• Korean Journal of Microbiology
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• v.50 no.3
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• pp.223-226
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• 2014

In the fermented soybean product known as "chungkookjang", diverse bioactive compounds are produced when the soybean proteins are degraded during fermentation. Vascular endothelial cells (EC) are crucial in vein function and the formation of new vessels. A treatment to stimulate formation of new blood vessels is needed in cerebrovascular diseases that lead to ischaemic stroke and heart attack, as well as for diabetic ulcers. VEGF (Vascular Endothelial Growth Factor) simulates EC formation. The effect of Chungkookjang ethanol extract (CEE) on the proliferation of EC was studied. CEE (100, $1000{\mu}g/ml$) and boiled CEE were as effective as VEGF (10 ng/ml) for the proliferation of human umbilical vascular endothelial cells (HUVEC). The effect of CEE on the migration of HUVEC was investigated using sprout analysis. CEE ($100{\mu}g/ml$) was as effective as VEGF (10 ng/ml) for the migration of HUVEC. Isolation of specific peptides influencing the growth and migration of EC is needed.

• Korean Journal of Microbiology
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• v.48 no.3
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• pp.216-219
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• 2012

Chungkookjang, fermented soybean, is high in microorganism, enzymes, daidzein, and peptides. Using yellow, black, Seoritae, small-black soybeans and Bacillus licheniformis B1, each Chungkookjang (YC, BC, SC, SBC) was prepared, and their fermentation patterns were compared. Changes of pH and browning material formation were taken as an indicative of fermentation. YC had a high pH increase at an early stage of fermentation, and a low change at a late stage. BC, SC, and SBC showed different patterns with a low pH increase at an early stage and a high pH increase at a late stage. Formation rate of browning material was fastest in YC and slow in the rest of BC, SC, and SMC. SC showed the highest value of browning material formation 1 d after fermentation. Anthocyanin in black soybeans seems to suppress the growth of bacteria at an early stage of fermentation. When anti-inflammatory daidzein contents were analyzed by HPLC, BC, SC, SBC showed higher values than YC. It was demonstrated that black soybeans can be fermented with B. licheniformis B1.

• Journal of the Korean Society of Food Culture
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• v.16 no.4
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• pp.310-315
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• 2001

Flavor modifing effects of ${\beta}-cyclodextrin$ on the flavor of Chungkookjang(Korean traditional fermented bean paste) were investigated with varied substitution levels of 10, 20, and 30%. The 20% substituted sample groups showed significantly lower amount of protein and ash contents compared to those of control. The L value of brightness had significantly the largest value of 53.99 with 30% substituted sample group, and lower a and b values. Internal structures of control group observed using the scanning electronic microscope, had irregular round type shape with viscous materials, and they had tendencies to be less rough and organized making even and ordered internal cell structures as the substituted levels were increased. Results of sensory characteristics showed significantly lower off-odor and salty flavor with the 20% substituted sample groups compared to those of control. Results of this study showed the possibilities of flavor moderating effects of ${\beta}-cyclodextrin$ when it was used as one of the flavor modifier of the Chungkookjang. Future studies of finding the optimum level of substitution is further required.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.399-403
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• 1983

Chungkookjang, a traditional Korean fermented soybean food, was prepared by a commercial process. Cooked soybeans were fermented with Bacillus natto for 3 days and ripened with addition of 7% salt for 20 days. And the changes in the lipids during these chunqkookjang fermentation were studied. The total lipid content was decreased during chungkookjang preparation from 12.1% to 9.5%. Total lipid of cooked soybean consisted of 92.08% neutral lipids, 1.76% free fatty acids, 2.04% glycolipids and 4.12% phospholipids, respectively. During fermentation, as netural lipids were decreased, contents of free fatty acids and glycolipids were increased. The changes of phosphatidyl inositol and phosphatidyl choline in phospholipid fraction were observed and digalactosyl diglyceride in glycolipids fraction was significantly decreased during fermentation. Difercences were observed in the fatty acid compositions of glycolipids and phospholipids of cooked soybeans and chungkookjang. Oleic acid was the major fatty acyl moiety in neutral lipid and free fatty acid fractions, and palmitic acid was predominant in glycolipids and phospholipids. During fermentation, saturated fatty acyl moieties of glycolipids and phospholipids were increased.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.385-391
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• 1983

The change of free amino acid contents and nitrogen compounds in the course of the Chungkookjang fermentation that occurred by utilizing Bacillus natto and Bacillus subtilis are to the following effects. pH, during the growth period, that is 6.35 in pH at the first stage of fermentation, were turned into 8.2 after 72 hours. Crude protein content increased irregularly from 16.82%-18% and total sugar decreased. Increasing with the progress of fermentation time, protease activity showed the maximum value between 48-60 hours, but Bacillus natto activated a little than Bacillus subtilis. Amino nitrogen and water soluble nitrogen content increased but difference was found that is, Bacillus natto increased more than Bacillus subtilis. Glutamic acid content was the highest among the contents of free amino acid between both Bacillus sp. and the order of the next contents showed as leucine, phenylalanine, histidine alanine. arginine, but difference was found between Bacillus sp., that is, Bacillus natto was higher than Bacillus subtilis. In view of the results as above, Bacillus natto was excellent than Bacillus subtillus as Bacillus strains of Chungkookjang koji production.

• Korean Journal of Microbiology
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• v.51 no.3
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• pp.308-311
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• 2015

Chungkookjang (fermented soybeans) contains diverse peptides. Human breast cancer MDA-MB-231 cells were treated with peptide H derived from Chungkookjang, and $TNF{\alpha}$ expression in the cells was conspicuously repressed, suggesting peptide H's regulation of IL6 since IL6 is induced by $TNF{\alpha}$. The structure of peptide H was different from those of glucocorticoid and dexamethasone, suggesting different mechanisms of $TNF{\alpha}$ expression suppression. Peptide H which reduces $TNF{\alpha}$ expression can be developed as drugs for cancer, rheumatoid arthritis and Crohn's disease, after more investigation.

• Journal of Microbiology and Biotechnology
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• v.20 no.10
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• pp.1436-1439
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• 2010

Many studies have clarified that poly(${\gamma}$-glutamic acid) (PGA) increases the solubility of $Ca^{2+}$, suggesting that PGA enhances calcium absorption in the small intestine. However, there has been no report on the specific interaction between PGA and $Ca^{2+}$ in water. We studied the aqueous solution properties of PGA calcium salt (PGA-Ca complex). The chelating ability and binding strength of PGA for $Ca^{2+}$ were evaluated. The PGA-Ca complex was soluble in water, in contrast to the insolubility of poly(acrylic acid) (PAA) calcium salt, and the chelating ability of PGA for $Ca^{2+}$ was almost the same as that of PAA. The globular conformation of the PGA-Ca complex in water was estimated by SEC and viscosity measurements. The chelation ability of PGA for $Ca^{2+}$ was examined by $^1H$ NMR. The present study showing the characteristics of the PGA-Ca complex will provide useful information about the calcium absorption by PGA in vivo.

• Food Science and Preservation
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• v.17 no.3
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• pp.410-417
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• 2010

Several extracellular protease-producing bacteria were isolated from Chungkookjang, a traditional Korean food of fermented soybeans, on skim milk agar plates. Among these bacteria, strain D14 exhibited the highest production (15.2 U/mL) and specific activity (40.0 U/mg protein) of extracellular protease activity as assessed on growth in a protease induction medium composed of 1% (w/v) soluble starch, 1.5% (w/v) skim milk, 0.5% (w/v) yeast extract, and 2% (w/v) NaCl. The bacterium was identified as Bacillus subtilis based on morphological and physiological characteristics and 16S rDNA sequence. A BLAST search of 16S rDNA sequences revealed that the isolate was most closely related to Bacillus subtilis subsp. subtilis strain NCIB 3610. The 16S rDNA sequence homology was 99.9%. Our isolate produced the highest level of protease when grown in a protease induction medium containing 1% (w/v) sorbitol and 0.5% (w/v) yeast extract. Fructose and glucose reduced enzyme production to 12.7% and 35.9%, respectively, of the level seen when the strain was grown in medium containing soluble starch. Soytone also reduced enzyme production to 61.4% of the level noted when the strain was grown in medium containing yeast extract.

• Journal of Applied Biological Chemistry
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• v.54 no.1
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• pp.1-6
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• 2011

${\gamma}$-PGA(poly-${\gamma}$-glutamic acid) is an unusual anionic polypeptide that is made of D- and L-glutamic acid units connected by amide linkages between ${\alpha}$-amino and ${\gamma}$-carboxylic acid groups. ${\gamma}$-PGA has been isolated from many kinds of organisms. Many Bacillus strains produce ${\gamma}$-PGA as a capsular material of an extracellular viscous material. It is safe for eating as a viscosity element of fermented soybean products such as Chungkookjang and Natto. It is biodegradable, edible and nontoxic toward humans and the environment and its molecular weight varies from ten thousand to several hundred thousand depending on the kinds of strains used. Therefore, potential applications of ${\gamma}$-PGA and its derivatives have been of interest in the past few years in a broad range of industrial fields such as food, cosmetics, medicine, water-treatment, etc. In this study, a bacterium, Bacillus subtilis GS-2 isolated from the Korean traditional seasoning food, Chungkookjang could produce a large amount of ${\gamma}$-PGA with high productivity and had a simple nutrient requirement. Based on carbon utilization pattern and partial 16S rRNA sequence analysis, the GS-2 strain was identified as B. subtilis. The determination of purified ${\gamma}$-PGA was confirmed with thin layer chromatography (TLC), high performance liquid chromatography (HPLC), fourier transform infrared (FT-IR) spectra, and $^1H$-nuclear magnetic resonance ($^1H$-NMR) spectroscopy.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.677-684
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• 2012

A bacterium strain GS-2 isolated from the Korean traditional seasoning food, Chungkookjang and was determined to produce large amounts of ${\gamma}$-PGA with high productivity when provided with simple nutrients (L-glutamic acid 2.0%, glucose 1.0%, $NH_4Cl$ 0.5%, $KH_2PO_4$ 0.05%, $MgSO_4{\cdot}7H_2O$ 0.01%, pH 7.0). In this study, the culture medium for this strain was optimized for the production of ${\gamma}$-PGA. The Bacillus subtilis GS-2 required supplementation with L-glutamic acid and other nutrients for maximal production of ${\gamma}$-PGA. The optimal culture conditions for ${\gamma}$-PGA production were a 48 hr culture time, a temperature of $33^{\circ}C$ and initial pH of 6.5 by rotary shaking (220 rpm). A maximum ${\gamma}$-PGA production of 31.0 $g/{\ell}$ was obtained with L-glutamic acid (30 $g/{\ell}$), sucrose (the main carbon source, 30 $g/{\ell}$), $NH_4Cl$ (the main nitrogen source, 2.5 $g/{\ell}$), $KH_2PO_4$ (1.5 $g/{\ell}$) and $MgSO_4{\cdot}7H_2O$ (0.15 $g/{\ell}$) in the culture medium.