본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Food science and biotechnology v.14 no.6 = no.66, 2005년, pp.828 - 831   피인용횟수: 9
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

An Approach to Increase Vitamin $D_2$ Level in Doenjang (Fermented Soybean Paste) using Mushrooms

Choi, Han-Seok   (Chonbuk National University, Graduate school of Food Science and TechnologyUU0001120  ); Kim, Mi-Kyum   (Department of Culinary and Foodservice Management, Graduate school of Sejong UniversityUU0000792  ); Kim, Myung-Kon   (Department of Industrial Crop Production and Processing, Iksan National CollegeUU0001594  ); Park, Hyo-Suk   (Wonkwang University, Graduate school of Agricultural ChemistryUU0001021  ); Song, Geun-Sub   (Department of Food Engineering, Iksan National CollegeUU0001594  ); Lee, Keun-Kwang   (Department of Beauty and Arts, Naju CollegeUU0000325  ); Kim, Tae-Young   (Rural Resource Development Institute, Rural Development AdministrationCC0187065  ); Kim, Jong-Goon   (Department of Culinary and Foodservice Management, Graduate school of Sejong UniversityUU0000792  );
  • 초록

    The content of vitamin $D_2$ , including its precursor ergosterol, was determined in some cultivated mushrooms to manufacture fortified Doenjang (Korean traditional soybean paste) with vitamin D by supplementation with mushroom. Ergosterol was the most abundant sterol in the mushrooms (50 to 140 mg/100 g dry weight) but the ergocalciferol portion made up only 0.065% (Pleurotus eryngii) to 2.5% (stipe part of Lentinus edodes, shiitake) of the total vitamin $D_2$ of each mushroom. Changes in these compounds in L. edodes caused by UV or solar irradiation were also evaluated. Ergocalciferol content in the pileus part of L. edodes went up to $424\;{\mu}g/100\;g$ dry weight and ergosterol levels reached 139.3 mg per 100 g dry weight at maximum levels. Ergocalciferol content increased about 50% when exposed to solar radiation and increased 377% with UV irradiation. These compounds level in Doenjang was enriched as much as supplied UV irradiated L. edodes powder to before fermentation, and the supplemented mushroom did not influence the palatability of Doenjang.


  • 주제어

    soybean fermentation food .   Doenjang .   mushrooms .   ergosterol .   ergocalciferol .   vitamin $D_2$.  

  • 참고문헌 (19)

    1. Vitamin D and prostate cancer , Feldman, D.;Skowronski, R.J.;Peehl, D, , Adv. Exp. Med. Biol. / v.375,pp.53-63,
    2. Vitamin D is a membrane antioxidant. Ability to inhibit iron-dependent lipid peroxidation in liposomes compared to cholesterol, ergosterol and tamoxifen and relevance to anticancer action , Wiseman, H. , FEBS / v.326,pp.285-288,
    3. Vitamins in human health and disease , Basu, T.K.;Dickerson, J.W. , / v.,pp.,
    4. Role of $Ca^{2T}$ and vitamin D in the prevention and treatment of osteoporo , Rodriguez-Martinez, M.A.;Garcia-Cohen, E.C. , Pharm. Ther. / v.93,pp.37-49,
    5. Chitin and ergosterol combined to measure total and living fimgal biomass in ectomycorrhiz , Ekblad, A.;Wallander, H.;Nasholm, T. , New Phytol. / v.138,pp.143-149,
    6. A comparison of vitamin $D_2$ and $D_3$ in man;Vitamin D chemical, biochemical and clinical update , Tjellesen, L.;Christiansen, C.;Hummer, L. , / v.,pp.3-12,
    7. Changes in microbiological and general qualities in gamma irradiated Doenjang (Fermented Soybean Paste) , Byun, M.W.;Kim, D.H.;Yook, H.S.;Cha, B.S.;Kim, J.O. , Food Sci. Biotechnol. / v.10,pp.7-11,
    8. Antimutagenic effects of Doenjang (Korean fermented soypaste) and its active compounds , Park, K.Y.;Jung, K.O.;Rhee, S.H.;Choi, Y.H. , Mutation Res./Fundamental and Molecular Mechanisms of Mutagenesis / v.523/524,pp.43-53,
    9. Ultraviolet irradiation increased vitamin D2 content in edible mushrooms , Mau, J.L.;Chen, P.R.;Yang, J.H. , J. Agric. Food Chem. / v.46,pp.5269-5272,
    10. Official methods of miso analysis , Institute of Miso Technologist , / v.,pp.,
    11. Colorimetric method for determination of sugars and related substances , Dubois, M.;Gilles, K.A.;Hamilton, J.K.;Rebers, P.A.;Smith, F. , Anal. Chem. / v.28,pp.350-356,
    12. Optimal condition for mycelial production of Armiilaria mellea , Kim, M.K.;Choi, H.S.;Park, H.S.;Kim, S.J. , Korean J. Mycol. / v.31,pp.187-191,
         
    13. Vitamin D contents in edible mushrooms , Mattila, P.;Piironen, V.;Uusi-Rauva, E.;Koivistoinen, P. , J. Agric. Food Chem. / v.42,pp.2449-2453,
    14. Contents of vitamins, mineral elements, and phenolic compounds in cultivated mushrooms , Mattila, P.;Konko, K.;Eurola, M.;Pihlava, J.;Astola, J. , J. Agric. Chem. / v.49,pp.2343-2348,
    15. Sterol and vitamin $D_2$ contents in some wild and cultivated mushrooms , Mattila, P.;Lampi, A.;Ronkainen, R.;Toivo, J.;Piironen, V. , Food Chem. / v.76,pp.293-298,
    16. Vitamin $D_2$ of shiitake mushrooms , Takamura, K.;Hoshino, H. , New Food Ind. / v.37,pp.33-39,
    17. Changes of color in Doenjang by different browning factors , Kwon, D.J.;Kim, Y.J.;Kim, H.J.;Hong, S.S.;Kim, H.K. , Korean J. Food Sci. Technol. / v.30,pp.1000-1005,
         
    18. Contents of free amino acids in Agaricus bisporus, Pleurotus ostreatus and Lentinus edodes , Hong, J.S.;Kim, Y.H.;Kim, M.K.;Kim, Y.S.;Sohn, H.S. , Korean J. Food Sci. Technol. / v.21,pp.58-62,
    19. Quality characteristics of soy sauce fermented by Bacillus licheniformis NH20 isolated from traditional Meju and Aspergillus oryzae , Ham, S.H.;Choi, K.K.;Cui, C.B.;Lee, B.G.;Joo, D.S.;Lee, D.S. , Food Sci. Biotechnol. / v.13,pp.537-543,
  • 이 논문을 인용한 문헌 (9)

    1. Jeong, Do-Yeong ; Kim, Yong-Suk ; Jung, Sung-Tae ; Shin, Dong-Hwa 2006. "Changes in Physicochemical Characteristics during Soaking of Persimmon Pickles Treated with Organic Acids and Sugars" 한국식품과학회지 = Korean journal of food science and technology, 38(3): 392~399     
    2. Jeong, Eun-Jeong ; Kim, Yong-Suk ; Jeong, Do-Youn ; Shin, Dong-Hwa 2006. "Yeast Selection and Comparison of Sterilization Method for Making Strawberry Wine and Changes of Physicochemical Characteristics during Its Fermentation" 한국식품과학회지 = Korean journal of food science and technology, 38(5): 642~647     
    3. Kim, Jong-Wook ; Kim, Yong-Suk ; Jeong, Pyeong-Hwa ; Kim, Hyung-Eun ; Shin, Dong-Hwa 2006. "Physicochemical Characteristics of Traditional Fermented Soybean Products Manufactured in Folk Villages of Sunchang Region" 한국식품위생안전성학회지 = Journal of food hygiene and safety, 21(4): 223~230     
    4. 2006. "" Food science and biotechnology, 15(4): 549~554     
    5. 2007. "" Food science and biotechnology, 16(6): 935~942     
    6. 2007. "" Food science and biotechnology, 16(2): 320~324     
    7. 2008. "" Food science and biotechnology, 17(3): 527~533     
    8. 2010. "" Food science and biotechnology, 19(6): 1579~1585     
    9. Kim, Hyeong-Eun ; Han, Song-Yi ; Jung, Jin-Bo ; Ko, Jong-Min ; Kim, Yong-Suk 2011. "Quality Characteristics of Doenjang (Soybean Paste) Prepared with Germinated Regular Soybean and Black Soybean" 한국식품과학회지 = Korean journal of food science and technology, 43(3): 361~368     

 저자의 다른 논문

  • Park, Hyo-Suk (8)

    1. 2003 "뽕나무버섯(Armillaria mellea) 균사체 생산의 최적화" 한국균학회지 = The Korean journal of mycology 31 (3): 187~191    
    2. 2003 "앵두 Ethanol 추출물의 항균력과 Flavonoid" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition 32 (6): 833~839    
    3. 2004 "팜유와 대두유가 유과 바탕의 품질과 저장성에 미치는 영향" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture 19 (1): 61~69    
    4. 2005 "한천, Sodium Alginate 및 Carrageenan첨가가 유과(부수게)바탕의 품질에 미치는 영향" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture 20 (1): 96~102    
    5. 2005 "인공재배 버섯의 혈전분해효소 활성검색" 한국식품과학회지 = Korean journal of food science and technology 37 (6): 1039~1041    
    6. 2005 "식물유래 물질이 뽕나무버섯(Armillaria mellea) 균사체 생장 및 혈전분해 활성에 미치는 영향" 한국균학회지 = The Korean journal of mycology 33 (1): 11~17    
    7. 2005 "복분자주 발효과정 중 이화학적 특성의 변화" 한국식품과학회지 = Korean journal of food science and technology 37 (4): 574~578    
    8. 2006 "복분자 발효주의 양조특성" 한국식품과학회지 = Korean journal of food science and technology 38 (4): 543~547    
  • 김종군 (79)

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
  • NDSL :
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 이용한 콘텐츠
이 논문과 함께 출판된 논문 + 더보기