• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.691-695
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• 2008

The study was carried out to evaluate the antimutagenic effects in methanol extracts of Korean soybean paste (doenjang) added with various kinds of water (germanium water, painted maple sap) or salt (sun-dried salt, roasted salt, one time bamboo roasted salt, nine times bamboo roasted salt). Methanol extracts of germanium water doenjang (Ge-D) and painted maple sap (Acer mono Max) doenjang (PM-D) exhibited significant inhibitory activity ($56{\sim}62%$) against aflatoxin $B_1$ ($AFB_1$) by adding of 1 mg/plate in Ames test. Also, methanol extracts of Ge-D and PM-D showed stronger antimutagenic activity toward N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest than traditional doenjang (TD). Methanol extracts of doenjang made with four kinds of salt revealed antimutagenic activity toward MNNG; especially, doenjang extracts using one-time bamboo roasted salt (B1-D) showed 94% inhibition at the concentration of 5 mg/plate. Methanol extracts of B1-D also had the strongest inhibitory effect against MNNG of doenjang made with different salts in SOS chromotest. As the results indicate, the various kinds of water and salt have had separate effects on the antimutagenic activity of doenjang; therefore, further research on various physiological functions of water or salt added traditional doenjang is needed.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.687-695
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• 2019

The purpose of this study was to investigate the quality characteristics of Doenjang made by seven different traditional soybean paste manufacturers, in Chungbuk province during fermentation. The moisture content of Doenjang declined in the process of fermentation, from 58.07~68.86% to 52.32~63.79%. The salinity increased from 7.47~14.38% to 10.42~17.73%. Sample B was the lowest, and G was the highest. The pH showed a tendency to decline from 5.36~6.22 to 4.30~5.66 except for sample F, which increased 6.33~7.10. In contrast, the total acidity showed a tendency to increase from 0.56~1.77% to 1.11-1.83% except for sample F, which declined 0.71%~0.54%. The lightness declined from 44.33~55.90 to 26.68~49.66. However, the redness and the yellowness generally increased. The content of amino type nitrogen generally increased with the progress of fermentation from 93.33~408.80 mg/kg to 314.07~1,258.13 mg/kg and sample D, with Aspergillus oryzae added, was the highest. The volatile flavor compounds of Doenjang had 10~20 types. Sample D had the fewest number of volatile flavor compounds (10 types of compounds), and sample C had the largest number of it (20 types of compounds). Four types of compounds, ethanol, 3-methyl butanal, ethyl acetate, and 3-methyl butanoic acid, were detected from all samples.

• Journal of Life Science
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• v.14 no.4
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• pp.553-559
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• 2004

To improve quality as a food source and functional properties of traditional fermented soybean paste (Doenjang), the Korean herb medicines (group I ∼ IV) extracted at 121$^{\circ}C$ for 2.5 hours were used as brine sources. Capsule Meju were fermented in cool brines with three different concentration (group A, B and C) of the extracts at room temperature for 3 months in large earthenware jars. The effect of traditional soybean Doenjang (refer as DHM below) supplemented with the extract of herb medicines on the food quality and chemical characteristics were examined. General composition of DHM (moisture 58.2%∼61.9%, pH 5.32∼5.56, total acidity 3.07∼3.70 ml, salt 11.7∼13.9%) did not differ from those of control (moisture 61.9%, pH 5.50, total acidity 3.25 ml, salt 12.6%). Concentration of reducing sugar, crude protein, crude lipid and amino type nitrogen were higher in DHM than those of control without addition of the extracts. Water insoluble-brown index showed no difference by the extracts. However, the former had higher water soluble-brown index than the latter, and within the DHM, groups I and II were higher than groups III and IV. Lightness values (L) of Hunter color index in groups I and II were 24.32 and 31.04, respectively. Redness values (a) of all DHMs were lower than that of control. Yellowness value (b) of groups III and IV were similar to that of control group, and Hunter b values of group I and II were lower than that of control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1227-1234
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• 2011

We investigated the immunostimulatory effects of doenjang, a famous Korean traditional food made from fermented soybean paste, on the immunohistochemical reaction in the gastrointestinal (GI) tract and immune response in mice. Male C57BL/6N mice (6 weeks-old) were divided into 4 experimental diet treatment groups and a basal diet (control) group, and fed with different diets for 4 weeks. The immunoreactive density of $CD4^+/CD8^+$ lymphocytes were strongly stained in the jejunum and colon in Group III. The immunoreactivity of universal nitric oxide synthase (uNOS) was strongly stained in the myenteric plexus in the colon of all doenjang-fedgroups (I, II and III). The colonic immunoreactive density of protein kinase C-${\alpha}$ (PKC-${\alpha}$) was strongly increased in Groups II and III, while that of stem-cell factor (c-kit) was increased in colonic mucosa of all doenjang-fedgroups (I, II and III) and especially increased in the colonic muscle layer of Group III. These morphological and immunological results indicated that the intake of doenjang could improve the mucosal immune reaction, gastrointestinal motility, blood circulation in the GI tract, and the immuneactivity of the body. These results provide experimental evidence about the health benefits of doenjang.

• Journal of Microbiology and Biotechnology
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• v.11 no.1
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• pp.143-152
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• 2001

Korean-style fermented soybean paste (KFSP), Doenjang, is a traditional food that is consumed as a protein source in Korea. Recently, efforts to identify biolgocial response modifiers (BRMs) have been focused on food products. Accordingly, this study which isolated abiologically active substance form KFSP, named KFSP-BRM, ws defined to be aheat-stable carbohydrate with a molecular weight of 2,000 kDa. The biological activity of KFSP-BRM was not inactivated by treatment with an anti-LPS antibody. The oral as well as intraperitoneal treatment of mice with KFSP-BRM significantly enhanced the number of B cells expressing surface significantly enhanced the number of B cells expressing surface immunoglobulins (IgM and IgG). Subsequently, an increased level of immunoglobulins in the sera was also observed. In vitro. KFSP-BRM was found to upregulate the production of interleukin-1 (IL-1) and IL-6 by mactro phages and B cells but not the production of IL-2 by T cells. In conclusion, these data demonstrate the presence of a BRM in KFSP, which may provide an additional benefit to those consuming it is a food. KFSP-BRM is a novel B cellmitogen distinct from fresh soybean lectin or B cell mitogens, such as LPS and Streptococcus protein A. The major biological effects of KFSP-BRM would appear to be anincreased production of IL-1 and IL-6 by macrophages and B cells, thereby enhancing the function of mature B cells.

• Preventive Nutrition and Food Science
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• v.8 no.1
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• pp.54-60
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• 2003

To develop a functional chungkookjang; the anticancer effects of chungkookjangs prepared with different varieties of soybeans, starters, fermentation periods and seasoning additive ratios; were studied against AGS human gastric adenocarcinoma cells using the MTT assay, at different stages chungkookjang processing. The chungkookjang samples exerted different antiproliferative effects according to the variety of soybeans used. The chungkookjangs manufactured with soybean var. manrikong exhibited the highest cytotoxicity against AGS human cancer cells. The chungkookjangs fermented with rice straw and B. licheniformis strongly inhibited the growth of the AGS human cancer cells. All fermented chungkookjangs had a strong inhibitory effect on the growth of the cancer cells; however, the non-fermented soybean (chungkookjang) showed a low inhibition rate. The fermented chungkookjangs mixed with red pepper powder (RPP) and garlic exhibited strong antiproliferative effect against the cancer cells, and chungkookjang prepaved with 1.1 % RPP and 1.1 % garlic showed the highest cytotoxicity against the cancer cells. The functional chungkookjang fermented with soybean variety of manrikong and B. licheniformis for 3 days at 4$0^{\circ}C$ and then mixed with 7.9% salt, 1.l% RPP and 1.1% garlic, exhibited a higher antiproliferative effect than the chungkookjangs prepared by traditional or modified methods, according to the MTT assay. The functional chungkookjang exhibited a similar anticancer effect to the traditional doenjang. These results indicate that the fermentation period and the ratio of seasoning additives, as well as the variety of soybeans and starter cultures may affect the degree of the anticancer effect of chungkookjang.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.121-127
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• 2000

To assess the quality characteristics of home-made Doenjang prepared by traditional methods, general components, organic acids, amino acids and fatty acid composition of Doenjang were investigated. The contents of moisture, crude protein, crude lipid, salt and the titratable acidity(as milliliter of 0.1 N NaOH consumed) of Doenjang were 57.3%, 11.6%, 8.3%, 13.9%, and 11.8, respectively. There were wide variation in the contents of crude protein and salt among all samples. The average content of amino type nitrogen was 308.4mg%(w/w), however, it ranged from 202.3 to 416.3 mg% in which the contents some samples were 1.3∼2.1 folds greater than others. Hunter color values of L(lightness), a(redness) and b(yellowness) were 37.3, +19.6, and +17.5, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.23) was more than 5.7 times higher than that of water-insoluble compound(0.39). The contents of free and total amino acids were 2908.9 and 9019.3 mg%, respectively, and the range of free amino acids(1.8∼6.2 times) were much wider than the range of total amino acids(1.2∼2.0 times). Glutamic acid was most abundant in free and total amino acids as 576 and 1,126 mg%, respectively. The main organic acid was lactic acid as 326.8 mg% ranging from 59.4 to 613.4 mg%. Linoleic acid(49.24%) showed the highest content in total fatty acids. Unsaturated fatty acid comprised 81.97% of total fatty acids and polyunsaturated fatty acid ranged from 51.79 to 62.97%.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Food Science and Preservation
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• v.15 no.5
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• pp.736-742
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• 2008

To evaluate changes in functional characteristics of traditional Doenjang during aging, Doenjang was prepared using an extract of Phellinus linteus (Phellinus extract). Control Doenjang was aged without the extract. The protease activity of Doenjang prepared with Phellinus extract was 3.15 units/mL. Tyrosinase and acetylcholinesterase inhibition activities were 45.78% and 55.18% of control, respectively, in the treated sample. When Salmonella enterica serovar Typhimurium TA100 was used as a reporter strain, antimutagenic activities against the mutagens MNNG and NPD were 90.42% and 82.57% of control values in the treated sample. When S. enterica serovar Typhimurium TA98 was used, antimutagenic activities were 60.28% and 50.33% of control, respectively. Hydrogen-donating activity was 86.65% in the treated sample, which was higher than that of the control (61.69%). Daidzin (an isoflavon glucoside) levels in Doenjang prepared with Phellinus extract were higher, by 35.49 mg/kg, than the control, whereas genistin was not detected in either group. Daidzin and genistin aglycone levels were 263.01 mg/kg and 262.60 mg/kg in the control and test groups, respectively.

• The Korean Journal of Mycology
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• v.23 no.2 s.73
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• pp.161-175
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• 1995

Meju is a raw material used to make Korean soy sauce (Kanjang) and soybean paste (Doenjang), both of them rich in plant protein. The twenty-nine fungal and a bacterial species were identified from twenty-three traditionally homemade meju cakes. Out of them, only a few species were found to be involved in the actual fermentation process of meju; The other species were contaminants during the improper subprocesses of meju fermentation. The fungal floral successions were observed to be related to two physical and biochemical changes of meju cakes during meju fermentation: drying and heat releasing processes. The zygomycetous fungi were first observed to exist mainly during the first stage. Scopulariopsis brevicaulis was observed to grow on the surface of meju cakes and then to coexist with Bacillus megatrium in the inner part of meju cakes during the second stage. Based on the biochemical tests, the proteases secreted by the different microorganisms were involved in the degradation of soybean proteins with a mutual relationship. Also, zygomycetous fungi were speculated to be important microorganisms for inducing the second stage in the traditional Korean homemade meju.