• 한국식생활문화학회지
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• 제22권3호
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• pp.353-358
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• 2007

This study was conducted to compare the antioxidant activities of fermented soy products such as chungkukjang, meju and doenjang with soybeans. Total phenolic, flavonoids contents and antioxidative activities of the methanol extract of soy and fermented products were compared with specific reference to alpha-diphenyl-2-picryl-hydrozyl (DPPH) radicals scavenging effects, ferric /reducing power (FRAP), inhibition of conjugated diene formation and tyrosinase activities. Total phenolic and flavonoids contents increased in soybeans after fermentation. Fermented soy products also displayed enhanced antioxidative activities in comparison with the non-fermented soybeans. There were linear relationships between total phenolic and flavonoids contents and ferric reducing/antioxidant power of the samples. Overall, the fermented soy products showed a better antioxidant activity than soybeans. Among the 3 kinds of fermented soy products, chungkukjang, meju and deonjang, doenjang exhibited the highest levels of DPPH-free radicals scavenging activity, ferric /reducing power, inhibition of conjugated diene formation and tyrosinase activities. The fermented soy products with longer fermentation time demonstrated the higher antioxidant activities as well as higher total phenols and flavonoids in the order of doenjang > meju > chunghlkjang> soybeans.

• Preventive Nutrition and Food Science
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• 제1권2호
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• pp.151-158
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• 1996

Antimutagenic effect of Doenjang (Korean soy paste) on various carcinogens in Salmonella typhimurium strains of TA98 and TA100 were studied. By the addition of methanol extract of Doenjang to aflatoxin B₁(AFB₁)in the experimental system, the mutagenicity of AFB₁ on the strains of TA98 and TA100 was com-pletely inhibited. The methenol extract of the Doenjang also inhibited the mutagencities induced by direct mutagens such as N-methy1-N'-nitro-N-nitroguanidine(MNNG)and 4-nitroquinoline-1-oxide(4-NQO), and another indirect mutagens of benzo(a) pyrene(BaP) and dimethylnitrosamine(DMN). From the solvents and thin layer chromatographic(TLC) fractionations, free fatty acid(s), especially linoleic acid in Doenjang seemed to be one of the active antimutagenic compounds.

• 한국식품영양과학회지
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• 제27권2호
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• pp.268-274
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• 1998

The traditional kanjang has been prepared by mixing meju and 18% saline solution, and fermenting for 60 days. The traditional kanjang is very salty and inferior in flavor and taste comparing with commercial fermented soy sauce. To improve the quality of traditional kanjang, Zygosaccharomyces rouxii H-62, a flavor-related mutant, was inoculated during fermentation. It was found that the addition of Z rouxii helped to improve the organoleptic quaity of traditional kanjang. The optimal condition for preparing traditional kanjang was to use 5L of 15.5% saline solution per meju. Meju must be cut into 12 pieces to get a proper total nitrogen and pure extract content. The optimal fermentatin temperature was 3$0^{\circ}C$. The prepared kanjang contained over 0.8% total nitrogen and 6.0% pure extract after 60 days of fermentation.

• 한국식품과학회지
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• 제24권3호
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• pp.204-208
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• 1992

본 실험은 가공한 육제품에 첨가된 대두단백질(soy protein)을 정량하기 위한 면역분석(Immunoassay)법의 개발을 목적으로 실시하였다. Isolated soy protein(ISP)의 whole buffer extract(WBE) 분획을 SDS 처리 후 토끼에 주사하여 생산된 항혈청의 항체역가를 indirect ELISA법으로 조사하였을 시 1 : 10,000 이상에서도 반응을 나타내었다. 시료의 처리시 SDS의 최종농도가 0.03% 이상에서는 항원-항체 반응이 심각하게 저지되었으나, 0.02% 이하에서는 거의 영향을 미치지 않았다. 본 실험에 사용한 항체는 SDS로 변성된 항원(대두단백질)은 물론 SDS를 투석으로 제거한 재생항원(renatured antigen)과도 반응하였으나 그 정도는 변성항원에 비하여 약간 낮았다. 검정곡선(calibration curve)을 indirect competitive ELISA 법으로 작성하였을 시 ISP를 100 ng/100 ml까지 측정할 수 있는 감도(sensitivity)를 얻었다.

• Current Research on Agriculture and Life Sciences
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• 제7권
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• pp.23-32
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• 1989

대두(大豆)를 이용(利用)한 요구르트 및 유산균(乳酸菌) 음료(飮料)의 제조(製造)를 위(爲)하여 두유(豆乳) 요구르트에 대한 유산균(乳酸菌) 생육(生育)과 산생성(酸生成) 및 여러가지 첨가물(添加物)에 대한 영향(影響)을 조사(調査)하였다. 시비조건(施肥條件)에 차이(差異)를 두어 재배(栽培)한 대두(大豆)를 이용(利用)한 두유(豆乳)에서의 유산균(乳酸菌) 생육(生育) 및 산생성(酸生成)은 큰 차이(差異)가 없었으나 개발복비(開發複肥)를 사용(使用)한 Soybean D가 다소(多少) 양호(良好)한 것으로 나타났으며, 두유(豆乳), 탈지두유 및 분리대두단백(分離大豆蛋白)에서의 산생성(酸生成)은 두유(豆乳)가 탈지두유보다 양호(良好)했으며 분리(分離) 대두단백(大豆蛋白)으로 조제(調製)한 두유(豆乳)에서는 현저(顯著)히 낮았다. 두유(豆乳) 요구르트의 제조(製造)에 사용(使用)한 균주별(菌株別) 산생성능력(酸生成能力)은 L. bulagricus와 L. acidophilus가 우수(優秀)하였다. 당(糖)과 각종(各種) 발육촉진물질(發育促進物質)의 첨가(添加)에 의해 균증식(菌增殖) 및 산생성(酸生成)이 촉진(促進)되었으며 특(特)히 Glucose와 Yeast Extract의 첨가(添加)는 현저(顯著)한 효과(效果)를 나타내었다.

• 한국식품영양과학회지
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• 제25권5호
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• pp.878-884
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• 1996

BailIus sp. IJ-3 균주는 균체외 효소로 대두단백 응고효소를 생산하고, 이 박테리아의 최적 효소생산에 대한 배지조성 및 배양조건을 검토하였다. 최대의 대두단백 응고효소를 생산하는 배지조성은 soymilk 20%(w/v), glucose 2.0%, yeast extract 5.0%, peptone 4.0% 및 potassium Phosphate, monobasic 1.0%였다. 초기 pH는 6.0이었고, $35^{\circ}C$ 배양에서 최대 효소활성을 보였다. 조정된 배지 조성에서 72시간 배양에 최대 효소활성을 나타내었으며, 기존배지 활성의 약 5.3배의 효소활성의 증가를 보였다. BaCilIus sp. IJ-3 균주효소는 7S globu1in에 대해 특이성을 갖고 있는 것으로 사료된다.

• 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.

• 한국식품저장유통학회지
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• 제5권4호
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• pp.380-385
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• 1998

5종류의 식중독세균 (Aeromonas hydrophila, Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium)에 대하여 솔잎 ethanol 추출물의 항균작용을 조사하였다. 솔잎 ehanol 추출물을 0-2% (w/v) 함유한 tryptic soy broth(TSB)에 각 식중독세균을 약 $10^4$-$10^{6}$ CFU/ml 정도 되게 접종하여 35$^{\circ}C$에서 48시간 배양하면서 증식억제 정도를 생균수 변화로서 비교하였다. Gram 양성균인 L. monocytogenes, S. aureus와 Gram 음성균인 A. hydrophila는 솔잎 ehanol 추출물에서는 0.5% 이상의 농도에서 증식이 억제되어 솔잎 ethanol 추출물의 항균활성이 우수하였다. 그러나 Gram 음성균인 E. coli O157:H7과 S. typhimurium은 2%의 솔잎 ethanol 추출물에서 약간 증식이 억제되었으나 대체로 두 균주 모두 솔잎 ethanol 추출물에 대하여 강한 내성을 나타내었다. 솔잎 ethanol 추출물에 의한 증식억제 효과는 S. aureus > A. hydrophila> L. monocytogenes > E. coli O157:H7의 순으로 나타났으며 S. typhimurium에서 가장 강한 내성을 나타내었다.

• 한국식품영양학회지
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• 제14권6호
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• pp.562-567
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• 2001

In order to utilize okara protein as a food auditive, nutritional composition of soymilk okara was investigated. Protein in okara Is highly insoluble due to excessive heat treatment during soymilk processing. Protein content of okara was 37.3% as compared to 42.5 % for soybean. Carbohydrate and lipid contents of okara were 40.6% and 17.9%, respectively. Okara lipid extracted with chloroform-methanol consisted of neutral lipid, glycolipid and phospholipid, with neutral lipid making up 98.6% . Linoleic acid, ileic acid, and palmitic acids accounted for about 80% of the total fatty acids with linoleic acid sharing 50.3% of the total. Amino acid composition of okara protein was dissimilar to that of soy Protein : Cysteine was totally absent in okara while lysine, which is the limiting amino acid of soy protein, was present in higher amount in okara on dry weight basis. Both aqueous extract of okara protein and soy Protein were found to have ACE inhibitory activity.

• Current Research on Agriculture and Life Sciences
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• 제27권
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• pp.43-52
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• 2009

Most soybean sprouts grown in factories are sold on the market. When the soybean sprouts grow up to lateral root initiation, the rate and absolute amount of asparagine in the roots of all sprouts are comparatively low. To extract the greatest amount of asparagine from soy-sprouts, it is advantageous to grow sprouts more than 16 days. When sprouts were grown with ozonic water, it was possible to grow sprouts more than 16 days without any rotting problems. The content of asparagine in the sprouts were proportionally increased up to 16 days. When sprouts were grown in 0.2% of urea, the content of asparagine in sprouts were significantly increased. Soybean sprouts grown at $20^{\circ}C$ room temperature showed the highest yield rate and asparagine content, at the same time.