A Correlation Between Fibrinolytic Activity and Microflora in Korean Fermented Soybean Products

The growth inhibition effect of Doenjang that was prepared with various kinds of solar salt was investigated. Doenjang was prepared using the bacterial koji and five kind of salt with 12% salt concentration (w/w): purified salt Doenjang, one-year aged solar salt Doenjang, four-year aged solar salt Doenjang, topan solar salt Doenjang, and boiled solar salt Doenjang. The Doenjangs were fermented and aged for 18 months. The growth inhibition effects of the water extracts and the methanol extracts of the Doenjangs were measured on AGS human gastric adenocarcinoma cells, HT-29 colon carcinoma cells, and BJ human foreskin normal cells using MTT assay. The water and methanol extracts of the Doenjang samples showed growth inhibition effects on the cancer cells, in the following order of the samples with the strongest to the weakest effect: the four-year aged solar salt Doenjang, the topan solar salt Doenjang, the boiled solar salt Doenjang, the one-year aged solar salt Doenjang, and the purified salt Doenjang. The methanol extracts of the four-year aged solar salt Doenjang (AGS: 55% and HT-29: 48%) showed the strongest growth inhibition effect. In addition, decreased cancer cell numbers and morphological changes in the cancer cells (AGS and HT-29) were observed when the methanol extract of the four-year aged solar salt Doenjang was treated. None of the Doenjang extracts showed a growth inhibition effect on the BJ normal cells, though.

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Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste

Hong

Jung

Han

et al. 2015

Int J of Food Sci Tech

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Summary Proteolytic activity, fibrinolytic activity and angiotensin converting enzyme (ACE)‐inhibitory activity, volatile compound profile, off‐flavour compound and sensory characteristics in soya bean paste made with Bacillus amyloliquefaciens KFCC11574P (KHG19) strain were compared with those in three different commercial soya bean paste samples. The KHG19 strain was isolated from doenjang, a traditional Korean soya bean paste, and the maximum dominance in soya bean paste prepared in this study was 68.8% after 2 months of ageing. Proteolytic and fibrinolytic activities in soya bean paste made with KHG19 strain (KHG19 soya bean paste) were higher than those in commercial soya bean pastes. The maximum proteolytic activity (2.47 cm2) was observed after 3 months of ageing, and the maximum relative fibrinolytic activity (236.98%) was appeared after 2 months of ageing. ACE‐inhibitory activity in KHG19 soya bean paste was similar to those in commercial samples. The volatile compound profile of KHG19 soya bean paste was closest to that of cheonggukjang according to the result from principal component analysis. The sensory score for off‐flavour character was significantly low in KHG19 soya bean paste (2.9) compare with the score (6.8) for Korean traditional doenjang. KHG19 strain can be used for the production of functional soya bean paste that would be affordable to global consumer.

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A Correlation Between Fibrinolytic Activity and Microflora in Korean Fermented Soybean Products

Cited by 12 publications

References 15 publications

Quality Characteristics of Doenjang Meju Fermented with Aspergillus Species and Bacillus subtilis during Fermentation

Quality Characteristics of Doenjang Meju Fermented with Aspergillus Species and Bacillus subtilis during Fermentation

Growth Inhibitory Effects of Doenjang, Prepared with Various Solar Salts, on Cancer Cells

Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste

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