Correlation between Antioxidative Activities and Metabolite Changes during Cheonggukjang Fermentation.

The article presents a study on the correlation between antioxidative activities and metabolite changes in a traditional soybean fermentation product, Cheonggukjang (CGJ). It investigated the metabolite changes during the CGJ fermentation and evaluated its effects which have employed the use of liquid chromatography mass spectrometry and multivariate analysis. The study is said to be the first to indicate a correlation between antioxidant effects and metabolites during CGJ fermentation process.