Browse > Article

Antioxidative Effects of Doenjang Fermented Using Bacillus subtilis DJI  

Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
Lee, Yu-Mi (Department of Food and Nutrition, Chosun University)
Chang, Hae-Choon (Department of Food and Nutrition, Chosun University)
Lee, Myung-Yul (Department of Food and Nutrition, Chosun University)
Publication Information
Food Science and Preservation / v.16, no.4, 2009 , pp. 554-561 More about this Journal
Abstract
We investigated the antioxidative effects of solvent extracts of doenjang fermented using Bacillus subtilis DJI (DJI doenjang) in vitro. The solvents used for extraction were ethanol, n-hexane, and water. The antioxidative activities of DJI doenjang solvent extracts were measured by estimation of peroxide value, the presence of linoleic acid level, and nitrite scavenging activity, the Rancimat test, and 1,1-diphenyl-2-picryl hydrazyl (DPPH) free-radical generation, in comparison with the commercial antioxidant butylated hydroxytoluene (BHT). The peroxide value of an ethanol extract was lower than those obtained using n-hexane and water extracts. Furthermore, the peroxide value of the ethanol extract was similar to that obtained after BHT treatment. The nitrite scavenging activity was 23.36% after addition of 600 ppm DJI doenjang ethanol extract, and the DPPH free-radical scavenging activity was 19.06% under same condition, which shows that DJI doenjang ethanol extract exhibited lower antioxidative capacities than did BHT. In the Rancimat test, the ethanol extract (11.20 min induction time), n-hexane extract (7.58 min induction time), and water extract (8.26 min induction time) after treatment with 600 ppm DJI doenjang extracts demonstrated longer induction periods than did BHT (6.94 min). These results indicate that DJI doenjang has potential anti-oxidative activity.
Keywords
Bacillus subtilis DJI; doenjang; antioxidant effect;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Kwon, S.H., Lee, K.B., Im, K.S., Kim, S.O. and Park, K.Y. (2006) Weight reduction and lipid lowering effects of Korean traditional soybean fermented products. J. Korean Soc. Food Sci. Nutr., 35, 1194-1199   DOI
2 Kwon, S.H. and Shon, M.Y (2004) Antioxidant and anticarcinogenic effects of traditional doenjang during maturation periods. Korean J. Food Preserv., 11, 461-467
3 Kurechi, T., Kikuda, S. and Hasunuma, M. (1981) Inhibition of N-nitrosamine formation by soya products. Food Cosmet. Toxicol., 19, 425-450   DOI   PUBMED   ScienceOn
4 Lee, K.I., Moon, R.J., Lee, S.J. and Park, K.Y. (2001) The quality assessment of doenjang with Japanese apricot, garlic and ginger, and samjang. Korean J. Soc. Food Cookery Sci., 17, 472-477
5 Park, W.P., Kim, N.D., Lee, S.C., Kim, S.Y and Cho, S.H. (2006) Effects of powder and concentrates of Prnus mume on the quality of doenjang during fermentation. Korean J. Food Preserv., 13, 574-580
6 Shon, M.Y. (1999) Physiochemical properties and biological activities of chunglatkjang produced from Korean black bean. Ph.D. Dissertation. Gyeongsang National University. p.37-50
7 A.O.A.C. (1995) Official Methods of Analysis. 16th eds., Association of Official Analytical Chemists, Washington, D.C, USA
8 Joo, K.J. and Kim, J.J. (2002) Oxidative stability and flavor compolUlds of sesame oils blended with vegetable oils. Korean J. Food Sci. Technol., 34, 499-502
9 Lee, S.L. and Kim, J.G. (2005) Inhibitory effects of doenjang (Korean fermented soybean paste) and soybean extracts on the growth of KB cells. Kor. J. Envir. Health, 31, 444-450
10 Park, K.Y. and Jung, K.O. (2005) Fermented soybean products as functional foods: functional properties of Deonjang (fermented soybean paste). In Asian Functional Foods. Taylor & Francis Group, LLC, CRC Press, USA. p.555-596
11 Archer, M.C. and Weisman, M. (1975) Reaction of nitrite with ascorbate and its relation to nitrosamine formation. J. Natl. Cancer lust., 54, 1203-1205
12 Kim, J.S. and Yoon, S. (1999) Isoflavone content and $\beta$-glucosidase activity of the soybeans, meju, and deonjang. Korean J. Food Sci. Technol., 31, 1405-1409
13 Cooney, R.V. and Ross, P.D. (1989) N-nitrosation and N-nitration of morpholine by nitrogen dioxide: Inhibition by ascorbate, glutathione and a-tocopherol. J. Agric. Food Chem., 35, 83-90
14 Kim, A.H., Lee, J.J. and Lee, M.Y. (2009) Antioxidant effect of Angelica acutiloba kitagawa ethanol extract. J. Life Sci., 19, 117-122   DOI
15 Kim, B.S., Rhee, C.H., Hong, Y.A., Woo, C.J., Jang, C.M., Kim, Y.B. and Park, H.D. (2007) Changes of enzyme activity and physiological functionality of traditional doenjang during fermentation using Bacillus sp. SP-KSW3. Korean J. Food Preserv., 14, 545-551
16 Gray, J.I. and Dugan, J.R. (1975) Inhibition of n-nitrosamine formation in model food systems. J. Food Sci., 40, 981-984   DOI
17 Kim, H.K., Kim, Y.E., Do, J.R. and Lee, B.Y (1995) Antioxidative activity and physiological activity of some Korean medicinal plants. Korean J. Food Sci. Technol., 27, 80-89
18 Enrique Cadenrs, M.D. and Lester, P. (2002) Handbook of antioxidants. MarcelDekker, New York, p.317-318
19 Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1199-1200
20 Shin, M.R. and Joo, K.J. (1999) Fractionated volatile flavor components of soybean paste by dynamic headspace method. Korean J. Soc. Food Sci. Nutr., 28, 305-311
21 Korea Ministry of Health and Welfare. (2003) In: Depth analysis on 2001 national health and nutrition surveynutrition survey. KHIDI, Seoul, Korea. p 188-200
22 Lee, J.S., Kwon, S.J., Ahn, C. and Yoo, J.Y (1997) Enzyme activities and physiological functionality of yeasts from traditional Meju. Kor. J. Appl. Biotechnol., 25, 448-453
23 Hayase, F. and Kato, H. (1984) Antioxidative components of sweet potatoes. J. Nutr. Sci. Vitamin, 30, 37-42   DOI   PUBMED
24 Oh, H.J. and Kim, C.S. (2007) Antioxidant and nitrite scavenging ability of fermented soybean foods (Chunglatkjang, Doenjang). J. Korean Soc. Food Sci. Nutr., 36, 1503-1510   DOI   ScienceOn
25 Choe, G.S., Lim, S.Y and Choi, J.S. (1998) Antioxidant and nitrite scavenging effect of soybean, meju and doenjang. Korean J. Life Sci., 8, 473-478
26 Cha, G.S. and Choi, C.U. (1990) Determination of oxidation stability of perilla oil by the Rancimat method. Korean J. Food Sci. Technol., 22, 61-65
27 Han, E.S., Lee, H.J. and Shon, D.W. (1993) Effect of surface hydrophobicity of soybean peptides on the concentration of serum cholesterol and fecal steroid excretion in rats. Korean J. Food Sci. Technol., 25, 571-575
28 Rhee, C.H., Kim, B.S., Shin, M.K., Woo, C.J., Kim, J.H., Kwon, K.Y. and Park, H.D. (2008) Changes in enzyme activity and physiological flUlctionality of deonjang (soybean paste) prepared with extracts of Phenillinus linteus. Korean J. Food Preserv., 15, 736-742
29 Park, K.Y, Moon, S.H., Cheigh, H.S. and Baik, H.S. (1996) Antimutagenic effect of Doenjang (Korean soy paste). J. Food Sci. Nutr., 1, 151-156
30 Bae, E.A. and Moon, G.S. (1997) A study on the antioxidative of Korean soybeans. J. Korean Food Sci. Nutr., 26, 203-208
31 Shin, M.R. and Joo, K.j. (1999) Fractionated volatile flavor components of soybean paste by dynamic headspace method. Korean j. Soc. Food Sci. Nutr., 28, 305-311
32 Rhee, C.H., Kim, W.C., Rhee, I.K. and Park, H.D. (2008) Effect of inoculation of Bacillus subtilis cells on the fermentation of Korean traditional soy paste (Deonjang). Korean J. Food Preserv., 15, 598-605
33 Yoo, SK, Kang, S.M. and Noh, YS. (2000) Quality properties on soy bean pastes made with microorganism isolation from traditional soy bean pastes. Korean J. Food Sci. Technol., 32, 1266-1270
34 Messina, M. (1995) Modern application for an ancient mean, soybeans and the prevention and treatment of chronic disease. J. Nutr., 125, 567-572
35 Lee, J.H. and Min, D.B. (2006) Nutraceuticals, aging, and food oxidation. Handbook of Functional Lipids. Taylor & Francis Group, LLC, CRC Press, USA. p 325-350
36 Chang, M. and Chang, H.C (2007) Characteristics of bacterial-koji and doenjang (soybean paste) made by using Bacillus subtilis DJI. Kor. J. Microbiol. Biotechnol., 35, 325-333
37 Back, L.M., Park, L.Y, Park, K.S. and Lee, S.H. (2008) Effect of starter cultures on the fermentative characteristics of chunglatkjang. Korean J. Food Sci. Technol., 40, 400-405
38 Kato, H., Lee, I.E., Cheyen. N,Y., Kim, S.B. and Hayase, F. (1987) fuhibitcry of nit:J:arunine fonrntion by nondialyzable melanoidins. Agric. Biol. Chem., 5, 1333-1335
39 Song, J.Y, Ahn, C.W. and Kim, J.K. (1984) Flavor components produced by microorganism during fermentation of Korean ordinary soybean paste. Kor. J. Appl. Microbiol. Bioeng., 12, 147-152
40 Shon, M.Y, Seo, K.I., Park, S.K., Cho, Y.S. and sung, N.J. (2001) Some biological activities and isoflavone content of chunglatkjang prepared with black beans and Bacillus strains. J. Korean Soc. Food Sci. Nutr., 30, 662-667
41 Yu, R.N., Chung, D.K., Nam, H.S. and Shin, Z.I. (1996) Effect of soybean hydrolysate on hypertension on spontaneous ely hypertensive rats. J. Korean Soc. Food Sci. Nutr., 25, 1031-1036