2013 Fiscal Year Final Research Report
Bioorganic study on compounds in maturing period of the fermented foods
| Project/Area Number |
23700884
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kagoshima University |
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Principal Investigator |
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| Project Period (FY) |
2011 – 2013
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| Keywords | 食素材 / 発酵食品 / 熟成期間 / 未利用資源 / 機能性 |
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| Research Abstract |
The purpose of this study was clarifying the change of compounds in the maturational process of fermented foods. The frazin derivatives were isolated from soybean miso in fermenting and maturing period.
From the viewpoint of effective utilization of unused resources, fish sauces were produced from the cephalothorax of prawn and the reproductive gland of Diadema setosum as fisheries unused resources. The free amino acid compositions and antioxidant activities of fish sauces were determined by HPLC and DPPH method, respectively. The fish sauce which made from the cephalothorax of prawn showed high antioxidant activity. The antioxidants contained in the fish sauce were identified by analyzing NMR spectra of isolated compounds.
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