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Behavior of flavonoid glycosides contained in Korean red pepper paste (Gochujang) during fermentation: Participation of a β-glucosidase inhibitor

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Abstract

Gochujang is a red pepper-soybean paste and a popular Korean fermented food. The aim of this study was to investigate the behavior of flavonoids and activity of β-glucosidase during fermentation of gochujang prepared using Aspergillus oryzae. The content of flavonoid glycosides (genistin, daidzin, apigenin 7-O-β-d-glucopyranoside, and quercetin 3-O-α-l-rhamnopyranoside) and their aglycones did not change significantly during preparation of gochujang. However, β-glucosidase was produced by A. oryzae. The polar layer of the gochujang methanol (MeOH) extract more strongly inhibited the β-glucosidase activity of the crude enzyme extracted from gochujang than that of the nonpolar layer. The red pepper extract and high salt solution of the gochujang ingredients showed high β-glucosidase inhibition activity. These results indicate that flavonoid glycosides were not hydrolyzed by the β-glucosidase produced by A. oryzae during gochujang fermentation, which may have been due to the salt and hydrophilic compound(s) present in red pepper as main ingredients of gochujang.

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Author notes

  1. Heung-Chule Shin

    Present address: HiteJinro Co., Ltd., Jeonbuk, Korea

Authors and Affiliations

  1. Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University, Gwangju, 500-757, Korea

    Jeong-Yong Cho, Hyoung Jae Lee, Heung-Chule Shin, Keun-Hyung Park & Jae-Hak Moon

  2. Daesang R & D Center, Icheon, 467-813, Korea

    Jeong-Mi Lee

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  1. Jeong-Yong Cho
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  2. Hyoung Jae Lee
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Correspondence to Jae-Hak Moon.

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Cho, JY., Lee, H.J., Shin, HC. et al. Behavior of flavonoid glycosides contained in Korean red pepper paste (Gochujang) during fermentation: Participation of a β-glucosidase inhibitor. Food Sci Biotechnol 22, 1–8 (2013). https://doi.org/10.1007/s10068-013-0208-4

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  • DOI: https://doi.org/10.1007/s10068-013-0208-4

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