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KMID : 1134820140430060854
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 6 p.854 ~ p.858
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Preparation and Characteristics of Low-salt Soy Sauce with Anti-hypertensive Activity by Addition of Miduduk Tunic, Mulberry, and Onion Extracts
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Shin Yu-Jin
Lee Chang-Kwon
Kim Hyun-Jin
Kim Hyoun-Sung
Seo Han-Geuk
Lee Seung-Cheol
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Abstract
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Extracts of Styela clava (Korean name: miduduk) tunic, mulberry, and onion were selected by pre-screening to develop low-salt soy sauce (12% salt content) with anti-hypertensive activity. After choosing the formula for low-salt soy sauce, extracts were added separately or by mixture in combination. In the case of anti-hypertensive activity, low-salt soy sauce containing extracts of miduduk tunic and onion showed 30% increased inhibitory activity towards angiotensin Ⅰ converting enzyme, compared to normal salt soy sauce (15% salt content). Addition of extracts also significantly increased DPPH radical scavenging activities of the soy sauces. These results suggest that natural resources such as miduduk tunic, mulberry, and/or onion might be potential candidates for development of low-salt soy sauce with anti-hypertensive activity.
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KEYWORD
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soy sauce, low-salt, antioxidant, anti-hypertensive
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