Soybean paste

HiRAYAMA T (1982) Relationship of soybean paste soup intake to gastric cancer risk. iVnir Cancer. 3 223-33. 

Baggott, ]. E., T. Ha, W. H. Vaughn, M. M. Juliana, J. M. Hardin, and C. J. Grubbs. Effect of miso (Japanese soybean paste) and NaCl on DMBA-in-duced rat mammary tumors. Nutr Cancer 1990 14(2) 103-109. 

Koh E and Mitchell AE, Urinary isoflavone excretion in Korean adults Comparisons of fermented soybean paste and unfermented soy flour. J Sci FoodAgric 87 2112-2120 (2007). 

Tsuji, H., Okada, N., Yamanashi, R., Bando, N., Ebine, H., Ogawa, T. 1997. Fate of a major soybean allergen, Gly m Bd 30 K, in rice-, barley-, and soybean-koji miso (fermented soybean paste) during fermentation. Food Sci Technol Int (Tokyo) 3 145-149. 

Jung, K.O. K.M. Kwang J.H. Kil Y.E. Lee K.Y Park. Increased antimutagenic and anticlastogenic effect of doenjang (Korean fermented soybean paste) prepared with bamboo salt. FASEBJ. 2007, 21, A1078-A1078. 

Lettsiti, S. I.K. Phontree W. Thepsingha A. Bhumiratana. Evidence of enzymatic browning due to laccase—like enzyme during mash fermentation in thai soybean paste. Food Chem. 2003, 80, 171-176. 

Ogasawara, M. Y. Yamada M. Egi. Taste enhancer from the long-term ripening of miso (Soybean Paste). Food Chem. 2006,99, 736—741. 

Park, H.K. B. Gill J.K. Kim. Characteristic flavor compounds of commercial soybean paste. Food Sci. Biotechnol. 2003, 12, 607—611. 

Watanabe, H. N. Kashimoto J. Kajimura K. Kamiya. A miso (Japanese soybean paste) diet conferred greater protection against hypertension than a sodium chloride diet in dahl salt-sensitive rats. Hypertension Res. 2006, 29, 731—738. 

Shin, Z., Yu, R., Park, S., Chung, D., Ahn, C., Nam, H., et al. (2001). His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. Journal of Agricultural and Food Chemistry, 49,3004-3009. 

Byun, B. Y., Mah, J. H. (2012). Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste. Journal of Food Science, 77, 216-223. http //dx.doi.org/ 10.1111/j.l750-3841.2012.02983.x. 

Shukla, S., Park, H. K., Kim, J. K., Kim, M. (2010). Determination of biogenic amines in Korean traditional fermented soybean paste (doenjang). Food and Chemical Toxicology,... 

Japanese- and Chinese-fermented soya bean pastes differ by their dominant microbiota. Whereas As. oryzae and Z. rouxii are major fungi present in most of the Chinese and Japanese fermented soybean pastes (Kim, Lee, et al., 2010), the bacterial microbiota of Japanese paste contain T. halophilus and Staphylococcus gallinarum but the Chinese paste is dominated by Bacillus spp. 

Kim, H. G., Hong, J. H., Song, C. K., Shin, H. W., Kim, K. O. (2010). Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang). Journal of Food Science, 75, S375-S383. 

Kim, T. W Lee, J. H Kim, S. E., Park, M. H Chang, H. C Kim, H. Y. (2009). Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. International Journal of Food Microbiology, 131, 265-271. 

Nam, Y. D., Lee, S. Y., Lim, S. I. (2012). Microbial community analysis of Korean soybean pastes by next-generation sequencing. International Journal of Food Microbiology, 155, 36-42. 

Rhyu, M. R., Kim, E. Y. (2011). Umami taste characteristics of water extract of Doenjang, a Korean soybean paste low-molecular acidic peptides may be a possible clue to the taste. Food Chemistry, 127, 1210-1215. 

Zhao, J. X., Dai, X. J., Liu, X. M., Chen, H. Q., Tang, J., Zhang, H., et al. (2009). Changes in microbial community during Chinese traditional soybean paste fermentation. International Journal of Food Science and Technology, 44, 2526-2530. 

Experiment L Growing rats weighing 40-45 g were divided into two groups of 7 rats each, and then fed for 6 weeks. One group was fed with soybean paste added at a level of 20% protein in the diet, the other group was fed with soybean paste control (soybean paste material). Other ingredients of the diet were cellulose 5%, sucrose 25%, com oil 5% (vitamin E free), vitamin mixture (Harper s mixture, vitamin E free), 1% mineral mixture (Harper s mixture) and a-com starch was added to a total of 100%. 

Antioxidative Effect of Soybean Paste in Vitro and in Vivo... 

Table 1. Antioxidant activity of peptide-glucose reaction mixture and soybean paste in vitro...

Table 2. TBA value and chemiluminescent intensity (CL) of liver homogenate of rats fed with peptide-glucose reaction product and soybean paste...

PG Peptide-glucose reaction product group (n=5). SPC Soybean paste control (n = 7). 

The filamentous fungtts Aspergillus oryzae has been exterrsively used for traditional Japanese fermerrtation products, such as sake (rice wine), shoyou (soy sauce), and miso (soybean paste), for more than 1000 years [88]. This fungus could grow under culture... 

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