• Food Science and Biotechnology
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• v.15 no.2
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• pp.214-219
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• 2006

A bacterial strain, initially identified as B1-3, was isolated from cheonggukjang, a traditional Korean dish made from fermented soybeans. Using the Biolog system and 16S rRNA sequence analysis, we identified B1-3 as Bacillus mojavensis. We manufactured a quickly fermented soybean (QFS) food product using the B. mojavensis, and guided by their 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging ability. We isolated substances with antioxidative activity from it. Using mass spectrometry (MS) and nuclear magnetic resonance (NMR) techniques, we isolated 4 compounds from the ethyl acetate (EtOAc)-soluble neutral fraction of methyl alcohol (MeOH) extracts of the QFS food product (genistein, daidzein, 3R,4R-3-methyl-3,4-dihydroxy-2-pentanone, and 3S,4R-3-methyl-3,4-dihydroxy-2-pentanone) and 3 compounds from its acidic fraction (4-hydroxyphenylacetic acid, genistin, and daidzein). Two compounds from the neutral fraction (3R,4R-3-methyl-3,4-dihydroxy-2-pentanone and 3S,4R-3-methyl-3,4-dihydroxy-2-pentanone) were not detected in nonfermented soybeans (NFS) or in the filtrate of the LB broth used to culture B. mojavensis. However, they were detected in the filtrate of the same broth when it contained 2% glucose. These results suggest that these 2 compounds were derived from glucose (or other saccharides) in the soybean during fermentation. One compound that was found in the acidic fraction (4-hydroxyphenylacetic acid) was readily detected in NFS, but not in the culture broth. This suggests that 4-hydroxyphenylacetic acid was derived from NFS. We concluded that the antioxidative activity of cheonggukjang is a result of the interactions between soybean components and the microorganisms used in the fermentation of cheonggukjang.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.11
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• pp.1610-1615
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effects of dried fermented soybean (natto) supplement on egg production and egg qualities of layer chickens was studied with regard to the effective use of various waste foods in Japan. Dried natto, prepared by heating at $60^{\circ}C$, was added to a basic diet at a level of up to 3%. Forty 166-wk-old layer chickens (Rhode Island Red) were randomly divided into 4 groups and five layer chickens were used in each group with two replicates. Layer chickens in group 1 were fed a basic diet as the control. The remaining 3 groups were fed the basic diet supplemented with dried natto at levels of 1, 2, and 3% (w/w), respectively. The result did not show improvements in egg production or feed conversion ratio of layer chickens even when 3% dried natto was added to the control diet. The egg qualities including egg weight, eggshell strength and thickness, yolk color, yolk weight, albumen height, and Haugh unit were also not improved. However, the feeding of dried natto changed the cholesterol content in the egg yolk. The supplementation of dried natto showed the tendency to decrease the yolk cholesterol after 12-wk of feeding compared to the control diet though it did not change plasma cholesterol levels in the blood. On the other hand, yolk cholesterol decreased significantly after 12-wk of feeding 3% dried natto (p<0.05).

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.3
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• pp.221-226
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• 2010

A rare isoflavone, 7, 8, 4'-trihydroxyisoflavone, was isolated from a 10-year-old fermented soybean food. 7, 8, 4'-trihydroxyisoflavone was isolated for the first time from a Korean fermented soybean food. Evaluation tests of biological activity showed significantly inhibition activity for free radical scavenging on both non-enzymatic (DPPH system) and enzymatic method (xanthine oxidase system). DPPH radical scavenging effect of 7, 8, 4'-trihydroxyisoflavone was similar with vitamin C in a dose-dependent manner. In xanthine oxidase (XO) system 7, 8, 4'-trihydroxyisoflavone showed superoxide radical inhibition activity of 50 % at a concentration of $6.6{\pm}0.4\;{\mu}M$. Also, the compound significantly suppressed cellular MMP-1 formation. These results suggest that 7, 8, 4'-trihydroxyisoflavone could be developed as a potential preventive or therapeutic agent against skin aging.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.184-189
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• 2014

Yeast strains demonstrating fibrinolytic activity were isolated from traditional fermented soybean in Gangwon province, Korea. The AFY-1 strain isolated from fermented soybean paste showed the highest fibrinolytic activity (3.5 U/mg protein) corresponding to a 1.75 fold higher fibrinolytic activity compared with the plasmin (2.0 U/mg protein). The optimum temperature for the growth of AFY-1 strain was $32^{\circ}C$. Analysis of 18S rRNA gene sequence and carbon source utilization pattern indicated that the AFY-1 strain shares the highest homology (99%) with Saccharomycetales sp.

• Journal of Biomedical and Translational Research
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• v.19 no.4
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• pp.92-102
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• 2018

The objectives of this study were to find out the plant to enhance immune activity among 42 kinds of foods frequently consumed by the Korean elderly consisting of 5 food groups and 5 wild plants. Each sample was assessed the immunoactive effect by measuring $NF-{\kappa}B/AP1$ gene expression, nitric oxide and cytokine production in $RAW-Blue^{TM}$ cell. Soybean sprouts of 47 plants showed the highest $NF-{\kappa}B/AP1$ gene expression at the level of $1.13{\pm}0.03$ (O.D. 650 nm) and Soritae, sweet potato, banana, apple, garlic, crown daisy, cabbage and Ailanthus altissima also had high activity of $NF-{\kappa}B/AP1$ gene in $RAW-Blue^{TM}$ cell stimulated by LPS. NO production of Ailanthus altissima was significantly higher than that of other plants and 16 plants of glutinous sorghum, black rice, Seoritae, Heuktae, sweet potato, banana, apple, garlic, mungbean sprouts, spinach, crown daisy, young pumpkin, cabbage, soybean sprouts, Actinidia arguta and Aster scaber were the next best activity. The above results selected 17 out of 47 plant samples. Moreover, soybean sprouts was significantly shown to increase $TNF-{\alpha}$ ($1,509.55{\pm}1.38pg/mL$) and $IL-1{\beta}$ ($54.56{\pm}1.08pg/mL$) cytokines in comparison with RAW-Blue cell stimulated by LPS. According to the results of in vitro evaluation, the ethanol extract of soybean sprout increased the production of immune-enhancing cytokines by proliferation of macrophages. In addition, $NF-{\kappa}B$ transcription factor activity and NO production ability were excellent, and it was selected as a material having excellent immunological activity.

• Journal of Life Science
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• v.19 no.2
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• pp.264-270
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• 2009

We investigated the effect of black soybean and doenjang with black soybean on production of cytokines including interleukin-2 (IL-2), interleukin-6 (IL-6) and tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) compared with yellow soybean and doenjang with yellow soybean. We also determined inhibitory effect of two types of soybeans and doenjang on tumor metastasis produced by colon 26-M3.1 carcinoma cells. The cytokine productions of mouse splenocytes increased by the exposure of lipopolysaccharide (LPS, 1 ${\mu}g$/ml) compared to without treatment of LPS. The LPS-induced IL-2 production was highest in the black soybean methanol extract, while the methanol extract from black soybean doenjang fermented for 2 mo showed the higher levels of IL-2 without LPS (p<0.05). In case of LPS-induced IL-6 production, the methanol extracts from control, yellow soybean, black soybean doenjang fermented for 2 and 7 mo showed higher levels of IL-6 compared to those of black soybean, and yellow soybean doenjang fermented for 2 mo (p<0.05). The methanol extract of black soybean doenjang fermented for 2 mo showed significantly higher levels of TNF-${\alpha}$ in both with and without LPS (p<0.05). In experiment of tumor metastasis, the treatment (1 mg/mouse) of methanol extract from black soybean doenjang fermented for 7 mo inhibited tumor metastasis by 50% and had the highest inhibitory effect among other samples (p<0.05). From these results, doenjang manufactured with black soybean modulated the production of cytokine and showed anticancer effect, suggesting that this effect was increased with increased periods of fermentation.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.121-129
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• 2014

This study was carried out to investigate the quality characteristics of protein enriched fermented milk made with whey and soybean flour. Protein-enriched fermented milk was prepared as follows: Soybean flour was added before fermentation. No synthetic aroma was added. The fermentation starter culture was ABT-4 (Chr. Hansen). Whey protein was added after fermentation. Sensory evaluation indicated that sample containing soybean flour amount of 5% were better than other samples. The pH values and titratable acidities of stored protein-enriched fermented milk and fermented milk, respectively, were not remarkably different. Crude protein was more than 3 times higher in protein-enriched fermented milk (8.77%) than in fermented milk (2.49%). The crude fat content of protein-enriched fermented milk was not remarkably different compared to that of fermented milk. Dietary fiber was more than 2.7 times higher in protein-enriched fermented milk (1.67%) than in fermented milk (0.62%), and the free amino acid content was more than 14 times higher in protein-enriched fermented milk (37.9%) than in fermented milk (2.6%).

• Food Science and Preservation
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• v.24 no.2
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• pp.187-195
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• 2017

This study evaluated quality characteristics of soybean fermented by selected lactic acid bacteria, which were the enzyme strains with high antimicrobial activities isolated from traditionally prepared soybean paste. We determined total aerobic and lactic acid bacteria counts, protease and amylase activities, reducing sugar and amino-type nitrogen contents, and the amounts of amino acids, organic acids, and aroma-compounds. The total aerobic bacteria counts in soybean fermented with strain I13 ($7.75{\times}10^9CFU/mL$) were the highest among all the strains analyzed. Lactic acid bacteria numbers were $2.85{\times}10^9$ to $4.35{\times}10^9CFU/mL$ in soybean fermented with isolates. Amylase and protease activities of the JSB22 sample were the highest among all sample. Reducing sugar and amino-type nitrogen contents of soybean fermented with JSB22 (1.23%, 94.52 mg%) were highest. Total amino acid content of the samples was 15.88-17.62%, and glutamic acid, aspartic acid, leucine, lysine, and arginine were the major amino acids. Lactic acid (0.82-3.65 g/100 g), oxalic acid (22.74-63.57 mg/100 g), and fumaric acid (2.88-6.33 mg/100 g) were predominant organic acids. A total of 39 volatile aroma-compounds were identified, including 2 esters, 5 ketones, 7 alcohols, 14 hydrocarbons, 2 heterocyclic compounds, 4 acids, and 5 miscellaneous compounds. These results represent useful information for the development of a starter (single or complex) and will be used for production of functional fermented soybean foods.

• Journal of Nutrition and Health
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• v.5 no.1
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• pp.33-42
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• 1972

This study was designed to investigate the nutritional value of fermented soybean bran as animal feed. Natural soybean bran has low protein quality and high cellulase contents. The soybean bran was supplemented by urea and ammoniumsulfate as N-source for incubation of Aspergillus niger. After incubation of soybean bran with Aspergillus niger, the nutritional quality of protein and riboflavin contents were increased in general and more in aging process than in fermentation. In order to elucidate the biological efficiency of prepared soybean bran, 120 male weanling rats were divided into 22 groups, five rats each, and were fed by standard casein diet mixed with soybean bran in the proportion of 1/10, 1/15, 1/20 respectively. The animals were kept under the experimental diet for nine weeks. In the result of this study, food efficiency ratio showed higher in the groups of urea and ammonium-sulfate-add group than row soybean bran group but the former group is lower than the later in the body weight gains. Protein efficiency ratio was also same trend. It was noteworthy that the nitrogen retention rate in total body on the basis of urinary nitrogen excretion and dietary intake nitrogen and in big organ such as liver and spleen were higher in fermented group than raw soybean bran fed group. It was worth while to treat the soybean bran in first place fermentation and further aging process to elevate the biological efficiency and effect of nutritional values specifically of protein and of riboflavin.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.434-437
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• 2008

The aim of this study was to investigate whether Monascus-fermented soybean extracts (MFSE) containing natural estrogen-like compounds such as isoflavones and mevinolins has potential effects on human osteoblast-like SaOS2 cells using 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) and alkaline phophatase (ALP) assaies. MFSE exerted biphasic dose-dependent effect; stimulating osteoblastic activity at low concentrations and inhibiting SaOS2 cells viability at high concentrations. At $10^{-8}-10^{-4}\;mg/mL$, MFSE is not only non-cytotoxic but also induced comparatively high ALP activity on SaOS2 cells. ALP activity (%) significantly increased (220.1%, p<0.05) when SaOS2 cells were treated with MFSE at a concentration of $10^{-5}\;mg/mL$, whereas slowly increased (185.6%, p<0.05) in unfermented soybean extracts (UFSE) at $10^{-3}\;mg/mL$. The potentially greater ALP activity of MFSE compared to the UFSE might partially be caused by its mevinolin, which was derived from the soybean during Monascus-fermentation. Our findings indicate that supplementation of MFSE may accelerate the speed of intracellular ALP synthesis by the bone cells when provided at optimal dosages.