Browse > Article
http://dx.doi.org/10.3746/pnf.2016.21.3.221

Antioxidant and Neuroprotective Effects of Doenjang Prepared with Rhizopus, Pichia, and Bacillus  

Kang, Su Jin (School of Food Science and Biotechnology (BK21 Plus Program), Kyungpook National University)
Seo, Ji Yeon (School of Food Science and Biotechnology (BK21 Plus Program), Kyungpook National University)
Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
Lee, Chang Kwon (Department of Research and Developement, Monggo Foods Co., Ltd.)
Kim, Jeong Hwan (Division of Applied Life Science (BK21 Plus), Graduate School, and Institute of Agriculture and Life Science, Gyeongsang National University)
Kim, Jong-Sang (School of Food Science and Biotechnology (BK21 Plus Program), Kyungpook National University)
Publication Information
Preventive Nutrition and Food Science / v.21, no.3, 2016 , pp. 221-226 More about this Journal
Abstract
A new type of doenjang was manufactured by mixing soaked soybean, koji (Rhizopus oryzae), cheonggukjang (Bacillus amyloliquefaciens MJ1-4 and B. amyloliquefaciens EMD17), and Pichia farinosa SY80 as a yeast, salt, and water, followed by fermentation with koji that was made by fermenting whole wheat with R. oryzae. The mixed culture doenjang was designed to have a more palatable flavor and stronger biological activities than the conventional product. The extract of mixed culture doenjang showed higher antioxidant activity than the commercial doenjang as evaluated by the ferric reducing antioxidant power assay although it was not significantly different from the commercial product in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities. Further, the mixed culture doenjang reduced intracellular reactive oxygen species levels and protected cells from glutamate-induced cytotoxicity more efficiently in human hippocampal HT22 neuroblastoma cells than the commercial doenjang. In conclusion, a newly-developed mixed culture doenjang had a strong antioxidant activity in vitro and cultured cell model systems, exhibited a potential to prevent oxidative stress-associated disorders although animal and clinical studies are needed to confirm its in vivo efficacy.
Keywords
Rhizopus ozyzae; doenjang; antioxidant; neuroprotective effect;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Hwang KM, Jung KO, Song CH, Park KY. 2008. Increased antimutagenic and anticlastogenic effects of doenjang (Korean fermented soybean paste) prepared with bamboo salt. J Med Food 11: 717-722.   DOI
2 Park KY, Jung KO, Rhee SH, Choi YH. 2003. Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds. Mutat Res Fundam Mol Mech Mutagen 523-524: 43-53.   DOI
3 Lovati MR, Manzoni C, Gianazza E, Arnoldi A, Kurowska E, Carroll KK, Sirtori CR. 2000. Soy protein peptides regulate cholesterol homeostasis in Hep G2 cells. J Nutr 130: 2543-2549.   DOI
4 Kim JH, Hwang CE, Lee CK, Lee JH, Kim GM, Jeong SH, Shin JH, Kim JS, Cho KM. 2014. Characteristics and antioxidant effect of garlic in the fermentation of cheonggukjang by Bacillus amyloliquefaciens MJ1-4. J Microbiol Biotechnol 24: 959-968.   DOI
5 Marszalek JR, Lodish HF. 2005. Docosahexaenoic acid, fatty acid-interacting proteins, and neuronal function: breastmilk and fish are good for you. Annu Rev Cell Dev Biol 21: 633-657.   DOI
6 Nam DH, Kim HJ, Lim JS, Kim KH, Park CS, Kim JH, Lim J, Kwon DY, Kim IH, Kim JS. 2011. Simultaneous enhancement of free isoflavone content and antioxidant potential of soybean by fermentation with Aspergillus oryzae. J Food Sci 76: H194-H200.   DOI
7 Benzie IFF. 1996. An automated, specific, spectrophotometric method for measuring ascorbic acid in plasma (EFTSA). Clin Biochem 29: 111-116.   DOI
8 Katsube T, Tabata H, Ohta Y, Yamasaki Y, Anuurad E, Shiwaku K, Yamane Y. 2004. Screening for antioxidant activity in edible plant products: comparison of low-density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin-Ciocalteu assay. J Agric Food Chem 52: 2391-2396.   DOI
9 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.   DOI
10 Kuhnen S, Moacyr JR, Mayer JK, Navarro BB, Trevisan R, Honorato LA, Maraschin M, Pinheiro Machado Filho LC. 2014. Phenolic content and ferric reducing-antioxidant power of cow's milk produced in different pasture-based production systems in southern Brazil. J Sci Food Agric 94: 3110-3117.   DOI
11 Chung HS, Chang LC, Lee SK, Shamon LA, van Breemen RB, Mehta RG, Farnsworth NR, Pezzuto JM, Kinghorn AD. 1999. Flavonoid constituents of Chorizanthe diffusa with potential cancer chemopreventive activity. J Agric Food Chem 47: 36-41.   DOI
12 Wang H, Joseph JA. 1999. Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader. Free Radic Biol Med 27: 612-616.   DOI
13 Behl C, Widmann M, Trapp T, Holsboer F. 1995. 17-${\beta}$ Estradiol protects neurons from oxidative stress-induced cell death in vitro. Biochem Biophys Res Commun 216: 473-482.   DOI
14 Yang SH, Choi MR, Kim JK, Chung YG. 1992. Optimization of the taste components composition in traditional Korean soybean paste. J Korean Soc Food Nutr 21: 449-453.
15 Lee JE, Kang SH, Kim HR, Lim SI. 2015. Volatile compounds analysis of certified traditional Doenjang. J Korean Soc Food Sci Nutr 44: 944-950.   DOI
16 Eum BW, Kwak BY, Kim SY, Shon DH, Lee KH. 2003. Enhancement of chitooligosaccharides in doenjang (soybean paste) and kanjang (soy sauce) using Bacillus subtilis koji and Rhizopus oryzae koji. Korean J Food Sci Technol 35: 291-296.
17 Bagheri M, Joghataei MT, Mohseni S, Roghani M. 2011. Genistein ameliorates learning and memory deficits in amyloid ${\beta}_{(1-40)}$ rat model of Alzheimer's disease. Neurobiol Learn Mem 95: 270-276.   DOI
18 MFDS. 2014. 2014 Production of food and food additives. Ministry of Food and Drug Sarefy, Osong, Chungbuk, Korea. p 86.
19 Moon JK, Shibamoto T. 2009. Antioxidant assays for plant and food components. J Agric Food Chem 57: 1655-1666.   DOI
20 Lee CH, Yang L, Xu JZ, Yeung SYV, Huang Y, Chen ZY. 2005. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chem 90: 735-741.   DOI
21 Lee YB, Lee HJ, Sohn HS. 2005. Soy isoflavones and cognitive function. J Nutr Biochem 16: 641-649.   DOI
22 Lee DE, Lee KW, Byun S, Jung SK, Song N, Lim SH, Heo YS, Kim JE, Kang NJ, Kim BY, Bowden GT, Bode AM, Lee HJ, Dong Z. 2011. 7,3',4'-Trihydroxyisoflavone, a metabolite of the soy isoflavone daidzein, suppresses ultraviolet B-induced skin cancer by targeting Cot and MKK4. J Biol Chem 286: 14246-14256.   DOI
23 Nam YR, Won SB, Chung YS, Kwak CS, Kwon YH. 2015. Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet. Nutr Res Pract 9: 235-241.   DOI
24 Jeong JK, Chang HK, Park KY. 2014. Doenjang prepared with mixed starter cultures attenuates azoxymethane and dextran sulfate sodium-induced colitis-associated colon carcinogenesis in mice. J Carcinog 13: 9.   DOI
25 Cha YS, Park Y, Lee M, Chae SW, Park K, Kim Y, Lee HS. 2014. Doenjang, a Korean fermented soy food, exerts antiobesity and antioxidative activities in overweight subjects with the PPAR-${\gamma}2$ C1431T polymorphism: 12-week, double-blind randomized clinical trial. J Med Food 17: 119-127.   DOI