Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Antioxidative Effects of Chungkukjang Preparation by Adding Solar Salt

천일염 함유 청국장의 항산화효과

  • Published : 2009.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The antioxidant effects of chungkukjang, a popular fermented soybean paste in Korea, prepared with solar salt were investigated in vitro. DJI chungkukjang(DJIC) was prepared using 3%(w/w) solar salt or 3%(w/w) refined salt, and fermented by Bacillus subtilis DJI. All of DJIC with no salt, DJIC with 3%(w/w) solar salt, DJIC containing 3%(w/w) refined salt, and commercial chungkukjang were extracted with ethanol, hexane, and water. Antioxidative activities were measured by 1,1-diphenyl-2-picryl hydrazyl(DPPH) free-radical generation, nitrite scavenging activity, peroxide value in the presence of linoleic acid, and the Rancimat test, in comparison with the commercial antioxidant butylated hydroxytoluene(BHT). Ethanol chungkukjang extracts showed the highest antioxdative capacities, whereas DPPH free-radical generation and scavenging activities, and linoleic acid peroxide values of DJIC extracts prepared using solar salt, and salt-free DJIC, showed the greatest values. In addition, extracts of DJIC prepared using solar salt had the highest antioxidant indices. Antioxidative activities were higher in DJIC extracts than in those of commercial chungkukjang. However, the antioxidative capacities of DJIC prepared using solar salt and DJIC with no added salt were less than those of BHT. In conclusion, these results suggest that extracts of chungkukjang prepared using solar salt are useful nutritional antioxidants and that dietary supplementation with such materials would decrease oxidative stress.

본 연구에서는 천일염의 아직 밝혀지지 않은 기능성과 청국장의 효과를 감안하여 천일염으로 제조된 청국장의 기능적 우수성을 평가하기 위하여 Bacillus subtilis DJI 균주를 접종하여 발효시킨 무염청국장, 3% 천일염 첨가 청국장, 3% 정제염 첨가 청국장과 3% 정제염이 첨가되어진 시판청국장의 에탄올, 물 및 헥산 추출물의 항산화력을 비교 검토하였다. 청국장 에탄올, 헥산 및 물 추출 수율은 각각 $10.9{\sim}11.8%$, $15.7{\sim}16.9%$, $18.6{\sim}19.4%$ 범위로 청국장 용매별 간에는 서로 유사한 경향이었으며, 물 추출 수율이 가장 높게 나타났다. 추출물의 DPPH에 대한 전자소거능, 아질산염 소거능, linoleic acid에 대한 과산화물가 및 항산화지수 측정에 의한 항산화효과는 에탄올 추출 시료군이 물 추출 시료군에 비하여 높았다. 청국장 추출물의 전자소거능과 아질산염 소거능은 무염청국장과 3% 천일염 첨가 청국장 추출물이 가장 우수하였으나, 합성항산화제에 비해서는 낮은 효능을 보였다. 청국장 추출물 중 항산화지수는 3% 천일염 첨가 청국장 추출물이 가장 우수하였다. Bacillus subtilis DJI 균주를 접종하여 발효시킨 청국장인 무염청국장, 3% 천일염 첨가 청국장 및 3% 정제염 첨가 청국장이 시판청국장에 비하여 항산화효과가 우수하였으며, 균주를 접종하여 발효시킨 청국장 중 무염청국장과 3% 천일염 첨가 청국장이 3% 정제염 첨가 청국장에 비하여 항산화효과가 다소 우수하였다.

Keywords

References

  1. 비락연구실 가공2팀. (1995) 소금에 관한 보고서. 주(비락) 비락연구실, 김해.
  2. Ha, J.O. and Park, K.Y. (1998) Comparison of mineral contents and external structure of various salts. Korean J. Food Sci. Nutr., 27, 413-418
  3. Park, M.W. and Park, Y.K. (1998) Changes of physicochemical and sensory characteristics of Oiji (Korean pickled cucumbers) prepared with different salts. Korean J. Food Sic. Nutr., 27, 417-424
  4. Shin, M.S. and Rhee, H.I. (1983) The properties of salts and their effects on salted vegetables. Korean Home Econ. Assoc., 21, 55-63
  5. Maurice, E.S. and Vernon, R.Y. (1988) Nutrition and diet in hypertension. In Modern Nutrition in Health and Disease, 7th ed. Lea & Febiger, Philadelphia, p.1272
  6. Hwang, S.H. (1998) A study on the heavy metal contents of common salts in Korea. Korean J. Environ. Health, Soc., 14, 73-86
  7. Kong, C.S., Bak, S.S., Jung, K.O., Kil, J.H., Lim, S.Y. and Park, K.Y. (2005) Antimutagenic and anticancer effects of salted mackerel with various kinds of salts. J. Kor. Fish. Soc., 38, 281-285
  8. Kuriyama, H., Yushi, I., Suzuki, I. and Itoh, T. (1982) Factors modifying contraction-relaxation cycle in vascular smooth muscles. Am. J. Physiol., 243, H641-H662
  9. Kim, S.H., Kim, S.J., Kim, B.H., Kang, S.G. and Jung, S.T. (2000) Fermentation of doenjang prepared with sea salts. Korean J. Food Sci. Technol., 32, 1365-1370
  10. Kim, S.J., Kim, H.L. and Ham, K.S. (2005) Characterization of kimchi fermentation prepared with various salts. Korean J. Food Preserv., 12, 395-401
  11. Takahashi, M., Hasegawa, T., Furukawa F., Okamiya H, Shinoda K., Toyoda K. and Hayashi Y. 1991. Enhanced lipid peroxidation in rat gastric mucosa caused by NaCl. Carcinogenesis, 12, 2201-2209 https://doi.org/10.1093/carcin/12.12.2201
  12. Ha, J.O. Park K.Y. (1999) Comparison of autooxidtion rate and comutagenic effect of different kinds of salt. J. Kor. Assoc. Cancer Preven., 4, 44-51
  13. Kang, M.J., Park, S.Y., Shin, J.H., Choi, D.J., Cho, H.S., Lee, S.J. and Sung, N.J. (2008) The effect of salting conditions on formation of cholesterol and cholesterol oxides during gulbi processing and storage. J. Korean Soc. Food Sci. Nutr., 37, 251-255 https://doi.org/10.3746/jkfn.2008.37.2.251
  14. Choi, S.M. and Park, K.Y. (2002) Effects of different kinds of salt on kimchi fermentation and chemopreventive functionality. J. Kor. Assoc. Cancer Preven., 7, 192-199
  15. Jung, K.O., Lee, K.Y., Rhee, S.K. and Park, K.Y. (2002) Effect of various kinds of salt on the tumor formation, NK cell activity and lipid peroxidation in sarcoma-180 cell transplated mice. J. Kor. Assoc. Cancer Preven., 7, 134-142
  16. Park, K.U. and Jung, K.O. (2005) Fermented soybean products as functional foods: functional properties of doenjang(fermented soybean paste). In Asian Functional Foods. Taylor & Francis Group, LLC, CRC Press, USA. p.555-596
  17. Park, G.S. (2004) Cookwise approach of slow food:focused on traditional fermented sauces. Korean J. Soc. Food Cookery Sci., 20, 317-334
  18. Choi, Y.B. and Sohn, H.S. (1998) Isoflavone content in Korean fermented and unfermented soybean foods. Korean J. Food Sci.. Technol., 30, 745-750
  19. Lee, M.H., Park, Y.H., Oh, H.S. and Kwak, T.S. (2002)Isoflavone content in soybean and its processed products. Korean J. Food Sci. Technol., 34, 365-369
  20. Kim, S.H., Yang, J.L. and Song, Y.S. (1999) Physiological functions of chongkukjang. Food Ind. Nutr., 4, 40-46
  21. Koh, J.B. (2006) Effects of cheonggukjang added Phellinus linteus on lipid metabolism in hyperlipidemic rats. J. Korean Soc. Food Sci. Nutr., 35, 410-415 https://doi.org/10.3746/jkfn.2006.35.4.410
  22. Lee, S.I., Shin, J.G. and Kim, D.S. (2005) Effect of red ginseng-chungkukjang extracts on lipid profiles of serum in alcohol administered diabetes-induced rats. J. Korean Soc. Food Sci. Nutr., 34, 1362-1366 https://doi.org/10.3746/jkfn.2005.34.9.1362
  23. Park, J.H., Kim, J.M., Park, E.J. and Lee, K.H. (2008) Effects of chungkukjang added with onion on lipid and antioxidant metabolisms in rats fed high fat-cholesterol diet. J. Korean Soc. Food Sci. Nutr., 37, 1244-1250 https://doi.org/10.3746/jkfn.2008.37.10.1244
  24. Lee, K.A., Jang, J.O., Yoon, H.K. and Kim, M.S. (2007) Antithrombotic activities of cheongkookjang and cheongkookjang fermented with green tea or mugwort. Kor. J. Microbiol., 43, 298-303
  25. Kim, S.O., Park, S.Y., Rhee, S.H. and Park, K.Y. (2003) Increased functional properties of chungkukjang prepared with bamboo salt. J. Kor. Assoc. Cancer Preven., 8, 286-293
  26. Jung, G.T., Ju, I.O., Choi, J.S. and Hong, J.S. (2000) The antioxidative, antimicrobial and nitrite scavenging effects of Schizandra chinensis RUPRECHT(Omija) seed. Korean J. Food Sci. Technol., 32, 928-935
  27. Woo, W.S. (1997) Natural products chemistry. pp.14-15. Seoul National University Press.
  28. Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1199-1200
  29. Kato, H., Lee, I.E., Cheyen, N.V., Kim, S.B. and Hayase, F. (1987) Inhibitory of nitrosamine formation by nondialyzable melanoidins. Agric. Biol. Chem., 5, 1333-1335
  30. Hayase, F. and Kato, H. (1984) Antioxidative components of sweet potates. J. Nutr. Sci. Vitamin, 30, 37-42 https://doi.org/10.3177/jnsv.30.37
  31. Joo, K.J. and Kim, J.J. (2002) Oxidative stability and flavor compounds of sesame oils blended with vegetable oils. Korean J. Food Sci. Technol., 34, 499-502
  32. Oh, H.J. and Kim, C.S. (2007) Antioxidant and nitrite scavenging ability of fermented soybean foods (chungkukjang, doenjang). J. Korean Soc. Food Sci. Nutr., 36, 1503-1510 https://doi.org/10.3746/jkfn.2007.36.12.1503
  33. Kwak, S.K., Lee, M.S. and Park S.C. (2007) Higher antioxidant properties of cungkookjang, a fermented soybean paste, may be due to increased aqglycone and malonylglycoside isoflavone during fermentation. Nutr. Res., 27, 719-727 https://doi.org/10.1016/j.nutres.2007.09.004
  34. Gramza, A., Khokhar S., Yoko, S., Swiglo, A.G., Hes, M. and Korczak, J. (2006) Antioxidant activity of tea extracts in lipids and corelation with polyphenol content. Eur. J. Lipid Sci. Technol., 108, 351-362 https://doi.org/10.1002/ejlt.200500330
  35. Choi, U., Shin, D.H., Chang, Y.S. and Shin, J.I. (1992) Screening of natural antioxidant from plant and their antioxidative effect. Korean J. Food Sci. Technol., 24, 142-148
  36. Lee, J.J., Cho, C.H., Kim, J.Y., Kee, D.S. and Kim, H.B. (2001) Antioxidant activity of substances extracted by alcohol from chungkugjang powder. Kor. J. Microbiol., 37, 177-181
  37. Shon, M.Y., Seo, K.I., Lee, S.W., Cho,i S.H. and Sung, N.J. (2000) Biological activities of cungkugjang prepared with black bean and changes in phytoestrogen content during fermentation. Korean J. Food Sci. Technol., 32, 936-941
  38. Kim, A.H., Lee, J.J. and Lee MY. (2009) Antioxidant effect of Angelica acutiloba kitagawa ethanol extract. Korean J. Life Sci., 19, 117-122 https://doi.org/10.5352/JLS.2009.19.1.117
  39. Esaki, H., Onozaki, H., Kawakishi, S. and Osawa, T. (1997) Antioxidant activity and isolation from soybeans fermented with Aspergillus spp. J. Agric. Food Chem., 45, 2020-2024 https://doi.org/10.1021/jf960914y
  40. Shon, M.Y., Seo, K.I., Park, S.K., Cho, Y.S. and Sung, N.J. (2001) Some biological activities and isoflavone content of cungkugjang prepared with black beans and Bacillus strains. J. Korean Soc. Food Sci. Nutr., 30, 662-667
  41. Rhee, K.S., Smith, G.C. and Terrell R.N. (1983) Effect of reduction and replacement of sodium chloride on rancidity development and in raw and cooked ground pork. J. Food Prot., 46, 578-562 https://doi.org/10.4315/0362-028X-46.7.578
  42. Cha, G.S. and Choi, C.U. (1990) Determination of oxidation stability of perilla oil by the Rancimat method. Korean J. Food Sci. Technol., 22, 61-65