33G-22 |
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K.-M. Hwang1, K.-O. Jung1, S.-H. Moon2, and K.-Y. PARK1. (1) Dept. of Food Science and Nutrition, Pusan National University, 30 Jangjun-dong, Keumjung-gu, Busan, 609-735, South Korea, (2) Subdivision of Food Science, Gyeongnam College of Information and Technology, Jurye 2-dong, Sasang-gu, Busan, 609-735, South Korea Linoleic acid is one of the active antimutagenic compounds found in hexane fraction of doenjang. The levels of free fatty acids can be increased from the hydrolysis of fat in the soybeans by the microorganisms during the doenjang fermentation. The soybean fermented doenjang had exhibited much higher antimutagenic activity than non-fermented soybeans. In order to elucidate that the fermentation process caused this increased antimutagenic effect, the antimutagenic effects of free fatty acids, especially linoleic acid and linolenic acid were compared to their respective triacylglycerides, trilinolein and trilinolenin. Antimutagenic effects of free fatty acids and their triacylglycerides and doenjang at different fermentation stage and soybeans were compared against aflatoxin B1(AFB1) and N-methyl-N°¯-nitro-N-nitroguanidine(MNNG) in Salmonella typhimurium TA100. Oleic acid showed toxicity in the employed experimental system, but linoleic and linolenic acids did not show the toxicity. The antimutagenicities against AFB1 were 87-90% for linoleic acid and 94-98% for linolenic acid, but those of trilinolein and trilinolenin were 31-49% and 59-70%, respectively at the levels of 0.625-1.25mg/plate. The free fatty acid level of the unfermented soybeans was 0.8%, but it increased to 6% after 2 year fermentation (doenjang), and the antimutagenicity against AFB1 and MNNG significantly increased by the long period of the fermentation. The antimutagenic activity against MNNG was 2-7% by the soybeans, but the activity increased to 44-76% by the 2-year fermented doenjang. The antimutagenicity increased from 22-60% to 97-100% in case of AFB1 as a mutagen. Thus this experiment exerted free fatty acids, especially linoleic and linolenic acids increased antimutagenicity, but their respective triacylglyceride forms showed the lower activity. This fact partly explains why the fermented doenjang has more antimutagenic effect than the raw soybeans.
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
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