국내 전통식품 품질인증 된장의 α-SMA 발현억제효과

박소림¹, 이소영¹, 김인선¹, 임성일¹, 송진², 최신양¹^,^*

Hepatoprotective Activity of Quality Certificated Traditional Doenjang in Korea

So-Lim Park¹, So-Young Lee¹, In-Sun Kim¹, Seong-Il Lim¹, Jin Song², Shin-Yang Choi¹^,^*

¹한국식품연구원 발효기능연구단

²농진청 국립농업과학원 농식품자원부

¹Fermentation and Functionality Research Group, Korea Food Research Institute

²Department of Agro-food resources, National Academy of Agricultural science, RDA

^*Corresponding author: Shin-Yang Choi, Fermentation and Functionality Research Group, Korea Food Research Institute, Seongnam 463-746, Korea, Tel: +82-31-780-9107; Fax: +82-31-709-9876, E-mail: choisy@kfri.re.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 30, 2013; Revised: Nov 26, 2013; Accepted: Nov 27, 2013

Published Online: Nov 30, 2013

Abatract

This study investigated the α-smooth muscle actin (α-SMA) inhibitory activity of traditional doenjang in Korea. Only the traditional doenjang of which quality was certificated in Korea was used in this study. The most significant marker for fibrolysis is the expression of α-SMA and when MEF cells were treated with extract of Kyongbuk doenjang, the α-SMA expression was suppressed 74%, Gangwon and Chunbuk doenjang were suppressed the α-SMA expression more than 60% compared with the control. Particularly Kyongbuk doenjang was fermented over 2 years and the difference between Kyongbuk doenjang and silymarin was only 10%.

Keywords: Doenjang; hepatoprotective activity; α-smooth muscle actin inhibition