Review of physiological compounds and health benefits of soybean paste (doenjang): exploring its bioactive components
2024
Young Kyoung Park | Jinwon Kim | Myeong Seon Ryu | Do-Youn Jeong | Hee-Jong Yang
Abstract This review paper explores the history, cultural significance, and functional characteristics of soybean paste (doenjang) in Korean cuisine. In particular, it covers its origins, cultural importance, production methods, functionalities, and associated risks. This review delves into the nutritional and functional aspects of fermented soybean products, focusing on compounds in soybean paste linked to health benefits, such as anticancer, anti-obesity, anti-diabetic, and antithrombotic properties. The key bioactive compounds identified in soybean paste include total phenols, total flavonoids, γ-Aminobutyric acid, vitamin B group, and vitamin E. These compounds are primarily produced through microbial fermentation, which enhances their biological activity. Additionally, the review addresses potential risks such as biogenic amines, aflatoxins, Bacillus cereus contamination, and high sodium levels, and suggests methods for mitigating these risks. By synthesizing current research, this paper aims to provide a comprehensive understanding of the physiological compounds in soybean paste and their health benefits. It also highlights the need for strategies to reduce associated risks.
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