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<p>In this study, Cheonggukjang was processed by combining soybean germination with mycelial co-fermentation using <i>Bacillus subtilis</i> and liquid cultures of <i>Lentinula edodes</i>, <i>Pleurotus ostreatus</i>, and <i>Ganoderma lucidum</i>. Across non-germinated, germinated, and mycelial variants, β-glucosidase activity, isoflavone aglycones, and <i>in-vitro</i> α-glucosidase and α-amylase inhibition were profiled. Mycelial Cheonggukjangs showed high α-glucosidase inhibition accompanied by substantial α-amylase inhibition, indicating strong dual inhibition without pronounced selectivity. Total aglycones tended to associate with higher α-glucosidase inhibition. Exploratory chemometrics (PLS-R) prioritized β-glucosidase activity and glycitein as influential variables, and simple mediation analysis suggested that part of the association between β-glucosidase and α-glucosidase inhibition may be transmitted via aglycone accumulation. Overall, these findings characterize mycelial fermented Cheonggukjang as a dual inhibitor of carbohydrate-hydrolyzing enzymes and provide exploratory, correlation based evidence that higher β-glucosidase activity and isoflavone aglycone levels are associated with stronger enzyme inhibition.</p>

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Associations between isoflavone composition and enzyme inhibition in Cheonggukjang upgraded by mycelial co-fermentation

  • 期刊论文

  • 发表日期：

    2026年2月9日

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  • Rheeno Lee,
  • Yong-Suk Kim

摘要

In this study, Cheonggukjang was processed by combining soybean germination with mycelial co-fermentation using Bacillus subtilis and liquid cultures of Lentinula edodes, Pleurotus ostreatus, and Ganoderma lucidum. Across non-germinated, germinated, and mycelial variants, β-glucosidase activity, isoflavone aglycones, and in-vitro α-glucosidase and α-amylase inhibition were profiled. Mycelial Cheonggukjangs showed high α-glucosidase inhibition accompanied by substantial α-amylase inhibition, indicating strong dual inhibition without pronounced selectivity. Total aglycones tended to associate with higher α-glucosidase inhibition. Exploratory chemometrics (PLS-R) prioritized β-glucosidase activity and glycitein as influential variables, and simple mediation analysis suggested that part of the association between β-glucosidase and α-glucosidase inhibition may be transmitted via aglycone accumulation. Overall, these findings characterize mycelial fermented Cheonggukjang as a dual inhibitor of carbohydrate-hydrolyzing enzymes and provide exploratory, correlation based evidence that higher β-glucosidase activity and isoflavone aglycone levels are associated with stronger enzyme inhibition.