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KMID : 1140120060110030218
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Cancer Prevention Research
2006 Volume.11 No. 3 p.218 ~ p.224
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Characteristics and Increased Antimutagenic Effect of Black Soybean (Var. Seoritae) Chungkukjang
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Im Che-Min
Kwon Sun-Hwa
Bae Myung-Suk
Jung Keun-Ok
Moon Suk-Hee
Park Kun-Young
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Abstract
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Characteristics and increased antimutagenic effects of black soybean chungkukjangs fermented by Bacillus subtilis were determined. Var. seoritae (large size black soybean) chungkukjang (SR-BSC) induced higher growth rate of total viable counts during the fermentation at 40oC for 3 days, and the fermentation pattern was almost same as typical chungkukjang fermented with var. hwangkeumkong soybeans. The NH2-N and NH3-N contents in SR-BSC were the same levels found in the var. hwangkeumkong soybean chungkukjang (HK-SC), but exhibited higher level of γ-GTP. Sensory evaluation test of SR-BSC also showed highest overall acceptibility. The mutagenicities induced by aflatoxin B1 (AFB1) and N-methyl-N’-nitro-N-nitrosoguanidine (MNNG) were significantly inhibited by the methanol extract of SR-BSC compared to typical chungkukjang prepared with var. hwangkeumkong soybean and var. seomoctae (small size black soybean) chungkukjang (SM-BSC). SR-BSC contained highest levels of isoflavones among the tested chungkukjangs. The contents and composition of various isoflavones of chungkukjang were evaluated. The total isoflavone contents of SR-BSC, SM-BSC and HK-SC were 3688.9, 698.6 and 2764.6μg/g, respectively. In SR-BSC, the levels of aglycones of genistein, daidzein and glycitein were 686.3, 346.6 and 45.6μg/g, respectively.
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KEYWORD
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Black soybean, Chungkukjang, Antimutagenicity, Isoflavones
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