참고문헌
- An, H. S., J. S. Bae, and T. S. Lee. 1987. Comparison of free amino acids, sugars, and organic aicd in soybean paste prepared with various organisms. J. Korean Agricultural Chemical. 30 : 345-350.
- Asada, K., M. Takahashi, and M. Nagate. 1974. Assay and inhibitors of spinach superoxide dismutase. Agr. Biol. Chem. 38 : 471-173. https://doi.org/10.1271/bbb1961.38.471
- Bogusław, B., K. Sylwia, K. Tomasz, R. Katarzyna, M. Monika, and J. Tobias. 2007. HPLC columns partition by chemometric methods based on peptides retention. J. Chromatogr. B. 845 : 253-260. https://doi.org/10.1016/j.jchromb.2006.10.048
- Byuna, H. G., L. K. Lee, H. G. Park, J. K. Jeon, and S.K. Kim. 2009. Antioxidant peptides isolated from the marine rotifer, Brachionus rotundiformis. Process Biochemistry. 44 : 842-846. https://doi.org/10.1016/j.procbio.2009.04.003
- Chen, H. M., K. Muramoto, and F. Yamaguchi. 1995. Structural analysis of antioxidative peptides from soybean b-conglycinin. J. Agric. Food Chem. 43 : 574-578. https://doi.org/10.1021/jf00051a004
- Chen, H. M., K. Muramoto, F. Yamaguchi, K. Fujimoto, and K. Nokihara. 1998. Antioxidative properties of histidinecontaining peptides designed from peptide fragments found in the digests of a soybean protein. J. Agric. Food Chem. 46 : 49-53. https://doi.org/10.1021/jf970649w
- Chi, H. Y., C. H. Lee, K. H. Kim, S. L. Kim, and I. M. Chung. 2007. Analysis of phenolic compounds and antioxidant activity with H4IIE cells of three different rice grain varieties. Eur. Food Res. Technol. 225 : 887-893. https://doi.org/10.1007/s00217-006-0498-3
- Choe, J. S., J. S. Kim, S. M. Yoo, H. J. Park, T. Y. Kim, C. M. Chang, and S. Y. Shin. 1996. Survey on preparation method and consumer response of Chung-Kuk-Jang. Korea Soybean. Digest. 13 : 29-43.
- Chung, K. S., K. D. Yoon, D. J. Kwon, S. S. Hong, and S. Y. Choi. 1997. Cytotoxicity testing of fermented soybean products with various tumour cells using MTT assay. Kor. J. Appl. Microbiol. Biotechnol. 28 : 239-241.
- Da'valos, A., M. Miguel, B. Bartolome', and R. Lo'pez-Fandino. 2004. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J. Food Protection. 67 : 1939-944.
- Floris, R.; I. Recio, B. Berkhout, and S. Visser. 2003. Antibacterial and antiviral effects of milk proteins and derivatives thereof. Curr. Pharm. Des. 9 : 1257-1275. https://doi.org/10.2174/1381612033454810
- Fujii, H., A. Shiraishi, H. Kaba, M. Shibagaki, S. Takahashi, and A. Honda. 1975. In topics in secondary metabolism I Bacillus subtillis: Molecular biology and industrial application. Hakkokogaku Kaishi. 53 : 424.
- Gibbs, B. F., A. Zougman, R. Masse, and C. Mulligan. 2004. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented foods. Food Res. Int. 37 : 123-131. https://doi.org/10.1016/j.foodres.2003.09.010
- Grill, C. M. 1998. Closed-loop recycling with periodic intraprofile injection: a new binary preparative chromatographic technique. J. Chromatogr. 796 : 101-113. https://doi.org/10.1016/S0021-9673(97)01047-9
- Halliwell, B., J. and M. C. Gutteridge. 1999. Free radicals in biology and medicine, 3rd ed. Oxford University Press, Oxford. p. 381-385.
- Herna'ndez-Ledesma, B., A. Da'valos, B. Bartolome', and L. Amigo. 2005. Preparation of antioxidant enzymatic hydrolysates from clactalbumin and a-lactoglobulin, identification of active peptides by HPLC-.MS/MS. J. Agric. Food Chem. 53 : 588-593. https://doi.org/10.1021/jf048626m
- Jun, S. Y., P. J. Park, W. K. Jung, and S. K. Kim. 2004. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. Eur. Food Res. Technol. 219 : 20-26. https://doi.org/10.1007/s00217-004-0882-9
- Kang, M. J., J. I. Kim, and T. W. Kwon. 2003. Effect of chongkukjang on blood glucose and lipid profile in neonatal streptozotocin-induced diabetic rats. Food Sci. Biotechnol. 12 : 544-547.
- Kim, J. Y., H. J. Woo, C. W. Ahn, H. S. Nam, Z. I. Shin, and H. J. Lee. 1999. Cytotoxic effects of piptides fractionated from bromelain hydrolyzates of soybean protein. Foo Sci. Biotechnol. 8 : 333-337.
- Kim, W., K. Choi, Y. Kim, H. Park, J. Choi, Y. Lee, H. Oh, I. Kwon, and S. Lee. 1996. Purification and characerterization of fibrinolytic enzyme produced form Bacillus sp strain CK-11-4 screened from chungkukjang. Appl. Environ. Microbiol. 62 : 2482-2488.
- Ko, H. S.; H. K. Ju, K. O. Jung, and K. Y. Park. 1996. Antimutagenic effect of chungkookjangs prepared with the different kinds of soybeans. J. Korean Assoc. Cancer Preven. 4 : 204-212.
- Korhonen, H., and A. Pihlanto. 2003. Food-derived bioactive peptides opportunities for designing future foods. Curr. Pham. Des. 9 : 1297-1308. https://doi.org/10.2174/1381612033454892
- Kwon, E. Y., K. O. Jung, S. H. Moon, and K. Y. Park. 2002. Studies on enhancing chemopreventive effect of chungkookjangs-Antimutagenic activity of chungkookjangs prepared with the different fermentation periods and ingredient ratio. J. Korean Assoc. Cancer Preven. 7 : 200-209.
- Lee, B. Y., D. M. Kim, and K. H. Kim. 1991. Physicochmical properties of viscous substances extracted from chungkookjang. Korean J. Food Sci. Technol. 23 : 599-604.
- Lee, C. H. 1973. Studies on the amion acid composition of Korean fermented soybean Meju products and the evaluation of the protein qualiy. Korean J. Food Sci. Technol. 5 : 210-214.
- Lee, H. J. 1998. Health fuctional peptides form soyben foods. Korea Soybean Digest. 15 : 16-22.
- Lee, M. Y., S. Y. Park, K. O. Jung, K. Y. Park, and S. D. Kim. 2005. Quality and functional characteristics of chungkukjang prepared with various Bacillus sp. isolated from traditional chungkukjang. J. of Food Sci. 70 : 191-196.
- Lee, S. H., B. N. Cho, C. K. Hyun, and S. S. Jew. 2002. Physiological, functional characterisetics of silk peptide: Antioxidant effect and immune fuction. Food Science and Industry. 35 : 57-62.
- Lee, S. K.; S. Heo, D. H. Bae, and K. H. Choi. 1998. Medium optimization for fibrinolytic enzyme production by Bacillus subtilis KCK-7 isolated from Korean traditional chungkukjang. J. Appl. Microbiol. Biotechnol. 26 : 226-231.
- Li, B., F. Chen, X. Wang, B. Ji, and Y. Wu. 2007. Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization mass spectrometry. Food Chem. 102 : 1135-1143. https://doi.org/10.1016/j.foodchem.2006.07.002
- Mahmoud, M. I. 1994. Physicochemical and fucctional properties of protein hydrolysates in nutritional products. Food Technology. 48 : 89-95.
- Martin, M., F. Verillon, C. Eon, and G. Guiochon. 1976. Theoretical and experimental study of recycling in high performance liquid chromatography. J. Chromatogr. 125 : 17-41. https://doi.org/10.1016/S0021-9673(00)93809-3
- Matoba, T. 2002. How does the radical-scavenging activity of soy protein food change during heating. Daizu Tanpakushitsu Kenkyu. 5 : 47-50.
- Nanjo, F., K. Goto, R. Seto, M. Suzuki, M. Sakai, and Y. Hara. 1996. Scavenging effects of tea catechins and their derivatives on 1,1,-diphenyl-2-picrylydrazyl radical. Free Radical Biology and Medicine. 21 : 895-902. https://doi.org/10.1016/0891-5849(96)00237-7
- Park, K. Y., E. Y. Kwon, and K. O. Jung. 2001. Studies on enhancing chemopreventive effect of chungkookjangs. Antimutagenic activity of chungkookjangs prepared with the different varieties of soybean and starter. J. Korean Assoc Cancer Preven. 6 : 36-43.
- Pihlanto-Leppala A. 2001. Bioactive peptides derived from bovine whey proteins: opioid and ACE-inhibitory peptides. Trends Food Sci. Tech. 11 : 347-356.
- Roberts, P. R., J. D. Burney, K. W. Black, and G. P. Zaloga. 1999. Effect of chain length on absorption of biologically active peptides from the gastrointestinal tract. Digestion. 60 : 332-337. https://doi.org/10.1159/000007679
- Shimada, K., K. Fujikawa, K. Yahara, and T. Nakamura. 1992. Antioxidative properties of xanthan on the antioxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40 : 945-948. https://doi.org/10.1021/jf00018a005
- Suetsuna, K., H. Ukeda, and H. Ochi. 2000. Isolation and characterization of free radical scavenging activity peptides derived from casein. J. Nutrition and Biochemistry. 11 : 128-131. https://doi.org/10.1016/S0955-2863(99)00083-2
- Thomas, C., M. Michèle, and F. Agnès. 2005 CapE, a 47-amino-acid peptide, is necessary for Bacillus anthracis polyglutamate capsule synthesis. J. of Bacteriology. 187 : 7765-7772. https://doi.org/10.1128/JB.187.22.7765-7772.2005
- Tsuge, N., Y. Eikawa, Y. Nomura, M. Yamamoto, and K. Sugisawa. 1991. Antioxidant activity of peptides prepared by enzymatic hydrolysis of egg-white albumin. Nippon Nogeikagaku Kaishi. 65 : 1635-1641. https://doi.org/10.1271/nogeikagaku1924.65.1635
- Wenyi, W., and G. M. Elvira. 2005. A new frontier in soy bioactive peptides that may prevent age-related chronic diseases. CRFSFS. 4 : 63-78.
- Yoshida, T., K. Mori, T. Hatano, T. Okumura, I. Uehara, K. Komagoe, Y. Fujita, and T. Okuda. 1989. Studies on inhibiton mechanism of autooxidation by tannins and related polyphenols on 1.1-diphenyl-2-picrylhydrazyl radical. Chem. Pharm. Bull. 37 : 1919-1923. https://doi.org/10.1248/cpb.37.1919
- Yoshikawa, M., M. Takahashi, and S. Yang. 2003. Delta opioid peptides derived from plant proteins. Curr. Pharm. Des. 9 : 1325-1330. https://doi.org/10.2174/1381612033454838
피인용 문헌
- Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach vol.9, pp.9, 2011, https://doi.org/10.3390/metabo9090183