Effects of Soybean. Cheonggukjang and Doenjang on Serum Cholesterol Level and Weight Reduction in Rats Fed a High-Fat/High-Cholesterol Diet

Lee, Jae-Joon; Kim, Ahra; Lee, Hwan; Kim, Cheol-Ho; Chang, Hae-Choon; Lee, Myung-Yul

doi:10.11002/kjfp.2011.18.2.226

Cited by 15 publications

(4 citation statements)

References 23 publications

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“…Further, fermentation carried out by B. subtilis or B. licheniformis can also exert antimicrobial effects on pathogenic bacteria in the gut, reduce the activities of intestinal bacteria, and mediate the release of harmful substances through adsorption [ 2 , 10 ]. Novel nutritional, sensory, and bioregulatory functions produced during the microbial fermentation of CGJ, which were initially absent in the base ingredient, have been reported in previous studies [ 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 ]. These novel bioactive substances mediate the functions of CGJ, such as thrombolysis [ 43 ], hypertension prevention [ 41 ], improved lipid metabolism [ 44 ], antimutagenic and anticancer activities [ 24 ], and antimicrobial effects [ 45 ].…”

Section: Bioactivities and Human Health Benefits Of Cgjsupporting

confidence: 56%

“…CGJ also contains polyglutamic acid, which has been shown to enhance the absorption of calcium and drugs in the small intestines of rats, particularly the anticancer drug paclitaxel [ 87 , 88 ]. The effects of steamed soybeans and CGJ powder on blood pressure and lipid metabolism in spontaneously hypertensive rats (SHRs) and the anti-atherosclerotic effects of soy products subjected to heat treatment and fermentation have been investigated [ 48 ]. The consumption of steamed soybeans and CGJ, in which casein is replaced as the protein source, contributes to the prevention of cardiovascular diseases by managing hypertension and hyperlipidemia, which are risk factors for atherosclerosis [ 4 , 5 , 48 ].…”

Section: Bioactivities and Human Health Benefits Of Cgjmentioning

confidence: 99%

“…The effects of steamed soybeans and CGJ powder on blood pressure and lipid metabolism in spontaneously hypertensive rats (SHRs) and the anti-atherosclerotic effects of soy products subjected to heat treatment and fermentation have been investigated [ 48 ]. The consumption of steamed soybeans and CGJ, in which casein is replaced as the protein source, contributes to the prevention of cardiovascular diseases by managing hypertension and hyperlipidemia, which are risk factors for atherosclerosis [ 4 , 5 , 48 ]. In another study, the effect on systolic blood pressure was investigated after consumption of a diet supplemented with soy protein hydrolysate prepared by ultrafiltration.…”

Section: Bioactivities and Human Health Benefits Of Cgjmentioning

confidence: 99%

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Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Kim

Hwang

Yang³

et al. 2021

IJMS

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Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by Bacillus strains (B. subtilis or B. licheniformis), Lactobacillus spp., Leuconostoc spp., and Enterococcus faecium, which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against pathogens, and facilitate the excretion of harmful substances. Studies on CGJ have either focused on improving product quality or evaluating the bioactive substances contained in CGJ. The fermentation process of CGJ results in the production of enzymes and various physiologically active substances that are not found in raw soybeans, including dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, trypsin inhibitors, and phytic acids. These components prevent atherosclerosis, oxidative stress-mediated heart disease and inflammation, obesity, diabetes, senile dementia, cancer (e.g., breast and lung), and osteoporosis. They have also been shown to have thrombolytic, blood pressure-lowering, lipid-lowering, antimutagenic, immunostimulatory, anti-allergic, antibacterial, anti-atopic dermatitis, anti-androgenetic alopecia, and anti-asthmatic activities, as well as skin improvement properties. In this review, we examined the physiological activities of CGJ and confirmed its potential as a functional food.

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Section: Bioactivities and Human Health Benefits Of Cgjsupporting

confidence: 56%

Section: Bioactivities and Human Health Benefits Of Cgjmentioning

confidence: 99%

Section: Bioactivities and Human Health Benefits Of Cgjmentioning

confidence: 99%

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Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Kim

Hwang

Yang³

et al. 2021

IJMS

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“…They are consumed in daily meals and are representative essentials used in Korean cuisine, except sikhye. The beneficial effects of these fermented food in vivo and in vitro [1][2][3][4] and their food and nutritional properties have been the subject of scientific investigations for the number of years [5][6][7]. However, there are fewer studies on meju, which is the base of all jang, namely, doenjang, ganjang, and gochujang.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Effects of Bacillus subtilis Isolated from Meju (Fermented Soybean Brick) on the Growth of Aspergillus parasiticus

Kim,

Park

2024

Applied Microbiology

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Background: Meju is a base material for making soy sauce, soybean paste, and red chili pepper paste, which are representative ingredients of Korean cuisine. Objectives: This study aimed to isolate a predominant bacterial strain of B. subtilis from meju and to observe its inhibitory effects on an aflatoxigenic mold. Methods: We used yellow soybeans (Glycine mar (L) Mert) grown in South Korea, and meju was produced according to the recommended methods of the Korea Food Research Institute. The identification of the strain was conducted based on its morphological and biochemical characteristics and 16S rDNA sequence. Evaluation of the bacterial effect against A. parasiticus ATCC 15517 was done in yeast extract–sucrose broth at 28 °C. Its inhibitory effect was evaluated using two approaches: mycelial weight and aflatoxin production. Aflatoxins were determined using high-performance liquid chromatography. Results: In the meju samples fermented for three months, a B. subtilis strain, K-0924 was identified. At the end of the incubation period of A. parasiticus, dry mycelial weight was significantly reduced by more than 80% (p < 0.01) and total aflatoxin production was inhibited by more than 63% (p < 0.05) in the presence of B. subtilis. Conclusions: These results indicate that B. subtilis K-0924 inhibits the growth and aflatoxin production of toxigenic Aspergillus, which can be contaminated with meju. We could expect more inhibition by other bacteria related to fermentation of meju, and further examination is necessary on species other than B. subtilis.

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Properties of a bacteriocin from Bacillus subtilis H27 isolated from Cheonggukjang

Kindoli¹,

Lee²,

Heo³

et al. 2012

Food Sci Biotechnol

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Effects of Soybean. Cheonggukjang and Doenjang on Serum Cholesterol Level and Weight Reduction in Rats Fed a High-Fat/High-Cholesterol Diet

Cited by 15 publications

References 23 publications

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Inhibitory Effects of Bacillus subtilis Isolated from Meju (Fermented Soybean Brick) on the Growth of Aspergillus parasiticus

Properties of a bacteriocin from Bacillus subtilis H27 isolated from Cheonggukjang

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