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KMID : 1134820180470050536
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 5 p.536 ~ p.542
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Quality Characteristics and Functional Evaluation of Cheonggukjang Added with Orostachys japonicus
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Jun Hyun-Il
Oh Hyun-Hha
Ga Dong-Sun
Jo Seung-Wha
Yim Eun-Jung
Jeong Do-Youn
Kim Young-Soo
Song Geun-Seoup
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Abstract
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This study was carried out to investigate the effect of Orostachys japonicus on the quality and functional characteristics of Cheonggukjang. Cheonggukjang added with Orostachys japonicus (COJ) was freeze-dried to analyze the quality and functional characteristics of COJ. Moisture, crude protein, crude lipid, and crude ash contents in 0% COJ were 4.46%, 40.75%, 26.84%, and 1.8%, respectively. As addition of COJ increased, contents of moisture and crude ash increased, whereas contents of crude protein and crude lipid decreased. Contents of total phenolics and total flavonoids in ethanol extract from 0% COJ were 29.39 μg/mg and 6.85 μg/mg, respectively, and these contents increased as addition of COJ increased. The antioxidant activity as determined by DPPH radical assay and ABTS radical assay also showed similar behavior. To assess the anti-inflammatory effect of ethanol extract from COJ on NO production in LPS-stimulated RAW 254.7, addition of COJ in the range of 0∼250 μg/mL increased, while NO production decreased. To assess the anti-obesity effect of ethanol extract from COJ on lipid accumulation in 3T3-L1 adipocytes, Oil red O staining was carried out. Addition of 10% COJ at a concentration of 125 μg/mL reduced content of Oil red O staining such as 0.1 mM EGCG (positive control). These results suggest that COJ may be useful as a potential functional food for enhancing health.
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KEYWORD
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Orostachys japonicus, Cheonggukjang, antioxidant activity, anti-inflammatory, anti-obesity
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