α-Glucosidase Inhibitory Activity in Rice Miso Supplementary with Black Soybean

Chengyu Jiang^{1, 2}, Zhaohong Ci^{1, 2} and Michiyuki Kojima^{1, 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

Cite this paper:
Chengyu Jiang, Zhaohong Ci and Michiyuki Kojima. α-Glucosidase Inhibitory Activity in Rice Miso Supplementary with Black Soybean. American Journal of Food Science and Technology. 2019; 7(1):27-30. doi: 10.12691/ajfst-7-1-5

Abstract

In the present study, we processed rice miso supplementary with black soybean (RM-BS), and analyzed α-glucosidase inhibitory activity, polyphenol and melanoidin content at different fermentation periods (3, 6, 24, 36 months). The results showed α-glucosidase inhibitory activity, polyphenol and melanoidin content in RM-BS were increased with prolonging the fermentation periods. The α-glucosidase inhibitory activity in RM-BS was significantly stronger at different fermentation periods than those of RM, respectively. There were high positive relationships between α-glucosidase inhibitory activity and polyphenol content, and melanoidin content, respectively. Moreover, the ratio of melanoidin and polyphenol content was increased with prolonging the fermentation periods. So thus, we speculated that melanoidins were the main α-glucosidase inhibitory activity component in RM-BS. These results could be useful on researching and developing of rice miso products.

Keywords:
rice miso black soybean α-glucosidase inhibitory activity polyphenol melanoidin

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