Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean

• Main Authors: Mohd Ali, Norlaily, Yeap, Swee Keong, Mohd Yusof, Hamidah, Beh, Boon Kee, Ho, Wan Yong, Koh, Soo Peng, Abdullah, Mohd Puad, Mohammed Alitheen, Noorjahan Banu, Long, Kamariah
• Format: Article
• Language: English
• Published: Society of Chemical Industry 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/43392/1/Comparison%20of%20free%20amino%20acids%2C%20antioxidants%2C%20soluble%20phenolic%20acids%2C%20cytotoxicity%20and%20immunomodulation%20of%20fermented%20mung%20bean%20and%20soybean.pdf; http://psasir.upm.edu.my/id/eprint/43392/; http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7267/abstract

BACKGROUND: Mung bean and soybean have been individually reported previously to have antioxidant, cytotoxic and immunomodulatory effects, while fermentation is a well-known process to enhance the bioactive compounds that contribute to higher antioxidant, cytotoxic and immunomodulation effects. In th...