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http://dx.doi.org/10.5762/KAIS.2015.16.8.5343

The Antioxidant Effect of Cheonggukjang, Fermented Using the New Strain, Bacillus amyloliquefaciens NBF11-1  

Kim, Han Soo (Department of Health science Graduate School of Chosun University)
Yun, Hyun (Biomedical laboratory science of Hanlyo University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.16, no.8, 2015 , pp. 5343-5350 More about this Journal
Abstract
This study aims to compare and analyze the antioxidant effect of Cheonggukjang's traditional fermentation strain, Bacillus subtilis NG24 which was a control of the study, in order to see the biological activity effect of the new strain, Bacillus amyloliquefaciens NBF11-1 that was first found in the surface of the bamboo stem, but hasn't been insufficiently researched. In the antioxidant activity experiment of the Cheonggukjang extract, the B.amyloliquefaciens NBF11-1 sample showed a significant increase in the total polyphenol extract content, compared to B.subtilis NG24(p=0.032). Also, compared to B.subtilis NG24, the sample containing B.amyloliquefaciens NBF11-1 showed a significant increase in SOD-like Activity, DPPH radical scavenging, and NO radical scavenging, as the concentration rose(p<.05). Additionally, $IC_{50}$ in each antioxidant activity experiment significantly decreased in the B.amyloliquefaciens NBF11-1 sample like SOD-like Activity(p=0.045), DPPH radical scavenging(p=0.041), and NO radical scavenging(p=0.019), compared to B.subtilis NG24.
Keywords
Antioxidant activity; Bamboo; B.subtilis; B.amyloliquefaciens; Cheonggukjang;
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