Immunostimulatory Effects of Traditional Doenjang

이창현,; 윤영,; 송근섭,; 김영수,

doi:10.3746/jkfn.2011.40.9.1227

Cited by 16 publications

(3 citation statements)

References 17 publications

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“…In contrast, commercial doenjang, compared to traditional doenjang, needs a short time and is made with koji, soybean, and salt. Koji was made by inoculating wheat, rice, and barley with A. oryzae [17][18][19][20]. For this reason, the doenjang shows differences in microorganisms based on the manufacturing method and materials.…”

Section: Introductionmentioning

confidence: 99%

Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang

et al. 2023

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In this study, the physicochemical properties (pH, acidity, salinity, and soluble protein), bacterial diversities, isoflavone contents, and antioxidant activities of doenjang (fermented soy paste), household doenjang (HDJ), and commercial doenjang (CDJ), were assessed and compared. The values of pH 5.14–5.94 and acidity 1.36–3.03%, indicated a similar level in all doenjang. The salinity was high in CDJ at 12.8–14.6%, and the protein contents (25.69–37.54 mg/g) were generally high in HDJ. Forty-three species were identified from the HDJ and CDJ. The main species were verified to be Bacillus amyloliquefaciens (B. amyloliquefaciens), B. amyloliquefaciens subsp. plantarum, Bacillus licheniformis, Bacillus sp. and Bacillus subtilis. Comparing the ratios of isoflavone types, the HDJ has an aglycone ratio of >80%, and 3HDJ indicates a ratio of isoflavone to aglycone of 100%. In the CDJ, except 4CDJ, glycosides account for a high proportion of more than 50%. The results of antioxidant activities and DNA protection effects were variedly confirmed regardless of HDJs and CDJs. Through these results, it is judged that HDJs have a variety of bacterial species compared to CDJs, and these are biologically active and converted from glycoside to aglycone. Bacterial distribution and isoflavone contents could be used as basic data.

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Section: Introductionmentioning

confidence: 99%

Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang

et al. 2023

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“…The quality of fermented soy foods largely depends on types of bacilli and fungi grown on soybeans during fermentation because metabolites, such as peptides, amino acids, and other compounds, that are important for food quality are produced from soybeans by proteases and amylases secreted by bacilli and fungi (1)(2)(3). Today, safety and functionality of foods are the most important consumer criteria for food selection (4)(5).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods

Lee

Shim

Zhuang

et al. 2016

Food Sci Biotechnol

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A strain with antimicrobial activity was isolated from and identified as amyloliquefaciens. Filtered culture supernatants of EMD17 strongly inhibited growth of ATCC14579, ATCC19111, and an ochratoxin (OTA) producing spp. The antimicrobial activity was not decreased by heat, pH, and proteases treatment, indicating a non-proteinous nature of the antimicrobialsubstance. A EMD17 culture added to a ATCC14579 culture killed cells completely in 6 h, showing the bacteriocidal effect. The gene encoding surfactin synthetase A was detected using PCR, indicating that surfactin might be the responsible agent. Genes encoding fengycin and iturin were also detected. MS indicated production of lipopeptides, including surfactin. and were prepared using EMD17 as a starter and growth of spiked cells was completely inhibited.

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“…DJ-mediated suppression of the inflammatory response has been demonstrated in experimentally induced colitis in mice [18]. Furthermore, an increase in the number of CD4 + or CD8 + T cells in the gastrointestinal tract of mice that were administered DJ has been reported [22]. Serum levels of proinflammatory cytokines such as interleukin (IL)-6 and tumor necrosis factor alpha were downregulated in ovariectomized mice administered CGJ [30].…”

Section: Introductionmentioning

confidence: 99%

Effect of fermented soybean products intake on the overall immune safety and function in mice

et al. 2017

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Various functional activities have been reported for the fermented soybean products doenjang (DJ) and cheonggukjang (CGJ), although no systemic investigations of their immune functions have been conducted to date. We examined the effects of an experimental diet of DJ, CGJ, or a mixture of unfermented raw material for 4 weeks on overall immunity and immune safety in mice. No significant alterations were observed in peripheral or splenic immune cells among groups. Enhanced splenic natural killer cell activity was observed in the DJ and CGJ groups compared with the plain diet group. T helper type-1 (Th1)-mediated immune responses were enhanced in the DJ and CGJ groups with an upregulated production ratio of IFN-γ vs. IL-4 and IgG2a vs. IgG1 in stimulated splenic T and B cells, respectively. Resistance to Listeria monocytogenes infection was observed in the DJ and CGJ groups. Overall, the results of this study suggest that DJ and CGJ intake consolidates humoral and cellular immunity to Th1 responses.

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Immunostimulatory Effects of Traditional Doenjang

Cited by 16 publications

References 17 publications

Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang

Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang

Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods

Effect of fermented soybean products intake on the overall immune safety and function in mice

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