ArticleScientific reports2019
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Salt Concentration Is Associated with Flavor Divergence and Microbial Succession in Naturally Fermented Watermelon Soybean Paste: Integrating Volatile Metabolite Profiling with Community Dynamics.Foods (Basel, Switzerland) · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- The Aroma, Taste Contributions, and Flavor Evaluation Based on GC-IMS, E-Nose, and E-Tongue in Soybean Pastes: A Comparative Study.Foods (Basel, Switzerland) · 2025Article
- Safety Analysis of Korean Cottage Industries'Foods (Basel, Switzerland) · 2023Article
- Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms inJournal of fungi (Basel, Switzerland) · 2022Article
- Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review.Trends in food science & technology · 2021Review
- Effects of the Addition of Herbs on the Properties of Doenjang.Foods (Basel, Switzerland) · 2021Article
- Towards Understanding COVID-19: Molecular Insights, Co-infections, Associated Disorders, and Aging.Journal of Alzheimer's disease reports · 2021Article
- Impact ofAnnals of microbiology · 2021Review
- Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria and Nutritional and Functional Qualities of Flavored Soy Sauce.Foods (Basel, Switzerland) · 2020Article
- Review
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8 authors.
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Abstract
Three different forms of garlic, namely, fresh garlic (2%, 6%, 10%), heat-dried (1%, 2%, 3%) and freeze-dried (1%, 2%, 3%), were supplemented in soybean paste to prepare Doenjang and further evaluated for functional, nutritional and safety aspects. Results showed a considerable antioxidant and anti-proliferative activity of garlic-supplemented Doenjang. As a measure of nutritive value, a high amount of total free amino acids, 4,290.73 mg/100 g-5,492.94 mg/100 g, was observed in prepared Doenjang. Among all preparations, 3% freeze-dried garlic-supplemented Doenjang proved the most effective against gastric adenocarcinoma and lung adenocarcinoma with 50% inhibition concentration of 7.66 ± 0.53 mg/mL and 7.82 ± 0.34 mg/mL, respectively. However 10% fresh-garlicsupplemented Doenjang (GGD-10) showed better activity against colorectal adenocarcinoma (HT29) cell line. Furthermore, GGD-10 effectively reduced colony formation and altered mitochondrial membrane potential of HT29 cells. Absence of pathogenic bacteria (Staphylococcus aureus, Salmonella species and Bacillus cereus) and aflatoxin was observed in Doenjang samples. In addition, nontoxic amount of anti-nutritional biogenic amines was observed in all the samples. The results collectively suggest that the addition of garlic in Doenjang can improve its nutritional and functional value, resulting in the protection of consumers from protein deficiencies and various stress conditions.
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