Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang).
Journal:
Food chemistry
PMID:
29287388
Abstract
The purpose of this study was to investigate bacterial communities and health-benefit-related parameters in doenjang prepared with various brine concentrations (8, 12, 16, and 20%). Phenolic, flavonoid, melanoidin and isoflavone contents, antioxidation, and antiproliferation of doenjang (AD8, AD12, AD16, and AD20) aged for 3 months were compared with those of initial doenjang (ID8, ID12, ID16, and ID20). The ID8 and AD8 doenjang, made with 8% brine, contained higher phenolics, melanoidins, and isoflavones than those with high salinity. As results of bacterial communities, Enterococcus was a dominant bacterium in most doenjang, while Lactobacillus was predominant in AD8. Trolox equivalent antioxidant capacity (32.5 µmol TE/g dwb) and DPPH radical-scavenging capacity (57 µmol TE/g dwb) values of AD8 were the highest among samples. The EC of HT-29 cell proliferation treated with AD8 was 0.47 mg/mL, while EC of AD20 was 1.07 mg/mL, indicating stronger antiproliferative activity in low-salinity doenjang.