Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Studies on Physiological and Functional Properties of Susijang, Fermented Soybean Paste

수시장(콩발효식품)의 생리기능적 특성에 관한 연구

  • Ryu, Bog-Mi (Dept. of Food Science Institute, Inje University) ;
  • Sugiyama, Kuniko (Faculty of Education and Human Sciences, Yokohama National University) ;
  • Kim, Jung-Suk (School of Food and Life Science, and Biohealth Products Research Center and Food Science Institute, Inje University) ;
  • Park, Min-Hee (School of Food and Life Science, and Biohealth Products Research Center and Food Science Institute, Inje University) ;
  • Moon, Gap-Soon (School of Food and Life Science, and Biohealth Products Research Center and Food Science Institute, Inje University)
  • 류복미 (인제대학교 식품과학연구소) ;
  • ;
  • 김정숙 (인제대학교 식품생명과학부, 바이오헬스소재연구센터 및 식품과학연구소) ;
  • 박민희 (인제대학교 식품생명과학부, 바이오헬스소재연구센터 및 식품과학연구소) ;
  • 문갑순 (인제대학교 식품생명과학부, 바이오헬스소재연구센터 및 식품과학연구소)
  • Published : 2007.02.28
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Abstract

This study was carried out to observe the antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of susijang (Korean traditional fermented soy food). The antioxidant activity of susijang was measured by using TEAC (trolox equivalent antioxidant capacity) assay. In addition contents of isoflavones, phenolic acids and amino acids were determined. TEAC values of chungkukjang and susijang were significantly higher than those of yellow soybean (p<0.05). The contents of isoflavones (genistein, daidzein) were found to be significantly higher in chungkukjang and susijang than yellow soybean. The susijang showed high content of free amino acids and phenolic acids. ACE inhibitory activity of susijang was significantly higher than those of chungkukjang and yellow soybean, particularly of 70% ethanol extract.

전통 콩발효식품인 수시장의 제조방법을 재현하고 이의 항산화활성 및 angiotensin-converting enzyme(ACE)에 대한 저해활성을 측정하였다. TEAC법으로 총항산화능을 측정한 결과 원료콩에 비해 수시장에서 유의적으로 높았고, 청국장과 유사한 항산화능을 나타내었다. 수시장 중의 이소플라본(diazein, genistein) 함량은 청국장보다는 적게 함유되어 있었으나 원료콩에 비해서 유의적으로 높게 나타났다. Phenolic acids의 함량은 수시장 형태로 제조했을 때 가장 높았으며 특히, $\rho-coumaric$ acid와 salicylic acid가 많이 함유되어 있었다. 유리아미노산의 함량은 원료콩과 비교하여 수시장에서 가장 높았고, 청국장이 다음으로높게 나타났다. 고혈압 효과를 측정한 결과 청국장보다 수시장에서 저해활성이 높았으며, 70% 에탄올로 추출한 경우 저해활성이 더 큰 것으로 나타났다.

Keywords

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