Cargando…

Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang

In this study, the physicochemical properties (pH, acidity, salinity, and soluble protein), bacterial diversities, isoflavone contents, and antioxidant activities of doenjang (fermented soy paste), household doenjang (HDJ), and commercial doenjang (CDJ), were assessed and compared. The values of pH...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lee, Hee Yul, Cho, Du Yong, Jung, Jea Gack, Kim, Min Ju, Jeong, Jong Bin, Lee, Ji Ho, Lee, Ga Young, Jang, Mu Yeun, Lee, Jin Hwan, Haque, Md Azizul, Cho, Kye Man
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144870/ https://www.ncbi.nlm.nih.gov/pubmed/37110750 http://dx.doi.org/10.3390/molecules28083516

Ejemplares similares

Antioxidant and Neuroprotective Effects of Doenjang Prepared with Rhizopus, Pichia, and Bacillus
por: Kang, Su Jin, et al.
Publicado: (2016)

Effects of the Addition of Herbs on the Properties of Doenjang
por: Lee, Sunmin, et al.
Publicado: (2021)

Five Surfactin Isomers Produced during Cheonggukjang Fermentation by Bacillus pumilus HY1 and Their Properties
por: Hong, Su-Young, et al.
Publicado: (2021)

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities
por: Soung, Song-Hui, et al.
Publicado: (2021)

Changes in Nutrient Components and Digestive Enzymatic Inhibition Activities in Soy Leaves by Ethephon Treatment
por: Lee, Ji Ho, et al.
Publicado: (2023)

Photoprotective Effect of Fermented and Aged Mountain-Cultivated Ginseng Sprout (Panax ginseng) on Ultraviolet Radiation-Induced Skin Aging in a Hairless Mouse Model
por: Lee, Hee Yul, et al.
Publicado: (2023)

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng
por: Lee, Hee Yul, et al.
Publicado: (2022)

In Vitro Antidiabetic and Antiobesity Activities of Traditional Kochujang and Doenjang and Their Components
por: Yang, Hye Jeong, et al.
Publicado: (2019)

Comprehensive Comparison of Chemical Composition and Antioxidant Activity of Panax ginseng Sprouts by Different Cultivation Systems in a Plant Factory
por: Cho, Kye Man, et al.
Publicado: (2022)

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production
por: Hong, Hyun Hee, et al.
Publicado: (2020)

Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students
por: Hwang, Ji-Sun, et al.
Publicado: (2022)

Culture-dependent and -independent investigations of bacterial migration into doenjang from its components meju and solar salt
por: Lee, Jung-Min, et al.
Publicado: (2020)

Complete Genome Sequence of Bacillus sp. Strain KICET-1, Isolated from Soybean Paste (Doenjang)
por: Park, Hyojung, et al.
Publicado: (2023)

Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study
por: Song, Da Hye, et al.
Publicado: (2021)

Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation
por: Kumar, Vishal, et al.
Publicado: (2022)

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste
por: Jung, Woo Yong, et al.
Publicado: (2016)

Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
por: Bahuguna, Ashutosh, et al.
Publicado: (2019)

Simultaneous Determination of Twenty Mycotoxins in the Korean Soybean Paste Doenjang by LC-MS/MS with Immunoaffinity Cleanup
por: Woo, So Young, et al.
Publicado: (2019)

Unveiling chlorpyrifos mineralizing and tomato plant-growth activities of Enterobacter sp. strain HSTU-ASh6 using biochemical tests, field experiments, genomics, and in silico analyses
por: Haque, Md. Azizul, et al.
Publicado: (2022)

Detection of Foodborne Pathogens and Analysis of Aflatoxin Levels in Home-made Doenjang Samples
por: Kim, Myunghee, et al.
Publicado: (2012)

Effect of Drying Conditions on Nutritional Quality and In Vitro Antioxidant Activity of Traditional Doenjang
por: Park, Seung Min, et al.
Publicado: (2018)

Comparative effects of doenjang prepared from soybean and brown rice on the body weight and lipid metabolism in high fat-fed mice
por: Park, Na Young, et al.
Publicado: (2012)

Validation of soy isoflavone intake and its health effects: a review of the development of exposure biomarkers
por: Jang, Hwan-Hee, et al.
Publicado: (2021)

Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
por: Kim, Ji-Han, et al.
Publicado: (2014)

Metabolic Engineering of Isoflavones: An Updated Overview
por: Sohn, Soo In, et al.
Publicado: (2021)

Safety Analysis of Korean Cottage Industries’ Doenjang, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines
por: Bahuguna, Ashutosh, et al.
Publicado: (2023)

Characterization of Growth-Promoting Activities of Consortia of Chlorpyrifos Mineralizing Endophytic Bacteria Naturally Harboring in Rice Plants—A Potential Bio-Stimulant to Develop a Safe and Sustainable Agriculture
por: Prodhan, Md. Yeasin, et al.
Publicado: (2023)

Protective effects of isoflavones on alcoholic liver diseases: Computational approaches to investigate the inhibition of ALDH2 with isoflavone analogues
por: Lee, Wook, et al.
Publicado: (2023)

Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins
por: Kim, Ji-Han, et al.
Publicado: (2019)

Isoflavones
por: Křížová, Ludmila, et al.
Publicado: (2019)

Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste
por: Cha, Youn-Soo, et al.
Publicado: (2012)

In Vitro Antibacterial Effect of the Methanolic Extract of the Korean Soybean Fermented Product Doenjang against Staphylococcus aureus
por: Lalouckova, Klara, et al.
Publicado: (2021)

Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)
por: Yi, Sung-Hun, et al.
Publicado: (2021)

New Evaluation of Isoflavone Exposure in the French Population
por: Lee, Alexandre, et al.
Publicado: (2019)

Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste
por: Kim, Jin-Sun, et al.
Publicado: (2016)

Estimated dietary isoflavone intake among Korean adults
por: Lee, Min-June, et al.
Publicado: (2007)

Isoflavone and Soyfood Intake and Colorectal Cancer Risk: A Case-Control Study in Korea
por: Shin, Aesun, et al.
Publicado: (2015)

Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation
por: Jo, Yongwoo, et al.
Publicado: (2021)

Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice
por: Lee, Da‐Hye, et al.
Publicado: (2017)

Commercially Available Flavonols Are Better SARS-CoV-2 Inhibitors than Isoflavone and Flavones
por: Chaves, Otávio Augusto, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_pq3era266u8sau2jroch7ipjjo