• Journal of environmental and Sanitary engineering
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• v.17 no.3
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• pp.14-20
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• 2002

In order to improve the quality and sensory evaluation of Fermented Soybean(Chungkugjang meju) were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains (B. subtilis, number 1, B. natto, number 2) that the product made With sanitary canned food. 1. The water content of samples was 46.75~50.60%, pH 5.35~6.95 and total acidity 3.26~3.62. 2. The reducing sugar of content for sample was 9.49~10.05%, Amino-N, 67~396mg% and the activity of protease was 0.36~1.49unit/g. 3. The heavy metals analyzed from sample cans, iron, tin and lead content of sample were 5.32~5.84ppm, 27.31~29.04ppm and 0.019~0.021ppm. 4. Therefore, results that Chungkugjang-meju manufactured from B. natto starter induced better product Quality and sensory test than that of the B. subtilis strain.

• Magazine of the Korean Society of Agricultural Engineers
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• v.42 no.5
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• pp.59-69
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• 2000

Sludge is generated in the process of water and wastewater treatment, and it has been causing various environmental problems. From this point of view, recycling of sludge appears to be the best way. The firing technology in pottery industry is applied to the sludge treatment , and the final product is called artificial soil. The effect of mixed artificial soil with upland soil was investigated through the crop growth experiment and the physical & chemical characteristics of the mixed soils were analyses. After the growth experiment , mixed soil plots contained more CEC, OM, TN, TP than upland soil plots. This result shows that the artificial soil produced form sludge can be mixed with upland soil, and crop can be increased. From the growth analysis, growth of soybean and corn in the mixed soil plots was better than that in the original upland soil plots. Heavy metals contents in the mixed soil plots were within the quality standard. This is a promising result since in most cases heavy metals are the most concern in the application of sludge product to farmland.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• Natural Product Sciences
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• v.19 no.4
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• pp.324-328
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• 2013

Soy (Glycine max, family Leguminosae) contains isoflavones and saponins as main constituents. In our preliminary study, soybean ethanol extract (SE) ameliorated scopolamine-induced memory impairment in mice in the passive avoidance task. Therefore, to confirm its ameliorating effect for memory impairments, we measured its effect in scopolamine-induced memory-impaired mice in Morris water maze task. SE significantly prevented scopolamine-induced memory impairment in the Morris water maze task. SE also increased the swimming time within quadrant section of the platform on the day after the final training session test. SE protected the reduction of brain-derived neurotrophic factor (BDNF) expression and cAMP response element-binding protein (CREB) phosphorylation in the hippocampi of scopolamine-treated mice. However, SE did not inhibit acetylcholinesterase. To understand the possible role of soysaponins in memory impairments, we prepared soyasaponins-rich (butanol) fraction of soybean (SRF) and investigated its protective effect against in the passive avoidance and Morris water maze tasks. SRF ameliorated scopolamine-induced memory impairment in mice. The memory impairment-ameliorating effect of SRF was more effective than that of SE. Based on these findings, soybean may improve memory impairment by regulating CREB phosphorylation and BDNF expression.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.441-445
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• 2005

Pinitol and chiro-inositol exert insulin-like effect by mediating post-receptor signaling pathway. Total chiro-inositol concentrations, including pinitol, chiro-inositol, and their derivatives, were determined in 115 natural and food materials to identify economical sources for mass production of pinitol. Carob pod, Bougainvillea, soy whey, and soybean oligosaccharides were rich sources of chiro-inositol. Pinitol was isolated from soy whey and carob pod, considered as economically viable sources, by chromatographic separation using activated carbon. Soy and carob pinitols had same chemical structure as that of reference pinitol based on HPLC and NMR results. Oral administration of soy pinitol and carob pinitol (10 mg/kg) significantly decreased blood glucose at 2-6 hr in streptozotocin-induced diabetic rats. These results suggest pinitol isolated from soy whey and carob pod could be beneficial in controlling blood glucose in animal model of diabetes mellitus.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.127-132
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• 2006

Bacillus sp. strain K-l, which produces a strong fibrinolytic enzyme, was isolated from chongkukjang, a traditional Korean fermented soybean paste. The fibrinolytic enzyme was purified from chongkukjang base by using ammonium sulfate fractionation and chromatographic techniques. Purified enzyme, CK K-1 was demonstrated to be homogeneous by SDS-PAGE and isoelectric focusing electrophoresis, and has molecular mass of a 12.4 kDa and a pI of 8.0. The optimal reaction pH value and temperature were 8.0 and $40^{\circ}C$, respectively. Phenyl-methyl-sulfonyl-fluoride (PMSF; serine protease inhibitor), ethylene-diamine-tetra-acetic acid (EDTA; metallo protease inhibitor), copper ion, ferric ion and lead ion inhibited the enzyme activity. These results indicated that the fibrinolytic enzyme is a metallo-serine protease and different from nattokinase and chongkukjangkinase.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.441-449
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• 2010

The objective of this study was to investigate the physicochemical characteristics of soybeans cultivated in different regions and the accompanying soybean curd properties. To produce soybeans with regional competitiveness and demonstrate the distinctiveness of the soybean product, four regions(Paju, Andong, Muju, Hadong) and four varieties of soybean(Daewonkong, Daepungkong, Seonyukong, Cheogja 2) were selected for these experiments. There was a significant difference in the isoflavone content of soybeans and soybean curds(p<0.05). Soybeans from Andong had the highest content of genistein, daidzein and total isoflavone and soybeans from Hadong had the lowest content of these compound. Fatty acid composition of soybeans demonstrated a significant difference according to region(p<0.05). In particular, soybeans grown under adverse environmental conditions, such as high temperature and low latitude, contained the highest composition of oleic acid and the lowest composition of linoleic acid and linolenic acid. Although fatty acid content of soybean curd had a third of the fatty acid concentration of soybean, the same characteristic was observed in the fatty acid composition of soybean curd. In addition, both soybean and soybean curd had more than 80% unsaturated fatty acids and 50% of the unsaturated fatty acid content was linoleic acid. In conclusion, these results demonstrate the significant difference of soybean and soybean curd originating from different regions and showed the transition of nutritional constituents from soybean to soybean curd as a function of environmental factors. Therefore, we must consider these factors when manufacturing soy products.

• Journal of Nutrition and Health
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• v.39 no.4
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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.

• Korean Journal of Microbiology
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• v.38 no.3
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• pp.230-233
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• 2002

Superoxide is involved in causing inflammation, cancer, and arteriosclerosis in many cases. Taking antioxidant material can be helpful in preventing the diseases. Natural food such as barley, wormwood, sea tangle, and soybean contain antioxidant ingredients. Antioxidant activity increase was determined by fermenting them with microorganism. To determine the activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) solution was used. When barley, wormwood, sea tangle, and soybean were fermented with Bacillus lichenifomis Bl, antioxidant activities of each fermented product increased 2.6, 1.6, 2.7, and 1.7 folds, respectively. Also, absorbance of fermented soybean was higher than that of soybean at the range of 250~290nm, which might be involved in differences of antioxidant activity of the two. Paraquat suppressed Esherichia coli DH5$\alpha$ growth by making superoxide inside the strain. However, when ethanol extract from fermented soybean was added into the GM (glucose-mineral) media containing the strain, its growth was recovered, suggesting that ethanol extract can move across E. coli, and can function as anti-oxidant material in vivo. Thus, it will be possible to develope antioxidant material from fermented soybean which can be taken orally.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.