Skip to main content
SpringerLink
Log in

Biological activities of cheonggukjang prepared with several soybean cultivars

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

To select proper soybean cultivars for producing functional cheonggukjang, a comparison was made of the physiological activities of different cheonggukjang prepared with 30 different soybean cultivars. The isoflavone content was highest in the cheonggukjang made from ‘Daepung’ soybeans at 208.75 mg%. In general, the contents of glycone types (and derivatives) of isoflavone, specifically daidzin, glycitin, genistin, and malonylgenistin, were higher than that of aglycone types. The polyphenol contents ranged from 30.62 to 80.32 mg%. The DPPH radical scavenging activity and superoxide dismutase (SOD)-like activity of the cheonggukjang made from yellow soybeans had a higher activity than those of black soybeans. Although there are no consistent tendencies in the functional activity of cheonggukjang according to soybean color and size, the antioxidative activity is highest in the cheonggukjang made of yellow soybeans. Additionally, the fibrinolytic and inhibitory activities against angiotensin I-converting enzyme are highest in the cheonggukjang made of black soybeans. From these results, it can be concluded that the DPPH free radical scavenging activity and SOD-like activity in cheonggukjang depends on the phenolic compound content in soybean.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Kwon TW, Kim SD, Kim WJ, Park KY, Son HS, Sung CJ, Shin DH, Shin SJ, Lee KI, Lee YH, Lee CH, Lee HJ, Cho SY, Cho JS, Cho HJ, Ji KM, Hong EH. Soybean. Korea University Press, Seoul, Korea. pp. 137–216 (2005)

    Google Scholar 

  2. Coward L, Barnes NC, Setchell KDP, Barnes S. Genistein, daidzein, and their β-glucoside conjugates: Antitumor isoflavones in soybean foods from American and Asian diets. J. Agr. Food Chem. 41: 1961–1967 (1993)

    Article  CAS  Google Scholar 

  3. Anderson RL, Wolf WJ. Compositional changes in trypsin inhibitor, phytic acid, saponins, and isoflavones related to soybean processing. J. Nutr. 125(3S): 581S–588S (1995)

    CAS  Google Scholar 

  4. Knight DC, Eden JA. A review of the clinical effects of phytoestrogens. Obstet. Gynecol. 87: 897–904 (1996)

    CAS  Google Scholar 

  5. Cassidy A. Physiological effects of phyto-estrogens in relation cancer and other human health risks. P. Nutr. Soc. 55: 399–417 (1996)

    Article  CAS  Google Scholar 

  6. Setchell KDR, Cassidy A. Dietary isoflavones: Biological effects and relevance to human health. J. Nutr. 129: 758–767 (1999)

    Google Scholar 

  7. King LA, Carr BR. Phytoestrogens: Fact and fiction. Patient Care (March): 127–143 (1999)

  8. Myung JE, Hwang IK. Functional components and antioxidative activities of soybean extracts. Korea Soybean Dig. 25: 23–29 (2008)

    Google Scholar 

  9. Nakajima N, Nozaki N, Ishihara K, Ishikawa A, Tsuji H. Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh. J. Biosci. Bioeng. 100: 685–687 (2005)

    Article  CAS  Google Scholar 

  10. Slavin JL, Karr SC, Hutchins AM, Lampe JW. Influence of soybean processing, habitual diet, and soy dose on urinary isoflavonoid excretion. Am. J. Clin. Nutr. 68: S1492–S1495 (1998)

    Google Scholar 

  11. Park KY, Kwon EY, Jung KO. Studies on enhancing chemopreventive effect of cheonggukjang. J. Korean Assoc. Cancer Prev. 6: 36–43 (2001)

    Google Scholar 

  12. Chung IM, Seo SH, Ahn JK, Kim SH. Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd, and soy paste. Food Chem. 127: 960–967 (2011)

    Article  CAS  Google Scholar 

  13. Choi J, Kwon SH, Park KY, Yu BP, Kim ND, Jung JH, Chung HY. The anti-inflammatory action of fermented soybean products in kidney of high-fat-fed rats. J. Med. Food 14: 232–239 (2011)

    Article  CAS  Google Scholar 

  14. Jalin AMA, Lee CK, Lee CY, Kang AR, Park CM, Cha JH, Kim JH, Kang SG. Thrombolytic activity of cheonggukjang kinase in recovery from brain damage in a rat cerebral embolic stroke model. Neural Regen. Res. 5: 1875–1882 (2010)

    CAS  Google Scholar 

  15. Jang SN, Kim KL, Yun MY, Kang SM. The effect of γ-PGA on NC/ Nga mice, a mouse model for mite antigen-induced atopic dermatitis. Korean J. Microbiol. Biotechnol. 38: 53–63 (2010)

    CAS  Google Scholar 

  16. Ko JA, Koo SY, Park HJ. Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (cheonggukjang) extract. Food Chem. 111: 3921–3924 (2008)

    Article  Google Scholar 

  17. Jeong PH, Shin DH, Kim YS. Effects of germination and osmopriming treatment on enhancement of isoflavone contents in various soybean cultivars and cheonggukjang (fermented unsalted soybean paste). J. Food Sci. 73: H187–H194 (2008)

    Article  CAS  Google Scholar 

  18. Kim SR, Kim JS, Ahn JY, Ha TY. Quantitative analysis of soybean isoflavones. Korean J. Crop Sci. 102–109 (2004)

  19. Shon MY, Seo KI, Lee SW, Choi SH, Sung NJ. Biological activities of cheonggukjang prepared with black bean and changes in phytoestrogen content during fermentation. Korean J. Food Sci. Technol. 32: 936–941 (2000)

    Google Scholar 

  20. Oh HJ, Kim CS. Antioxidant and nitrite scavenging ability of fermented soybean foods (cheonggukjang, doenjang). J. Korean Soc. Food Sci. Nutr. 36: 1503–1510 (2007)

    Article  CAS  Google Scholar 

  21. Cho MJ, Park MJ, Lee HS. Nitrite scavenging ability and SOD-like activity of a sterol glucoside from Chrysanthemum coronarium L. var. spatiosum. Korean J. Food Sci. Technol. 39: 77–82 (2007)

    Google Scholar 

  22. Oh HS, Kim JH, Lee MH. Isoflavone contents, antioxidative and fibrinolytic activities of red bean and mung bean. Korean J. Soc. Food Cookery Sci. 19: 263–270 (2003)

    Google Scholar 

  23. Cushman DW, Cheung HS. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Pharm. 20: 1637–1648 (1971)

    Article  CAS  Google Scholar 

  24. SAS Institute, Inc. SAS User’s Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990)

    Google Scholar 

  25. Yoo HJ, Hwang JS, Kim HB. Mass analysis of isoflavones in cheonggukjang. Korean J. Microbiol. 43: 54–58 (2007)

    Google Scholar 

  26. Axelson M, Setchell KDR. The extraction of lignans in ratsevidence for an intestinal bacterial source for this new group of compounds. FEBS Lett. 123: 337–342 (1981)

    Article  CAS  Google Scholar 

  27. Gramza A, Khokhar S, Yoko S, Swiglo AG, Hes M, Korczak J. Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. Eur. J. Lipid Sci. Tech. 108: 351–362 (2006)

    Article  CAS  Google Scholar 

  28. Lee KA, Jang JO, Yoon HK, Kim MS. Antithrombotic activities of cheonggukjang and cheonggukjang fermented with green tea or mugwort. Korean J. Microbiol. 43: 298–303 (2007)

    Google Scholar 

  29. Heo BG, Park YS, Park YJ, Kim TC, Kim HJ, Cho JY. DPPH radical scavenging activity and anti-microbial activity of juice extracts from unripe persimmons. J. Life Sci. Nat. Res. 30: 17–24 (2008)

    Google Scholar 

  30. Lee BM, Do JR, Kim HK. Prediction of optimal microwave-assisted extraction conditions for functional properties from fluid cheonggukjang extracts. J. Korean Soc. Food Sci. Nutr. 36: 1465–1471 (2007)

    Article  CAS  Google Scholar 

  31. Voet D, Voet JG. Biochemistry. John Wiley Sons, New York, NY, USA. pp. 1087–1095 (1990)

    Google Scholar 

  32. Cho YJ, Cha WS, Bok SK, Kim MU, Chun SS, Choi Uk. Production and separation of anti-hypertensive peptide during cheonggukjang fermentation with Bacillus subtilis CH-1023. J. Korean Soc. Agric. Chem. Biotechnol. 43: 247–252 (2000)

    CAS  Google Scholar 

  33. Shin ZI, Ahn CW, Moon HS, Lee HJ, Lee HJ, Moon TH. Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste. Korean J. Food Sci. Technol. 27: 230–234 (1995)

    Google Scholar 

  34. Suh HJ, Suh DB, Chung SH, Whang JH, Sung HJ, Yang HC. Purification of ACE inhibitor from soybean paste. Agric. Chem. Biotechnol. 37: 441–446 (1994)

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea

    Min-Hwa Kim, Su-Yeon Kim & Yong-Suk Kim

  2. Department of Functional Crop, NICS, RDA, Miryang, Gyeongnam, 627-803, Korea

    Jong-Min Ko

  3. Sunchang Research Center for Fermentation Microbes, Sunchang, Jeonbuk, 595-804, Korea

    Do-Youn Jeong

Authors
  1. Min-Hwa Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Su-Yeon Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jong-Min Ko
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Do-Youn Jeong
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Yong-Suk Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yong-Suk Kim.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kim, MH., Kim, SY., Ko, JM. et al. Biological activities of cheonggukjang prepared with several soybean cultivars. Food Sci Biotechnol 21, 475–483 (2012). https://doi.org/10.1007/s10068-012-0060-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-012-0060-y

Keywords

Search

Navigation