• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.64-67
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• 1971

The Manufacturing conditions of Chungkukjang were investigated by the use of the soy beans, salt (NaCl) and Bacillus subtilis S.P. In the studies of Chungkukjang Meju protease activity, total acid, free amino nitrogen, optimum times of fermentation and the maturity of Meju were shown the reasonable conditions each at 54 hrs, 24 hrs, between 36 to 42 hrs, between 36 to 42 hrs and at 5 days from the beginning of fermentation. In the studies on the Chungkukjang (Sauce made by meju) the increased amount of free amino nitrogen and total acid were proportional to the increased contents of moisture. The amount of the acid was increased rapidly for 20 day from the beginning and after it slowly. The appropriate content of moisture was 55% in the manufacturing of Chungkukjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.327-333
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• 2011

Chungkukjang and soybean powder were enzymatically hydrolyzed with 20, 100 and 500 mAU of 3 commercially available proteases (alcalase 2.4L, protamex and neutrase 0.8L) at $50^{\circ}C$ for 120 min. The degree of hydrolysis and antioxidant activities of hydrolysates were comparably evaluated. Alcalase and protamex yielded higher content of peptide compared to neutrase in both Chungkukjang and soybean powder hydrolyzed samples. Both Chungkukjang and soybean hydrolysates showed also greater increases of antioxidant activities compared to those prepared with neutrase. The rates of increment of DPPH, ABTS and hydroxyl radical scavenging activities were similar between Chungkukjang and soybean powder hydrolyzates. These results show that alcalase and protamex are not specific for Chungkukjang but enhance its antioxidant activity.

• Korean Journal of Microbiology
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• v.37 no.3
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• pp.177-181
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• 2001

It is previously reported that Bacillus licheniformis B1 strain isolated from nature was successfully used for Chungkookjang fermentation. Antioxidant activity of its powder was determined in this study. Sephadex G-75 gel filtration chromatography was performed, far soluble fractions of the powder extracted by distilled water. The soluble fractions were separated into large and small fractions. The substance 1,1-diphenyl-2-picrylhydrazyl (DPPH) was used as an electron acceptor. Antioxidant activity was found in the small fractions. Five% solution of the Chungkookjang powder was the most effective in the extraction of antioxidant substances from the powder. It was proven in this study that strong antioxidant activity still remained in the Chungkookjang powder.

• Korean Journal of Microbiology
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• v.45 no.1
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• pp.54-57
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• 2009

Fermented soybean, Chungkookjang has diverse bioactive compounds including antioxidants and peptides. Ethanol extract from Chungkookjang exhibited absorbance of 0.55 at 285 nm, where amino acids and peptides containing phenol are known to exist. Antioxidant activity of Chungkookjang was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. With increasing concentrations of ethanol extracts, their antioxidant activities increased. Blood pressure was determined every two hours after taking raw Chungkookjang which does not contain salts. In 6 h, systolic blood pressure dropped by 14 mmHg, and diastolic one dropped by 8 mmHg, which was statistically significant. Daidzein, antioxidants, angiotensin I-converting enzyme (ACE) inhibitor such as Lys-Pro which are rich in Chungkookjang might contribute to the reduction of blood pressure.

• Korean Journal of Microbiology
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• v.44 no.1
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• pp.69-73
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• 2008

Fermented soybeans contain microorganisms, diverse enzymes, and bioactive compounds. Few studies on cellulase in Chungkookjang exist. Oligosaccharides play diverse roles of bioactivity. Through Congo red test and activity staining, it was confirmed that the enzyme solution contained cellulase. Optimal pH and temperature of the cellulase produced by Bacillus licheniformis B1 were 10 and $40^{\circ}C$, respectively. Through TLC analysis, it was demonstrated that the enzyme solution degraded carboxymethyl cellulose (CMC), whose main products contained dimer and trimer oligosaccharides. Cellulase activity of barley-Chungkookjnag fermented by the strain increased, compared with that of Chungkookjang. The cellulase was found to be a ${\beta}$-1,4-glucanase through the analysis of the cloned gene, showing polymorphism at 32 amino acid sites in the coding range of amino acid 10 and 460.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.1-6
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• 2000

The quality changes of chunggugjang produced by Bacillus sp. CS-17 was investigated with fermentation time. The pH was gradually alkalized. L-value became low while b-value became high. Both strength and hardness extraordinarily decreased during fermentation. Total content of free amino acid was $8274.7{\sim}9301.4\;mg%$ and phenylalanine, lysine, leucine and tyrosine were the most abundant components among the amino acids. The ratio of essential amino acid was $66.6{\sim}71.8%$. As a result of sensory test, it was found that the chunggugjang fermented by Bacillus sp. CS-17 was suitable enough to be produced for commercial purpose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1253-1257
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• 2017

The general characteristics, anti-mutagenicity, and in vitro anti-cancer effects of Chungkukjang, Shuidouchi, and Natto were studied. Representative brands of the three types of soybean-based short-term-fermented foods were chosen and evaluated. Chungkukjang showed the highest amino and ammonia type nitrogen contents, although Natto exhibited lower levels, and Shuidouchi showed the lowest pH and high acidity. Anti-mutagenicity was assessed by the Ames test and in vitro anti-cancer effects were assessed in HT-29 human colon cancer cells. Chungkukjang exhibited the highest anti-mutagenicity and anti-cancer effects. Based on these results, Chungkukjang showed the best functional effects, and Shuidouchi showed better functional effects than Natto. Even if such efficacies depend on raw materials and processing methods, our comparison of three types of foods from representative brands shows that Chungkukjang was the best soybean-derived product in terms of overall quality, followed by Shuidouchi and Natto. These results might be due to differences in duration of fermentation, processing method, and quality of raw materials, but further research on the basis of ethnic culture and administration method of each nation should follow.

• Food Science and Preservation
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• v.13 no.1
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• pp.77-82
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• 2006

This study was carried out to investigate the Cheongbukjang fermentation characteristics and to select the strain showing a fibrinolytic activity. Fibrinolytic activity of 5 strains isolated from the commercial Chungkukjang was tested N2 strain showed the highest activity $(41.7\%)$ while N3 and N5 had similar activity $(27.8\%)$ compared to plasmin 1 unit/mL The selected N2 strain was determined as B. subtilis with $90.1\%$ homology by API kit analysis. Quality characteristics of Cheongbukjang fermented by 6 kinds of strains were tested Among 3 strains cultured, B. subtilis (KCTC 3014) showed the highest viscous substance, fibrinolytic activity and amino type nitrogen content. After isolated, B. subtilis N2 showed the highest viscous substance, fibrinolytic activity and amino type nitrogen content. Optimum steam-time for Cheongbukjang fermented by B. subtilis (KCTC 3014) and B. subtilis N2 was 45 min while optimum fermentation-time was 20 hr.

• Korean Journal of Microbiology
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• v.40 no.1
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• pp.49-53
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• 2004

Barley, wormwood, sea tangle, and soybean were fermented by Bacillus licheniformis B 1 to make Chungkookjang with better flavor and aroma. Maximal protease activity in mixed grains was observed one day after inoculation. pH increased to 8.4 two days after inoculation. Browning material derived from interaction between sugar and amino acids increased 20-fold. Thus, it is proved that Chungkookjang can be made in the mixed grains. Antioxidant activities of mixed fermented grains dissolved in ethanol or methanol (0.2 and 1 %) increased depending on their concentrations. Antioxidant activities were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). One % of powder Chungkookjang dissolved in methanol showed highest antioxidant activity. Systolic blood pressure of hypertensive volunteers who took 20 g of mixed fermented powder decreased on average by 10 mmHg in 2 h. Preference of mixed fermented soybean containing barley, wormwood, sea tangle to fermented soybean was demonstrated by t-test analysis. Mixed fermented grains can be developed as a functional food to lower hypertension.

• Korean Journal of Microbiology
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• v.54 no.4
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• pp.320-324
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• 2018

Chunkookjang, fermented soybean is rich in diverse oligopeptides which derived from cleavage of soybean proteins during fermentation. Microarray data containing differently expressed genes in breast cancer cells treated with fermented soybean extract and well known breast cancer metastasis markers were combined, and a new network was constructed. It is used to check interactions between the marker proteins and the differently expressed genes. Based on the network analysis, PLAU (plasminogen activator, urokinase, uPA) and ERBB2 (epidermal growth factor receptor 2) are chosen as possible metastasis genes. We treated breast cancer MCF7 cells with fermented soybean extract and measured expression levels of PLAU and ERBB2. Fermented soybean extract suppressed PLAU and ERBB2 expressions conspicuously. In the cancer cells treated with fermented soybean extracts, an inflammation marker, NO production was also reduced. It will be interesting to find specific peptides to suppress PLAU and ERBB2 expressions in human breast cancer cells.