ABSTRACT. Key words : Cheonggukjang, menaquinone-7, quality characteristics, fermentation time, Bacillus subtilis SRCM (KCCM11969P)
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1 J East Asian Soc Diet Life 27(3): (2017) , 2 ( ) Quality Characteristics and Vitamin K 2 (MK-7) Productivity of Cheonggukjang fermented by Bacillus subtilis SRCM with Different Inoculum Concentrations and Fermentation Time Min-Hong Jeong 1, Seon-Ok Bang 2 and Kum-Suk Kim 2 1 Defence Agency for Technology and Quality, Busan 48250, Korea 2 Chamgoeul Co., Ltd, Gimje 54368, Korea ABSTRACT This study was carried out to investigate the characteristics and Vitamin K 2 (MK-7) productivity of Cheonggukjang fermented by Bacillus subtilis SRCM depending on the inoculum concentration 0.5% (v/w), 1% (v/w) and 2% (v/w). The lowest moisture content and water activity were 53.7±0.6% and 8.39±0.09 after fermentation for 72 hours at 2% (v/w). ph slowly became alkalized during fermentation, but there was no significant difference. Amino nitrogen content increased with time and the highest content was 580.8±1.9 mg% after fermentation for 72 hours at 2% (v/w). Lightness (L value) and yellowness (b value) decreased with time, whereas redness (a value) hardly changed. MK-7 contents increased with time at each inoculum concentration. The highest content was 20.47±1.53 after fermeatation for 72 hours at 2%(v/w) and there were no significant differences between 1%(v/w) and 2%(v/w) inoculum concentrations. Key words : Cheonggukjang, menaquinone-7, quality characteristics, fermentation time, Bacillus subtilis SRCM (KCCM11969P) Corresponding author : Kum-Suk Kim, Tel: , Fax: , kks1522@hanmail.net, (Kenedy AR 1995).,,,, (Lee KH 2005). Bacillus subtilis ,,,, (Kim KJ 1982).,. isoflavones, phenolic acids, saponins, trypsin inhibitor, phytic acid,,,, (,, ), (Kim SH 1999), B , K (Kim KY & Hahm YT 2003). K K 1 (phylloquinone) K 2 (menaquinone) (Tsukamoto Y 2001). K 2, (Vermeer C 1996), isoprenyl menaquinone(mk) 1-14 (Shearer MJ 1990). K 2, (Koshihara Y
2 ), osteocalcine glutamine acid residue γ-carboxyl glutamic acid γ-carboxylated osteocalcin, hydroxyapatite (Shearer MJ 1995). K 1, K 2, K 1, K (Lee JO 2005). Sato T (2001) natto Bacillus subtilis K 2, Bacillus.,,, (Cheong DH & Shim SK 1994).,, (Suh JS 1983; Kim KJ 1982; Lee BY 1991; Kim KM 2006; Lee NR 2013), K 2. ( ) K 2 Bacillus subtilis SRCM100757, K 2 (MK-7). 1. ( ), ( ) B. subtilis SRCM K 2 (Menaquinone-7; MK-7) 97.6% Sigma Co.(Japan), ppm HPLC. 2-propanol (J. T. Baker, U.S.A) hexane, ethanol, methanol(burdick & Jackson Co, Ltd, Korea) HPLC. 2. 3, 16, , 60. B. subtilis SRCM100757(KCCM11969P) 3,000 rpm, 15,, O.D %(v/w), 1%(v/w), 2%(v/w) ),, ph 105, Formol (AOAC 1990), ph, ph meter(ph/mv/temp Meter P25, ( ), ). 2) Novasina(LabTouch-aw, Novasina, Swiss). Chromameter CR-410(Monolta, Japan) petridish(35 10 mm) Hunter L, a, b. L=98.71 a= 0.04, b= K 2 (Menaquinone-7) K 2 (MK-7) Sato T (2001). 1) K 2 (Menaquinone-7) ethanol 1,000 μg/ml 20, ethanol μg/ ml. 2) 2 g 50 ml conical tube, 2-propanol 4.8 ml n-hexane 9.6 ml, 1. (3,500 rpm, 10 min), 2 ml ethanol 2 ml μm PTPE membrane Syringe filter HPLC.
3 27(3): (2017) Bacillus subtilis SRCM Vitamin K 2 (MK-7) 343 Fig. 1. Standard curve of vitamin K 2 (MK-7). 3) K 2 HPLC(high performance li- quid chromatography-fluorometric detector, Waters Co, U.S.A), Waters (U.S.A) xbridge column C18( mm, 5 um), 100% methanol. 0.5 ml/min, 40, 10 μl (Table 1). K 2, K 2 y=369,493x+7,879.7 (R 2 =1) (Fig. 1). 5. SAS(9.4 version) ANOVA test, Duncan (Dun- can's multiple range test) p<0.05 Table 1. Condition of HPLC for analyzing vitamin K 2 (MK-7) content Instrument Detector Detection Column Mobile phase Flow rate Injection volume Oven temperature HPLC (Waters CO., 2695 eallance) Waters 2475 Fluorescence Detector Excitation 320 nm Emission 430 nm xbridge column C 18 ( mm, 5 μm) 100% methanol 0.5 ml/min 10 μl 40 Fig. 2. Change of vitamin K 2 (MK-7) content during Cheonggukjang fermentation.. 1., ph,, B. subtilis SRCM100757, ph, Table B. subtilis SRCM % %, 1% %, 2% %. 48, %, % % Kim JS (1998) % Kim JW (2006), (p<0.05). ph %(v/w), 1% (v/w), 2%(v/w) ph 7.93, ph 7.94, ph ph, ph 48 ph , 72 ph 8.39
4 344 Table 2. Moisture, ph, Aw, amino nitrogen of Cheonggukjang prepared by B. subtilis SCRM on the different inoculum levels and fermentation time Fermentatio time (hours) Inoculation (%) Item Moisture (%) ph Aw Amino nitrogen (mg%) ±0.2 a1) 7.93± ±0.036 bc 129.8±7.7 f ±0.5 a 7.94± ±0.055 abc 127.9±1.0 f ±0.6 a 7.89± ±0.023 ab 136.8±2.1 e ±1.0 ab 8.43± ±0.009 ab 466.7±1.2 d ±0.6 cd 8.35± ±0.014 a 470.5±2.4 d ±0.3 a 8.41± ±0.009 ab 486.7±3.4 c ±0.2 bc 8.42± ±0.043 c 550.9±1.1 b ±0.4 cd 8.43± ±0.015 abc 545.9±1.1b ±0.6 d 8.39± ±0.038 c 580.8±1.9 a 1) Mean±standard deviation. a f Different superscripts within a same column are significantly different by Duncan s multiple range at p< ph ph (Lee JJ 1999), 36 ph 72 Mann SY (2013). ph, , 0.88, 0.80 (Kang MY 1999), Kim JW (2006) ,. protease (Eom SM 2009)., %, 1% mg%, mg%, 2% mg% (p<0.05) mg% (p<0.05), mg% (p<0.05). 72 Kim JW (2006) mg%, Bacillus subtilis (Choi UK 1998; Mann SY 2013) ph. 2. B. subtilis SRCM L, a, b Table 3. L 0 100, (p<0.05) , (p<0.05). a , , b 0 +70, , (p<0.05),
5 27(3): (2017) Bacillus subtilis SRCM Vitamin K 2 (MK-7) 345 Table 3. Hunter's color value of Cheonggukjang prepared by B. subtilis SCRM on the different inoculum levels and fermentation time 1) Fermentation time (hours) Inoculation (%) Hunter's color value L a b ±0.08 b1) 5.60±0.02 b 7.49±0.06 a ±0.03 c 5.58±0.01 b 6.84±0.02 b ±0.32 a 5.41±0.10 cd 7.11±0.10 c ±0.10 c 5.40±0.02 cd 5.48±0.02 e ±0.03 f 5.66±0.02 b 5.67±0.01 d ±0.05 d 5.34±0.01 d 5.28±0.02 f ±0.09 e 5.45±0.02 c 4.93±0.04 g ±0.02 h 5.74±0.01 a 4.47±0.04 h ±0.39 g 5.59±0.06 b 4.87±0.04 g Mean±standard deviation. a g Different superscripts within a same column are significantly different by Duncan s multiple range at p<0.05. b Jang YM(2004). 3. K 2 (MK-7) B. subtilis SRCM K 2 Fig. 2 Table 4. B. subtilis SRCM K ppm 0.5%(v/w) 1%(v/w), 2%(v/w) (p<0.05) ppm, ppm K 2, K 2, 48 72, ph. 0.5%(v/w) 1%(v/w), 2%(v/w) (p<0.05) 1%(v/w), 2%(v/w). Woo WJ(2011) B. amyloliquefaciens BY01 4% ppm, 48. Table 4. Vitamin K 2 (MK-7) of Cheonggukjang prepared by B. subtilis SCRM on the different inoculum levels and fermentation time 1) Fermentation time (hours) Inoculation (%) Vitamin K 2 (MK-7) (ppm) ±1.43 1)e ±0.07 d ±0.28 d ±0.78 c ±1.15 b ±1.66 b ±1.94 b ±0.24 a ±1.53 a Mean±standard deviation. a e Different superscripts within a same column are significantly different by Duncan s multiple range at p<0.05. B. subtilis SRCM K 2,., 72 2%(v/w)
6 346, ph 2%(v/w)., 24 2%(v/w) mg%, 72 2%(v/w) mg%. L b, a. K %(v/w) 5.29 ppm, %(v/w) ppm, 1%(v/w) ppm, 2%(v/w) ppm 0.5%(v/w)., ph,,,,, K 2, 48, 72 1%(v/w) 2%(v/w). K 2 B. subtilis SR- CM100757,. REFERENCES AOAC (1990) Official Method of Analysis 15 th ed. The Association of Official Analytical Chemists. Washington, DC. U.S.A. Cheong DH, Shim SK (1994) In Fermented Soy Food. Jisungesaem, Korea. pp Choi UK, Ji WD, Chung YG (1998) Characteristics of Chunggugjang produced by Bacillus subtilis DC-2. J Korean Soc food Sci Nutr 27(5): Eom SM, Jung BY, Oh HI (2009) Changes in chemical components of Cheonggukjang prepared with germinated soybeans during fermentation. J Applied Biological Chem 52(3): Jang YM (2004) Research on quality improvement of Chungkukjang by Bacillus subtilis. Ph.D. Disseriation. Sungshin Women's University, Seoul, Korea. pp Kang MY, Chung YM, Eun JB (1999) Manufacturing and physical and chemical characteristics of fruit leathers using flesh and pomace of Japanese apricots (Prunus mume Sieb. et Zucc). Korean J Food Sci Technol 31(6): Kennedy AR (1995) The evidence for soybean products as cancer preventive agents. J Nutr 125(3 Suppl): 733S-743S. Kim JS, Yoo SM, Choe JS, Park HJ, Hong SP, Chang CM (1998) Physicochemical properties of traditional Chonggugjang produced in different regions. Agricultural Chemistry and Biotechnol 41(5): Kim JW, Kim YS, Jeong PH, Jeong PH, Kim HE, Shin DH (2006) Physicochemical characteristics of traditional fermented soybean products manufactured in folk villages of Sunchang region. J Food Hygiene and Safety 21(4): Kim KJ, Ryu MK, Kim SS (1982) Chungkook-jang koji fermentation with rice straw. Korean J Food Sci Technol 14 (4): Kim KM, Kim HR, Yoo SM, Kim JS, Choe JS (2006) Quality characteristics of Chunggugjang prepared by Bacillus subtilis NRLSI IV with different inoculum levels and fermentation temperatures. Korean J Food Cookery Sci. 22(3): Kim KY, Hahm YT (2003) Recent studies about physiological functions of Chungkookjang and functional enhancement with genetic engineering. J Genetic Engineering Research 16(1): Kim SH, Yang JL, Song YS (1999) Physiological functions of Chongkukjang. Food Industry Nutr 4(2): Koshihara Y, Hoshi K, Okawara R, Ishibashi H, Yamamoto S (2003) Vitamin K stimulates osteoblastogenesis and inhibits osteoclastogenesis in human bone marrow cell culture. J Endocrinol 176(3): Lee BY, Kim DM, Kim KH (1991) Studies on the change in rheological properties of Chungkook-jang. Korean J Food Sci Technol 23(4): Lee JJ, Lee DS, Kim HB (1999) Fermentation patterns of Chungkookjang and Kanjang by Bacillus licheniformis B1. Korean J Microbiol 35(4): Lee JO, Ha SD, Kim AJ, Yuh CS, Bang IS, Park SH (2005) Industrial application and physiological functions of Chongkukjang. Food Sci and Industry 38(2): Lee KH, Ryu SH, Lee YS, Kim YM, Moon GS (2005) Changes of antioxidative activity and related compounds on the Chungkukjang preparation by adding drained boiling water. Korean J Food Cookery Sci 21(2): Lee NR, Go TH, Lee SM, Hong CO, Park KM, Park GT, Hwang DY, Son HJ (2013) Characteristics of Chungkookjang prepared by Bacillus amyloliquefaciens with different
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ΕΘΝΙΚΟ ΜΕΤΣΟΒΙΟ ΠΟΛΥΤΕΧΝΕΙΟ ΣΧΟΛΗ ΗΛΕΚΤΡΟΛΟΓΩΝ ΜΗΧΑΝΙΚΩΝ ΚΑΙ ΜΗΧΑΝΙΚΩΝ ΥΠΟΛΟΓΙΣΤΩΝ ΤΟΜΕΑΣ ΣΥΣΤΗΜΑΤΩΝ ΜΕΤΑΔΟΣΗΣ ΠΛΗΡΟΦΟΡΙΑΣ ΚΑΙ ΤΕΧΝΟΛΟΓΙΑΣ ΥΛΙΚΩΝ Αξιολόγηση Ημιαγώγιμων Υμενίων Σεληνιούχου Καδμίου Σε Υπόστρωμα
Divergent synthesis of various iminocyclitols from D-ribose
Electronic Supplementary Material (ESI) for rganic & Biomolecular Chemistry. This journal is The Royal Society of Chemistry 205 Divergent synthesis of various iminocyclitols from D-ribose Ramu Petakamsetty,