Effects of the Addition of Herbs on the Properties of Doenjang
Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by different fermentation periods (1, 30, and 150 days, r...
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Published in | Foods Vol. 10; no. 6; p. 1307 |
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Abstract | Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by different fermentation periods (1, 30, and 150 days, respectively). The primary metabolome was analyzed by GC-TOF-MS, and 36 of metabolites were identified in four types of doenjang samples (CN, CR, KM, and PM). Samples were clustered based on the herb type and fermentation period in PCA and PLS-DA analysis. For the secondary metabolome analysis, UHPLC-Q-orbitrap-MS was used, and 26 metabolites were identified. The statistical analysis showed that the samples were clustered by herb type rather than fermentation period, and the samples containing KM and PM were located in the same group. The DPPH assay showed that PM-containing doenjang had the highest antioxidant activity. Correlation analysis indicated that organic acids such as lactic acid, malonic acid, succinic acid, uracil, vanillic acid, and quinic acid showed positive correlation with the DPPH activity. Overall, our results demonstrated that incorporating herbs in doenjang during fermentation caused significant shifts (p-value < 0.05) in the doenjang metabolites and antioxidant activity. Hence, herbs could be utilized for enhancing doenjang fermentation. |
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AbstractList | Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by different fermentation periods (1, 30, and 150 days, respectively). The primary metabolome was analyzed by GC-TOF-MS, and 36 of metabolites were identified in four types of doenjang samples (CN, CR, KM, and PM). Samples were clustered based on the herb type and fermentation period in PCA and PLS-DA analysis. For the secondary metabolome analysis, UHPLC-Q-orbitrap-MS was used, and 26 metabolites were identified. The statistical analysis showed that the samples were clustered by herb type rather than fermentation period, and the samples containing KM and PM were located in the same group. The DPPH assay showed that PM-containing doenjang had the highest antioxidant activity. Correlation analysis indicated that organic acids such as lactic acid, malonic acid, succinic acid, uracil, vanillic acid, and quinic acid showed positive correlation with the DPPH activity. Overall, our results demonstrated that incorporating herbs in doenjang during fermentation caused significant shifts (p-value < 0.05) in the doenjang metabolites and antioxidant activity. Hence, herbs could be utilized for enhancing doenjang fermentation. Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by different fermentation periods (1, 30, and 150 days, respectively). The primary metabolome was analyzed by GC-TOF-MS, and 36 of metabolites were identified in four types of doenjang samples (CN, CR, KM, and PM). Samples were clustered based on the herb type and fermentation period in PCA and PLS-DA analysis. For the secondary metabolome analysis, UHPLC-Q-orbitrap-MS was used, and 26 metabolites were identified. The statistical analysis showed that the samples were clustered by herb type rather than fermentation period, and the samples containing KM and PM were located in the same group. The DPPH assay showed that PM-containing doenjang had the highest antioxidant activity. Correlation analysis indicated that organic acids such as lactic acid, malonic acid, succinic acid, uracil, vanillic acid, and quinic acid showed positive correlation with the DPPH activity. Overall, our results demonstrated that incorporating herbs in doenjang during fermentation caused significant shifts ( p -value < 0.05) in the doenjang metabolites and antioxidant activity. Hence, herbs could be utilized for enhancing doenjang fermentation. |
Author | Lee, Yang-Bong Park, Inmyoung Lee, Sunmin Lee, Choong-Hwan |
AuthorAffiliation | 3 School of Culinary Arts, Youngsan University, Busan 48015, Korea 1 Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea; duly123@naver.com 2 Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea; yblee@pknu.ac.kr |
AuthorAffiliation_xml | – name: 2 Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea; yblee@pknu.ac.kr – name: 3 School of Culinary Arts, Youngsan University, Busan 48015, Korea – name: 1 Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea; duly123@naver.com |
Author_xml | – sequence: 1 givenname: Sunmin surname: Lee fullname: Lee, Sunmin – sequence: 2 givenname: Yang-Bong surname: Lee fullname: Lee, Yang-Bong – sequence: 3 givenname: Choong-Hwan surname: Lee fullname: Lee, Choong-Hwan – sequence: 4 givenname: Inmyoung surname: Park fullname: Park, Inmyoung |
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CitedBy_id | crossref_primary_10_3390_foods10112861 crossref_primary_10_1007_s10068_024_01519_x crossref_primary_10_1128_mra_01190_23 crossref_primary_10_3390_life13041044 crossref_primary_10_3390_foods13010102 |
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Snippet | Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control... |
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SubjectTerms | antioxidant activity Antioxidants Cancer Chromatography Correlation analysis Discriminant analysis doenjang Fermentation fermentation period Food Food science herb Herbs Lactic acid Mass spectrometry Metabolites metabolomics Microorganisms Organic acids Peppermint Principal components analysis Quinic acid Scientific imaging Software Soybeans Statistical analysis Statistical methods Succinic acid Uracil Vanillic acid |
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Title | Effects of the Addition of Herbs on the Properties of Doenjang |
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