CJ CheilJedang’s article on the effectiveness of doenjang on immunity improvement is published in a prestigious scientific journal, earning global recognition
- CJ CheilJedang proved the effects of doenjang and applied its patented strain on the immune function
- The article is published in the ‘Journal of Veterinary Science,’ a prestigious international journal in the field of veterinary science and laboratory animal science
The common belief that traditional Korean fermented soybean product doenjang increases immunity has been scientifically proven. CJ CheilJedang announced that its article, which proved the effectiveness of doenjang on increasing immunity through animal testing, has been published in the ‘Journal of Veterinary Science,’ an international journal in the field of veterinary science and laboratory animal science.
The effects of doenjang have been constantly studied in related industries and organizations, but the studies were limited to specific effects such as anti-inflammatory, and they mostly separated certain strains or extracts from doenjang to study the ingredient rather than focusing on doenjang itself. Thus, this study by CJ CheilJedang carries significance as it proves the effectiveness of doenjang itself on the improvement of the overall immune function, and that the article has been published in a prestigious international journal to give publicity to the functionality of traditional fermented soybean products.
The study was conducted in the form of animal testing in which CJ CheilJedang’s doenjang product being sold in the market is turned into dried powder form to facilitate intake and is given to animals (rats). As a result of conducting research in the same way as a person consuming doenjang in a meal, the experimental group that was given doenjang showed an even increase in all indicators related to immunity such as humoral immunity, cellular immunity and defense capability against pathogenic viruses. Among them, NK cells which are a type of immunocyte that attacks and eliminates cancer cells or cells infected with a virus became more activated. In conclusion, the results proved that eating doenjang increases resistance to influenza and atopy which are symptoms caused in relation to immune function.
“The recently emerging anti-inflammatory and anti-cancer effects of doenjang are due to the overall immunity boosting effect of doenjang itself,” stated Hye-Won Shin, senior researcher at Fermentation Research Center of CJ CheilJedang Food Research Institute. “As this study has scientifically proved the immunity boosting effect of Korean traditional fermented soybean product doenjang, we’re going to further devote ourselves to carrying out follow-up research so that doenjang becomes widely recognized as a global healthy macrobiotic food.”
Since 2001, CJ CheilJedang has been conducting various studies to globalize the products and functionality of traditional fermented soybean products, and is also studying fermentation strains and related technology to restore and standardize traditional fermented soybean products. In March, the company received notable attention for its article that proved the body fat reduction effect of gochujang by applying CJ’s own strain through animal testing, the results of which were published in the ‘Journal of Food Science & Technology’ which is an international journal in food science and nutritional science. <The end>