Applied Biological Chemistry

  • 제47권1호
  • /
  • Pages.149-153
  • /
  • 2004
  • /
  • 2468-0834(pISSN)
  • /
  • 2468-0842(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
권호 표지

전통된장의 제조방법 조사 및 혈액응고 저해활성이 높은 된장의 스크리닝

Manufacturing Method for Traditional Doenjang and Screening of High Fibrin Clotting Inhibitory Samples

  • 장인환 (호서대학교 식품생물공학 및 벤처전문대학원 첨단산업기술) ;
  • 인만진 (청운대학교 식품영양학) ;
  • 채희정 (호서대학교 식품생물공학전공 및 벤처전문대학원 첨단산업기술)
  • Jang, In-Hwan (Dept. of Food and Biotechnology, Natural Science Division and Dept. of Innovative Industrial Technology, Graduate School of Venture, Hoseo University) ;
  • In, Man-Jin (Dept. of Human Nutrition and Food Science, Chungwoon University) ;
  • Chae, Hee-Jeong (Dept. of Food and Biotechnology, Natural Science Division and Dept. of Innovative Industrial Technology, Graduate School of Venture, Hoseo University)
  • 발행 : 2004.03.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

전통된장 제조방법으로서 원료 혼합비, 메주의 건조시간 및 온도, 메주와 된장의 발효 시간 및 온도, 된장 간장의 분리 여부, 된장 숙성(aging) 시간을 조사하였다. 혈액응고 저해 활성(anticoagulant activity)을 fibrin clotting assay법으로 분석하여 혈액응고 저해활성과 제법간의 상관 관계를 검토하였다. 숙성 기간이 길수록 혈액응고 저해활성이 높게 나타나는 경향을 보였으나 선형적인 상관관계보다는 비선형적으로 양의 상관관계를 갖는 것으로 판단되었다. 이상의 결과를 토대로 혈액응고 저해활성이 높은 2종의 된장시료를 선발하였으며 숙성기간이 180일 이상일 경우 전통된장의 혈액응고 저해활성이 높은 것으로 판단되었다.

키워드

참고문헌

  1. Yang, S. H. and Chung, Y. J. (1992) Optimization of the taste components composition in traditional Korean soybean paste. Korean J. Soc. Food Nutr. 21, 449-453
  2. Park, S. K., Seo, K. I., Moon, J. S. and Lee, Y. H. (2000) Quality characteristics of home-made doenjang, a traditional Korean soybean paste. Korean J. Soc. Food Sci. Nutr. 16, 23-29
  3. Shon, D. H., Lee, K. A., Kim, S. H. and Ahn, C. W. (1996) Screening of antithrombotic peptides from soybean paste by the microplate method. Korean J. Food Sci. Technol. 28, 684-688
  4. Park, K. Y, Moon, S. H., Baik, H. S. and Cheigh, H. S. (1990) Antimutageimc effect of doenjang (Korean fermented soy paste) toward aflatoxin. Korean J. Soc. Food Nutr. 19, 156-162
  5. Park, K. Y. (1997) Destruction of aflatoxins during the manufacture of doenjang by traditional method and cancer preventive effects of doenjang. Korean J. Assoc. Cancer Prev. 2, 27-37
  6. Choi, Y. H., Choi, B. T., Lee, W. H., Rhee, S. H. and Park, K. Y. (2001) Doenjang hexane fraction induced Gl arrest is associated with the inhibition of Prb phosphorylation and induction of Cdk inhibitor p21 in human breast carcinoma MCF 7 cells. Oncol. Rep. 8, 1091-1096
  7. Santiago, A. R., Hiramatsu, H. and Mon, A. (1992) Japanese soybean paste miso scavengy free radicals and inhibit lipid peroxidation. J. Nutr. Sci. Vitamiml. 38, 297-302
  8. Shin, Z. I., Ahn, C. W., Nam, H. S., Lee, H. J., Lee, H. J. and Moon, T. H. (1995) Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste. Korean J. Food Sci. Technol. 27, 230-234
  9. Kim, S. H. (1998) New trend of studying on potential activities of doenjane fibrinolytic activity. Korean Soybean Digest. 15, 8-15
  10. Kim, Y. T. (1994) Identification of the Bbrmolytic bacterial strain from chunskook-jang. Ph. D. Thesis. Sejong University, Seoul, Korea
  11. Y. S. Kim (1992) Structure and activity of heparin. Korean Sci. Biochem. Mot. Biol. 4, 209-215
  12. Fenton, J. W., Ofosu, F. A., Moon, D. G. and Maraganore, J. M. (1991) Thrombin strusture and function: why thrombin is the primary target for antithrombotics. Blood Coagul. Fibrin. 2, 69-75 https://doi.org/10.1097/00001721-199102000-00011
  13. Binnine, C. G., Erickson, B. W. and Hermans, J. (1990) Inhibiton of thrombin by synthetic hirudin pepddes. FEBS Lett. 270, 85-89 https://doi.org/10.1016/0014-5793(90)81240-O
  14. Carpiello, M., Vilado, P. G., Lippi, A., Ciiscuoli, M. A. and Mura, U. (1996) Kinetics of human thrombin inhibition by two novel peptide inhibitors (Hirunorm IV and Hirunorm V). Bwchern. Phannacol 52, 1141-1146
  15. Lee, H. S., Kweon M. H and Lim, W. J. (1997) Inhibitory mechanism of blood coagulation by the anticoagulant polysaccharide from Coriolus versicolor. Korean. J. Food Sci. Techml. 29, 817-822
  16. Kim, D. C., Chae, H. J. and In, M. J. (2004) Existence of stable fibrin clotting inhibitor in salt-fermented anchovy sauce. J. Food Compos. Anal. (in press)
  17. Song, Y. S. and Kwon, T. K. (2000) Hypocholestrolemic effect of soybean and soy products, food Ind. Nutr. 5, 36-41
  18. Park, K. Y, Hwang, K. M., Jung, K. 0. and Lee, K. B. (2002) Studies on the standardization of doenjang (Korean soybean paste) 1. standardization of manufacturing method of doenjang by literatures. J. Koeran Soc. Food Sci. Nutr. 31, 343-350