Fermented Soybean Paste Research Articles

Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy

Multiple sensor technologies including electronic nose (E-nose), electronic tongue (E-tongue), colorimeter and texture analyzer combined with chemometrics and dada fusion strategies were applied to characterize the flavor quality of traditional Chinese fermented soybean paste. Principal components analysis (PCA) was performed to divide the selected soybean pastes into three clusters which was not completely consistent with geographical regions of selected samples. Support vector machine regression (SVR) outperformed partial least squares regression (PLSR) in quantitatively predicting sensory attributes. Additionally, prediction of overall flavor of soybean paste based on data fusion of multiple sensor information, with a correlation coefficient of prediction (Rp) of 0.9636 based on SVR, was better than prediction of E-nose and E-tongue data fusion (Rp = 0.9267). This study suggested multiple sensor technologies coupled with chemometrics can be a promising tool for flavor assessment and characterization of fermented soybean paste or other food matrixes.

Identification and Characterization of a Bacteriocin from the Newly Isolated Bacillus subtilis HD15 with Inhibitory Effects against Bacillus cereus.

Natural antimicrobial substances are needed as alternatives to synthetic antimicrobials to protect against foodborne pathogens. In this study, a bacteriocin-producing bacterium, Bacillus subtilis HD15, was isolated from doenjang, a traditional Korean fermented soybean paste. We sequenced the complete genome of B. subtilis HD15. This genome size was 4,173,431 bp with a G + C content of of 43.58%, 4,305 genes, and 4,222 protein-coding genes with predicted functions, including a subtilosin A gene cluster. The bacteriocin was purified by ammonium sulfate precipitation, Diethylaminoethanol-Sepharose chromatography, and Sephacryl gel filtration, with 12.4-fold purification and 26.2% yield, respectively. The purified protein had a molecular weight of 3.6 kDa. The N-terminal amino acid sequence showed the highest similarity to Bacillus subtilis 168 subtilosin A (78%) but only 68% similarity to B. tequilensis subtilosin proteins, indicating that the antimicrobial substance isolated from B. subtilis HD15 is a novel bacteriocin related to subtilosin A. The purified protein from B. subtilis HD15 exhibited high antimicrobial activity against Listeria monocytogenes and Bacillus cereus. It showed stable activity in the range 0-70°C and pH 2-10 and was completely inhibited by protease, proteinase K, and pronase E treatment, suggesting that it is a proteinaceous substance. These findings support the potential industrial applications of the novel bacteriocin purified from B. subtilis HD15.

Effects of ageing and salt concentrations on metabolite profiles and their correlation with consumer acceptance in Korean traditional doenjang (fermented soybean paste)

SummaryThe effects of brine concentration (8%, 12%, 16% and 20%) and ageing (0 and 12 months) of Korean traditional doenjang (fermented soybean paste) on metabolite profiles and their relationship with consumer acceptance were investigated. Using ultra‐performance liquid chromatography‐quadrupole‐time‐of‐flight mass spectrometry and gas chromatography–mass spectrometry, we identified 26 and 31 metabolites, respectively. After 12 months of ageing, the relative amounts of metabolites increased owing to the degradation of soy protein into peptides and amino acids. Functional metabolites, such as isoflavones and gamma‐aminobutyric acid, were higher in the lower salt‐containing and longer‐aged samples. Generally, lowering the salt content of doenjang results in the production of more functional metabolites. In contrast, the consumer acceptance of low‐salt‐containing samples made with 8% brine showed significantly lower acceptance ratings than the regular doenjang samples due to over‐fermentation, which generated high lactic acid and no sugar in the sample. The partial least significant regression analysis between metabolites and consumer acceptance ratings suggested that amino acids – alanine, valine, isoleucine, proline, serine, threonine, hydroxyproline, glutamic acid and phenylalanine – were key metabolites that highly correlated with consumer acceptance of doenjang. These metabolites can be adopted as indicators of highly acceptable doenjang products.

Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China

This study aimed to investigate the changes in microbial diversity, and volatile compounds of traditional fermented soybean paste originated from Henan province of China using 16S rRNA sequencing, headspace solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and electronic nose (E-nose). The amino acid nitrogen and reducing sugar contents ranged between 1.18 and 1.58 g/100 g and 2.29 and 3.74 mg/g, respectively. The results showed that fermented soybean paste exhibited the highest amount of glutamate and aspartate amino acids. Approximately 112 volatile compounds were detected in all SP samples comprising 10 alcohols, 19 esters, 10 acidic compounds, and 21 heterocyclic compounds. Furthermore, 16S rRNA sequencing indicated that Enterobacter, Bacillus, Staphylococcus, and Enterococcus were the predominant bacteria in fermented soybean paste samples. Moreover, network analysis revealed that Klebsiella, Bacillus, and Lactobacillus positively correlated with H-fluorendimethyl, octenol, and benzaldehyde. These findings helped in understanding the formation of volatile flavoring compounds during SP fermentation.

Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period

Soybean paste is a tradition of fermented soybean paste products under natural conditions. This study used high-throughput sequencing and headspace-solid phase microextraction combined with gas chromatography-mass spectrometry to determine soybean paste's microbial communities and volatile components at different storage periods. Data analysis determined the key flora and their effects on flavor substances. The results showed that acids, phenols and pyrazines contributed the most to the flavor of soybean sauce in different storage periods. Mucor, Bacillus, Lactobacillus, Candida, Kroppenstedtia and Clostridium_sensu_stricto_12 played a vital role in the key flavor components. This study revealed a significant relationship between soybean paste flavour and colonies in different storage periods.

Protective Effects of Fermented Soybeans (Cheonggukjang) on Dextran Sodium Sulfate (DSS)-Induced Colitis in a Mouse Model.

Inflammatory bowel disease (IBD) is a chronic inflammatory disease, and the incidence of IBD is increasing every year owing to changes in dietary structure. Although the exact pathogenesis of IBD is still unclear, recent evidence suggests that gut dysbiosis is closely associated with IBD pathogenesis. Cheonggukjang is a traditional Korean fermented soybean paste produced using traditional and industrial methods, and contains probiotics, which affect the gut microbiota composition. However, the protective effect of Cheonggukjang against IBD is unknown. In this study, we investigated the bacterial community structure of traditional and commercial Cheonggukjang samples, as well as the protective effect of Cheonggukjang on a dextran sulfate sodium (DSS)-induced colitis mouse model. Traditional and commercial Cheonggukjang were found to contain various type of useful probiotics in their bacterial community structure. Cheonggukjang reduced the progression of DSS-induced symptoms, such as body weight loss, colonic shortening, disease activity index, and histological changes. Further, Cheonggukjang improved the intestinal epithelial barrier integrity on DSS-induced colitis mice. In addition, Cheonggukjang suppressed the expression of proinflammatory cytokines and inflammatory mediators through the inactivation of NF-κB and MAPK signaling pathways. These results indicate that Cheonggukjang exerts protective effects against DSS-induced colitis, suggesting its possible application as a functional food for improving inflammatory diseases.

Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste

It is a valuable attempt to use Tartary buckwheat as the raw material of soybean paste due to its functional composition. In this research, the soybean pastes were prepared with Tartary buckwheat flour and wheat flour by low salt natural fermentation (10%, w/v NaCl), respectively; the physicochemical properties and microbial community structure of samples prepared from the two groups were investigated. The results showed that Tartary buckwheat promoted the accumulation of protease, total acid (TA), amino acid nitrogen (AAN) significantly compared with the control group during fermentation (p < 0.05). Both groups had similar bacterial communities, Klebsiella, unidentified_Chloroplast, Bacillus, Staphylococcus, Enterococcus, Acinetobacter, Weissella were present in all samples. But the fungal communities of the two groups were significantly different. The dominant fungi in all samples were Rhizopus and Aspergillus. In moromi fermentation, the Issatchenkia presented only in buckwheat group, Stenocarpella and Gibberella were characteristic fungi of wheat flour group. The changes of biodiversity and community structure showed that the microbial communities of the two groups experienced different succession patterns. The results can provide a reference for the further development of low salt Tartary buckwheat soybean paste and the study of microbial community succession in soybean paste fermentation.

Ingestion of miso regulates immunological robustness in mice.

In Japan, there is a long history of consumption of miso, a fermented soybean paste, which possesses beneficial effects on human health. However, the mechanism behind these effects is not fully understood. To clarify the effects of miso on immune cells, we evaluated its immunomodulatory activity in mice. Miso did not alter the percentage of B and T cells in the spleen; however, it increased CD69+ B cells, germinal center B cells and regulatory T cells. Anti-DNA immunoglobulin M antibodies, which prevent autoimmune disease, were increased following ingestion of miso. Transcriptome analysis of mouse spleen cells cultured with miso and its raw material revealed that the expression of genes, including interleukin (IL)-10, IL-22 and CD86, was upregulated. Furthermore, intravital imaging of the small intestinal epithelium using a calcium biosensor mouse line indicated that miso induced Ca2+ signaling in a manner similar to that of probiotics. Thus, ingestion of miso strengthened the immune response and tolerance in mice. These results appear to account, at least in part, to the salubrious effects of miso.

Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics

Headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC/MS) with electronic nose (E-nose) and electronic tongue (E-tongue) was applied for flavor characterization of traditional Chinese fermented soybean paste. Considering geographical distribution and market representation, twelve kinds of samples were selected to investigate the feasibility. A total of 57 volatile organic compounds (VOCs) were identified, of which 8 volatiles were found in all samples. Linear discrimination analysis (LDA) of fusion data exhibited a high discriminant accuracy of 97.22%. Compared with partial least squares regression (PLSR), support vector machine regression (SVR) analysis exhibited a more satisfying performance on predicting the content of esters, total acids, reducing sugar, salinity and amino acid nitrogen, of which correlation coefficients for prediction (Rp) were about 0.803, 0.949, 0.960, 0.896, 0.923 respectively. This study suggests that intelligent sensing technologies combined with chemometrics can be a promising tool for flavor characterization of fermented soybean paste or other food matrixes.

Comparative evaluation of the effects of natural and artificial inoculation on soybean paste fermentation

Soybean pastes fermented with natural (NIS) and artificial (AIS) inoculation were prepared to evaluate their fermentation characteristics, flavor compounds and microbial community compositions across an entire fermentation period. The results showed that the initial concentrations of free amino acids and aroma compounds were higher in NIS than in AIS, whereas it was opposite at the end of fermentation. A larger variation of flavor compounds was observed in AIS, which was associated with higher level of microbial metabolism during AIS fermentation. Penicillium and Tetragenococcus were the dominant microbial genera in NIS, while Aspergillus and Pediococcus were predominant in AIS. Correlation analysis of flavor compounds and microbial community dynamics during NIS and AIS fermentation revealed the specific role of microbial taxa in metabolite transformations. Pediococcus acidilactici could be the key microorganism strongly associated with 23 flavor compounds during AIS fermentation. Further, Aspergillus oryzae and Pediococcus acidilactici were primarily linked to amino acid metabolism in AIS, whereas Penicillium and Yaniella were found associated with aroma compounds, Tetragenococcus_sp_JNURIC_D6 and Candida solani with that of organic acids in NIS. These findings provide substantial data on the development of flavor-enhancing fermentation starter culture and the better control of flavor ripening in soybean paste production.

Comparison of laxative effects of fermented soybeans (Cheonggukjang) containing toxins and biogenic amines against loperamide-induced constipation mouse model.

BACKGROUND/OBJECTIVES Cheonggukjang is a traditional fermented soybean paste with significant health-promoting effects. On the other hand, there have been insufficient studies on the safety and efficacy of Cheonggukjang, which is produced using traditional methods containing toxins and biogenic amines (BAs). This study compared the laxative effect of Cheonggukjang, containing high or low levels of toxins and BAs (HTBC or LTBC) in a loperamide (Lop)-induced constipation mouse model.MATERIALS/METHODSTo induce constipation, Lop (5 mg/kg) was administered orally to ICR mice twice a day for 4 days, and the dose was increased to 8 mg/kg after a 3-day rest period. Cheonggukjang (500 mg/kg, HTBC, or LTBC respectively) was administered for four weeks before the Lop treatment.RESULTSThe number of stools, fecal weight, water contents, gastrointestinal transit, and histological alterations were recovered significantly in the HTBC or LTBC groups. HTBC and LTBC administration did not induce significant changes in body weight, dietary intake, and behavior. The opioid-receptor downstream signaling pathway in colon tissues was also evaluated. The c-Kit, stem cell kinase, and mitogen-activated protein kinases subfamilies, including extracellular signal-regulated kinase 1/2, c-Jun N-terminal kinases, and p38, were all downregulated in the HTBC or LTBC-administered mice colon compared to the Lop group.CONCLUSIONThese results show that Cheonggukjang, containing high levels of toxins and BAs, have a similar laxative effect in a mouse model of Lop-induced constipation.

The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by Lactobacillus plantarum HM24.

Soybean paste was a traditional fermented product in Northeast China, mainly fermented by molds, yeast, Bacillus, and lactic acid bacteria. This study investigated the dynamic changes of the microbial community and biogenic amine content during the fermentation of the traditional soybean paste. The microbial diversity of soybean paste in different regions was analyzed by MiSeq sequencing technology. The results showed that Penicillium and Tetragenococcus were the dominant microorganisms responsible for the fermentation of soybean paste. Biogenic amine was found in the traditional soybean paste at different fermentation stages, putrescine, and tyramine were the mainly biogenic amines and their content increased with the extension of fermentation time. Serratia in the soybean paste was positively correlated with the formation of spermine, cadaverine (p < .01), and β‐phenethylamine (p < .05), Leuconostoc was negatively correlated with tyramine formation (p < .05), and Enterococcus was positively correlated with the formation of histamine, tryptamine and cadaverine (p < .01). Lactobacillus fermentum HM22, Lactobacillus plantarum HM24, and Enterococcus faecalis YF10042 with strong biogenic amine degrading capacity were inoculated into the koji. After 20 days of fermentation, the degradation rates of tryptamine, β‐phenylethylamine, putrescine, cadaverine, histamine, and tyramine in soybean paste inoculated with L. plantarum HM24 were 35.31%, 43.14%, 30.18%, 33.44%, 32.74%, and 39.91%, respectively, indicating that the use of L. plantarum HM24 as a starter culture in soybean paste fermentation might be a good strategy for biogenic amines reduction.

Cheonggukjang-Specific Component 1,3-Diphenyl-2-Propanone as a Novel PPARα/γ Dual Agonist: An In Vitro and In Silico Study.

Background: Cheonggukjang is a traditional fermented soybean paste that is mostly consumed in Korea. However, the biological activities of Cheonggukjang specific compounds have not been studied. Thus, we aimed to discover a novel dual agonist for PPARα/γ from dietary sources such as Cheonggukjang specific volatile compounds and explore the potential role of PPARα/γ dual agonists using in vitro and in silico tools. Methods: A total of 35 compounds were selected from non-fermented and fermented soybean products cultured with Bacillus subtilis, namely Cheonggukjang, for analysis by in vitro and in silico studies. Results: Molecular docking results showed that 1,3-diphenyl-2-propanone (DPP) had the lowest docking score for activating PPARα (1K7L) and PPARγ (3DZY) with non-toxic effects. Moreover, DPP significantly increased the transcriptional activities of both PPARα and PPARγ and highly activated its expression in Ac2F liver cells, in vitro. Here, we demonstrated for the first time that DPP can act as a dual agonist of PPARα/γ using in vitro and in silico tools. Conclusions: The Cheonggukjang-specific compound DPP could be a novel PPARα/γ dual agonist and it is warranted to determine the therapeutic potential of PPARα/γ activation by dietary intervention and/or supplementation in the treatment of metabolic disorders without causing any adverse effects.

Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties.

Soybean paste (Doujiang) is one of the traditional fermented foods from China, fermented by various microorganisms. However, the microflora of Doujiang keeps little known. In this study, the microbial communities of seven kinds of representative Doujiang samples were investigated by both culture‐independent and culture‐dependent methods. We found that core OTUs among seven Doujiang samples were mainly from Bacillus, Pseudomonas, Candida, and Aspergillus according to Illumina sequencing. Every type of Doujiang sample harbored a different composition of microbial community. Doujiang LSJ and LBJ had the highest bacterial and fungal richness and diversity, respectively. The structure of microbial community was remarkably correlated with Doujiang properties—pH, and the content of total protein, soluble protein, amino acid, and total sugar (p < .05). Bacillus spp. were most frequently isolated bacterial species. Fungi of Monascus, Candida, and Aspergillus were also isolated. Eleven microbial strains showed high protease activities to degrade corn proteins, which can form obvious transparent hydrolytic circles in corn gluten meal medium plates. Therefore, microbial communities were supposed to tightly connect to Doujiang type and properties. It is possible to apply potential protein‐degrading microbial strains to corn byproducts for protein production in the future study.

Anti-Obesity and Anti-Inflammatory Effects of the Desalted &lt;i&gt;Salicornia europaea&lt;/i&gt; L. Fermented by &lt;i&gt;Bacillus velezensis&lt;/i&gt; K26

Salicornia europaea L. (SE) as a halophyte has been widely used as a seasoned vegetable with various biological activities, including anti-inflammatory and anti-diabetic activities. In particular, the desalted SE (DSE) has been considered an attractive alternative compared to SE for its anti-obesity effect. 1-Deoxynojirimycin (1-DNJ) is one of the known α-glucosidase inhibitors and has been reported to have similar biological activities with SE. This study reports the anti-obesity and anti-inflammatory activities of DSE fermented by Bacillus velezensis K26 (BVDSE) previously isolated from Korean fermented soybean paste and elucidated to produce 1-DNJ in 3T3-L1 adipocytes and RAW264.7 cells. BVDSE (5%) did not show cytotoxicity in 3T3-L1 cells and inhibited lipid accumulation, which was decreased to 23% in the differentiated cells. BVDSE did not inhibit the release of the pro-inflammatory cytokine, TNF-α, while it remarkedly inhibited IL-6 on lipopolysaccharide-induced RAW264.7 cells. Taken together, these results indicate that the fermentation of DSE with B. velezensis K26 as a 1-DNJ producer has more significant anti-obesity and anti-inflammatory effects than even non-fermented DSE, assuming the synergistic effects by 1-DNJ production from B. velezensis K26, by which it could be highlighted that BVDSE may be considered for use as a functional food supplement.

Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang).

To identify and analyze the characteristics of the microorganisms involved in the formation of the desirable flavor of Doenjang, a total of 179 strains were isolated from ninety-four Doenjang collected from six regions in South Korea, and fourteen strains were selected through a sensory evaluation of the aroma of each culture. The enzyme activities of amylase, protease and lipase was shown in the various strains. Bacillus sp.-K3, Bacillus sp.-K4 and Bacillus amyloliquefaciens-J2 showed relatively high protease activity, at 317.1 U, 317.3 U and 319.5 U, respectively. The Bacillus sp.-K1 showed the highest lipase activity at 2453.6 U. In the case of amylase, Bacillus subtilis-H6 showed the highest activity at 4105.5 U. The results of the PCA showed that Bacillus subtilis-H2, Bacillus subtilis-H3, and Bacillus sp.-K2 were closely related to the production of 3-hydroxy-2-butanone (23.51%~43.37%), and that Bacillus subtilis-H5 and Bacillus amyloliquefaciens-J2 were significantly associated with the production of phenethyl alcohol (0.39% and 0.37%). The production of peptides was observed to vary among the Bacillus cultures such as Val-Val-Pro-Pro-Phe-Leu and Pro-Ala-Glu-Val-Leu-Asp-Ile. These peptides are precursors of related volatile flavor compounds created in Doenjang via the enzymatic or non-enzymatic route; it is expected that these strains could be used to enhance the flavor of Doenjang.

Characterization and correlation of microbial communities and metabolite and volatile compounds in doenjang fermentation

To investigate the general fermentation features of doenjang, a traditional Korean fermented soybean paste, eleven batches of doenjang were prepared. The bacterial and fungal communities and the metabolites such as free sugars, organic acids, amino acids, and volatile compounds were analyzed during fermentation. Tetragenococcus, Aspergillus, and Debaryomyces were the most common microbes; galactose, fructose, and glucose were the major sugars; and lactate and acetate were the major organic acids. Spearman correlation analyses showed that the quantity of meju was correlated with only Pediococcus and Halomonas abundance, while solar salt concentration was correlated with the relative abundance of many microbial taxa and the amount of glycerol and total volatile compounds. The abundance of heterolactic acid bacteria, such as Tetragenococcus, Pediococcus, Weissella, and Enterococcus, was positively correlated with the levels of lactate, acetate, and ethanol, suggesting that heterolactic acid fermentation may be a major metabolism pathway during the fermentation of doenjang. The abundance of Weissella, Hyphopichia, and Wickerhamomyces was positively correlated with ethyl acetate levels, whereas the abundance of Staphylococcus and Bacillus was positively correlated with the concentration of major volatile compounds, 3-methylbutanoic acid and tetramethylpyrazine, respectively, suggesting that they may play important roles in the production of flavor compounds during fermentation.

Aroma analyses of fermented soybean paste (doenjang) using descriptive sensory analysis and μ‐chamber/thermal extractor combined with thermal desorber–gas chromatography–mass spectrometry

AbstractThe objective of this study was to conduct comprehensive aroma analyses of fermented soybean paste (doenjang) using descriptive sensory analysis and μ‐CTE–TD–GC–MS. Four doenjang samples were analyzed for its aroma using μ‐CTE–TD–GC–MS. Descriptive analysis was carried out with a highly trained panel (n = 6). A total of 38 volatile compounds were identified and significant differences in concentrations were noted especially between traditionally manufactured doenjang (S1) and commercially manufactured doenjang (S2–S4) samples. Authentically produced traditional doenjang samples (S1) characterized with meju, fish sauce, and roasted bean aromatics and these are previously reported as typical aromatics associated with traditional doenjang. Higher concentrations of Streker aldehydes and 3‐hydroxy‐2‐butanone, 2‐hydroxy‐3‐pentanone, and butanoic acid were exclusively found in S1. Commercially manufactured doenjang samples were characterized with high alcohol and fruity aromatics and volatile compounds in alcohol and ester compounds were found in higher concentration than S1. Addition of different flavor enhancer also influenced the aroma characteristics of commercially manufactured doenjang, which seems irrelevant to soybean fermentation.Practical applicationsThis study provides the most abundant list of sensory descriptors for traditional doenjang, which can be used as a baseline for doenjang aroma wheel. In addition, this study confirms the use of μ‐CTE–TD–GC–MS for volatile aroma analysis to provide same or superior extraction efficiency for volatile aroma analysis. Overall, this study confirms the aroma differences between “traditionally made” doenjang and “commercially made” doenjang. Interestingly commercial doenjang advertised as “traditionally made doenjang” had different aroma characteristics than authentic, traditionally made doenjang. Finding from current study can assist the doenjang industry to strategically designing the traditional doenjang aroma development targeting for different consumer segments.

A Novel Fluorescent FRET Hairpin Probe Switch for aflD Gene Detection in Real Fermented Soybean Paste

A Novel Fluorescent FRET Hairpin Probe Switch for aflD Gene Detection in Real Fermented Soybean Paste

Fermented Product Extract with Lentinus edodes Attenuate the Inflammatory Mediators Releases and Free Radical Production

Lentinus edodes contains functional metabolites such as polysaccharopeptides, lectins, and secondary metabolites. Fermented soybean paste is representative fermented materials in Korea, and is gradually increasing due to various biological activities. In the present study, ethanol extracts of fermented products with/without L. edodes were designated as SPL and SP, and prepared to develop safer and therapeutic functional foods with antioxidant and anti-inflammatory activities for treatment of inflammatory disorders. SP and SPL extracts exhibited antioxidant effects via inhibiting radical activities. Inflammatory mediators, nitric oxide (NO), prostaglandin E2 (PGE2), interleukin (IL)-1β, IL-6, IL-8, tumor necrosis factor (TNF)-α, and inducible nitric oxide synthase (iNOS) production and nuclear factor-kappa B (NF-κB) activation were down-regulated by two extracts. SPL extract more strongly enhanced the antioxidant and anti-inflammatory activities than SP extract. Its’ activities shown more longer fermentation period and more strong inhibitory effects. Taken together, our results suggested that fermented product with medicinal plant has synergic effect and SPL can be a potential candidate for treatment of inflammatory bowel diseases.