Browse > Article

Changes of Protein Profiles in Cheonggukjang during the Fermentation Period  

Santos, Ilyn (Department of Life and Food Sciences, Kyungpook National University)
Sohn, Il-Young (Department of Life and Food Sciences, Kyungpook National University)
Choi, Hyun-Soo (Department of Life and Food Sciences, Kyungpook National University)
Park, Sun-Min (Department of Life and Food Sciences, Kyungpook National University)
Ryu, Sung-Hee (Department of Life and Food Sciences, Kyungpook National University)
Kwon, Dae-Young (Korea Food Research Institute)
Park, Cheon-Seok (Department of Food Science and Biotechnology, and Institute of Life Science & Resources, KyungHee University)
Kim, Jeong-Hwan (Department of Food Science and Technology, Gyeongsang National University)
Kim, Jong-Sang (Department of Life and Food Sciences, Kyungpook National University)
Lim, Jin-Kyu (Department of Life and Food Sciences, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.4, 2007 , pp. 438-446 More about this Journal
Abstract
The fermented soybean product, cheonggukjang, is favored by many people, partly due to its bio-functional ingredients. Since the fermentation process of cheonggukjang is mediated by enzymes, including proteases, produced by microbes, analysis of the proteome profile changes in cheonggukjang during fermentation would provide us with valuable information for fermentation optimization, as well as a better understanding of the formation mechanisms of the bio-functional substances. The soluble proteins from cheonggukjang were prepared by a phenol/chloroform extraction method, in order to remove interfering molecules for high resolution 2-D gel analysis. Proteomic analysis of the cheonggukjang different fermentation periods suggested that most of the soluble soy proteins were degraded into smaller forms within 20hr, and many microbial proteins, such as mucilage proteins, dominated the soluble protein fraction. The proteomic profile of cheonggukjang was very different from natto, in terms of the 2-D gel protein profile. Among the separated protein spots on the 2-D gels, 50 proteins from each gel were analyzed by MALDI-TOF MS and PMF for protein identification. Due to database limitations with regard to soy proteins and microbial proteins, identification of the changed proteins during fermentation was restricted to 9 proteins for cheonggukjang and 15 for natto. From de novo sequencing of the proteins by a tandem MS/MS, as well as by database searches using BLASTP, a limited number of proteins were identified with low reliability. However, the 2-D gel analysis of proteins, including protein preparation methods, remains a valuable tool to analyze complex mixtures of proteins entirely. Also, for intensive mass spectrometric analysis, it is also advisable to focus on a few of the interestingly changed proteins in cheonggukjang.
Keywords
Cheonggukjang; proteomics; MALDI-TOF MS; de novo sequencing; soluble proteins;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
Times Cited By SCOPUS : 3
연도 인용수 순위
1 Lee JJ, Cho CH, Kim JY, Kee DS, Kim HB. Antioxidant activity of substances extracted by alcohol from cheonggukjang powder. Korean J. Micorbiol. 37: 177-181 (2001)
2 Youn SM, Chang CM. Study on processing adaptability of soybean cultivars for Korean traditional cheonggukjang preparation. J. Korean Agric. Chem. Soc. 31: 204-210 (1999)
3 Yu SM, Jang CM. Study on the processing adaptability of soybean cultivars for Korean traditional cheonggukjang preparation. J. Korean Soc. Agric. Chem. 42: 91-98 (1999)
4 Sumi H, Hamada H, Tsushima H, Mihara H, Muraki H. A novel fibrinolytic enzyme (natto kinase) in the vegetable cheese natto: a typical and popular soybean food in the Japanese diet. Experientia 43: 1110-1117 (1987)   DOI   ScienceOn
5 Tanimoto H, Mori M, Motoki M, Torii K, Kadowaki M, Noguchi T. Natto mucilage containing poly-gamma-glutamic acid increases soluble calcium in the rat small intestine. Biosci. Biotech. Bioch. 65: 516-21 (2001)   DOI   ScienceOn
6 Mizuno M, Masuda S, Takemaru K, Hosono S, Sato T, Takeuchi M, Kobayashi Y. Systematic sequencing of the 283 kb 210 degrees-232 degrees region of the Bacillus subtilis genome containing the skin element and many sporulation genes. Microbiology 142: 3103-3111 (1996)   DOI   ScienceOn
7 Amenta M, Cascio MT, Di Fiore P, Venturini I. Diet and chronic constipation. Benefits of oral supplementation with symbiotic zir fos (Bifidobacterium longum W11 + FOS Actilight). Acta Biomed. 77: 157-162 (2006)   PUBMED
8 Maleki SJ, Kopper RA, Shin DS, Park CW, Compadre CM, Sampson H, Burks AW, Bannon GA. Structure of the major peanut allergen Ara h 1 may protect IgE-binding epitopes from degradation. J. Immunol. 164: 5844-5849 (2000)   DOI   PUBMED
9 Ahn YS, Kim YS, Shin DH. Isolation, identification and fermentation characteristics of Bacillus sp. with high protease activity from traditional cheonggukjang. Korean J. Food Sci. Technol. 38: 82-87 (2006)   과학기술학회마을
10 Lee KH, Lee HJ, Jung MK. Studies on cheonggukjang-on the changes of soy-bean protein in manufacturing cheonggukjang. J. Korean Agr. Chem. Soc. 14: 191-200 (1971)   과학기술학회마을
11 Seo JH, Lee SP. Production of fibrinolytic enzyme from soybean grits fermented by Bacillus firmus NA-1. J. Med. Food 7: 442- 449 (2004)   DOI   ScienceOn
12 Wilkins MR, Sanchez JC, Gooley AA, Appel RD, Humphery- Smith, I, Hochstrasser DF, Williams KL. Progress with proteome projects: why all proteins expressed by a genome should be identified and how to do it. Biotechnol. Genet. Eng. 13: 19-50 (1995)
13 Kunst F, Ogasawara N, Moszer I, Albertini AM. The complete genome sequence of the Gram-positive bacterium Bacillus subtilis. Nature 390: 249-256 (1997)   DOI   ScienceOn
14 Cho YJ, Cha WS, Bok SK, Kim MU, Chun SS, Choi UK. Production and separation of anti-hypertensive peptide during cheonggukjang fermentation with Bacillus subtilis CH-1023. J. Korean Soc. Agric. Chem. Biotechnol. 42: 247-252 (2000)
15 Shin DH, Kwon OJ, Ji YD, Choi UK, Kwon O-J, Lee EJ, Jo YJ, Cha WS, Jung YG. The quality changes of cheonggukjang prepared by Bacillus sp. CS-17 during fermentation time. J. Korean Soc. Agric. Biotechnol. 43: 1-6 (2000)
16 Jang JH, Shim UY, Kim SH, Ji KM, Cha SK. Fibrinolytic and immunostimulating activities of Bacillus spp. strains isolated from cheonggukjang. Korean J. Food Sci. Technol. 37: 255-260 (2005)   과학기술학회마을
17 Lee BY, Kim DM, Kim KH. Physico-chemical properties of viscous substance extracted from cheonggukjang. Korean J. Food Sci. Technol. 23: 599-604 (1991)
18 Mooney BP, Thelen JJ. High-throughput peptide mass fingerprinting of soybean seed proteins: automated work flow and ability of UniGene expressed sequence tag databases for protein identification. Phytochemistry 65: 1733-1744 (2004)   DOI   ScienceOn
19 Kameda Y, Ouhira S, Matsui K, Kanatomo S. Anti-tumor activity of Bacillus natto V. Isolation and characterization of surfactin in the culture medium of Bacillus natto KMD 2311. Chem. Pharm. Bull. 22: 938-944 (1974)   DOI   PUBMED   ScienceOn
20 Ashiuchi M, Kamei T, Baek DH, Shin SY, Sung MH, Soda K, Yagi T, Misono H. Isolation of Bacillus subtilis (cheonggukjang), a poly-${\gamma}$-glutamate producer with high genetic competence. Appl. Microbiol. Biotechnol. 57: 764-769 (2001)   DOI
21 Kacmaz Z, Kasici M. Effectiveness of bran supplement in older orthopaedic patients with constipation. J. Clin. Nurs. 16: 928-936 (2007)   DOI   ScienceOn
22 Kang SM, Lee CS, Yoo CK, Seo WS. Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from cheonggukjang. Korean J. Microbiol. Biotechnol. 26: 507-514 (1998)   과학기술학회마을
23 Kim YS, Jung HJ, Park MS, Yu TS. Characteristics of flavor and functionality of Bacillus subtilis K-20 cheonggukjang. Korean J. Food Sci. Technol. 35: 475-478 (2003)   과학기술학회마을
24 Lehmann K, Schweimer K, Reese G, Randow S, Suhr M, Becker WM, Vieths S, Rosch P. Structure and stability of 2S albumintype peanut allergens: implications for the severity of peanut allergic reactions. Biochem. J. 395: 463-472 (2006)   DOI   ScienceOn
25 Kim DM, Kim SH, Lee JM, Dung NT, Kang SC. Monitoring of color changes and organoleptic properties of cheonggukjang products during storage for shelf-life establishment. J. Korean Soc. Appl. Chem. 48: 140-149 (2005)   과학기술학회마을
26 Joo HK. Studies on the manufacturing of cheonggukjang. Korean J. Food Sci. Technol. 3: 64-67 (1971)
27 Youn HK, Choi HS, Hur SH, Hong JH. Antimicrobial activities of viscous substance from cheonggukjang fermented with different Bacillus sp. J. Food Hyg. Saf. 16: 188-193 (2001)
28 Natarajan S, Xu C, Capema TJ, Garrett WM. Comparison of protein solubilization methods suitable for proteomic analysis of soybean seed proteins. Anal. Biochem. 342: 214-220 (2005)   DOI   ScienceOn
29 Choi JS, Yu SM, Kim HR, Kim JS, Jang CM. Volatile compounds of cheonggukjang prepared by different fermentation methods and soybean cultivars. J. Korean Soc. Agric. Biotechnol. 42: 111-115 (1999)   과학기술학회마을
30 Lee YR, Kim SH, Jung NH, Lim MH. A study on the production of viscous substance during the cheonggukjang fermentation. J. Korean Agric. Chem. Soc. 35: 202-209 (1992)   과학기술학회마을
31 Lee BY, Kim DM, Kim KH. Studies on the change in rheological properties of cheonggukjang. Korean J. Food Sci. Technol. 23: 478-484 (1991)   과학기술학회마을
32 Youn KC, Kim DH, Kim JO, Park BJ, Yook HS, Cho JM, Byun MW. Quality characteristics of the cheonggukjang fermented by the mixed culture of Bacillus natto and B. licheniformis. J. Korean Food Sci. Nutr. 31: 204-210 (2002)   과학기술학회마을   DOI
33 Kil JO, Kim GN, Park IS. Production and characterization of fibrinolysis enzyme: optimal condition for production of the enzyme from Bacillus sp. KP-6408 isolated from cheonggukjang. Korean J. Food Sci. Nutr. 27: 51-56 (1998)   과학기술학회마을
34 Shon MY, Seo KI, Park SK, Cho YS, Sung NJ. Some Biological activities and isoflavone content of cheonggukjang prepared with black beans and Bacillus strains. J. Korean Soc. Food Sci. Nutr. 30: 662-667 (2002)