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KMID : 0603519970020010027
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Journal of Korean Association of Cancer Prevention
1997 Volume.2 No. 1 p.27 ~ p.37
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Destruction of Aflatoxins during the Manufacture of Doenjang by Traditional Method and Cancer Preventive Effects of Doenjang
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Park Kun-Young
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Abstract
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Doenjang(Korean fermented soypaste) was suspected to be contaminated by aflatoxins from Aspergillus flavus due to the traditional natural fermentation. However, the aflatoxins could be destroyed even though A. parasiticus was contiminated on purpose during the manufacture of the doenjang. Ammonia and browning products from the fermentation, increase of pH, sunlight, especially the addition of charcoal degraded the formed aflatoxins during the process. On the contrary, doenjang exhibited the strong antimutagenic and anticancer activities. The methanol extract of doenjang showed antimutagenic activities against various carcinogens. The antimutagenic activity still remained even in the boiling products of doenjang soup and doenjang stew. The major active compounds found in doenjang were linoleic acid and genistein. Linoleic acid showed antimutagenic and anticancer effect in vitro and in vivo. The hexane extracts of doenjang inhibited the cyclic Bl formation and synthesis of mRNA of the cyclic Bl, indicating the extract arrested the cell cycle progression at G2-M. The doenjang extracts inhibited tumor growth of sarcoma-180 in Balb/c mice, and prolonged the life span of the mice. The extracts increased the glutathione S-transferase activity in the mice liver. Thus doenjang is safe from the aflatoxin contamination if we prepare it by the traditional method, and also it can be a good cancer preventive food.
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KEYWORD
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Doenjang, Aflatoxins, Antimutagenic, Anticancer
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