• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.487-494
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• 2004

The effect of water extracts of Chungkukjang(WEC: 10%, w/v), which was prepared using Bacillus subtilis isolated from Korean traditional Chungkukjang, on the pH, acidity and volume of the dough, and loaf volume index(LVI), color, texture, retrogradation degree, microscopic observation and sensory quality of the bread were investigated. Experimental plots were divided to 3 groups(Control; without WEC, I; added 2.5% WEC against total amount of water, II; added 5.0% WEC against total amount of water). There were no significant difference in pH and acidity among each experimental groups. Dough volume were higher but LVI were lower in the 1- and II-bread than those of control group. L* values of the top crust and internal tissue in the I- and II-bread were lower than those of control group. The higher addition amounts had the lower L* values. Hardness, strength, gumminess and brittleness were higher, but cohesiveness and springiness were lower in the WEC-breads than those of control. In the results of microscopic observation, there were scarce of the bigger starch granules and a sparse structure, while there were smaller starch granules in the WEC-bread. The scores of crispy taste of the WEC-bread were lower than those of the control group, but there were no significant difference in tenderness, odor, savory taste and overall acceptability between the control and the I-bread. The retrogradation rate of the bread stored for 3 days at 25℃ was 45.09% in control, 17.92% in I-bread, and 12.45% in II-bread, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1086-1093
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• 2012

The hypoglycemic and hypolipidemic effects of autoclaved soy flour and DJI chungkukjang powder fermented using Bacillus subtilis DJI were investigated in type 2 diabetic animal models. After a 2-week adaptation period, the diabetic animal model db/db mice were divided into the diabetic control group (D-C group), a diabetic group fed with soybean (D-S group), and a diabetic group fed with DJI chungkukjang (D-CJ group). The body weight gain, food intake, water intake, liver, and adipose tissue weights were not significantly different between the experimental groups. The supplementation of DJI chungkukjang or autoclaved soy flour diet induced a marked reduction of fasting blood glucose, blood glycosylated hemoglobin levels, and glucose levels in the oral glucose tolerance test and AUC for glucose compared with the diabetic control group. However, DJI chungkukjang showed a much stronger antidiabetic effect than unfermented autoclaved soy flour. Serum insulin levels were the same among the groups. The supplementation of DJI chungkukjang or autoclaved soy flour diet also significantly lowered the serum triglyceride, total cholesterol, and LDL-cholesterol levels compared with the control diabetic group, while it elevated the HDL-cholesterol level in the serum. This data suggests that the dietary supplementation of autoclaved soy flour or DJI chungkukjang may be useful in the control of blood glucose in animals with type 2 diabetes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1580-1586
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• 2009

This study is on the effect of oil seed by-products added to Chungkukjang. For this, we designed three cases: Chungkukjang was added in with defatted sesame flour before fermented (DSFBF), added with defatted sesame flour after fermented (DSFAF) and with no adding (control). In each case, the common ingredients and the active antioxidant ingredients were examined and compared and the effects were analyzed. According to microanalysis result, carbohydrate content Chungkukjang the DSFAF 24.97%, control 23.86%, DSFBF Chungkukjang 20.21% as compared to control and Chungkukjang DSFAF relatively low carbohydrate content. The moisture contents in DSFBF (55.98%) or DSFAF (52.83%) were higher than that in control (48.89%). Chungkukjang crude ashes in DSFBF (1.48%) or DSFAF (2.41%) were much lower than in control (6.45%). The proportions of crude lipid in DSFBF (3.30%) or DSFAF (3.93%) were higher than in control (1.77%) by about 2%. As for crude protein, the percentage in DSFAF (15.86%) was lower than that of DSFBF (19.03%) or of control (19.03%). There was no meaningful difference in biological activity measurement as total phenolic contents were 1.26 mg/mL in DSFBF, 1.14 mg/mL in DSFAF and 1.26 mg/mL in control. But electron donating ability was meaningfully more active in DSFBF (21.30%) than in control (20.24%). The superoxide dismutase (SOD)-like activity in DSFBF (68.48%) was twice higher than in control (34.01%), which may imply that DSFBF contain some ingredients that can scavenge superoxide anion radically. In hydroxyl radical scavenging activity, DSFAF scores 96.87%, which is the highest with 96.40% in DSFBF and 95.73% in control. Relative antioxidative effects in DSFBF was 47.92%, which is comparable to 47.06% in control. As a result of extraction and quantitative HPLC analysis of sesamin and sesamolin extracted from the samples, DSFBF contained 3.04$\pm$0.21 mg/g of sesamin, which is meaningfully higher than 2.41$\pm$0.14 mg/g in DSFAF. Content of sesamolin was higher in DSFBF (1.36$\pm$0.09 mg/g) than DSFAF (1.12$\pm$0.07 mg/g) or in control. We can conclude that biologically active and effective ingredients could be found more in DSFBF than in DSFAF or in control. This study conveys not only the meaning that oil seed by-products can be used as an ingredient for making Chungkukjang functional food, but also the possibility that oil seed by-products themselves could become excellent functional food.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.29-36
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• 2009

To compare antioxidative and antiaging effects between yellow soybean (YS) and Chungkukjang (CK) in vivo system, male Sprague-Dawley rats (n=24) were fed the diets containing YS and CK for 8 weeks, respectively. The YS and CK groups showed the preventive effects on lipid and protein oxidations in liver and plasma. Hepatic SOD and GSH-peroxidase activities were significantly inhibited in CK group. Superoxide anion radicals in cytosol significantly lowered in YS and CK groups compared with control group. In addition, dietary YS and CK effectively inhibited formation of the lipofuscin, the indicator of aging in heart and eye, especially the CK group had a stronger preventive activity in eye. The results of this study showed that YS and CK diet effectively suppressed the superoxide anion radical formation and tissue oxidation.

• Korean Journal of Agricultural Science
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• v.42 no.4
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• pp.407-414
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• 2015

To increase antioxidative activity of Chungkukjang, the protective effect of Seoritae Chungkukjang (SC) added with green tea powder against oxidative stress was evaluated under the cellular system using LLC-$PK_1$ cells. The treatment of 3-morpholinosydnonimine showed increase in lipid peroxidation, and decrease in endogenous anti-oxidant enzymes activity and cell viability. The methanol extract of SC inhibited lipid peroxidation by 70.9%, and significantly increased cell viability up to more than 33.2%. In addition, it enhanced superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities. Particularly, the addition of green tea in SC exerted protective effect against oxidative stress by ONOO- through elevation in activities of SOD and GSH-Px, and inhibition of lipid peroxidation. More addition of green tea showed stronger protective activity. These results suggest that the addition of green tea to SC leads to the increase in the antioxidative effect of Chungkukjang through elevation in antioxidative enzyme activities and protection from lipid peroxidation.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.45-52
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• 2004

Effects of dietary calcium lactate (CaL-A) and Chungkukjang (Korean native fermented soybean) on bone mass, calcium status, body weight, serum glucose and cholesterol levels in young male rats were investigated. Chungkukjang was fermented by mixing 4 types of Bacillus sp., and then dried at 45$^{\circ}C$. Calcium lactate was prepared from the ash of black snail. The rats were fed a commercial rat diet for 1 week and then the experimental diets for 4 weeks. Animals were divided into four dietary groups: one calcium-deficient diet (Ca-De) and one of three with calcium supplemented diets (5 g calcium/kg diet) with either calcium phosphate (Ca-P), CaL-A, or CaL-A + Chuntkukjang (CaL-AC). Calcium supplemented diets contained 39 g Ca-P/kg diet and 28 g/kg of calcium lactate in the CaL-A and CaL-AC diets. Body weight gains during the 4 weeks in the Ca-P, CaL-A, CaL-AC and Ca-De groups were 130.45 g,112.50 g, 143.40 g and 10.20 g, respectively. Feed consumption of the groups from high to low was CaL-AC > Ca-P > CaL-A > Ca-De. The Ca-De group had low femur weights and low serum calcium concentrations, while they were comparatively high in CaL-AC, Ca-P and CaL-A groups. The Ca-De groups excreted less calcium in urine than did the other rats, probably due to increased absorption of the mineral in Ca-P, CaL-A and CaL-AC groups. Microscopic observations revealed that there were many regularly spaced holes in the femur of Ca-De group, while there were much smaller regularly spaced holes in Ca-P group. However, no holes in femur were observed in the CaL-A and CaL-AC groups. Bone surfaces were especially smooth and clean in the CaL-AC group. Serum concentrations of glucose and total cholesterol were remarkably lower in the CaL-AC group than in the other supplemented groups. These results suggest that calcium from CaL-A has higher bioavailability than from Ca-P, and dietary Chungkukjang may have a beneficial effect on calcium metabolism.

• Food Science and Preservation
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• v.20 no.5
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• pp.735-743
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• 2013

This study was conducted to analyze the polyphenol contents and antioxidant activities of small-black-bean-Chungkukjang-added black food (SBCB) and soybean Chungkukjang (SC) extracts for the development of functional materials. The yields of the hot-water-and-ethanol SC extracts were higher than those of the hot-water-only SC extracts, which were higher than those of the ethanol-only SC extracts. The total phenol contents of the hot-water-and-ethanol SBCB extracts were higher than those of the other extracts. The EDA values of the hot-water-and-ethanol SBCB extracts were higher in the 0.625~5.0 mL/mL extract concentration than those of the other extracts, and those of the SC extracts were high in the 10 mg/mL extract concentration. The SOD-like activities of the hot-water- and ethanol-only SC extracts were higher than those of the other extracts. The nitrite scavenging ability of the ethanol-only SC extracts was higher at pH 1.2 than that of the hot-water-only SC extracts. The xanthine oxidase inhibitory activities of the hot-water- and ethanol-only SBCB extracts were higher in the 0.625 mL/mL extract concentration than those of the other extracts, and increased along with the extract concentration. The inhibitory activities of tyrosinase also increased along with the extract concentration, and the reducing power increased along with the extract concentration and was high in the hot-water-only SBCB and SC extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1930-1939
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• 2013

It has been reported that Chungkukjang, one of Korean traditional fermented soybean products, may improve hypertension, diabetes, and hyperlipidemia. In this study, we sought to investigate the immunoenhancing effects of Chungkukjang in ovariectomized mice. For the first period, female SLC ddy mice were either sham-operated (Sham; n=27) or ovariectomized (OVX; n=27). As a basal diet, ovariectomized mice were fed low-calcium diet for faster induction of osteoporosis for six weeks, and those in the Sham group were fed AIN-76 diet. For the second period, half of the OVX group (n=9) and the Sham group (n=9) were fed a Chungkukjang-based diet (CKJ); whereas the other half (OVX; n=9/ Sham; n=9) were fed a casein-based diet (CSI) for 8 weeks. After a second period, we collected the blood via heart puncture and measured the splenocytes proliferation, T lymphocyte subsets by flowcytometry, and levels of serum cytokines (IL-2, IL-4, IL-6, IL-10, IFN-${\gamma}$ and TNF-${\alpha}$) by ELISA assay. The OVX+CKJ group showed higher splenocytes proliferation, higher ratio of CD4/CD8, and lower levels of IL-6 and TNF-${\alpha}$ cytokines compared to the OVX+CSI group. The Sham+CKJ group showed cytokine productions, such as higher levels of IL-10 and IFN-${\gamma}$, and lower levels of IL-6 and TNF-${\alpha}$ compared to the Sham+CSI group. The result of this study suggests that Chungkukjang may lower the proinflammatory cytokine levels in both the OVX and Sham groups. In addition, Chungkukjang could make a balance of T cell subset proliferations and enhance the splenocyte proliferations in the OVX group.

• Proceedings of the Korean Society of Life Science Conference
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• 2006.09a
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• pp.60.1-60.1
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• 2006

• KSBB Journal
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• v.26 no.1
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• pp.41-48
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• 2011

To enhance cyclo-His-Pro (CHP) content, soybean hydrolysate was obtained using the strains isolated from Chungkukjang and further purified by various purification steps. First, twenty two strains were screened from Chungkukjang containing high level of CHP. Among them, the strain No. 12, which showed higher productivity of CHP from soybean ferment and have homologous sequence with 16S rDNA of Bacillus amyloliquefaciens, was named B. amyloliquefaciens CHP-12. Through various purification processes, CHP was concentrated from soybean ferment using ultrafiltration, which showed the best efficiency of CHP production, with the yield (71.3%) and CHP content (2.14 mg/g). Moreover, when glucose tolerance test was performed in Type I Sprague-Dawley rat induced by streptozotocin using the soybean ferments [0.5 g soybean ferment/kg body weight (CHP-0.5 group)] and 1.0 g soybean ferment/kg body weight (CHP-1.0 group), there were significant differences in glucose levels between diabetes-control group (265.3 mg/dL) and soybean ferment-treated groups (CHP-0.5 group: 84.3 mg/dL and CHP-1.0 group: 85.3 mg/dL) 120 min after glucose injection (2 g/kg body weight) (p < 0.05). Accordingly, it is suggested that the soybean ferment containing high level of CHP might be a candidate material as an anti-diabetic supplement for manufacturing functional healthy foods.