Aflatoxins in Doenjang, a Traditional Korean Fermented Soybean Paste: A Safety Perspective

초록

Doenjang, a traditional Korean fermented soybean-based food, is rich in proteins, dietary fiber, and other functional components such as isoflavones and functional peptides. The contents of these components increase during fermentation. The anticancer, antioxidant, and anti-obesity effects of doenjang are known; however, because fungi are involved in doenjang fermentation, it is necessary to adopt appropriate safety measures with respect to mycotoxins, especially aflatoxins (AFs). The production method can be traditional or modified, depending on whether the fermentation starter is naturally inoculated with different microorganisms or artificially inoculated with nonaflatoxigenic fungi, respectively. Doenjang prepared through inoculation with a natural starter is more commonly contaminated with AFs. The fungal community present during traditional production was found to be the aflatoxigenic Aspergillus flavus. Although the level of AFs was higher in the natural starter, low levels of contamination were noted in both final products, irrespective of the starter type. Many studies have attempted different methods to reduce the AF content in raw materials, but few have actually been applied to the final product. Gamma rays are very effective at inhibiting fungal growth but might not be effective in reducing AF levels in doenjang. A recent study showed that exposure to AFs from consumption of doenjang presented low-level risk. Nevertheless, because AF is a carcinogen and doenjang is a frequently consumed traditional Korean fermented food, regulatory limits have been imposed on the fermentation starter, meju, and doenjang to manage the risks presented by the dietary intake of AF in South Korea, according to as-low-as-reasonably-achievable principles. © 2019 American Chemical Society. All rights reserved.

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