Department of Energy and Materials Engineering, Dongguk University-Seoul, 30 Pildong-ro 1-gil, Seoul, 04620, Republic of Korea.
Department of Food and Nutrition and Cook, Taegu Science University, Daegu, 41453, Republic of Korea.
Food Chem Toxicol. 2019 Nov;133:110729. doi: 10.1016/j.fct.2019.110729. Epub 2019 Aug 2.
The present study aimed to develop a consortium of nutritive fermented food products, supplemented with phytochemicals, with reduced toxicological contents. We developed new flavored Doenjang products (protein rich) fermented with lotus, ginkgo, and garlic plant extract-based Meju (termed as EMD) as the starter culture and by using traditional Meju (termed as TMD), where these plant extracts were added later during the fermentation process. Fermented Doenjang samples were analyzed for reduced levels of biogenic amines (BAs), aflatoxins, and microbial hazards, (including Bacillus cereus) as well as for their nutritive contents and antioxidant potential, after varying periods of fermentation (0, 3, 6, 9 and 12 months). All Doenjang samples prepared using plant extracts and their mixtures (1% and 10%) showed desired reduction in B. cereus counts, BAs, aflatoxins, and other foodborne pathogens as well as showed potent antioxidant abilities, including phenolic/flavonoid contents. Based on the higher efficiency in reducing various toxicants, Ginkgo biloba leaf extract added TMD samples were selected for the development of Doenjang products as an innovative approach, with great potential to improve the quality and safety of soybean fermented products in the Korean market, offering enhanced health benefits and reduced risks of toxicity.
本研究旨在开发一种营养发酵食品联盟，补充植物化学物质，降低其毒性含量。我们开发了一种新的风味丹酱产品（富含蛋白质），以莲花、银杏和大蒜植物提取物为基础的美珠（称为 EMD）作为起始培养物，并使用传统美珠（称为 TMD），在发酵过程中添加这些植物提取物。发酵丹酱样品在不同发酵时间（0、3、6、9 和 12 个月）后，分析其生物胺（BAs）、黄曲霉毒素和微生物危害（包括蜡样芽孢杆菌）的降低水平，以及其营养成分和抗氧化潜力。所有使用植物提取物及其混合物（1%和 10%）制备的丹酱样品均显示出期望的蜡样芽孢杆菌计数、BAs、黄曲霉毒素和其他食源性致病菌的降低，以及具有强大的抗氧化能力，包括酚类/类黄酮含量。基于在降低各种毒物方面的更高效率，选择添加银杏叶提取物的 TMD 样品用于丹酱产品的开发，这是一种创新方法，有望提高韩国市场大豆发酵产品的质量和安全性，提供增强的健康益处和降低毒性风险。
