• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.163-170
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• 2005

Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistien, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is common in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beans are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at $65^{\circ}C\;for\;3\;\~\;4\;days$. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses hish amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified Chungkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of chungkukjang. The original and modified chungkukjang possessed a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chungkukjang.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.79-86
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• 2014

In previous work, we fermented coffee beans using solid-state culture with various fungal mycelia to enhance the physiological activity of the coffee. The coffee fermented with Monascus sp. showed a higher physiological activity than non-fermented coffee or other coffees fermented with mushroom mycelium. The aim of this study was to characterize the various fermented coffees with respect to their area of cultivation and their variety using Monascus purpureus (MP) mycelium solid-state culture. Thirty types of green coffee beans, which varied in terms of their cultivation area or variety, were purchased from different suppliers and fermented with MP under optimal conditions. Each MP-fermented coffee was medium roasted and extracted further using hot water (HW) under the same conditions. Of the HW extracts, those derived from MP-Mandheling coffees had the highest yield (13.6-15.5%), and MP-Robusta coffee showed a significantly higher polyphenolic content (3.03 mg gallic acid equivalent/100 mg) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging activity (27.11 mg ascorbic acid equivalent antioxidant capacity/100 mg). Furthermore, in comparison to other MP-fermented coffees at $1,000{\mu}g/mL$, MP-Robusta coffee showed not only the most effective inhibition of tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) production in LPS-stimulated RAW 264.7 cells (67.1% of that in LPS-stimulated control cells), but also an effective inhibition of lipogenesis in 3T3-L1 adipose cells (22.2% of that in differentiated control cells). In conclusion, these results suggest that Vietnam Robusta coffee beans solid-state fermented with MP mycelium are amenable to industrial applications as a functional coffee beverage or material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1799-1807
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• 2016

This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at $37^{\circ}C$ for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L*, a*, and b* values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.624-629
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• 2014

Obesity is the leading metabolic disease in industrialized countries and is closely associated with coronary heart disease, hypertension, diabetes, and cancer. The objective of this study was to evaluate the anti-adipogenic effects of two roasted coffee beans, Vietnam robusta (VR) and Ethiopia Mocha Sidamo G2 (ES), as well as fermented coffee beans with Monascus ruber (MR) mycelium on differentiation of 3T3-L1 preadipocytes. Treatments with 1,000 ${\mu}g/mL$ of hot water extract from coffee beans significantly reduced intracellular lipid accumulation. In addition, VR more effectively inhibited transcription factors such as $PPAR{\gamma}$, $C/EBP{\alpha}$, FAS, and aP2 compared to ES. Further, ES fermented with MR showed more effective anti-adipogenic activity than non-fermented ES. These results suggest that VR and ES inhibit adipocyte differentiation which may contribute to their anti-adipogenic properties.

• Journal of Applied Biological Chemistry
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• v.63 no.1
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• pp.83-87
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• 2020

Fermented foods have been recognized as functional foods that provide health benefits, including the modulation of intestinal microbiota. Therefore, the aim of the present study was to examine the effects of coffee beans fermented with Lactobacillus plantarum and Bacillus amyloliquefaciens on healthy human gut microbiota. Fermentation increased the content of beneficial substances (i.e., flavonoids and polyphenols). The consumption of fermented coffee increased the occurrence of beneficial microorganisms such as fiber degraders and short-chain fatty acid producers, although no significant microbiota shifts were observed after the coffee consumption. The analysis of metabolic activities also showed no difference after the coffee consumption. Our study demonstrates that the consumption of the fermented coffee may increase some beneficial bacterial while remaining the gut microbiota and its activities.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• Microbiology and Biotechnology Letters
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• v.11 no.3
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• pp.241-248
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• 1983

Lupin seed was used to make Meju, the fermentation starter for Korean soybean sauce and paste in substitution for soybean and the fermentation characteristics were compared with those of soybean. Mejus were prepared by in-oculating Asp. oryzae on the cooked whole beans. The dried Mejus were used for making fermented bean sauce and paste by mixing with brine and subsequent ripening for 4 weeks. In general the protease activity and amylase activity-during ripening were higher in lupin seed Meju than those of soybean Meju. The increase in protease activity correlated to the increase in $\alpha$-amino nitrogen content of the fermented paste and sauce. The development of dark-brown color of the sauce during ripening faster with lupin seed Meju compared to soybean Meju. In sensory evaluation the flavor score of lupin seed sauce and paste was slightly lower than that of soybean products but the overall quality of fermented lupin seed sauce was acceptable.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.936-941
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• 2000

To assess functional properties of chungkugjang (CK), a traditional Korean soyfood, fermented with black beans at $42^{\circ}C$ for 72 hrs, some biological activities of methanol extract of CK and the changes in phytoesterogen (daidzein, genistein) contents during fermentation were investigated. The methanol extract of CK (MEC) prepared with soybean had no or a little antibacterial activity. MEC prepared with black bean inhibited the growth of all bacteria tested, and MEC of small black bean was higher in antibacterial activity than that of large black bean. Hydrogen-donating activities of MEC of large and small black bean were 76.4 and 75.5%, respectively, which were higher than that of soybean being 67.3%. Nitrite-scavenging activity was found to be above 90% in all MECs tested as compared with control group. MEC showed strong antioxidant activities against both peroxidation of linoleic acid and $H_{2}O_{2}-FeSO_{4}-induced$ peroxidation of rat liver homogenate. The antioxidant activities were high in the order of small black bean, large black bean and soybean. Contents of genistein and daidzein were gradually increased during fermentation of CK. The isoflavones were higher in black bean CK than in soybean CK and higher in large black bean CK than in small black bean CK. In black beans genistein content was about twice as much of daidzein.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.662-667
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• 2001

Some biological activities and isoflavone (daidzein, genisten) contents were investigated from chungkugjang (CK) fermented with black beans and Bacillus strains at 42$^{\circ}C$ for 72 hr. n antibacterial activity, black bean CK fermented with Bacillus megaterium SMY-212 was higher than that ferment4d with B. subtilis. In both CK the methanol extract fo large black bean CK was more effective than that of small black bean CK was more effective than that of small black bean. Hydrogen-donating activity of methanol extract of chungjugjang (MEC) prepared with large and small black soybean showed to be 76.4 and 75.5%, respectively. Hydrogen-donating activity of MEC prepared with B. subtilis and SMY-212 was slightly highter than that without both strains. MEC of large black bean was higher in nitrite-scavenging activity than that of small black bean, and black bean CKs fermented with B. subtilis and SMY-212 have no difference in nitrite-scavenging activity B. subtilis and SMY-212. MEC of black bean showed strong antioxidative activity against peroxidation of linoleic acid and $H_2O$$_2$-FeSO$_4$-induced peroxidation of rat liver homogenate. MEC of black bean with Bacillus strains was higher in antioxidative activities than that of black bean without Bacillus strains. Contents of isoflavone (daidzein, genistein) were gradually increased during fermentation of CK. The isoflavone content was slightly higher in large black bean CK than in small black bean CK.

• Nutritional Sciences
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• v.9 no.2
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• pp.97-105
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• 2006

Beans are well known to be high-protein diets. Bean seeds contain arginine, lysine, or glycine-rich proteins which are effective to maintain lower glucose levels. In this study, the synergistic effect of fermented small soybean (Chounggukjang) and mulberry leaf on metabolism and hexokinase activity was investigated in streptozotocin (STZ)-induced diabetic rats. We divided 8 groups as follows: non-diabetic rat group fed with only water diet (NC: control), and STZ-induced diabetic rat groups fed with water (DC), fermented Rhynchosia Nulubilis (Bbc), fermented Glycine max Merr (Ybc), Bbc and YBc (BYbc), mulberry leaf and Bbc (MBbc), mulberry leaf and Ybc (MYbc), or the mulberry leaf, Bbc, and Ybc (MBYbc). Diabetes mellitus was induced in rats by subcutaneous STZ administration (70 mg/kg of body weight). All diet groups were fed with Chounggukjang in a powder form. Three ml of Chounggukjang solution (0.75 mg per gram of body weight) dissolved in distilled water was orally administered to all rat groups after STZ administration except for NC rat group. In groups fed with fermented soybeans, the body weight (increased), food efficiency ratio (FER) (increased), glucose level (decreased) and hexokinase (HK) activity (increased) significantly differed to NC. Among them, particularly in the groups fed with both fermented soybeans and mulberry leaf, kidney weight significantly decreased, whereas HK activity significantly increased compared to DC. These results suggest that Chounggukjang of both fermented soybeans and mulberry leaf is potentially used as an effective functional food to prevent diabetes complications.