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KMID : 1134820120410020149
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 2 p.149 ~ p.155
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Physiological Activities of Korean Traditional Soybean-Fermented Royal Court Soy Sauces, Gungjungjang
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Lee Nam-Keun
Ryu Young-Jun
Yeo In-Cheol
Kwon Ki-Ok
Suh Eun-Mee
Hahm Young-Tae
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Abstract
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In this study, the functional properties of royal court (RC) soy sauces, Gungjung-kanjang, were analyzed in vitro. RC soy sauces, traditional soy sauce, and commercial soy sauces were fractionated based on an MW cut-off of 1,000. The total phenolic compounds smaller than and larger than 1,000 MW (low and high fraction) in RC soy sauces were determined to be 101.55±1.49～114.00±0.11 mg/L and 32.51±0.32～113.47±0.43 mg/L, respectively. The low fraction of RC soy sauces showed around 51% superoxide dismutase (SOD)-like activity, which was higher than other soy sauces. Among RC soy sauces, Cheong-jang showed significantly high activity. Significant differences in fibrinolytic and antibacterial activities were not observed between soy sauces. α- Glucosidase inhibitory activities in the low and high fractions of RC soy sauces were in the range from 6.34±1.51 ～8.79±0.81% and 5.72±1.29～7.94±0.34%, respectively. However, α-glucosidase inhibitory activity in the high fraction of Kot-jang soy sauce was 75.88%±1.20%. Lipase inhibitory activities in the low fractions of RC soy sauces, especially Cheong-jang, Deot-kangang, Jin-jang, and Euyeuk-kanjang, were also measured.
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KEYWORD
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Gungjung-kanjangs, royal court soy sauce, superoxide dismutase-like activity, α-glucosidase inhibition, lipase inhibition
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