• 동아시아식생활학회지
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• 제14권6호
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• pp.571-575
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• 2004

This study was conducted to investigate the effects of Glycyrrhizia uralensis water extract on the quality of Cheonggukjang(fermented soybean paste). Soybeans were soaked for 24 hrs, steamed for 1 hr at 121, mixed with G. uralensis extract(0, 1, 3 and 5%) and fermented for 54 hrs at 40 after inoculation of Bacillus lichenifomis. The amounts of viscous substance and reducing sugar, and pH of the products were increased when the G. uralensis extract was added. The color of the products was changed to dark yellow by the addition of G. uralensis extract. Ammonia odor and bitter taste decreased as the G. uralensis extract content increased. The products added with 5% of G. uralensis extract showed higher acceptability scores than the others. Results suggest that the water extract of G. uralensis could be used as an additive to improve the quality of Cheonggukjang.

• 한국식품과학회지
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• 제38권2호
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• pp.256-261
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• 2006

20여종의 Monascus속의 균주로 부터 mevinolin의 생산능이 우수하면서도 곰팡이 독소성분 citrinin을 생산하지 않는 우량균주를 선발하였으며, 콩시료에 대한 고상발효를 최적화하기 위한 영양배지의 조성물이 검토되었다. 선발된 M. pilosus IFO 480으로 발효시킨 홍국콩 발효물에 함유된 mevinolin의 주요 화합물은, 약리학적 활성형(drug)의 mevinolinic acid 밝혀졌다(91.8%). 따라서 홍국 발효콩은 생체활성형의 항 콜레스테롤 성분을 최대 0.22% 까지 함유하는, 안전한 건강 기능성식품 소재로서의 활용가능성이 높은 것으로 평가할 수 있다.

• Nutrition Research and Practice
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• 제15권1호
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• pp.1-11
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• 2021

BACKGROUND/OBJECTIVES: It is difficult to consistently demonstrate the health effects of soy isoflavones owing to the multitude of factors contributing to their bioavailability. To accurately verify these health effects, dietary isoflavone intake should be measured using a biologically active dose rather than an intake dose. This concept has been expanded to the development of new exposure biomarkers in nutrition research. This review aims to provide an overview of the development of exposure biomarkers and suggest a novel research strategy for identifying the health effects of soy isoflavone intake. MATERIALS/METHODS: We cover recent studies on the health effects of soy isoflavones focusing on isoflavone metabolites as exposure biomarkers. RESULTS: Compared to non-fermented soy foods, fermented soy foods cause an increased concentration of isoflavones in the biofluid immediately following ingestion. The correlation between exposure biomarkers in blood and urine and the food frequency questionnaire was slightly lower than that of corresponding 24-h dietary recalls. Urinary and blood isoflavone levels did not show a consistent association with chronic disease and cancer risk. CONCLUSION: It is crucial to understand the variable bioavailabilities of soy isoflavones, which may affect evaluations of soy isoflavone intake in health and disease. Further studies on the development of valid exposure biomarkers are needed to thoroughly investigate the health effects of isoflavone.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.326-326
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• 2022

Natto is a soybean fermented food from Japan, which is made from steamed soybean, Bacillus natto and water. Demand of Natto has increased recently because it does not have smell compared to Cheonggukfang, which is Korean traditional fermented food. Currently, Pungsannamulkong is the most commonly used in Korea for Natto. Four candidate varieties of soybeans were investigated and compared in terms of Agronomic Traits, quality characteristics, hard seed rate, and water absorption rate in order to determine more suitable Korean soybean variety than pungsannamulkong. 'Haewon' had higher yield than other three varieties in Goesan-gun and Jinan-gun. The infected seed rate which affects soybean processing is higher in pungsannamulkong. 'Haewon' showed low 100 seed weight with 8.6 g in Goesan-gun and 9.5 g in Jinan-gun, which was the smallest of four soybean varieties. The water absorption rate was higher in 'Haewon' than in pungsannamulkong which is desirable characteristics for Natto process. The hard seed rate of pungsannamulkong was 6~7%, which is considered to be unsuitable to Natto process. The yield of Natto was significantly different for each variety. 'Haewon' showed the highest amino nitrogen content with 575.0 mg%. These results suggested that 'Haewon' can be considered as suitable candidates for yield and quality of Natto compared to pungsannamulkong.

• 한국식품영양과학회지
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• 제26권3호
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• pp.390-396
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• 1997

Meju is a basis for manufacturing Kanjang, Meju was traditionally prepared at home by different types of process depending on the regional area. It is necessary to standardize and simplify the process of Meju-preparation for Kanjang of good quality. For these purposes, the process of Meju and Kangjang making as well as analysis of commercial Kanjang, were compared. Generally, traditional Meju was prepared by steeping and dehulling the whole soybean. After steeping for 24hr. soybean absorbed water up to 110~120% of its weight. The soaked soybeans were steamed for 2hr. and cooled to 5$0^{\circ}C$. Cooked soybeans were crushed down to the size of 10~15 mesh and molded. Molded soybeans were dried for 2 days in the air, hung up by rice straw and fermented for 20~30 days under natural environmental condition. On the other hand, commercial soybean koji was made of defatted soybean. Defatted soybeans were steeped in water and steamed for 15~30min at 0.7~1.2 kg/$\textrm{cm}^2$. Steamed and defatted soybean was cooled to 4$0^{\circ}C$. Separately, wheat power was roasted at 200~30$0^{\circ}C$ by wheat roaster. Mixture of steamed defatted soybean and roasted wheat powder (5/5 to 7/3) were inoculated with 0.1~0.2% Aspergillus sojae and incubated for 2 days at 3$0^{\circ}C$ with occasional stirring. Chemical analysis showed that traditional soy sauces contained the following composition: NaCl, 20.12~25.42%; total nitrogen, 0.64~0.91%; pure extract, 9.47~11.20%; color, 2.34~4.01; pH, 4.92~5.12. Commercial products contained: NaCl, 15.20~17.19%; total nitrogen, 1.25~1.40%; pure extract, 18.17~21.47%; color, 5.41~21.12; pH, 4.51~4.66 and ethalnol. 2.97~3.12%. Organoleptic test on taste, color and flavor of traditional and commercial soysauce indicated that most of the consumers prefer commercial products to traditional products. Preferrable formulation of Kanjang based on organoleptic test of soy sauces was assumed as containing; NaCl, 16.0%; total nitrogen, 1.40%; pure extract, 19.97%; color, 12.98; pH, 4.61 and ethanol, 2.96.

• Journal of Microbiology and Biotechnology
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• 제16권1호
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• pp.126-135
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• 2006

In a previous study, a biological response modifier (BRM) specifically enhancing the function of B-cells was isolated from Korean fermented soybean paste (Kfsp), but not from non-fermented soybeans. In this study, we attempted to isolate the bacteria producing the BRM from Kfsp (KfspBRM) by ELISA using anti-KfspBRM and by B-cell proliferation. Five bacteria whose culture supernatants showed the BRM activities were isolated, and one of them was identified as Bacillus licheniformis E1. The bacterial BRM (bBRM) originated from a slime layer of B. licheniformis El had a molecular weight of 1,594 kDa, and contained $33\%\;(w/w)$ of reduced sugar and $4.6\%\;(w/w)$ of protein content. The bBRM appeared to be a glycoprotein that is physically, structurally, and functionally similar to the KfspBRM, suggesting that the isolates including B. licheniformis El may produce the KfspBRM in the fermentation process of soybean paste. The mass production of the BRM by the bacterium may help to study B-cells in immunology, and the enrichment of the BRM in Kfsp may help patients in future who are medically in need of potentiation of B-cell proliferation and antibody production.

• 한국미생물·생명공학회지
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• 제44권3호
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• pp.303-310
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• 2016

In this study, doenjang samples were prepared with different types of salts (12%, w/w): purified salt (PS), 3-year aged solar salt (SS3), 1-year aged solar salt (SS1), and bamboo salt melted 3 times (BS). Whole-soybean mejus were fermented with starters consisting of 2 Bacillus strains, a yeast, and a fungus (starter doenjang), and control mejus were fermented with organisms present naturally in rice straw (non-starter doenjang). The whole-soybean mejus were dried, and then mixed with cooked soybeans and the respective salts. The doenjang samples were fermented for 13 weeks at 25℃. The protease (acid, neutral, and alkaline) activities, fibrinolytic activities, and antioxidant capacities of the samples were examined every week. BS doenjang showed the highest acid protease (6.46 ± 0.20 unit/g) and fibrinolytic activities (0.61 unit/ml). Among the starter doenjang samples, those made with SS and BS showed the highest total phenolic contents after 91 days of fermentation. For antioxidant activities, SS3 doenjang showed higher activities than the other doenjang samples, as evaluated by ABTS, DPPH, and FRAP assays. These results suggest that solar salt, especially aged for 3 years, is better than purified salt in terms of producing better functionalities of doenjang.

• Nutrition Research and Practice
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• 제16권4호
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• pp.435-449
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• 2022

BACKGROUND/OBJECTIVES: Cheonggukjang is a traditional fermented soybean paste with significant health-promoting effects. On the other hand, there have been insufficient studies on the safety and efficacy of Cheonggukjang, which is produced using traditional methods containing toxins and biogenic amines (BAs). This study compared the laxative effect of Cheonggukjang, containing high or low levels of toxins and BAs (HTBC or LTBC) in a loperamide (Lop)-induced constipation mouse model. MATERIALS/METHODS: To induce constipation, Lop (5 mg/kg) was administered orally to ICR mice twice a day for 4 days, and the dose was increased to 8 mg/kg after a 3-day rest period. Cheonggukjang (500 mg/kg, HTBC, or LTBC respectively) was administered for four weeks before the Lop treatment. RESULTS: The number of stools, fecal weight, water contents, gastrointestinal transit, and histological alterations were recovered significantly in the HTBC or LTBC groups. HTBC and LTBC administration did not induce significant changes in body weight, dietary intake, and behavior. The opioid-receptor downstream signaling pathway in colon tissues was also evaluated. The c-Kit, stem cell kinase, and mitogen-activated protein kinases subfamilies, including extracellular signal-regulated kinase 1/2, c-Jun N-terminal kinases, and p38, were all downregulated in the HTBC or LTBC-administered mice colon compared to the Lop group. CONCLUSION: These results show that Cheonggukjang, containing high levels of toxins and BAs, have a similar laxative effect in a mouse model of Lop-induced constipation.

• Journal of Nutrition and Health
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• 제26권8호
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• pp.998-1005
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• 1993

This study was attempted to investigate the effects of enzymatic modification of milk protein with Meju protease on its acid clotting and digestibility. The proteases used in this study were isolated from Meju(fermented soybeans) and had specific acticity of 250 units/mg protein at pH 7.0. These proteases were found to be at least 3 different isoenzymes of different pH optima(pH 4.0, 6.0, 10.0). The optimum temperature was 5$0^{\circ}C$. Hydrolyzed skim milk showed 30.5% degree of hydrolysis for 1 hr. and 36.4% degree of hydrolysis for 3.5 hrs. of protease treatment at pH 7.0. Upon acidification to pH 4.0, skim milk produced large and dense coagulum, but the coagulum was getting smaller by protease treatment. Generally, digestability of skim milk at pH 4.0 was lower than pH 2.0. At pH 4.0, native skim milk and control group had problem with hydrolysis of skim milk protein. Among protease treated groups, 1 hour treated skim milk was most effectively hyrolyzed at pH 4.0.

• 한국응용과학기술학회지
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• 제19권4호
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• pp.320-326
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• 2002

Natto, one of Japanese traditional food is made from steamed whole soybeans fermented with Bacillus natto. In this study, the effects of Natto mucilage- feeding on griwth, organ weight and serum nitrogen compounds of rats were investigated. Male rats in Sprague-Dawley strain were fed on basal diets supplemented with aqueous Natto mucilage of several percentages for 10 weeks. Natto mucilage had no significant effects on the body and organ weights. The levels of GOT, GPT, LDH. and total bilirubin in serum of rats fed Natto mucilage diets were significantly lower than those in the control group ' The levels of total protein and albumin were higher than those in the control group. The level of calcium in serum indicates a growing tendency. but creatinine, uric acid, and BUN had declining. And the most component of free am1no acids in Natto mucilage were glutamin acid.