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Physiological Activities of Korean Traditional Soybean-Fermented Royal Court Soy Sauces, Gungjungjang

한국전통 궁중간장류의 생리활성 분석

  • Lee, Nam-Keun (Dept. of Biotechnology (BK21 program), Chung-Ang University) ;
  • Ryu, Young-Jun (Dept. of Biotechnology (BK21 program), Chung-Ang University) ;
  • Yeo, In-Cheol (Dept. of Biotechnology (BK21 program), Chung-Ang University) ;
  • Kwon, Ki-Ok (Dept. of Research and Development, Sangchon Food Product) ;
  • Suh, Eun-Mee (Dept. of Research and Development, Sangchon Food Product) ;
  • Hahm, Young-Tae (Dept. of Biotechnology (BK21 program), Chung-Ang University)
  • Received : 2011.08.24
  • Accepted : 2012.01.12
  • Published : 2012.02.29

Abstract

In this study, the functional properties of royal court (RC) soy sauces, Gungjung-kanjang, were analyzed in vitro. RC soy sauces, traditional soy sauce, and commercial soy sauces were fractionated based on an MW cut-off of 1,000. The total phenolic compounds smaller than and larger than 1,000 MW (low and high fraction) in RC soy sauces were determined to be $101.55{\pm}1.49\sim114.00{\pm}0.11$ mg/L and $32.51{\pm}0.32\sim113.47{\pm}0.43$ mg/L, respectively. The low fraction of RC soy sauces showed around 51% superoxide dismutase (SOD)-like activity, which was higher than other soy sauces. Among RC soy sauces, Cheong-jang showed significantly high activity. Significant differences in fibrinolytic and antibacterial activities were not observed between soy sauces. ${\alpha}$-Glucosidase inhibitory activities in the low and high fractions of RC soy sauces were in the range from $6.34{\pm}1.51\sim8.79{\pm}0.81$% and $5.72{\pm}1.29\sim7.94{\pm}0.34$%, respectively. However, ${\alpha}$-glucosidase inhibitory activity in the high fraction of Kot-jang soy sauce was 75.88%${\pm}$1.20%. Lipase inhibitory activities in the low fractions of RC soy sauces, especially Cheong-jang, Deot-kangang, Jin-jang, and Euyeuk-kanjang, were also measured.

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