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Fermentation Characteristics and Increased Functionality of Doenjang Prepared with Bamboo Salt

죽염 된장의 발효 특성 및 기능성 증진 효과

  • Jeong, Min-Woo (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Jeong, Ji-Kang (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Kim, Sin-Jeong (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • 정민우 (부산대학교 식품영양학과) ;
  • 정지강 (부산대학교 식품영양학과) ;
  • 김신정 (부산대학교 식품영양학과) ;
  • 박건영 (부산대학교 식품영양학과)
  • Received : 2013.06.07
  • Accepted : 2013.11.22
  • Published : 2013.12.31

Abstract

The aim of this study is carried out to evaluate the fermentation characteristics and increased functionality when doenjang was prepared with bamboo salts. Grain type mejus were fermented with mixed starter cultures of Aspergillus oryzae, Bacillus subtilis, and Lactococcus lactis. These mejus were mixed with different kinds of salts-purified salt (PD), sea salt (SD), one-time baked bamboo salt ($1{\times}BD$), three-time baked bamboo salt ($3{\times}BD$), and nine-time baked bamboo salt ($9{\times}BD$)- when doenjangs were prepared. For doenjang fermentation period of 8 weeks at $37^{\circ}C$, the fermentation characteristics of all the groups were compared. The amino type nitrogen content and enzyme activities (protease and ${\alpha}$-amylase) in the samples were significantly increased. In DPPH radical scavenging activities and hydroxyl radical scavenging activities, $9{\times}BD$ (47% and 69%) showed the highest scavenging activities compared to PD (40% and 49%), SD (42% and 57%), $1{\times}BD$ (42% and 64%) and $3{\times}BD$ (45% and 65%) (P<0.05). The anticancer effects of doenjang in HT-29 cancer cells indicated all the groups, especially doenjang prepared with bamboo salts were higher than the others (P<0.05). Apoptosis related genes of Bax and Bcl-2, as well as inflammation related genes of iNOS and COX-2 were regulated by the treatment of doenjangs in HT-29 cancer cells. SD, $1{\times}BD$, $3{\times}BD$, and $9{\times}BD$ increased the expression level of Bax and decreased the expression level of Bcl-2, iNOS, and COX-2. These results suggest that sea salt and bamboo salt especially bamboo salt could improve fermentation characteristics and functionality of doenjang and play an important role in regulating apoptosis and inflammation related genes in cancer cells.

Acknowledgement

Supported by : 국립농업과학원

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