지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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Soonchang traditional kochujangs (shickhae, bab and deuk) were prepared with different kinds of manufacturing methods. To investigate fermentative characteristics of the traditional kochujangs, pH, acidity, amino-type nitrogen content and ammonia-type nitrogen content were determined during 10 month period. Shickhae kochujang fermented faster than the bab- and deuk-kochujang. Antimutagenic effects of the kochujangs were studied against aflatoxin B1 (AFB1) and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in Salmonella typhimurium TA100. Anticancer effects of the kochujangs were studied by inhibitory effect on the growth of AGS human gastric adenocarcinoma cells and HT-29 human colon cancer cells in MTT assay. Soonchang traditional kochujangs resulted in antimutagenic and anticancer effects. At a concentration of 2.5 mg/plate, shickhae-kochujang fermented for 4 months (61%) showed, especially, the highest antimutagenic activity against MNNG comparing to bab-kochujang (31%) and deuk-kochujang (41%) (p＜0.05). Shickhae-kochujang also led to the similar results of anticancer effects in both AGS cells and HT-29 cells to the results of the antimutagenic effects. Shickhae kochujang showed the highest chemopreventive effect compared to other kochujangs of bab and deuk. These results suggest that the fermentation level and different preparation methods of the kochujang were related with antimutagenic and anticancer activity.
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