• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.174-181
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• 2012

This research aimed to examine the isoflavonoid contents, antibacterial activities, and physiological activities of Cheonggukjang made from sword bean (CS). The effects of adding sword bean were compared with those of raw materials (RM), steamed materials (SM), and traditional Cheonggukjang (TC). In the case of the antibacterial activity on Gram-positive bacteria, the result of CS in ethanol extract was the highest in Bacillus cereus, and the result of water extract was the highest in Staphylococcus aureus. However, in the case of Gram-negative bacteria, Salmonella Typhimurium was the highest in all the extraction. Antioxidant activity and total flavonoid contents were present in the order of TC

• Journal of Applied Biological Chemistry
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• v.56 no.4
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• pp.219-227
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• 2013

This study was to investigate serum triglyceride (TG), phospholipid (PL), and cholesterol concentrations after feeding the combined diets of prepared traditional Cheonggukjang (TC) or Cheonggukjang made from sword bean powder (CS), the feed, and high-fat cholesterols at certain ratio for 8 weeks in rats, and then confirmed the effects of the diets based on the changes in the tissues of livers, kidneys, and spleens. The serum TG concentrations were lower in CS group compared to that of in TC group. The increase of PL concentrations was greater in CS group than that of TC group. FChCS6 group (92% feed+2% cholesterol+6% CS) showed the lowest total-cholesterol (T-C), $60.1{\pm}8.5mg/dL$, indicating that CS was effective to lower the T-C. Both TG/PL and T-C/PL ratio tended to be decreased. As CS intake was effective in the reduction of low density lipoprotein-cholesterol level as well as the increase of high density lipoprotein-cholesterol level, it would be effective in the prevention of adult diseases and circulatory diseases. It was confirmed that there were no changes in organ appearance and tissues in the rats with CS intake. Therefore, CS intake showed superior functionalities than that of TC intake.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.221-226
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• 2013

This study aimed to examine the antioxidant, tyrosinase inhibitory, and anti-proliferative activities (A549, G361, HT-29, and MDA-MB-231) of fermented gochujang (made from sword bean cheonggukjang powder (SBC) for 90 days. Gochujang was prepared by adding 0 (SBC 0), 2 (SBC 2), 5 (SBC 5), 8 (SBC 8) and 10% (SBC 10) levels with SBC, and all experiments were measured at diluted levels of 20, 50 and 100 times. The antioxidant activity and tyrosinase inhibitory effect demonstrated that SBC 10 increased approximately 1.2 and 1.1 times compared with SBC 0, respectively, at diluted levels of 50 and 100 times. The anti-proliferative effects of A549, G361, and HT-29 presented that SBC 10 were 2.8, 1.1, and 8.9 times higher compared with SBC 0, respectively, at diluted levels of 50, 20, and 100 times. In the case of MDA-MB-231, SBC 10 was 3.7 times higher compared with SBC 5 at diluted level of 20 times. As a result, we confirmed that SBC gochujang was improved for physiological activities and anti-proliferative effects.