Advanced Bio-Resource Research Center, Kyungpook National University, Daegu 41566, Korea.
Global Leadership School, Handong Global University, Pohang 37554, Korea.
Int J Mol Sci. 2021 May 27;22(11):5746. doi: 10.3390/ijms22115746.
Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by strains ( or ), spp., spp., and , which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against pathogens, and facilitate the excretion of harmful substances. Studies on CGJ have either focused on improving product quality or evaluating the bioactive substances contained in CGJ. The fermentation process of CGJ results in the production of enzymes and various physiologically active substances that are not found in raw soybeans, including dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, trypsin inhibitors, and phytic acids. These components prevent atherosclerosis, oxidative stress-mediated heart disease and inflammation, obesity, diabetes, senile dementia, cancer (e.g., breast and lung), and osteoporosis. They have also been shown to have thrombolytic, blood pressure-lowering, lipid-lowering, antimutagenic, immunostimulatory, anti-allergic, antibacterial, anti-atopic dermatitis, anti-androgenetic alopecia, and anti-asthmatic activities, as well as skin improvement properties. In this review, we examined the physiological activities of CGJ and confirmed its potential as a functional food.
传统的韩国发酵食品——清曲酱（CGJ），最近被认为是一种具有改善血液循环和肠道调节功能的功能性食品。考虑到在韩国，过量摄入精制盐与胃癌、高血压和中风的发病率增加有关，因此食用 CGJ 可能是可取的，因为它可以像其他酱料一样，不用加盐就可以制作。CGJ 中的大豆是由 、 、 、 等菌株发酵而成，这些菌株可以削弱肠道中腐生菌的活性，起到抗菌剂的作用，促进有害物质的排泄。CGJ 的研究要么集中在提高产品质量上，要么评估 CGJ 中含有的生物活性物质。CGJ 的发酵过程会产生酶和各种生理活性物质，这些物质在未加工的大豆中是不存在的，包括膳食纤维、磷脂、异黄酮（如染料木黄酮和大豆苷元）、酚酸、皂苷、胰蛋白酶抑制剂和植酸。这些成分可以预防动脉粥样硬化、氧化应激引起的心脏病和炎症、肥胖、糖尿病、老年痴呆、癌症（如乳腺癌和肺癌）和骨质疏松症。此外，CGJ 还具有溶栓、降血压、降血脂、抗突变、免疫刺激、抗过敏、抗菌、抗特应性皮炎、抗雄激素性脱发和抗哮喘等活性，以及改善皮肤的特性。在这篇综述中，我们研究了 CGJ 的生理活性，并证实了它作为功能性食品的潜力。
