| Research Abstract |
[Aim] The effects of cooking temperature, spices and vegetables cooked together with miso on its antioxidant activity were examined to help prevent various lifestyle-related diseases by miso intake in daily life.
[Methods] The change of miso's oxygen radical absorption capacity (ORAC) with cooking temperature, spices and vegetables to brown color, polyphenol compounds and isoflavones was measured. To estimate the in vivo effect of miso on redox reactions, the change of superoxide dismutase (SOD) activity, glutathione peroxidase (GSH-Px) activity and 12-hydroxyeicosatetraenoic acid (12-HETE) formation in rat lung were measured with vegetables miso soup.
[Results] 1.Cooking methods
The main antioxidant activity of miso was oxygen radical absorption capacity (ORAC) in 70% ethanol-soluble fraction. ORAC of miso was proportional to lightness of miso's color, total isoflabones and its aglycones. ORAC was stronger in the order of soybean-koji miso, dark brown-dry taste rice-koji miso, barley-koj
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i miso, light color-dry taste miso and light color-sweet taste miso. By steaming, simmering, frying, broiling or heating under pressure of miso, browning and ORAC were enhanced, total isoflabones and its aglycones were decreased. As a cause of enhancement of ORAC, formation of melanoidin was suggested.
2.Effect of spices
When miso cooked with ginger and sesame, polyphenol compounds and ORAC increased, garlic increased ORAC without increase of polyphenol and isoflavones, while, red pepper depressed browning and ORAC. Mustard increased polyphenol compounds, but decreased isoflavones and ORAC. Based on the foregoing results, ginger tuber, garlic and sesame served to enhance miso's antioxidant activity by elution addition of their own antioxidant substances. On the other, red pepper depressed miso's antioxidant activity due to inhibition of melanoigin formation, and mustard depressed miso's antioxidant activity due to decreasing of melanoigin formation and isoflavone aglycones.
3.Effect of vegetables
Garlic, welsh onion (leaf-blade green), chingentsuai leaves, eggplant and broccoli heated with miso increased ORAC of miso in vitro. As the affecting factors of that, polyphenol compounds elution, both polyphenol compounds elution and brow color increase were suggested in garlic, welsh onion and broccoli, respectively.
4.In vivo antioxidant activity
The ex vivo effect of vegetables on SOD was different from its effect on in vitro ORAC. Heated miso with garlic, edible burdock, welsh onion leaf-blade green accelerated SOD activity, GSH-Px activity and formation of 12-HETE formation, these with onion, chingentsuai leaves and sweet pepper accelerated SOD activity, these with welsh onion stem accelerated SOD activity and 12-HETE formation, these with eggplant accelerated GSH-Px and 12-HETE formation. Based on the foregoing, when miso soup is prepared together with either garlic, onion, edible burdock, welsh onion stem, welsh onion leaf-blade green, chingentsuai leaves, eggplant and sweet pepper as an ingredient, they each accelerate SOD activity, GSH-Px activity or reduction of hydroperoxide, or their joint action is suggested to enhance the in vivo antioxidant activity of miso. Thus, one could be expected health benefits from making effective use of above-mentioned vegetables in miso soup. Less
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