Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Antioxidative and Fibrinolytic Activity of Extracts from Soybean and Chungkukjang(Fermented Soybeans) Prepared from a Black Soybean Cultivar

검은콩의 품종에 따른 콩과 청국장 추출물의 항산화능 및 혈전용해능

  • Joo, Eun-Young (Department of Herbal Biotechnology, Daegu Haany University) ;
  • Park, Chan-Sung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
  • 주은영 (대구한의대학교 한약자원학과) ;
  • 박찬성 (대구한의대학교 한방식품조리영양학부)
  • Received : 2010.07.05
  • Accepted : 2010.11.05
  • Published : 2010.12.30
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Abstract

We sought to develop natural preservatives or functional health foods from black soybeans (Yakkong, Seoritae and Chungkukjang). These materials were extracted with distilled water or 70% (v/v) ethanol, and the extracts sanalyzed for polyphenol content and tested for antioxidative and fibrilytic activities. The polyphenol contents of water extracts from Yakkong and Yakkong Chungkukjang was 316.23 mg/100 g, 896.01 mg/100 g, respectively, whereas those from Seoritae and Seoritae Chungkukjang were 304.28 mg/100 g and 875.23 mg/100 g. The polyphenol contents of water extracts from Chungkukjang were 2.8-fold higher than those from black soybean. The electron-donating abilities (EDAs) and superoxide dismutase (SOD)-like activities of water extracts from black soybean Chungkukjang were higher than those of water extracts from black soybean, but both extracts had fibrinolytic activity, the highest activity was present in water extracts of Yakkong Chungkukjang. The polyphenol contents, and antioxidative and fibrinolytic activities of extracts from black soybean Chungkukjang were higher than those of other black soybean extracts from black soybeans. These results indicate that black soybean Chungkukjang can be used for development of a health food or as a natural antioxidant.

검은콩과 검은콩 발효제품을 이용하여 천연보존료나 건강 기능성식품을 개발하기 위하여 검은콩 중 약콩과 서리태를 선정하여 청국장을 제조한 후, 검은콩과 청국장을 물과 에탄올로 추출하여 폴리페놀 함량과 항산화능을 측정하였다. 약콩과 약콩 청국장에 대한 물추출물의 폴리페놀 함량은 각각 316.23 mg/100 g, 896.01 mg/100 g이었으며, 서리태와 서리태 청국장에 대한 물추출물의 폴리페놀 함량은 각각 304.28 mg/100 g, 875.23 mg/100 g으로 검은콩 청국장 물추출물의 폴리페놀 함량은 각각의 검은콩에 비하여 2.8배로 증가하였다. 검은콩으로 제조한 청국장 물추출물의 전자공여능과 SOD 유사활성은 원료의 콩에 비하여 높은 활성을 나타내었다. 검은콩과 검은콩 청국장의 물과 에탄올추출물은 모두 혈전용해능을 나타내었으며 약콩 청국장의 물추출물이 가장 우수한 혈전용해능을 나타내었다. 이러한 결과를 종합해 볼 때, 검은콩에 비하여 검은콩으로 제조한 청국장 추출물에서 폴리페놀 함량이 증가하였으며 항산화능과 혈전용해능이 증가하여 청국장은 건강식품의 개발이나 정상세포의 산화적 손상을 억제할 수 있는 천연항산화제로서 이용될 수 있을 것으로 생각된다.

Keywords

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