Characteristics of Sigumjang, fermented barley bran paste, usually consumed in Gyeongsang-do Area of South Korea and Isolation of its useful Strains

Jeong, Hojeong; Lee, Sang−Don; Yoon, Jiyeong; Chung, Hyun-Chae; Han, Gi Dong

doi:10.9755/ejfa.2015-10-900

Cited by 3 publications

(4 citation statements)

References 7 publications

(7 reference statements)

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“…B. amyloliquefaciens MFST, isolated from sigumjang meju collected from the Gyeongsang-do area of South Korea, has high enzymatic activities for cellulase, amylase, and protease (13). Sigumjang meju was prepared using steamed barley bran and water, mixed in the absence/presence of B. amyloliquefaciens MFST, and then fermented for 2 weeks.…”

Section: Methodsmentioning

confidence: 99%

Sigumjang (fermented barley bran) water-soluble extracts inhibit the expression of adipogenic and lipogenic regulators in 3T3-L1 adipocytes

Jeong

Lee

Kim

et al. 2016

Food Sci Biotechnol

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prepared from fermented barley bran is a traditional fermented food found only in the Gyeongsang-do area of South Korea. There have been no studies reported to date despite the potential bioactivities of . In this study, the anti-obesity activities of extracts (SEs) during 3T3-L1 differentiation into adipocytes were investigated. SEs inhibited adipocyte differentiation by suppressing the CCAAT/enhancer binding protein-β and sterol regulatory element binding protein-1c expression in the early stage of differentiation, followed by the suppression of the peroxisome proliferator-activated receptor-γ, CCAAT/enhancer binding protein-α, and adiponectin. These changes in adipogenic markers induced inhibition of lipogenesis via down-regulation of mainly fatty acid synthase, acetyl-CoA carboxylase, fatty acid binding protein 4, and perilipin. These results were more significant in the extract of fermented with isolated MFST compared to naturally fermented group. SEs can be considered as a useful material for developing food with health benefits and anti-obesity properties.

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Section: Methodsmentioning

confidence: 99%

Sigumjang (fermented barley bran) water-soluble extracts inhibit the expression of adipogenic and lipogenic regulators in 3T3-L1 adipocytes

Jeong

Lee

Kim

et al. 2016

Food Sci Biotechnol

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“…In our previous study, Bacillus amyloliquefaciens subsp. in sigumjang showed high protease, cellulase, and amylase activities (Jeong et al, 2016). There are several reports suggesting that the levels of free amino acids that possess bitter, monosodium glutamate-like, tastes are elevated after curing (Sforza et al, 2006;Zhao et al, 2005).…”

Section: Free Amino Acid Compositionmentioning

confidence: 99%

“…Fresh pork loins, 48 h post-mortem, were obtained from a local livestock packaging center in 2017, and the samples were sliced into 1.5 cm thick pieces. Sigumjang was prepared according to the general method used previously (Jeong et al, 2016). Briefly, sigumjang meju was made with steamed barley bran and water, mixed with B. amyloliquefaciens MFST KCCM11719P (KCCM, Seoul, Korea), and then fermented at 25 °C for 2 weeks.…”

Section: Preparation Of Samplementioning

confidence: 99%

“…Unlike other traditional Korean fermented foods that contain over 10% sodium, sigumjang contains a low sodium level of less than 3%, as well as a less distinctive taste and odor. Therefore, sigumjang has the potential to be applied to various foods, including meat (Jeong et al, 2016). In South Korea, pork is the most commonly consumed meat, and its consumption has gradually increased in recent years (KMTA, 2014).…”

Section: Introductionmentioning

confidence: 99%

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The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin

Jeong

Lee

Han

2020

Food Sci Biotechnol

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Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL) displayed an attractive yellowish-brown overall color. SMPL's pH marginally increased during storage and finally equilibrated to the pH of sigumjang, 5.5, on day 14. The aminotype nitrogen content of SMPL increased linearly during the marination period. Due to the lower extractability and higher pH compared to the control, the volume of myofibrillar fragments in SMPL decreased during the marination period. SMPL showed an increase in free amino acids related to umami (Asp and Glu) and sweet (Ser, Thr, Ala and Gly) tastes compared to the control. These may indicate improvement of sensory qualities of SMPL. The results also provide valuable information for the use of sigumjang in the development of novel meat products.

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β-Glucan-enriched fermented barley bran (Sigumjang meju) extracts attenuates gastric mucosal injury induced by acute alcohol intake in vivo

et al. 2019

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Characteristics of Sigumjang, fermented barley bran paste, usually consumed in Gyeongsang-do Area of South Korea and Isolation of its useful Strains

Cited by 3 publications

References 7 publications

Sigumjang (fermented barley bran) water-soluble extracts inhibit the expression of adipogenic and lipogenic regulators in 3T3-L1 adipocytes

Sigumjang (fermented barley bran) water-soluble extracts inhibit the expression of adipogenic and lipogenic regulators in 3T3-L1 adipocytes

The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin

β-Glucan-enriched fermented barley bran (Sigumjang meju) extracts attenuates gastric mucosal injury induced by acute alcohol intake in vivo

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