Antioxidant activity and quality characteristics on the maruration period of the soy sauce containing Astragalus memvranaceus and Oak mushroom (Lentinus edodes)

Kim, Hwa-Sun; Lim, Ji-Min; Kwon, Hyuk‐Jun; Yoo, Ji-Youn; Park, Pil-Sang; Choi, Yoon-Hee; Choi, Jung‐Ho; Park, Shin-Young

doi:10.11002/kjfp.2013.20.4.467

Cited by 11 publications

(1 citation statement)

References 10 publications

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“…As Ganjang and Doenjang have a unique aroma and flavor in addition to a salty taste [ 11 ], they have been used in Korea as traditional seasoning. Similar to other fermented foods, such as Kimchi [ 12 ] and cheese [ 13 ], they have been reported to have diverse functionalities, such as anticancer, antioxidant, thrombolytic, hypoglycemic, and other adult disease suppressing activities [ 9 , 14 , 15 , 16 , 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Protective Effect of Paste and Sauce Extract Made with Protaetia brevitarsis Larvae on HepG2 Cells Damaged by Ethanol

Hwang

Goo

Yun

2020

Insects

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We made paste and sauce using protein-rich Protaetia brevitarsis larvae (PBL) and evaluated their fermentation levels. After pretreatment with the paste and sauce extracts, HepG2 cells were damaged with ethanol (EtOH), and then the effects of the paste and sauce were evaluated. As a result, we confirmed that the PBL paste and sauce extracts reduced the aspartate aminotransferase (AST) and alanine aminotransaminase (ALT) content in the medium as compared to soybean (Glycine max) sauce and paste extracts. In addition, the PBL paste and sauce extracts significantly lowered the level of tumor necrosis factor (TNF)-α and interleukin (IL)-6, which are biomarkers of inflammation, and significantly increased the inhibition rate of superoxide dismutase (SOD) and reduced glutathione (GSH), which are antioxidative indicators, in proportion to the amount of PBL added to the paste and sauce. These results suggest that an intake of PBL paste and sauce, a novel type of fermented food made from insects, may be effective for liver protection through anti-inflammatory and antioxidative effects against hepatocyte injury caused by EtOH.

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Section: Introductionmentioning

confidence: 99%

In Vitro Protective Effect of Paste and Sauce Extract Made with Protaetia brevitarsis Larvae on HepG2 Cells Damaged by Ethanol

Hwang

Goo

Yun

2020

Insects

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Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice

Lee¹,

Kim²,

Jeong³

et al. 2022

Korean J. Food Preserv.

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The aim of this study was to improve the quality and functionality of Korean soy sauce made with onion juice. At the end of fermentation, the titratable acidity of the soy sauce containing 100% onion juice was the highest at 2.90%. The salt (NaCl) content was highest and lowest in the samples without and with onion juice supplementation, respectively. The protein content ranged from 11.09-12.50%. The sensory evaluation revealed that the soy sauce sample containing 70% onion juice had the highest scove at 5.0-5.8 levels in terms of sweetness, salty taste, delicate flavor, and overall preference. Quercetin content was 1.73 mg/100 g and 1.68 mg/100 g in soy sauce containing 70% and 100% onion juice, respectively. However, quercetin was not detected in the soy sauce without onion juice supplementation. Total polyphenol and flavonoid contents, as well as antioxidant activity, increased proportionally to the amount of onion juice added. Overall, it was confirmed that the addition of onion juice improved the quality and functionality of Korean soy sauce.

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Effect of pretreatment with paste and sauce extract made using Tenebrio molitor larvae on ethanol‐damaged HepG2 cells

Hwang

Lee²,

Goo

et al. 2019

Entomological Research

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In this study, we made koji using protein‐rich Tenebrio molitor larvae (TML) inoculated with Aspergillus oryzae, and then used the koji to prepare a paste and a sauce. The TML koji showed the highest amino nitrogen, protease activity, and free amino acids content when it was fermented for 72 h after inoculation with 0.8% A. oryzae. The koji was aged in 20% saltwater for 50 days, and then the paste and sauce were separated. To evaluate the effect of TML paste and sauce on ethanol (EtOH)‐damaged hepatocytes, aspartate aminotransferase (AST) and alanine aminotransaminase (ALT) were measured in EtOH‐treated HepG2 cells after pretreatment with TML paste and sauce extract. As a result, we confirmed that TML paste and sauce extracts lowered the AST and ALT content in the medium, compared to soybean sauce and paste extracts. TML paste and sauce extract significantly reduced the expression of tumor necrosis factor (TNF)‐α and interleukin (IL)‐6, a biomarker of inflammation, and significantly increased the activity of the antioxidants superoxide dismutase (SOD) and reduced glutathione (GSH) in proportion to the amount of TML added to the paste and sauce. These results suggest that the intake of TML paste and sauce, a new type of fermented food made from insects, may provide effective protection to the liver against hepatocyte injury by EtOH via anti‐inflammatory and antioxidative effects.

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Antioxidant activity and quality characteristics on the maruration period of the soy sauce containing Astragalus memvranaceus and Oak mushroom (Lentinus edodes)

Cited by 11 publications

References 10 publications

In Vitro Protective Effect of Paste and Sauce Extract Made with Protaetia brevitarsis Larvae on HepG2 Cells Damaged by Ethanol

In Vitro Protective Effect of Paste and Sauce Extract Made with Protaetia brevitarsis Larvae on HepG2 Cells Damaged by Ethanol

Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice

Effect of pretreatment with paste and sauce extract made using Tenebrio molitor larvae on ethanol‐damaged HepG2 cells

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