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Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds
Kun-Young Park1, Keun-Ok Jung, Sook-Hee Rhee
1Department of Food Science and Nutrition, Pusan National University, Busan 609-735, South Korea. kunypark@pusan.ac.kr
Abstract:
Doenjang (Korean fermented soypaste) is one of the important fermented foods of Korea. Doenjang has been traditionally manufactured from meju, which is fermented rectangular shape molded from crushed cooked soybeans. The main microorganisms involved for meju fermentation are Bacillus subtilis and molds such as Rizopus sp., Mucor sp., and Aspergillus sp. We have already reported that doenjang is safe from mycotoxin, especially, aflatoxin contamination due to the manufacturing process of the doenjang. We have demonstrated that the doenjang extracts showed strong antimutagenic activities against various carcinogens/mutagens including aflatoxin B(1). The traditionally fermented soypaste, doenjang showed higher antimutagenic activity than the raw soybeans, cooked soybeans, meju and other fermented soybeans in the Ames test. The active compounds that were identified are genistein, linoleic acid, beta-sitosterol glucoside, soyasaponin, etc. The active compounds exhibited strong antimutagenic activities in the Ames test, SOS chromotest and Drosophila wing spot test. More genistein was formed during the doenjang fermentation from genistin in the soybeans. Genistein and linoleic acid were the most effective active compounds found in doenjang.
Insights
Korean fermented soybean paste, doenjang, exhibits significant antimutagenic properties. Its extracts, rich in compounds like genistein and linoleic acid, effectively combat mutagens, offering potential health benefits.
Area of Science:
- Food Science
- Microbiology
- Biochemistry
Background:
- Doenjang, a traditional Korean fermented soybean paste, is a staple food.
- Its production involves fermenting soybeans into meju using microorganisms like Bacillus subtilis and various molds.
- Previous research indicated doenjang's safety from mycotoxins, such as aflatoxin.
Purpose of the Study:
- To evaluate the antimutagenic activity of doenjang.
- To identify the specific compounds responsible for this activity.
- To compare the antimutagenic potential of doenjang with its precursor and related soybean products.
Main Methods:
- Ames test to assess antimutagenic activity against carcinogens/mutagens.
- SOS chromotest and Drosophila wing spot test for further validation.
- Identification of active compounds using analytical techniques.
- Quantification of genistein formation during fermentation.
Main Results:
- Doenjang extracts demonstrated potent antimutagenic activity against aflatoxin B(1) and other mutagens.
- Doenjang exhibited higher antimutagenic activity compared to raw soybeans, cooked soybeans, meju, and other fermented soybeans.
- Key active compounds identified include genistein, linoleic acid, beta-sitosterol glucoside, and soyasaponins.
- Genistein levels increased during doenjang fermentation, and genistein and linoleic acid were found to be the most effective antimutagenic agents.
Conclusions:
- Doenjang possesses significant antimutagenic properties attributed to compounds like genistein and linoleic acid.
- The fermentation process enhances the formation of these beneficial compounds.
- Doenjang represents a safe and potentially health-promoting fermented food with demonstrated antimutagenic capabilities.