The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant and Antibiotic Activities of Seasoned Soy Sauce added with Medicinal Mushrooms and Oriental Medicinal Plants

한방천연물 및 약용버섯을 첨가한 조미간장소스의 항산화 및 항균활성

  • Yeop, Jung (Dept. of BioFood and Nutrition, Semyung University) ;
  • So Young, Park (Dept. of BioFood and Nutrition, Semyung University) ;
  • Si Hyun, Park (Dept. of BioFood and Nutrition, Semyung University) ;
  • Eun Sun, Yeom (Dept. of BioFood and Nutrition, Semyung University) ;
  • Woo Yong, Jeong (Dept. of BioFood and Nutrition, Semyung University) ;
  • Su Min, Kim (Dept. of BioFood and Nutrition, Semyung University) ;
  • Hyo-Nam, Song (Dept. of BioFood and Nutrition, Semyung University)
  • 정엽 (세명대학교 바이오식품영양학부) ;
  • 박소영 (세명대학교 바이오식품영양학부) ;
  • 박시현 (세명대학교 바이오식품영양학부) ;
  • 염은선 (세명대학교 바이오식품영양학부) ;
  • 정우용 (세명대학교 바이오식품영양학부) ;
  • 김수민 (세명대학교 바이오식품영양학부) ;
  • 송효남 (세명대학교 바이오식품영양학부)
  • Received : 2022.12.28
  • Accepted : 2023.01.25
  • Published : 2023.02.28
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Abstract

To increase antioxidant and antibacterial activities of seasoned soy sauce, five kinds of oriental medicinal plant(Scutellaria baicalensis (P1), Coptis japonica makino (P2), Citriunshius pericarpium (P3), Zizyphi spinosi semen (P4), Crataegus pinnatifida(P5)) and four kinds of medicinal mushrooms(Inonotus obliquus (M1), Hericium erinaceus (M2), Phellinus linteus (M3), Lentinula edodes(M4)) were added to seasoned soy sauce. Soluble solid content, pH, salinity, total polyphenol & flavonoid contents were determined. DPPH & ABTS radical scavenging activities, SOD-like activity, and antibacterial activity were analyzed. Experimental sauces showed decreased pH but significant increases of soluble solid content and salinity. Total polyphenol content was 12.76 ㎍ GAE/g in the control. However, M1 and P1 sauce had significantly higher polyphenol contents at 352.14 and 528.25 ㎍ GAE/g, respectively. Total flavonoids content also showed the same pattern. DPPH free radical scavenging activity was the lowest in the control at 15.75%. It was the highest at 81.80% in M1 and 68.88% in P1. ABTS free radical scavenging activity and SOD-like activity showed the same tendencies. They were higher in the experimental groups than in the control. As for the antibacterial activity analyzed by the paper-disc method, the activity increased the most in P1 and P2. In particular, P2 had the strongest antibacterial activity. Its activity against different microorganisms was in the order of Staphylococcus aureus > Bacillus cereus > Escherichia coli > Salmonella typhimurium. In conclusion, these new sauces show increased antioxidative and antioxidant activities. Therefore, they are expected to be used in various ways as a functional soy sauce.

Keywords

Acknowledgement

이 논문은 2022학년도 세명대학교 대학혁신지원사업에 의한 연구임.

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