유산균 발효를 통한 콩잎차의 항산화 및 아질산염 소거활성

Antioxidant and Nitrite Scavenging Activities of Soybean Leaf Tea Fermented by Lactic Acid Bacteria

Soybean leaf has recently been reported to contain many isoflavones compared to soybean. In this study, the antioxidant and nitrite scavenging activities of soybean leaf tea and fermented soybean leaf tea using Leuconostoc mesenteroides MSL129 and Leuconostoc lactis MBE1530 was evaluated. The total polyphenol and flavonoid contents increased significantly after fermentation by lactic acid bacteria. Compared to soybean leaf tea, fermented soybean leaf tea possessed the highest 1,1 -diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, 2,2 -azobis-3-ethylbenthiaazoline-6-sulfonic acid (ABTS) radical-scavenging activity, superoxide dismutase (SOD)-like activities, ferric reducing antioxidant power (FRAP), and nitrite scavenging activity. Therefore, tea from soybean leaf fermented with lactic acid bacteria could be an excellent source of natural antioxidants and nitrite scavengers.