via chemical analyses. K and Mg are the major minerals in BV, and Ca, Fe, Mn, and Se are also measured. After a 9-week experiment, high-fat/cholesterol-diet (HFCD) fed hamsters had higher (p<0.05) weight gains, relative visceral-fat sizes, serum/liver lipids, and serum cardiac indices than low-fat/cholesterol diet (LFCD) fed ones, but BV supplementation decreased (p<0.05) them which may resulted from the higher (p<0.05) faecal TAG and TC contents. Serum ALT value, and hepatic thiobarbituric acid reactive substances (TBARS), and hepatic TNF-α and IL-1β contents in HFCD-fed hamsters were reduced (p<0.05) by supplementing BV due to increased (p<0.05) hepatic glutathione (GSH) and trolox equivalent antioxidant capacity (TEAC) levels, and catalase (CAT) and glutathione peroxidase (GPx) activities. Taken together, the component profiles of BV contributed the lipid lowering and antioxidant effects on HFCD fed hamsters.

Changes in total nitrogen and amino acid composition of New Zealand Undaria pinnatifida with growth, location and plant parts

Undaria pinnatifida is known as unwanted organism in New Zealand. However, Wakame is a traditional food made of U. pinnatifida, which is now cultured extensively in East Asia. Therefore, it is important to examine this introduced alga as a potential source of dietary protein for human consumption in New Zealand. This study determined total nitrogen content and amino acid profile of New Zealand U. pinnatifida harvested from the Marlborough Sounds on a monthly basis from June to November 2011. Total average nitrogen content and crude protein content was 21.02mg/g dry weight and 13.1% of dry weight, respectively. The three most abundant amino acids that contributed to flavour (glutamic acid, aspartic acid and alanine) were present and the most abundant essential amino acids were arginine, leucine, lysine and valine. The results showed that the amino acid content in blades from the exposed farm was significantly higher (P<0.05) than the others. Sporophyll maturation of U. pinnatifida in New Zealand influenced protein content and amino acid composition. Sporophyll, considered as a waste product by many, was found to be a potentially good source of protein.

Allosteric Regulation of Redox Potential and Enzyme Activity of Tryptophan Dioxygenase

Human tryptophan dioxygenase (hTDO) is a tetrameric heme-containing enzyme that is responsible for metabolizing 95% of our dietary Trp, the least abundant essential amino acid. It catalyzes the first and rate-limiting step of the kynurenine pathway by dioxygenation of Trp to N-formylkynurenine. hTDO is mostly expressed in the liver. In addition to be crucial for Trp homeostasis, hTDO has been implicated in a variety of human diseases including cancer, neurological and immunological diseases. hTDO is hence considered as an important drug target. Here we show that hTDO contains two Trp binding sites: an active site, where the dioxygenation reaction takes place, and an exo site, where Trp, or other effector molecules, binds. Mutagenesis, biochemical and biophysical studies indicate that the L-Trp affinity towards the exo site is 15-fold higher than that towards the active site; in addition, the occupation of the exo site by L-Trp changes the conformation of the enzyme, thereby perturbing the redox potential of the heme as well as the activity of the enzyme. The data will be discussed in the context of the structural and functional relationships of the enzyme.

Determination of amino acid contents of manketti seeds (Schinziophyton rautanenii) by pre-column derivatisation with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and RP-HPLC

Defatted kernel flour from manketti seed kernels (Schinziophyton rautanenii) is an underutilised natural product. The plant grows in the wild, on sandy soils little used for agriculture in Southern Africa. The kernels are rich in protein and have a great potential for improving nutrition. The protein content and amino acid profile of manketti seed kernel were studied, using a new analytical method, in order to evaluate the nutritional value. The crude protein content of the press cake and defatted kernel flour was 29.0% and 67.5%, respectively. Leucine and arginine were found to be the most abundant essential and non-essential amino acids, respectively. The seed kernel contained 4.77g leucine and 12.34g arginine/100g of defatted seed kernel flour. Methionine and proline were the least abundant essential and non-essential amino acids to with 0.23g methionine and 0.36g proline/100g of defatted seed kernel flour, respectively. Validation of the pre-column derivatisation procedure with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) for the determination of amino acids was carried out. The analytical parameters were determined: linearity (0.0025–0.20mM), accuracy of the derivatisation procedure: 86.7–109.8%, precision (method: 0.72–5.04%, instrumental: 0.14–1.88% and derivatisation: 0.15–2.94% and 0.41–4.32% for intraday and interday, respectively). Limits of detection and quantification were 6.80–157mg/100g and 22.7–523mg/100g kernel flour, respectively.

Amino acids composition and protein quality evaluation of marine species and meals for feed formulations in cephalopods

The amino acid composition and protein levels of three species of cephalopods (Octopus vulgaris, Loligo gahi and Todarodes sagittatus), the natural diets of common octopus (O. vulgaris) and different kinds of meals were determined in order to optimise the content of these nutrients in artificial feeds. Arginine, leucine and lysine were the most abundant essential amino acids in cephalopods, while glutamate and aspartate represented the main non-essential amino acids. Arginine and leucine were the limiting amino acid in most samples, with maximum Chemical Score values for mussel (79–98 %), squid (84 %) and crustaceans (65–91 %); medium for fish (41–70 %); and minimum for meals (29–64 %). Mussel, squid, crustaceans and fish showed a high essential amino acid index according to Oser (OI: 88–99 %) suggesting a suitable amino acid balance. The protein from animal meals (fish and krill) covered all the essential amino acids except arginine and lysine in fish meal. The vegetable meal presented the worst amino acid balance (OI: 74–89 %) with several deficiencies in essential amino acids, including arginine, threonine, lysine and methionine. Supplementation with arginine or leucine and protein complementation of crustaceans and bivalves with fish or animal meal are proposed as alternatives for improving the performance of protein in feed for cephalopods.

Nutritional quality of protein in the leaves of eleven Asphodeline species (Liliaceae) from Turkey

The nutritional quality of the protein in the leaves of 11 Asphodeline (Liliaceae) species was investigated by the determination of the amino acid composition and calculation of several nutritional parameters. The average protein content was 4.7% and ranged from 2.5% in Asphodeline damascena ssp. rugosa to 8.2% in A. turcica. The most abundant essential amino acids were Thr (5.7%), Val (6.0%), Ile (4.7%), and Trp (2.1%). The amino acid composition of Asphodeline peshmeniana was well equilibrated according to Food and Agriculture Organisation standards, but Lys and sulphur amino acids were at limiting concentrations in all the other taxa. Determination of the protein efficiency ratio and biological value revealed that the protein in the leaves of Asphodeline species is of high nutritional quality. Hence, the Asphodeline leaves that are typically used in Turkey for the preparation of salads, represent a good source of protein with high levels of several essential amino acids and a good nutritional value. Analysis of the similarity based on the amino acid composition indicated the existence of different clusters that are consistent with the taxonomical classification, area of distribution, and morphological similarities of the Asphodeline species.

Characteristics of protein from red crab (Chionoecetes japonicus) shell by commercial proteases

This study was performed to examine the characteristics of protein of red crab (Chionoecetes japonicus) shell powder hydrolyzed by commercial proteases. Red crab shell was digested by commercial proteases, such as Protamex (P), Neutrase (N), Flavourzyme (F), Alcalase (A), Protease M (PM) and Protease A (PA). Protein yield analyzed by Biuret assay, absorbance at 280 nm and brix revealed that PA was the enzyme having the highest proteolytic activity. SDS PAGE showed that molecular weight of proteins produced by protease treatments was various and below 150 kDa. Combinational treatment of proteases (PA + P, PA + PM, PA + F, PA + A) was tried whether these increase protein hydrolysis from red crab shell powder compared to a PA single treatment. Soluble protein content was similar, but amino acid concentration by combinational treatments was higher than PA single treatment [PA + P 247.4 mg/g ＞ PA + F (206.4 mg/g) ＞ PA + A (133.4 mg/g) ＞ PA + PM (59.1 mg/g) ＞ PA (54.9 mg/g)]. Amino acid composition by combinational treatments was slightly different. Most abundant essential amino acids were phenylalanine, glycine, alanine, and leucine, whereas tyrosine and cystine were not detected. (Korean J Nutr 2012; 45(5): 429 ~ 436)

Quality, Antioxidative Ability, and Cell Proliferation‐Enhancing Activity of Fermented Black Soybean Broths with Various Supplemental Culture Medium

The fermented soybean-based foods have played an important role in traditional diets around the world for many centuries, and Bacillus subtilis is typically used in the fermentation of soybean-based foods. The fermentation process may improve not only the flavor but also the nutritional value of food, and substances produced in this fermented broth were affected by many factors including culture medium and the selected soybeans. In this study, we use 3 potential culture mediums in the fermentation of black soybean and the fermented black soybean broths were used for the examination of amino acid composition, total phenolics content, flavonoids and anthocyanins contents, the antioxidant properties, and cytotoxicity. Our results indicated that the fermented black soybean broth, fermentation III, have the most abundant essential amino acid (79.77 mg/g), phenolics (19.33 mg/g), flavonoids (46.01 mg/g), and anthocyanins (1.06 mg/g). Besides, all of the fermented black soybean broths exhibited the significant antioxidative abilities with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect, reducing power and ferrous ion chelating effect. In addition, the fermented black soybean broths demonstrated the cell proliferation-enhancing activity in Detroit 551 cells. The cells were augmented up to the maximum value of 183.6% (compared with control) at 10 mg/mL of the fermentation I. Therefore, the different supplemental culture medium fermented black soybean broths may be used as a functional ingredient in the products of nutritional drinks and health foods. The present study illustrated the potential of various supplemental culture medium fermented black soybean broths in the application of functional ingredient for nutritional drinks and health foods.