Table 2.
The isoflavone and GABA contents in fermented soybean residues and their in vitro assessments.
| Contents of Functional Chemicals (μg/g w/w) | |||||
|---|---|---|---|---|---|
| Item (mg/g) | SR Soy Residues |
RSF R. oligosporus 24 h |
RLF R. oligosporus 48 h |
RLSF R. oligosporus + L. plantarum 24 h |
RLLF R. oligosporus + L. plantarum 48 h |
| Genistin | ND | ND | ND | ND | ND |
| glycitin | ND | ND | ND | ND | ND |
| daidzin | ND | ND | ND | ND | ND |
| Genistein (aglycone) |
17.0 | 20.1 | 20.7 | 22.2 | 19.4 |
| Glycitein (aglycone) |
ND | ND | ND | ND | ND |
| Daidzein (aglycone) |
ND | 21.4 | 24.5 | 24.6 | 26.8 |
| GABA | ND | 0.3154 | 0.6387 | 0.2676 | 0.6762 |
| In vitro assessments on HG-MDCK cells | |||||
| Cell viability (%) | 118 b | 121 b | 103 b | 109 b | 129 a |
| Intracellular ROS (%) | 104 a | 88.9 c | 87.5 c | 91.9 b | 93.2 b |
The mean values indicated with letter difference is statistically different at p-value less than 0.05. ND represent not detected.