• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利:CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验

延长发酵时间可增强大酱的抗癌和抗转移特性。

Longer aging time increases the anticancer and antimetastatic properties of doenjang.

作者信息

Jung Keun-Ok, Park Su-Young, Park Kun-Young

机构信息

Department of Food Science and Nutrition, Pusan National University, Busan, Korea.

出版信息

Nutrition. 2006 May;22(5):539-45. doi: 10.1016/j.nut.2005.11.007. Epub 2006 Feb 28.

DOI:10.1016/j.nut.2005.11.007
PMID:16504476
Abstract

OBJECTIVE

Fermented soy foods, such as doenjang, are important components of the Korean diet. Doenjang has been shown to have greater antimutagenic and anticancer activities than other fermented soybean foods such as chungkukjang (Korean-style natto) and miso and non-fermented soybeans. This study investigated the effects of fermentation time of doenjang on its inhibitory activity against solid tumor formation and lung metastasis.

METHODS

Effects of methanol extracts from doenjang prepared with long-term fermentation on tumor formation, natural killer cell activity in spleen, and glutathione S-transferase activity in liver were investigated in sarcoma-180 cell-transplanted mice. Inhibitory effects of these samples on lung metastasis of colon 26-M3.1 cells were also evaluated in Balb/c mice. To determine the effect of aging on functionality, doenjang fermented for 3, 6, and 24 mo were evaluated.

RESULTS

Doenjang fermented for 24 mo exhibited a two- to three-fold increase in antitumor effects on sarcoma-180-injected mice and antimetastatic effects in colon 26-M 3.1 cells in mice compared with the 3- or 6-mo fermented doenjang. The 24-mo fermentation was the most effective in preventing cancer by decreasing tumor formation and increasing natural killer cell activity in spleens and glutathione S-transferase activity in livers of mice.

CONCLUSIONS

Prolonging the fermentation period when making doenjang increases its antitumor and antimetastatic effects in vivo.

摘要

目的

发酵大豆食品,如大酱,是韩国饮食的重要组成部分。已表明大酱比其他发酵大豆食品如清国酱(韩式纳豆)、味噌以及未发酵大豆具有更强的抗诱变和抗癌活性。本研究调查了大酱发酵时间对其抑制实体瘤形成和肺转移活性的影响。

方法

在接种肉瘤-180细胞的小鼠中,研究了长期发酵制备的大酱甲醇提取物对肿瘤形成、脾脏自然杀伤细胞活性以及肝脏谷胱甘肽S-转移酶活性的影响。还在Balb/c小鼠中评估了这些样品对结肠26-M3.1细胞肺转移的抑制作用。为了确定陈化对功能的影响,对发酵3个月、6个月和24个月的大酱进行了评估。

结果

与发酵3个月或6个月的大酱相比,发酵24个月的大酱对注射肉瘤-180的小鼠的抗肿瘤作用以及对小鼠结肠26-M3.1细胞的抗转移作用提高了两到三倍。24个月的发酵在通过减少肿瘤形成以及增加小鼠脾脏自然杀伤细胞活性和肝脏谷胱甘肽S-转移酶活性方面对预防癌症最为有效。

结论

制作大酱时延长发酵期可增强其在体内的抗肿瘤和抗转移作用。

相似文献

1
Longer aging time increases the anticancer and antimetastatic properties of doenjang.延长发酵时间可增强大酱的抗癌和抗转移特性。
Nutrition. 2006 May;22(5):539-45. doi: 10.1016/j.nut.2005.11.007. Epub 2006 Feb 28.
2
Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).测定韩国传统发酵大豆酱(豆酱)中的生物胺。
Food Chem Toxicol. 2010 May;48(5):1191-5. doi: 10.1016/j.fct.2010.01.034. Epub 2010 Feb 8.
3
Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans.未发酵和发酵黑豆甲醇提取物的诱变和抗诱变作用。
Int J Food Microbiol. 2007 Aug 15;118(1):62-8. doi: 10.1016/j.ijfoodmicro.2007.06.005. Epub 2007 Jun 13.
4
Increased antimutagenic and anticlastogenic effects of doenjang (Korean fermented soybean paste) prepared with bamboo salt.用竹盐制备的大酱(韩国发酵大豆酱)的抗诱变和抗断裂作用增强。
J Med Food. 2008 Dec;11(4):717-22. doi: 10.1089/jmf.2007.0151.
5
Metabolite profiling of doenjang, fermented soybean paste, during fermentation.发酵过程中豆酱(发酵大豆酱)的代谢产物分析。
J Sci Food Agric. 2010 Aug 30;90(11):1926-35. doi: 10.1002/jsfa.4036.
6
Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.基于挥发性化合物分析的不同方法制备发酵大豆酱(味噌)的比较。
J Food Sci. 2011 Apr;76(3):C368-79. doi: 10.1111/j.1750-3841.2011.02068.x. Epub 2011 Mar 16.
7
Radioprotective effects of miso (fermented soy bean paste) against radiation in B6C3F1 mice: increased small intestinal crypt survival, crypt lengths and prolongation of average time to death.味噌(发酵大豆酱)对B6C3F1小鼠辐射的防护作用:提高小肠隐窝存活率、隐窝长度并延长平均死亡时间。
Hiroshima J Med Sci. 2001 Dec;50(4):83-6.
8
Antidiabetic effects of fermented soybean products on type 2 diabetes.发酵豆制品对 2 型糖尿病的降糖作用。
Nutr Res. 2010 Jan;30(1):1-13. doi: 10.1016/j.nutres.2009.11.004.
9
Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds.豆酱(韩国发酵豆酱)及其活性成分的抗诱变作用。
Mutat Res. 2003 Feb-Mar;523-524:43-53. doi: 10.1016/s0027-5107(02)00320-2.
10
Antitumor and antimetastatic activity of a novel water-soluble low molecular weight beta-1, 3-D-glucan (branch beta-1,6) isolated from Aureobasidium pullulans 1A1 strain black yeast.从出芽短梗霉1A1菌株黑酵母中分离得到的一种新型水溶性低分子量β-1,3-D-葡聚糖(分支β-1,6)的抗肿瘤和抗转移活性
Anticancer Res. 2006 Nov-Dec;26(6B):4131-41.

引用本文的文献

1
suppresses cell survival and changes reactive oxygen species metabolism in colorectal cancer cells.抑制结肠癌细胞的细胞存活并改变其活性氧代谢。
Food Nutr Res. 2024 Oct 21;68. doi: 10.29219/fnr.v68.10844. eCollection 2024.
2
Harnessing probiotic foods: managing cancer through gut health.利用益生菌食品:通过肠道健康管理癌症。
Food Sci Biotechnol. 2024 Jun 28;33(9):2141-2160. doi: 10.1007/s10068-024-01638-5. eCollection 2024 Jul.
3
Ameliorates Diet-Induced Hyperlipidemia and Hepatic Oxidative Damage by Improving Lipid Metabolism, Oxidative Stress, and Inflammation in ICR Mice.
通过改善ICR小鼠的脂质代谢、氧化应激和炎症反应,减轻饮食诱导的高脂血症和肝脏氧化损伤。
Foods. 2024 May 10;13(10):1471. doi: 10.3390/foods13101471.
4
Fermented Soy Products and Their Potential Health Benefits: A Review.发酵豆制品及其潜在的健康益处:综述
Microorganisms. 2022 Aug 9;10(8):1606. doi: 10.3390/microorganisms10081606.
5
Two Faces of Fermented Foods-The Benefits and Threats of Its Consumption.发酵食品的两面——食用发酵食品的益处与风险
Front Microbiol. 2022 Mar 7;13:845166. doi: 10.3389/fmicb.2022.845166. eCollection 2022.
6
Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste ().具有理想风味化合物的韩国传统发酵大豆酱()细菌菌株的特性。
Molecules. 2021 Aug 21;26(16):5067. doi: 10.3390/molecules26165067.
7
Metabolomic-Based Comparison of Traditional and Industrial Samples with Antioxidative Activities.基于代谢组学对具有抗氧化活性的传统样本与工业样本的比较
Foods. 2021 Jun 15;10(6):1377. doi: 10.3390/foods10061377.
8
Effects of Doenjang, a Traditional Korean Soybean Paste, with High-Salt Diet on Blood Pressure in Sprague-Dawley Rats.传统韩国豆瓣酱豆酱与高盐饮食对 Sprague-Dawley 大鼠血压的影响。
Nutrients. 2019 Nov 12;11(11):2745. doi: 10.3390/nu11112745.
9
Antidiabetic and Antiobesity Activities of Traditional Kochujang and Doenjang and Their Components.传统韩式辣椒酱和大酱及其成分的抗糖尿病和抗肥胖活性。
Prev Nutr Food Sci. 2019 Sep;24(3):274-282. doi: 10.3746/pnf.2019.24.3.274. Epub 2019 Sep 30.
10
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste.大蒜增强了传统韩国发酵大豆酱豆酱的功能和营养特性。
Sci Rep. 2019 Apr 1;9(1):5436. doi: 10.1038/s41598-019-41691-3.