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Table 2 Isoflavonoid contents and peptides (μg/g of dry matter)

From: Meju, unsalted soybeans fermented with Bacillus subtilis and Aspergilus oryzae, potentiates insulinotropic actions and improves hepatic insulin sensitivity in diabetic rats

 

CSB

TMS

MMS

Total isoflavonoid glycosides

1,843 ± 23a

644 ± 134b

432 ± 76b

Total isoflavonoid aglycosides

23±3c

274 ± 48b

673 ± 103a

Daidzein

trace

112 ± 17b

198 ± 65a

Glycitein

7 ± 2c

25 ± 3b

83 ± 27a

Genistein

16 ± 2c

137 ± 22b

392 ± 76a

Peptides (mg/ g)

48.0 ± 5.9a

3.2 ± 1.1c

21 ± 3.5b

  1. CSB, cooked soybeans; TMS, traditionally made meju; MMS, meju made with a standard method. a,b,c Means of the same row without a common letter significantly differ at P < 0.05 by Tukey test.