Changes of isoflavone profiles in Cheonggukjang with Lentinus edodes

  • JungWoo Park
  • Min Hee Park
  • Min Kyu Jeong
  • Mi-Ja Kim
  • Ki-Moon Park
  • JaeHwan LeeEmail author
Original Article Food Science/Microbiology


Cheonggukjang, a traditional soy food, was prepared with addition of Lentinus edodes powder at 0, 5, and 10% (w/w), and the distribution of isoflavones were analyzed by high performance liquid chromatography during fermentation for 48 h. β-Glucosidase activity and changes in succinyl genistin and succinyl daidzin were monitored. β-Glucosidase activity in cheonggukjang with 5 and 10% (w/w) L. edodes powder were significantly higher than those in control samples (p <0.05). Total isoflavones in 48-h fermented cheonggukjang with 0, 5, and 10% (w/w) L. edodes powder were 4.88, 4.26, and 3.99 μmole/g, respectively. Aglycones of isoflavones in cheonggukjang with 5 and 10% (w/w) L. edodes powder were 27.61 and 24.76% for 24 h and 28.2 and 38.74% for 48 h, whereas those in control samples were 5.50 and 21.11% for 24 and 48 h, respectively. Succinyl daidzin and succinyl genistin in L. edodes powder-added cheonggukjang were significantly lower than those of control samples (p <0.05), implying that β-glucosidase activity from L. edodes negatively affected the formation of succinyl derivatives.


cheonggukjang β-glucosidase activity isoflavones Lentinus edodes powder 


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Copyright information

© The Korean Society for Applied Biological Chemistry 2012

Authors and Affiliations

  • JungWoo Park
    • 1
  • Min Hee Park
    • 3
  • Min Kyu Jeong
    • 2
  • Mi-Ja Kim
    • 1
  • Ki-Moon Park
    • 1
  • JaeHwan Lee
    • 1
    Email author
  1. 1.Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonRepublic of Korea
  2. 2.Department of Food Science and TechnologySeoul National University of Science and TechnologySeoulRepublic of Korea
  3. 3.Dr. Chung’s Food Co., Ltd.Cheongju-siRepublic of Korea

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