메뉴 건너뛰기




Volumn 48, Issue 5, 2013, Pages 903-909

Functional properties of soy sauce and metabolism genes of strains for fermentation

Author keywords

Flavour; Functional property; Metabolism; Soy sauce; Soybean; Taste

Indexed keywords

4-ETHYLGUAIACOL; ANTI-OXIDANT ACTIVITIES; ANTIHYPERTENSIVE EFFECT; ASIAN COUNTRIES; FUNCTIONAL PROPERTIES; SOY SAUCE; SOYBEAN; TASTE;

EID: 84876322834     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03219.x     Document Type: Review
Times cited : (11)

References (46)
  • 1
    • 72449133898 scopus 로고    scopus 로고
    • Improvement of soy-sauce flavour by genome shuffling in Candida versatilis to improve salt stress resistance
    • Cao, X., Hou, L., Lu, M. & Wang, C. (2010a). Improvement of soy-sauce flavour by genome shuffling in Candida versatilis to improve salt stress resistance. International Journal of Food Science & Technology, 45, 17-22.
    • (2010) International Journal of Food Science & Technology , vol.45 , pp. 17-22
    • Cao, X.1    Hou, L.2    Lu, M.3    Wang, C.4
  • 2
    • 70849123551 scopus 로고    scopus 로고
    • Genome shuffling of ro Zygosaccharomyces uxii to accelerate and enhance the flavour formation of soy sauce
    • Cao, X., Hou, L., Lu, M., Wang, C. & Zeng, B. (2010b). Genome shuffling of ro Zygosaccharomyces uxii to accelerate and enhance the flavour formation of soy sauce. Journal of the Science of Food and Agriculture, 90, 281-285.
    • (2010) Journal of the Science of Food and Agriculture , vol.90 , pp. 281-285
    • Cao, X.1    Hou, L.2    Lu, M.3    Wang, C.4    Zeng, B.5
  • 3
    • 84860211249 scopus 로고    scopus 로고
    • Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce
    • Cao, X., Song, Q., Wang, C. & Hou, L. (2010c). Genome shuffling of Hansenula anomala to improve flavour formation of soy sauce. World Journal of Microbiology and Biotechnology, 28, 1857-1862.
    • (2010) World Journal of Microbiology and Biotechnology , vol.28 , pp. 1857-1862
    • Cao, X.1    Song, Q.2    Wang, C.3    Hou, L.4
  • 4
    • 79953314689 scopus 로고    scopus 로고
    • Iron-deficiency anemia in infancy and social emotional development in preschool-aged Chinese children
    • Chang, S., Wang, L., Wang, Y. et al. (2011). Iron-deficiency anemia in infancy and social emotional development in preschool-aged Chinese children. Pediatrics, 127, e927-e933.
    • (2011) Pediatrics , vol.127
    • Chang, S.1    Wang, L.2    Wang, Y.3
  • 5
    • 2542545209 scopus 로고    scopus 로고
    • Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein
    • Chen, H.M., Muramoto, K., Yamauchi, F. & Nokihara, K. (1996). Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. Journal of Agricultural and Food Chemistry, 44, 2619-2623.
    • (1996) Journal of Agricultural and Food Chemistry , vol.44 , pp. 2619-2623
    • Chen, H.M.1    Muramoto, K.2    Yamauchi, F.3    Nokihara, K.4
  • 7
    • 79957659598 scopus 로고    scopus 로고
    • Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment
    • Gao, X.L., Cui, C., Zhao, H.F., Zhao, M.M., Yang, L. & Ren, J.Y. (2010). Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment. Food Science and Biotechnology, 19, 889-898.
    • (2010) Food Science and Biotechnology , vol.19 , pp. 889-898
    • Gao, X.L.1    Cui, C.2    Zhao, H.F.3    Zhao, M.M.4    Yang, L.5    Ren, J.Y.6
  • 8
    • 71249102526 scopus 로고    scopus 로고
    • Characterization and expression analysis of a maltose-utilizing (MAL) cluster in Aspergillus oryzae
    • Hasegawa, S., Takizawa, M., Suyama, H., Shintani, T. & Gomi, K. (2010). Characterization and expression analysis of a maltose-utilizing (MAL) cluster in Aspergillus oryzae. Fungal Genetics and Biology, 47, 1-9.
    • (2010) Fungal Genetics and Biology , vol.47 , pp. 1-9
    • Hasegawa, S.1    Takizawa, M.2    Suyama, H.3    Shintani, T.4    Gomi, K.5
  • 10
    • 0036023668 scopus 로고    scopus 로고
    • Therapeutic effects of NaFeEDTA-fortified soy sauce in anaemic children in China
    • Huo, J., Sun, J., Miao, H. et al. (2002). Therapeutic effects of NaFeEDTA-fortified soy sauce in anaemic children in China. Asia Pacific Journal of Clinical Nutrition, 11, 123-127.
    • (2002) Asia Pacific Journal of Clinical Nutrition , vol.11 , pp. 123-127
    • Huo, J.1    Sun, J.2    Miao, H.3
  • 11
    • 34249948220 scopus 로고    scopus 로고
    • NaFeEDTA fortified soy sauce showed higher iron absorption rate in Chinese females
    • Huo, J., Yang, X., Piao, J. et al. (2007). NaFeEDTA fortified soy sauce showed higher iron absorption rate in Chinese females. Biomedical and Environmental Sciences, 20, 126.
    • (2007) Biomedical and Environmental Sciences , vol.20 , pp. 126
    • Huo, J.1    Yang, X.2    Piao, J.3
  • 12
    • 54049094405 scopus 로고    scopus 로고
    • Overexpression of pyruvate decarboxylase in the yeast Hansenula polymorpha results in increased ethanol yield in high-temperature fermentation of xylose
    • Ishchuk, O.P., Voronovsky, A.Y., Stasyk, O.V. et al. (2008). Overexpression of pyruvate decarboxylase in the yeast Hansenula polymorpha results in increased ethanol yield in high-temperature fermentation of xylose. FEMS Yeast Research, 8, 1164-1174.
    • (2008) FEMS Yeast Research , vol.8 , pp. 1164-1174
    • Ishchuk, O.P.1    Voronovsky, A.Y.2    Stasyk, O.V.3
  • 13
    • 28744453344 scopus 로고    scopus 로고
    • Functional effects of Japanese style fermented soy sauce (shoyu) and its components
    • Kataoka, S. (2005). Functional effects of Japanese style fermented soy sauce (shoyu) and its components. Journal of Bioscience and Bioengineering, 100, 227-234.
    • (2005) Journal of Bioscience and Bioengineering , vol.100 , pp. 227-234
    • Kataoka, S.1
  • 15
    • 0033839717 scopus 로고    scopus 로고
    • Antihypertensive effect of valyl-tyrosine, a short chain peptide derived from sardine muscle hydrolyzate, on mild hypertensive subjects
    • Kawasaki, T., Seki, E., Osajima, K. et al. (2000). Antihypertensive effect of valyl-tyrosine, a short chain peptide derived from sardine muscle hydrolyzate, on mild hypertensive subjects. Journal of Human Hypertension, 14, 519-523.
    • (2000) Journal of Human Hypertension , vol.14 , pp. 519-523
    • Kawasaki, T.1    Seki, E.2    Osajima, K.3
  • 16
    • 0027638685 scopus 로고
    • Purification and identification of an angiotensin I-converting enzyme inhibitor from soy sauce
    • Kinoshita, E., Yamakoshi, J. & Kikuchi, M. (1993). Purification and identification of an angiotensin I-converting enzyme inhibitor from soy sauce. Bioscience, Biotechnology, and Biochemistry, 57, 1107-1110.
    • (1993) Bioscience, Biotechnology, and Biochemistry , vol.57 , pp. 1107-1110
    • Kinoshita, E.1    Yamakoshi, J.2    Kikuchi, M.3
  • 17
    • 0343399342 scopus 로고    scopus 로고
    • Novel tartaric acid isoflavone derivatives that play key roles in differentiating Japanese soy sauces
    • Kinoshita, E., Ozawa, Y. & Aishima, T. (1997). Novel tartaric acid isoflavone derivatives that play key roles in differentiating Japanese soy sauces. Journal of Agricultural and Food Chemistry, 45, 3753-3759.
    • (1997) Journal of Agricultural and Food Chemistry , vol.45 , pp. 3753-3759
    • Kinoshita, E.1    Ozawa, Y.2    Aishima, T.3
  • 18
    • 27644431735 scopus 로고    scopus 로고
    • Immunological functions of soy sauce: hypoallergenicity and antiallergic activity of soy sauce
    • Kobayashi, M. (2005). Immunological functions of soy sauce: hypoallergenicity and antiallergic activity of soy sauce. Journal of Bioscience and Bioengineering, 100, 144-151.
    • (2005) Journal of Bioscience and Bioengineering , vol.100 , pp. 144-151
    • Kobayashi, M.1
  • 20
    • 28744431682 scopus 로고
    • Effect of soy sauce on gastric juice secretion
    • Kojima, T. (1954). Effect of soy sauce on gastric juice secretion. Rinsho Shoukakibyougaku Zasshi, 2, 1107-1110.
    • (1954) Rinsho Shoukakibyougaku Zasshi , vol.2 , pp. 1107-1110
    • Kojima, T.1
  • 21
    • 84856303884 scopus 로고    scopus 로고
    • A broader role for AmyR in Aspergillus niger: regulation of the utilisation of d-glucose or d-galactose containing oligo-and polysaccharides
    • vanKuyk, P.A., Benen, J.A.E., Wsten, H.A.B., Visser, J. & de Vries, R.P. (2011). A broader role for AmyR in Aspergillus niger: regulation of the utilisation of d-glucose or d-galactose containing oligo-and polysaccharides. Applied Microbiology and Biotechnology, 93, 285-293.
    • (2011) Applied Microbiology and Biotechnology , vol.93 , pp. 285-293
    • vanKuyk, P.A.1    Benen, J.A.E.2    Wsten, H.A.B.3    Visser, J.4    de Vries, R.P.5
  • 23
    • 33646154456 scopus 로고    scopus 로고
    • Cautions in the use of biomarkers of oxidative damage; the vascular and antioxidant effects of dark soy sauce in humans
    • Lee, C.Y.J., Isaac, H.B., Wang, H. et al. (2006). Cautions in the use of biomarkers of oxidative damage; the vascular and antioxidant effects of dark soy sauce in humans. Biochemical and Biophysical Research Communications, 344, 906-911.
    • (2006) Biochemical and Biophysical Research Communications , vol.344 , pp. 906-911
    • Lee, C.Y.J.1    Isaac, H.B.2    Wang, H.3
  • 25
    • 72449155630 scopus 로고    scopus 로고
    • Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis
    • Li, Y., Zhao, H., Zhao, M. & Cui, C. (2010). Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis. International Journal of Food Science & Technology, 45, 133-139.
    • (2010) International Journal of Food Science & Technology , vol.45 , pp. 133-139
    • Li, Y.1    Zhao, H.2    Zhao, M.3    Cui, C.4
  • 27
    • 33746569087 scopus 로고    scopus 로고
    • Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu)-Koikuchi, tamari and shiro shoyu
    • Lioe, H.N., Wada, K., Aoki, T. & Yasuda, M. (2007). Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu)-Koikuchi, tamari and shiro shoyu. Food Chemistry, 100, 1669-1677.
    • (2007) Food Chemistry , vol.100 , pp. 1669-1677
    • Lioe, H.N.1    Wada, K.2    Aoki, T.3    Yasuda, M.4
  • 28
    • 77953887961 scopus 로고    scopus 로고
    • Soy sauce and its umami taste: a link from the past to current situation
    • Lioe, H.N., Selamat, J. & Yasuda, M. (2010). Soy sauce and its umami taste: a link from the past to current situation. Journal of Food Science, 75, R71-R76.
    • (2010) Journal of Food Science , vol.75
    • Lioe, H.N.1    Selamat, J.2    Yasuda, M.3
  • 29
    • 0034985385 scopus 로고    scopus 로고
    • Antioxidant and prooxidant abilities of foods and beverages
    • Long, L.H. & Halliwell, B. (2001). Antioxidant and prooxidant abilities of foods and beverages. Methods in Enzymology, 335, 181-190.
    • (2001) Methods in Enzymology , vol.335 , pp. 181-190
    • Long, L.H.1    Halliwell, B.2
  • 30
    • 0004831122 scopus 로고    scopus 로고
    • The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay
    • Long, L.H., Kwee, D.C.T. & Halliwell, B. (2000). The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay. Free Radical Research, 32, 181-186.
    • (2000) Free Radical Research , vol.32 , pp. 181-186
    • Long, L.H.1    Kwee, D.C.T.2    Halliwell, B.3
  • 31
    • 29244442741 scopus 로고    scopus 로고
    • Genome sequencing and analysis of Aspergillus oryzae
    • Machida, M., Asai, K., Sano, M. et al. (2005). Genome sequencing and analysis of Aspergillus oryzae. Nature, 438, 1157-1161.
    • (2005) Nature , vol.438 , pp. 1157-1161
    • Machida, M.1    Asai, K.2    Sano, M.3
  • 33
    • 77952932481 scopus 로고    scopus 로고
    • Antihypertensive effect of salt-free soy sauce, a new fermented seasoning, in spontaneously hypertensive rats
    • Matsui, T., Zhu, X.L., Shiraishi, K., Ueki, T., Noda, Y. & Matsumoto, K. (2010). Antihypertensive effect of salt-free soy sauce, a new fermented seasoning, in spontaneously hypertensive rats. Journal of Food Science, 75, H129-H134.
    • (2010) Journal of Food Science , vol.75
    • Matsui, T.1    Zhu, X.L.2    Shiraishi, K.3    Ueki, T.4    Noda, Y.5    Matsumoto, K.6
  • 34
    • 0026750863 scopus 로고
    • Inhibition of benzo [a] pyrene-induced mouse forestomach neoplasia by a principal flavor component of Japanese-style fermented soy sauce
    • Nagahara, A., Benjamin, H., Storkson, J. et al. (1992). Inhibition of benzo [a] pyrene-induced mouse forestomach neoplasia by a principal flavor component of Japanese-style fermented soy sauce. Cancer Research, 52, 1754.
    • (1992) Cancer Research , vol.52 , pp. 1754
    • Nagahara, A.1    Benjamin, H.2    Storkson, J.3
  • 35
    • 33747728572 scopus 로고
    • Taste of free amino acids and peptides
    • Nishimura, T. & Kato, H. (1988). Taste of free amino acids and peptides. Food Reviews International, 4, 175-194.
    • (1988) Food Reviews International , vol.4 , pp. 175-194
    • Nishimura, T.1    Kato, H.2
  • 36
    • 0034071740 scopus 로고    scopus 로고
    • Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds
    • Rijnen, L., Courtin, P., Gripon, J.C. & Yvon, M. (2000). Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds. Applied and Environmental Microbiology, 66, 1354.
    • (2000) Applied and Environmental Microbiology , vol.66 , pp. 1354
    • Rijnen, L.1    Courtin, P.2    Gripon, J.C.3    Yvon, M.4
  • 37
    • 0032174589 scopus 로고    scopus 로고
    • Antioxidative activities of 4-hydroxy-3 (2H)-furanones and their anti-cataract effect on spontaneous cataract rat (ICR/f)
    • Sasaki, T., Yamakoshi, J., Saito, M. et al. (1998). Antioxidative activities of 4-hydroxy-3 (2H)-furanones and their anti-cataract effect on spontaneous cataract rat (ICR/f). Bioscience, Biotechnology, and Biochemistry, 62, 1865-1869.
    • (1998) Bioscience, Biotechnology, and Biochemistry , vol.62 , pp. 1865-1869
    • Sasaki, T.1    Yamakoshi, J.2    Saito, M.3
  • 38
    • 34548431269 scopus 로고    scopus 로고
    • Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone aroma component specific to miso by halo-tolerant yeast
    • Sugawara, E., Ohata, M., Kanazawa, T., Kubota, K. & Sakurai, Y. (2007). Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy-3 (2H)-furanone aroma component specific to miso by halo-tolerant yeast. Bioscience, Biotechnology, and Biochemistry, 71, 1761-1763.
    • (2007) Bioscience, Biotechnology, and Biochemistry , vol.71 , pp. 1761-1763
    • Sugawara, E.1    Ohata, M.2    Kanazawa, T.3    Kubota, K.4    Sakurai, Y.5
  • 40
    • 33947501012 scopus 로고    scopus 로고
    • The identification of antioxidants in dark soy sauce
    • Wang, H., Jenner, A.M., Lee, C.Y.J. et al. (2007). The identification of antioxidants in dark soy sauce. Free Radical Research, 41, 479-488.
    • (2007) Free Radical Research , vol.41 , pp. 479-488
    • Wang, H.1    Jenner, A.M.2    Lee, C.Y.J.3
  • 41
    • 79953269078 scopus 로고    scopus 로고
    • Deamination role of inducible glutamate dehydrogenase isoenzyme 7 in Brassica napus leaf protoplasts
    • Watanabe, M., Yumi, O., Itoh, Y., Yasuda, K., Kamachi, K. & Ratcliffe, R.G. (2011). Deamination role of inducible glutamate dehydrogenase isoenzyme 7 in Brassica napus leaf protoplasts. Phytochemistry, 72, 587-593.
    • (2011) Phytochemistry , vol.72 , pp. 587-593
    • Watanabe, M.1    Yumi, O.2    Itoh, Y.3    Yasuda, K.4    Kamachi, K.5    Ratcliffe, R.G.6
  • 42
    • 49449088905 scopus 로고    scopus 로고
    • Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions
    • Wong, K.H., Abdul Aziz, S. & Mohamed, S. (2008). Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions. International Journal of Food Science & Technology, 43, 1512-1519.
    • (2008) International Journal of Food Science & Technology , vol.43 , pp. 1512-1519
    • Wong, K.H.1    Abdul Aziz, S.2    Mohamed, S.3
  • 43
    • 74549205949 scopus 로고    scopus 로고
    • Biochemical changes in low-salt fermentation of solid-state soy sauce
    • YanFang, Z., LiJuan, W. & WenYi, T. (2009). Biochemical changes in low-salt fermentation of solid-state soy sauce. African Journal of Biotechnology, 8, 7028-7034.
    • (2009) African Journal of Biotechnology , vol.8 , pp. 7028-7034
    • YanFang, Z.1    LiJuan, W.2    WenYi, T.3
  • 44
    • 77955768555 scopus 로고    scopus 로고
    • Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees
    • Yang, B., Yang, H., Li, J., Li, Z. & Jiang, Y. (2011). Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chemistry, 124, 551-555.
    • (2011) Food Chemistry , vol.124 , pp. 551-555
    • Yang, B.1    Yang, H.2    Li, J.3    Li, Z.4    Jiang, Y.5
  • 45
    • 84857055443 scopus 로고    scopus 로고
    • Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis
    • Zhao, G., Hou, L., Lu, M. et al. (2012a). Construction of the mutant strain in Aspergillus oryzae 3.042 for abundant proteinase production by the N+ ion implantation mutagenesis. International Journal of Food Science & Technology, 47, 504-510.
    • (2012) International Journal of Food Science & Technology , vol.47 , pp. 504-510
    • Zhao, G.1    Hou, L.2    Lu, M.3
  • 46
    • 84862660015 scopus 로고    scopus 로고
    • Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: towards the production of different soy sauce flavors
    • Zhao, G., Hou, L., Yao, Y., Wang, C. & Cao, X. (2012b). Comparative proteome analysis of Aspergillus oryzae 3.042 and A. oryzae 100-8 strains: towards the production of different soy sauce flavors. Journal of Proteomics, 75, 3914-3924.
    • (2012) Journal of Proteomics , vol.75 , pp. 3914-3924
    • Zhao, G.1    Hou, L.2    Yao, Y.3    Wang, C.4    Cao, X.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.