Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Hepatoprotective Activity of Quality Certificated Traditional Doenjang in Korea

국내 전통식품 품질인증 된장의 ${\alpha}$-SMA 발현억제효과

  • Park, So-Lim (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Lee, So-Young (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Kim, In-Sun (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Lim, Seong-Il (Fermentation and Functionality Research Group, Korea Food Research Institute) ;
  • Song, Jin (Department of Agro-food resources, National Academy of Agricultural science, RDA) ;
  • Choi, Shin-Yang (Fermentation and Functionality Research Group, Korea Food Research Institute)
  • 박소림 (한국식품연구원 발효기능연구단) ;
  • 이소영 (한국식품연구원 발효기능연구단) ;
  • 김인선 (한국식품연구원 발효기능연구단) ;
  • 임성일 (한국식품연구원 발효기능연구단) ;
  • 송진 (농진청 국립농업과학원 농식품자원부) ;
  • 최신양 (한국식품연구원 발효기능연구단)
  • Received : 2013.10.30
  • Accepted : 2013.11.27
  • Published : 2013.11.30
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Abstract

This study investigated the ${\alpha}$-smooth muscle actin (${\alpha}$-SMA) inhibitory activity of traditional doenjang in Korea. Only the traditional doenjang of which quality was certificated in Korea was used in this study. The most significant marker for fibrolysis is the expression of ${\alpha}$-SMA and when MEF cells were treated with extract of Kyongbuk doenjang, the ${\alpha}$-SMA expression was suppressed 74%, Gangwon and Chunbuk doenjang were suppressed the ${\alpha}$-SMA expression more than 60% compared with the control. Particularly Kyongbuk doenjang was fermented over 2 years and the difference between Kyongbuk doenjang and silymarin was only 10%.

국내 전통식품 인증을 획득한 된장을 대상으로 간 섬유화 억제를 위한 기능 소재로서의 활용가능을 알아보고자 하였다. 국내 농산물로만 제조되어진 전통식품인증 된장 총 24개 제품을 전국에서 수집하여 70% 메탄올로 추출한 다음, MEF 세포주에 처리하여 간섬유화의 지표인 ${\alpha}$-SMA의 발현 억제활성을 측정하였다. 공장식 생산과정을 거치는 일반 시판된장과 대조군 대비, 경북지역에서 수집된 No. 13 전통인증된장 추출물이 약 74%의 ${\alpha}$-SMA 발현억제활성을 나타내어 뛰어난 간 섬유화 억제활성을 나타내었다. 이는 의약품으로 사용되는 silymarin 84%과 비교시 10% 정도밖에 차이나지 않았으며, 2년 이상의 발효시간을 거친 제품임을 감안할 때 향후 발효시기에 따른 기능성의 향상에 대한 기대도 가능할 것으로 예상된다.

Keywords

Acknowledgement

Supported by : 농촌진흥청

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