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KMID : 0364820090450010054
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Korean Journal of Microbiology
2009 Volume.45 No. 1 p.54 ~ p.57
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Antioxidant and Blood-Pressure Reduction Effects of Fermented Soybean, Chungkookjang
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Hwang Jae-Sung
Kim Han-Bok
Kim Sung-Jo
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Abstract
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Fermented soybean, Chungkookjang has diverse bioactive compounds including antioxidants and peptides. Ethanol
extract from Chungkookjang exhibited absorbance of 0.55 at 285 nm, where amino acids and peptides containing phenol are known to exist. Antioxidant activity of Chungkookjang was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. With increasing concentrations of ethanol extracts, their antioxidant activities increased. Blood pressure was determined every two hours after taking raw Chungkookjang which does not contain salts. In 6 h, systolic blood pressure dropped by 14 mmHg, and diastolic one dropped by 8 mmHg, which was statistically significant. Daidzein, antioxidants, angiotensin I-converting enzyme (ACE) inhibitor such as Lys-Pro which are rich in Chungkookjang might contribute to the reduction of blood pressure.
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KEYWORD
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angiotensin I-converting enzyme inhibitor, antioxidant, bioactive compounds, blood pressure, Chungkookjang
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