The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds
Gochujang, a traditional Korean fermented red pepper paste, is celebrated for its unique spicy and fermented flavor. This natural, whole food offers several health benefits due to the bioactive compounds formed during fermentation and its diverse ingredients. These bioactive compounds have been show...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/2/67 |
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| author | Young Kyoung Park Jinwon Kim Myeong Seon Ryu Hee-Jong Yang Do-Youn Jeong Dong-Hwa Shin |
| author_facet | Young Kyoung Park Jinwon Kim Myeong Seon Ryu Hee-Jong Yang Do-Youn Jeong Dong-Hwa Shin |
| author_sort | Young Kyoung Park |
| collection | DOAJ |
| description | Gochujang, a traditional Korean fermented red pepper paste, is celebrated for its unique spicy and fermented flavor. This natural, whole food offers several health benefits due to the bioactive compounds formed during fermentation and its diverse ingredients. These bioactive compounds have been shown to have anti-cancer properties and anti-inflammatory effects by reducing inflammatory cytokines and suppressing pathways associated with diseases such as colitis and hepatitis. Gochujang has also been shown to help prevent obesity by promoting weight loss, inhibiting fat accumulation, and improving lipid profiles. It has also been shown to aid in the prevention of diabetes by suppressing hepatic glucose production and improving insulin sensitivity. The influence of gochujang on the gut microbiota is remarkable, with the ability to increase beneficial bacteria, improve microbial balance, and alleviate metabolic disorders. The primary agents responsible for these effects are capsaicin, fermentation by-products, and other bioactive compounds. The fermentation process, driven by microorganisms, enhances the nutritional and functional properties of gochujang, strengthening its health-promoting potential. This paper provides a comprehensive review of gochujang’s historical background, production methods, the role of microorganisms in fermentation, and its functional properties, emphasizing its value as a functional food for overall health improvement. |
| format | Article |
| id | doaj-art-69d0d6bee18c4f1ca331aa9d21a9b95c |
| institution | DOAJ |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-69d0d6bee18c4f1ca331aa9d21a9b95c2025-08-20T02:45:00ZengMDPI AGFermentation2311-56372025-02-011126710.3390/fermentation11020067The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive CompoundsYoung Kyoung Park0Jinwon Kim1Myeong Seon Ryu2Hee-Jong Yang3Do-Youn Jeong4Dong-Hwa Shin5Microbial Institute for Fermentation Industry (MIFI), Sunchang 56048, Republic of KoreaMicrobial Institute for Fermentation Industry (MIFI), Sunchang 56048, Republic of KoreaMicrobial Institute for Fermentation Industry (MIFI), Sunchang 56048, Republic of KoreaMicrobial Institute for Fermentation Industry (MIFI), Sunchang 56048, Republic of KoreaMicrobial Institute for Fermentation Industry (MIFI), Sunchang 56048, Republic of KoreaShin Dong Hwa Food Research Institute, Seoul 06179, Republic of KoreaGochujang, a traditional Korean fermented red pepper paste, is celebrated for its unique spicy and fermented flavor. This natural, whole food offers several health benefits due to the bioactive compounds formed during fermentation and its diverse ingredients. These bioactive compounds have been shown to have anti-cancer properties and anti-inflammatory effects by reducing inflammatory cytokines and suppressing pathways associated with diseases such as colitis and hepatitis. Gochujang has also been shown to help prevent obesity by promoting weight loss, inhibiting fat accumulation, and improving lipid profiles. It has also been shown to aid in the prevention of diabetes by suppressing hepatic glucose production and improving insulin sensitivity. The influence of gochujang on the gut microbiota is remarkable, with the ability to increase beneficial bacteria, improve microbial balance, and alleviate metabolic disorders. The primary agents responsible for these effects are capsaicin, fermentation by-products, and other bioactive compounds. The fermentation process, driven by microorganisms, enhances the nutritional and functional properties of gochujang, strengthening its health-promoting potential. This paper provides a comprehensive review of gochujang’s historical background, production methods, the role of microorganisms in fermentation, and its functional properties, emphasizing its value as a functional food for overall health improvement.https://www.mdpi.com/2311-5637/11/2/67gochujangfermentationbioactive compoundshealth benefitsmicroorganisms |
| spellingShingle | Young Kyoung Park Jinwon Kim Myeong Seon Ryu Hee-Jong Yang Do-Youn Jeong Dong-Hwa Shin The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds Fermentation gochujang fermentation bioactive compounds health benefits microorganisms |
| title | The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds |
| title_full | The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds |
| title_fullStr | The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds |
| title_full_unstemmed | The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds |
| title_short | The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds |
| title_sort | health benefits and functional properties of gochujang a comprehensive review of fermentation and bioactive compounds |
| topic | gochujang fermentation bioactive compounds health benefits microorganisms |
| url | https://www.mdpi.com/2311-5637/11/2/67 |
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