title: Antioxidant and Neuroprotective Effects ofDoenjangPrepared withRhizopus,Pichia, andBacillus.
abstract: A new type ofdoenjangwas manufactured by mixing soaked soybean,koji(Rhizopus oryzae),cheonggukjang(Bacillus amyloliquefaciensMJ1-4 andB. amyloliquefaciensEMD17), andPichia farinosaSY80 as a yeast, salt, and water, followed by fermentation withkojithat was made by fermenting whole wheat withR. oryzae. The mixed culturedoenjangwas designed to have a more palatable flavor and stronger biological activities than the conventional product. The extract of mixed culturedoenjangshowed higher antioxidant activity than the commercialdoenjangas evaluated by the ferric reducing antioxidant power assay although it was not significantly different from the commercial product in 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities. Further, the mixed culturedoenjangreduced intracellular reactive oxygen species levels and protected cells from glutamate-induced cytotoxicity more efficiently in human hippocampal HT22 neuroblastoma cells than the commercialdoenjang. In conclusion, a newly-developed mixed culturedoenjanghad a strong antioxidant activityin vitroand cultured cell model systems, exhibited a potential to prevent oxidative stress-associated disorders although animal and clinical studies are needed to confirm itsin vivoefficacy.
authors.affiliation: School of Food Science and Biotechnology (BK21 Plus Program), Kyungpook National University, Daegu 41566, Korea.
authors.forename: Su Jin
authors.initials: SJ
authors.lastname: Kang
authors.affiliation: School of Food Science and Biotechnology (BK21 Plus Program), Kyungpook National University, Daegu 41566, Korea.
authors.forename: Ji Yeon
authors.initials: JY
authors.lastname: Seo
authors.affiliation: Department of Food Science, Gyeongnam National University of Science and Technology, Gyeongnam 52725, Korea.
authors.forename: Kye Man
authors.initials: KM
authors.lastname: Cho
authors.affiliation: Department of Research and Developement, Monggo Foods Co., Ltd., Gyeongnam 51395, Korea.
authors.forename: Chang Kwon
authors.initials: CK
authors.lastname: Lee
authors.affiliation: Division of Applied Life Science (BK21 Plus), Graduate School, and Institute of Agriculture and Life Science, Gyeongsang National University, Gyeongnam 52828, Korea.
authors.forename: Jeong Hwan
authors.initials: JH
authors.lastname: Kim
authors.affiliation: School of Food Science and Biotechnology (BK21 Plus Program), Kyungpook National University, Daegu 41566, Korea; Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea.
authors.forename: Jong-Sang
authors.initials: JS
authors.lastname: Kim
keywords: Rhizopus ozyzae; antioxidant; doenjang; neuroprotective effect