• 동아시아식생활학회지
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• 제14권3호
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• pp.288-293
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• 2004

This study was carried out to determine the antimutagenic and anticancer effects of fermented soybean using Ames test and cytotoxicity, respectively. The ethyl acetate fraction (200 g/plate) of fermented soybean in the Salmonella typhimurium TA100 strain showed 86.6% of inhibition rate against the mutagenesis induced by N-methyl-N'-nitro-N-nitrosoguanidine(MNNG). In addition, the suppression of ethyl acetate fraction with same concentration of fermented soybean in the Salmonella typhimurium TA98 and TAI00 strains showed 82.4% and 90.8% inhibition against 3-amino-l,4-dimethyl-5H-pyrido-(4,3-b)indol (Trp-P-l), respectively. The cytotoxicity effects of fermented soybean against the cell lines with human lung carcinoma (A549), human gastric carcinoma (AGS) and human breast adenocarcinoma (MCF-7) were inhibited with the increase of the extract concentration. The treatment of 1.0 mg/mL ethyl acetate fraction of fermented soybean showed strong cytotoxicities of 71.6%, 91.5% and 80.7% against A549, AGS and MCF-7, respectively.

• 미생물학회지
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• 제54권4호
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• pp.320-324
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• 2018

발효대두 청국장에는 대두단백질이 발효에 의해 분해 형성된 다양한 펩타이드류가 들어 있다. 청국장 추출물이 처리된 유방암세포의 microarray data와 잘 알려진 유방암 전이 마커를 합쳐서 새로운 연결망이 제조되었으며 이를 이용해 전이 마커와 발현 차이가 있는 단백질 사이의 상호작용을 체크하였다. 연결망 분석을 통해 PLAU (plasminogen activator, urokinase, uPA)와 ERBB2 (epidermal growth factor receptor 2)를 실제 전이 가능성을 보여주는 유전자로 선택하였다. MCF7 암세포를 청국장추출물로 처리하고 PLAU와 ERBB2 발현정도를 측정하였다. 청국장 추출물은 PLAU와 ERBB2 발현을 상당히 억제하였다. 청국장 추출물을 처리한 암세포에서 염증 마커인 NO의 생산이 감소하였다. 인간 유방암세포에서 PLAU와 ERBB2 발현을 특이적으로 감소시키는 펩타이드를 찾아내는 것은 흥미로운 일일 것이다.

• Nutrition Research and Practice
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• 제9권4호
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• pp.439-444
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• 2015

BACKGROUND/OBJECTIVES: This study was conducted to investigate the effects of fermented soybean (FS) extract on adipocyte differentiation and fat accumulation using cultured 3T3-L1 adipocytes. MATERIALS/METHODS: 3T3-L1 adipocytes were treated with FS and nonfermented soybean (NFS) extract during differentiation for 10 days in vitro. Oil red O staining was performed and glycerol-3-phosphate dehydrogenase (GPDH) activity was measured for analysis of fat accumulation. Expressions of adipogenic genes were measured. RESULTS: Soluble extract of soybean fermented with Aspergillus oryzae GB107 contained higher levels of low-molecular-weight protein than conventional soybean protein did. FS extract ($50{\mu}g/ml$) inhibited adipocyte differentiation and fat accumulation during differentiation of 3T3-L1 preadipocytes for 10 days in vitro. Significantly lower GPDH activity was observed in differentiated adipocytes treated with the FS extract than those treated with NFS extract. Treatment with FS extract resulted in decreased expression levels of leptin, adiponectin, and adipogenin genes, which are associated with adipogenesis. CONCLUSIONS: This report is the first to demonstrate that the water-soluble extract from FS inhibits fat accumulation and lipid storage in 3T3-L1 adipocytes. Thus, the soybean extract fermented with A. oryzae GB107 could be used to control lipid accumulation in adipocytes.

• Asian-Australasian Journal of Animal Sciences
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• 제8권2호
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• pp.135-138
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• 1995

Soybean meal was fermented by Aspergillus usami in order to reduce phytate content. Aflatoxin B1 was not detected in the fermented soybean meal. The contents of crude protein, crude fiber, ether extract and crude ash were slightly increased following fermentation with a concomitant reduction in nitrogen free extract. Though the fermentation partly degraded proteins in the soybean meal, there was small difference in amino acid composition between the soybean meal and the fermented soybean meal. The results showed that the fermentation did not affect nutritional value of protein in soybean meal. Approximately 55% of phosphorus extracted by trichloroacetic acid was inositol hexaphosphate (phytate) in the soybean meal. The content of inositol tetra to hexaphosphates was not detected in the fermented soybean meal. These results indicated that the fermentation almost completely eliminated phytate in soybean meal. Phytase activity was not detected in the unfermented soybean meal. However, the enzyme activity in the fermented soybean meal was 167.7 U/g. When the fermented soybean meal in supplemented in formula feeds, phytase in the fermented soybean meal might partly degrade the phytate in other ingredients in the digestive tract. The fermented soybean meal is possibly used as a phytate-free protein source of feed, which contains high available phosphorus.

• Toxicological Research
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• 제27권4호
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• pp.205-209
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• 2011

The present study was performed to compare the antioxidative and whitening activities of fermented soybean extract (FSB) and non-fermented soybean extract (SB). Antioxidative and whitening activities of FSB and SB were evaluated by the determination of DPPH, superoxide radical and hydroxyl radical scavenging activities, linoleic acid inhibition activity, and tyrosinase inhibition activity. FSB showed the higher effect than SB in the antioxidative activities. Also FSB showed the better effect than SB in whitening activity. These results demonstrated that the fermentation played a more excellent role than the non-fermentation in antioxidation and whitening. Therefore, this study suggested that FSB could be a useful cosmetic ingredient for antioxidation and skin whitening.

• 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.

• 약학회지
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• 제52권5호
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• pp.376-383
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• 2008

Chungkookjang (CKJ) is a fermented soybean product and one of favorite traditional foods in Korea. In this study, the alcoholic extract from Korean fermented soybean (CKJ) and its one of major flavonoids, genistein were evaluated for their protective effect against B(a)P induced cytotoxicity and DNA damage in HepG2 cells. CKJ extract and genistein decreased B(a)P-induced cell cytotoxicity. CKJ extract inhibited DNA single strand breaks evaluated by single cell gel electrophoresis. From RT-PCR study, it was revealed that CKJ extract decrease DNA damage induced in HepG2 cells expressing CYP1A1 and 1A2 by B(a)P. The metabolizing activities of CYP1A1 and CYP1A2, as measured by the 7-alkoxy resorufin O-deethylation (AROD) assay, showed that CKJ extract and genistein inhibited CYP1A1 and CYP1A2 activities. Genistein may contribute to these biological effects of CKJ extract at least in part. All these results indicate that CKJ extract and genistein may be useful for protection against B(a)P-induced cytotoxicity and DNA damage. Therefore, the alcoholic extract of Korean fermented soybean (CKJ) is suggested to be promising functional food which can prevent the cellular genotoxicity of dietary and lifestyle related carcinogens.

• 한국산학기술학회논문지
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• 제22권2호
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• pp.326-335
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• 2021

본 연구는 대두 단백질을 효소(pepsin) 분해 및 미생물(Lactobacillus Rhamnosus) 발효를 통해 생성된 저분자 생리활성 펩티드로 제조하여 인간 유래 피부세포에서 세포활성에 미치는 효과를 확인하고, 천연유래 기능성 미용소재로서의 이용 가능성을 확인하고자 하였다. 연구를 수행하기 위해 대두발효물을 제조하였고, 대두발효물에 대해 LC-MS 분석을 하였으며, WST-1 assay의 방법을 통해 cell viability를 측정하였다. 세포독성을 측정한 결과, 0~2,000 ㎍/mL의 모든 농도 구간에서 세포독성이 나타나지 않았다. 특히 800 ㎍/mL의 농도에서는 대조군에 비해 160~180 %, 양성대조군으로 사용한 EGF(epidermal growth factor)에 비해 120 %에서는 세포증식 효과가 나타나 피부노화 억제 및 피부세포 재생 소재로서의 뛰어난 가능성을 보여주었다. 또한 대두발효물과 그 분획물의 상처 치유 능력을 확인하기 위해 세포이동 실험을 수행한 결과, 대두발효물과 분핵물 중 F4와 F5가 대조군에 비해 우수한 세포이동능을 보여주었고, EGF와는 유사하거나 그 이상의 효과를 보여주었다. 결론적으로 대두발효물과 분핵물(F4 and F5)의 피부개선효과가 유사하게 나타나 피부미용 소재 및 피부 질환 치료의 소재로의 활용이 기대된다.

• 한국식품조리과학회지
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• 제26권2호
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• pp.214-219
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• 2010

In this study, phytoestrogen for the industrial production of soybean probiotics by lactic acid bacteria (LAB) was studied in a soybean extract. Soybean was fermented with LAB, Lactobacillus plantarum KCTC 3108 and Bifidobacterum longum ATCC 15707. The change in the content of various isoflavones (aglycone and glucoside) and the $\beta$-glucosidase activity in soybean during fermentation were investigated and shown to be dependent on the starter organism. Soybean extract powder fermented with L. plantarum showed the highest $\beta$-glucosidase activity and the greatest increase in the aglycone content. After 48h of fermentation, the contents of daidzin, genistin and glycitin in L. plantarum decreased from a mean initial levels of $83.03{\pm}2.17$, $168.13{\pm}8.17$ and $20.02{\pm}1.07$, respectively, to mean levels of $5.34{\pm}3.24$, $3.79{\pm}0.57$ and $1.87{\pm}1.09\;mg$/100 g. Whereas, after 48h fermentation, the contents of daidzein, genistein and glycitein increased from a mean initial levels of $8.09{\pm}0.78$, $11.20{\pm}0.84$ and $4.71{\pm}0.46$, respectively, to mean levels of $85.76{\pm}0.84$, $175.87{\pm}2.21$ and $22.41{\pm}0.91\;mg$/100 g. Taken together, these results suggested an increase of aglycones and decrease of glucoside in isoflavones occurred during fermentation, which coincided with an increase of $\beta$-glucosidase activity in the fermented soybean extract powder.

• 미생물학회지
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• 제38권3호
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• pp.230-233
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• 2002

활성산소는 많은 경우에 성인병, 염증, 암, 동맥경화 등과 관련되어 있다. 따라서 항산화물질의 섭취는 성인병 예방이나 치료에 도움이 될 수 있다. 보리, 쑥, 다시마, 대두는 자연식품으로 항산화물질을 포함하고 있다. 이들을 발효시켰을 때, 원재료에 비해 항산화도가 증가할 수 있는지 여부를 결정하였다. 항산화도를 결정하기 위해서는 1,1-diphenyl-2-picrylhydrazyl (DPPH)를 이용하였다. 보리, 쑥, 다시마, 대두를 Bacillus licheniformis Bl으로 발효 시켰을 때, ethanol 추출 발효산물의 항산화도는 원재료에 비해 각각, 2.6, 1.6, 2.7, 1.7배로 증가하였다. 또한,250∼300 nm에 걸쳐 발효대두의 ethanol 추출성분의 peak 영역이 대두의 것에 비해 뚜렷하게 높았으며, 이는 이런 구성성분의 차이가 양 항산화도의 차이와 관련되어 있을 가능성을 제시해 준다. Paraquat는 Escherichia coli내부에서 활성산소를 만들어 균의 성장을 억제하는 것으로 알려져 있다. Ethanol로 추출한 발효대두 성분은 paraquat 의한 균의 억제를 회복시킬 수 있었다. 이는 발효대두 성분이 체내에서도 이용될 수 있는 가능성을 보여준다.