Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial <i>doenjang</i>
In this study, the physicochemical properties (pH, acidity, salinity, and soluble protein), bacterial diversities, isoflavone contents, and antioxidant activities of <i>doenjang</i> (fermented soy paste), household <i>doenjang</i> (HDJ), and commercial <i>doenjang</i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/8/3516 |
| _version_ | 1797604119541710848 |
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| author | Hee Yul Lee Du Yong Cho Jea Gack Jung Min Ju Kim Jong Bin Jeong Ji Ho Lee Ga Young Lee Mu Yeun Jang Jin Hwan Lee Md Azizul Haque Kye Man Cho |
| author_facet | Hee Yul Lee Du Yong Cho Jea Gack Jung Min Ju Kim Jong Bin Jeong Ji Ho Lee Ga Young Lee Mu Yeun Jang Jin Hwan Lee Md Azizul Haque Kye Man Cho |
| author_sort | Hee Yul Lee |
| collection | DOAJ |
| description | In this study, the physicochemical properties (pH, acidity, salinity, and soluble protein), bacterial diversities, isoflavone contents, and antioxidant activities of <i>doenjang</i> (fermented soy paste), household <i>doenjang</i> (HDJ), and commercial <i>doenjang</i> (CDJ), were assessed and compared. The values of pH 5.14–5.94 and acidity 1.36–3.03%, indicated a similar level in all doenjang. The salinity was high in CDJ at 12.8–14.6%, and the protein contents (25.69–37.54 mg/g) were generally high in HDJ. Forty-three species were identified from the HDJ and CDJ. The main species were verified to be <i>Bacillus amyloliquefaciens</i> (<i>B. amyloliquefaciens</i>), <i>B</i>. <i>amyloliquefaciens</i> subsp. <i>plantarum</i>, <i>Bacillus licheniformis</i>, <i>Bacillus</i> sp. and <i>Bacillus subtilis</i>. Comparing the ratios of isoflavone types, the HDJ has an aglycone ratio of >80%, and 3HDJ indicates a ratio of isoflavone to aglycone of 100%. In the CDJ, except 4CDJ, glycosides account for a high proportion of more than 50%. The results of antioxidant activities and DNA protection effects were variedly confirmed regardless of HDJs and CDJs. Through these results, it is judged that HDJs have a variety of bacterial species compared to CDJs, and these are biologically active and converted from glycoside to aglycone. Bacterial distribution and isoflavone contents could be used as basic data. |
| first_indexed | 2024-03-11T04:41:51Z |
| format | Article |
| id | doaj.art-b3d34593028d41668c8e4f24c1f27d2e |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T04:41:51Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-b3d34593028d41668c8e4f24c1f27d2e2023-11-17T20:40:06ZengMDPI AGMolecules1420-30492023-04-01288351610.3390/molecules28083516Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial <i>doenjang</i>Hee Yul Lee0Du Yong Cho1Jea Gack Jung2Min Ju Kim3Jong Bin Jeong4Ji Ho Lee5Ga Young Lee6Mu Yeun Jang7Jin Hwan Lee8Md Azizul Haque9Kye Man Cho10Department of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of KoreaDepartment of Food Science, Gyeongsang National University, Naedongro 139-8, Jinju 52849, Gyeongnam, Republic of KoreaDepartment of Life Resource Industry, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan 49315, Republic of KoreaDepartment of Biochemistry and Molecular Biology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, BangladeshDepartment of Green Bio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of KoreaIn this study, the physicochemical properties (pH, acidity, salinity, and soluble protein), bacterial diversities, isoflavone contents, and antioxidant activities of <i>doenjang</i> (fermented soy paste), household <i>doenjang</i> (HDJ), and commercial <i>doenjang</i> (CDJ), were assessed and compared. The values of pH 5.14–5.94 and acidity 1.36–3.03%, indicated a similar level in all doenjang. The salinity was high in CDJ at 12.8–14.6%, and the protein contents (25.69–37.54 mg/g) were generally high in HDJ. Forty-three species were identified from the HDJ and CDJ. The main species were verified to be <i>Bacillus amyloliquefaciens</i> (<i>B. amyloliquefaciens</i>), <i>B</i>. <i>amyloliquefaciens</i> subsp. <i>plantarum</i>, <i>Bacillus licheniformis</i>, <i>Bacillus</i> sp. and <i>Bacillus subtilis</i>. Comparing the ratios of isoflavone types, the HDJ has an aglycone ratio of >80%, and 3HDJ indicates a ratio of isoflavone to aglycone of 100%. In the CDJ, except 4CDJ, glycosides account for a high proportion of more than 50%. The results of antioxidant activities and DNA protection effects were variedly confirmed regardless of HDJs and CDJs. Through these results, it is judged that HDJs have a variety of bacterial species compared to CDJs, and these are biologically active and converted from glycoside to aglycone. Bacterial distribution and isoflavone contents could be used as basic data.https://www.mdpi.com/1420-3049/28/8/3516<i>doenjang</i>physicochemicalbacterial diversityisoflavoneantioxidant activity |
| spellingShingle | Hee Yul Lee Du Yong Cho Jea Gack Jung Min Ju Kim Jong Bin Jeong Ji Ho Lee Ga Young Lee Mu Yeun Jang Jin Hwan Lee Md Azizul Haque Kye Man Cho Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial <i>doenjang</i> Molecules <i>doenjang</i> physicochemical bacterial diversity isoflavone antioxidant activity |
| title | Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial <i>doenjang</i> |
| title_full | Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial <i>doenjang</i> |
| title_fullStr | Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial <i>doenjang</i> |
| title_full_unstemmed | Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial <i>doenjang</i> |
| title_short | Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial <i>doenjang</i> |
| title_sort | comparisons of physicochemical properties bacterial diversities isoflavone profiles and antioxidant activities on household and commercial i doenjang i |
| topic | <i>doenjang</i> physicochemical bacterial diversity isoflavone antioxidant activity |
| url | https://www.mdpi.com/1420-3049/28/8/3516 |
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