Cargando…

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 i...

Descripción completa

Detalles Bibliográficos
Autores principales:	Soung, Song-Hui, Lee, Sunmin, Lee, Seung-Hwa, Kim, Hae-Jin, Lee, Na-Rae, Lee, Choong-Hwan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232091/ https://www.ncbi.nlm.nih.gov/pubmed/34203585 http://dx.doi.org/10.3390/foods10061377

Ejemplares similares

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

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach
por: Kwon, Yong Sung, et al.
Publicado: (2019)

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

Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang
por: Lee, Hee Yul, et al.
Publicado: (2023)

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

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

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)

Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products
por: Lee, Sang-Hee, 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)

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

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

Untargeted Metabolomics Toward Systematic Characterization of Antioxidant Compounds in Betulaceae Family Plant Extracts
por: Lee, Sunmin, et al.
Publicado: (2019)

Metabolite Profiling and Microbial Community of Traditional Meju Show Primary and Secondary Metabolite Differences Correlated with Antioxidant Activities
por: Song, Da Hye, 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)

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

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

Exploring the metabolomic diversity of plant species across spatial (leaf and stem) components and phylogenic groups
por: Lee, Sunmin, 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)

Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation
por: Lee, Da Eun, et al.
Publicado: (2016)

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)

Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product
por: Shukla, Shruti, et al.
Publicado: (2020)

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

Effects of Doenjang, a Traditional Korean Soybean Paste, with High-Salt Diet on Blood Pressure in Sprague–Dawley Rats
por: Mun, Eun-Gyung, 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)

Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet
por: Ko, Je Won, et al.
Publicado: (2019)

Strategy for Screening of Antioxidant Compounds from Two Ulmaceae Species Based on Liquid Chromatography-Mass Spectrometry
por: Won, Joong Yeun, et al.
Publicado: (2018)

Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages
por: Kwak, Chung Shil, et al.
Publicado: (2015)

Comparison of Metabolome and Functional Properties of Three Korean Cucumber Cultivars
por: Jo, Hyo Eun, et al.
Publicado: (2022)

Microbial community and metabolomic comparison of irritable bowel syndrome faeces
por: Ponnusamy, Kannan, et al.
Publicado: (2011)

Comparing Metabolites and Functional Properties of Various Tomatoes Using Mass Spectrometry-Based Metabolomics Approach
por: Mun, Ha In, et al.
Publicado: (2021)

Comprehensive Secondary Metabolite Profiling Toward Delineating the Solid and Submerged-State Fermentation of Aspergillus oryzae KCCM 12698
por: Son, Su Y., et al.
Publicado: (2018)

Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats
por: Zhang, Ting, et al.
Publicado: (2023)

Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet
por: Nam, Ye Rim, et al.
Publicado: (2015)

Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea
por: Jeong, Su-Ji, et al.
Publicado: (2021)

Comprehensive Metabolite Profiling of Four Different Beans Fermented by Aspergillus oryzae
por: Lee, Yeon Hee, 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)

MS-Based Metabolite Profiling of Aboveground and Root Components of Zingiber mioga and Officinale
por: Han, Ji Soo, et al.
Publicado: (2015)

Metabolomic and Transcriptomic Comparison of Solid-State and Submerged Fermentation of Penicillium expansum KACC 40815
por: Kim, Hyang Yeon, et al.
Publicado: (2016)

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)

Cannot write session to /tmp/vufind_sessions/sess_h7i1io11k3dhi31226am7vld8d