상황버섯 추출액을 이용하여 제조한 된장의 효소 활성 및 기능성의 변화
Changes in Enzyme Activity and Physiological Functionality of Doenjang (Soybean Paste) Prepared with Extracts of Phellinus linteus
2
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
To evaluate changes in functional characteristics of traditional Doenjang during aging, Doenjang was prepared using an extract of Phellinus linteus (Phellinus extract). Control Doenjang was aged without the extract. The protease activity of Doenjang prepared with Phellinus extract was 3.15 units/mL. Tyrosinase and acetylcholinesterase inhibition activities were 45.78% and 55.18% of control, respectively, in the treated sample. When Salmonella enterica serovar Typhimurium TA100 was used as a reporter strain, antimutagenic activities against the mutagens MNNG and NPD were 90.42% and 82.57% of control values in the treated sample. When S. enterica serovar Typhimurium TA98 was used, antimutagenic activities were 60.28% and 50.33% of control, respectively. Hydrogen-donating activity was 86.65% in the treated sample, which was higher than that of the control (61.69%). Daidzin (an isoflavon glucoside) levels in Doenjang prepared with Phellinus extract were higher, by 35.49 mg/kg, than the control, whereas genistin was not detected in either group. Daidzin and genistin aglycone levels were 263.01 mg/kg and 262.60 mg/kg in the control and test groups, respectively.
Abstract
To evaluate changes in functional characteristics of traditional Doenjang during aging, Doenjang was prepared using an extract of Phellinus linteus (Phellinus extract). Control Doenjang was aged without the extract. The protease activity of Doenjang prepared with Phellinus extract was 3.15 units/mL. Tyrosinase and acetylcholinesterase inhibition activities were 45.78% and 55.18% of control, respectively, in the treated sample. When Salmonella enterica serovar Typhimurium TA100 was used as a reporter strain, antimutagenic activities against the mutagens MNNG and NPD were 90.42% and 82.57% of control values in the treated sample. When S. enterica serovar Typhimurium TA98 was used, antimutagenic activities were 60.28% and 50.33% of control, respectively. Hydrogen-donating activity was 86.65% in the treated sample, which was higher than that of the control (61.69%). Daidzin (an isoflavon glucoside) levels in Doenjang prepared with Phellinus extract were higher, by 35.49 mg/kg, than the control, whereas genistin was not detected in either group. Daidzin and genistin aglycone levels were 263.01 mg/kg and 262.60 mg/kg in the control and test groups, respectively.
참고문헌 (46)
- Kwon, S.H., "Antioxidant and anticarcinogenic effects of traditional Doenjang during maturation periods", Kor. J. Food Preserv, 11, pp.461~467 (2004)
- Jang, D.G., "Quality characteristics of Soy Sauces containing shiitake mushroom (Lentinus edodes)", J. Kor. Soc. Agric. Chem. Biotechnol, 46, pp.220~224 (2003)
- 이종수, "약용 식물 첨가 된장의 숙성 중 생리기능성의 변화", 한국식품저장유통학회, 10(2), pp.213~218 (2003), 한국식품저장유통학회
- Lee, J.S., "Changes of microorganisms, enzyme activities and major components during the fermentation of Korean traditional Doenjang and Kochujang", Kor. J. Food Preserv, 24, pp.247~253 (1998)
- Lee, J.W., "Characteristics of polysaccharide isolated from the fruit body and cultured mycelia of Phellinus linteus IY001", Kor. J. Mycol, 27, pp.424~429 (1999)
- Chung, K.S., "The antioxidant effects of the basidiocarps of phellinus spp", J. Agric. Sci, 40, pp.51~56 (1998)
- Sohn T.H., "Antimutagenicity and induction of anticarcinogenic phase II enzyme by basidiomycetes", J. Ethnopharmacol, 77, pp.103~109 (2001)
- Han, S.H., "The inhibitory effect of polysaccharides isolated from on tumor growth and metastasis", Immunopharmacol, 41, pp.157~164 (1999)
- Kim, D.H., "Production of a hypoglycemic, extracellular polysaccharide from the submerged culture of the mushroom, Phellinus linteus", Biotechnol. Lett, 23, pp.513~517 (2001)
- Joo, H.K., "Effects of mixture of improved Meju, Korean traditional Meju and Natto on soybean paste fermentation", J. Kor. Agric. Chem. Soc, 35, pp.286~293 (1992)
- Cheigh, H.S., "Antioxidative characteristics of melanoidin related products fractionated from fermented soybean sauce", J. Kor. Soc. Food Nutr, 22, pp.570~575 (1993)
- Park K.Y., "Antimutagenic effect of Doenjang (Korean fermented soy paste) toward aflatoxin", J. Kor. Soc. Food Nutr, 19, pp.156~162 (1990)
- Benjamin, H., "Reduction of bezo(α)pyren-induced mouse for stomach neoplasms in mice given nitrite and dietary soy sauce", Food Chem. Toxicol, 26, pp.671~678 (1998)
- Benjamin, H., "Inhibition of bezo(α)pyren-induced mouse for stomach neoplasia by dietary soy sauce", Cancer Res, 5, pp.2940~2942 (1991)
- Nagahara, A., "Inhibition of bezo(α)pyren-induced mouse for stomach neoplasia by a principal flavor component of japanese-style fermented soy sauce", Cancer Res, 52, pp.1754~1756 (1992)
- Ohsaki, Y., "Antitumor activity of magainin analogues against human lung lines", Cancer Res, 52, pp.3534~3538 (1992)
- Asahara, N., "Antimutagenicity and mutagen-binding activation of mutagenic pyrolyzares by microorganisms isolated from japanese miso", J. Sci. Food Agric, 58, pp.395~401 (1992)
- Lee, H.J., "Health functional peptides from foods", proceed. IUFOST '96 Regional Symp. on Non-Nutritive Health Factors for future Foods, pp.192~200 (1996)
- Hull, M.E., "Studies on milk proteins. Ⅱ. Colorimetric determination of the partial hydrolysis of the proteins in milk", J. Dairy Sci, 30, pp.881~884 (1974)
- Jung, S.W., "Fermentation of tyrosinase inhibitor in mushroom media", Kor. J. Appl. Microbiol. Biotechnol, 24, pp.22~233 (1996)
- Cheung, H.S., "Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung", Biochem. Pharmacol, 20, pp.1637~1640 (1971)
- Maron, D.M., "Revised methods for the Salmonella mutagenicity test", Mutat. Res, 113, pp.173~219 (1983)
- Yahagi, T., "Mutagenicity of carcinogenic azo dye and their derivative", Cancer Lett, 1, pp.91~98 (1975)
- Yahagi, T., "Mutagenicities of N-nitrosamines on Salmonella test", Mutat. Res, 48, pp.121~126 (1977)
- Bois, M.S., "Antioxidant determination by the use of a stable free radical", Nature, 26, pp.1199~2004 (1958)
- Kim, W.C., "Rapid high performance liquid chromatographic quantification of major isoflavones in soybeans and soybean pastes", Food. Sci. Biotechnol, 15, pp.24~27 (2006)
- Rhee, C.H., "Changes in the physiological property, angiotensin converting enzyme inhibitory effect and antimutagenicity during the fermentation of korean traditional soy paste (Doenjang)", Kor. J. Food Preserv, 13, pp.603~610 (2006)
- Kim, B.S., "Changes of enzyme activity and physiological functionality of traditional Doenjang during fermentation in the using Bacillus sp. SP-KSW3", Kor. J. Food Preserv, 14, pp.603~610 (2007)
- Iyenger, R., "Anti-browning agents: alternatives to the use of sulfites in foods", Trends Food Sci. Technol, 3, pp.60~65 (1992)
- Vamons-Vigyazo, L., "Polyphenol oxidase and peroxidase in fruits and vegetables", CRC Crit. Rev. Food Sci. Nutr, 15, pp.49~53 (1981)
- Tomita, K., "A new screening method for melanin biosynthesis inhibitors using Streptomyces bikiniensis", J. Antiobiot, 43, pp.1601~1605 (1990)
- Lozano-de-Gonzales, P.G., "Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice", J. Food Sci, 58, pp.399~405 (1993)
- Otwell, W.S., "Inhibition of shrimp melanosis by 4-hexyresorcinol", J. Aquatic Food Prod. Technol, 1, pp.53~57 (1992)
- McEvily, A.J., "Compositions and methods for inhibiting browning in foods and beverages. US Patent 5,202,141", ~ (1993)
- Manjusri, D., "Pulmonary angiotensin converting enzyme", J. Biol. Chem, 250, pp.6762~6768 (1975)
- Gavars, I., "Bradykinin-mediated effects of ACE inhibition", Kindey Inter, 42, pp.1020~1029 (1992)
- Kinoshita, E., "Purification and identification of an angiotensin I-converting enzyme inhibitor from soy sauce", Biosci. Biotechnol. Biochem, 57, pp.1107~1110 (1993)
- Suh, H.J., "Purification of ACE inhibitor from soybean paste(in Korean)", Agric. Chem. Biotechnol, 37, pp.441~445 (1994)
- Shin, Z.I., "Fraction of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste(in Korean)", Kor. J. Food. Sci. Technol, 27, pp.230~234 (1995)
- Rhee, C.H., "Changes of microorganisms, enzyme activity and physiological functionality in the traditional Doenjang with various concentrations of Lentinus edodes during fermentation", J. Kor. Soc. Agric. Chem. Biotechnol, 43, pp.277~284 (2000)
- Jang, S.M., "Changes of microorganisms, enzyme activity and physiological functionality in the korean soybean paste with various concentrations of Ginseng extract during fermentation", Kor. J. Postharvest Sci. Technol, 7, pp.313~320 (2000)
- Peterson, G., "Genistein inhibition of the growth of human breast cancer cells: Independence from estrogen receptors and the multi-drug resistance gene", Biochem. Biophysic. Res. Commun, 179, pp.661~667 (1991)
- Pagliacci, M.C., "Growth-inhibitory effects of the natural phytoestrogen genistein in MCF-7 human breast cancer cells", Eur. J. Cancer, 30, pp.1675~1682 (1994)
- Wang, H.J., "Isoflavone composition of america and japanese soybeans in iowa: Effects of variety, crop years, and location", J. Agric. Food Chem, 42, pp.1674~1677 (1994)
- Hutchins, A.M., "Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products", J. Am. Diabetic Assoc, 95, pp.545~551 (1995)
- King, R.A., "Absorption and excretion of the soy isoflavone genistein in rats", J. Nutr, 126, pp.176~182 (1996)