Browse > Article

Isoflavone Distribution and ${\beta}$-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food  

Yang, Seung-Ok (Department of Food Science and Technology, Seoul National University of Technology)
Chang, Pahn-Shick (Department of Food Science and Technology, Seoul National University of Technology)
Lee, Jae-Hwan (Department of Food Science and Technology, Seoul National University of Technology)
Publication Information
Food Science and Biotechnology / v.15, no.1, 2006 , pp. 96-101 More about this Journal
Abstract
Isoflavone distribution and ${\beta}$-glucosidase activity in cheonggukjang, a traditional Korean whole soybean-fermented food prepared with or without addition of Bacillus subtilis, were analyzed every 6 hr for 36 hr. Thermal cooking of raw-soaked soybeans significantly increased ${\beta}$-glucoside isoflavone level by 57.1 % and decreased malonyl-${\beta}$-glucosides by 57.6% (p<0.05). Consistent changes of isoflavone profiles in cheonggukjang without B. subtilis addition (COB) and samples with addition of B. subtilis (CWB) were not observed during 36 hr fermentation. ${\beta}$-Glucosides of isoflavones are major forms in both COB and CWB. ${\beta}$-Glucosidase activity in cheonggukjang decreased significantly compared to that of soaked soybeans due to thermal denaturation, while recovery of enzyme activity in COB was observed. Two new unidentified peaks were detected, and their relative peak areas in CWB were significantly larger than those in COB with increasing fermentation period (p<0.05), which indicates both peaks could be associated with fermentation metabolites.
Keywords
cheonggukjang; isoflavone; ${\beta}$-glucosidase activity; Bacillus subtilis;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By Web Of Science : 29  (Related Records In Web of Science)
연도 인용수 순위
1 Teede HJ, McGrath BP, DeSilva L, Cehun M, Fassoulakis A, Nestel PJ. Isoflavones reduce arterial stiffness: a placebo-controlled study in men and postmenopausal women. Arterioscler. Thromb. Vase. Biol. 23: 1066-1071 (2003)   DOI   ScienceOn
2 Nam HY, Min SCi, Shin HC, Kim HY, Fukushima M, Han KH, Park WJ, Choi KD, Lee CH. The protective effects of isoflavone extracted from soybean paste in free radical initiator treated rats. Food Sci. Biotechnol. 14: 586-592 (2005)
3 Lee SJ, Chung IM, Ahn JK, Lee SK, Kim SH, Yoo NH. Variation in antioxidative activity of soybean (Glycine max L.) varieties with crop year and duration of storage time. Food Sci. Biotechnol. 11: 649-653 (2002)
4 Izumi T, Piskula MK, Osawa S, Obata A, Tobe K, Saito M, Kataoka S, Kubota Y, Kikuchi M. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans. J. Nutr. 130: 1695-1699 (2000)
5 Day AJ, Dupont S, Ridley S, Rhodes MJC, Morgan MRA, Williamson G. Deglucosylation of flavonoid and isoflavonoids glycosides by human small intestine and liver B-glucosidase activity. FEBS Lett. 436: 71-75 (1998)   DOI   ScienceOn
6 Ashiuchi M, Kamei T, Baek DH, Shin SY, Sung MH, Soda K, Yagi T, Misono H. Isolation of Bacillus subtilis (chungkookjang), a polya-glutamic acid producer with high genetic competence. Microbiol. Biotechnol. 57: 764-769 (2001)   DOI
7 Lee JH, Renita M, Pioritto RJ, Martin SKSt, Schwartz SJ, Vodovotz y. Isoflavone characterization and antioxidant activity of Ohio soybeans. J. Agric. Food Chem. 52: 2647-2651 (2004)   DOI   ScienceOn
8 Grun IU, Adhikari K, Li C, Li Y, Lin B, Zhang J, Fernando LN. hanges in the profile of genistein, daidzein, and their conjugates during thermal processing of tofu. J. Agric. Food Chem. 49: 2839-2843 (2001)   DOI   ScienceOn
9 Kim YS, Jung HJ, Park YS, Yu TS. Characteristics of flavor and functionality of Bacillus subtilis K-20 Cheonggukjang. Korean J. Food Sci. Technol. 35: 475-478 (2003)   과학기술학회마을
10 Kim IJ, Kim HK, Chung HJ, Jeoung YK, Ryu CH. Study of functional Chungkukjang contain fibrinolytic enzyme. Korean J. Life Sci. 12: 357-362 (2002)   과학기술학회마을   DOI
11 Kim JS, Yoon S. Isoflavone contents and j3-glucosidase activities in soybean, Meju and Deonjang. Korean J. Food Sci. Technol. 31: 1405-1409 (1999)   과학기술학회마을
12 Sohn MY, Seo KI, Lee SW, Choi SH, Sung NJ. Biological activities of Chungkugjang prepared with black bean and changes in phytoestrogen content during fermentation. Korean J. Food Sci. Technol. 32: 936-941 (2000)
13 Zhang YC, Lee JH, Vodovotz Y, Schwartz SJ. Changes in distribution of isoflavones and j3-glucosidase activity during soy bread proofing and baking. Cereal Chem. 8196: 741-745 (2004)
14 Kim JS, Kim JG, Kim WJ. Changes in isoflavone and oligosaccharides of soybeans during germination. Korean J. Food Sci. Technol. 36: 294-298 (2004)   과학기술학회마을
15 Hirota A, Inaba M, Chen YC, Abe N, Taki S, Yano M, Kawaii S. Isolation of 8-hydroxyglycitein and 6-hydroxydaidzein from soybean miso. Biosci. Biotechnol. Biochem. 68: 1372-1374 (2004)   DOI   ScienceOn
16 Zheng G, Zhu S. Antioxidant effects of soybean isoflavones. pp. 123-130. In: Antioxidants in Human Health and Disease. Basu TK, Temple NJ, Garg ML. (eds). CABI Publishing, Wallingford, UK (1999)
17 Shin JI, Lee MS, Park OJ. Effects of soy-isoflavonoid on molecular markers related to apoptosis in mature and ovariectomized female rats, and mammalian tumor cell lines. Food Sci. Biotechnol. 14: 709-714 (2005)
18 Toda T, Uesugi T, Hirai K, Nukaya H, Tsuji K, Ishida H. New 6-0acyl isoflavone glycosides from soybeans fermented with Bacillus subtilis (natto). J. 6-0-succinylated isoflavone glycosides and their preventive effects on bone loss in ovariectomized rats fed a calcium-deficient diet. Biol. Pharm. Bull. 22: 1193-1201 (1999)   DOI   ScienceOn
19 Choi SH, Ji YA. Changes in flavor of Chungkookjang during fermentation. Korean J. Food Sci. Technol. 21: 229-234 (1989)   과학기술학회마을
20 Murphy PA, Barna K, Hauck CC. Solvent extraction selection in the determination of isoflavones in soy foods. J. Chromatogr. B. 777: 129-138 (2002)   DOI   ScienceOn
21 Kim YT, Kim WK, Oh HI. General microbiology, physiology, and metabolism: screening and identification of the fibinolytic bacteria strain from chungkook-jang. Korean J. Microbiol. Biotechnol. 23: 1-5 (1995)
22 Wang H, Murphy PA. Isoflavone composition of American and Japanese soybeans in Iowa: effects of variety, crop year, and location. J. Agric. Food Chem. 42: 1674-1677 (1994)   DOI   ScienceOn
23 Coward L, Smith M, Kirk M, Bames S. Chemical modification of isoflavones in soyfoods during cooking and processing. Am. J. Clin. Nutr. 68: 1486S-1491S (1998)   DOI
24 Mun SW, Park MS, An JB, Ji GE. Quality characteristics of chocolate blended with Bifidobacterium-fermented isoflavone powder. Korean J. Food Sci. Technol. 35: 1162-1168 (2003)   과학기술학회마을
25 Hendrich S, Wang GJ, Lin HK, Xu X, Tew BY, Wang HJ, Murphy PA. Isoflavone metabolism and bioavailability. pp. 211-230. In: Antioxidant Status, Diet, Nutrition, and Health. Papas AM. (ed). CRC press, Boca Raton, FL, USA (1999)
26 Wang HJ, Murphy PA. Mass balance study of isoflavones during soybean processing. J. Agric. Food Chem. 44: 2377-2383 (1996)   DOI   ScienceOn
27 Joo HK. Studies on the manufacturing of Cheonggukjang. Korean J. Food Sci. Technol. 3: 64-67 (1971)