earticle

영어

When cheonggukjang was manufactured using a Bacillus subtilis CH10-1 starter culture, a short-term fermentationfor 14-18hr appeared to be the optimal for the raw cheonggukjang to avoid the formation of a bitter taste and to contain a highconcentration of free sugars, whereas a long-term fermentation for more than 4 days was the optimal for the cheonggukjangfor stew in order to contain a high concentration of free amino and organic acids, which are responsible for sweet, savory, andbitter tastes present in stewed cheonggukjang. During activation of murine splenic T cells with phytohemagglutinin (PHA),the presence of either poly-γ-glutamic acid (γ-PGA) or partially hydrolyzed γ-PGA resulted in reduction in the level ofinterferon-γ production and enhancement in the level of interleukin-5 production, possibly due to suppression of Th1 activityand augmentation of Th2 activity. Taken together these results indicate that the raw cheonggukjang and the cheonggukjang forstew are different in their quality and taste as well as immunomodulating activity.