Food Science and Biotechnology

, Volume 22, Issue 4, pp 1077–1084 | Cite as

Comparisons of Shuidouchi, Natto, and Cheonggukjang in their physicochemical properties, and antimutagenic and anticancer effects

  • Xin Zhao
  • Jia-Le Song
  • Qiang Wang
  • Yu Qian
  • Gui-Jie Li
  • Liang Pang
Research Article


The comparing of shuidouchi, natto, and cheonggukjang were evaluated using physicochemical experiment, Ames test, and in vitro anticancer experiment. Cheonggukjang contained the highest amount of aroma components of amino and ammonia type nitrogens and the lowest amount of γ-glutamyltranspeptidase. Cheonggukjang showed the better sensory qualities than shuidouchi and natto. Three short-term fermented soybean foods were associated with high degree of antimutagenic activities. At a concentration of 2 mg/mL, the growth inhibitory rate of TCA8113 cells treated with cheonggukjang determined by a MTT assay was reduced by 78%; this rate of inhibition was higher than that achieved with shuidouchi (67%) and natto (55%). Cheonggukjang significantly induced apoptosis in cancer cells by upregulating Bax, caspase-3, and caspase-9, and downregulating Bcl-2 by RT-PCR and Western blotting. Our results demonstrated that cheonggukjang had the most potent in vitro anticancer effect, induced apoptosis as well as in terms of physico-chemical properties.


shuidouchi natto cheonggukjang antimutagenic activity anticancer 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Xin Zhao
    • 1
    • 2
  • Jia-Le Song
    • 2
  • Qiang Wang
    • 1
  • Yu Qian
    • 1
  • Gui-Jie Li
    • 1
  • Liang Pang
    • 3
  1. 1.Department of Biological and Chemical EngineeringChongqing University of EducationChongqingChina
  2. 2.Department of Food Science and NutritionPusan National UniversityBusanKorea
  3. 3.Department of Oral and Maxillofacial Surgery, the Affiliated Hospital of StomatologyChongqing Medical UniversityChongqingChina

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