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Home > Literature List > Lactobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

Lactobacillus plantarum WCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

Journal name:Journal of Food Processing and Preservation
Literature No.:
Literature Url: http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12944/abstract?userIsAuthenticated=false&deniedAccessCustomisedMessage=
Date publication:16 JUN 2016
The antioxidant capacity and polyphenol content in mung bean (Vigna radiata) and soya bean (Glycine max) milk fermented by Lactobacillus plantarum WCFS1 were investigated. Fermentation had different effects on antioxidant capacity in the lipophilic and hydrophilic fractions of two bean milks. Further, the free radical scavenging capacity was much higher in the lipophilic fraction than in the commonly investigated hydrophilic fraction of both fermented bean milks. Total phenolic content in both fermented bean milks increased. HPLC and LC-MS/MS analyses found that vitexin and isovitexin were the main phenolic compounds in the fermented and nonfermented mung bean milk, and fermentation did not significantly change their contents.

... HPLC-grade methanol was from International Laboratory USA (South San Francisco, CA). The authentic standards vitexin and isovitexin were purchased from Biopurify Phytochemicals (Chengdu, China). Deionized water was used for all the experiments. ...