Isoflavonoid Contents, Antibacterial Activities, and Physiological Activities of Cheonggukjang Made from Sword Bean

작두콩 첨가 청국장의 Isoflavonoids 함량과 항균력 및 생리활성

  • Kim, Un-Sung (Quality Improvement Evaluation Team, Korea Health Industry Development Institute) ;
  • Kim, Jae-Young (Dept. of Food Safety Evaluation, National Institute of Food & Drug Safety Evaluation, Korea Food & Drug Adminstration) ;
  • Kim, Seong-Jo (Dept. of Food and Environmental Sciences, Wonkwang University) ;
  • Moon, Kwang-Hyun (Dept. of Health and Longevity, Sunchang County Office) ;
  • Baek, Seung-Hwa (Dept. of Biofood Science and Biotechnology, Chungbuk Provincial University)
  • 김운성 (한국보건산업진흥원 품질향상평가팀) ;
  • 김재영 (식품의약품안전청 식품의약품안전평가원) ;
  • 김성조 (원광대학교 식품.환경학과) ;
  • 문광현 (순창군청 건강장수과) ;
  • 백승화 (충북도립대학교 바이오식품생명과학과)
  • Received : 2011.11.15
  • Accepted : 2011.12.28
  • Published : 2012.02.29


This research aimed to examine the isoflavonoid contents, antibacterial activities, and physiological activities of Cheonggukjang made from sword bean (CS). The effects of adding sword bean were compared with those of raw materials (RM), steamed materials (SM), and traditional Cheonggukjang (TC). In the case of the antibacterial activity on Gram-positive bacteria, the result of CS in ethanol extract was the highest in Bacillus cereus, and the result of water extract was the highest in Staphylococcus aureus. However, in the case of Gram-negative bacteria, Salmonella Typhimurium was the highest in all the extraction. Antioxidant activity and total flavonoid contents were present in the order of TC


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