• Title, Summary, Keyword: fermented soybean paste

Search Result 261, Processing Time 0.051 seconds

Inhibitory Effects of Doen-jang(Korean Fermented Soybean Paste) and Soybean Extracts on the Growth of KB Cells (한국 전통 된장 및 콩 추출물의 KB 세포에 대한 증식 억제효과)

  • Lee, Sung-Lim;Kim, Jong-Gyu
    • Journal of Environmental Health Sciences
    • /
    • v.31 no.5
    • /
    • pp.444-450
    • /
    • 2005
  • The present study was designed to investigate whether traditional Korean fermented soybean paste(doen-jang) and soybean extracts have inhibitory effects on the growth of KB cell, an oral epithelioid cancer cell. When KB cell ATCC CCL-17 was cultivated for 48 flours with the addition of 0.5% of the five types or doen-jang extract, the growth of KB cell was inhibited by all types of extract, and ethyl acetate extract showed the highest inhibitory effect. In case of soybean extract, all types of extract also showed KB cell inhibitory effects, however, generally less than those of doen-jang extract. When ethyl acetate extract of doen-jang was added in different concentrations and KB cell was cultivated for 24 hours and 45 hours, strong inhibitory effect began to appear from the concentration of 1.25 mg/ml. Although soybean extract showed such a tendency, its effect was lower than that of doen-jang extract. These results indicate that doen-jang extract has inhibitory effect against KB cell, and particularly ethyl acetate extract has the highest effect. The effect of doen-jang extract might be possibly enhanced by the fermentation of soybeans. It is assumed that doen-jang extract may be used to develop nontoxic medicines for preventing and treating oral diseases.

Study on Aflatoxins in Korean Fermented Foodstuffs (한국발효식품중(韓國醱酵食品中) Aflatoxin의 함유(含有)에 관(關)한 연구(硏究))

  • Chung, Yong;Kwon, Sook-Pyo
    • Journal of Preventive Medicine and Public Health
    • /
    • v.2 no.1
    • /
    • pp.1-4
    • /
    • 1969
  • 35 samples of Korean fermented foodstuffs were tested to isolate and to identify for aflatoxins. Aflatoxin $G_1$ was detected in samples of soybean and Kanjang (Soybean sauce), and aflatoxins $G_1$ & $G_2$ in Meju (fermented soybean mass) and Dwenjang (fermented soybean paste). In the culture media of Aspergillus flavus aflatoxins $B_1,\;B_2,\;G_1\;and\;G_2$ were also isolated and identified. Aflatoxins were confirmed by the thin layer chromatography with methanol : chroroform (5:95v/v) developer and the ultra violet absorption spectrum.

  • PDF

Headspace-Solid Phase Microextraction (HS-SPME) Analysis of Korean Fermented Soybean Pastes

  • Lee, Seung-Joo
    • Food Science and Biotechnology
    • /
    • v.18 no.3
    • /
    • pp.700-705
    • /
    • 2009
  • In this study, the volatile compounds in 9 commercial fermented soybean pastes were extracted and analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), respectively. A total of 63 volatile components, including 21 esters, 7 alcohols, 7 acids, 8 pyrazines, 5 volatile phenols, 3 ketones, 6 aldehydes, and 6 miscellaneous compounds, were identified. Esters, acids, and pyrazines were the largest groups among the quantified volatiles. About 50% of the total quantified volatile material was contributed by 5 compounds in 9 soybean paste samples; ethyl hexadecanoate, acetic acid, butanoic acid, 2/3-methyl butanoic acid, and tetramethyl-pyrazine. Three samples (CJW, SIN, and HAE) made by Aspergillus oryzae inoculation showed similar volatile patterns as shown in principal component analyses to GC-MS data sets, which showed higher levels in ethyl esters and 2-methoxy-4-vinylphenol. Traditional fermented soybean pastes showed overall higher levels in pyrazines and acids contents.

Isolation, Identification, and Characterization of Pichia guilliermondii K123-1 and Candida fermentati SI, Producing Isoflavone β-Glycosidase to Hydrolyze Isoflavone Glycoside Efficiently, from the Korean Traditional Soybean Paste

  • Kim, Won-Chan;So, Jai-Hyun;Kim, Sang-In;Shin, Jae-Ho;Song, Kyung-Sik;Yu, Choon-Bal;Kho, Yung-Hee;Rhee, In-Koo
    • Journal of Applied Biological Chemistry
    • /
    • v.52 no.4
    • /
    • pp.163-169
    • /
    • 2009
  • A total of 155 microbial strains were isolated from the Korean traditional soybean paste based on their morphological features on the growth of agar plate. Among the isolated strains, a total of 28 strains were capable of hydrolyzing isoflavone glycoside to isoflavone aglycone efficiently in the soybean paste. Finally, two strains, K123-1 and SI, were selected because of their resistance to 15% NaCl and ability to convert isoflavone glycoside to isoflavone aglycone efficiently during the fermentation of soybean paste. The isolated strains K123-1 and SI were identified to be Pichia guilliermondii and Candida fermentati, respectively, using the partial 26S rDNA sequence analysis and phylogenic analysis. Pichia guilliermondii K123-1 and Candida fermentati SI converted daidzin to daidzein up to 96% and 95%, respectively, and genistin to genistein up to 92% when soybean pastes were fermented at $30^{\circ}C$ for 20 days with a single isolated strain. Pichia guilliermondii K123-1 and Candida fermentati SI were able to grow in the presence of 15% NaCl on both liquid medium and agar plate. We think that Pichia guilliermondii K123-1 and Candida fermentati SI might be one of good candidates for making functional soybean paste because they are isolated from the Korean traditional soybean paste and have a good ability to convert isoflavone glycosides to isoflavone aglycones and a high salt tolerance.

The Effect of Change of the Distribution Structure on Korea Indigenous Fermented Food (유통업태의 변화에 따른 전통발효식품의 구매 현황)

  • Lee, Jong-Mee;Lee, Hyun-Sook
    • Journal of the Korean Society of Food Culture
    • /
    • v.14 no.4
    • /
    • pp.271-287
    • /
    • 1999
  • A change in distribution structure affect a consumption structure which may result in considerable changes in lifestyle including food purchase. The purpose of this study was to investigate the effect of change of distribution structure on the indigenous fermented food purchase. The informations of this study were obtained from 407 housewives residing in Seoul and the capital area by using questionnaire during May to June, 1997 Their data were statistically analyzed based on frequency, mean, and $X^2-test$. The results were as follows; 1) The percentages of subjects buying ready made fermented food were 69.8% for Jotkals(salt-fermented fish products), 22.3% for Kochujang(fermented red pepper soybean paste), 21.6% for Janachis(pickled basic side dishes), 21% for Kanjang(Korean style soybean sauce), 17.1% for Toenjang(Korean style soybean paste), and 3% for Kimchi(seasoned and fermented vegetables). 2) With decreasing age, preparation ability of Kanjang, Janachis, and Kimchi. The subjects living close to the new distribution channel were higher in ready made fermented food than the others. 3) Compared to the subject living far from the new distribution channel, the subject living close to the new distribution channel was high in frequency of new distribution channel utilization for indigenous fermented food purchase but low in frequency of conventional market utilization. The younger in age, higher in educational level, and nuclear family, the higher the utilization of new distribution channel for indigenous fermented food purchase.

  • PDF

High Performance Liquid Chromatographic Analysis of Isoflavones in Soybean Foods (콩 종류와 대두 가공식품에 함유된 isoflavones의 정량)

  • Kim, Chung-Sook;Lee, Young-Sun;Kim, Jin-Sook;Han, Young-Hee
    • Korean Journal of Food Science and Technology
    • /
    • v.32 no.1
    • /
    • pp.25-30
    • /
    • 2000
  • Phytoestrogen has been used as a suppliment of estrogen in order to treat osteoporosis. The representative phytoestrogens, isoflavones, are daidzein, genistein and formononetin which were present highly in our traditional soybean foods. The quantitative analysis of the isoflavone was done with a high performance liquid chromatography(HPLC) using a UV/VIS detector for the contents of the isoflavones in Astragali Radix, soybean sprouts, bean-curd(Tofu), soybean, soybean oil, pea, kidney pea, black bean(Yak-kong), soybean sauce(Ganjang). soybean paste(Doenjang), and fermented soybean(Maejoo). The content of free daidzein in soybean sprouts was $43.49{\pm}3.41\;mg/kg$$ which was much higher than that in soybean, $14.52{\pm}0.58\;mg/kg$, although total daidzein of fermented soybean was lower than that in soybean (Table 2. P<0.01). The amounts of free genistein in soybean sprouts, fermented soybean. and soybean paste were $27.63{\pm}1.66\;mg/kg,\;291.52{\pm}6.81\;mg/kg,\;and\;18.75{\pm}1.33\;mg/kg$, respectively. The level of free formononetin in soybean paste was the highest among the soybean products (P<0.01). The content of formononetin in Aatragali Radix, $9629.73{\pm}0.57\;{\mu}g/kg$, was about 160 times higher than that in soybean. Thus Korean traditional soybean products, black bean(Yak-Kong) and Astragali Radix can be a good choice of phytoestrogens.

  • PDF

Biogenic Amines Content in Commercial Korean Traditional Fermented Soybean Paste (시판 재래식 된장 중의 biogenic amines의 함량 조사)

  • Kim, Jae-Hyun;Ahn, Hyun-Joo;Yook, Hong-Sun;Park, Hyun-Jin;Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
    • /
    • v.33 no.6
    • /
    • pp.682-685
    • /
    • 2001
  • Five commercial Korean fermented soybean pastes were purchased to investigate biogenic amines (BAs) levels, microbiological and chemical qualities in commercial Korean fermented soybean paste. Bacillus spp. were observed about $10^7{\sim}10^9$ CFU/g levels, and lactic acid bacteria were $10^2{\sim}10^3$ CFU/g or not detected in products. The pH values have ranged from 5.05 to 5.75, and amino nitrogen (AN) contents were $252.0{\sim}557.2$ mg% in showing different degrees of aging. Detected Biogenic amines were putrescine (PUT), cadaverine (CAD), tryptamine (TRP), spermidine (SPD), spermine (SPM), histamne (HIS), tyramine (TYR), and agmatine (AGM) in different levels by companies. There are some limitation found to explain the direct relationships between biogenic amines contents and microbiological or chemical qualities in commercial fermented soybean paste because of different manufacturing steps.

  • PDF

Ohmic Heating Characteristics of Fermented Soybean Paste and Kochujang (된장 및 고추장의 Ohmic heating 특성)

  • Cho, Won-Il;Kim, Do-Un;Kim, Young-Suk;Pyun, Yu-Ryang
    • Korean Journal of Food Science and Technology
    • /
    • v.26 no.6
    • /
    • pp.791-798
    • /
    • 1994
  • Ohmic heating is a food processing operation in which heat is internally generated within foods by the passage of alternating electric current. The process enables highly viscous paste foods such as Kochujang, and fermented soybean paste to be heated very fast. In order to develope the novel pasteurization process of paste foods, static Ohmic heating system was built, and heating characteristic during Ohmic heating under various conditions were studied. Electric conductivities of Kochujang and fermented soybean paste at room temperature were 1.865 S/m and 2.510 S/m, respectively and increased linearly with increasing temperature. Specific heating rate was highly dependent on the frequency. The highest heating rate was achieved at 5 KHz for Kochujang and 20 KHz for fermented soybean paste. Uniform heating throughout the sample was achieved during Ohmic heating with low frequency electrical currents, however above 5 KHz frequency, surface temperature was several degrees higher than the bulk.

  • PDF

Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste

  • Choi, Sung-Won;Yang, Jae-Sung;Jung, Eun-A;Choi, Hak-Jong;Lee, Han-Seung;Shin, Chul-Soo;Kim, Dong-Seob;Hur, Nam-Yun;Baik, Moo-Yeol
    • Food Science and Biotechnology
    • /
    • v.14 no.3
    • /
    • pp.344-349
    • /
    • 2005
  • Aldose reductase catalyzes the conversion of glucose into sorbitol. Inhibiting this enzyme in diabetes mellitus can delay or prevent pathogenic process. Aldose reductase inhibitor was screened from Korean fermented soybean pastes (Doen-jang) and purified via sequential processes of ethanol extraction, HP-20 column chromatography, ethyl acetate extraction, silica gel column chromatography, and crystallization. Aldose reductase inhibitor was identified as genistein with molecular weight of 270 Da and molecular formula of $C_{15}H_{10}O_5$ based on UV spectrometry, $^1H$ and $^{13}C\;NMRs$, and mass spectrometry. Genistein inhibited aldose reductase of pig lens with $IC_{50}$ level of $20\;{\mu}M$. Because genistein was effective against aldose reductase of animal source, it may be a potential therapeutic agent for diabetic complications.