• 한국식품영양과학회지
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• 제43권5호
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• pp.756-762
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• 2014

전통 장류 유래 효소 활성 및 항균 활성 우수 Bacillus sp.를 스타터로 한 콩 발효물의 품질 특성을 분석하였다. 총균수는 HJ5-2를 접종한 시료가 $3.00{\times}10^9CFU/mL$로 가장 높았으며, 유산균은 스타터 첨가 콩 발효물에서 $2.50{\times}10^2{\sim}7.30{\times}10^4CFU/mL$를 나타나는 것으로 보아 접종된 균주가 우점종이 된 것을 확인하였다. ${\alpha}$-Amylase 활성은 RD7-7(20.82 unit/mL)과 HJ18-4(18.45 unit/mL), protease 활성은 RD7-7(647.92 unit/mL)을 접종한 콩 발효물이 높은 활성을 나타내었다. 환원당 함량은 HJ18-4(2.35%), 아미노태 질소 함량은 RD7-7(227.96 mg%) 접종 콩 발효물에서 높은 함량을 나타내었다. 아미노산 함량은 glutamic acid, aspartic acid, leucine, lysine, arginine 순으로 검출되었다. 유기산은 oxalic acid(36.51~63.57 mg/100 g)가 모든 실험군에서 검출되었으며, succinic acid(600.15~429.49 mg/100 g)는 control과 RD7-7 접종 콩 발효물에서 검출되었다. 향기 성분을 분석한 결과 총 28종(esters 3종, ketones 6종, aldehydes 2종, alcohols 4종, hydrocarbons 2종, pyrazines 2종, acids 4종, 기타 4종)이 검출되었으며, RD7-7과 HJ18-4를 접종한 콩 발효물에서 23종의 향기 성분이 검출되었다. 본 연구는 고품질 장류용 스타터 개발을 위한 단일균 접종 콩 적용 시험으로 향후 혼합배양 스타터 개발 및 기능성 콩 발효소재 개발을 위한 기초자료로 제시하고자 한다.

• Nutritional Sciences
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• 제9권2호
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• pp.97-105
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• 2006

Beans are well known to be high-protein diets. Bean seeds contain arginine, lysine, or glycine-rich proteins which are effective to maintain lower glucose levels. In this study, the synergistic effect of fermented small soybean (Chounggukjang) and mulberry leaf on metabolism and hexokinase activity was investigated in streptozotocin (STZ)-induced diabetic rats. We divided 8 groups as follows: non-diabetic rat group fed with only water diet (NC: control), and STZ-induced diabetic rat groups fed with water (DC), fermented Rhynchosia Nulubilis (Bbc), fermented Glycine max Merr (Ybc), Bbc and YBc (BYbc), mulberry leaf and Bbc (MBbc), mulberry leaf and Ybc (MYbc), or the mulberry leaf, Bbc, and Ybc (MBYbc). Diabetes mellitus was induced in rats by subcutaneous STZ administration (70 mg/kg of body weight). All diet groups were fed with Chounggukjang in a powder form. Three ml of Chounggukjang solution (0.75 mg per gram of body weight) dissolved in distilled water was orally administered to all rat groups after STZ administration except for NC rat group. In groups fed with fermented soybeans, the body weight (increased), food efficiency ratio (FER) (increased), glucose level (decreased) and hexokinase (HK) activity (increased) significantly differed to NC. Among them, particularly in the groups fed with both fermented soybeans and mulberry leaf, kidney weight significantly decreased, whereas HK activity significantly increased compared to DC. These results suggest that Chounggukjang of both fermented soybeans and mulberry leaf is potentially used as an effective functional food to prevent diabetes complications.

• Food Science and Biotechnology
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• 제16권1호
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• 생명과학회지
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• 제23권4호
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• pp.529-536
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• 2013

본 연구에서는 Bacillus subtilis D7과 발아콩을 이용하여 발효된 청국장의 특성을 조사하였다. 백태는 6시간 침지 후, $25^{\circ}C$에서 2시간마다 4일 동안 물을 공급했을 때, 발아율이 가장 높았다. 총 이소플라본 함량은 발아 전 971.3 ${\mu}g/g$이었고, 발아 후 1023.8 ${\mu}g/g$이었다. 실험에 사용된 모든 청국장에서 아미노태 질소 및 암모니아태 질소 함량은 배양시간이 경과함에 따라 증가하였고, 청국장의 pH는 발효과정을 통하여 pH 7.8-8.0로 증가하였다. 청국장의 생균수는 발효 24시간까지 급증한 후, 약간 감소하였다. 청국장의 protease 활성은 발효 30-36시간까지 증가하였고, B. subtilis D7를 이용한 청국장의 ${\alpha}$- 및 ${\beta}$-amylase 활성은 발효 12-18시간까지 증가하였다. 청국장을 섭취한 마우스의 ALP 활성과 SOD 활성은 대조군보다 매우 높았다. AST 활성은 미발아콩 청국장 섭취군보다 발아콩 청국장 섭취군에서 더 높았다. 결론적으로 B. subtilis D7을 이용하여 조제된 발아콩 청국장은 품질 특성이 향상되었고, 기능성 성분의 함량이 증가되었다.

• Food Science and Biotechnology
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• 제15권4호
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• pp.643-646
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• 2006

Cheonggukjang, a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in a temperature-controlled room by traditional methods in which steamed soy was exposed to rice straw naturally rich in Bacillus species. B. subtilus and B. licheniformis were found to be the major microorganisms present in cheonggukjang made by the traditional method. We analyzed the composition of 12 kinds of isoflavones and their glycosides present in cheonggukjang collected at various fermentation times. Total isoflavone content in raw soybeans was 2,867 mg/kg and this decreased by about 50% during cooking prior to cheonggukjang preparation. However, total isoflavone content changed slightly during 45 hr of fermentation. Total content of isoflavone glycosides, consisting mainly of daidzin, glycitein, and genistin, decreased by about 40% during 45 hr of fermenting cooked soybeans. The contents of tree isoflavones including daidzein, glycitein, and genistein showed a dramatic increase during fermentation in cheonggukjang preparation, with a 2.9-, 54.0-, and 20.6-fold increase in concentration, respectively, by the end of fermentation (45 hr). In conclusion, short-term fermentation of cooked soybeans with Bacillus species caused conspicuous changes in the composition of isoflavone derivatives, and its implication in terms of health benefits deserves further study.

• Nutrition Research and Practice
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• 제7권5호
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• pp.393-399
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• 2013

Asian populations are thought to receive significant health benefits from traditional diets rich in soybeans due to high isoflavone contents. However, available epidemiologic data only weakly support this hypothesis. The present study was carried out to assess the pharmacokinetics of isoflavones in South Korean women after ingestion of soy-based foods. Twenty-six healthy female volunteers (20-30 y old) consumed three different soy products (i.e., isogen, soymilk, and fermented soybeans) with different aglycone/glucoside ratios. Plasma and urine isoflavone concentrations were measured by high-performance liquid chromatography (HPLC) after ingestion of one of the soy products. Pharmacokinetic parameters were determined using the WinNonlin program. The area under the curve (AUC) for plasma daidzein levels of the soymilk group ($2,101{\pm}352ng{\cdot}h/mL$) was significantly smaller than those of the isogen ($2,628{\pm}573ng{\cdot}h/mL$) and fermented soybean ($2,593{\pm}465ng{\cdot}h/mL$) groups. The maximum plasma concentration ($C_{max}$) of daidzein for the soymilk group ($231{\pm}44$ ng/mL) was significantly higher than those of the isogen ($160{\pm}32$ ng/mL) and fermented soybean ($195{\pm}35$ ng/mL) groups. The half-lives of daidzein and genistein in the soymilk group (5.9 and 5.6 h, respectively) were significantly shorter than those in the individuals given isogen (9.6 and 8.5 h, respectively) or fermented soybean (9.5 and 8.2 h, respectively). The urinary recovery rates of daidzein and genistein were 42% and 17% for the isogen group, 46% and 23% for the fermented soybean group, and 33% and 22% for the soymilk group. In conclusion, our data indicated that soy products containing high levels of isoflavone aglycone are more effective for maintaining plasma isoflavone concentrations. Additional dose-response, durational, and interventional studies are required to evaluate the ability of soy-based foods to increase the bioavailability of isoflavones that positively affect human health.

• Food Science and Biotechnology
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• 제14권6호
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• pp.878-880
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• 2005

Antimutagenic effects of methanol extracts of various soybean pastes against aflatoxin B1 were examined using Salmonella typhimurium TA98 and TA100. Antimutagenic activities of boiled soybeans, Japanese Miso, traditional Korean soybean pastes, soybean pastes fermented by wild type strains, and soybean pastes fermented by mutants, transformants, and cell fusants were 53.6 to 54.6%, 73 to 79.7%, 78.3 to 95.7%, 85 to 97.1%, 71.9 to 78.3%, 65.5 to 77.7%, and 73.4 to 79.0%, respectively. Soybean pastes fermented by wild type strains showed higher activities than those fermented by mutant, transformant, and cell fusant strains.

• Mycobiology
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• 제41권2호
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• pp.100-107
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• 2013

Diverse fungi are present in Korean traditional meju and they are known to play an important role in fermented soybean products. To determine the origin of the fungi in meju, we examined the mycoflora of soybeans from 10 traditional meju factories. The samples were untreated or treated with sodium hypochlorite, and placed on malt extract agar (MEA), dichloran 18% glycerol agar (DG18), and dichloran rose bengal chloramphenicol agar (DRBC) medium. A total of 794 fungal strains were isolated and they were identified as 41 genera and 86 species. From sodium hypochlorite untreated soybeans, the genera, Cladosporium (55%), Eurotium (51%), Fusarium (33%), Penicillium (22%), and Aspergillus (exclusion of Eurotium) (20%), were mainly isolated, and Eurotium herbariorum (22%), Eurotium repens (18%), Cladosporium tenuissimum (18%), F. fujikuroi (18%), Aspergillus oryzae/flavus (7%), and Penicillium steckii (6%) were the predominant species. In case of sodium hypochloritetreated soybeans, Eurotium (31%) and Cladosporium (5%) were frequently isolated, but Aspergillus (excluding Eurotium), Penicillium and Fusarium which were frequently isolated from untreated soybeans, were rarely isolated. Eurotium herbariorum (21%), Eurotium repens (8%), and Cladosporium tenuissimum (3%) were the predominant species. Of the 41 genera and 86 species isolated from soybeans, 13 genera and 33 species were also found in meju. These results suggest that the fungi on soybeans may influence the mycoflora of meju.

• 한국식품저장유통학회지
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• 제24권6호
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• pp.820-826
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• 2017

대두는 된장, 간장, 스낵 등 전통식품의 주요 원료이며, 열처리 공정은 대두의 가공과정에서 대부분 수반되는 단위 조작이다. 본 연구에서는 열처리가 대두의 이화학적 특성에 미치는 영향을 조사하기 위하여 상업적인 조건에서 대두를 증자, 가열팽화, 튀김 처리한 다음 단백질의 분자량 분포와 용해도, 수분과 유지 흡착력 및 열 특성과 산패도의 변화를 조사하였다. 대두는 가열처리에 의하여 단백질이 10-40 kDa 범위의 작은 분자량으로 분해되는 경향을 나타내었다. 대두의 용융 엔탈피는 199.62 J/g이었으며 열처리에 의하여 123.07-135.90 J/g 범위로 엔탈피가 감소하였고 지질 산화를 보여주는 fluorescence intensity도 열처리로 증가하였으며 열처리 효과는 튀김, 증자, 가열팽화의 순으로 높았다. 또한 대두의 수분 흡착력은 열처리 한 경우가 비열처리 대두보다 상대적으로 높았으며, 단백질의 용해도는 산성 영역(pH 3-6)에서 같은 경향을 보였다. 결과적으로 대두는 가열처리에 의하여 용융 엔탈피가 감소하고 단백질이 분해되며 지질 산화와 용해도 및 수분흡착력이 증가하는데 대두에 대한 열처리의 효과는 튀김 공정에서 뚜렷하였다.

• Food Science and Biotechnology
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• 제15권2호
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• pp.214-219
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• 2006

A bacterial strain, initially identified as B1-3, was isolated from cheonggukjang, a traditional Korean dish made from fermented soybeans. Using the Biolog system and 16S rRNA sequence analysis, we identified B1-3 as Bacillus mojavensis. We manufactured a quickly fermented soybean (QFS) food product using the B. mojavensis, and guided by their 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging ability. We isolated substances with antioxidative activity from it. Using mass spectrometry (MS) and nuclear magnetic resonance (NMR) techniques, we isolated 4 compounds from the ethyl acetate (EtOAc)-soluble neutral fraction of methyl alcohol (MeOH) extracts of the QFS food product (genistein, daidzein, 3R,4R-3-methyl-3,4-dihydroxy-2-pentanone, and 3S,4R-3-methyl-3,4-dihydroxy-2-pentanone) and 3 compounds from its acidic fraction (4-hydroxyphenylacetic acid, genistin, and daidzein). Two compounds from the neutral fraction (3R,4R-3-methyl-3,4-dihydroxy-2-pentanone and 3S,4R-3-methyl-3,4-dihydroxy-2-pentanone) were not detected in nonfermented soybeans (NFS) or in the filtrate of the LB broth used to culture B. mojavensis. However, they were detected in the filtrate of the same broth when it contained 2% glucose. These results suggest that these 2 compounds were derived from glucose (or other saccharides) in the soybean during fermentation. One compound that was found in the acidic fraction (4-hydroxyphenylacetic acid) was readily detected in NFS, but not in the culture broth. This suggests that 4-hydroxyphenylacetic acid was derived from NFS. We concluded that the antioxidative activity of cheonggukjang is a result of the interactions between soybean components and the microorganisms used in the fermentation of cheonggukjang.