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KMID : 0665420220370060519
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Korean Journal of Food Culture
2022 Volume.37 No. 6 p.519 ~ p.528
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Evaluation of the Antioxidant, Anti-inflammatory, and Anti-obesity Properties and Estrogen-like Activity of Cheonggukjang According to the Fermentation Period of Four Soybean Species
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Jung Eun-Suk
Kim Haeng-Ran
Jang Kyeong-A
Seo Mi-Kyung
Chu Han-Na
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Abstract
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The Cheonggukjang used in this study was made with four soybean cultivars grown and harvested at the NationalAgrobiodiversity Center of the National Academy of Agricultural Sciences: C1 (KLS87248), C2 (Nongrim 51), C3 (GNU-2007-14613), and C4 (Daewon). The soybeans were inoculated with Bacillus subtilis AFY-2 and fermented for 0, 12, 21,36, 45, and 60 h in a culture room at 35°C. ABTS and DPPH radical scavenging activities were significantly increased uponfermentation for 12 hours in all samples and maintained or decreased after 21 hour The inhibition of NO production wassignificantly increased compared to the LPS-treated group, and the C2 sample showed inhibition of NO production at 12hours of fermentation, and the C3 sample showed inhibition at 21 hours of fermentation. PCA analysis revealed that theABTS and DPPH radical scavenging activity and NO production inhibitory activity reached peak levels around 12 hfermentation time for all samples. Our results indicate that the optimal fermentation time of the Cheonggukjang sample is12 hours, confirming the high correlation of all experiments.
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KEYWORD
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Cheonggukjang, fermentation, antioxidant, anti-inflammatory, bacillus subtilis AFY-2
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