In Vitro Antioxidative Activity and Antihypertensive Activity of Soy Sauce Cake Derived from the Manufacturing of Japanese Style Fermented Soy Sauce

Takeshi Nagai, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki

Nagoya Research Institute, Aichi 4701131, Japan.
National Fisheries University, Yamaguchi 7596595, Japan.
Yamagata University, Yamagata 9978555, Japan.

DOI: 10.4236/fns.2012.38147                

Abstract

As the manufacture of soy sauce produces a large quantity of soy sauce cake as one of food processing waste, it is necessary to search for possible ways for their utilization. Chemical composition of soy sauce cake was analyzed to use as a material of high-value functional ingredients. The results showed that soy sauce cake could be potentially used as functional ingredients rich in proteins, with high antioxidative activitiy, free radical scavenging activity, and antihypertensive activity. Based on their IC50 values, the hydrolysates from soy sauce cake were more significantly effective against superoxide anion radicals and ACE, compared with hydroxyl radicals and DPPH radicals. The present study indicates that a large amount of soy sauce cake can be used as source of proteins with good antioxidative activity, free radical scavenging activity, and antihypertensive activity. The utilization of soy sauce cake may be also to contribute to reduce food processing wastes and to resolve an environmental problem.

Keywords

Soy Sauce Cake; Food Processing Waste; Utilization; Antioxidative Activity; Scavenging Activity; Antihypertensive Activity

Conflicts of Interest

The authors declare no conflicts of interest.

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