• Food Science and Biotechnology
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• 제17권1호
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• pp.85-89
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• 2008

This study was carried out to examine the antioxidant effects of cheonggukjang combined with Phellinus linteus extract. The electron-donating activity (EDA) of cheonggukjang containing 0.3% P. linteus extract (0.3% CPLE) was higher than that of cheonggukjang only. EDA of the ethanol extract from cheonggukjang was higher than that of the water extract. The water and the ethanol extracts showed strong antioxidant activity with regard to peroxide value. However, the ethanol extract showed a higher peroxide value than the water extract. The nitrite scavenging activity of the ethanol extract was greater than that of the water extract, crresponding to the EDA and peroxide values for each extract. Therefore, the antioxidant effects were enhanced by adding 0.3% of extract from P. linteus in manufacturing cheonggukjang. It is suggested that P. linteus extract could be put into practice as an effective antioxidant agent.

• 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.

• Food Science and Biotechnology
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• 제17권4호
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• pp.687-691
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• 2008

This study was performed to investigate the taste composition and biological activities of cheonggukjang containing Rubus coreanum to improve cheonggukjangs' flavor and consumption. In R. corenum cheonggukjang (RCC), the total content of soluble sugars, including glucose, fructose, maltose, and sucrose, was 1,052.1 mg/100 g. Glutamic acid, phenlylalanine, leucine, cystine, and tyrosine were the major amino acids, and the ratio of sweet to bitter components was higher in RCC than in general cheonggukjang (GC). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of the extracts, in decreasing order, were found to be: ethanol extract> water extract> chloroform extract, at all concentrations. The water extract had the highest SOD-like activity (10.2%) at a concentration of 0.5 mg/mL, whereas the chloroform extract showed the highest SOD-like activity (19.1%) at a concentration of 2 mg/mL. The nitrite scavenging ability was higher at pH 1.2 than at pH 3.0 or 6.0, and had a positive correlation with the extract concentration. The chloroform extract had the highest nitrite scavenging ability (84.6%) at a concentration of 2 mg/mL and pH 2.0.

• Journal of Applied Biological Chemistry
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• 제66권
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• pp.282-288
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• 2023

코로나19 바이러스의 대유행으로 바이러스와 같은 외부 병원균으로부터 우리의 몸을 보호하는 면역 기능 개선 건강기능식품의 시장은 점차 증가하고 있다. 우리는 본 연구에서 높은 조단백, 조지방, 식이섬유 함량을 나타내는 고영양식품인 청국장이 면역 강화 기능을 나타냄을 밝혀내고자 하였다. 청국장 열수 추출물은 RAW 264.7 세포에서 세포독성을 나타내지 않으며, 대식세포의 nitric oxide, reactive oxygen species 및 interleukin (IL)-6, IL-1β, tumor necrosis factor-α 사이토카인의 생산량을 증가시켰다. 또한, 청국장 열수 추출물은 RAW 264.7 세포에서 inducible nitric oxide synthase 및 cyclooxygenase-2의 발현을 유의적으로 증가시켰다. 청국장 열수 추출물은 RAW 264.7 세포에서 I kappa B kinase α/β와 I kappa B (IκB)α의 인산화 및 IκBα의 degradation을 증가시켰으며, Nuclear factor-kappa B p65의 인산화를 증가시켜 p65의 세포질에서 핵으로의 이동을 촉진하였다. 이러한 연구 결과는 청국장 추출물이 선천성 면역 반응을 강화하는데 유망한 건강기능식품 소재로 활용될 수 있음을 시사한다.

• 한국식품저장유통학회지
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• 제20권5호
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• pp.643-649
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• 2013

청국장 제조시 기호성 개선과 생리활성 증진의 목적으로 흑마늘을 첨가한 청국장의 항산화 활성과 구성 및 유리 아미노산의 변화를 대조구와 비교 검토하였다. 총 폴리페놀 화합물은 흑마늘 첨가 청국장의 물추출물(BWE)에서 7.03 mg/100 g으로 가장 높았으며, 일반청국장의 물추출물(CWE) 3.64 mg/100 g, 흑마늘 첨가 청국장의 에탄올 추출물(BEE) 2.88 mg/100 g, 그리고 일반 청국장의 에탄올 추출물(CEE)가 0.81 mg/100 g 순 이었다. 전자공여능은 BWE가 91.83%로 가장 높았으며, BEE(37.35%), CWE(25.54%), CEE(14.80%) 순이었다. SOD 유사활성은 BWE가 20.20%로 가장 높았으며, BEE(9.22%), CWE(7.91%), CEE(6.45%) 순이었다. 지질산패억제능(TBARS)을 측정한 결과는 BWE 35.18%으로 가장 높은 활성을 나타내었으며, BEE(28.33%), CWE(17.40%), CEE(14.93%) 순이었다. 일반청국장이 흑마늘 첨가 청국장보다 총 아미노산의 함량이 높았으나 필수아미노산의 비율은 흑마늘 첨가 청국장(43.18%)과 일반청국장(42.27%)에서 뚜렷한 차이를 보이지 않았다. 유리아미노산은 일반 청국장에서는 총 27종, 흑마늘 첨가 청국장에서는 총 23종이 검출되었다. 일반청국장의 유리아미노산은 L-lysin(9.23%)이 가장 높았고, 흑마늘 첨가 청국장의 유리 아미노산 함량은 L-phenylalanine (23.14%)이 가장 높았다. 일반청국장에 함유되어 있는 유리아미노산 중 L-threonine, L-serine, L-sarcosine, L-proline, L-alanine, L-valine, D,L-${\beta}$-aminoisobutyric acid는 흑마늘 첨가 청국장에서는 검출되지 않았다.

• 한국식품영양과학회지
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• 제41권2호
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• pp.174-181
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• 2012

본 연구는 영양과 기능성을 보유한 작두콩으로 제조한 청국장의 isoflavonoids 함량과 항균성 및 생리활성을 조사한 결과로서 청국장 제조과정에서 사용하는 원료, 증자한 원료 및 이를 발효시킨 청국장을 비교 분석하였다. 작두콩으로 제조한 청국장(Cheonggukjang made from the sword bean: CS)의 gram positive bacteria에 대한 항균력은 전통청국장(traditional Cheonggukjang: TC)과 비교하여 에탄올 추출에서는 Bacillus cereus, 물 추출은 Staphylococcus aureus에서 높은 결과를 나타내었다. 그러나 CS의 gram negative bacteria에 대한 항균력은 모든 추출물이 Salmonella Typhimurium에서 가장 높은 결과를 나타내었다. 항산화활성과 총 플라보노이드 함량은 청국장으로 발효함에 따라 증가하는 경향이었고 기존의 TC보다 SC가 우수하였다. CS의 isoflavonoids 함량에서 glycoside 형태인 daidzin과 genistin은 증자 과정에서는 감소되었으나 청국장으로 발효시키면 증가되어 가장 높았다. 한편 aglycone 형태인 daidzein, glycitein, genistein의 경우도 증자 과정에서 감소경향을 보이나 발효되면서 증가하였다. ACE 저해활성은 원료<증자 원료<발효 청국장 순으로 증가하였고, 각각의 추출조건에서 CS의 추출물이 가장 우수하였다. 이상의 결과를 종합하면 청국장 제조 시 작두콩 첨가는 항균성, 항산화능, 총 flavonoid, isoflavonoids, ACE 저해활성 등의 기능성을 강화할 수 있는 원료로 확인되었다.

• Preventive Nutrition and Food Science
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• 제21권3호
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• pp.221-226
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• 2016

A new type of doenjang was manufactured by mixing soaked soybean, koji (Rhizopus oryzae), cheonggukjang (Bacillus amyloliquefaciens MJ1-4 and B. amyloliquefaciens EMD17), and Pichia farinosa SY80 as a yeast, salt, and water, followed by fermentation with koji that was made by fermenting whole wheat with R. oryzae. The mixed culture doenjang was designed to have a more palatable flavor and stronger biological activities than the conventional product. The extract of mixed culture doenjang showed higher antioxidant activity than the commercial doenjang as evaluated by the ferric reducing antioxidant power assay although it was not significantly different from the commercial product in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities. Further, the mixed culture doenjang reduced intracellular reactive oxygen species levels and protected cells from glutamate-induced cytotoxicity more efficiently in human hippocampal HT22 neuroblastoma cells than the commercial doenjang. In conclusion, a newly-developed mixed culture doenjang had a strong antioxidant activity in vitro and cultured cell model systems, exhibited a potential to prevent oxidative stress-associated disorders although animal and clinical studies are needed to confirm its in vivo efficacy.

• 대한본초학회지
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• 제37권4호
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• pp.49-57
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• 2022

Objective : This study was conducted to investigate antidiabetic effects of chunggugjang with medicinal herbal complex (CJ) in streptozotocin (STZ)-induced animal models. Method : STZ (65 mg/kg) was injected intraperitoneally to induce diabetes. Then rats were divided into 5 groups ; NG (normal diet + 0.9% saline), COS (STZ +saline 5 mL/kg), COB (STZ + fermented soybean(100 mg/kg), CJ 100/200 (STZ+CJ(100 and 200 mg/kg), CJ 300/600 (STZ+CJ(300 and 600 mg/kg). 4 weeks later, oral glucose tolerance test (OGTT) was performed. After sacrificing rats, serum levels of blood urea nitrogen (BUN), creatinine, aspartate amino transferase (AST), alanine amino transferase (ALT), total cholesterol (TC), and triglyceride (TG) were measured and histological changes were observed. Result : Body weight change and food efficiency ratio (FER) were decreased in the CJ 300/600 group than in the COS group. But, there was no change in water intake. Serum levels of glucose, AST, ALT and BUN were lower in the CJ 300/600 group than in the COS group. Also, TG, TC, and creatinine were decreased in the CJ 300/600 group than in the COS group. According to OGTT, 120 minutes postprandial glucose levels were lower in the CJ 300/600 group than in the COS group. In addition, administration of CJ extracts restored histopathological damage. Conclusion : The results suggest that CJ can be used as a functional material for diabetes treatment as it has the effect to improve pathological symptoms in STZ-induced diabetic rats.