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KMID : 0603519990040040204
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Journal of Korean Association of Cancer Prevention
1999 Volume.4 No. 4 p.204 ~ p.212
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Antimutagenic Effect of Chungkookjangs Prepared with the Different Kinds of Soybeans
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Ko Hyun-Sook
Ju Hyun-Kyu
Jung Keun-Ok
Park Kun-Young
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Abstract
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Antimutagenic effect of chungkookjangs prepared with the different kinds of soybeans compared with doenjang were studied against aflatoxin B1(AFB1) using Ames test and N-methyl-N´-nitro-N-nitrosoguanidine (MNNG) using SOS chromotest. The antimutagenic effects of methanol extracts from raw soybeans, non-fermented and fermented
chungkookjang were also evaluated in the same systems. Chungkookjang samples exerted the different antimutagenicity according to the prepared variety of soybeans in the Ames test using Salmonella typhimurium TA100. The chungkookjang manufactured with var. Manrikong among the employed 1 year old soybeans showed the highest antimutagenic effect against AFB1. The chungkookjangs prepared with Manrikong, Jinpumkong and Hwangkeumkong among the freshly harvested soybeans exhibited strong antimutagenic activity in the same system. The fermented chungkookjang had the strongest inhibitory effects on the mutagenicity induced by AFB1, however, the non-fermented chungkookjang showed lower inhibition rate than the raw soybeans in the Ames test. In particular, the chungkookjang prepared with the freshly harvested soybeans showed higher antimutagenic activity than that with the old soybeans. In the SOS chromotest, the patterns of antimutagenic effects were almost the same as shown in the Ames test system. The chungkookjang manufactured with var. Manrikong in both the old and the fresh soybeans showed higher inhibitory effect than doenjang on the SOS response induced by MNNG. These results indicate that the variety, harvested time of the soybeans and the fermentation time of the chungkookjang differ the degrees of the antimutagenicity of the manufactured final chungkookjangs.
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KEYWORD
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Kinds of soybeans, Chungkookjang, Antimutagenicity, AFB1, MNNG
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