본문 바로가기
KERD
논문KCI 등재

Bacillus sp. SP-KSW3을 이용하여 제조한 간장의 발효 기간에 따른 효소 활성 및 기능성의 변화

Changes of Enzyme Activity and Physiological Functionality of Traditional Kanjang(Soy Sauce) during Fermentation in the UsingBacillus sp. SP-KSW3

2

조회

0

다운로드

4

인용

0

참고문헌

키워드

주제분류식품과학

초록

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type Ⅰ) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type Ⅰ). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type Ⅰ), respectively. Hydrogen donating ability 2 year for maturing (Type Ⅰ) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected. The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type Ⅰ), respectively.

Abstract

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type Ⅰ) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type Ⅰ). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type Ⅰ), respectively. Hydrogen donating ability 2 year for maturing (Type Ⅰ) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected. The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type Ⅰ), respectively.

참고문헌 (37)

  1. Cho, S.H., "Quality characterization of Kanjang (Soy sauce) fermentation with bamboo sap, xylem sap and goroaoe", Kor. J. Food Preserv, 14, pp.294~300 (2007)
  2. Ito, A., "Effects of soy products in reducing risk of spontaneous and neutron induced liver tumors in mice", Int. J. Oncol, 2, pp.773~775 (1993)
  3. Lee,E.J., "Chemical changes of Kanjang made with Barely Bean", Kor. J. Food Sci. Technol, 34, pp.751~756 (2002)
  4. Choi, J.D., "The effects of mashing and maturing conditions on the quality of Korean traditional Kanjang (Soy sauce)", 40, pp.365~368 (1997)
  5. A study on the physiological function of traditional kanjang and doenjang, and development of process for functional food. Annual report of ARPC, Korea, "Choi, S.Y.", ~ (1997)
  6. Study on the novel antimutagenic pigments in traditional soy sauce and soybaen paste. Annual report of ARPC, Korea, "Kim, J.K.", ~ (1997)
  7. Im, M.H., "Improvement of meju preparation method for the production of korean traditional Kanjang (Soy sauce)", Kor. J. Food Sci. Technol, 30, pp.608~614 (1998)
  8. Yoo, J.Y., "Improved process for preparation of traditional Kanjang (Korean-Style Soy Sauce)", J. Kor. Soc. Food Sci. Nutr, 27, pp.268~274 (1998)
  9. Kim, D.H., "Biochemical characteristics of whole soybean cereals fermented with Asperigillus strains", Kor. J. Appl. Microbiol. Biotechnol, 26, pp.551~557 (1998)
  10. Yoo, S.K., "Isolation and identification of microorganisms in Korean traditional soybaen paste and soybean sauce", Kor. J. Appl. Microbiol. Biotechnol, 27, pp.113~117 (1999)
  11. Choi, K.S., "Effects of Meju manufacturing periods on the fermentation characteristics of Kanjang, Korean traditional soy sauce", J. Kor. Soc. Agric. Chem. Biotechnol, 42, pp.277~282 (1999)
  12. Choi, K.S., "Effects of mashing proporation of soybean to salt brine on Kanjang (Soy sauce) quality", Kor. J. Food Sci. Technol, 32, pp.174~180 (2000)
  13. Chung, H.C., "The effects of maturing temperature of Kanjang mash on the distributions of compositions and sensory characteristics of Kanjang", J. Kor. Soc. Agric. Chem. Biotechnol, 43, pp.253~259 (2000)
  14. Chae, H.J., "Production and characteristics of enzymatically hydrolyzed soy sauceby the treatment using protease", J. Kor. Soc. Food Sci. Nutr, 26, pp.784~787 (1997)
  15. AOAC, "Official methods of analysis. 15th ed., Association of Official Analytical Chemists, Washington D.C. USA", ~ (1990)
  16. Summer, J.B., "Dinitrosalicylic acid method for glucose", J. Biol. Chem, 60, pp.393~398 (1925)
  17. Dubois, M., "Colorimetric method for determination of sugars and related substances", Anal. Chem, 28, pp.350~352 (1956)
  18. 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)
  19. Jung, S.W., "Fermentation of tyrosinase inhibitor in mushroom media", Kor. J. Appl. Microbiol. Biotechnol, 24, pp.227~233 (1996)
  20. Cheung, H.S., "Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung", Biochem. Pharmacol, 20, pp.1637~1640 (1971)
  21. Maron, D.M., "Revised methods for the Salmonella mutagenicity test", Mutat. Res, 113, pp.173~219 (1983)
  22. Yahagi, T., "Mutagenicity of carcinogenic azo dye and their derivative", Cancer Lett, 1, pp.91~98 (1975)
  23. Yahagi, T., "Mutagenicities of N-nitrosamines on Salmonella test", Mutat. Res, 48, pp.121~126 (1977)
  24. Bois, M.S., "Antioxidant determination by the use of a stable free radical", Nature, 26, pp.1199~2004 (1958)
  25. 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)
  26. 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.545~551 (2007)
  27. Iyenger, R., "Anti-browning agents: alternatives to the use of sulfites in foods", Trends Food Sci. Technol, 3, pp.60~65 (1992)
  28. Vamons-Vigyazo, L., "Polyphenol oxidase and peroxidase in fruits and vegetables", CRC Crit. Rev. Food Sci. Nutr, 15, pp.49~53 (1981)
  29. Tomita, K., "A new screening method for melanin biosynthesis inhibitors using Streptomyces bikiniensis", J. Antiobiot, 43, pp.1601~1605 (1990)
  30. 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)
  31. Otwell, W.S., "Inhibition of shrimp melanosis by 4-hexyresorcinol", J. Aquatic Food Prod. Technol, 1, pp.53~57 (1992)
  32. McEvily, A.J., "Compositions and methods for inhibiting browning in foods and beverages. US Patent 5, 202,141", ~ (1993)
  33. Shin, Z.I., "Fraction of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste (Korean)", Kor. J. Food Sci. Technol, 27, pp.230~234 (1995)
  34. Hutchins, A.M., "Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products", J. Am. Dietetic Assoc, 95, pp.545~551 (1995)
  35. Peterson, G., "Genistein inhibition of the growth of human breast cancer cells: Independence from estrogen receptors and the multi-drug resistance gene", Biochem. Biophys. Res. Commun, 179, pp.661~667 (1991)
  36. 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)
  37. 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)

관련 논문AI추천

메주 제조 시 Bacillus subtilis의 첨가가 재래식 된장의 발효에 미치는 영향김원찬, 박희동, 이인구, 이창호한국식품저장유통학회 · Food Science and Preservation2008 · 제15권 제4호상황버섯 추출액을 이용하여 제조한 된장의 효소 활성 및 기능성의 변화권기영, 김병수, 김정희, 박희동, 신미경, 우철주, 이창호한국식품저장유통학회 · Food Science and Preservation2008 · 제15권 제5호Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191고건희, 구영민, 김윤근, 김현준, 남상해, 신의철, 안민주, 이신우, 이희율, 조계만, 주옥수, 황정은, Md. Azizul Haque한국환경농학회 · 한국환경농학회지2016 · 제35권 제1호소금 종류를 달리하여 제조한 된장들의 발효 중 protease 역가 및 항산화 활성 변화김정환, 김현진, 심재민, 이강욱한국미생물·생명공학회 · 한국미생물·생명공학회지2016 · 제44권 제3호Bacillus subtilis에 의한 발아 및 미발아 황태 청국장 발효고태훈, 김동섭, 박근태, 박성보, 손홍주, 이나리, 이상미, 황대연한국미생물·생명공학회 · 한국미생물·생명공학회지2013 · 제41권 제2호옹기에서 발효된 간장의 품질 및 건강 기능성 증진 효과김종희, 박건영, 이소영, 이종현, 임양이, 홍근혜한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제3호

이 간행물의 다른 논문 (14건)