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KMID : 0380620130450020221
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 2 p.221 ~ p.226
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Antioxidant, Tyrosinase Inhibitory, and Anti-proliferative Activities of Gochujang Added with Cheonggukjang Powder Made from Sword Bean
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Chang Moon-Ik
Kim Jae-Young
Kim Un-Sung
Baek Seung-Hwa
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Abstract
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This study aimed to examine the antioxidant, tyrosinase inhibitory, and anti-proliferative activities (A549, G361, HT-29, and MDA-MB-231) of fermented gochujang (made from sword bean cheonggukjang powder (SBC) for 90 days. Gochujang was prepared by adding 0 (SBC 0), 2 (SBC 2), 5 (SBC 5), 8 (SBC 8) and 10% (SBC 10) levels with SBC, and all experiments were measured at diluted levels of 20, 50 and 100 times. The antioxidant activity and tyrosinase inhibitory effect demonstrated that SBC 10 increased approximately 1.2 and 1.1 times compared with SBC 0, respectively, at diluted levels of 50 and 100 times. The anti-proliferative effects of A549, G361, and HT-29 presented that SBC 10 were 2.8, 1.1, and 8.9 times higher compared with SBC 0, respectively, at diluted levels of 50, 20, and 100 times. In the case of MDA-MB-231, SBC 10 was 3.7 times higher compared with SBC 5 at diluted level of 20 times. As a result, we confirmed that SBC gochujang was improved for physiological activities and anti-proliferative effects.
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KEYWORD
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sword bean cheonggukjang, gochujang, physiological activity, anti-proliferative effect, cancer cell
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