• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1976.04a
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• pp.182.3-182
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• 1976

A laboratory study was made for developing an fermentative method of producing conventional Korean soy sauce type of product from sandfish and defatted soy bean Koji of Aspergillus oryzae as raw material and enzme source, respectively. As an attempt to shorten the fermentation period, the admixture, consisting of pre-chopped sandfish slurry and the Koji of Asp. oryzae (100：15, wet fish weight/dry Koji weight) with added water equal to the fish weight (v/w), was first allowed, while being agitated at 450rpm, to undergo digestion for a 5 hour period at $50^{\circ}C$ with no added salt and then then, after adding 20％ salt (w/v), the hydrolysate mixture was ripened for up to 13 weeks at $30^{\circ}C$ and $45^{\circ}C,$ At intervals, an aliquot was withdrawn for determining microbiological, chemical and organoleptic changes taking place in the sandfish-defatted soy bean koji mixture during both digestion and ripening period.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.99-104
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• 1993

This study was carried out in order to develop supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed chemically. The results are as follows: 1. The developed supplementary foods were 34 kinds and divided into 3 stages. First stage is designed for the babies just beginning to eat pureed vegetables and fruits. Second stage combined the nutritional attributes of both vegetables and meat. Third stage featured tender, bite-size pieces of meats and vegetables that appealed to the most mature tastes of basies. 2. In the production of prepared foods; water, milk, vegetable juice, fruit juice, and soy milk were used as the liquid source; rice, rice starch, chestnut, noodle, potatoes, sweet potatoes, rice cakes as the carbohydrate source; fish, meats soybean curd, beans, eggs, chicken, cow liver as the protein source; and vegetables and fruits were used as vitamin & mineral source. 3. The approximate composition range of the products were 10.91∼24.46% carbohydrate, 0.15∼6.06% protein, 0.092∼7% fat, 0.13∼ 1.37% ash, 0.63∼36.34% calcium, 0.092∼0.48% iron and 0.42∼16.36% vitamin C.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.25-29
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• 1974

In order to help food habits of Korean, major foods of side dishes in Korean foods were analyzed by Mohr's Silver Nitrate Method. The kinds of foods were Kanchang (Sa)Sauce) Kochuchaag(Redpepperbean paste), Doeuchang(Soy bean Paste) and Kimchies, and selected into 3 areas in Korea; Seoul (city area), Kyung Puk Province (Fishery area) and Chun-Puk Province (Farming area). The results are as follows; Average NaCl content of Kan-chang is 26.04g/dl ranged from 24.27 to 28.22g/dl and among them Farming area is the highest content. In Ko-chu-chang, average content is 11.36g% ranged from 10.77 to 11.60g%. Doen-chang has an average 15.89% ranged from 13.28 to 18.54g% and in Kimckies they were resulted 3.36g%.

• Natural Product Sciences
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• v.26 no.3
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• pp.244-251
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• 2020

This study investigated therapeutic candidates with anti-inflammatory potential among traditional dietary ingredients targeting inflammatory bowel disease (IBD). Both Avena sativa and traditional fermented products, such as Korean soy paste, are popular health foods. We investigated the anti-inflammatory effects of soy paste combined with A. sativa (KDA), compared with soy paste without A. sativa (KD) by evaluating the expression of pro-inflammatory cytokines in lipopolysaccharide-stimulated RAW264.7 mouse macrophages and HT-29 human colon epithelial cells. KDA significantly inhibited the production of nitric oxide (NO) and downregulated the pro-inflammatory cytokines, such as interleukin (IL)-1β, IL-6, and tumor necrosis factor-α in lipopolysaccharide (LPS)-induced RAW264.7 cells. In another in vitro experiment involving LPS-stimulated HT-29 cells, KDA suppressed the levels of IL-8, which is the chemokine elevated in IBD. In addition, KDA exhibited anti-oxidative properties, such as 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and 2,2'-azino-bis(3-ethylbenz-thiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. Our findings revealed that A. sativa combined with soy paste exhibits a synergistic anti-inflammatory and anti-oxidant effect following fermentation. These results suggest that KDA may be used as a potential anti-inflammatory therapy against IBD.

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.400-401
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• 2006

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.507-513
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• 2008

The development of soy cutlets containing textured soy protein (TSP) as a meat analog was studied. In order to decrease the beany flavor and to increase the texture, TSP was treated with 0.3% Flavourzyme or 0.1% Protamex for 10 or 20 min, respectively. The degree of hydrolysis for TSP treated with Protamex was higher than that treated with Flavourzyme. Hydrolysis was observed to increase as the reaction time was increased for both Flavourzyme and Protamex. The water holding capacity of TSP treated with Protamex for 10 min was the highest, and that treated with Flavourzyme for 20 min was similar to that of Protamex treatment for 20 min. The oil binding capacity of TSP treated with Protamex for 20 min was the highest. The hardness of the soy cutlets using TSP treated with Flavourzyme for 10 min was higher than that treated for 20 min, while that of Protamex treated for 20 min was higher than that treated for 10 min. The cohesiveness of the soy cutlets using TSP treated with Flavourzyme or Protamex for 10 min was higher than those treated for 20 min. The chewiness of the soy cutlets treated with Flavourzyme for 10 min was higher than for those treated for 20 min, while those treated with Protamex for 20 min was higher than those treated for 10 min. The springiness of TSP treated with Flavourzyme for 20 min was higher than those treated for 10 min, and higher than those treated with Protamex for 10 or 20 min. For sensory evaluation, the beany flavor of the soy cutlets treated with Protamex for 20 min was the weakest. The flavor and chewiness of both a pork cutlet and a soy cutlet treated with Protamex for 20 min were the best. In the overall quality, soy cutlets treated with Protamex for 20 min was the most desirable. In conclusion, soy cutlets treated with 0.1% Protamex for 20 min could be a reasonable substitute of pork cutlets.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.19
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• pp.8509-8519
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• 2014

Many studies have found links between diet and cancer. The summary estimates of the association between dietary factors and cancer risk were investigated using previously reported studies of the Korean population. Gastric cancer risk was inversely associated with the high intake of soy foods [OR (95% CI): 0.32 (0.25-0.40) for soybean, 0.56 (0.45-0.71) for soybean curd, and 0.67 (0.46-0.98) for soymilk], allium vegetables [OR (95% CI): 0.37 (0.26-0.53) for green onion, 0.54 (0.40-0.73) for garlic, and 0.54 (0.35-0.85) for onion], fruits [OR (95% CI): 0.61 (0.42-0.88)], and mushrooms [OR (95% CI): 0.43 (0.21-0.88)]. Salt and Kimchi were associated with an increased gastric cancer risk [OR (95% CI): 1.92 (1.52-2.43) and 2.21 (1.29-3.77), respectively]. Colorectal cancer risk was positively associated with meat intake [OR (95% CI): 1.25 (1.15-1.36)]. Total soy products, soybean curd, and soymilk showed an inverse association with breast cancer risk [OR (95% CI): 0.61 (0.38-0.99), 0.47 (0.34-0.66), and 0.75 (0.57-0.98), respectively]. Green/yellow and light colored vegetables were associated with a reduced risk of breast cancer [OR (95% CI): 0.34 (0.23-0.49) and 0.44 (0.21-0.90), respectively]. Mushroom intake was inversely associated in pre-menopausal women only [OR (95% CI): 0.47 (0.26-0.86)]. In conclusion, soy foods, fruits and vegetables might reduce cancer risk in the Korean population. High salt food might be risk factor for gastric cancer, and intake of high amount of meat might cause colorectal cancer.

• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.133-138
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• 2001

Toxicological safety on 20 kGy-gamma irradiated Kanjang (soy sauce), Doenjang (soybean paste), Kochujang (hot pepper paste) and Chunghukjang (soy paste) was determined by SOS Chromotest. As the strain of the SOS Chromotest, Escherichia coli PQ37 was used in the condition of presence or absence of an exogenous metabolizing system (S-9 mix). Water extract or organic solvent extract was prepared from samples, concentrated and tested by SOS Chromotest with S-9 mix or not. All irradiated samples were not different from non-irradiated one in the bacterial assay maintaining the below 1.5 of IF(induction factor) values in the adapted dose of 10,000$\mu\textrm{g}$/assay. The results indicated that any mutagenicity was not observed in 20 kGy-irradiated traditional soybean fermented foods.

• Nutritional Sciences
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• v.7 no.1
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• pp.17-22
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• 2004

This study was undertaken to determine the bioavailability of isoflavones in weanling Sprague-Dawley rats by providing diets containing different levels of soy isoflavones for 6 weeks: 0.025% (low isoflavone intake; LI), 0.125% (medium isoflavone intake; MI), and 0.25% (high isoflavone intake; HI). The subsequent fecal and urinary excretion of daidzein and genistein was then measured. As the levels of dietary isoflavones increased, the amount of food intakes significantly decreased, and weight gain was slower in female rats. In male rats, there was no significant difference in weight gains related to dietary intakes. Urinary excretion of daidzein and genistein was significantly higher in the MI and HI groups in both male and female rats than the control and LI groups. The recovery % of daidzein and genistein in the urine was significantly lower in the MI and HI groups. Fecal daidzein increased as dietary isoflavone intakes increased in female rats; however, in male rats the increase was significant only in the HI group. The recovery % of daidzein and genistein in the feces of female rats was not significantly different among the four groups. When dietary isoflavones were increased from 0.025% to 0.25%, the amounts of daidzein and genistein excreted in the urine and feces increased; however, the low recovery rate of both daidzein and genistein in the urine implies an increased bioavailability of isoflavones. We also observed sex-related differences in the urinary and fecal recovery of isoflavone intakes.

• Nutrition Research and Practice
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• v.14 no.3
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• pp.252-261
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• 2020

BACKGROUND/OBJECTIVES: Although previous experimental studies reported the health benefits of foods rich in phytochemicals, few epidemiologic studies have investigated the associations between phytochemicals and metabolic disorders. This study aimed to calculate a phytochemical index (PI) and examine its association with metabolic syndrome in the Korean population. SUBJECTS/METHODS: Data of Korean adults aged ≥ 19 years who participated in the 2008-2016 Korea National Health and Nutrition Examination Surveys were analyzed. The PI was calculated using 24-hour intake recall data regarding whole grains, vegetables, fruits, legumes, nuts and seeds, and soybeans and soy products. Demographic and lifestyle data were obtained using self-administered questionnaires. A multivariable logistic regression was performed to calculate the adjusted odds ratios (ORs) and 95% confidence intervals (CIs) for the prevalence of metabolic syndrome and its components according to PI quintiles. RESULTS: Overall, 31,319 adults were evaluated. Compared with men, women had a higher median PI level (9.96 vs. 13.63) and significantly higher caloric intake levels from most PI components (P < 0.05), except for soy products. After adjusting for multiple confounding variables, participants in the highest PI quintile had significantly lower prevalences of abdominal obesity (OR: 0.90, 95% CI: 0.81-0.99), hyperglycemia (OR: 0.83, 95% CI: 0.74-0.94), high blood pressure (OR: 0.82, 95% CI: 0.73-0.93), hypertriglyceridemia (OR: 0.84, 95% CI: 0.75-0.94), and metabolic syndrome (OR: 0.78, 95% CI: 0.69-0.88). CONCLUSIONS: Higher intakes of phytochemical-rich foods are associated with a lower prevalence of metabolic dysregulation and consequently, cardiometabolic diseases.