Korean traditional soy sauce is considered as a by-product of Doenjang. But recently, its components, such as peptides, soy proteins, polyphenol compounds, maillard reaction products and isoflavone, have emerged as functional food materials. In this study, we analyzed physicochemical characteristics...
Korean traditional soy sauce is considered as a by-product of Doenjang. But recently, its components, such as peptides, soy proteins, polyphenol compounds, maillard reaction products and isoflavone, have emerged as functional food materials. In this study, we analyzed physicochemical characteristics of soy sauce after fermentation using a yeast, S. halophilus NK2, obtained from Korean traditional soy sauce. In addition, low molecular weight antioxidant peptides were isolated from the fermented soy sauce, and their antioxidant activity and anti-cancer property were evaluated. To analyze antioxidant activity, S. halophilus NK2 was grown in traditional soy sauce for 5 days; growth reached the stationary phase at day 2. and final viable cell numbers were detected to be 10⁸ cells. at this time, the antioxidant activity of peptides greater than 0.5 kDa was 86.70 ± 1.06%. This result is about 30% more than that of non-fermented traditional soy sauce which was 53.60 ± 3.65%. Changes of physicochemical characteristics of traditional soy sauce during fermentation were also analyzed and the following changes were observed; pH, increased; total acidity, decreased; total nitrogen, decrease; crude protein, decreased; browning intensity, decreased; Hunter' color, L value increased, a value decreased, b value increased; free amino acids, decreased; volatile flavor component, created new component at day 3. To the evaluate anti-cancer effect of the isolated peptides, viability of MCF-7 cells (human breast cancer cells), viability of the cancer cells were tested in the absence/presence of the peptides. MCF-7 cell growth was inhibited by the presence of the peptides at a concentration of 5 mg/mL. The antioxidant activity of the peptides at a concentration of 5 mg/mL was 63.05 ± 0.01%, while the antioxidant activity of absence of the peptides was 54.85 ± 0.01%.
Korean traditional soy sauce is considered as a by-product of Doenjang. But recently, its components, such as peptides, soy proteins, polyphenol compounds, maillard reaction products and isoflavone, have emerged as functional food materials. In this study, we analyzed physicochemical characteristics of soy sauce after fermentation using a yeast, S. halophilus NK2, obtained from Korean traditional soy sauce. In addition, low molecular weight antioxidant peptides were isolated from the fermented soy sauce, and their antioxidant activity and anti-cancer property were evaluated. To analyze antioxidant activity, S. halophilus NK2 was grown in traditional soy sauce for 5 days; growth reached the stationary phase at day 2. and final viable cell numbers were detected to be 10⁸ cells. at this time, the antioxidant activity of peptides greater than 0.5 kDa was 86.70 ± 1.06%. This result is about 30% more than that of non-fermented traditional soy sauce which was 53.60 ± 3.65%. Changes of physicochemical characteristics of traditional soy sauce during fermentation were also analyzed and the following changes were observed; pH, increased; total acidity, decreased; total nitrogen, decrease; crude protein, decreased; browning intensity, decreased; Hunter' color, L value increased, a value decreased, b value increased; free amino acids, decreased; volatile flavor component, created new component at day 3. To the evaluate anti-cancer effect of the isolated peptides, viability of MCF-7 cells (human breast cancer cells), viability of the cancer cells were tested in the absence/presence of the peptides. MCF-7 cell growth was inhibited by the presence of the peptides at a concentration of 5 mg/mL. The antioxidant activity of the peptides at a concentration of 5 mg/mL was 63.05 ± 0.01%, while the antioxidant activity of absence of the peptides was 54.85 ± 0.01%.
주제어
#Korean traditional soy sauce Sterigmatomyces sp. antioxidant peptides Antioxidant activity Inhibitory of human breast cancer cell growth
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