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12 pages, 2072 KiB

Open AccessArticle

Protective Effect of Gochujang on Inflammation in a DSS-Induced Colitis Rat Model

by Patience Mahoro, Hye-Jung Moon, Hee-Jong Yang, Kyung-Ah Kim and Youn-Soo Cha

Foods 2021, 10(5), 1072; https://doi.org/10.3390/foods10051072 - 12 May 2021

Cited by 9 | Viewed by 3359

Gochujang is a traditional Korean fermented soy-based spicy paste made of meju (fermented soybean), red pepper powder, glutinous rice, and salt. This study investigated the anti-inflammatory effects of Gochujang containing salt in DSS-induced colitis. Sprague–Dawley (SD) rats were partitioned into five groups: normal [...] Read more.

Gochujang is a traditional Korean fermented soy-based spicy paste made of meju (fermented soybean), red pepper powder, glutinous rice, and salt. This study investigated the anti-inflammatory effects of Gochujang containing salt in DSS-induced colitis. Sprague–Dawley (SD) rats were partitioned into five groups: normal control, DSS control, DSS + salt, DSS + mesalamine, and DSS + Gochujang groups. They were tested for 14 days. Gochujang improved the disease activity index (DAI), colon weight/length ratio, and colon histomorphology, with outcomes similar to results of mesalamine administration. Moreover, Gochujang decreased the serum levels of IL-1β and IL-6 and inhibited TNF-α, IL-6, and IL-1β mRNA expression in the colon. Gochujang downregulated the expression of iNOS and COX-2 and decreased the activation of NF-κB in the colon. Gochujang induced significant modulation in gut microbiota by significantly increasing the number of Akkermansia muciniphila while decreasing the numbers of Enterococcus faecalis and Staphylococcus sciuri. However, compared with the DSS group, the salt group did not significantly change the symptoms of colitis or cytokine levels in serum and colon. Moreover, the salt group significantly decreased the gut microflora diversity. Gochujang mitigated DSS-induced colitis in rats by modulating inflammatory factors and the composition of gut microflora, unlike the intake of salt alone. Full article

(This article belongs to the Special Issue Soybean Processing and Utilization)

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10 pages, 962 KiB

Open AccessArticle

Validation of Antiobesity Effects of Black Soybean Seed Coat Powder Suitable as a Food Material: Comparisons with Conventional Yellow Soybean Seed Coat Powder

by Yuuki Moriyasu, Chiho Fukumoto, Maki Wada, Erika Yano, Hiroshi Murase, Masatoshi Mizuno, Nobuhiro Zaima and Tatsuya Moriyama

Foods 2021, 10(4), 841; https://doi.org/10.3390/foods10040841 - 13 Apr 2021

Cited by 9 | Viewed by 2216

Abstract

In this study, we fed obese model mice black soybean seed coat powder (BSCP) and evaluated the antiobesity effects. As a control, normal yellow soybean seed coat powder (YSCP) was used. C57BL/6J, a high-fat diet-induced obesity model mouse, was fed a high-fat diet [...] Read more.

In this study, we fed obese model mice black soybean seed coat powder (BSCP) and evaluated the antiobesity effects. As a control, normal yellow soybean seed coat powder (YSCP) was used. C57BL/6J, a high-fat diet-induced obesity model mouse, was fed a high-fat diet containing BSCP or YSCP (20% fat) to induce obesity. The results showed that in the BSCP group, it caused significant suppression of body weight gain and suppression of white adipose tissue weight compared with the YSCP group. Moreover, it significantly decreased serum leptin levels, which correlated with visceral fat mass, and increased antidiabetic adipocytokine and adiponectin levels. Therefore, this suggests the pigmented components contained in BSCP have an antiobesity effect in obese model mice. It is suggested that this material, which can be prepared without extraction with an organic solvent and is suitable for use as a food material, could be a functional food material with a practicable antiobesity effect. Full article

(This article belongs to the Special Issue Soybean Processing and Utilization)

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14 pages, 3877 KiB

Open AccessArticle

Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study

by Da Hye Song, Byung Hee Chun, Sunmin Lee, Su Young Son, Chagam Koteswara Reddy, Ha In Mun, Che Ok Jeon and Choong Hwan Lee

Foods 2021, 10(3), 641; https://doi.org/10.3390/foods10030641 - 18 Mar 2021

Cited by 25 | Viewed by 3871

Abstract

Doenjang and ganjang are secondary fermented soybean products from meju (primary fermented product) following a complex fermentation process that separates the products into solid (doenjang) and liquid (ganjang) states. We performed a comparative study on gas chromatography mass spectrometry-(GC-MS) [...] Read more.

Doenjang and ganjang are secondary fermented soybean products from meju (primary fermented product) following a complex fermentation process that separates the products into solid (doenjang) and liquid (ganjang) states. We performed a comparative study on gas chromatography mass spectrometry-(GC-MS) and liquid chromatography mass spectrometry-(LC-MS) based metabolite profiling with fungal and bacterial microbial community analysis of doenjang and ganjang during fermentation. Metabolite profiling and microbial community data showed distinct patterns, depending on the fermentation process. The relative levels of metabolic patterns were similar and most of the microorganisms produced halophilic or halotolerant microbes during the fermentation period in doenjang and ganjang. In the doenjang end products, isoflavones, soyasaponins, and amino acids were largely distributed and Debaryomyces and Staphylococcus were dominant, whereas the biogenic amine and phenylpropanoid contents were highly distributed in the ganjang end products, with higher levels of Meyerozyma and Tetragenococcus. Our results demonstrate that the quality of doenjang and ganjang is predominantly influenced by the microbiome and by metabolite changes during fermentation. Moreover, the present study provides a platform for comparing samples in different states. Full article

(This article belongs to the Special Issue Soybean Processing and Utilization)

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11 pages, 1003 KiB

Open AccessArticle

Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation

by Yongwoo Jo, Woo-suk Bang and Mina K. Kim

Foods 2021, 10(2), 372; https://doi.org/10.3390/foods10020372 - 09 Feb 2021

Cited by 6 | Viewed by 3084

Abstract

Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang. This study aimed to investigate changes in [...] Read more.

Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang. This study aimed to investigate changes in the physiochemical and enzymatic activities of doenjang prepared with different amounts of rice koji during a 30-day fermentation period. Three doenjang samples were prepared with varying levels of rice koji: K1 (11% reduced), K2 (control), K3 (11% increased). Physiochemical characteristics including pH, TA, acid value, moisture content, color, sugar and reducing sugar content, and enzymatic activities including α- and β-Amylase, acidic and neutral protease activities. Samples were taken every 5 days for 30 days of fermentation period. The doenjang with a high content of rice koji had higher levels of total sugars, reducing sugars, alcohol, and protein enzyme activity than the doenjang samples with a lower content of rice koji (p < 0.05). However, no differences in the physiochemical and enzymatic activities were found between the doenjang made with a lower amount of koji and the control doenjang during fermentation (p > 0.05). Full article

(This article belongs to the Special Issue Soybean Processing and Utilization)

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13 pages, 3223 KiB

Open AccessArticle

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

by Bernadette-Emőke Teleky, Gheorghe Adrian Martău and Dan Cristian Vodnar

Foods 2020, 9(12), 1894; https://doi.org/10.3390/foods9121894 - 18 Dec 2020

Cited by 32 | Viewed by 4514

Abstract

In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. [...] Read more.

In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nutrient content, and its consumption is recommended due to several health benefits. Dough fermentation with lactic acid bacteria (LAB) increases bread shelf life, improves flavor, and its nutritional quality, mostly due to its high organic acid production capability. In the present study, the addition of SF to WF, through fermentation with the cocultures of Lactobacillus plantarum and Lactobacillus casei was analyzed. Three different batches were performed by using WF supplemented with SF, as follows: batch A consisting of 90% WF and 10% SF; batch B—95% WF and 5% SF; batch C—100% WF. The fermentation with these two LABs presented several positive effects, which, together with increased SF content, improved the dough’s rheological and physicochemical characteristics. The dynamic rheological analysis exhibited a more stable elastic-like behavior in doughs supplemented with SF (G′ 4936.2 ± 12.7, and G″ 2338.4 ± 9.1). Organic acid production changes were the most significant, especially for the lactic, citric, and tartaric content. Full article

(This article belongs to the Special Issue Soybean Processing and Utilization)

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15 pages, 2840 KiB

Open AccessArticle

Inhibitory Effect of Steamed Soybean Wastewater Against DSS-Induced Intestinal Inflammation in Mice

by Soojung Jeong, Jisun Oh, Ji Sun Lim, Sunghee Kim, Deokyeol Jeong, Soo Rin Kim and Jong-Sang Kim

Foods 2020, 9(7), 954; https://doi.org/10.3390/foods9070954 - 18 Jul 2020

Cited by 3 | Viewed by 3093

Abstract

This study was performed to examine the beneficial potential of steamed soybean wastewater (SSW), which is generated during the manufacture of fermented soybean products and usually discarded as a by-product. The SSW was found to contain considerable amounts of isoflavones and had concentration-dependent [...] Read more.

This study was performed to examine the beneficial potential of steamed soybean wastewater (SSW), which is generated during the manufacture of fermented soybean products and usually discarded as a by-product. The SSW was found to contain considerable amounts of isoflavones and had concentration-dependent radical scavenging capabilities. Moreover, oral administration of SSW effectively prevented colonic damage induced by dextran sulfate sodium (DSS), based on improvement of morphological and histological features, reduction of oxidative stress indicators, suppression of proinflammatory cytokine production, downregulation of inflammatory marker expression in the colonic tissue, and inhibition of the inflammatory activation of macrophages. It suggests that SSW could prevent intestinal inflammation in humans, although its efficacy should be verified through careful study design in humans. These findings have implications for enhancement of the value-added of SSW and for reduction of wastewater treatment costs incurred by the food industry. Full article

(This article belongs to the Special Issue Soybean Processing and Utilization)

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Review

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17 pages, 1575 KiB

Open AccessEditor’s ChoiceReview

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

by Chan Ho Jang, Jisun Oh, Ji Sun Lim, Hyo Jung Kim and Jong-Sang Kim

Foods 2021, 10(3), 636; https://doi.org/10.3390/foods10030636 - 18 Mar 2021

Cited by 52 | Viewed by 10748

Abstract

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and [...] Read more.

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer’s and Parkinson’s diseases. Full article

(This article belongs to the Special Issue Soybean Processing and Utilization)

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15 pages, 1035 KiB

Open AccessEditor’s ChoiceReview

γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

by Do-Youn Jeong, Myeong Seon Ryu, Hee-Jong Yang and Sunmin Park

Foods 2021, 10(2), 221; https://doi.org/10.3390/foods10020221 - 21 Jan 2021

Cited by 27 | Viewed by 4995

Abstract

Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly [...] Read more.

Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with Bacilli. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by Bacillus species. However, Bacillus species are different in the environment according to the regions and seasons due to the specific bacteria. Bacillus species differently contribute to the bioactive components of chungkookjang, resulting in different functionalities. In this review, we evaluated the production process of poly-γ-glutamic acid (γ-PGA)-rich chungkookjang fermented with specific Bacillus species and their effects on memory function through the modulation of brain insulin resistance, neuroinflammation, and the gut–microbiome–brain axis. Bacillus species were isolated from the TFC made in Sunchang, Korea, and they included Bacillus (B.) subtilis, B. licheniformis, and B. amyloliquefaciens. Chungkookjang contains isoflavone aglycans, peptides, dietary fiber, γ-PGA, and Bacillus species. Chungkookjangs made with B. licheniformis and B. amyloliquefaciens have higher contents of γ-PGA, and they are more effective for improving glucose metabolism and memory function. Chungkookjang has better efficacy for reducing inflammation and oxidative stress than other fermented soy foods. Insulin sensitivity is improved, not only in systemic organs such as the liver and adipose tissues, but also in the brain. Chungkookjang intake prevents and alleviates memory impairment induced by Alzheimer’s disease and cerebral ischemia. This review suggests that the intake of chungkookjang (20–30 g/day) rich in γ-PGA acts as a synbiotic in humans and promotes memory function by suppressing brain insulin resistance and neuroinflammation and by modulating the gut–microbiome–brain axis. Full article

(This article belongs to the Special Issue Soybean Processing and Utilization)

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