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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.4
- 수록면
- 442 - 445 (4page)
이용수
이 논문의 연구 히스토리 (6)
2008
[P8-224] Isoflavone Content and Antioxidative Activity of Meju Supplemented with Rice Bran
Chan Ho Jang
,
Ji Sun Lim
,
Ji Yeon Seo
외 6명
한국식품영양과학회 학술대회발표집
2008.10
학술대회자료
[P8-222] Change of Isoflavone Content and Antioxidative Activity during Manufacturing of Meju by the Standardized and Traditional Methods
Chan Ho Jang
,
Ji Sun Lim
,
Ji Yeon Seo
외 8명
한국식품영양과학회 학술대회발표집
2008.10
학술대회자료
[P8-218] Isoflavone Content and Antioxidative Activity of Cheonggukjang Prepared with Various Bacillus Strains
Chan Ho Jang
,
Ji Sun Lim
,
Ji Yeon Seo
외 7명
한국식품영양과학회 학술대회발표집
2008.10
학술대회자료
Metabolism of Isoflavone Derivatives During Manufacturing of Traditional Meju and Doenjang
Chan Ho Jang
,
Chun Seok Pa
,
k
외 6명
Food Science and Biotechnology
2008.04
학술저널
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Meju, a major ingredient of doenjang which is a popular Korean traditional fermented soyfood, was manufactured by fermenting steamed soybeans in natural environment in which steamed soy was exposed to airborne microorganism, in particular, fungi. Total isoflavone content was reduced from 1,849 mg/kg of cooked soy to 816 mg/kg of meju at the 90<sup>th</sup> day of fermentation. Total glycosides and aglycones of isoflavones in meju were 1,827 and 22 mg/kg at 0 day and changed into 487 and 329 mg/kg at the 90<sup>th</sup> day of fermentation, respectively. Meanwhile, the ratio of glycosides to aglycones of isoflavones was not changed during aging of doenjang but remained relatively constant with 592 and 644 mg/kg aglycones at the 0 and 160<sup>th</sup> day, respectively. When cooked soy was fermented with Aspergillus oryzae and Aspergillus flavus, isoflavone profiles were significantly different from each other while A. oryzae caused more extensive metabolism of isoflavones than A. flavus.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgment
References
참고문헌 (24)
참고문헌 신청
1. [학술지(정기간행물)] - Messina M / 1995 / Modern applications for an ancient bean: Soybeans and the prevention and treatment of chronic disease / J. Nutr 125 : 567S ~ 569S
2. [학술지(정기간행물)] - Allred CD / 2005 / Soy processing influences growth of estrogendependent breast cancer tumors / Carcinogenesis 25 : 1649 ~ 1657
3. [학술지(정기간행물)] - Jang Hoon Kim / 2005 / Effect of Low Doses of Genistein and Equol on Protein ExpressionProfile in MCF-7 Cells / Food Science and Biotechnology 14 (6) : 854 ~ 859
4. [학술지(정기간행물)] - Zubik L / 2003 / Bioavailability of soybean isoflavones from aglycone and glucoside forms in American women / Am. J. Clin. Nutr 77 : 1459 ~ 1465
5. [학술지(정기간행물)] - Watkins BA / 2005 / Protective actions of soy isoflavones and n-3 PUFAs on bone mass in ovariectomized rats / J. Nutr. Biochem 16 : 479 ~ 488
2. [학술지(정기간행물)] - Allred CD / 2005 / Soy processing influences growth of estrogendependent breast cancer tumors / Carcinogenesis 25 : 1649 ~ 1657
3. [학술지(정기간행물)] - Jang Hoon Kim / 2005 / Effect of Low Doses of Genistein and Equol on Protein ExpressionProfile in MCF-7 Cells / Food Science and Biotechnology 14 (6) : 854 ~ 859
4. [학술지(정기간행물)] - Zubik L / 2003 / Bioavailability of soybean isoflavones from aglycone and glucoside forms in American women / Am. J. Clin. Nutr 77 : 1459 ~ 1465
5. [학술지(정기간행물)] - Watkins BA / 2005 / Protective actions of soy isoflavones and n-3 PUFAs on bone mass in ovariectomized rats / J. Nutr. Biochem 16 : 479 ~ 488
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
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한국식품영양과학회 학술대회발표집
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Comparison of Total Phenolic and Isoflavone Contents in Soybean Fermented Foods (Doenjang)
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Aspergillus oryzae를 이용한 캡슐형 메주의 품질특성
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2003 .09
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[P8-224] Isoflavone Content and Antioxidative Activity of Meju Supplemented with Rice Bran
한국식품영양과학회 학술대회발표집
2008 .10
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Aspergillus속과 Bacillus subtilis를 이용한 된장메주 발효 중 품질 특성
Food Science and Preservation
2011 .06
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콩 코오지를 이용한 된장의 품질 특성
Food Science and Preservation
2014 .06
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Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Food Science and Biotechnology
2004 .10
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Optimization of Hydrolysis and Extraction Conditions for Isoflavones in Defatted Soybean Meal
Food Science and Biotechnology
1999 .08
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고 Isoflavone 콩나물이 만성 에탄올 투여 흰쥐의 지질대사에 미치는 영향
한국식품영양과학회지
2007 .12
-
Changes in Isoflavone Content and Quality Characteristics of Deonjang Prepared with Whole Soybean Meju
한국식품영양과학회 학술대회발표집
2014 .10
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Comparison of Fermentative Characteristics, Isoflavone Contents, and Biological Activities in the Soy Leaves with High Isoflavone Contents by Various Lactobacillus plantarum Strains
한국식품영양과학회 학술대회발표집
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이 논문의 저자 정보
이 논문과 함께 이용한 논문
Changes in Isoflavone Content and Mass Balance During Soybean Processing
Jin-Suk Han
,
Hee-Do Hong
,
Sung-Ran Kim
Food Science and Biotechnology
2007
.06
김치양념과 유산균을 이용한 발효두부의 항산화 활성, 이소플라본 및 유리아미노산의 변화
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이신호
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2013
.01
Isolation of Bacillus amyloliquefaciens Strains with Antifungal Activities from Meju
Hwang A Lee
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Jeong Hwan Kim
Preventive Nutrition and Food Science
2012
.03
청국장에 존재하는 Isoflavone의 Mass 분석
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미생물학회지
2007
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Antioxidant Activity and Isoflavone Profile of Rhynchosia nolubilis Seeds Pickled in Vinegar (Chokong)
Seok Joong Kim
,
Jee-Young Shin
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Moo-Ho Cho
외 4명
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UCI(KEPA) : I410-ECN-0101-2013-573-001015653