Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter

Na, Ha Gyoon; Jang, Eun Ho; Nam, Dong Hun; Kim, Minah; Kim, Mi‐Ja; Sohn, Eun Hwa; Kim, Hyun Dong; Jang, Ki‐Hyo

doi:10.11002/kjfp.2018.25.2.221

Cited by 4 publications

(2 citation statements)

References 18 publications

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“…FCC was obtained after secondary fermentation of Chaga-Cheonggukjang at 40°C for 48 h with L. acidophilus KCTC 3925. As previously reported [24], FCC contains 28% more total isoflavone aglycones than the original Chaga-Cheonggukjang. FCC3 and FCC5, containing 3% and 5% (weight/weight) respectively, of FCC in HFD, were prepared as pellets similar to normal chow diet by Raon Bio Co. (Korea).…”

Section: Fermentation Of Chaga-cheonggukjangsupporting

confidence: 72%

“…Isoflavone aglycone-rich diet can reduce liver and serum total cholesterol levels, and liver triglyceride levels in cholesterol-fed rats [42]. Our previous study demonstrated that FCC possesses 28% more isoflavone aglycones than unfermented chaga-cheonggukjang [24]. In addition, chaga extract contains water-soluble melanin complex, which plays a role in improving insulin sensitivity, and reducing adiposity in HFD mice [43].…”

Section: Discussionmentioning

confidence: 97%

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Secondary Fermented Extract of Chaga-Cheonggukjang Attenuates the Effects of Obesity and Suppresses Inflammatory Response in the Liver and Spleen of High-Fat Diet-Induced Obese Mice

Park

Kim

et al. 2019

Journal of Microbiology and Biotechnology

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Cheonggukjang and chaga mushrooms have numerous health benefits, and have been used in alternative medicine. Therefore, a powder mixture of 98: Cheonggukjang and 2: Chaga extracts was fermented with Lactobacillus acidophilus KCTC3925 (FCC) and its anti-obesity effects in high-fat diet (HFD)-induced obese mice were determined. Five-week-old male ICR mice were fed a normal diet or HFD in the presence or absence of 3% and 5% FCC by weight (n = 10 per group). After 12 weeks, the mice were sacrificed, and the serum and tissue samples were collected for analysis. Body weight and epididymal fat pad weight were significantly lowered in the 3% and 5% FCC groups compared with those in the HFD control group (p < 0.01). FCC supplementation suppressed serum triglyceride and increased serum HDL-C levels (p < 0.01). Serum GOT, GPT, and leptin levels, hepatic COX-2 mRNA expression, and splenic COX-2 and IL-4 mRNA expression were significantly higher in the HFD groups than in the control group (p > 0.05); however, except for splenic IL-4 levels, the increases were significantly attenuated by FCC supplementation. Expression of ICAM-1, an aortic inflammatory marker, was significantly increased in the HFD group; this effect was suppressed in the 3% FCC group (p < 0.01) but not in the 5% FCC group. FCC suppressed the body weight and epididymal fat pad weight gain, as well as inflammatory responses in the liver and spleen of HFD-fed mice. Thus, FCC supplementation will be beneficial for the treatment of obesity-related effects.

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Section: Fermentation Of Chaga-cheonggukjangsupporting

confidence: 72%

Section: Discussionmentioning

confidence: 97%

Secondary Fermented Extract of Chaga-Cheonggukjang Attenuates the Effects of Obesity and Suppresses Inflammatory Response in the Liver and Spleen of High-Fat Diet-Induced Obese Mice

Park

Kim

et al. 2019

Journal of Microbiology and Biotechnology

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A mixture of poly-γ-glutamic acid and levan ameliorates obesity in high fat diet-induced mice

Jang

Kim

2022

Food Sci Biotechnol

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Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality

Jang¹,

Nam²,

Na³

et al. 2018

Korean Journal of Food Preservation

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In this study, the quality characteristics of Cheonggukjang prepared with the mixed culture of Bacillus subtilis and Lactobacillus acidophilus were investigated. One of the most common characteristics of Cheonggukjang is the formation of viscous substance, which is the mixture of a fructose polymer and poly-gamma-glutamic acid. After the first Cheonggukjang fermentation, sucrose (0, 2.5, and 7.5 %) and a Lactobacillus acidophilus strain, containing the enzyme responsible for the production of exopolysaccharide, were supplemented, and then the second fermentation was carried out at 40℃ for 48 h. Changes in soluble solid contents, extension of viscous substance, pH, reducing sugar, amino-type and ammonia-type nitrogen content, enzyme activities, including α-amylase and protease, and isoflavone content were evaluated. The presence of sucrose in the starting fermentation materials decreased pH, aglycone-formed isoflavone, amino-type nitrogen, and protease activity, however, increased extension of viscous substance. Growth of acid-producing microbes, including L. acidophilus KCTC 3925, was stimulated by sucrose. In conclusion, the present study indicated that the mixed culture of B. subtilis and L. acidophilus changes the quality characteristics of Cheonggukjang, increasing formation of viscous substance.

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Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter

Cited by 4 publications

References 18 publications

Secondary Fermented Extract of Chaga-Cheonggukjang Attenuates the Effects of Obesity and Suppresses Inflammatory Response in the Liver and Spleen of High-Fat Diet-Induced Obese Mice

Secondary Fermented Extract of Chaga-Cheonggukjang Attenuates the Effects of Obesity and Suppresses Inflammatory Response in the Liver and Spleen of High-Fat Diet-Induced Obese Mice

A mixture of poly-γ-glutamic acid and levan ameliorates obesity in high fat diet-induced mice

Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality

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