• 한국산학기술학회논문지
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• 제14권11호
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• pp.5800-5808
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• 2013

고지방식이로 비만을 유도한 ICR 생쥐를 동물 모델로 하여 7종의 Aspergillus속 미생물로 발효시킨 발효비지의 항비만 효과를 조사하였다. 수컷 ICR 생쥐에 5주간 고지방 식이를 실시하여 비만을 유도하고 고지방식이에 발효비지 2%를 첨가하여 6주 동안 사육하였으며, 체중, 섭취량, 혈청 총콜레스테롤, 중성지질, Alanine transaminase과 high-density lipoprotein cholesterol, 간성 glutathione과 lipid peroxide를 측정하였다. 체중의 경우에 AE4 발효 비지를 식이한 군에서 가장 많이 감소 (31.33%, P<0.05)하였고 간성 GSH와 ALT증가로 고지방혈증이 저해되었다. 이상의 결과로부터 Aspergillus속 미생물로 발효시킨 발효비지는 항비만 효과가 있는 것으로 나타났으며, 나아가 인체에서도 유의한 비만개선 작용을 기대할 수 있을 것으로 사료된다.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.347-356
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• 2006

It is reported that a fermented soybean food, Doenjang, has srong antimutagenic and cytotoxic effect on cancer cells. This study investigated the effect of Chungkookjang, another traditional popular Korean soybean fermented food, on growth of cancer cells: HL-60, SNU-638 and MCF-7, and also its in vivo antitumorigenic effect in DMBA-induced mammary tumor rat model. For the in vitro study, Chungkookjang and steamed soybeans were extracted with ethanol and sequentially fractioned with 5 kinds of solvents differing in grades of polarity such as hexane, dichloromethane, ethylacetate, butanol and water. Almost all Chungkookjang extracts significantly inhibited the growth of HL-60 (human leukemic cancer cell), SNU-638 (human gastric cancer cell) and MCF-7 (human breast cancer cell) when compared to steamed soybean extracts. Butanol fraction of Chungkookjang extract especially showed a remarkable inhibitory effect in all the three kinds of cancer cells. To induce a mammary gland tumor, DMBA (50 mg/BW) was administered to 50 day-old female rats and followed by Chungkookjang or steamed soybean supplemented diets. Freezedried Chungkookjang powder (20% of diet in wet weight) was added to AIN-93G based diet for the Chungkookjang group of rats. Likewise, steamed soybean powder containing equal protein content to that of Chungkookjang powder was supplemented to soybean group of rats. At 13 weeks later, the mammary tumor incidence, average tumor number and tumor weight a rat were lower in Chungkookjang group compared to the control or soybean group. In conclusion, Chungkookjang showed a strong inhibitory effect on cancer cell growth in vitro, as well as a more preventive effect against chemically induced mammary tumorigenesis in vivo, while steamed soybeans did not. Therefore, these results suggest that Chungkookjang acquire its anticancer activity through the fermentation process.

• 한국식품조리과학회지
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• 제26권2호
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• pp.214-219
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• 2010

In this study, phytoestrogen for the industrial production of soybean probiotics by lactic acid bacteria (LAB) was studied in a soybean extract. Soybean was fermented with LAB, Lactobacillus plantarum KCTC 3108 and Bifidobacterum longum ATCC 15707. The change in the content of various isoflavones (aglycone and glucoside) and the $\beta$-glucosidase activity in soybean during fermentation were investigated and shown to be dependent on the starter organism. Soybean extract powder fermented with L. plantarum showed the highest $\beta$-glucosidase activity and the greatest increase in the aglycone content. After 48h of fermentation, the contents of daidzin, genistin and glycitin in L. plantarum decreased from a mean initial levels of $83.03{\pm}2.17$, $168.13{\pm}8.17$ and $20.02{\pm}1.07$, respectively, to mean levels of $5.34{\pm}3.24$, $3.79{\pm}0.57$ and $1.87{\pm}1.09\;mg$/100 g. Whereas, after 48h fermentation, the contents of daidzein, genistein and glycitein increased from a mean initial levels of $8.09{\pm}0.78$, $11.20{\pm}0.84$ and $4.71{\pm}0.46$, respectively, to mean levels of $85.76{\pm}0.84$, $175.87{\pm}2.21$ and $22.41{\pm}0.91\;mg$/100 g. Taken together, these results suggested an increase of aglycones and decrease of glucoside in isoflavones occurred during fermentation, which coincided with an increase of $\beta$-glucosidase activity in the fermented soybean extract powder.

• 한국식품과학회지
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• 제30권4호
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• pp.745-750
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• 1998

대두에 함유되어 있는 이소플라본은 항암, 골다공증 예방과 같은 기능을 수행하는 유용 생리활성물질이다. 국내의 주요 대두 가공 식품은 두부, 콩나물, 두유와 같은 비발효 식품과 간장, 된장, 청국장, 춘장과 같은 발효식품이 있다. 비발효 식품에서는 대두와 마찬가지로 대부분 배당체 형태로 존재하였다. 두유에는 평균 676 mg/kg의 이소플라본이 존재하였고, 두부는 종류에 따라 차이가 있었으며, 평균 1,151 mg/kg이 존재하였다. 콩나물에는 약 424 mg/kg이 존재하였다. 발효 식품 중에는 청국장(920 mg/kg)과 된장(627 mg/kg)에 많은 양의 이소플라본이 함유되어 있으며, 춘장에도 상당량이 존재하지만 간장에는 매우 적은 양이 함유되어 있었다. 또한 많은 양의 이소플라본이 aglycone의 형태로 존재하였다. 따라서 국내 전통 발효 식품인 청국장과 된장은 생체 이용성이 우수한 형태인 이소플라본 aglycone의 좋은 공급원이라고 할 수 있다.

• 식품과학과 산업
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• 제53권2호
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• pp.183-199
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• 2020

Traditional food is the basis of Korean food, but in the process of industrialization, Japanese soybean fermented product making method became standardization process of Korean soybean fermented product as a factory type. As a result, traditional fermented food was pushed behind the industrialization. At present, there is anxiety in the development of the fermented soybean product industry due to the gap in management level between the manufacturers, the decrease in consumption of Jangryu due to changes in dietary life, and the negative image as high salt food. In order to overcome these problems and lead continuous growth, governmental industrial development policies such as traditional liquor and Kimchi are inevitably needed. By laying the legal and institutional foundation and making good use of it in industry, it will be the foundation for continuous development in the market where fierce competition is accelerated.

• Journal of Microbiology and Biotechnology
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• 제17권11호
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• pp.1904-1907
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• 2007

The aim of this study was to develop a new fermentation method in order to improve the digestion of soybean protein, and to promote normal fermentation of soybean. A proximate composition, such as moisture, pH, and reducing sugar, of fermented soybeans by the new fermentation was similar to those of controls. Neutral protease activity, the most important factor for fermented soybean products, was the highest, having about 636 Dig at 54 h fermentation. The content of total free amino acid was almost 3-18 times higher than controls. The three-step fermented soybeans can be used as a functional food ingredient for human consumption, with higher protein digestibility.

• 한국식품영양학회지
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• 제32권2호
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• pp.114-121
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• 2019

This study evaluates the quality properties of soy-paste soybean cultivar for fermented soybean products. The six soybean varieties that include Jinpung, Saedanbaek, Daepung 2, Pyeongwon, Cheonga and Saeolkong were used in the experiment. The range of water uptake ratio, hardness after soaking and hardness after steaming were 117.00~131.33%, 1.65~3.30 kg and 0.05~0.14 kg, respectively. The physicochemical analysis indicated the following: Moisture content, 63.27~68.72%; pH, 6.43~6.60; total acidity, 0.27~0.45%. Color values for L value (lightness), a value (redness), and b value (yellowness) ranged from 39.07~67.92, 7.64~11.79, and 7.48~20.67, respectively. The amylase and protease activities of the Saedanbaek samples were the highest among all cultivars. The amount of viscous substance in the fermented soybean products by cultivars ranged from 5.93 to 8.37%, and Saedanbaek was the highest. The total viable cells counts for soybean fermented products were 9.11~9.42 log CFU/g. The amino-type nitrogen contents of all samples were in the range of 401.07 to 524.47 mg% and Saedanbaek cultivars showed the highest content (524.47 mg%). Based on the results, Saedanbaek will be suitable as a soy-paste soybean cultivar and the quality standards for the fermentation process of the fermented soybean products.

• 대한가정학회지
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• 제8권1호
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• pp.124-145
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• 1970

The author carried out this study to research the biological value of the protein fermented wheat bran. This study mainly devided into two parts. First part includes seven subgroups composed of five rats and second part fourteen subgroups composed of six rats each. In the first part of this study forty weanling male rats, aged 40${\pm}$5 days were fed by fermented wheat bran diet for seven weeks. In second part of this study 90 male weanling rats were fed by rice and soybean diet supplemented by fermented wheat bran. In the first part of this study food consumption rate of fermented group showed higher than standard group but the former group is lower than the later in the body weight gains. In the second part of this study, rice groups showed same trend of the result of the first part, but soybean groups did not go along with the result of rice group. In regard to body nitrogen retention rate, fermented wheat diet group showed higher than the standard group in the first part of this study. In the second part of this study rice diet groups revealed same result as that of the first part of this study but soybean diet did not give the same result in this respect. There was no significant difference in organ weight in all experimental groups but devided by 100 gram of body weight, the reverse is true in compare with body weight gains. Hematological investigation did not show the significance in both experimental and standard groups of the first and the second studies. It is conclusion of this study that rice which is inferior to soybean in protein quality, increases the rate of supplementary effect by fermented wheat bran in all respects of this study.

• 한국식품영양과학회지
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• 제29권5호
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• pp.807-813
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• 2000

One hundred fifty grams of Korean fermented soybean paste and hot pepper-soybean paste were packaged in glass jar of 232 mL and Sotred at 5, 13, 22 and 30℃. During the storage, the changes in their microbial flora and quality attributes were monitored. Carbon dioxide production rate from the stored pastes were also determined from initial change of CO₂concentration in headspace of the pack. Hot pepper-soybean pate showed much higher CO₂ production rate higher dependence of CO₂ production on temperature compared to soybean paste. Total aerobic bacteria count and lactic acid bacteria count did not change significantly through the storage. Yeast count in soybean paste decreased slowly after initial uprise while that of hot pepper-soybean paste steadily decreased. Surface color of hot pepper paste changed to dark red with slight decrease in 'L' value and slight increase in 'a' and 'b' values, whereas any significant color change was not observed in soy paste. Titratable acidity increased with time with higher increase in soybean paste, but pH stayed at constant level for both pastes. All the rates of quality change were higher with higher temperature. Pressure buildup due to CO₂ production needs to be considered first in designing the packages of the fermented pastes before their color changes and other chemical quality changes.

• 한국식품위생안전성학회지
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• 제31권5호
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• pp.386-392
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• 2016

본 연구는 생물전환된 대두의 isoflavone 함량, 총 페놀함량, 항산화능(DPP radical 소거능, ORAC 지수) 및 ${\beta}$-Glucan 함량을 측정하였다. Isoflavone의 경우 추출용매에 상관없이 배당체가 모두 비배당체로 전환되는 것을 확인하였다. Total isoflavone 함량의 경우 hexane 탈지 대두박 발효물에서 $2577.96{\mu}g/mL$으로 가장 높은 값을 나타냈으며, ethanol 탈지 대두박 비발효물에서 $428.27{\mu}g/mL$으로 가장 낮은 값을 나타내었다. 총 페놀 함량은 대두 원물에서 39.44 mg GAE/g으로 나타났으며, ethanol 탈지 대두박 비발효물 및 hexane 탈지 대두박 비발효물은 27.07, 27.75 mg GAE/g으로 대두 원물보다 다소 낮은 값을 나타냈다. 생물전환된 대두의 총 페놀 함량은 hexane 탈지 대두박 발효물 41.61 mg GAE/g, ethanol 탈지 대두박 발효물 42.34 mg GAE/g으로 비발효물에 비해 약 1.5배 가량 증가된 함량을 보였다. DPPH radical 소거능의 경우 대두 원물에서 51.10%의 소거능을 나타내었고 hexane 탈지 대두박 비발효물에서 50.51%, ethanol 탈지 대두박 비발효물은 43.27%의 소거능을 나타냈다. 생물전환된 ethanol 탈지 대두박 발효물에서 59.92%로 radical 소거능이 증가되었지만 hexane 탈지 대두박 발효물은 31.30%로 비발효물에 비해 낮은 radical 소거활성을 보였다. ORAC 지수는 대두 원물이 $384.47{\mu}M\;TE/g$을 보였으며, hexane 탈지 대두박 비발효물 및 ethanol 탈지 대두박 비발효물은 318.52, $247.48{\mu}M\;TE/g$으로 나타났다. 생물전환된 hexane 탈지 대두박 발효물은 $786.36{\mu}M\;TE/g$, ethanol 탈지 대두박 발효물에서 $721.96{\mu}M\;TE/g$으로 비발효물에 비해 ORAC 지수가 증가하는 것으로 나타났다. ${\beta}$-Glucan 함량은 0.09~0.11%의 범위로 나타났으며 대두 원물과 ethanol 탈지 대두박 발효물에서 가장 높은 0.11%를 보였고 hexane 탈지 대두박 비발효물과 hexane 탈지 대두박 발효물에서 0.09%로 가장 낮은 ${\beta}$-glucan 함량을 보였지만, 추출용매 및 생물전환에 따른 ${\beta}$-glucan 함량의 큰 차이는 나타나지 않았다.