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Effects of the Addition of Herbs on the Properties of Doenjang

Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by different fermentation periods (1, 30, and 150 days, r...

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Autores principales: Lee, Sunmin, Lee, Yang-Bong, Lee, Choong-Hwan, Park, Inmyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227189/
https://www.ncbi.nlm.nih.gov/pubmed/34200252
http://dx.doi.org/10.3390/foods10061307
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author Lee, Sunmin
Lee, Yang-Bong
Lee, Choong-Hwan
Park, Inmyoung
author_facet Lee, Sunmin
Lee, Yang-Bong
Lee, Choong-Hwan
Park, Inmyoung
author_sort Lee, Sunmin
collection PubMed
description Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by different fermentation periods (1, 30, and 150 days, respectively). The primary metabolome was analyzed by GC-TOF-MS, and 36 of metabolites were identified in four types of doenjang samples (CN, CR, KM, and PM). Samples were clustered based on the herb type and fermentation period in PCA and PLS-DA analysis. For the secondary metabolome analysis, UHPLC-Q-orbitrap-MS was used, and 26 metabolites were identified. The statistical analysis showed that the samples were clustered by herb type rather than fermentation period, and the samples containing KM and PM were located in the same group. The DPPH assay showed that PM-containing doenjang had the highest antioxidant activity. Correlation analysis indicated that organic acids such as lactic acid, malonic acid, succinic acid, uracil, vanillic acid, and quinic acid showed positive correlation with the DPPH activity. Overall, our results demonstrated that incorporating herbs in doenjang during fermentation caused significant shifts (p-value < 0.05) in the doenjang metabolites and antioxidant activity. Hence, herbs could be utilized for enhancing doenjang fermentation.
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spelling pubmed-82271892021-06-26 Effects of the Addition of Herbs on the Properties of Doenjang Lee, Sunmin Lee, Yang-Bong Lee, Choong-Hwan Park, Inmyoung Foods Article Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by different fermentation periods (1, 30, and 150 days, respectively). The primary metabolome was analyzed by GC-TOF-MS, and 36 of metabolites were identified in four types of doenjang samples (CN, CR, KM, and PM). Samples were clustered based on the herb type and fermentation period in PCA and PLS-DA analysis. For the secondary metabolome analysis, UHPLC-Q-orbitrap-MS was used, and 26 metabolites were identified. The statistical analysis showed that the samples were clustered by herb type rather than fermentation period, and the samples containing KM and PM were located in the same group. The DPPH assay showed that PM-containing doenjang had the highest antioxidant activity. Correlation analysis indicated that organic acids such as lactic acid, malonic acid, succinic acid, uracil, vanillic acid, and quinic acid showed positive correlation with the DPPH activity. Overall, our results demonstrated that incorporating herbs in doenjang during fermentation caused significant shifts (p-value < 0.05) in the doenjang metabolites and antioxidant activity. Hence, herbs could be utilized for enhancing doenjang fermentation. MDPI 2021-06-07 /pmc/articles/PMC8227189/ /pubmed/34200252 http://dx.doi.org/10.3390/foods10061307 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lee, Sunmin
Lee, Yang-Bong
Lee, Choong-Hwan
Park, Inmyoung
Effects of the Addition of Herbs on the Properties of Doenjang
title Effects of the Addition of Herbs on the Properties of Doenjang
title_full Effects of the Addition of Herbs on the Properties of Doenjang
title_fullStr Effects of the Addition of Herbs on the Properties of Doenjang
title_full_unstemmed Effects of the Addition of Herbs on the Properties of Doenjang
title_short Effects of the Addition of Herbs on the Properties of Doenjang
title_sort effects of the addition of herbs on the properties of doenjang
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227189/
https://www.ncbi.nlm.nih.gov/pubmed/34200252
http://dx.doi.org/10.3390/foods10061307
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