To increase antioxidant and antibacterial activities of seasoned soy sauce, five kinds of oriental medicinal plant(Scutellaria baicalensis (P1), Coptis japonica makino (P2), Citriunshius pericarpium (P3), Zizyphi spinosi semen (P4), Crataegus pinnatifida (P5)) and four kinds of medicinal mushrooms(Inonotus obliquus (M1), Hericium erinaceus (M2), Phellinus linteus (M3), Lentinula edodes (M4)) were added to seasoned soy sauce. Soluble solid content, pH, salinity, total polyphenol & flavonoid contents were determined. DPPH & ABTS radical scavenging activities, SOD-like activity, and antibacterial activity were analyzed. Experimental sauces showed decreased pH but significant increases of soluble solid content and salinity. Total polyphenol content was 12.76 μg GAE/g in the control. However, M1 and P1 sauce had significantly higher polyphenol contents at 352.14 and 528.25 μg GAE/g, respectively. Total flavonoids content also showed the same pattern. DPPH free radical scavenging activity was the lowest in the control at 15.75%. It was the highest at 81.80% in M1 and 68.88% in P1. ABTS free radical scavenging activity and SOD-like activity showed the same tendencies. They were higher in the experimental groups than in the control. As for the antibacterial activity analyzed by the paper-disc method, the activity increased the most in P1 and P2. In particular, P2 had the strongest antibacterial activity. Its activity against different microorganisms was in the order of Staphylococcus aureus > Bacillus cereus > Escherichia coli > Salmonella typhimurium. In conclusion, these new sauces show increased antioxidative and antioxidant activities. Therefore, they are expected to be used in various ways as a functional soy sauce.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 조미간장소스 제조
    3. pH, 가용성 고형분 함량 및 염도
    4. 항산화 성분의 함량
    5. 항산화 활성 분석
    6. 항균활성
    7. 통계처리
결과 및 고찰
    1. pH, 가용성 고형분 함량 및 염도
    2. 총 폴리페놀 함량
    3. 총 플라보노이드 함량
    4. DPPH 자유라디칼 소거활성
    5. ABTS 자유라디칼 소거활성
    6. SOD 유사활성
    7. 항균활성
요약 및 결론
감사의 글
References

• 정엽(세명대학교 바이오식품영양학부 학부생) | Yeop Jung (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 박소영(세명대학교 바이오식품영양학부 학부생) | So Young Park (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 박시현(세명대학교 바이오식품영양학부 학부생) | Si Hyun Park (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 염은선(세명대학교 바이오식품영양학부 학부생) | Eun Sun Yeom (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 정우용(세명대학교 바이오식품영양학부 학부생) | Woo Yong Jeong (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 김수민(세명대학교 바이오식품영양학부 학부생) | Su Min Kim (Undergraduate Student, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea)
• 송효남(세명대학교 바이오식품영양학부 교수) | Hyo-Nam Song (Professor, Dept. of BioFood and Nutrition, Semyung University, Jecheon 27136, Korea) Corresponding author