Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Evaluation of the Antioxidant, Anti-inflammatory, and Anti-obesity Properties and Estrogen-like Activity of Cheonggukjang According to the Fermentation Period of Four Soybean Species

청국장의 콩 종류별 발효시간에 따른 항산화·항염·항비만·에스트로겐 활성 평가

  • Eun-Suk, Jung (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA) ;
  • Haeng-Ran, Kim (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA) ;
  • Kyeong-A, Jang (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA) ;
  • Mi-Kyung, Seo (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA) ;
  • Han-na, Chu (Department of Agrofood Resources, National Institute of Agricultural Sciences, RDA)
  • 정은숙 (국립농업과학원 농식품자원부) ;
  • 김행란 (국립농업과학원 농식품자원부) ;
  • 장경아 (국립농업과학원 농식품자원부) ;
  • 서미경 (국립농업과학원 농식품자원부) ;
  • 추한나 (국립농업과학원 농식품자원부)
  • Received : 2022.10.19
  • Accepted : 2022.11.24
  • Published : 2022.12.31
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Abstract

The Cheonggukjang used in this study was made with four soybean cultivars grown and harvested at the National Agrobiodiversity Center of the National Academy of Agricultural Sciences: C1 (KLS87248), C2 (Nongrim 51), C3 (GNU-2007-14613), and C4 (Daewon). The soybeans were inoculated with Bacillus subtilis AFY-2 and fermented for 0, 12, 21, 36, 45, and 60 h in a culture room at 35℃. ABTS and DPPH radical scavenging activities were significantly increased upon fermentation for 12 hours in all samples and maintained or decreased after 21 hour The inhibition of NO production was significantly increased compared to the LPS-treated group, and the C2 sample showed inhibition of NO production at 12 hours of fermentation, and the C3 sample showed inhibition at 21 hours of fermentation. PCA analysis revealed that the ABTS and DPPH radical scavenging activity and NO production inhibitory activity reached peak levels around 12 h fermentation time for all samples. Our results indicate that the optimal fermentation time of the Cheonggukjang sample is 12 hours, confirming the high correlation of all experiments.

Keywords

Acknowledgement

본 연구는 농촌진흥청 국립농업과학원 농식품자원연구(과제번호 PJ01417202)의 지원에 의하여 수행되었고, 이에 감사드립니다.

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