|
KMID : 1134820170460101253
|
|
Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 10 p.1253 ~ p.1257
|
|
|
Comparisons of Properties, In Vitro Anti-Mutagenicity, and Anti-Cancer Effects of Short-Term Fermented Soybean Foods (Chungkukjang, Shuidouchi, and Natto)
|
|
Zhao Xin
Ju Jae-Hyun
Park Kun-Young
|
|
|
Abstract
|
|
|
|
The general characteristics, anti-mutagenicity, and in vitro anti-cancer effects of Chungkukjang, Shuidouchi, and Natto were studied. Representative brands of the three types of soybean-based short-term-fermented foods were chosen and evaluated. Chungkukjang showed the highest amino and ammonia type nitrogen contents, although Natto exhibited lower levels, and Shuidouchi showed the lowest pH and high acidity. Anti-mutagenicity was assessed by the Ames test and in vitro anti-cancer effects were assessed in HT-29 human colon cancer cells. Chungkukjang exhibited the highest anti-mutagenicity and anti-cancer effects. Based on these results, Chungkukjang showed the best functional effects, and Shuidouchi showed better functional effects than Natto. Even if such efficacies depend on raw materials and processing methods, our comparison of three types of foods from representative brands shows that Chungkukjang was the best soybean-derived product in terms of overall quality, followed by Shuidouchi and Natto. These results might be due to differences in duration of fermentation, processing method, and quality of raw materials, but further research on the basis of ethnic culture and administration method of each nation should follow.
|
|
|
KEYWORD
|
|
|
Chungkukjang, Shuidouchi, Natto, anti-mutagenicity, anti-cancer
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|