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KMID : 1134820120410020174
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 2 p.174 ~ p.181
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Isoflavonoid Contents, Antibacterial Activities, and Physiological Activities of Cheonggukjang Made from Sword Bean
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Kim Un-Sung
Kim Jae-Young
Kim Seong-Jo
Moon Kwang-Hyun
Baek Seung-Hwa
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Abstract
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This research aimed to examine the isoflavonoid contents, antibacterial activities, and physiological activities of Cheonggukjang made from sword bean (CS). The effects of adding sword bean were compared with those of raw materials (RM), steamed materials (SM), and traditional Cheonggukjang (TC). In the case of the antibacterial activity on Gram-positive bacteria, the result of CS in ethanol extract was the highest in Bacillus cereus, and the result of water extract was the highest in Staphylococcus aureus. However, in the case of Gram-negative bacteria, Salmonella Typhimurium was the highest in all the extraction. Antioxidant activity and total flavonoid contents were present in the order of TC
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KEYWORD
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sword bean, Cheonggukjang, antibacterial activities, physiological activities, isoflavonoids
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