• Title, Summary, Keyword: Doenjang

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The Effect of Doenjang (Korean Soy Paste) on the Liver Enzyme Activities of the Sarcoma-180 Cell Transplanted Mice

  • Kim, Moon-Kyung;Moon, Suk-Hee;Park, Jong-Won;Park, Kun-Young
    • Preventive Nutrition and Food Science
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    • v.4 no.4
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    • pp.260-264
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    • 1999
  • Korean traditional fermented soy paste (doenjang) prolonged the life span of Balb/c mice injected with the sarcoma-180 cells. The activities of liver enzymes, such as xanthine oxidase, aminopyrine N-demethylase, aniline hydroxylase, ${\gamma}$-glutamylcysteine synthetase, glutathione reductase and glutathione S-transferase (GST), and the contents of lipid peroxide and glutathione were determined from the sarcoma-180 cell injected mice that were treated with methanol extracts from doenjang, miso and soybean. The content of lipid peroxide and the activity of xanthine oxidase in the liver of Balb/c mice which were increased by the transplantation of the sarcoma-180 cells were decreased by treatment with the methanol extract from doenjang. But the activities of aminopyrine N-dementhylase and aniline hydroxylase were not affected by the treatment of methanol extracts from doenjang to the mice injected with the sarcoma-180 cells. The content of glutathione, the activities of glutamylcysteine synthetase, glutathione reductase and glutathione S-transferase decreased by the injection of the sarcoma-180 were recovered considerably by the treatment of the methanol extract from doenjang.

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Physicochemical Characteristics of Traditional Doenjang with added Lentinus edodes (표고버섯을 첨가한 전통된장의 이화학적 특성)

  • Choi Sun-Young;Sung Nak-Ju;Kim Haeng-Ja
    • Korean journal of food and cookery science
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    • v.22 no.1
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    • pp.69-79
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    • 2006
  • Traditional doenjang with Lentinus edodes added at a concentration of 0, 3, 5 and 10% (w/w) was prepared and its physicochemical characteristics were analyzed during fermentation for 6 months. The moisture content, salt level and pH for doenjang were decreased with increasing addition of Lentinus edodes powder, but crude protein content was increased. Among the free sugars, glucose, galactose, arabinose, sucrose and maltose were identified and quantified, with the first two being the major free sugar. Minerals were detected in the order of Na> K> P> Ca> Mg> Fe while the content of Cu, Mn and Zn exhibited little change. The contents of each amino acid of traditional doenjang with added Lentinus edodes, glutamic, leucine and aspartic acids, had a much higher level. In fatty acid compositions, palmitic, stearic, oleic and linoleic acids were analyzed, with oleic acid being the most abundant fatty acid at $56.4{\pm}0.8\sim57.5{\pm}0.5%$ in all the tested samples. GMP and IMP contents of nucleotides and their related compounds were extremely high. It was thought that these substances contributed to the sweet taste of traditional doenjang with added Lentinus edodes. These results showed the applicability and high quality of traditional doenjang with added Lentinus edodes.

Selective Cytotoxic Effects of Doenjang (Korean Soybean Paste) Fermented with Bacillus Strains on Human Liver Cell Lines

  • Choi, Myeong-Rak;Lim, Hyun-Soo;Chung, Yoon-Ju;Yoo, Eun-Jeong;Kim, Jong-Kyu
    • Journal of Microbiology and Biotechnology
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    • v.9 no.4
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    • pp.504-508
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    • 1999
  • This report compares the selective cytotoxic effects of Doenjang fermented by various Bacillus strains (Bacillus sp. SS9, SSA3, and PM3) on human liver cell lines with that of conventional Doenjang (DTY, DTG, and DTK) and commercial Doenjang (DCM, DCD, and DCS). To investigate selective cytotoxic effects of Doenjang extracts, the cell density of HepG2 (Hepatocellular carcinoma) and CCL-13 (cells derived from human normal liver) was estimated after addition of the extracts by using a viable cell counting method. The maximum selectivity ratio ($IC_{50}$value against CCL-13/$IC_{50}$ value aganist HepG2) was observed by PM3 (extracts of Doenjang fermented with Bacillus sp. PM3). As for morphological changes shown by the addition of PM3 into HepG2 and CCL-13 cultures, HepG2 was significantly disrupted, however, CCL-13 was not affected. Also, the growth rate of HepG2 was decreased significantly by the addition of PM3. Consequently, PM3 showed a more detrimental effect on HepG2 than that on CCL-13.

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Effect of Doenjang (Korean Fermented Soybean Paste) on Lipid Oxidation and Cooking Properties of Pork Patties

  • Oh, Hyun-Ju;Kim, Chang-Soon
    • Food Science and Biotechnology
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    • v.18 no.5
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    • pp.1138-1144
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    • 2009
  • This study was carried out to investigate the cooking properties and lipid oxidation stability during storage at $4{\pm}1^{\circ}C$ when the various levels (5 to 20%) of doenjang (Korean fermented soybean paste) were added to pork patties cooked by pan frying (PF) and convection oven (CO). With increasing the addition of doenjang, cooking properties of pork patties revealed the improved cooking yield, less diameter reduction, and less thickness increase. Also, the shear force, hardness, and chewiness of pork patties were reduced. The PF cooking method showed better cooking properties than CO. Lipid oxidation expressed by the thiobarbituric acid reactive substances (TBARS) values was significantly reduced by the addition of more than 5% doenjang (p<0.05). The TBARS values of cooked pork patties by PF were significantly lower than CO during the 8 days of the storage (p<0.05). The development of warmed-over flavor (WOF) in cooked pork patties was delayed as the amount of the doenjang was increased. It was suggested that the addition of doenjang and PF favorably affected the cooking properties and stability of lipid oxidation in pork patties.

Effect of Salt Contents on High Pressure Inactivation of Microorganism in Doenjang (염 함량이 된장의 초고압 살균에 미치는 영향)

  • Mok, Chulkyoon
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.318-323
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    • 2011
  • High pressure processing (HPP) technology was applied to inactivate the microorganisms in Doenjang (soybean paste) and the effects of salt concentration on the HPP inactivation of microorganisms were analyzed. The microorganisms in Doenjang containing low salt content showed greater sensitivity to HPP than those with high salt content. HPP inactivation effects decreased as salt concentration of Doenjang increased. The HPP sensitivity decreased in the order of fungi, yeasts, bacteria in terms of microorganism type. The HPP of Doenjang at 6,500 atm for 40 min inactivated most yeasts and fungi, indicating that the HPP technology was applicable to control the microorganisms in Doenjang, especially with a low level of salt.

한국 재래식 된장과 고추장의 숙성 중 미생물, 효소활성 및 주요 성분의 변화

  • Lee, Jong-Soo;Kwon, Soo-Jin;Chung, Sung-Won;Choi, Young-Jun;Yoo, Jin-Young;Chung, Dong-Hyo
    • Microbiology and Biotechnology Letters
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    • v.24 no.2
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    • pp.247-253
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    • 1996
  • Changes in microorganisms, enzyme activities and major components of two types of Doenjang prepared with spring Meju and autumn Meju and Kochujang were investigated during 4 months of fermentation. The viable cell counts of aerobic bacteria in Doenjang and Kochujang were increased up to 60 days of fermentation, but viable cell counts of anaerobic bacteria did not show remarkable changes during fermentation. Viable cell count of yeast showed a rapid increase up to 15 days of fermentation in Doenjang and 60 days in Kochujang. It was found that $\alpha$-amylase activity of autumn Meju Doenjang and glucoamylase activity of Kochujang were higher than the other. Acidic and neutral protease showed the highest activity during 15-30 days of fermentation. The pH of Doenjang was increased up to pH 7.0 until 60 days of fermentation, but pH of Kochujang gradually decreased during fermentation. Moisture content of spring Meju Doenjang and Kochujang decreased to 40% during ferme- ntation and reducing sugar content of Kochujang increased up to 15 days of fermentation, but decreased after that.

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Change in the Quality of Doenjang with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria (유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 된장의 품질 변화)

  • Seo, Young-Ran;Kim, Sung-Hun;Song, Ho-Su
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.51 no.5
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    • pp.477-490
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    • 2018
  • This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, 1 and 3% by volume), and fermented at $25^{\circ}C$ for 12 weeks. After 12 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of ${\gamma}$-aminobutyric acid (297.55-300.03 mg/100 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and ${\gamma}$-aminobutyric acid content using FSP.

Growth Inhibitory Effects of $Doenjang$, Prepared with Various Solar Salts, on Cancer Cells (다양한 천일염으로 제조한 된장의 암세포 성장 억제 효과)

  • Yoon, Hae-Hoon;Kim, In-Cheol;Chang, Hae-Choon
    • Korean Journal of Food Preservation
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    • v.19 no.2
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    • pp.278-286
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    • 2012
  • The growth inhibition effect of $Doenjang$ that was prepared with various kinds of solar salt was investigated. $Doenjang$ was prepared using the bacterial koji and five kind of salt with 12% salt concentration (w/w): purified salt $Doenjang$, one-year aged solar salt $Doenjang$, four-year aged solar salt $Doenjang$, topan solar salt $Doenjang$, and boiled solar salt $Doenjang$. The $Doenjangs$ were fermented and aged for 18 months. The growth inhibition effects of the water extracts and the methanol extracts of the $Doenjangs$ were measured on AGS human gastric adenocarcinoma cells, HT-29 colon carcinoma cells, and BJ human foreskin normal cells using MTT assay. The water and methanol extracts of the $Doenjang$ samples showed growth inhibition effects on the cancer cells, in the following order of the samples with the strongest to the weakest effect: the four-year aged solar salt $Doenjang$, the topan solar salt $Doenjang$, the boiled solar salt $Doenjang$, the one-year aged solar salt $Doenjang$, and the purified salt $Doenjang$. The methanol extracts of the four-year aged solar salt Doenjang (AGS: 55% and HT-29: 48%) showed the strongest growth inhibition effect. In addition, decreased cancer cell numbers and morphological changes in the cancer cells (AGS and HT-29) were observed when the methanol extract of the four-year aged solar salt $Doenjang$ was treated. None of the $Doenjang$ extracts showed a growth inhibition effect on the BJ normal cells, though.

Quality Characteristics for Doenjang Using Squid Internal Organs (오징어 내장을 첨가한 된장의 품질 특성)

  • Seo, Ji-Hyung;Jeong, Yong-Jin
    • Korean Journal of Food Science and Technology
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    • v.33 no.1
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    • pp.89-93
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    • 2001
  • The quality characteristics of doenjangs added with squid internal organs were evaluated. The contents of moisture, salt and amino type nitrogen were similar among traditional doenjang and squid doenjang(I, II, III). But the color values were different. pH and peroxide value(POV) were high in squid doenjangs. Squid doenjang(I, II, III) contained much taurine($53.26{\sim}170.90\;mg%$) and ${\alpha}-aminobutyric$ acid($35.17{\sim}151.00\;mg%$) which were not detected in traditional doenjang. Also aspartic acid and glutamic acid related to palatable taste, threonine, serine and proline related to sweet tastes were much more in squid doenjangs. Contents of isoleucine and leucine related to bitter taste were similar with traditional doenjangs. Comparing with traditional doenjang, volatile flavor components in squid doenjangs had high ratio of esters such as ethylbutylether and aldehydes such as 2-propanal, 3-methylbutanal in contrast with low alcohols. Especially ethylbutylether, 2-propanol, 3-methyl-1-butanal, 2,6,10,14-tetramethyl-pentadecane, ethyllinoleate were only in squid doenjangs. From the sensory evaluation after 4 weeks, squid doenjang(II) added with 10% squid internal organs obtained the highest scores for taste as differing from traditional soybean paste and squid doenjang(I). But the total acceptability was higher in traditional doenjang because of strong fishy smell and dark color in squid doenjang. After 8 weeks squid doenjang(I, II) obtained high scores for taste and low scores for color and flavor.

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Characteristics of Bacterial-Koji and Doenjang(soybean paste) Made by using Bacillus subtilis DJI (Bacillus subtilis DJI을 이용하여 제조된 세균형 코지와 속성된장의 특성)

  • Chang, Mi;Chang, Rae-Choon
    • Microbiology and Biotechnology Letters
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    • v.35 no.4
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    • pp.325-333
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    • 2007
  • One bacterium with high proteinase production and spore-forming ability was isolated from korean traditional soybean paste(doenjang). The isolated strain was identified as Bacillus subtilis, based on gram-staining, biochemical properties and l6S rRNA gene sequencing, and designated as B. subtilis DJI. Its growth rate was very fast, and it reached its stationary phase within 9 h, and then started to form spores. Bacterial-koji and doenjang were prepared using B. subtilis DJI. Chemical components of the doenjang were determined after 2 months of aging period: amino nitrogen 507 mg%, crude protein 14.3%, crude fat 4.8% and water 54.9%. The composition of total and free amino acids and their ratios of doenjang were changed during the aging period. Among total amino acids in DJI doenjang, glutamic acid, aspartic acid, leucine and arginine were the major amino acids. The fibrinolytic activities of DJI doenjang and traditional doenjangs were 909.7 units/ml and $363.3{\sim}618.6\;units/ml$, respectively. Flavor compounds of DJI doenjang and traditional doenjang were extracted by SDE(simultaneous steam distillation and extraction), and analyzed by GC/MS; DJI doenjang possessed the typically favorable flavor compounds in traditional korean doenjang, with reduced off-flavor compounds.