Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Quality Characteristics and Physiological Activities of Fermented Soybean by Lactic Acid Bacteria

유산발효대두의 품질특성 및 생리활성

  • Published : 2006.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

The quality characteristics and functional properties of fermented soybean by lactic acid bacteria (FSB) were investigated and compared with those of soybean (control) and commercial cheonggukjang Powder (CGP). The crude protein, lipid, and fiber contents of FSB were similar to those in CGP. The vitamin $B_2$ content in FSB (1.4 mg%) was similar to the control (1.3 mg%) whereas it was remarkably low in the CGP (0.2 mg%). The bright yellow color of FSB determined by Hunter's colormeter was quite different from the dark reddish brown color of the CGP. The pH of FSB was the lowest and thee amino-nitrogen was 517.2 mg%, which was higher than that in CGP (468.1 mg%). Glutamic acid, aspartic acid and leucine were the most abundant amino acids. In particular, the increase in the glutamic acid level was noticeable in FSB. The fatty acid compositions of FSB and CGP were similar to the control. However, the sucrose and fructose levels were lower after fermentation but the glucose level was higher. The results of isoflavone analysis by HPLC showed that the levels of daidzein and genistein in FSB were as much as 48.33 and 52.82 mg%, respectively, which is higher than that found in CGP. The DPPH free radical scavenging effects of FSB and CGP were 1.8 times higher an those of the control. The fibrinolytic activity determined by the diameter of the lysed area on the fibrin plate was the most effective in FSB. In conclusion, it is believed that FSB has a similar or higher quality than CGP. Therefore, FSB is expected to be good functional food material.

유산균으로 발효시킨 대두의 품질특성과 생리활성을 원료대두 및 시판 청국장분말과 비교분석하였다. 조단백, 조지방 및 조섬유 함량은 청국장분말과 유사한 수준으로 증가하였고, 청국장분말의 비타민 $B_2$ 함량이 0.2mg%인데 비해 유산발효대두는 발효후에도 1.4mg%로 원료대두의 1.3mg%과 거의 동일하게 유지되는 특징을 보였다. 색도 측정결과 발효생대두 분말은 붉은 갈색에 가까운 청국장분말과 달리 원료대두분말과 유사한 미황색으로 나타나 발효에 따른 색의 변화가 거의 없었으며, pH는 가장 낮았다. 대두 발효식품의 품질평가 지표가 될 수 있는 아미노태 질소량도 원료대두의 194.3m% 보다 높은 517.2mg%로 468.1mg%의 청국장분말보다도 높았다 아미노산은 모두 glutamic acid, aspartic acid, leucine의 순으로 많이 존재하였고, 특히 유산발효대두의 glutamic acid 증가량이 두드러졌으며, 발효에 의한 지방산 조성은 큰 차이가 없어 발효에 따른 지질의 변화는 영향이 없는 것으로 판단되었다. 유리당은 발효에 따라 sucrose와 fructose가 현저히 감소하고 glucose가 증가하였으며, isoflavone 함량 분석결과 daidzein과 genistein이 원료대두보다 크게 증가하였을 뿐만 아니라 각각 38.04 및 27.37mg%인 청국장분말에 비해 48.33 및 52.82mg%로서 더 많이 생성된 것으로 나타났다. DPPH free radical 소거능으로 측정한 항산화활성은 청국장과 유사하게 원료대두의 1.8배에 달했고, fibrin plate법으로 측정한 항혈전 활성은 혈전용해환의 직경이 시간경과에 따라 차이가 커져 6시간 후에는 유산발효대두가 0.80mm로 원료대두의 0.37mm 및 청국장분말의 0.70mm과 차이가 있었다. 이상에서 유산발효대두는 영양성분이나 생리활성에 있어 청국장과 유사한 또는 그 이상의 품질을 지닌 것으로 나타나 향후 생선식을 비롯한 다양한 기능성 식품의 소재로 활용할 수 있을 것으로 기대된다.

Keywords

References

  1. Wei CH, Sok DE, Yang YH, Oh SH, Kim HC, Yoon WK, Kim HM, Kim MR. Protein composition of domestic and glyphosatetolerant soybean. J. Korean Soc. Food Sci. Nutr. 35: 470-475 (2006) https://doi.org/10.3746/jkfn.2006.35.4.470
  2. Ahn SK, Hong KW. Hyaluronidase inhibitory activity of extracts from doenjang, chungkookjang and miso. J. Korean Soc. Food Sci. Nutr. 34: 1119-1123 (2005) https://doi.org/10.3746/jkfn.2005.34.8.1119
  3. Oh HS, Park YH, Kim JH. Isoflavone contents, antioxidative and fibrinolytic activities of some commercial cooking-with-rice soybeans. Korean J. Food Sci. Technol. 34: 498-504 (2002)
  4. Kim JH, Kim SI, Kim JG, Kim DK, Park JG, Lee JW, Byun MW. Effect of green tea powder on the improvement of sensorial quality of Chungkookjang. J. Korean Soc. Food Sci. Nutr. 35: 482-486 (2006) https://doi.org/10.3746/jkfn.2006.35.4.482
  5. Jo JI, Na KC. Functional beverage using non-flavoring chungkookjang. Korea patent 10-0416180-0000 (2004)
  6. Sung MH, Choi YH, Park C. Stinkless and disposable raw chungkookjang. Korea patent 10-0463071-0000 (2004)
  7. Lee JO, Ryu CH. Preparation of low salt doenjang using by nisin-producing lactic acid bacteria. J. Korean Soc. Food Sci. Nutr. 31: 75-80 (2002) https://doi.org/10.3746/jkfn.2002.31.1.075
  8. Song HN. Research on the functionalities of raw soybean fermented by lactic acid bacteria. In: Educational-Industrial Consortium Report. Small and Medium Business Administration. Chungbuk, Korea (2006)
  9. The Ministry of Health and Welfare, Food Code (2000)
  10. AOAC. Official Methods of Analysis Int. 15th ed. Method 985.01. Association of Official Analytical Chemists, Washington DC, USA (1990)
  11. Ministry of Agriculture and Forestry. Standard Collection of Traditional Food Standard number T014-1993. Korea Food Research Institute, Seoul, Korea. pp. 90-97 (1999)
  12. Heinrikson RL, Meredith SC. Amino acid analysis by reverse phase high performance liquid chromatography precolumn derivatization with phenyl isocyanate. Anal. Chem. 36 : 65-69 (1984) https://doi.org/10.1021/ac60207a022
  13. Folch J, Less M, Sloane-Stanley GH. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol Chem. 226: 497-509 (1957)
  14. AOAC. Official Methods of Analysis Int. 15th ed. Method 985.01. Association of Official Analytical Chemists, Washington DC, USA (1990)
  15. Gancedo M, Luh BS. HPLC analysis of organic acids and sugars on tomato juice. J. Food Sci. 51: 571-573 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb13881.x
  16. Kim WJ, Lee BY, Won MH, Yoo SH. Germination effect of soybean on its contents of isoflavones and oligosaccharides. Food Sci. Biotechnol. 14: 498-502 (2005)
  17. Nagai T, Inoue R, Inoue H, Suzuki N. Scavenging capacities of pollen extracts from Cistus ladaniferus on autoxidation, superoxide radicals, hydroxyl radicals, and DPPH radicals. Nutr. Res. 22: 519-526 (2002) https://doi.org/10.1016/S0271-5317(01)00400-6
  18. Haverkate F, Traas DW. Dose-response curves in the frbrin plate assay. Fibrinolytic activity of protease. Thromb. Haemost. 32: 356-365 (1974)
  19. Korean Nutrition Society. Food composition table. pp.288-289, pp. 394-395. In : Recommended Dietary Allowances for Koreans. 7th Revision. Seoul, Korea (2000)
  20. Park JS, Lee MY, Lee TS. Compositions of sugars and fatty acids in soybean paste (Doenjang) prepared with different microbial sources. J. Korean Soc. Food Nutr. 24: 917-924 (1995)
  21. Moon BK, Jeon KS, Hwang IK. Isoflavone contents in some varieties of soybean and on processing conditions. Korean J. Soc. Food Sci. 12: 527-534 (1996)
  22. Lee SM, Lee HB, Lee J. Analysis of vitamin E in some commonly consumed foods in Korea. J. Korean Soc. Food Sci. Nutr. 34: 1064-1070 (2005) https://doi.org/10.3746/jkfn.2005.34.7.1064
  23. Jeong JH, Kim JS, Lee SD, Choi SH, Oh MJ. Studies on the contents of free amino acids, organic acids and isof1avones in commercial soybean paste. J. Korean Soc. Food Sci. Nutr. 27: 10-15 (1998)
  24. Ryu BH. Development of functional doenjang for antioxidative and fibrinolytic activity. Korean J. Life Sci. 13: 559-568 (2003) https://doi.org/10.5352/JLS.2003.13.5.559
  25. Kim JG. Changes of componetns affecting organoleptic quality during the ripening of traditional Korean soybean paste-amino nitrogen. amino acids. and color. J. Food Hyg. Safety 1: 31-37 (2004)
  26. Shon MY. Seo KI, Park SK, Cho YS. Sung NJ. Some biological activities and isoflavone content of chungkugjang prepared with black beans and Bacillus strains. J. Korean Soc. Food Sci. Nutr. 30: 662-667 (2001)
  27. Lee HJ, Suh JS. Effect of Bacillus strains on the chungkookjang processing. (1) Changes of the components and enzyme acitivities during chungkookjang-koji preparation. Korean J. Nutr. 14: 97-104 (1981)
  28. FAO. Amino acid content of food and biological data on protein. Rome, Italy (1970)
  29. Cha SK. Probiotic microorganisms and lactic acid bacterial foods. Microorg. Ind. 26(2): 13-21 (2000)
  30. Shon MY, Kim MH, Park SK. Park JR, Sung NJ. Taste components and palatability of black bean chungkugjang added with kiwi and radish. J. Korean Soc. Food Sci. Nutr. 31: 39-44 (2002) https://doi.org/10.3746/jkfn.2002.31.1.039
  31. Lee SH, Kim SK, Choi HS. Studies on the lipids in Korean soybean fermented foods. I. Changes of the lipids composition during chungkookjang fermentation. Korean J. Food Sci. Technol. 15: 123-131 (1983)
  32. Jung YK, Lee YK, No HK, Kim SD. Effect of chitosan on quality characteristics of chungkukjang. J. Korean Soc. Food Sci. Nutr. 35: 476-481 (2006) https://doi.org/10.3746/jkfn.2006.35.4.476
  33. Kiuchi K, Ohta T, Itoh H, Takabyahsi T, Ebine H. Studies on lipids of natto. J. Agric. Food Chem. 24: 404-407 (1976) https://doi.org/10.1021/jf60204a052
  34. Lee SG, Hur YH, Suh JS. Studies on the change of sugars during fermentation of chungkuk-jang koji. Annual Bulletin Seoul College Health. 4: 33-40 (1984)
  35. Kim CH, Shin YK, Baick SC, Kim SK. Changes of oligosaccharide and free amino acid in soy yogurt fermented with different mixed culture. Korean J. Food Sci. Technol. 31: 739-745 (1999)
  36. Kim JS, Yoon S. lsoflavone contents and ${\beta}$-glucosidase activities of soybeans, meju, and doenjang. Korean J. Food Sci. Technol. 31: 1405-1409 (1999)
  37. Coward L, Barnes S. Genistein, daidzein, and their ${\beta}$-glycoside conjugates: Antitumor isoflavones in soybean foods from American and Asian diets. J. Agric. Food Chem. 41: 1961-1967 (1993) https://doi.org/10.1021/jf00035a027
  38. Wang H, Murphy PA. Isoflavone content in commercial soybean foods. J. Agric. Food Chem. 42: 1666-1673 (1994) https://doi.org/10.1021/jf00044a016
  39. Choe GS, Lim SY, Choi JS. Antioxidant and nitrite scavenging effect of soybean, meju and doenjang. Korean J. Life Sci. 8: 473-478(1998)
  40. Santiago LA, Hiramatsu M, Mori A. Japanese soybean paste miso scavenges free radicals and inhibits lipid peroxidation. J. Nutr. Sci. Vitaminol. 38: 297-304 (1992) https://doi.org/10.3177/jnsv.38.297
  41. Kim SH, Yang JL, Song YS. Physiological functions of chongkukjang. Food Ind. Nutr. 4: 40-46 (1999)