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 inFoods Vol. 10; no. 6; p. 1307
Main Authors Lee, Sunmin, Lee, Yang-Bong, Lee, Choong-Hwan, Park, Inmyoung
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 07.06.2021
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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.
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
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– 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
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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
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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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Volume 10
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