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Physiological Activity in Doenjang Added with Various Mushrooms  

이수진 (부산대학교 식품영양학과 및 김치 연구소)
이경임 (양산대학 호텔조리)
이숙희 (부산대학교 식품영양학과 및 김치 연구)
박건영 (양산대학 호텔조리과)
Publication Information
Korean journal of food and cookery science / v.20, no.4, 2004 , pp. 365-370 More about this Journal
Abstract
The study was carried out to evaluate the radical scavenging activity, and antimutagenic and anticancer effects in Korean soybean paste(doenjang) added with various mushrooms. Ganoderma lucidum doenjang(Gl-TD) showed significant inhibitory activity against the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, with an IC$\sub$50/ value of 245$\mu\textrm{g}$/$m\ell$. In contrast, the other doenjang varieties appeared to have weaker antioxidant activity. Four kinds of doenjang didn't have any antimutagenic activity against N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) by adding of 5mg/plate, but exhibited a strong inhibitory effect(55∼70%) against aflatoxin B$_1$(AFB$_1$). Especially Phellinus linteus doenjang(Pl-TD) inhibited more than 70% of the mutagenicity induced by AFB$_1$ in Salmonella typhimurium TA100. On the other hand, the mushroom doenjang varieties showed relatively weak activity toward MNNG in SOS chromotest, their inhibitory rate ranging from 23% to 33%. Methanol extracts of Gl-TD and Pl-TD inhibited by 91∼92% the growth of AGS gastric cancer cells in a concentration of 100$\mu\textrm{g}$/$m\ell$.
Keywords
radical scavenging activity; antimutagenic effects; mushroom doenjang; MTT;
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