Physiological activities of Korean traditional soybean-fermented royal court soy sauces, Gungjungjang

Abstract

In this study, the functional properties of royal court (RC) soy sauces, Gungjung-kanjang, were analyzed in vitro. RC soy sauces, traditional soy sauce, and commercial soy sauces were fractionated based on an MW cut-off of 1,000. The total phenolic compounds smaller than and larger than 1,000 MW (low and high fraction) in RC soy sauces were determined to be 101.55±1.4±114.00±0.11 mg/L and 32.51±0.32±113.47±0.43 mg/L, respectively. The low fraction of RC soy sauces showed around 51% superoxide dismutase (SOD)-like activity, which was higher than other soy sauces. Among RC soy sauces, Cheong-jangshowed significantly high activity. Significant differences in fibrinolytic and antibacterial activities were not observed between soy sauces. α-Glucosidase inhibitory activities in the low and high fractions of RC soy sauces were in the range from 6.34±1.51 ±8.79±0.81% and 5.72±1.29±7.94±0.34%, respectively. However, α-glucosidase inhibitory activity in the high fraction of Kot-jangsoy sauce was 75.88%±1.20%. Lipase inhibitory activities in the low fractions of RC soy sauces, especially Cheong-jang, Deot-kangang, Jin-jang, and Euyeuk-kanjang, were also measured.