Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds

Abstract

Doenjang (Korean fermented soypaste) is one of the important fermented foods of Korea. Doenjang has been traditionally manufactured from meju, which is fermented rectangular shape molded from crushed cooked soybeans. The main microorganisms involved for meju fermentation are Bacillus subtilis and molds such as Rizopus sp., Mucor sp., and Aspergillus sp. We have already reported that doenjang is safe from mycotoxin, especially, aflatoxin contamination due to the manufacturing process of the doenjang. We have demonstrated that the doenjang extracts showed strong antimutagenic activities against various carcinogens/mutagens including aflatoxin B 1. The traditionally fermented soypaste, doenjang showed higher antimutagenic activity than the raw soybeans, cooked soybeans, meju and other fermented soybeans in the Ames test. The active compounds that were identified are genistein, linoleic acid, β-sitosterol glucoside, soyasaponin, etc. The active compounds exhibited strong antimutagenic activities in the Ames test, SOS chromotest and Drosophila wing spot test. More genistein was formed during the doenjang fermentation from genistin in the soybeans. Genistein and linoleic acid were the most effective active compounds found in doenjang.