Food Science and Preservation (한국식품저장유통학회지)

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

DOI QR Code

Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powder

여주분말 함유 간장의 이화학적 특성, phytochemical 함량 및 생리활성 비교

  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Dong Hee (Gyeongbuk Institute for Bioindustry) ;
  • Joo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Kim, Su Cheol (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Park, Kyung Sook (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Um, Bong Sik (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 황정은 (경남과학기술대학교 식품과학부) ;
  • 이동희 (경북바이오산업연구원) ;
  • 주옥수 (경남과학기술대학교 식품과학부) ;
  • 이희율 (경남과학기술대학교 식품과학부) ;
  • 김수철 (경남과학기술대학교 식품과학부) ;
  • 박경숙 (경남과학기술대학교 식품과학부) ;
  • 엄봉식 (경남과학기술대학교 식품과학부) ;
  • 조계만 (경남과학기술대학교 식품과학부)
  • Received : 2017.11.22
  • Accepted : 2017.12.22
  • Published : 2017.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, contetnts of phenolic acid and isoflavone, and biological activities of soy sauce were compared the soy sauce added bitter melon powder (BMPs). After the fermentation, pHs were decreased from 5.83 (0% BMP), 5.47 (5% BMP), and 5.32 (10% BMP) to 5.28, 5.36, and 5.16 at 90 days, whereas the acidities of soy sauce were increased from 0.06%, 0.07%, and 0.09% to 0.30%, 0.28%, and 0.36% at 90 days, respectively. In addition, the salinities of soy sauce were decreased, while viable cell numbers including Bacillus and yeast were increased. The contents of total phenolic, isoflavone-aglycone, and phenolic acid and antioxidant and ${\alpha}$-glucosidase inhibition activities were significantly increased for 90 days, while the isoflavone-glycoside contents were decreased. In Particular, soy sauce with 10% BMP at 90 days showed the highest contents of glutamic acid (GA, 9,876.09 mg/100 mL) and ${\gamma}$-aminobutyric acid (GABA, 325.02 mg/100 mL) contents than among other samples. Additionally, the radical scavenging activities (DPPH, ABTS, ${\cdot}OH$, and FRAP) and ${\alpha}$-glucosidase inhibition activities of soy sauce with 10% BMP at 90 days were shown to be high 96.07%, 97.27%, 59.47%, 1.98%, and 79.96%, respectively.

본 연구는 여주 분말 첨가 간장의 기능성 화합물인 phenolic acid(p-hydrobenzoic acid)와 이소플라본(daidzein 및 genistein) 함량 및 항산화 효과를 측정하였다. 여주 분말 10% 첨가 간장의 pH 변화는 5.83(0% BMP), 5.47(5% BMP) 및 5.32(10% BMP)에서 5.28, 5.36 및 5.16으로 감소하였고, 총산은 반대로 0.06%, 0.07% 및 0.09%에서 0.30%, 0.28% 및 0.36%로 증가하였다. 한편 염도는 감소하였고, Bacillus와 효모의 생균수는 증가하였다. 여주 분말 첨가 간장은 모두 공통적으로 90일째 isoflavone 배당체 형태가 감소하는 반면, total phenolics 및 isoflavone 비배당체 함량과 phenolic acid 함량, 항산화 활성 및 탄수화물 분해효소 저해활성은 증가하였다. 특히 10% 여주 분말 첨가 간장의 경우 glutamic acid(GA, 9,876.09 mg/100 mL)와 ${\gamma}$-aminobutyric acid(GABA, 325.02 mg/100 mL) 함량이 다른 간장들에 비해 높은 것으로 나타났다. 한편 10% 여주 분말 첨가 간장은 90일째 항산화 활성(DPPH, ABTS, ${\cdot}OH$ 라디칼 소거활성 및 FRAP 환원력)과 ${\alpha}$-glucosidase 저해율은 각각 96.07%, 97.27%, 59.47%, 1.98, 및 79.96%로 아주 우수한 활성을 나타내었다.

Keywords

References

  1. Kim JS, Kim HO, Moon GS, Lee YS (2008) Comparison of characteristics between soy sauce and black soy sauce according to the ripening period. J East Asian Soc Diet Life, 18, 981-988
  2. Lee JH, Chung MG (2011) Determination of optimal acid hydrolysis time of soybean isoflavones using drying oven microwave assisted methods. Food Chem, 129, 577-582 https://doi.org/10.1016/j.foodchem.2011.04.069
  3. Choi YB, Woo JG, Noh WS (1999) Hydrolysis of ${\beta}$-glycosidic bonds of isoflavone cojugates in the lactic acid fermentation of soy milk. Korean J Food Sci Technol, 31, 189-195
  4. Jackman KA, Woodman OL, Chrissobolis S, Sobey CG (2007) Vasorelaxant and antioxidant activity of the isoflavone metabolite equol in carotid and cerebral arteries. Brain Res, 1141, 99-107 https://doi.org/10.1016/j.brainres.2007.01.007
  5. Shon MY, Lee J, Choi JH, Choi SY, Nam SH, Seo KI, Lee SW, Sung NJ, Park SK (2007) Antioxidant and free radical scavenging activity of methanol extract of Chungkukjang. J Food Composition Anal, 20, 113-118 https://doi.org/10.1016/j.jfca.2006.08.003
  6. Jeong MK, Bang MH, Seol SM, Kim WK (2002) The effects of isoflavone on lipid metabolism and immune responses in SD rats. Korean J Nutr, 35, 635-642
  7. Shin JH, Kang MJ, Yang SM, Lee SJ, Ryu JH, Kim RJ, Sung NJ (2010) Comparison of physicochemical properties and antioxidant activities of Korean traditional Kanjang and garlic added soy sauce. Korean J Agric Life Sci, 44, 39-48
  8. Grover JK, Yadav SP (2004) Pharmacological actions and potential uses of Momordica charantia. J Ethnopharmacol, 93, 123-132 https://doi.org/10.1016/j.jep.2004.03.035
  9. Kubola J, Siriamornpun S (2008) Phenolic contents and antioxidant activities of bitter gourd (Momoridica charantia L.) leaf, stem and fruit fraction extracts in vitro. Food Chem, 110, 881-890 https://doi.org/10.1016/j.foodchem.2008.02.076
  10. Singh A, Singh SP, Bamezai R (1998) Momordica charantia (bitter gourd) peel, pulp, seed and whole fruit extract inhibits mouse skin papillomagenesis. Tosicol Lett, 94, 37-46 https://doi.org/10.1016/S0378-4274(97)00099-4
  11. Rathi SS, Grover JK, Vats V (2002) The effect of Momordica charantia and Mucuna pruriens in experimental diabetes and their effect on key metabolic enzymes involved in carbohydrate metabolism. Phytother Res, 16, 236-243 https://doi.org/10.1002/ptr.842
  12. Parkash A, Ng TB, Tso WW (2002) Purification and characterization of charantin, a napin-like ribosomeinactivating peptide from bitter gourd (Momordica charantia) seeds. J Pept Res, 59, 197-202 https://doi.org/10.1034/j.1399-3011.2002.00978.x
  13. Schmourlo G, Mendonca-Filho RR, Alviano CS, Costa SS (2005) Screening of antifungal agents using ethanol precipitation and bioautography of medicinal and food plants. J Ethnopharmacol, 96, 563-568 https://doi.org/10.1016/j.jep.2004.10.007
  14. Bourinbaiar AS, Lee-Huang S (1995) Acrosin inhibitor, 4'-acetamidophenyl 4-guanidinobenzoate, an experimental vaginal contraceptive with anti-HIV activity. Contraception, 51, 319-322 https://doi.org/10.1016/0010-7824(95)00094-Q
  15. Hamato N, Koshiba T, Pham TN, Tatsumi Y, Nakamura D, Takano R, Hayashi K, Hong YM, Hara S (1995) Trypsin and elastase inhibitors from bitter groud (Momordica charantia LINN) seeds: purification, amino acid sequences, and inhibitory activities of four new inhibitors. J Biochem, 117, 432-437 https://doi.org/10.1093/jb/117.2.432
  16. Cho KM, JOO OS (2015) Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon. Korean J Food Preserv, 22, 119-128 https://doi.org/10.11002/kjfp.2015.22.1.119
  17. Cho KM, Lee JH, Yun HD, Ahn BY, Kimm H, Seo WT (2011) Changes of phytochemical constituents (isoflavones, flavonols, and phenolic acids) during Cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90. J Food Comp Anal, 24, 402-410 https://doi.org/10.1016/j.jfca.2010.12.015
  18. Hwang CE, Seo WT, Cho KM (2013) Enhanced antioxidant effect of black soybean by Cheonggukjang with potential probiotic Bacillus subtilis CSY191. Korean J Microbiol, 49, 391-397 https://doi.org/10.7845/kjm.2013.3070
  19. Aguirre L, Garro MS, de Giori CS (2008) Enzymatic hydrolysis of soybean protein using lactic acid bacteria. Food Chem, 111, 976-982 https://doi.org/10.1016/j.foodchem.2008.05.018
  20. Nishiwaki T, Hayashi K (2001) Purification and characterization of an aminopeptidase from the edible basidiomycete Grifola frondosa. Biosci Biotechnol Biochem, 65, 424-427 https://doi.org/10.1271/bbb.65.424
  21. Yang B, Yang H, Li J, Li Z, Jiang Y (2011) Amino acid composition molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chem, 124, 551-555 https://doi.org/10.1016/j.foodchem.2010.06.069
  22. Zarkadas CG, Gagnon C, Gleddie S Khanizadeh S, Cober ER, Guillemette RJD (2007) Assessment of the protein quality of fourteen soybean [Glycine max (L.) Merr.] cultivars using amino acid analysis and two-dimensional electrophoresis. Food Res Int, 40, 129-146 https://doi.org/10.1016/j.foodres.2006.08.006
  23. Miliauskas G, Venskutonis PR, Van Beek TA (2004) Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem, 85, 231-237 https://doi.org/10.1016/j.foodchem.2003.05.007
  24. Lee JH, Seo WT, Cho KM (2011) Dertermination of phytochemical contents and biological activities from the fruits of Elaeagnus multiflora. J Food Sci Nutr, 16, 29-36
  25. Pratt DE, Birac PM, Porter WL, Giffee JW (1981) Phenolic antioxidants of soy protein hydrolyzates. J Food Sci, 47, 24-35
  26. Seo A, Morr CV (1984) Improved high-performance liquid chromatographic analysis of phenolic acids. J Agric Food Chem, 32, 530-533 https://doi.org/10.1021/jf00123a028
  27. Boo HO, Lee HH, Lee JW, Hwang SJ, Park SU (2009) Different of total phenolics and flavonoids, radical scavenging activities and nitrite scavenging effects of Momordica charntia L. according to cultivars. Korean J Medicinal Crop Sci, 17, 15-20
  28. Cho HK, Lee JY, Seo WT, Kim MK, Cho KM (2012) Quality characteristics and antioxidant effects during Makgeolli fermentation by purple sweet potato-rice Nuruk. Korean J Food Sci Technol, 44, 728-735 https://doi.org/10.9721/KJFST.2012.44.6.728
  29. Choi MH, Kang JR, Kang MJ, Sim HJ, Lee CK, Kim GM, Kim DG, Shin JH (2016) Quality characteristics and antioxidant activity of soy sauce with added levels of black garlic extract. Korean J Food Cookery Sci, 32, 188-196 https://doi.org/10.9724/kfcs.2016.32.2.188
  30. Jang YJ, Kim EJ, Choi YH, Choi HS, Song J, Choi JH, Park SY (2014) Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus. Korean J Food Preserv, 21, 885-891 https://doi.org/10.11002/kjfp.2014.21.6.885
  31. Park SY, Jang YJ, Kim EJ, Choi YH, Choi HS, Choi JH, Song J (2014) Quality characteristics of soy sauce containing Gastrodia elata during fermentation. J East Asian Dietary Life, 24, 875-882
  32. Otieno DO, Ashton JF, Shah NP (2006) Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei. Food Res Int, 39, 394-407 https://doi.org/10.1016/j.foodres.2005.08.010
  33. Marazza JA, Nazareno MA, de Giori GS, Garro MS (2012) Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. J Funct Foods, 4, 594-601 https://doi.org/10.1016/j.jff.2012.03.005
  34. Chien HC, Huang HY, Chou CC (2006) Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria. Food Microbiol, 23, 772-778 https://doi.org/10.1016/j.fm.2006.01.002
  35. Donkor ON, Shah NP (2008) Production of ${\beta}$-glucosidase and hydrolysis of isoflavone phytoestrogen by Lactobacillus acidophilus, bifidobacterium lactis, and Lactobacillus casei in soymilk. J Food Sci, 73, 15-20
  36. Yang B, Zhao MM, Shi J, Yang N, Jiang YM (2008) Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp. Food Chem, 106, 685-690 https://doi.org/10.1016/j.foodchem.2007.06.031
  37. Chen HM, Muramoto K, Yamauchi F (1995) Structural analysis of antioxidative peptides from soybean ${\beta}$-conglycinin. J Agric Food Chem, 43, 574-578 https://doi.org/10.1021/jf00051a004
  38. Eresha Mendis NR, Jung WK, Je JY, Kim SK (2005) Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Res Int, 38, 175-182 https://doi.org/10.1016/j.foodres.2004.10.002
  39. Suetsuna K, Ukeda H, Ochi H (2000) Isolation and characterization of free radical scavenging activities peptides derived from casein. J Nutr Biochem, 11, 128-131 https://doi.org/10.1016/S0955-2863(99)00083-2
  40. Heim KE, Tagliaferro AR, Bobilya DJ (2002) Flaovnoid antioxidants: Chemistry, metabolism and structure-activity relationships. J Nutr Biochem, 13, 572-584 https://doi.org/10.1016/S0955-2863(02)00208-5
  41. Mai TT, Thu NN, Tien PG, Chuyen NV (2007) Alpha-glucosidase inhibitory and antioxidant activities of Vietnamese edible plants and their relationships with polyphenol contents. J Nutr Sci Vitaminol, 53, 267-276 https://doi.org/10.3177/jnsv.53.267
  42. Lee BH, Lo YH, Pan TM (2013) Anti-obesity activity of Lactobacillus fermented soy milk products. J Funct Foods, 5, 905-913 https://doi.org/10.1016/j.jff.2013.01.040
  43. Behlou N, Wu G (2013) Genistein: A promising therapeutic agent for obesity and diabetes treatment. Eur J Pharmacol, 698, 31-38 https://doi.org/10.1016/j.ejphar.2012.11.013
  44. Xu ML, Wang L, Kim HS, Jin CW, Cho DH (2010) Antioxidant and anti-diabetes activity of extracts from Machilus thunbergii S.et Z. Korean J Medicinal Crop Sci, 18, 34-39
  45. Ranilla LG, Kwon YI, Apostolidis E, Shetty K (2010) Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin. Bioresour Technol, 101, 4676-4689 https://doi.org/10.1016/j.biortech.2010.01.093
  46. Park HS, Kim WK, Kim HP, Yoon YG (2015) The efficacy of lowering blood glucose levels using the extracts of fermented bitter melon in the diabetic mice. J Appl Biol Chem, 58, 259-265 https://doi.org/10.3839/jabc.2015.041
  47. Moon JH, Choi DW, Kim SE, Seomoon JH, Hong SY, Kim HK, Cho KM, Song J, Kang SS, Kim KH, Kwon OK (2015) Comparison of biological activities of ethanol extracts of unripe fruit of bitter melon (Momordica charantia L.) cultivated in Hamyang, Korea. J Korean Soc Food Sci Nutr, 44, 1637-1644 https://doi.org/10.3746/jkfn.2015.44.11.1637

Cited by

  1. Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone vol.25, pp.4, 2018, https://doi.org/10.11002/kjfp.2018.25.4.461
  2. Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts vol.25, pp.7, 2017, https://doi.org/10.11002/kjfp.2018.25.7.863
  3. Comparison of primary and secondary metabolite compositions and antioxidant effects of specific soybean cultivars vol.26, pp.5, 2017, https://doi.org/10.11002/kjfp.2019.26.5.555
  4. Diversity of Bacillus groups isolated from fermented soybean foods (‘Doenjang’ and ‘Kanjang’) and their fermentation characteristics of ‘Cheonggukjang’ vol.27, pp.7, 2017, https://doi.org/10.11002/kjfp.2020.27.7.946
  5. Quality Characteristics and Antioxidant Activities of Soy Sauce with the Addition of Dried Burdock Root vol.31, pp.3, 2017, https://doi.org/10.17495/easdl.2021.6.31.3.182