• 한국식품영양과학회지
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• 제27권5호
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• pp.840-845
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• 1998

This study was conducted to produce the high quality of chunggugjang. The taste compounds of chunggugjang produced with Bacillus subtilis DC-2, pigment producing bacterium, were analysed, and palatability of chunggugjang was compared to that of commercial chunggugjang. Among the volatile organic acids, the contentof acetic acid was contained more than any other volatile organic acid. The major nonvolatile organic acid was lactic acid, followed by oxalic acid and citric acid. Tartaric acid was not detected. In case of free sugars, raffinose was sharply decreased between 72 and 96 hours after fermentation. Free amino acid was increased to 20 folds at 48 hours after fermentation compared to that of stemed soybean. As a result of sensory test, it was founded that the chunggujang fermented by Bacillus subtilis DC-2 was suitable to produce for commercial purpose.

• Environmental Analysis Health and Toxicology
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• 제21권2호
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• pp.139-146
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• 2006

The purpose of this study was to investigate the effects of dietary chungguajang powder on blood glucose level and hepatic activities of antioxidant enzymes in normal and streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley male ratt ($200{\sim}220g$) of six groups including normal group fed normal diet (N), diabetic group fed normal diet (C), diabetic groups fed chunggugjang powder diet (DC-1%, DC-5%, DC-10%, DC-20%) were used for the experiments. Diabetes was induced by single intraperitoneal injection of streptozotocin as a dose of 70 mg/kg body weight. After 3 weeks the animals were sacrificed and hepatic activities of antioxidant enzymes, serum level of glucose and organ weight were evaluated. Food and water intakes were higher in diabetic groups than normal group. Body weight gain and food efficiency ratio were lower in diabetic groups. However, they were higher in chunggugjang diet groups (DC) than normal diet group (C). The serum glucose levels were significantly lower (p<0.05) in the diabetic groups fed chunggugjang diet (DC-10%, DC-20%) than diabetic group fed normal diet (C). Hepatic activities of superoxide dismutase, catalase, glutathione peroxidase and glutathione S-transferase were lower in diabetic groups than normal group and they were significantly lower in diabetic groups fed chunggugjang diet (DC-20%) compared to diabetic rats fed normal diet (p<0.05). In conclusion, these results indicated that chunggugjang powder would have antidiabetic and antioxidant effects in STZ-induced diabetic rats.

• 한국식품영양과학회지
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• 제27권5호
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• pp.846-851
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• 1998

Characteristics of chunggugjang fermented by Bacillus subtilis DC-2, a pigment producing bacterium, were investigated. More water soluble browning materials were produced with fermentation time. The pH was gradually alkalized. The contents of amino nitrogen were extraordinarily increased with fermentation time. Both strength and hardness were gradually decreased during fermentation. Total 30 volatile compounds were identified in the chunggugjang fermented by B. subtilis DC-2. The pyrazines were detected more than any other compounds. The good aroma of the chunggujang fermented by B. subtilis DC-2 was considered to be contributed by tetramethylpyrazine, trimethylpyrazine, 1-octen-3-ol, 2, 5-dimethylpyrazine and guaiacol.

• Applied Biological Chemistry
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• 제43권4호
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• pp.247-252
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• 2000

한국 전통장류의 기능성 탐색 연구의 일환으로 청국장 발효과정 중 고혈압을 유발하는 angiotensin converting enzyme(ACE)의 저해 peptide를 분리하고 저해효과를 검토하였다. 청국장은 Bacillus subtilis CH-1023을 이용하여 제조하였고, $20^{\circ}C,\;30^{\circ}C,\;40^{\circ}C,\;50^{\circ}C,\;60^{\circ}C$에서 $0{\sim}72$시간동안 배양하면서 protein양, protease activity, ACE 저해율을 측정하고 저해활성을 가지는 peptide를 정제 후 아미노산조성을 분석하였다. 청국장의 발효시간이 경과함에 따라 protein 함량이 증가하여 $40^{\circ}C$, 60시간에서 최대를 나타낸 후 감소하였으며, 발효시간에 따른 protease activity와 ACE 저해율은 $40^{\circ}C$, 60시간에서 최대로 나타난 후 점차 감소하였다. 따라서 Bacillus subtilis CH-1023을 이용한 청국장 제조는 $40^{\circ}C$에서 60시간 배양이 최적의 배양조건이었다. 최적 발효조건에 따라 청국장을 제조한 후 20 mM sodium phosphate buffer(pH 7.0)를 가해 추출한 추출물을 Amicon YM-3 membrane filtration과 Sephadex G-10, G-25를 이용한 gel filtration으로 부분정제 하였다. 또한 정제한 peptide는 첨가함량이 높아질수록 저해활성은 높게 나타났으며, 0.5 mg 정도의 peptide 함량으로 94.3%의 저해율을 나타내었다. 정제한 peptide의 아미노산 조성은 histidine, alanine, phenylalanine 함량이 높은 것으로 나타났다.

• 한국지역사회생활과학회지
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• 제17권3호
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• pp.123-131
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• 2006

To compare the quality characteristics, chunggugjang was prepared with Bacillus subtilis NRLSI IV on the different inoculum levels$(10^2,\;10^4,\;10^6,\;and\;10^8 CFU/ml)$ and fermentation times(0, 12, 24, 36, and 48 hours). Although significant change in total nitrogen content was not found, the content of amino type, soluble and ammonia type nitrogen was generally increased according to the increase in fermentation time. Decomposition rate of nitrogen was also increased by fermentation time and nitrogen solubility was the highest value(62-75.9%) at 48 hour fermentation. In results of color changes, it was found that L and a value were decreased but there was no significant changes in b value as fermentation time was increased. In chunggugjang made with long fermentation time, hardness was decreased and relative viscosity of viscous substance was gradually decreased after little increase at initial fermentation time. The effect of inoculum level on hardness and relative viscosity were similar to that of fermentation time, i.e. the decrease of these at high inoculum level. In activity of V-GTP, 36 hour incubation could produce the highest value whereas no effect of inoculum level was found during fermentation except at 48 hour. In chunggugjang made with $10^2CFU/mL$ of Bacillus subtilis NRLSI IV, the content of glucose, sucrose, raffinose and stachyose was dramatically decreased at initial fermentation time and that of phytic acid, oxalic acid, citric acid, tartaric acid and malic acid was also decreased during fermentation, although the increase in acetic acid was found.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.291-298
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• 2006

B. subtilis NRLSI IV 균주를 이용하여 포자농도와 발효온도를 달리하여 제조한 청국장의 생균수, 이화학적 특성 및 관능적 특성의 결과는 다음과 같다. 포자농도별$(10^2,\;10^4,\;10^6,\;10^8\;CFU/mL)$로 제조한 청국장에서, 생균수, 환원당 및 아미노태질소는 $10^6\;CFU/mL$ 농도에서 가장 높은 반면, 기능성 물질로 밝혀진 점질물의 상대점도와 경도는 $10^2\;CFU/mL$ 농도에서 가장 높았다. 청국장의 이취 물질인 암모니아태 질소는 포자농도가 높아짐에 따라 급격히 증가하였다. 청국장의 관능검사 결과 $10^2\;CFU/mL$ 농도에서 외관, 색상, 청국장 맛 및 점질물의 점도에서 가장 높은 점수를 나타냈으며 이취는 가장 낮았다. 따라서 암모니아태 질소 함량이 낮고 상대점도 및 관능검사 결과가 우수한 조건의 청국장을 제조하기 위한 포자농도로 $10^2\;CFU/mL$가 적정한 것으로 사료되었다. 적정 포자농도인 $10^2\;CFU/mL$를 접종하여 발효온도별$(30,\;35,\;40,\;45^{\circ}C)$로 제조한 청국장의 특성을 살펴보면, $40^{\circ}C$에서 발효시킨 청국장의 생균수가 가장 많았고 $45^{\circ}C$에서 가장 적었다. 환원당 함량의 경우 발효온도가 높을수록 약간 증가하였으나 $30-40^{\circ}C$에서는 유의적인 차이를 보이지 않았다. 아미노태 질소 함량은 발효온도가 $30^{\circ}C$일 때 가장 높았고 $45^{\circ}C$는 $30^{\circ}C$에 비해 약 2.5배 낮은 함량을 보였고 암모니아태 질소 함량은 발효온도가 높을수록 감소하였다. 청국장의 관능검사 결과, 외관은 발효온도가 높을수록 높은 점수를 보였고, 균 형성 정도, 점질물의 점도 및 청국장 맛에서는 $40^{\circ}C$에서 가장 높은 점수를 나타냈으며 이취는 가장 낮았다. 청국장의 이화학적 특성, 상대점도 및 관능검사 결과에 의하여, 포자농도 $10^2\;CFU/mL$를 접종하여 청국장을 제조할 경우 $40^{\circ}C$에서 발효하는 것이 적정한 것으로 사료된다.

• 한국동물학회:학술대회논문집
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• 한국동물학회 1999년도 한국생물과학협회 학술발표대회
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• pp.245.2-245
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• 1999

No Abstract, See Full Text

• Applied Biological Chemistry
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• 제43권1호
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• pp.1-6
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• 2000

Bacillus sp. CS-17를 이용하여 청국장을 제조한 후 발효기간별 특성을 조사하였다. pH는 발효가 진행됨에 따라 점차 알카리화하였다. 색도를 조사한 결과 명도는 숙성이 지속될수록 낮아졌으며, 황색도는 약간 증가 하였다. 적색도는 차이가 없었다. 지용성 갈변물질은 거의 생성되지 않았으며, 수용성 갈현물질은 많은 양이 생성되었다. 강도와 경도는 발효초기부터 급격히 감소하였다. 아미노산 총 함량은 $8274.7{\sim}9301.4\;mg%$이었고 phenylalanine, lysine, leucine, tyrosine이 많이 함유되어 있었다. 총 필수아미노산의 함량은 총 아미노산에 대해 $66.6{\sim}71.8%$였다. 관능검사를 실시한 결과 향기를 제외한 모든 영역에서 숙성이 지속되어도 그 기호도가 감소하지 않았으며, 시판청국장과도 차이가 없었다.

• 대한본초학회지
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• 제37권4호
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• pp.49-57
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• 2022

Objective : This study was conducted to investigate antidiabetic effects of chunggugjang with medicinal herbal complex (CJ) in streptozotocin (STZ)-induced animal models. Method : STZ (65 mg/kg) was injected intraperitoneally to induce diabetes. Then rats were divided into 5 groups ; NG (normal diet + 0.9% saline), COS (STZ +saline 5 mL/kg), COB (STZ + fermented soybean(100 mg/kg), CJ 100/200 (STZ+CJ(100 and 200 mg/kg), CJ 300/600 (STZ+CJ(300 and 600 mg/kg). 4 weeks later, oral glucose tolerance test (OGTT) was performed. After sacrificing rats, serum levels of blood urea nitrogen (BUN), creatinine, aspartate amino transferase (AST), alanine amino transferase (ALT), total cholesterol (TC), and triglyceride (TG) were measured and histological changes were observed. Result : Body weight change and food efficiency ratio (FER) were decreased in the CJ 300/600 group than in the COS group. But, there was no change in water intake. Serum levels of glucose, AST, ALT and BUN were lower in the CJ 300/600 group than in the COS group. Also, TG, TC, and creatinine were decreased in the CJ 300/600 group than in the COS group. According to OGTT, 120 minutes postprandial glucose levels were lower in the CJ 300/600 group than in the COS group. In addition, administration of CJ extracts restored histopathological damage. Conclusion : The results suggest that CJ can be used as a functional material for diabetes treatment as it has the effect to improve pathological symptoms in STZ-induced diabetic rats.