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KMID : 1007519960050040263
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Food Science and Biotechnology
1996 Volume.5 No. 4 p.263 ~ p.267
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Antimutagenic Effect of Solvent Extracts of Korean Fermented Soybean Products
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Cho, Yong Jin
Chung, Kun Sub/Hong, Seok San/Yoon, Ki Do
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Abstract
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Inhibitory effects of extracts of four Korean fermented soybean products (KFSP), Doenjang (soybean paste), Ganjang (soy sauce), Kochujang (hot pepper-soybean paste), and Chonggukchang (soybean paste fermented with Bacillus sp.) on the mutagenesis induced by 2-aminofluorene (2-AF), methanol extract of charred part of broiled mackerel pike (MECM) and aflatoxin B₁(AFB1) were investigated using Salmonella typhimurium TA98. The antimutagenic activities of methanol extracts of the KFSP decreased in the following order: Doenjang, Kochujang, and Ganjang. The traditional KFSP extracts made by hand had more antimutagenic potential than the KFSP extracts made by food companies. The antimutagenic activity of fermented soy sauce extract was stronger than that of chemical soy sauce extract. The antimutagenic activities of KFSP extracts were fairly stable in heating for 15 min at 100℃. The hexane and butanol fractions of KFSP extracts exhibited strong antimutagenic activities. This suggests that the antimutagenic compounds in KFSP extracts are nonpolar.
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KEYWORD
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