Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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Antioxidant and Blood-Pressure Reduction Effects of Fermented Soybean, Chungkookjang

청국장의 항산화 및 혈압강하 효과

  • Hwang, Jae-Sung (Department of Biotechnology, The Research Institute for Basic Sciences, Hoseo University) ;
  • Kim, Sung-Jo (Department of Biotechnology, The Research Institute for Basic Sciences, Hoseo University) ;
  • Kim, Han-Bok (Department of Biotechnology, The Research Institute for Basic Sciences, Hoseo University)
  • 황재성 (호서대 자연과학대 생명공학과 및 기초과학연구소) ;
  • 김성조 (호서대 자연과학대 생명공학과 및 기초과학연구소) ;
  • 김한복 (호서대 자연과학대 생명공학과 및 기초과학연구소)
  • Published : 2009.03.31
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Abstract

Fermented soybean, Chungkookjang has diverse bioactive compounds including antioxidants and peptides. Ethanol extract from Chungkookjang exhibited absorbance of 0.55 at 285 nm, where amino acids and peptides containing phenol are known to exist. Antioxidant activity of Chungkookjang was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. With increasing concentrations of ethanol extracts, their antioxidant activities increased. Blood pressure was determined every two hours after taking raw Chungkookjang which does not contain salts. In 6 h, systolic blood pressure dropped by 14 mmHg, and diastolic one dropped by 8 mmHg, which was statistically significant. Daidzein, antioxidants, angiotensin I-converting enzyme (ACE) inhibitor such as Lys-Pro which are rich in Chungkookjang might contribute to the reduction of blood pressure.

대두발효식품인 청국장에는 다양한 항산화물질, peptide 등의 생리활성물질이 존재한다. 청국장 ethanol 추출물은 285 nm에서 0.55의 흡광도 값을 보여 주었다. 이 영역에는 phenol을 포함한 아미노산 및 peptide류가 포함되어 있다고 알려져 있다. 1,1-diphenyl-2-picrylhydrazyl (DPPH)방법으로 청국장의 항산화도를 측정했을 때, ethanol 추출물의 농도가 증가할수록 항산화도는 증가하였다. 무염 생청국장 30 g을 복용하고 2시간 마다 혈압을 측정하였다. 수축기혈압은 복용 후 6시간 지난 후, 평균혈압이 14 mmHg 떨어졌고, 이완기혈압은 8 mmHg 떨어지는 등 혈압강하 효과가 뚜렷하였다. 청국장에 존재하는 daidzein, 항산화물질, Lys-Pro과 같은 angiotensin I-converting enzyme (ACE) 억제제 등이 복합적으로 작용하면서 혈압강하에 기여할 수 있을 것이다.

Keywords

References

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