Cargando…
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...
Autores principales: | , , , |
---|---|
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 |
_version_ | 1783712466355617792 |
---|---|
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. |
format | Online Article Text |
id | pubmed-8227189 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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 |
work_keys_str_mv | AT leesunmin effectsoftheadditionofherbsonthepropertiesofdoenjang AT leeyangbong effectsoftheadditionofherbsonthepropertiesofdoenjang AT leechoonghwan effectsoftheadditionofherbsonthepropertiesofdoenjang AT parkinmyoung effectsoftheadditionofherbsonthepropertiesofdoenjang |