Antioxidant and Fibrinolytic Activities of Extracts from Soybean and Chungkukjang (Fermented Soybean Paste)

대두와 청국장 추출물의 항산화능과 혈전용해능

  • Joo, Eun-Young (Department of Herbal Biotechnology, Daegu Haany University) ;
  • Park, Chan-Sung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
  • 주은영 (대구한의대학교 한약자원학과) ;
  • 박찬성 (대구한의대학교 한방식품조리영양학부)
  • Received : 2011.05.20
  • Accepted : 2011.11.11
  • Published : 2011.12.30


To develop natural preservatives or functional health foods from soybeans (Baektae and Taekwang), the antioxidant and fibrinoytic activities of the water and 70% (v/v) ethanol extract of soybeans and fermented soybean paste (Chungkukjang) were examined. The polyphenol contents of water extracts from Baektae and Baektae Chungkukjang were 189.25 mg/100 g and 814.58 mg/100 g, respectively, whereas those from Taekwang and Taekwang Chungkukjang were 210.23 mg/100 g and 834.23 mg/100 g. The polyphenol contents of the water extracts from Chungkukjang was 4.0~4.3-fold higher than those from soybean. The electron-donating abilities (EDAs) and superoxide dismutase-(SOD)-like activities of the water and ethanol extracts from Chungkukjang were higher than those of the extracts from soybean. Both extracts were found to have had fibrinolytic activity, and the highest activity was present in the water extracts of Baektae Chungkukjang. The polyphenol contents and antioxidative and fibrinolytic activities of the extracts from Chungkukjang were higher than those of the other soybean extracts. These results indicate that Chungkukjang can be used as a material for health foods or natural antioxidants.


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