• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.171-178
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• 2017

This study evaluated the protective effect of Chungkookjang (CKJ) extract, a Korean traditional fermented soybean product made from Bacillus species in rice straw and boiled soybean, and one of its main flavonoids, genistein, against Trp-P-1 induced cytotoxicity and DNA damage in HepG2 cells. CKJ and genistein exhibited protective effect against Trp-P-1 induced cytotoxicity and Trp-P-1 induced DNA single strand breaks. CKJ and genistein inhibited Trp-P-1 induced CYP1A1 and CYP1A2 transcription in HepG2 cells. Our results indicated that CKJ and genistein have the protective effect against Trp-P-1 induced cytotoxicity and DNA damage. Via inhibiting expression of CYP1A1 and CYP1A2. CKJ can be used as a promising functional food material that prevents the genotoxicity induced by carcinogens produced by the heat treatment of foods such as heterocyclic amines (HCAs) that cause genomic instability.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.755-761
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• 2010

The quinone reductase (QR) inducing activities of mung bean and soybean solvent extracts were compared using murine hepatoma cells (Hepa 1c1c7). The mung bean extracts (ethylacetate and ethanol) showed higher chemoprevention index values (7.88-8.22) than those of soybean extracts (2.9-5.2) from four different cultivars. The mung bean extracts also had significantly higher inhibitory effects (47-62% at 100 ${\mu}g$/mL) than the soybean extracts (15-42% at 100 ${\mu}g$/mL) against the production of nitric oxide and prostaglandin E2 in lipopolysccharide stimulated macrophage RAW264.7 cells without cytotoxicity. Among seven recovered fractions of mung bean ethanol extract obtained by C 18 silica flash column chromatography, the most non-polar fraction exhibited the highest chemoprevention index of 10.4.

• Journal of Biomedical and Translational Research
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• v.19 no.4
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• pp.92-102
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• 2018

The objectives of this study were to find out the plant to enhance immune activity among 42 kinds of foods frequently consumed by the Korean elderly consisting of 5 food groups and 5 wild plants. Each sample was assessed the immunoactive effect by measuring $NF-{\kappa}B/AP1$ gene expression, nitric oxide and cytokine production in $RAW-Blue^{TM}$ cell. Soybean sprouts of 47 plants showed the highest $NF-{\kappa}B/AP1$ gene expression at the level of $1.13{\pm}0.03$ (O.D. 650 nm) and Soritae, sweet potato, banana, apple, garlic, crown daisy, cabbage and Ailanthus altissima also had high activity of $NF-{\kappa}B/AP1$ gene in $RAW-Blue^{TM}$ cell stimulated by LPS. NO production of Ailanthus altissima was significantly higher than that of other plants and 16 plants of glutinous sorghum, black rice, Seoritae, Heuktae, sweet potato, banana, apple, garlic, mungbean sprouts, spinach, crown daisy, young pumpkin, cabbage, soybean sprouts, Actinidia arguta and Aster scaber were the next best activity. The above results selected 17 out of 47 plant samples. Moreover, soybean sprouts was significantly shown to increase $TNF-{\alpha}$ ($1,509.55{\pm}1.38pg/mL$) and $IL-1{\beta}$ ($54.56{\pm}1.08pg/mL$) cytokines in comparison with RAW-Blue cell stimulated by LPS. According to the results of in vitro evaluation, the ethanol extract of soybean sprout increased the production of immune-enhancing cytokines by proliferation of macrophages. In addition, $NF-{\kappa}B$ transcription factor activity and NO production ability were excellent, and it was selected as a material having excellent immunological activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.679-683
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• 2001

This study was purposed to compare the activity of alcohol dehydrogenase and antioxidative effects of several plant extracts in the alcohol-treated rat liver. Sprague-Dawley rat weighing about 200 g were divided into the following 6 groups : normal, alcohol group and 4 different plant extracts administrated groups(Soybean sprout, Pine needle, Lentinus edodes, acanthopanacis cortex). Each plant extract was administrated orally by 200mg/kg b.w./day for 8 days before the alcohol treatment (5 g of 30% alcohol /kg b.w. by i.p.injection). All rats were sacrificed at 90 min after the alcohol treatment. The alcohol concentrations in serum of Soybean sprout and pine needle group were significantly lower than the Lentinus edodes and Acanthopanacis cortex group. The activity of alcohol dehydrogenase in the hepatic cytosol of Soybean sprout and Pine needle group was also significantly higher than the alcohol and the other groups However, the activity of catalase seemed not to be affected, although the extract groups showed slightly higher activities of catalase than the alcohol group. These results may indicate that the extracts of Soybean sprout and Pine needle were relatvely effective on the alcohol degradation. the activity of blutathione-peroxidase and lipid peroxidaton of all of the extract groups were significantly lower than the activity of alcohol group. These results can suggest that all of the use plant extracts more or less have an antioxidative effect on the alcohol-induced oxidation and especially, extracts of Soybean sprout and Pine needle have an stimulating effect on the alcohol absorption and degradation.

• Journal of Nutrition and Health
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• v.39 no.4
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• pp.347-356
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• 2006

It is reported that a fermented soybean food, Doenjang, has srong antimutagenic and cytotoxic effect on cancer cells. This study investigated the effect of Chungkookjang, another traditional popular Korean soybean fermented food, on growth of cancer cells: HL-60, SNU-638 and MCF-7, and also its in vivo antitumorigenic effect in DMBA-induced mammary tumor rat model. For the in vitro study, Chungkookjang and steamed soybeans were extracted with ethanol and sequentially fractioned with 5 kinds of solvents differing in grades of polarity such as hexane, dichloromethane, ethylacetate, butanol and water. Almost all Chungkookjang extracts significantly inhibited the growth of HL-60 (human leukemic cancer cell), SNU-638 (human gastric cancer cell) and MCF-7 (human breast cancer cell) when compared to steamed soybean extracts. Butanol fraction of Chungkookjang extract especially showed a remarkable inhibitory effect in all the three kinds of cancer cells. To induce a mammary gland tumor, DMBA (50 mg/BW) was administered to 50 day-old female rats and followed by Chungkookjang or steamed soybean supplemented diets. Freezedried Chungkookjang powder (20% of diet in wet weight) was added to AIN-93G based diet for the Chungkookjang group of rats. Likewise, steamed soybean powder containing equal protein content to that of Chungkookjang powder was supplemented to soybean group of rats. At 13 weeks later, the mammary tumor incidence, average tumor number and tumor weight a rat were lower in Chungkookjang group compared to the control or soybean group. In conclusion, Chungkookjang showed a strong inhibitory effect on cancer cell growth in vitro, as well as a more preventive effect against chemically induced mammary tumorigenesis in vivo, while steamed soybeans did not. Therefore, these results suggest that Chungkookjang acquire its anticancer activity through the fermentation process.

• Journal of Microbiology
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• v.45 no.3
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• pp.256-261
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• 2007

Apoptosis is a step of the cell cycle which is important in the regulation of immune cell populations. Chungkookjang is a Korean traditional fermented soybean containing microorganisms, enzymes, and bioactive compounds which was used in the treatment of mouse spleen as well as thymus cells (CH1-fermented soybean containing barley, wormwood, and sea tangle; CH2-fermented soybean) and was found to exhibit substantially reduced small DNA fragmentation. An MTT assay showed that the treatment of CH1 and CH2 into the mouse splenocytes and thymocytes sharply increased their survival. Moreover, a FACS analysis also showed that CH1 and CH2 are effective at suppressing the apoptosis of splenocytes and thymocytes. The fermented soybean isoflavone concentrations, which are implicated in lowering breast and prostate cancers, lowering the risk of cardiovascular diseases, and improving bone health, were determined using Capillary Electrophoresis-Electrochemical Detection (CE-ED). The amount of Daidzein in fermented soybean significantly increased by 44-fold dramatically, compared with those in unfermented soybean. In this study, we demonstrated that ethanol extracts of Chungkookjang promote the survival of the mouse spleen and thymus cells in culture by suppressing their apoptotic death. Future studies should investigate which genes are related to apoptosis of the immune cells.

• Journal of Life Science
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• v.25 no.9
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• pp.1014-1020
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• 2015

This study suggests that fermented rice bran extract contains natural antioxidants. The contents of bioactive materials (e.g., polyphenolic compounds and flavonoids), antioxidative properties (DPPH (α,α'- diphenyl-β-picrylhydrazyl) free radical scavenging activity, Fe reducing, Cu reducing power, peroxidation of linoleic acid and rat hepatocyte microsome) were tested by in vitro experimental models using fermented rice bran (FRB) extract. The concentrations of phenolic compound and flavonoid were 19.92 mg/g and 11.56 mg/g, respectively. In oxidation in vitro models using DPPH free radical scavenging activity, (free radical scavenging activity 69.8%) Fe reducing power and Cu reducing power (effect of dose-dependent manner), Fe²⁺/ascorbate induced linolenic acid peroxidation by ferric thiocyanate and thiobarbituric acid (TBA) methods (inhibition activity 81%), and autooxidation of rat hepatic microsomes membrane (lipid peroxidation inhibition activity 38%), antioxidative activities were stronger in FRB extract than FRS (Fermented Rice and Soybean, positive control) extract and, these effects were dose-dependent manner. From these results, FRB extract was shown to have the most potent antioxidative properties and contain the highest amounts of antioxidative compounds such as phenolic compounds and flavonoids. Overall, these results may provide the basic data to understand the antioxidative properties of fermented rice bran for development of functional foods.

• Food Science and Preservation
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• v.20 no.5
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• pp.735-743
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• 2013

This study was conducted to analyze the polyphenol contents and antioxidant activities of small-black-bean-Chungkukjang-added black food (SBCB) and soybean Chungkukjang (SC) extracts for the development of functional materials. The yields of the hot-water-and-ethanol SC extracts were higher than those of the hot-water-only SC extracts, which were higher than those of the ethanol-only SC extracts. The total phenol contents of the hot-water-and-ethanol SBCB extracts were higher than those of the other extracts. The EDA values of the hot-water-and-ethanol SBCB extracts were higher in the 0.625~5.0 mL/mL extract concentration than those of the other extracts, and those of the SC extracts were high in the 10 mg/mL extract concentration. The SOD-like activities of the hot-water- and ethanol-only SC extracts were higher than those of the other extracts. The nitrite scavenging ability of the ethanol-only SC extracts was higher at pH 1.2 than that of the hot-water-only SC extracts. The xanthine oxidase inhibitory activities of the hot-water- and ethanol-only SBCB extracts were higher in the 0.625 mL/mL extract concentration than those of the other extracts, and increased along with the extract concentration. The inhibitory activities of tyrosinase also increased along with the extract concentration, and the reducing power increased along with the extract concentration and was high in the hot-water-only SBCB and SC extracts.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.522-527
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• 2002

The experiment was conducted for a period of 56 days with twelve Bangladeshi bull calves of average body weight of $127.20{\pm}11.34$ kg. The calves were divided into 3 groups having 4 animals in each. The animals were fed urea-treated rice straw designated as A) 4% urea-treated rice straw, B) 4% urea+4% soybean-treated rice straw and C) 4% urea+6% soybean-treated rice straw. In addition, all the animals were supplied 2 kg green grass, 350 g Til-oil-cake and 100 g common salt per 100 kg body weight of animals. Straw was treated with 4% urea solution and soybean meal at 4 and 6% were added to treated straw and kept for 48 h in double layer polythene bags under anaerobic condition. Urea treatment improved crude protein (CP) content of rice straw from 2.68 to 8.70% and it was further increased by 10.74 and 12.12% with the addition of 4 and 6% soybean meal. Dry matter (DM) intake (kg) was higher (p<0.05) in C (4.2) followed by B (4.1) and A (4.0). Crude protein intake was significantly higher (p<0.05) in group B and C than group A. Total live weight gains were 20.2, 24.8 and 25.6 kg for calves of group A, B and C respectively (p<0.01). The addition of soybean meal to treated rice straw did not affect the coefficients of digestibility of DM, OM, EE and NFE. However, CP and CF digestibility were significantly higher in group B and C (p<0.05). The values for digestible crude protein (DCP), digestible ether extract (DEE), digestible nitrogen free extract (DNFE) and total digestible nutrients (TDN) were significantly (p<0.05) higher in diet C and B in comparison to diet A, but there were no significant difference in digestible organic matter (DOM) and digestible crude fibre (DCF) value among the groups. It may be concluded that 4% urea treated rice straw can be fed to growing bull calves with 2 kg green grass and a small quantity of concentrate without any adverse effect on feed intake and growth. Moreover, soybean meal at 4 and 6% can be added to urea treated rice straw at the time of treatment for rapid hydrolyzing of urea, which resulted an improvement in nutrient digestibility and better utilization of rice straw for growth of growing bull calves.

• KSBB Journal
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• v.16 no.1
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• pp.95-98
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• 2001

Various factors affecting the supercritical carbon dioxide extraction of daidzein from soybean were studied. Daidzein was not extracted with pure supercritical carbon dioxide. The ethanol was an efficient modifier for supercritical carbon dioxide to extract daidzein. The extraction efficiency increased as the pressure increased up to 300 bar. At $35^{\circ}C$ and 300 bar, 93% of daidzein was extracted with supercritical carbon dioxide modified with 15% of ethanol.