Effects of a Korean traditional fermented soybean paste, Chungguk‐jang, on immunocompetent effect in the ovaryectomy‐induced osteoporotic ddy mice

TL;DRAbstract

Chungguk‐jang is a Korea traditional soybean‐based fermented food. It is similar to soybean paste, Deonjang but, fermentation period is shorter than that of soybean paste. Chungguk‐jang has been made traditionally with whole cooked soybean by fermenting with Bacilli without salt addition. According to several previous studies, it was identified that Chungguk‐jang had the beneficial effects on improvements of hypertension, diabetes mellitus and hyperlipidemia. Also, in our laboratory experiment, immunocompetent effect of Chungguk‐jang was investigated in normal healthy female balb/c mice (presented in 2005 Experimental Biology). The objective of this study is to examine the effect of Chungguk‐jang on the change of T cell subset population and the enhancement of splenocyte proliferations. For faster induction, ovariectomized mouse (OVX) were fed low‐calcium diet for six weeks whereas sham‐operated mouse (control; Sham) were fed basal diet. Finishing the low‐calcium diet period, the level

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