Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Increased antioxidative effects of Seolitae Chungkukjang added with green tea powders

녹차 첨가 서리태 청국장의 항산화 증진 효과

  • Cho, Eun-Ju (Department of Food Science and Nutrition, Pusan National University) ;
  • Park, Hyun-Young (Department of Food Science and Nutrition, Pusan National University) ;
  • Kim, Hyun-Young (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 조은주 (부산대학교 식품영양학과 및 노인생활환경연구소) ;
  • 박현영 (부산대학교 식품영양학과 및 노인생활환경연구소) ;
  • 김현영 (경남과학기술대학교 식품과학부)
  • Received : 2012.01.25
  • Accepted : 2012.03.23
  • Published : 2012.03.31
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Abstract

To increase antioxidative activity and minimize off-flavor of Chungkukjang, Seoliate as main ingredient and green tea as minor ingredient were selected. The protective efffect of green tea for Chungkukjang was evaluated under in vitro. Seolitae Chungkukjang added with green tea (SCG) was prepared on the basis of the protective effect of green tea from oxidative stress. Green tea showed the strong protective effect against nitric oxide (NO) and superoxide anion ($O_2{^-}$) radicals. The SCG perparation method was as follows. Seolitae was cleaned and washed, soaked in 1.5-fold water ($15^{\circ}C$) of Seolitae weight for 48 hr. Seolitae was steamed about 40 min by autoclave and then cooled about $40^{\circ}C$. Bacillus subtilis was inoculated and 5.0-fold green tea of weight was added, and then it was fermented for 60 hr at $40^{\circ}C$. According to the preparation method, Seolitae Chungkukjang (SC) and Seolitae Chungkukjang added with green tea 5.0% (SCG5.0) were prepared. Among the Chungkukjang groups SCG5.0 exerted more effective scavenging activity of NO than SC. In addition, SC added with green tea 5.0% showed high $O_2{^-}$ scavenging effect. These results suggest the antioxidative potential against free radical-induced oxidative damage of SCG.

Keywords

References

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