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http://dx.doi.org/10.3746/jkfn.2012.41.2.174

Isoflavonoid Contents, Antibacterial Activities, and Physiological Activities of Cheonggukjang Made from Sword Bean  

Kim, Un-Sung (Quality Improvement Evaluation Team, Korea Health Industry Development Institute)
Kim, Jae-Young (Dept. of Food Safety Evaluation, National Institute of Food & Drug Safety Evaluation, Korea Food & Drug Adminstration)
Kim, Seong-Jo (Dept. of Food and Environmental Sciences, Wonkwang University)
Moon, Kwang-Hyun (Dept. of Health and Longevity, Sunchang County Office)
Baek, Seung-Hwa (Dept. of Biofood Science and Biotechnology, Chungbuk Provincial University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.2, 2012 , pp. 174-181 More about this Journal
Abstract
This research aimed to examine the isoflavonoid contents, antibacterial activities, and physiological activities of Cheonggukjang made from sword bean (CS). The effects of adding sword bean were compared with those of raw materials (RM), steamed materials (SM), and traditional Cheonggukjang (TC). In the case of the antibacterial activity on Gram-positive bacteria, the result of CS in ethanol extract was the highest in Bacillus cereus, and the result of water extract was the highest in Staphylococcus aureus. However, in the case of Gram-negative bacteria, Salmonella Typhimurium was the highest in all the extraction. Antioxidant activity and total flavonoid contents were present in the order of TC
Keywords
sword bean; Cheonggukjang; antibacterial activities; physiological activities; isoflavonoids;
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Times Cited By KSCI : 12  (Citation Analysis)
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