CJ’s Another Contribution
CJ Cheil Jedang announced that its research paper on soybean paste’s functionality as an immunity enhancer has been registered in the Journal of Veterinary Science.
During the course of the research, the company injected its soybean paste products on the market into animals after turning the products into dry powder to facilitate the injection. As a result, those in the experimental group into which the soybean paste powder was injected showed better immunity indices than those in the control group with regard to humoral immunity, cellular immunity, defense against pathogenic viruses and the like. In particular, the experimental group animals’ NK cells, which are immunocytes against virus-infected cells and cancer cells, showed a much higher level of activation.
“These days, a large number of research projects are underway with respect to soybean paste’s anti-inflammatory and anti-cancer effects and so on and it seems that this is because soybean paste itself is capable of functioning as an immunity enhancer as proved at this time,” said Shin Hye-won, who is a senior researcher at the food science institute of CJ Cheil Jedang.
The company has been engaged in a variety of research activities since 2001 in an effort to globalize South Korea’s traditional fermented soy products and prove their functionalities. At the same time, it has worked on strains for fermentation and fermentation techniques utilizing strains for the restoration and standardization of traditional sauces. In March this year, its research paper on body fat reduction by its red pepper paste was registered in the Journal of Food Science & Technology.