Search Results (10)

Colorectal cancer (CRC) is one of the most prevalent causes of cancer-related fatalities globally, and its development is closely associated with dietary and microbial factors. The aim of this study was to investigate the potential of ganjang, a traditional fermented soy sauce, in alleviating colitis-associated colorectal cancer (CAC) in a mouse model induced by azoxymethane/dextran sulfate sodium (AOM/DSS). The bacterial composition of ganjang samples from different regions primarily included Lactobacillus spp. and Bacillus spp. Administration of ganjang to AOM/DSS-induced mice significantly improved CAC-related symptoms, including increased body weight, restored colon length, and reduced spleen size. Additionally, ganjang administration led to a decrease in tumor size and number, the modulation of apoptotic and proliferative markers, decreased inflammatory cytokine levels, and the restoration of the intestinal epithelial barrier. Furthermore, ganjang samples altered the gut microbiota composition by increasing the relative abundance of Lactobacillus spp. These findings suggest that ganjang has potential as a functional food for CRC prevention or mitigation, primarily through the modulation of CAC symptoms, tumor growth, inflammatory responses, intestinal epithelial barrier integrity, and gut microbiota composition. Full article

The microbial community of a soy sauce is one of the most important factors in determining the sensory characteristics of that soy sauce. In this study, the microbial communities and sensory characteristics of twenty samples of Korean soy sauce (ganjang) were investigated using shotgun metagenome sequencing and descriptive sensory analysis, and their correlations were explored by partial least square (PLS) regression analysis. The metagenome analysis identified 1332 species of bacteria, yeasts, molds, and viruses across 278 genera, of which Tetragenococcus, Bacillus, and Enterococcus accounted for more than 80% of the total community. In the fungal community, Zygosaccharomyces rouxii, Candida versatilis, Rhodotorula taiwanensis, Debaryomyces hansenii, and Aspergillus oryzae were dominant, while the viral community consisted entirely of bacteriophages, with Bacillus phages SIOphi accounting for 93%. According to the results of the PLS analysis, desirable sensory characteristics, such as umami, sweet, and roasted soybean, as well as preference, were associated with Tetragenococcus, Lysinibacillus, Enterococcus, Staphylococcus, Lactobacillus, Pediococcus, and Weissella. The musty flavor, which is a typical property of traditional fermented foods, was related to Halomonas and Psychrobacte, while the bitter, acrid taste and sour smell were closely associated with Chromohalobacter. The results of this study provide comprehensive information on the microbial community of ganjang and may be used to select starter cultures for soy sauces. Full article

This study investigated the physicochemical properties influencing the sensory characteristics of long-term aged ganjang. Eight ganjang samples aged 3, 10, and 15 years were obtained from three different manufacturers and analyzed for physicochemical characteristics, sensory profiles, and consumer acceptability. The proximate composition (moisture, ash, protein, and crude fat), total solids, salinity, acidity, pH, color (L, a, b, chrome, and hue), 27 free amino acids (FAAs), and volatile compounds were analyzed. Quantitative descriptive analysis was performed by 11 trained panelists for sensory profiles and 102 consumers evaluated consumer acceptability (overall, appearance, odor, taste/flavor, and mouthfeel). The results demonstrated a positive correlation between the aging period and increases in total solids, proteins, crude fat, acidity, color hue, FAA, major volatile compounds, and overall consumer acceptability. Specifically, correlation maps by partial least squares regression between descriptive attributes and FAAs or volatile compounds revealed that these components significantly affected consumer acceptability. Furthermore, sensory attributes such as color intensity, viscosity, sweetness, umami, and aftertaste were positively correlated with consumer preference, whereas attributes such as greenish-brown color, fish sauce-like flavor, and moldy notes were negatively correlated. Overall, these findings could be utilized to enhance the marketability and consumer appeal of long-term aged ganjang products by providing objective information supporting premium values. Full article

Doenjang and ganjang are traditional, Korean fermented foods. They are manufactured by fermenting jangs, either through the traditional natural fermentation, using straw, or the commercial inoculating starter cultures. However, both Bacillus cereus and aflatoxins have been detected in jangs, compromising their safety. Aflatoxins have been detected on numerous occasions. However, studies are yet to be conducted on whether these safety issues differ depending on the manufacturing method. In this study, we evaluated whether the manufacturing methods of doenjang and ganjang alter their safety. Samples of traditional and commercial doenjang and ganjang were analyzed for aflatoxin and B. cereus contamination. Microbiome taxonomic profiling was performed to assess microbial composition. The experimental methodology involved sample collection from various stages of production, including the use of starter cultures and natural fermentation processes. Aflatoxin levels were determined using regulatory limits, and B. cereus content was evaluated against specific thresholds. Aflatoxins were detected in both traditional and commercial doenjang and ganjang, with either the total aflatoxin (15 μg/kg) or aflatoxin B1 (10 μg/kg) exceeding the regulatory limits. However, ochratoxin A was not detected in any of the samples. B. cereus was detected in some samples, within the regulatory limit (4 log CFU/g), and was not influenced by the manufacturing method. Analysis at the production stage showed that aflatoxin increased alongside the fermentation time in traditional doenjang. However, in ganjang, no significant differences were associated with the fermentation period. When using starter cultures, the fermentation period did not affect the toxin level in both foods. Both methods showed lower aflatoxin content in the initial doenjang and ganjang samples than in meju. B. cereus was not detected in either method, as its content decreased over the fermentation period. Microbiome taxonomic profiling confirmed that even when using starter cultures, B. cereus was not a dominant species and was considerably affected by the environment. Staphylococcus aureus and Pseudomonas, pathogenic in nature, were detected in products manufactured using the traditional method; hence, the potential risk of this method was higher than that of the commercial method. The experimental methodology employed in this study contributes to understanding the microbial composition and toxin contamination levels in doenjang and ganjang, contributing to the overall knowledge of their safety and quality control. Full article

This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in physicochemical properties were found among the samples, especially in lipids, total nitrogen, acidity, and reducing sugar. Traditional fermented foods are known to be closely tied to regional features, but the composition and characteristics of CQT ganjangs might be influenced much more by individual ganjang producers than by region. Preference mapping was performed to understand consumer behavior towards ganjang, and most consumers tended to have similar preferences, implying shared a common sensory ideal. The results of the partial least squares regression revealed drivers of liking for ganjang among sensory attributes, free amino acids, and organic acids. Overall, sensory attributes such as sweetness and umami were positively associated with acceptability, while the terms related to fermentation were negatively associated. In addition, amino acids, such as threonine, serine, proline, glutamate, aspartate, and lysine, and organic acids, such as lactate and malate, were positively associated with consumer acceptance. The important implications of the findings of this study for the food industry can be utilized to develop and optimize traditional foods. Full article

Here, we aimed to produce a natural food preservative using a crude extract from edible, immunized Tenebrio molitor larvae (iTME), injected with edible bacteria using an edible solvent. Results showed that iTME had concentration-dependent inhibitory activity against food-poisoning bacteria Escherichia coli, Bacillus cereus, and Staphylococcus aureus, as well as against harmful fungi Aspergillus flavus, Aspergillus parasiticus, and Pichia anomala. Moreover, iTME showed antimicrobial activity against beneficial microorganisms Bacillus subtilis and Aspergillus oryzae, but not Lactobacillus acidophilus. Furthermore, the minimum inhibitory concentration of iTME against E. coli, B. cereus, and S. aureus was 1 mg/mL, and iTME did not lose its inhibitory activity when treated at varying temperature, pH, and salinity. In addition, the antibacterial activity was lost after reacting the iTME with trypsin and chymotrypsin. The addition of iTME to Ganjang inoculated with harmful bacteria inhibited bacterial growth. Therefore, we propose that iTME can be used as a safe natural preservative to prolong food shelf life by inhibiting the growth of food-poisoning bacteria in a variety of foods, including traditional sauces. Full article

Doenjang and ganjang are secondary fermented soybean products from meju (primary fermented product) following a complex fermentation process that separates the products into solid (doenjang) and liquid (ganjang) states. We performed a comparative study on gas chromatography mass spectrometry-(GC-MS) and liquid chromatography mass spectrometry-(LC-MS) based metabolite profiling with fungal and bacterial microbial community analysis of doenjang and ganjang during fermentation. Metabolite profiling and microbial community data showed distinct patterns, depending on the fermentation process. The relative levels of metabolic patterns were similar and most of the microorganisms produced halophilic or halotolerant microbes during the fermentation period in doenjang and ganjang. In the doenjang end products, isoflavones, soyasaponins, and amino acids were largely distributed and Debaryomyces and Staphylococcus were dominant, whereas the biogenic amine and phenylpropanoid contents were highly distributed in the ganjang end products, with higher levels of Meyerozyma and Tetragenococcus. Our results demonstrate that the quality of doenjang and ganjang is predominantly influenced by the microbiome and by metabolite changes during fermentation. Moreover, the present study provides a platform for comparing samples in different states. Full article

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer’s and Parkinson’s diseases. Full article

Many fermented foods are known to have beneficial effects on human and animal health, offering anti-aging and immunomodulatory benefits to host. Microorganisms contained in the fermented foods are known to provide metabolic products possibly improving host health. However, despite of a number of studies on the functional effects of the fermented foods, isolation and identification of the effective bacterial strains in the products are still in progress. The objective of this study was to isolate candidate functional strains in various Korean traditional fermented foods, including ganjang, gochujang, doenjang, and jeotgal, and evaluate their beneficial effects on the host, using Caenorhabditis elegans as a surrogate animal model. Among the 30 strains isolated, five Bacillus spp. were selected that increased the expression level of pmk-1, an innate immune gene of C. elegans. These strains extended the nematode lifespan and showed intestinal adhesion to the host. Based on the bioinformatic analyses of whole genome sequences and pangenomes, the five strains of Bacillus subtilis were genetically different from the strains found in East Asian countries and previously reported strains isolated from Korean fermented foods. Our findings suggest that the newly isolated B. subtilis strains can be a good candidate for probiotic with further in-depth investigation on health benefits and safety. Full article

Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500–10,000 Da) isolated from mature (FII_m) and immature (FII_im) Ganjang, a typical Korean soy sauce, on salt and umami taste responses in humans and rodents. Only FII_m (0.1–1.0%) produced a biphasic effect in rat chorda tympani (CT) taste nerve responses to lingual stimulation with 100 mM NaCl + 5 μM benzamil, a specific epithelial Na⁺ channel blocker. Both elevated temperature (42 °C) and FII_m produced synergistic effects on the NaCl + benzamil CT response. At 0.5% FII_m produced the maximum increase in rat CT response to NaCl + benzamil, and enhanced salt taste intensity in human subjects. At 2.5% FII_m enhanced rat CT response to glutamate that was equivalent to the enhancement observed with 1 mM IMP. In human subjects, 0.3% FII_m produced enhancement of umami taste. These results suggest that FII_m modulates amiloride-insensitive salt taste and umami taste at different concentration ranges in rats and humans. Full article