Longer aging time increases the anticancer and antimetastatic properties of doenjang

Jung, Keun Hwa; Park, Su‐Young; Park, Kun-Young

doi:10.1016/j.nut.2005.11.007

Cited by 130 publications

(93 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Doenjang has been documented as having antimutagenic, 23 anticancer, 24 antioxidative, 21 and anti-inflammatory properties. 34 Recently, antiobesity effects of doenjang have been observed in animals, 35,36 which may have been due to constituents such as genistein activating the transcription of carnitine palmitoyltransferase-I, a rate regulating enzyme for fatty acid oxidation, and peroxisome proliferator-activated receptor-alpha target genes involved in fatty acid beta oxidation.…”

Section: Discussionmentioning

confidence: 99%

“…19 Doenjang is prepared by fermenting moldy cooked soybeans (meju) in brine, resulting in the degradation of soy proteins and production of organic acids, amino acids, and minerals. 20 Recently, doenjang research has focused on its excellent nutritional value as well as its health-promoting properties, such as its antioxidant, 21 fibrinolytic, 22 antimutagenic, 23 anticancer, 24 and antiobesity effects. 25 However, its effect on gut microbiota, particularly endotoxins, has not been studied.…”

Section: Introduction Hmentioning

confidence: 99%

See 1 more Smart Citation

Doenjang, a Fermented Korean Soybean Paste, Inhibits Lipopolysaccharide Production of Gut Microbiota in Mice

Jang

Kim

Han

et al. 2014

Journal of Medicinal Food

View full text Add to dashboard Cite

Doenjang has been reported to exhibit antioxidant, fibrinolytic, antimutagenic, anticancer, and antiobesity effects. In our preliminary study, doenjang decreased fecal lipopolysaccharide (LPS) levels in mice. Therefore, we investigated the effect of doenjang on the composition of gut microbiota in mice. Treatment with doenjang significantly increased the number of bifidobacteria cultured in BL media, compared with mice not treated with doenjang. However, doenjang decreased the number of Enterobacteriaceae cultured in DHL media. Doenjang significantly suppressed the b-glucuronidase activity, but did not influence a-/b-glucosaminidase and a-/b-glucosidase activities. When gut microbiota in mice treated with or without doenjang was analyzed by pyrosequencing, doenjang induced a significant modulation of the populations of the dominant gut microbiota. At the phylum level, doenjang treatment resulted in a significant decrease of Firmicutes and an increase of Bacteroidetes, which led to a decrease in the Firmicutes to Bacteroidetes ratio in gut microbiota. At the family level, the number of Ruminococcaceae and Lachnospiraceae were significantly decreased, while the number of Odoribacter_f was increased in doenjang-treated mice. Of colonic tight junction proteins, occludin, ZO-1, and claudin-1 in mice, occludin alone was significantly increased by treatment with doenjang. Although treatment with doenjang seemed to suppress NF-jB activation, it was not significant. Doenjang significantly suppressed tumor necrosis factor-a expression, whereas it did not influence interleukin (IL)-1b and IL-6 expression. However, doenjang increased IL-10 expression. Based on these findings, doenjang may promote gut health by regulating gut microbiota and its LPS concentrations and suppressing harmful enzyme production.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introduction Hmentioning

confidence: 99%

Doenjang, a Fermented Korean Soybean Paste, Inhibits Lipopolysaccharide Production of Gut Microbiota in Mice

Jang

Kim

Han

et al. 2014

Journal of Medicinal Food

View full text Add to dashboard Cite

show abstract

“…Rice with assorted mixtures, 2) Laver-wrapped rice, 3) Wheat flakes soup, 4) Korean handmade knife cut noodle, 5) Rice cake soup, 6) Beef born soup, 7) Beef born soup added edible viscera and vegetable and red pepper powder, 8) Korean traditional cooked chicken, 9) Soybean paste soup, 10) Brown seaweed soup, 11) Dried pollack soup, 12) Soybean paste, 13) Frozen alaska pollack, 14) Sliced pork with sauce, 15) Salt-cured and dried yellow croaker, 16) Chinese cabbage Kimchi, 17) Radish Kimchi, 18) Small radish Kimchi, 19) Seasoned cubed radish roots Kimchi, 20) Young leafy radish Kimchi, 21) Chinese cabbage Kimchi without red pepper, 22) Radish Kimchi with water, 23) Seasoned black soybean, 24) Mixed soybean paste without red pepper paste, Height (cm) 157.5 ± 8.4…”

mentioning

confidence: 99%

The Effect of Seasoning on the Distribution of Nutrient Intakes by a Food-Frequency Questionnaire in a Rural Area

2009

View full text Add to dashboard Cite

The development of food frequency questionnaire (FFQ) is based on food use and/or dish use. Regardless of potential effect of oils and seasonings on chronic diseases, most of food-based FFQs do not include oils and seasonings in calculation of nutrient intake. This study examined the effect of added (seasoning) oils and seasonings on the distribution of subjects by relative nutrient intake using a dish-based FFQ. The subjects were 1,303 persons (men 478, women 825) aged over 20 years old, who completed FFQ composed of 121 items. Three types of daily nutrient intake were calculated; 1) total nutrient intake with oils and seasonings, 2) nutrient intake without oils, and 3) nutrient intake without oils and seasonings. The correlation and agreement of classification of subjects by relative nutrient intake were examined. All analyses were performed using absolute nutrient intakes and total energy-adjusted nutrient intakes by residual method. Comparing total nutrient intake with the nutrient intake without oils, energy, vegetable fat and vitamin E intake were significantly decreased and kappa values were 0.95 (Кw = 0.98), 0.64 (Кw = 0.81), and 0.59 (Кw = 0.79), respectively. Comparing total nutrient intake with the nutrient intake without oils and seasonings, most of nutrients intake except animal fat, animal protein, retinol and cholesterol were significantly decreased, and kappa values of vegetable fat (К = 0.64, Кw = 0.81), vitamin E (К = 0.59, Кw = 0.79) and sodium (К = 0.61, Кw = 0.80) were under 0.80. After total energy was adjusted, agreement was lower than before total energy adjustment. Excluding oils and seasonings to assess nutrient intake underestimated vegetable fat, vitamin E and sodium intake and affected the distribution of subjects by their relative nutrient intake. Therefore, we suggest that research focused on these nutrients need to be cautious about the interpretation of the results. 은 반정량 식품섭취빈도조사

show abstract

“…Anticancer and antimetastatic properties of doenjang were enhanced as aging time progressed (see Fig. 1) (Jung et al, 2006). The 24 month fermentation was the most effective in preventing cancer by decreasing tumor formation and increasing natural killer cell activity in spleens and glutathione S-transferase activity in livers of mice.…”

Section: Chungkukjangmentioning

confidence: 94%

Fermented Soybean Products and Their Bioactive Compounds

Yang¹,

Park²,

Pak³

et al. 2011

Soybean and Health

View full text Add to dashboard Cite

Longer aging time increases the anticancer and antimetastatic properties of doenjang

Cited by 130 publications

References 19 publications

Doenjang, a Fermented Korean Soybean Paste, Inhibits Lipopolysaccharide Production of Gut Microbiota in Mice

Doenjang, a Fermented Korean Soybean Paste, Inhibits Lipopolysaccharide Production of Gut Microbiota in Mice

The Effect of Seasoning on the Distribution of Nutrient Intakes by a Food-Frequency Questionnaire in a Rural Area

Fermented Soybean Products and Their Bioactive Compounds

Contact Info

Product

Resources

About