Fermentation of soybeans with Pleurotus cornucopiae and Pleurotus ostreatus increases isoflavone aglycones, total polyphenol content and antioxidant activity-Reference-Cited by-同舟云学术

Fermentation of soybeans with Pleurotus cornucopiae and Pleurotus ostreatus increases isoflavone aglycones, total polyphenol content and antioxidant activity

Published:2023-11-20 Issue:6 Volume:64 Page:156-165
ISSN:1340-3540
Container-title:Mycoscience
language:en
Short-container-title:

Author:

Sawada Yuta¹,Sato Toshitsugu¹,Fukushi Ryosuke¹,Kohari Yoshihito¹,Takahashi Yuuki¹,Tomii Sayaka¹,Yang Lifeng¹,Yamagishi Takashi¹,Arai Hirofumi¹

Affiliation:

1. National University Corporation Hokkaido Higher Education and Research System, Kitami Institute of Technology

Publisher

The Mycological Society of Japan

Subject

Ecology, Evolution, Behavior and Systematics

Link

https://www.jstage.jst.go.jp/article/mycosci/64/6/64_MYC612/_pdf

Reference41 articles.

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4. Blois, M. S. (1958). Antioxidant Determinations by the Use of a Stable Free Radical. nature, 181, 1199-1200. https://doi.org/10.1038/1811199a0

5. Bowey, E., Adlercreutz, H., & Rowland, I. (2003). Metabolism of isoflavones and lignans by the gut microflora: a study in germ-free and human flora associated rats. Food Chem Toxicol, 41(5), 631-636. https://doi.org/10.1016/s0278-6915(02)00324-1