Biological activities of cheonggukjang prepared with several soybean cultivars

To select proper soybean cultivars for producing functional cheonggukjang, a comparison was made of the physiological activities of different cheonggukjang prepared with 30 different soybean cultivars. The isoflavone content was highest in the cheonggukjang made from 'Daepung' soybeans at...

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Bibliographic Details
Published in:Food science and biotechnology 2012, 21(2), , pp.475-483
Main Authors: Kim, M.H., Chonbuk National University, Jeonju, Republic of Korea, Kim, S.Y., Chonbuk National University, Jeonju, Republic of Korea, Ko, J.M., National Institute of Crop Science, RDA, Miryang, Republic of Korea, Jeong, D.Y., Sunchang Research Center for Fermentation Microbes, Sunchang, Republic of Korea, Kim, Y.S., Chonbuk National University, Jeonju, Republic of Korea
Format: Article
Language:English
Subjects:
Aglycones
biological activity
Chemistry
Chemistry and Materials Science
cheonggukjang
Color
COMPOSE PHENOLIQUE
COMPUESTOS FENOLICOS
DPPH
fibrin
Food Science
Free radicals
Isoflavones
Nutrition
Peptidyl-dipeptidase A
PHENOLIC COMPOUNDS
Polyphenols
Research Article
soybean cultivar
Soybeans
Superoxide dismutase
식품과학
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Summary:To select proper soybean cultivars for producing functional cheonggukjang, a comparison was made of the physiological activities of different cheonggukjang prepared with 30 different soybean cultivars. The isoflavone content was highest in the cheonggukjang made from 'Daepung' soybeans at 208.75 mg%. In general, the contents of glycone types (and derivatives) of isoflavone, specifically daidzin, glycitin, genistin, and malonylgenistin, were higher than that of aglycone types. The polyphenol contents ranged from 30.62 to 80.32 mg%. The DPPH radical scavenging activity and superoxide dismutase (SOD)-like activity of the cheonggukjang made from yellow soybeans had a higher activity than those of black soybeans. Although there are no consistent tendencies in the functional activity of cheonggukjang according to soybean color and size, the antioxidative activity is highest in the cheonggukjang made of yellow soybeans. Additionally, the fibrinolytic and inhibitory activities against angiotensin I-converting enzyme are highest in the cheonggukjang made of black soybeans. From these results, it can be concluded that the DPPH free radical scavenging activity and SOD-like activity in cheonggukjang depends on the phenolic compound content in soybean.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-012-0060-y