Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions

박선영,; 이상기,; 박수인,; 김인용,; 정윤화,; 유성률,; 신삼철,; 김미숙,

doi:10.3746/jkfn.2015.44.6.847

Cited by 15 publications

(4 citation statements)

References 10 publications

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“…As Ganjang and Doenjang have a unique aroma and flavor in addition to a salty taste [ 11 ], they have been used in Korea as traditional seasoning. Similar to other fermented foods, such as Kimchi [ 12 ] and cheese [ 13 ], they have been reported to have diverse functionalities, such as anticancer, antioxidant, thrombolytic, hypoglycemic, and other adult disease suppressing activities [ 9 , 14 , 15 , 16 , 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have shown that fermented shrimp sauce increases antioxidant activity as the fermentation time increases [ 20 ]. In addition, an oxygen radical absorbance capacity experiment with fish sauce, which is another fermented animal protein food, showed that the sauce has more antioxidant activity than apples, limes, oranges, pears, and white grapes, which have previously been reported to have high antioxidant activity [ 19 ]. Previous studies have reported the sensory evaluation and physicochemical activities of TML sauce prepared with an inoculation of Aspergillus oryzae and Bacillus licheniformis [ 21 ] and the protective activity of TML fermented foods against ethanol (EtOH)-damaged HepG2 cells [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Protective Effect of Paste and Sauce Extract Made with Protaetia brevitarsis Larvae on HepG2 Cells Damaged by Ethanol

Hwang

Goo

Yun

2020

Insects

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We made paste and sauce using protein-rich Protaetia brevitarsis larvae (PBL) and evaluated their fermentation levels. After pretreatment with the paste and sauce extracts, HepG2 cells were damaged with ethanol (EtOH), and then the effects of the paste and sauce were evaluated. As a result, we confirmed that the PBL paste and sauce extracts reduced the aspartate aminotransferase (AST) and alanine aminotransaminase (ALT) content in the medium as compared to soybean (Glycine max) sauce and paste extracts. In addition, the PBL paste and sauce extracts significantly lowered the level of tumor necrosis factor (TNF)-α and interleukin (IL)-6, which are biomarkers of inflammation, and significantly increased the inhibition rate of superoxide dismutase (SOD) and reduced glutathione (GSH), which are antioxidative indicators, in proportion to the amount of PBL added to the paste and sauce. These results suggest that an intake of PBL paste and sauce, a novel type of fermented food made from insects, may be effective for liver protection through anti-inflammatory and antioxidative effects against hepatocyte injury caused by EtOH.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

In Vitro Protective Effect of Paste and Sauce Extract Made with Protaetia brevitarsis Larvae on HepG2 Cells Damaged by Ethanol

Hwang

Goo

Yun

2020

Insects

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“…The activity to scavenge the free radical DPPH was measured according to the method of Park et al [ 26 ], with modifications. Briefly, a volume of 300 µL of the sample solution was mixed with 200 mM 2,2-diphenyl-1-picrylhydrazyl (DPPH) solution dissolved in methanol, which was left to react for 30 min at room temperature in the dark.…”

Section: Methodsmentioning

confidence: 99%

Optimization of Fermentation Conditions of Artemisia capillaris for Enhanced Acetylcholinesterase and Butyrylcholinesterase

Choi

Yoon

Kim

2022

Foods

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In this study, the fermentation of Artemisia capillaris by probiotic Leuconostoc mesenteroides MKJW (MKJW) was optimized to increase the acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) inhibitory and antioxidant activities using the response surface method (RSM). The independent variables were the contents of A. capillaris, Gryllus bimaculatus, and yeast extract, while the dependent variables were AChE inhibitory activity, BuChE inhibitory activity, and antioxidant activities such as FRAP, reducing power, and DPPH radical scavenging ability. Seventeen experimental runs were designed with RSM and analyzed after fermentation with MKJW. Quadratic models were used to analyze the inhibition of AChE and BuChE, and a linear model was used to analyze the FRAP. The three models were significantly appropriate (p < 0.0001). The highest optimal condition of the AChE inhibitory activity was derived by a multiple regression equation. When the optimum fermentation conditions were A. capillaris 6.75%, G. bimaculatus 0.18%, and yeast extract 1.27%, 91.1% was reached for AChE inhibitory, 74.0% for BuChE inhibitory, and 34.1 mM FeSO4 for FRAP. The predicted dependent variables were not significantly different from the experimental values (p > 0.05). In conclusion, the A. capillaris fermented by MKJW might be used as a natural antidementia improving agent with AChE inhibitory, BuChE inhibitory, and antioxidant activities.

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“…Moreover, onggi fermentation slowed the growth of foul-tasting aerobic bacteria by a factor of 100. Onggi also increases the acidity and antioxidant activity of kimchi [8,9].…”

Section: Introductionmentioning

confidence: 99%

Onggi’s permeability to carbon dioxide accelerates kimchi fermentation

Kim

2023

J. R. Soc. Interface.

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Since ancient times, Korean chefs have fermented foods in an onggi, a traditional earthenware vessel. The porous structure of the onggi mimics the loose soil where lactic acid bacteria is naturally found. This permeability has been purported to facilitate the growth of lactic acid bacteria, but the details of the process remain poorly understood. In this combined experimental and theoretical study, we ferment salted napa cabbage in onggi and hermetic glassware and measure the time course of carbon dioxide concentration, which is a signature of fermentation. We present a mathematical model for carbon dioxide generation rate during fermentation using the onggi’s gas permeability as a free parameter. Our model provides a good fit for the data, and we conclude that porous walls help the onggi to ‘exhale’ carbon dioxide, lowering internal levels to those favoured by lactic acid bacteria. The positive pressure inside the onggi and the constant outflow through its walls act as a safety valve for bacteria growth by blocking the entry of external contaminants without mechanical components. We hope this study draws attention to the work of traditional artisans and inspires energy-efficient methods for fermenting and storing food products.

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Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions

Cited by 15 publications

References 10 publications

In Vitro Protective Effect of Paste and Sauce Extract Made with Protaetia brevitarsis Larvae on HepG2 Cells Damaged by Ethanol

In Vitro Protective Effect of Paste and Sauce Extract Made with Protaetia brevitarsis Larvae on HepG2 Cells Damaged by Ethanol

Optimization of Fermentation Conditions of Artemisia capillaris for Enhanced Acetylcholinesterase and Butyrylcholinesterase

Onggi’s permeability to carbon dioxide accelerates kimchi fermentation

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