Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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Abstract

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

본 연구는 영양과 기능성을 보유한 작두콩으로 제조한 청국장의 isoflavonoids 함량과 항균성 및 생리활성을 조사한 결과로서 청국장 제조과정에서 사용하는 원료, 증자한 원료 및 이를 발효시킨 청국장을 비교 분석하였다. 작두콩으로 제조한 청국장(Cheonggukjang made from the sword bean: CS)의 gram positive bacteria에 대한 항균력은 전통청국장(traditional Cheonggukjang: TC)과 비교하여 에탄올 추출에서는 Bacillus cereus, 물 추출은 Staphylococcus aureus에서 높은 결과를 나타내었다. 그러나 CS의 gram negative bacteria에 대한 항균력은 모든 추출물이 Salmonella Typhimurium에서 가장 높은 결과를 나타내었다. 항산화활성과 총 플라보노이드 함량은 청국장으로 발효함에 따라 증가하는 경향이었고 기존의 TC보다 SC가 우수하였다. CS의 isoflavonoids 함량에서 glycoside 형태인 daidzin과 genistin은 증자 과정에서는 감소되었으나 청국장으로 발효시키면 증가되어 가장 높았다. 한편 aglycone 형태인 daidzein, glycitein, genistein의 경우도 증자 과정에서 감소경향을 보이나 발효되면서 증가하였다. ACE 저해활성은 원료<증자 원료<발효 청국장 순으로 증가하였고, 각각의 추출조건에서 CS의 추출물이 가장 우수하였다. 이상의 결과를 종합하면 청국장 제조 시 작두콩 첨가는 항균성, 항산화능, 총 flavonoid, isoflavonoids, ACE 저해활성 등의 기능성을 강화할 수 있는 원료로 확인되었다.

Keywords

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