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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in Phenolic Compounds and Radical Scavenging Activity of Doenjang Prepared by Fermentation with Bacillus Subtilis HJ18-9

Bacillus subtilis HJ18-9로 제조한 된장의 페놀성분 및 라디칼 소거 활성의 변화

  • Lee, Kyung Ha (National Institute of Crop Science, Rural Development Administration) ;
  • Song, Jin (National Academy of Agricultural Science, Rural Development Administration) ;
  • Jang, Yeon Jeong (National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Eun Jun (Department of Hotel Culinary Management, Chung-Woon University) ;
  • Kim, Hyun Joo (National Institute of Crop Science, Rural Development Administration) ;
  • Oh, Sea Kwan (National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (National Institute of Crop Science, Rural Development Administration)
  • 이경하 (농촌진흥청 국립식량과학원) ;
  • 송진 (농촌진흥청 국립농업과학원) ;
  • 장연정 (농촌진흥청 국립농업과학원) ;
  • 이은준 (청운대학교 호텔관광대학) ;
  • 김현주 (농촌진흥청 국립식량과학원) ;
  • 오세관 (농촌진흥청 국립식량과학원) ;
  • 우관식 (농촌진흥청 국립식량과학원)
  • Received : 2016.01.21
  • Accepted : 2016.02.22
  • Published : 2016.06.30
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Abstract

This study was conducted to investigate changes in isoflavone composition (glycosides and bio-active aglycones) and evaluate the quality characteristics of doenjang prepared using different Bacillus strains (KACC15935 and HJ18-9). After 60 days of fermentation, ${\beta}-glucosidase$ activity of doenjang fermented with B. subtilis HJ18-9 was higher than those of other samples. Contents of aglycones (daidzein, genistein, and glycitein) in B. subtilis HJ18-9 significantly increased up to $703.90{\pm}11.09{\mu}g/g$. In addition, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity increased markedly during fermentation. These results suggest that fermentation with B. subtilis could be used to increase ${\beta}-glucosidase$ activity with a view towards development of functional foods.

본 연구는 된장 제조 시 자연 발효시킨 대조구와 Bacillus subtilis KACC15935, B. subtilis HJ18-9 균주를 starter로 접종하여 발효시킨 된장의 품질 특성과 isoflavone의 함량과 항산화 활성을 측정하였다. ${\beta}-Glucosidase$ 활성은 발효 50일에 가장 높은 효소 활성을 보였으며, HJ18-9 처리구가 발효 35일부터 발효가 끝나는 시점까지 유의적으로 높은 효소 활성을 나타내었다. 발효종료시점인 60일에 된장의 체내 이용률이 높은 isoflavone 비배당체 함량은 대조구, KACC15935, HJ18-9 처리구가 각각 $122.10{\pm}0.11$, $137.78{\pm}1.12$ 및 $703.80{\pm}11.09{\mu}g/g$으로 나타났다. 이는 발효 10일차 된장의 비배당체 함량에 비하여 각각 2.74, 1.88 및 10.27배 높은 전환율을 보였다. 또한 발효 60일 차에 HJ18-9 처리구가 DPPH 라디칼 소거 활성은 29.08%, 총페놀 함량은 378.14 mg/100 g으로 다른 처리구보다 유의적으로 높은 함량을 나타내었다. 이러한 결과로 본 연구를 통해 ${\beta}-glucosidase$ 활성이 있는 HJ18-9 균주를 starter로 접종하여 체내흡수율이 높은 isoflavone 비배당체 함량이 높으며 총페놀 함량과 DPPH 라디칼 소거능이 우수한 기능성 된장을 제조함으로써, 기능성 장류 가공품 개발의 기초연구가 되고자 하였다.

Keywords

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