大徳寺瑞峯院納豆の製造過程におけるDPPHラジカル消去活性の変化とその関連物質について  [in Japanese] Changes in the DPPH radical-scavenging activity and the related components of Daitokuji-natto made in Zuihoin Daitokuji during processings  [in Japanese]

Search this Article

Author(s)

Abstract

伝統食品である京都大徳寺瑞峯院の大徳寺納豆について,ラジカル消去活性の強さを解明するために,製造過程のラジカル消去活性の変化とその関連成分について検討を行った。大徳寺納豆は,7月下旬から9月下旬にかけて仕込まれる。大豆(鶴姫)を蒸煮することで,ゲニスチン,ダイジン,グリシチンが増加した。しかし,室での発酵期間に減少し,熟成期間では,代わってゲニステイン,ダイゼインが増加した。また,室での1週間の発酵期間に,プロテアーゼの働きにより, 遊離アミノ酸, 特にグルタミン酸やペプチドが増加した。炎天下における2 ヶ月間の熟成期間には, 徐々にメラノイジン関連物質が産生された。またラジカル消去活性は,ポリフェノール含有量と高い相関を示したが,ラジカル消去活性に寄与している主な成分はメラノイジン関連物質であることが示唆された。

Changes in the DPPH radical-scavenging activity and related components during processing of the traditional fermented soybean food, Daitokuji-natto, made in Zuihoin Daitokuji (Kyoto) were examined. Daitokuji-natto was processed from the end of July to September. The contents of genistin, daidzin and glycitin in soybean (Tsuruhime harvested in Hokaido) were all increased by steaming. However, the contents of these components gradually decreased during fermentation and maturation, in contrast to the increases of the daidzein, genisitein and glycitein contents. Fermentation for 1 week in a cellar resulted in the contents of peptides and free amino acids, especially glutamate, being increased by enzymatic degradation of the protein. The melanoidin-related compounds gradually increased during the progress of maturation under sunlight in the summer for 2 months. Although the DPPH radical-scavenging activity was significantly related to the polyphenol contents (p<0.01), the components mainly responsible for the radical-scavenging activity of Daitokuji-natto were found to be melanoidin-related compounds.

Journal

  • Journal of Cookery Science of Japan

    Journal of Cookery Science of Japan 40(4), 239-248, 2007-08-20

    The Japan Society of Cookery Science

References:  29

Cited by:  1

Codes

  • NII Article ID (NAID)
    110006367126
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13411535
  • NDL Article ID
    8905378
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  CJPref  NDL  NII-ELS  J-STAGE  NDL-Digital 
Page Top