• 한국환경보건학회지
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• 제31권5호
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• pp.444-450
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• 2005

The present study was designed to investigate whether traditional Korean fermented soybean paste(doen-jang) and soybean extracts have inhibitory effects on the growth of KB cell, an oral epithelioid cancer cell. When KB cell ATCC CCL-17 was cultivated for 48 flours with the addition of 0.5% of the five types or doen-jang extract, the growth of KB cell was inhibited by all types of extract, and ethyl acetate extract showed the highest inhibitory effect. In case of soybean extract, all types of extract also showed KB cell inhibitory effects, however, generally less than those of doen-jang extract. When ethyl acetate extract of doen-jang was added in different concentrations and KB cell was cultivated for 24 hours and 45 hours, strong inhibitory effect began to appear from the concentration of 1.25 mg/ml. Although soybean extract showed such a tendency, its effect was lower than that of doen-jang extract. These results indicate that doen-jang extract has inhibitory effect against KB cell, and particularly ethyl acetate extract has the highest effect. The effect of doen-jang extract might be possibly enhanced by the fermentation of soybeans. It is assumed that doen-jang extract may be used to develop nontoxic medicines for preventing and treating oral diseases.

• 한국환경보건학회지
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• 제34권3호
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• pp.207-212
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• 2008

This study was performed to investigate the anti-microbial activity of extract from Korean fermented soybean paste (doen-jang) against 16 types of oral microbes, and to determine the minimum inhibition concentration (MIC) of the extract for three major microbes causing human oral diseases (Streptococcus mutans, Porphyromonas gingivalis, and Candida albicans). The extract was prepared using ethyl acetate and it was treated with the oral microbes at a concentration of 5.00 mg/ml (0.5%). The anti-microbial activity and MIC were measured using broth dilution method. Significant reduction of microbial activities of 16 types of oral microbes occurred when the soybean paste extract was added to the broth compared to the control (p<0.01), and striking inhibition (more than 99%) was observed in ten types. S. mutans, which causes dental caries, showed MIC at a concentration of 1.25 mg/ml for the extract. P. gingivalis, which causes adult periodontal disease, showed MIC at a concentration of 2.50 mg/ml for the extract. C. albicans, which causes denture stomatitis and angular stomatitis, showed MIC at a concentration of 20 mg/ml for the extract. These results indicate that ethyl acetate extract of doen-jang showed strong anti-microbial effect against 16 types of oral microbes, and the anti-microbial effect of the extract against oral microbes was stronger against bacteria than against fungi. The anti-microbial effect might be possibly enhanced by the fermentation of soybeans.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2004년도 International Conference Global Environmental Problems and their Health Consequences
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• pp.182-184
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• 2004

Oral cancer is the sixth most common cancer globally. The effects of several extracts from soybeans and Korean soybean paste (doen-jang) on the growth of human oral carcinoma cells in vitro were assessed. We prepared petroleum ether extract, ethyl acetate extract, chloroform extract, methanol extract, and water extract from soybeans and soybean paste. We used KB cell, which is an oral epidermoid carcinoma cell, and investigated proliferation of the tumor cells using MTT method. Each extract of soybean paste suppressed the KB cell proliferation. A dose-response relationship was observed between the level of ethyl acetate extract of soybean paste and its suppression of the cell proliferation. The effects of soybean extracts were lower than those of soybean paste extracts. The effects might be enhanced by the fermentation of soybeans. The results of this work indicate that extracts from soybeans and Korean soybean paste could have potential as anti-tumor substances.

• 생명과학회지
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• 제8권5호
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• pp.473-478
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• 1998

본 연구에서는 된장의 기능성 중에서 대두, 메주, 된장의 발효과정을 거치는 동안 항산화 효과와 아질산염 소거 효과의 변화 추이를 고찰하기 위해 DPPH radical 소거능과 아질산염 소거능을 통한 된장의 활성을 시험하였다. 대두, 메주 및 된장은 methanol extract를 계통 추출법에 의거하여 여러 가지 용매를 사용하여 분획하였으며, 각 분획에 대한 활성실험을 행하였다. MeOH ext.로 본 항산화 효과는 된장〉메주〉대두의 순으로 나타났고, 메주와 대두 간의 효과의 차는 거의 없었다. 아질산염 소거효과는 된장〉대두〉메주의 순을 보였고, 래디칼 소거능보다 아질산염 소거능이 더 효과적으로 나타났다. Ethyl acetate 분획에 있어 항산화 효과가 켰으며, 특히 아질산염의 소거 효과는 L-ascorbic acid의 효과를 상회하였다.이에 된장의 ethyl acetate 분획을 반복 정제하여 genis-tin, daidzein, genistein을 분리하였으며, 이는 된장의 항산화 및 아질산염 소거 효과를 나타내는 활성 물질들은 대두중의 페놀성물질에서 크게 벗어나지 않음을 알 수 있었다.