• Journal of Microbiology and Biotechnology
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• 제22권11호
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• pp.1523-1531
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• 2012

The metabolite profile of meju during fermentation was analyzed using mass spectrometry techniques, including GC-MS and LC-MS, and the bacterial diversity was characterized. The relative proportions of bacterial strains indicated that lactic acid bacteria, such as Enterococcus faecium and Leuconostoc lactis, were the dominant species. In partial least-squares discriminate analysis (PLS-DA), the componential changes, which depended on fermentation, proceeded gradually in both the GC-MS and LC-MS data sets. During fermentation, lactic acid, amino acids, monosaccharides, sugar alcohols, and isoflavonoid aglycones (daidzein and genistein) increased, whereas citric acid, glucosides, and disaccharides decreased. MS-based metabolite profiling and bacterial diversity characterization of meju demonstrated the changes in metabolites according to the fermentation period and provided a better understanding of the correlation between metabolites and bacterial diversity.

• 한국식품영양과학회지
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• 제45권1호
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• pp.149-154
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• 2016

현미와 홍국발효 콩 시료의 첨가량을 달리하여 제조한 식초의 미용건강기능성 소재(cosmeceuticals)로의 활용 가능성을 평가한 결과는 다음과 같다. DPPH와 ABTS 라디칼 소거능으로 측정한 항산화 활성은 현미 식초에 비해 홍국발효 콩이 첨가된 시료가 첨가량에 비례하여 최대 7배 이상 증가하였다(P<0.05). 특히 tyrosinase 저해 활성은 50% 첨가량의 시료에서 kojic acid의 저해 활성과 유사하게 나타나 미백 소재로서의 가능성을 보였으며, elastase 저해 활성 역시 첨가량에 비례하여 유의적으로 증가하였다(P<0.05). 현미 식초에 비해 홍국발효 콩을 1:1(w/w)의 비율로 첨가한 식초의 높은 생리활성은 시료에 함유된 총 페놀 함량, 특히 이소플라본 비배당체형의 genistein과 daidzein의 농도와 높은 상관관계가 성립되었다.

• 한국식품조리과학회지
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• 제21권5호
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• pp.647-654
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• 2005

This study was conducted to investigate the quality characteristics of Jeung-Pyun prepared with the addition of ultrafiltered(UF) sunmul powder. Jeung-Pyun was prepared with five different levels of UF powder(0%, 0.5%, 1%, 2% and 3%) and the physico-chemical properties were examined. The pH of Jeung-Pyun batters decreased from $4.57{\sim}5.69$ to $4.38{\sim}5.03$ during 4 hours of fermentation at $35^{\circ}C$. The weight of Jeung-Pyun decreased, whereas the volume increased, with increasing UF powder content. Total isoflavone content was $0.41{\sim}2.39\;mg%$ before cooking and increased to $0.77 {\sim}3.80\;mg%$ after cooking. The increase of aglycones was particularly observed after cooking. The incorporation of UF powder in Jeung-Pyun lowered the lightness values but increased the redness and yellowness values. Rheology test showed that hardness was decreased with increasing UF powder amount. The values of gumminess and brittleness were the highest in the control group and decreased with increasing UF powder amount. Scanning electron microscope showed that the size of the air cells decreased with increasing UF powder levels. The results of sensory evaluation showed that there were no significant differences in scores of sweetness and moistness among the samples. Therefore, Jeung-Pyun prepared with UF to 3% addition of UF powder was considered to be as acceptable as Jeung-Pyun prepared without UF power.

• 한국식품영양학회지
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• 제32권6호
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• pp.598-610
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• 2019

The purpose of this study was to investigate the quality characteristics and antioxidant activity by collecting four times on six samples of Jeonbuk regional soybean pastes (Doenjang) traditionally prepared for this study. The water content of samples decreased according to progress of the aging period and the water content of the fourth sample collected was 42.40~59.64% (p<0.05). The salinity of the fourth Doenjang samples was 11.80~18.60%. The amino-type nitrogen content was 122.67~540.33 mg% immediately after the preparation of Doenjang in the Jeonbuk region and the content of the fourth collection samples increased from 251.49 to 982.36 mg% (p<0.05). The isoflavone glycosides decreased but daidzein, genistein and glycitein, which are aglycones, increased during aging periods. The total polyphenol content of the fourth collected samples was 11.99~19.27 mg GAE/g (p<0.05). The DPPH radical scavenging activity, ABTS radical scavenging activity and FARP of the fourth Doenjang samples were 51.88~81.21%, 84.14~90.32%, and 1.08~3.11 mg Trolox/g, respectively. As a result of quality analysis on Doenjang, the superiority of traditional Doenjang has been proven by the increase of amino nitrogen content and antioxidant activity according to the aging period. However, factor analysis on quality differences of regional Doenjang should be conducted to ensure standardization and quality improvement.

• 한국식품과학회지
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• 제45권6호
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• pp.675-681
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• 2013

담양군 죽순으로 제조한 죽순식초와 시판 과실식초의 이화학적 특성인 산도, 무기질, 아미노산, 플라보놀을 비교 분석하고 SBSE-GC/MS방법을 사용하여 향기성분을 분석하였다. 죽순식초의 산도는 4.49%로 제일 낮았으며 무기질 중 Na의 경우 8.36 mg/100 g으로 다른 과실식초에 비해 그 함량이 낮았다. 아미노산은 다른 시판 식초에 비해 tyrosine과 lysine의 함량이 높았으며 flavonol aglycone 중 quercetin이 3.29 mg/L 들어있었다. SBSE방법으로 향기성분을 분석한 결과 aldehyde류의 함량이 시판식초에 비해 높았으며 특이적으로 수면 유도물질로 알려진 oleamide가 처음으로 검출되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제22권2호
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• pp.260-266
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• 2009

The effects of ${\beta}$-glucosidase on the overall growth performance and a set of physiological parameters of broilers were investigated. 240 male, one-day old Avine broiler chickswere randomly allocated to four treatment groups and fed with a corn-soybean meal supplemented with 0% (control), 0.2%, 0.4% and 0.6% ${\beta}$-glucosidase. The 0.2% ${\beta}$-glucosidase group, but not the 0.4% and 0.6% ${\beta}$-glucosidase groups, showed a significantly increased average daily weight gain (p<0.05) over that of the control. All three ${\beta}$-glucosidase feed groups showed significantly higher feed conversion ratios than the control group (p<0.05). Feed supplementation of 0.2% ${\beta}$-glucosidase significantly raised the contents of serum isoflavone aglycones as shown by decreases of genistin and daizin (p<0.01) and an increase of daidzein (p<0.01). The 0.2% ${\beta}$-glucosidase feeding significantly increased the intestinal amylase activity while it had little effect on lipase and trypsin activities (p>0.05). 0.2% ${\beta}$-glucosidase feeding also significant elevated the levels of highdensity lipoprotein cholesterol and malate dehydrogenase while lowering the level of low-density lipoprotein cholesterol (LDL-C). Finally, ${\beta}$-glucosidase improved the anti-oxidative activities of the animals; the 0.2% ${\beta}$-glucosidase feed group had higher activities of superoxide dismutase (p<0.05), glutathione peroxidase and glutathione reductase in the liver (p<0.05), and malondialdehyde level in the serum (p<0.05).

• 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.

• Journal of Nutrition and Health
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• 제41권8호
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• pp.711-717
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• 2008

본 연구는 식물의 대표적인 색소 성분인 anthocyanin계 색소 중 cyanidin이 인체 유방암 세포 MDA-MB-231에서 세포의 이동성과 침윤성에 미치는 영향을 알아보고자 실시 되었다. 실험 결과 cyanidin의 첨가량이 증가할수록 세포의 운동성, 이동성, 침윤성이 유의적으로 억제되었다. 그러나 ECM 분해 시 암세포에서 분비되는 단백질 분해 효소인 MMP-2, MMP-9의 활성과 MMP-9의 mRNA 수준은 cyanidin에 의해 영향 받지 않는 것으로 관찰되었다. 결론적으로, cyanidin은 세포 증식에 영향을 미치지 않는 범위 내에서 암세포의 전이과정 중 이동성과 침윤성을 억제할 수 있다는 가능성이 관찰되었으나, MMPs 활성에는 영향을 미치지 않는 것으로 보아 MMPs 이외의 경로를 통해 전이 과정이 이루어지는 것으로 사료된다.

• Food Science and Biotechnology
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• 제18권1호
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• pp.48-52
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• 2009

Eoyukjang is a traditional Korean sauce made of cooked soypaste or meju supplemented with fish and meats at least 1 year of fermentation period. Eoyukjang was recovered according to the traditional method and stored under the ground in a pot without plastic packaging (13G: 13 month fermentation under the ground) or in an incubator wrapped with plastic packaging (6I, 12I, and 18I: 6, 12, and 18 month fermentation, respectively). Distribution of isoflavones and fatty acids were monitored by high performance liquid chromatography (HPLC) and gas chromatography (GC), respectively. Total isoflavones in 13G, 6I, 12I, and 18I were 3.792, 0.387, 0.460, and $0.510{\mu}mol/g$, respectively. Samples of 13G had at least 8.24 times higher isoflavone contents than samples from 12I. Aglycones were the major isoflavones in eoyukjang and were found more than 92% in 13G and 39-63% in incubated samples. In fatty acid analysis, the ratios of unsaturated to saturated fatty acids from 13G were higher than those from 6I, 12I, and 18I. Traditional fermentation methods using a pot may allow more migration of air and moisture than samples wrapped with plastic packaging, which caused the difference in the distribution of isoflavones and fatty acids.

• Journal of Microbiology and Biotechnology
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• 제25권4호
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• pp.469-478
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• 2015

In spite of the reported probiotic effects, Bifidobacterium bifidum BGN4 (BGN4) showed no βglucosidase activity and failed to biotransform isoflavone glucosides into the more bioactive aglycones during soy milk fermentation. To develop an isoflavone-biotransforming BGN4, we constructed the recombinant B. bifidum BGN4 strain (B919G) by cloning the structural β-glucosidase gene from B. lactis AD011 (AD011) using the expression vector with the constitutively active promoter 919 from BGN4. As a result, B919G highly expressed β-glucosidase and showed higher β-glucosidase activity and heat stability than the source strain of the β-glucosidase gene, AD011. The biotransformation of daidzin and genistin compounds using the crude enzyme extract from B919G was completed within 4 h, and the bioconversion of daidzin and genistin in soy milk during fermentation with B919G also occurred within 6 h, which was much faster and higher than with AD011. The incorporation of this β-glucosidase-producing Bifidobacterium strain in soy milk could lead to the production of fermented soy milk with an elevated amount of bioavailable forms of isoflavones as well as to the indigenous probiotic effects of the Bifidobacterium strain.