• Korean Journal of Microbiology
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• v.52 no.3
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• pp.380-382
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• 2016

Chungkookjang, fermented soybeans, contains diverse peptides produced during fermentation. Fermented soybean extracts containing the peptides can affect cellular signal transduction. Proliferation of human breast cancer MDA-MB-231 cells were repressed dependent on concentrations of fermented soybean extracts. Since fermented soybean extracts inhibited breast cancer cell's growth, and inflammation is related to cancer, it is determined whether it can suppress inflammatory $TNF{\alpha}$ expression. $TNF{\alpha}$ expression in MDA-MB 231 cells treated with fermented soybean extracts was repressed by that extracts. $TNF{\alpha}$ inhibitors were developed as drugs for autoimmune diseases. Since fermented soybean extracts suppressed $TNF{\alpha}$ expression, it can be developed as those drugs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.401-404
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• 2008

Seolitae Chungkukjang added with different ratios of green tea was prepared to increase the antioxidative activity of Chungkukjang. The physicochemical properties and the radical scavenging effect under in vitro were evaluated. The addition of green tea to Seolitae Chungkukjang (SC) revealed lower pH, green color and decrease in levels of NH3-N. Among the Chungkukjang group with Seolitae or green tea, SC with green tea 5.0% (SCG 5.0) showed the strongest scavenging activity against 1,1-diphenyl-2-picrylhydrazyl with $IC_{50}$ value of $82.1{\mu}g$/mL. In addition, SCG 5.0 exerted the most effective ${\cdot}OH$ scavenging activity. Moreover, SCG 5.0 showed the similar sensory preference to control soybean Chungkukjang. The present study suggests that SC exerts radical scavenging effect, and that the addition of green tea to SC leads to the increase in the antioxidative effect of Chunkukjang.

• Food Industry
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• s.168
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• pp.28-31
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• 2002

한국산 콩 발효식품인 청국장과 된장의 생리활성효과에 대한 감마선의 영향을 살펴보았다. 청국장과 된장은 시중에서 구입하였으며 5,10,20 kGy의 선량으로 조사하였다. 생리활성효과로 angiotensin converting enzyme inhibition, xanthine oxidase inhibition, tyrosinase inhibition과 전자공여능을 살펴본 결과 10 kGy 보다 낮은 조사선량에서는 어떠한 영향도 끼치지 않는 것으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1699-1706
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• 2009

This study was conducted to investigate the antioxidative effects of chungkukjang fermented using Bacillus subtilis DJI (DJI CJ) in rats fed high cholesterol diet. Sprague-Dawley male rats weighing 185-195 g were divided into 6 groups: normal group (N), high cholesterol group (C), high cholesterol and DJI CJ with no salt group (C-CJN), high cholesterol and DJI CJ added with solar salt group (C-CJS), high cholesterol and DJI CJ added with refined salt group (C-CJR), and high cholesterol and commercial CJ group (C-CCJ). The body weight gain and food intake in all four CJ groups were lower than C group. The serum activities of AST and ALT that were elevated by high cholesterol diet were significantly decreased by CJ supplemented. The hepatic activities of catalase and SOD in C group were increased to 20.59% and 18.72%, respectively, compared with N group, but those of C-CJN, C-CJS, C-CJR, and C-CCJ groups were similar to those of N group. Liver TBARS contents were significantly decreased in all CJ groups, compared with C group. The contents of brain lipofuscin in C-CJN, C-CJS, C-CJR, and C-CCJ groups were remarkably inhibited about 20.86%, 22.06%, 14.73%, and 12.88%, respectively, compared with C group. There were no significant differences among DJI CJ groups in antioxidative effects. According to this study, DJI chungkukjang or commercial chungkukjang seems to protect tissues from oxidative stress by stimulating antioxidative systems in rats fed a high cholesterol diet.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.159.1-159
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• 2003

표준화된 청국장 제조법으로 대두를 정선, 수세 후 3배의 물을 가하여 24시간 침지하고 물빼기를 한 후 121$^{\circ}C$에서 1시간 동안 증자한 후 4$0^{\circ}C$까지 냉각한 후 재래청국장으로부터 분리한 B. lichenifomis 균주를 2% 접종, 4$0^{\circ}C$에서 54시간 발효시켜 청국장을 제조하였으며 발효 방법에 따라서는 종균을 접종한 경우가 가장 우수한 발효양상을 보였다. 감초추출물을 첨가하여 제조한 청국장의 품질특성을 알아본 결과 첨가농도가 증가할수록 pH가 증가하였으며 환원당 함량도 증가하였다. 색도는 첨가농도가 증가함에 따라 다소 어두워 졌으나 점질물의 생성량은 증가하는 경향이었다. 관능검사결과를 종합해 보면 5%의 첨가구에서 가장 높은 기호도를 보여 증자 대두에 감초추출물을 혼합하여 발효했을 경우 점질물의 생성의 증대는 물론 기호도의 향상에도 크게 기여하였다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.5 no.4
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• pp.345-349
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• 2004

This study was carried out to establish the manufacturing method of green tea extract-containing chungkook-jang. One strain showed the highest protease activity was isolated, and subsequently identified as Bacillus species. The strain was designated as Bacillus sp. B1, and applied to chungkook-jang fermentation. Green tea extract(TS 0.2%) was added to chungkook-jang fermentation in the quantities of 1.25%, 2.5% and 5%. Results of bacterial growth and sensory evaluation showed that chungkook-jang manufactured from addition of 1.25% quantity of peen tea extract (TS 0.2%) was most acceptable. In investigation of volatile compounds, addition of green tea extract was effective for repression of off-odor from chungkook-jang.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.742-747
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• 2008

This study was performed to evaluate the quality characteristics of the hamburger patty to which Chungkukjang powder (CJP; 0, 2, 4, and 6%) had been added. The contents of moisture, crude protein and crude ash in the control group(0%) were significantly(p<0.01) lower than that of the CJP patties, but crude lipid content in the control group was significantly (p<0.01) higher than that of the treated group. The values of L(brightness) and b(yellowness) of the control group were lower than that of the CJP patties, but a-value(redness) of the control group exhibited the highest score. The texture of the control group was significantly(p<0.05) harder than that of the CJP patties. Among the mean scores of sensory characteristics of samples, the patty with 2% CJP powder showed the highest sensory score, and also, had significantly(p<0.05) higher chewiness than the control group. In preference, the control group showed a higher score than the treated group, but this difference was not statistically significant. The patty with 2% CJP had significantly (p<0.01) higher consumer sensory score in texture than that of markets. The results showed that the CJP patties could contribute toward complementing the nutrients of hamburgers on sale. Furthermore, the results of this study can contribute toward improving the nutritional and functional well-being of products.

• Food Science and Preservation
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• v.20 no.5
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• pp.643-649
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• 2013

The antioxidant activity and amino acid composition of various Cheonggukjang extracts, such as the water extract from Cheonggukjang (CWE), the alcohol extract from Cheonggukjang (CEE), the water extract from Cheonggukjang with black garlic (BWE) and the alcohol extract from Cheonggukjang with black garlic (BEE), were examined to investigate the effect of black garlic on the sensory quality and functional properties of Cheonggukjang. The total polyphenol contents of various extracts were 7.03 mg/100 g (BWE), 3.64 mg/100 g (CWE), 2.88 mg/100 g (BEE) and 0.81 mg/100 g (CEE). The radical scavenging activity of the DPPH radical was highest in BWE (91.83%), followed by BEE (37.35%), CWE (25.54%) and CEE (14.80%), in that order. The SOD-like activity was highest in BWE (20.20%), followed by BEE (9.22%), CWE (7.91%) and CEE (6.45%). The thiobarbituric acid reactive substances (TBARS) were highest in BWE (35.18%), followed by BEE (28.33%), CWE (17.40%) and CEE ((14.93%). The total amino acid content of Cheonggukjang (CC) was higher than that of Cheonggukjang with black garlic (CCWB), but the essential amino acid content of CCWB (43.18%) was higher than that of CC (42.27%). The 27 kinds of free amino acid were found in CC, but only 23 kinds were found in CCWB. The L-lysine content was highest (9.23%) in CC, and the L-phenylalanine content was highest (23.14%) in CCWB. The free amino acids (L-threonine, L-serine, L-sarcosine, L-proline, L-alanine, L-valine and D,L-${\beta}$-aminoisobutyric acid) were found in CC but not in CCWB. The ${\gamma}$-amino-n-butyric acid (GABA) was found in CCWB but not in CC. These results suggest that the addition of black garlic has beneficial effects on the functionality of Cheonggukjang without decreasing its sensory characteristics.

• Food Science and Preservation
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• v.23 no.6
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• pp.811-818
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• 2016

The purpose of this study was to investigate changes in the amino acid content and physicochemical properties of Cheonggukjang prepared by using various soybean cultivars (Daewon, Deapung, Seadanbeak, and Taekwang) and a functional microorganism (Bacillus subtilis HJ18-9). These soybeans were conventional Cheonggukjang (control) and Cheonggukjang fermented with Bacillus subtilis HJ18-9 (treated). The moisture contents of steamed, control, and treated soybean were 62.45~67.12%, 63.28~67.14%, and 64.50~66.87%; amino-type nitrogen contents were 6.53~24.25 mg%, 27.63~122.09 mg%, and 37.29~133.48 mg%; and ammonia-type nitrogen contents were 26.92~47.95 mg%, 45.45~156.36 mg%, and 28.02~121.13 mg%, respectively. The umami taste associated with several amino acids (aspartic acid and glutamic acid) in Cheonggukjang was lower than that for steamed soybeans, while the bitter taste from amino acids (methionine, valine, isoleucine, leucine, and phenylalanine) was higher than that for steamed soybeans. The result of sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that the molecular weight of steamed soybeans was less than 100 kDa, while control and treated groups showed low molecular weights below 34 kDa, confirming their protein hydrolysis to small molecular weight. These results are information for developing functional fermented soybean paste and diversification using soybean cultivars.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.237-249
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• 2016

In this study, the antioxidant effect of Chungkukjang supplementation against memory impairment and oxidative stress in scopolamine (2 mg/kg i.p)-injected mice was investigated. The experimental animals were divided into five groups and fed experimental diets for 12 weeks; normal diet group (C), scopolamine + normal diet group (S), scopolamine + 63.0% soybean Chungkukjang supplementation group (SS), scopolamine + 45.0% Yakkong Chungkukjang supplementation group (SY), and scopolamine + 50.0% black foods such as black rice, black sesame seeds, and sea tangle added Yakkong Chungkukjang group (SYB). For the results of food intake, body weight gain, and brain weights, levels of scopolamine-injected groups were lower than the levels of the control group. The reduced brain weight of the scopolamine-injected group (S) was regulated to control level by supplementation of three types Chungkukjang. In the oxidative stress indicator, nitric oxide and malondialdehyde levels in serum of scopolamine-injected mice were higher than those of other groups. However, supplementation of soybeans, Yakkong and black foods added Yakkong Chungkukjang was proven to regulate them. Antioxidant enzyme activities such as superoxide dismutase (SOD) and glutathione-S-transferase (GST) in serum showed no significant differences among the groups. The reduced levels of vitamin A and vitamin E in serum and brain tissue of scopolamine-injected mice were controlled by supplementation of three types of Chungkukjang. Total antioxidant capacity (TAC) of scopolamine-injected group was lower than those of other groups. However, TAC was significantly elevated by Chunggukjang supplementation. Therefore, antioxidative effects of soybeans, Yakkong, and black foods added Yakkong Chungkukjang supplementations against oxidative stress in scopolamine-injected in mice could expected.