• Journal of Animal Science and Technology
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• 제47권5호
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• pp.825-836
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• 2005

이 연구는 간장, 고추장 및 된장 양념을 이 용한 발효 돈육의 품질 특성에 관한 것으로 돼지 뒷다리를 채취하여 7 × 10 × 2 cm³ 크기로 자른 후 육을 동일한 비율의 소스(간장소스 T1, 고추장소스 T2, 된장소스 T3)에 침지하여 1±1℃에서 10일간 발효숙성한 후 진공포장하여 1±1℃에서 1, 14 및 28일 동안 저장하면서 품질 변화를 측정한 것으로 결과는 다음과 같다. pH는 된장 발효 돈육이 저장 1일과 28일에 간 장과 고추장 발효 돈육에 비해 높았지만, 저장 14일에는 낮았다. 보수성은 간장 발효 돈육이 저장 28일에 고추장과 된장 발효 돈육에 비해 높았다. 전단가는 된장 발효 돈육이 간장과 고 추장 발효 돈육에 비해 낮았다. 표면 육색의 L*값은 된장 발효 돈육이 간장과 고추장 발효 돈육에 비해 높았지만, a*와 b*값은 고추장 발 효 돈육이 간장과 된장 발효 돈육에 비해 현저하게 높았다. VBN은 저장 1일과 28일에 된장 발효 돈육이 간장 발효 돈육에 비해 현저하게 낮았다. TBARS는 된장 발효 돈육이 간장과 고 추장 발효 돈육에 비해 현저하게 낮았다. 총균 수는 저장 14일에 된장 발효 돈육이 간장과 고 추장 발효 돈육에 비해 높았지만, 저장 28일에 는 현저하게 낮았다. 대장균수는 저장 1일에 간장과 된장 발효 돈육이 고추장 발효 돈육에 비해 현저하게 낮았고, 저장 14일과 28일에는 고추장과 된장 발효 돈육은 대장균 성장을 나타내지 않았다. 유산균수는 고추장 발효 돈육 이 간장과 된장 발효 돈육에 비해 현저하게 낮았다. 이상의 결과에서 된장 발효 돈육은 간장 과 고추장 발효 돈육에 비해 전단가, 단백질변 패, 지방산화도가 낮게 나타났고 미생물 중 총 균수와 대장균수가 적게 나타났다.

• Journal of Microbiology and Biotechnology
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• 제15권4호
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• pp.815-822
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• 2005

In order to extend the shelf-life of packaged or coated foods, an antibacterial edible film was developed from soybean meal that had been fermented with Bacillus subtilis under the optimum condition of pH 7.0-7.5 and $33^{\circ}C$ for 33 h. The water vapor permeability of the fermented film ($86.0 mg/cm^2{\cdot}h$) was higher than those of normal soybean films ($66.9 mg/cm^2{\cdot}h$). Protein solubility of the fermented film was also higher than ordinary soy protein film at the pH range of 3 -10. The fermented soybean film had higher tensile strength and lower $\%$ elongation (elongation rate) than the ordinary soybean film, mainly because partial hydrolysis of proteins in the soybean film occurred during fermentation. Antimicrobial properties of the fermented film on foodstuffs were measured by placing the films on surime, jerked beef, and mashed sausage media; containing $10^2-10^3$ CFU/plate of foodborne pathogenic bacteria, and showed significantly higher inhibitory effects on the growths of all the indicating bacteria. The film could be used as a packaging material in the food industry. However, before direct application of the fermented film to the commercial food industry, its poor mechanical and antibacterial properties need to be improved.

• Journal of Microbiology
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• 제45권3호
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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.

• 미생물학회지
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• 제54권4호
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• pp.320-324
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• 2018

발효대두 청국장에는 대두단백질이 발효에 의해 분해 형성된 다양한 펩타이드류가 들어 있다. 청국장 추출물이 처리된 유방암세포의 microarray data와 잘 알려진 유방암 전이 마커를 합쳐서 새로운 연결망이 제조되었으며 이를 이용해 전이 마커와 발현 차이가 있는 단백질 사이의 상호작용을 체크하였다. 연결망 분석을 통해 PLAU (plasminogen activator, urokinase, uPA)와 ERBB2 (epidermal growth factor receptor 2)를 실제 전이 가능성을 보여주는 유전자로 선택하였다. MCF7 암세포를 청국장추출물로 처리하고 PLAU와 ERBB2 발현정도를 측정하였다. 청국장 추출물은 PLAU와 ERBB2 발현을 상당히 억제하였다. 청국장 추출물을 처리한 암세포에서 염증 마커인 NO의 생산이 감소하였다. 인간 유방암세포에서 PLAU와 ERBB2 발현을 특이적으로 감소시키는 펩타이드를 찾아내는 것은 흥미로운 일일 것이다.

• Nutrition Research and Practice
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• 제8권5호
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• pp.539-543
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• 2014

BACKGROUND/OBJECTIVES: Soy isoflavones are structurally similar to estrogen and bind to estrogen receptors, suggesting that they exhibit estrogenic activities; therefore, they are referred to as phytoestrogens. Fermentation may affect the bioavailability of isoflavones altering soy isoflavone glycosides in the form of aglycones. Thus, this study investigated the effects of fermented soybeans by Rhizopus oligosporus on bone metabolism in both young rats as a pilot test and in ovariectomized (ovx) old rats as a model of menopause. MATERIALS/METHODS: In the pilot test, a total of 24 seven-week-old female Sprague-Dawley (SD) rats were fed one of three diets for a period of four weeks: casein, unfermented soybean product, or fermented soybean product by R. oligosporus. In the ovx rat model, 20-week-old SD rats weighing 260-290 g underwent either sham-operation (n = 10) or bilateral ovariectomy (n = 30) and were then fed the AIN-93M diet for one week. Thereafter, rats were fed sham-casein, ovx-casein, ovx-soybean, or ovx-fermented soybean diet for five weeks. After decapitation, femoral bones were isolated and preserved in 9% formalin for assessment of bone mineral density (BMD), bone mineral content (BMC), and bone-breaking strength (BBS). RESULTS: Ovx rats showed significantly increased weight gain and decreased uterine wet weight. Of particular interest, ovx rats fed fermented soybeans showed increased uterine wet weights compared to control rats. Fermented soybean diet caused a significant increase in plasma 17-${\beta}$ estradiol concentrations in young rats, and 17-${\beta}$ estradiol levels were enhanced in ovx rats to match those of sham-operated ones. Significantly lower femoral BMD and BMC were observed in ovx rats compared to sham-operated controls, whereas bone areas did not differ statistically among the groups. In addition, BBS tended to be increased in ovx rats fed soybeans and fermented soybeans. CONCLUSIONS: Supplementation of fermented soybeans could have preventive and therapeutic effects against osteoporosis in postmenopausal women.

• 좋은식품
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• 통권168호
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• pp.18-27
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• 2002

Effect of gamma irradiation on physiological activity of Korean soybean fermented foods were investigated. Chungkookjang, the whole cooked soybean product and Doenjang, soybean paste were purchased and irradiated at 5,10 and 20 kGy of absorbed doses. The

• 한국식품과학회지
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• 제45권5호
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• pp.565-570
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• 2013

본 연구에서는 장류에서의 천연유래 보존료로서 안식향산과 프로피온산 검출 여부와 검출 양을 조사하였다. 고추장 48건, 간장 38건, 된장 50건, 청국장 36건에 대한 분석 결과 모든 시료에서 안식향산이 검출되었다. 고추장에서의 안식향산은 0.85-11.69 ppm, 간장에서는 1.13-7.95 ppm, 된장은 0.74-17.77 ppm, 청국장은 1.03-7.64 ppm으로 검출 되었다. 프로피온산의 경우 고추장에서는 29건 분석 중 24건이 검출되었다. 검출 범위는 N.D.-49.29 ppm이었고 간장은 30건 중 21건이 검출 되었으며 N.D.-144.67 ppm의 범위를 나타냈다. 된장은 33건 중 31건이 검출되었고 N.D.-309.14 ppm으로 가장 넓은 검출범위를 보였다. 청국장은 30건 중 28건이 검출되었고 N.D.-113.07 ppm 범위로 검출되었다. 안식향산의 평균 검출양은 된장이 높았으며, 프로피온산 평균 검출양은 청국장이 높았다.

• Food Science and Biotechnology
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• 제16권3호
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• pp.451-456
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• 2007

The potential antioxidant activities of methanolic extracts from soybean and rice fermented with Monascus sp. were investigated. M. pilosus IFO 480 and M. anka IFO 478 were screened as a suitable strain to promote the antioxidant activities in soybean- and rice- fermentation. The methanol extracts from soybean and rice after fermenting for 20 days at $30^{\circ}C$ resulted in a significant increase in the antioxidant capacities expressed as radical (ABTS and DPPH) scavenging assay and peroxidation inhibition (%) by thiocyanate method and increased (p<0.01) by a 2.6 to 3.1-fold compared with those of the unfermented products. The average antioxidant potentials of Monascus-fermented soybean extracts (MFSE) were significantly (p<0.01) stronger than Monascus-fermented rice extracts (MFRE). A linear correlations between free radical scavenging activity of MFSE and the total phenolics content (r=0.84) and total flavonoids content (r=0.81) were observed. These results indicated that MFSE exhibited stronger (p<0.01) antioxidant activity and contained significantly higher levels (p<0.05) of phenolics than MFRE.

• 미생물학회지
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• 제38권3호
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• pp.230-233
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• 2002

활성산소는 많은 경우에 성인병, 염증, 암, 동맥경화 등과 관련되어 있다. 따라서 항산화물질의 섭취는 성인병 예방이나 치료에 도움이 될 수 있다. 보리, 쑥, 다시마, 대두는 자연식품으로 항산화물질을 포함하고 있다. 이들을 발효시켰을 때, 원재료에 비해 항산화도가 증가할 수 있는지 여부를 결정하였다. 항산화도를 결정하기 위해서는 1,1-diphenyl-2-picrylhydrazyl (DPPH)를 이용하였다. 보리, 쑥, 다시마, 대두를 Bacillus licheniformis Bl으로 발효 시켰을 때, ethanol 추출 발효산물의 항산화도는 원재료에 비해 각각, 2.6, 1.6, 2.7, 1.7배로 증가하였다. 또한,250∼300 nm에 걸쳐 발효대두의 ethanol 추출성분의 peak 영역이 대두의 것에 비해 뚜렷하게 높았으며, 이는 이런 구성성분의 차이가 양 항산화도의 차이와 관련되어 있을 가능성을 제시해 준다. Paraquat는 Escherichia coli내부에서 활성산소를 만들어 균의 성장을 억제하는 것으로 알려져 있다. Ethanol로 추출한 발효대두 성분은 paraquat 의한 균의 억제를 회복시킬 수 있었다. 이는 발효대두 성분이 체내에서도 이용될 수 있는 가능성을 보여준다.

• 대한한방부인과학회지
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• 제28권1호
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• pp.58-72
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• 2015

Objectives: The purpose of this study was to examine the effects of fermented soybean on body weight, body fat, serum lipid profiles in obese women, especially specific to menopausal woman. Methods: Sixty healthy obese volunteers who visited ${\bigcirc}{\bigcirc}$ University Oriental Hospital from May 20th, 2014 to September 25th, 2014 took part in clinical trial. They divided into 2 groups, 30 volunteers allocated to fermented soybean and other 30 to placebo group. Body weight, BMI, waist and hip ratio, serum lipid were measured 3 times, and fat percentage, leptin, adiponectin were evaluated 2 times. Results: All 60 volunteers completed 12-week trial. 5 men were excluded, and 2 women against the clinical decision rule were excluded. In the end, 53 women were studied as clinical subjects. After 12 weeks intervention, there was no effects in comparison of group by time interaction. Without considering time interaction, there was a significant difference in triglyceride level between soybean group and placebo group (p=0.044). Treatment group were dividing by age 40, a group in age 40 or over 40, and other group aged below 40. There was a significant difference in group by time interaction of total cholesterol level, and without considering time interaction, there was a significant change in waist-hip ratio between groups. Conclusions: There were no effects on weight and body fat decrease in 12-week trial using fermented soybean as a supplement. But there were significant differences in triglyceride change between the treatment and placebo groups, also cholesterol and waist and hip ratio in soybean group divided by age 40. It seems that fermented soybean is effected on improving serum lipid profiles.