Metabolomics reveals the effect of garlic on antioxidant- and protease-activities during Cheonggukjang (fermented soybean paste) fermentation
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- 作者：Dong-Gu Oha ; Yu Kyung Janga ; Jie Eun Woob ; Jong-Sang Kimb ; Choong Hwan Leea ; chlee123@konkuk.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：l-Valine (PubChem CID ; 6287) ; l-Isoleucine (PubChem CID ; 6306) ; l-Leucine (PubChem CID ; 6106) ; Glycine (PubChem CID ; 750) ; l-Cysteine (PubChem CID ; 5862) ; s-Allyl-cysteine (PubChem CID ; 9793905) ; s-Allyl-cysteine sulfoxide (PubChem CID ; 9576089) ; Soyasaponin βg (PubChem CID ; 164453)
- 刊名：Food Research International
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：82
- 期：Complete
- 页码：86-94
- 全文大小：1290 K
文摘
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Garlic caused different metabolic states during Cheonggukjang fermentation.
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Garlic added Cheonggukjang showed higher antioxidant activity than Cheonggukjang.
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Inhibited protease activity by garlic was related to decreased amino acids content.