American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2019, 7(1), 7-12
DOI: 10.12691/ajfst-7-1-2
Open AccessArticle

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

Chengyu Jiang1, 2, Zhaohong Ci1, 2 and Michiyuki Kojima1, 2,

1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, 080-8555, 11, Nishi-2-Sen, Inada-Cho, Obihiro, Hokkaido, Japan

2Department of Bioresources Science, United Graduate School of Agricultural Sciences, Iwate University, 020-8550, 3-18-8, Ueda, Morioka, Iwate, Japan

Pub. Date: January 10, 2019

Cite this paper:
Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima. Antioxidant Activity and Lipase Inhibitory Activity in Rice Miso Supplementary with Black Soybean, Buckwheat and Adzuki Bean. American Journal of Food Science and Technology. 2019; 7(1):7-12. 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.

Keywords:
rice miso black soybean buckwheat adzuki bean melanoidin DPPH radical scavenging activity lipase inhibitory activity

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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