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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제30권 제11호
- 발행연도
- 2020.1
- 수록면
- 1,697 - 1,705 (9page)
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Meju, a type of fermented soybean paste, is used as a starter in the preparation of various Korean traditional soybean-based foods. In this study, we performed Illumina-MiSeq paired-end sequencing for microbial communities and mass spectrometry analysis for metabolite profiling to investigate the differences between 11 traditional meju products from different regions across Korea. Even though the bacterial and fungal communities showed remarkable variety, major genera including Bacillus, Enterococcus, Variovorax, Pediococcus, Weissella, and Aspergillus were detected in every sample of meju. The metabolite profile patterns of the 11 samples were clustered into two main groups: group I (M1-5) and group II (M6-11). The metabolite analysis indicated a relatively higher amino acid content in group I, while group II exhibited higher isoflavone, soyasaponin, and lysophospholipid contents. The bioactivity analysis proved that the ABTS (2,2'-azino-bis (3- ethylbenzothiazoline-6-sulfonic acid)) radical-scavenging activity was higher in group II and the FRAP (ferric reducing antioxidant power) activity was higher in group I. The correlation analysis revealed that the ABTS activity was isoflavonoid, lipid, and soyasaponin related, whereas the FRAP activity was amino acid and flavonoid related. These results suggest that the antioxidant activities of meju are critically influenced by the microbiome and metabolite dynamics.
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참고문헌 (44)
참고문헌 신청
Lee S / 2017 / Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes / Food Chem 221:1578~1586
Lee EM / 2019 / Highly geographical specificity of metabolomic traits among Korean domestic soybeans(Glycine max) / Food Res. Int 120:12~18
Iqbal N / 2018 / Soybean (Glycine max L.) germplasm screening and geographical determination based on targeted isoflavone metabolomics / Appl. Ecol. Env. Res. 16:3933~3953
Yokota T / 1996 / The effect of antioxidant-containing fraction from fermented soybean food on atherosclerosis development in cholesterol-fed rabbits / LWT-Food Sci. Technol 29:751~755
Donghwa Shin / 2015 / Korean traditional fermented soybean products: Jang / Journal of Ethnic Foods 2(1):2~7
Lee EM / 2019 / Highly geographical specificity of metabolomic traits among Korean domestic soybeans(Glycine max) / Food Res. Int 120:12~18
Iqbal N / 2018 / Soybean (Glycine max L.) germplasm screening and geographical determination based on targeted isoflavone metabolomics / Appl. Ecol. Env. Res. 16:3933~3953
Yokota T / 1996 / The effect of antioxidant-containing fraction from fermented soybean food on atherosclerosis development in cholesterol-fed rabbits / LWT-Food Sci. Technol 29:751~755
Donghwa Shin / 2015 / Korean traditional fermented soybean products: Jang / Journal of Ethnic Foods 2(1):2~7
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