Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935

Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화

  • Lee, Kyung Ha (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Hye Sun (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Yoon Hee (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Park, Shin Young (Fermentated Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Song, Jin (Fermentated Food Science Division, National Academy of Agricultural Science, RDA)
  • 이경하 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최윤희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 송진 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2013.09.16
  • Accepted : 2014.01.03
  • Published : 2014.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted in order to investigate the change of isoflavone composition (glycoside and bio-active aglycone), and to evaluate the quality characteristics of Cheonggukjang, which was prepared by different bacillus strains. After the 48-hour fermentation, the contents of daidzein, genistein, and glycitein in the Bacillus subtilis HJ18-3 have significantly increased up to approximately $89.06{\pm}3.59$, $10.36{\pm}0.28$, and $101.37{\pm}3.67ug/g$, respectively. The contents of daidzein, genistein, and glycitein in the Bacillus subtilis KACC 15935 were $38.88{\pm}5.39$, $12.58{\pm}2.14$, and $80.13{\pm}0.71ug/g$, respectively. The original content of daidzein was 3.96 ug/g, while genistein and glycitein were not measured. However, the contents of daidzen and genistein in HJ18-3 and in KACC 15935 were decreased. The ${\alpha}$-Amylase and cellulase activities of Chungkookjang in HJ18-3 were higher than in the KACC 15935. The contents of Chungkookjang in HJ18-3 were $29.70{\pm}11.66$ and $4861.3{\pm}388.07unit/g$, respectively. The amino type nitrogen contents and ammonia type nitrogen contents of Chungkookjang in KACC 15935 were higher than in the HJ18-3. These results suggested that it could be used to increase the bioactivity via fermentation with the Bacillus subtilis possessing a ${\beta}$-glucosidase activity with a view towards the development of functional foods.

청국장 제조 시 사용되는 균주인 Bacillus sp. HJ18-3과 B. subtilis KACC 15935균주를 청국장 제조 시 starter로 접종하여 발효시켜 품질특성과 isoflavone 비배당체 함량을 측정하였다. a-amylase와 cellulase활성은 control과 B. subtilis HJ18-3 균주를 접종한 청국장이 B. subtilis KACC 15935 균주를 접종한 청국장보다 각각 2.56, 2.59배 그리고 1.13, 1.23배 높은 결과를 보였다. 그러나 protease활성은 B. subtilis KACC 15935과 B. subtilis HJ18-3의 활성이 높은 효소활성을 보였다. 아미노태질소 함량은 Control, B. subtilis KACC 15935, B. subtilis HJ18-3의 함량이 각각 $88.20{\pm}13.86$, $129.62{\pm}1.15$, $118.40{\pm}48.65mg%$로 나타났으며 이는 protease 효소활성의 결과와 유사한 경향을 보였다. 환원당 함량은 control, KACC 15935, HJ18-3의 함량이 각각 $1.95{\pm}0.72$, $2.62{\pm}1.17$, $2.59{\pm}0.76%$로 전반적으로 control에 비해 처리구가 더 높은 경향을 나타냈다. 호기적 총균수와 미비한 차이로 B. subtilis HJ18-3의 균수가 적은 경향을 나타낸 것은B. cereus와Candida albicans에 대해 항균력이 우수하다고 보고된 영향으로 해석된다. control과B. subtilis KACC15935, B. subtilis HJ18-3의 isoflavone 비배당체 형태인 daidzein과 genistein, glycitein을 합한 함량은 각각 $158.20{\pm}6.55$, $131.60{\pm}4.00$, $200.79{\pm}7.54ug/g$으로 나타났다. 이는 초기 raw soybean의 aglycone함량이 3.96 ug/g인 것에 비하여 39~50배 전 환율을 보인다. 또한 ${\beta}$-glucosidase활성이 있는 B. subtilis HJ18-3균을 접종하여 제조한 청국장이 control과 Kacc15935균을 접종하여 제조한 청국장보다 1.27, 1.53배 더 높은 aglycone 전 환율을 보였다. 따라서 본 연구에서 사용한 메밀 속성 장으로부터 분리된 B. subtilis HJ18-3 균주는 amylase, protease, cellulase와 같은 세포의 효소분비능이 우수하며, 아미노태질소와 환원당 함량이 높고, isoflavone 비배당체 함량을 증가시키는 기능을 함유한 균주로 확인되었으며, 앞으로도 우리나라 전통 청국장의 세계화를 위해 유용 starter로 찾는 노력이 더 필요할 것이다.

Keywords

References

  1. Setchell KD, Cassidy A (1999) Dietary isoflavone: biological effects and relevance to human health. J Nutr, 129, 758-767
  2. Barnes S (1998) Evolution of the health benefits of soy isoflavones. Proc Soc Exp Biol Med, 217, 386-392 https://doi.org/10.3181/00379727-217-44249
  3. Fotsis T, Pepper M, Adlercreutz H, Hase T, Montesano R, Schweigerer L (1995) Genistein, a dietary ingested isoflavonoid, inhibits cell proliferation and in vitro angiogenesis. J Nutr, 125, 790-797
  4. Setchell KD, Borriello SP, Hulme P, Kirk DN, Axelson M (1984) Non steroidal estrogens of dietary origin: possible role in hormone dependent disease. Am J Clin Nutr, 40, 569-578
  5. Kim IB, Shin S, Lim BL, Seong GS, Lee YE (2010) Bioconversion of soybean isoflavone by Lactobacillus plantarum and Bifidobacterium Longum, Korean J Food Cookery SCI, 26, 214-219
  6. Setchell KDR, Brown NM, Desai P, Zimmer-Nechemias L, Wolfe BE, Brashear WT (2001) Bioavailability of pure isoflavones in healthy humans and analysis of commercial soy isoflavone supplements, J Nutr 131. 1362-1375
  7. Choi YB, Sohn HS (1998) Isoflavone content in Korea fermented and unfermented soybean foods. Korean J Food Sci Technol, 30, 745-750
  8. Yeo KE, Kim WJ (2002) Effects of acid hydrolysis on isoflavone of defatted soybean flour. Korean J Food Sci Technol, 34, 916-918
  9. Choi YB, Woo JG, Noh WS (1999) Hydrolysis of ${\beta}$-glyosidic bonds of isoflavone conjugates in the latic acid fermentation of soy milk. Korean J Food Sci Technol, 31, 189-195
  10. Matsuura M, Obata A, Fukushima D (1989) Objectionable flavor of soy milk developed during the soaking of soybeans and its control. J Food Sci, 54, 602-605 https://doi.org/10.1111/j.1365-2621.1989.tb04662.x
  11. Choe JS, Kim JS, Yoo SM, Park HJ, Kim TY, Chang CM, Shin SY (1996) Survey on preparation method and consumer response of Chungkukjang. Korean Soybean Digest, 13, 29-43
  12. Cho YJ, Cha WS, Bok SK, Kim MU, Chun SS, Choi UK (2000) Production and separation of anti-hypertensive peptide during Cheonggukjang fermentation with Bacillus subtilis CH-1023. Appl Biol Chem, 43, 247-252.
  13. Iwai K, Nakaya N, Kawasaki Y, Matsue H (2002) Antioxidative functions of natto, a kind of fermented soybeans: effect on LDL oxidation and lipid metabolism in cholesterol fed rats. J Agric Food Chem, 50, 3597-3601. https://doi.org/10.1021/jf0117199
  14. Seo HR, Kim JY, Kim JH, Park KY (2009) Identification of Bacillus cereus in a chungkukjang that showed high anticancer effects against AGS human gastric adenocarcinoma cells. J Med Food, 12, 1274-1280. https://doi.org/10.1089/jmf.2009.0081
  15. Kim SS, Lee JH, Ahn YS, Kim JH, Kang DK (2003) A fibrinolytic enzyme from Bacillus amyloliquefaciens D4-7 isolated from chunggukjang: its characterization and influence of additives on thermostability. Korean J Microbiol Biotechnol, 31, 271-276.
  16. Lee SY, Kim JY, Baek SY, Yeo SH, Koo BS, Park HY, Choi HS (2011) Isolation and identification characteristics of oligotrophic strains with high enzyme activity from buckwheat sokseongjang. Korean J Food Sci Technol, 43, 735-741
  17. Yoon KS (1998) Changes of enzymatic activities during the fermentation food soybean-soypaste by Aspergillus spp. MS Thesis, Konkuk University, Seoul, Korea
  18. KFDA (2005) Food Code. Korea Food & Drug Administration, Cheongwon, Korea
  19. Chae SK, Kang KS, Ma SJ, Bang GW, Oh MH, Oh SH (2000) In Standard Food Analysis. GiguMunhwasa, Seoul, Korea, p 299-301
  20. Weatherburn MW (1967) Phenol-hypochorite reaction for determination of ammonia. J Anal Chem, 39, 971-974 https://doi.org/10.1021/ac60252a045
  21. Uzzan M, Labuza TP (2004) Critical issue in R&D of soy isoflavone enriched foods and dietary supplement, J Food Sci, 69, 77-86
  22. Wang G, Kuan SS, Francis OJ, Ware GM, Carman AS (1990) Simplified HPLC method for determination of phytoestrogens in soybean and its processed product, J Agric Food Chem, 38, 185-190 https://doi.org/10.1021/jf00091a041
  23. Oh HI and Eom SM (2008) Changes in microflora and enzyme activities of cheonggukjang prepared with germinated soybeans during fermentation, Korean J Food sci Technol, 40, 56-62
  24. Jana M, Pati B (1997) Thermostable, salt-tolerant ${\alpha}$-amylase from Bacillus sp. MD-124. J Basic Microbiol, 37: 323-326 https://doi.org/10.1002/jobm.3620370504
  25. Kim JH, Yoo JS, Lee CH, Kim SY, Lee SK (2006) Quality properties of soybean pastes made from meju with mold producing protease isolated from traditional meju. J Korean Soc Appl Biol Chem, 49, 7-14
  26. Youn KC, Kim DH, Kim JO, Park BJ, Yook HS, Cho JM and Byun MW (2002) Quality characteristics of the chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis. J Korean Soc Food Sci Nutr, 31, 204-210 https://doi.org/10.3746/jkfn.2002.31.2.204
  27. Ra KS, Oh SH, Kim JM and Suh HJ (2004) Isolation of fibrinolytic enzyme and ${\beta}$-glucosidase producing strains from Doenjang and optimum conditions of enzyme production. J Korean Soc Food Sci Nutr, 33, 439-442 https://doi.org/10.3746/jkfn.2004.33.2.439
  28. Ryu BH (2003) Development of functional Doenjang for antioxidative and fibrinolytic activity. J Life Sci, 13, 559-568 https://doi.org/10.5352/JLS.2003.13.5.559
  29. Yoo SK, Cho WH, Kang SM, and Lee SH (1999) Isolation and identification of microorganisms in korean traditional soybean paste and soybean sauce. Kor J Microbiol Biotechnol, 27, 113-117
  30. Mann SY, Kim EA, Lee GY, Kim DY (2013) al. Charateristics of chungkookjang produced by Bacillus subtilius MC31. J Life Sci, 23, 560-568 https://doi.org/10.5352/JLS.2013.23.4.560
  31. Zheng YF, Jeong JK, Choi HS, Park KY (2011) Increased Quality Characteristics and Physiological Effects of Chunggukjang Fermented with Bacillus subtilis-SKm. J Korean Soc Food Sci Nutr, 40, 1694-1699 https://doi.org/10.3746/jkfn.2011.40.12.1694
  32. Youn KC, Kim DH, Kim JO, Park BJ, Yook HS, Cho JM, Byun MY (2002) Quality characteristics of the chungkookjang fermented by the mixed culture of Bacillus natto and B. licheniformis. J Korean Soc Food Sci Nutr, 31, 204-210 https://doi.org/10.3746/jkfn.2002.31.2.204
  33. Eom SM, Jung BY, Oh HI (2009) Changes in chemical components of cheonggukjang prepared with germinated soybeans during fermentation. J Appl Biol Chem, 52, 133-141 https://doi.org/10.3839/jabc.2009.023
  34. Hwang HA, Lee NK, Choi IJ, Hagm YT, Kwon KO, Kim BY (2008). Selected of microorganisms and optimimization of manufacture process for cheonggukjang. Korean J Food Sci Techol, 40, 406-411
  35. Ju KE, Oh NS (2009) Effect of the mixer culture Bacillus subtilis and Lactobacillus plantarum on ther quality of Cheonggukjang. Korean J Food Sci Techol, 41, 399-404
  36. Baek LM, Park LY, Park KS, Lee SH (2008) Effect of starter cultures on the fermentative characteristics of cheonggukjang, Korean J Food Sci Technol, 40, 400-405
  37. Uzzan M and Labuza TP (2004) Critical issues in R&D of soy isoflavone enriched foods and dietary supplements. J Food Sci 69, 77-86.
  38. Coward L, Smith M, Kirk M, Barnes S (1998) Chemical modification of isoflavones in soyfoods during cooking and processing. Am J Clin Natr, 68, 1486-1491
  39. Yang SO, Chang PS, Baek BK, Hong SD, Lee JH (2007) Change of Isoflavone distribution in soybeans using almond powder. Korean J Food Sci Technol, 39, 231-236

Cited by

  1. Changes in Phenolic Compounds and Radical Scavenging Activity of Doenjang Prepared by Fermentation with Bacillus Subtilis HJ18-9 vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.843
  2. Quality Characteristics of Mixed Makgeolli with Barley and Wheat vol.29, pp.4, 2016, https://doi.org/10.9799/ksfan.2016.29.4.565
  3. Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality vol.25, pp.5, 2018, https://doi.org/10.11002/kjfp.2018.25.5.527
  4. 황국곰팡이를 이용한 갈색거저리 발효액의 특성 및 조미소재 이용가능성 탐색 vol.49, pp.3, 2014, https://doi.org/10.9721/kjfst.2017.49.3.286
  5. 황기의 볶음 조건에 따른 성분 및 자외선 광보호 활성 변화 vol.52, pp.5, 2019, https://doi.org/10.4163/jnh.2019.52.5.413
  6. 참깨탈지박 발효 추출물의 항산화 활성 평가 vol.30, pp.5, 2014, https://doi.org/10.5352/jls.2020.30.5.452