This study was performed to investigate the changes of γ-aminobutyric acid(GABA), isoflavones and antioxidant activity of Korean traditional Doenjang by ripening periods. The Korean traditional Doenjang used in this research was produced in Seuwon agricultural Cooperatives in Gangwon-do state, and D...
This study was performed to investigate the changes of γ-aminobutyric acid(GABA), isoflavones and antioxidant activity of Korean traditional Doenjang by ripening periods. The Korean traditional Doenjang used in this research was produced in Seuwon agricultural Cooperatives in Gangwon-do state, and Doengang of 1, 3, 5, 7 and 10 years of fermented periods were used, As for the control group, Doengang which were not fermented after its production was used. Analysis was carried out for pH, color, minerals, and compositions of amino acid, compositions of fatty acid, GABA and isoflavones. The ethanolic extracts of Korean traditional Doenjang were tested for antioxidant activities by measuring total flavonoid content, 1,1-duogebyk-2-picrylhydrazyl free radical-scavenging activity (DPPH) assay, ABTS cation decolorization assay and ferric-reducing antioxidant power (FRAP) assay. The results of general constituents showed that there was a decreasing tendency of moist after momentary increase until 3 years of fermentation period. The pH and hunter color of Korean traditional Doenjang decreased over time. In case of amino acids, generally there weren’t notable differences during the fermentation, but glutamic acid, the precursor of GABA significantly decreased with fermentation. The analysis of GABA contents based on the fermentation period of traditional soybean paste showed that the specimen of control group was 24.9 ± 0.8 mg/kg, while the soybean paste of 1 year fermentation period was 43.8 ± 0.2 mg/kg, 3 years, which is increased to 120.6 ± 3.9 mg/kg. Also, the soybean paste at 5 and 7 year fermentation period were 569.5 ± 3.9 mg/kg and 930.7 ± 7.1 mg/kg respectively. In case of 10 years old specimen, it increased 77 times more than the one of control group, which was 1,938.7 ± 4.8 mg/kg. This confirmed that the content of GABA increases with the amount of fermentation period. There were no outstanding differences for isoflavone, glycoside, daidzin, genstin and glycitin, but for genistein and daidzein who are a form of aglycone, increased along with fermentation period by the actions of enzymes and microorganisms during fermentation.
To conclude, as the fermentation period of traditional soybean paste gets longer, the amount of GABA and isoflovone, especially daidzein and genistein, increased. And to sum up the results of antioxidant activation, it was found that greater numbers of functional substances are formed as the fermentation period of traditional soybean paste gets longer compared to the non-fermentation soybean paste.
This study was performed to investigate the changes of γ-aminobutyric acid(GABA), isoflavones and antioxidant activity of Korean traditional Doenjang by ripening periods. The Korean traditional Doenjang used in this research was produced in Seuwon agricultural Cooperatives in Gangwon-do state, and Doengang of 1, 3, 5, 7 and 10 years of fermented periods were used, As for the control group, Doengang which were not fermented after its production was used. Analysis was carried out for pH, color, minerals, and compositions of amino acid, compositions of fatty acid, GABA and isoflavones. The ethanolic extracts of Korean traditional Doenjang were tested for antioxidant activities by measuring total flavonoid content, 1,1-duogebyk-2-picrylhydrazyl free radical-scavenging activity (DPPH) assay, ABTS cation decolorization assay and ferric-reducing antioxidant power (FRAP) assay. The results of general constituents showed that there was a decreasing tendency of moist after momentary increase until 3 years of fermentation period. The pH and hunter color of Korean traditional Doenjang decreased over time. In case of amino acids, generally there weren’t notable differences during the fermentation, but glutamic acid, the precursor of GABA significantly decreased with fermentation. The analysis of GABA contents based on the fermentation period of traditional soybean paste showed that the specimen of control group was 24.9 ± 0.8 mg/kg, while the soybean paste of 1 year fermentation period was 43.8 ± 0.2 mg/kg, 3 years, which is increased to 120.6 ± 3.9 mg/kg. Also, the soybean paste at 5 and 7 year fermentation period were 569.5 ± 3.9 mg/kg and 930.7 ± 7.1 mg/kg respectively. In case of 10 years old specimen, it increased 77 times more than the one of control group, which was 1,938.7 ± 4.8 mg/kg. This confirmed that the content of GABA increases with the amount of fermentation period. There were no outstanding differences for isoflavone, glycoside, daidzin, genstin and glycitin, but for genistein and daidzein who are a form of aglycone, increased along with fermentation period by the actions of enzymes and microorganisms during fermentation.
To conclude, as the fermentation period of traditional soybean paste gets longer, the amount of GABA and isoflovone, especially daidzein and genistein, increased. And to sum up the results of antioxidant activation, it was found that greater numbers of functional substances are formed as the fermentation period of traditional soybean paste gets longer compared to the non-fermentation soybean paste.
주제어
#전통된장 γ-aminobutyric acid(GABA) isoflavone 항산화활성
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