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Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Hur, Jaewon | - |
dc.contributor.author | Nguyen, Thi T Hanh | - |
dc.contributor.author | Park, Namhyeon | - |
dc.contributor.author | Kim, Jeesoo | - |
dc.contributor.author | Kim, Doman | - |
dc.date.accessioned | 2018-11-27T07:44:22Z | - |
dc.date.available | 2018-11-27T16:45:14Z | - |
dc.date.issued | 2018-09-10 | - |
dc.identifier.citation | AMB Express, 8(1):143 | ko_KR |
dc.identifier.issn | 2191-0855 | - |
dc.identifier.uri | https://hdl.handle.net/10371/143559 | - |
dc.description.abstract | Abstract
Quinoa is a pseudocereal that contains high quality protein, minerals, vitamins, polyphenols, and phytosterols. In this study, quinoa was fermented by Rhizopus oligosporus (R. oligosporus) up to 5days and the functional compounds (l-carnitine, GABA, vanillic acid and gallic acid) were analyzed by LC/MS. The amounts of l-carnitine and GABA were 0.13mg/kg and 540mg/kg for nonfermented quinoa (NF), 3.15mg/kg and 1040mg/kg for fermented quinoa at 3days (3F), and 1.54mg/kg and 810mg/kg for fermented quinoa at 5days (5F). The vanillic acid and gallic acid were 1.3 and 0.1mg/kg for NF, 1.55 and 2.37mg/kg for 3F, and 1.83 and 0.84mg/kg for 5F, respectively. Total phenolic contents and total flavonoids contents were 41mg gallic acid (GAE)/kg and 13mg quercetin equivalent (QE)/kg for NF, 74mg GAE/kg and 16mg QE/kg for 3F, and 80mg GAE/kg and 19mg QE/kg for 5F, respectively. Antioxidant activity (SC50) was 3.6mg/mL for NF, 3.4mg/mL for 3F, and 2.3mg/mL for 5F. Nitric oxide production on RAW264.7 macrophages of fermented quinoa revealed 29% and 56% inhibition of nitric oxide production for NF and 5F, respectively. Therefore, fermented quinoa can be used as a healthy and valuable food product. | ko_KR |
dc.description.sponsorship | This work was partially supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF-2015R1D1A1A01056929; D. Kim, and 2018R1D1A1B07049569; T.T. Hanh Nguyen), by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through Agriculture, Food and Rural Afairs Research Center Support Program, funded by Ministry of Agriculture, Food and Rural Afairs (MAFRA) (710012031HD220), and under the framework of International Cooperation Program managed by the NRF (2016K1A3A1A19945059), and OTTOGI Corporation through Research and Publication Project. | ko_KR |
dc.language.iso | en | ko_KR |
dc.publisher | Springer Open | ko_KR |
dc.subject | Anti-infammatory activity | ko_KR |
dc.subject | Antioxidant activity | ko_KR |
dc.subject | Fermentation | ko_KR |
dc.subject | l-Carnitine | ko_KR |
dc.subject | Quinoa | ko_KR |
dc.subject | Rhizopus oligosporus | ko_KR |
dc.title | Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties | ko_KR |
dc.type | Article | ko_KR |
dc.contributor.AlternativeAuthor | 허재원 | - |
dc.contributor.AlternativeAuthor | 박남현 | - |
dc.contributor.AlternativeAuthor | 김지수 | - |
dc.contributor.AlternativeAuthor | 김도만 | - |
dc.identifier.doi | 10.1186/s13568-018-0675-3 | - |
dc.language.rfc3066 | en | - |
dc.rights.holder | The Author(s) | - |
dc.date.updated | 2018-09-16T03:20:03Z | - |
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