Evaluation of biological activities of the short-term fermented soybean extract

Ji Soo Lee, Shin Joung Rho, Young Wan Kim, Ki Won Lee, Hyeon Gyu Lee

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The short-term fermented soybean extract (FSE) using soybean and wheat was prepared at a high temperature to accelerate proteolytic hydrolysis. The chemical composition and in vitro biological activities of FSE were investigated. FSE contained mainly the low molecular weight peptides of less than 3 kDa and was dominantly composed of glutamic acid, leucine, proline, and alanine. The EC50 value of DPPH radical scavenging activity of FSE was 1.63 mg/mL, and the inhibition of linoleic acid autoxidation by FSE was equivalent to 77% of the antioxidant activity of α-tocopherol. FSE showed a concentration-dependent antimicrobial activity against Bacillus subtilis and Escherichia coli. In addition, FSE at 1 mg/mL showed the strong inhibition effects on growth of MCF7 and HT1080 with 58 and 64%, respectively. In conclusion, FSE prepared by rapid fermentation may be useful as a functional food ingredient with antioxidant, antimicrobial, and antitumor activities.

Original languageEnglish
Pages (from-to)973-978
Number of pages6
JournalFood Science and Biotechnology
Issue number4
StatePublished - 2013 Aug 1


  • antimicrobial activity
  • antioxidant activity
  • antitumor activity
  • fermentation
  • soybean extract

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