- 著者
- Yuta Sawada Toshitsugu Sato Ryosuke Fukushi Yoshihito Kohari Yuuki Takahashi Sayaka Tomii Lifeng Yang Takashi Yamagishi Hirofumi Arai
- 出版者
- The Mycological Society of Japan
- 雑誌
- Mycoscience (ISSN:13403540)
- 巻号頁・発行日
- vol.64, no.6, pp.156-165, 2023-11-20 (Released:2023-11-20)
- 参考文献数
- 41
Edible basidiomycetes are highly active in the oxidative decomposition and polymerisation of polyphenols, and soybeans contain large amounts of isoflavones, which are polyphenol glycosides. Isoflavone aglycones exhibit weak estrogenic activities. In this study, we investigated the isoflavone content, polyphenol production, antioxidant activity and ergothioneine (EGT) content of soybeans fermented by Pleurotus cornucopiae and Pleurotus ostreatus. Isoflavone glycosides, which were abundant in unfermented soybeans, decreased, and aglycones increased on day 10 of culture in both edible basidiomycete-fermented soybeans. The total maximum polyphenol content in soybeans fermented by both mushrooms were approximately 4 times higher on day 30 to 40 of culture, than that of unfermented soybeans. P. cornucopiae-fermented soybeans showed maximum antioxidant activity on day 20 of culture, and this was approximately 6.1 times higher than that of unfermented soybeans. EGT was not detected in unfermented soybeans, whereas both fermented soybeans showed a maximum EGT content on day 20 of culture, which was especially high in P. cornucopiae-fermented soybeans. The antioxidant activity and EGT of P. cornucopiae-fermented soybeans were higher than those of P. ostreatus, suggesting that EGT was responsible for the increase in the antioxidant activity of P. cornucopiae-fermented soybeans.
- 著者
- Naofumi Ohtsu Yoshihito Kohari Masataka Gotoh Reiji Yamada Yuichi Nagata Miki Murata
- 出版者
- Japan Oil Chemists' Society
- 雑誌
- Journal of Oleo Science (ISSN:13458957)
- 巻号頁・発行日
- vol.67, no.10, pp.1227-1233, 2018 (Released:2018-10-11)
- 参考文献数
- 21
- 被引用文献数
- 9 16
The present study provides valuable data that the herbal water byproduct of Japanese peppermint, produced during the steam distillation extraction of an essential oil, can be utilized as an antibacterial agent. The major ingredient in the herbal water from Japanese peppermint ‘Hokuto’ was menthol, with a concentration close to its water solubility. The herbal water produced showed excellent antibacterial efficacy against typical gram-negative and gram-positive bacterial strains of Escherichia coli and Staphylococcus aureus, respectively, and the antibacterial efficacy was maintained even when the herbal water was diluted up to an appropriate concentration of 50%. The efficacy of the herbal water against E. coli was higher than that against S. aureus, which is likely because of the difference in the efficacy of menthol against these two different bacterial strains. The excellent antibacterial efficacy of the herbal water is mainly attributed to the function of menthol, while other trace ingredients also contributed to the antibacterial efficacy. The Japanese peppermint herbal water byproduct, generally treated as industrial waste and disposed, can be easily commercialized as an antibacterial agent if efforts are made to maintain a constant menthol concentration throughout the steam distillation essential oil extraction process.