Table 3 Changes of isoflavone contents during the fermentation of Doenjang without and with bitter melon

Contents (μg/g)		Added bitter melon powder concentration (%)
		0		5		10
		UFD1)	FD2)	UFD	FD	UFD	FD
		Glycosides
			Daidzin	218.15±8.73a3)	ND4)	181.74±7.27b	35.45±1.42c	158.25±6.33b	31.68±1.27c
	Glycitin	100.82±4.03a	ND	82.31±3.29b	33.08±1.32c	86.71±3.47b	24.77±0.99d
	Genistin	262.02±10.48a	ND	203.92±8.16b	TR5)	191.42±7.66b	ND
	Total	580.99±25.11a	-	467.97±20.24b	68.53±2.54c	436.38±18.77b	56.45±2.09c
Aglycones
	Daidzein	120.49±4.80b	251.45±10.06a	19.53±0.78d	46.21±1.59c	14.48±0.58d	35.77±1.43c
	Glycitein	28.20±1.13b	42.15±1.69a	1.10±0.04c	ND	TR	ND
	Genistein	72.66±2.91c	181.31±7.25a	50.6±2.20d	171.23±6.08a	40.23±1.61d	127.27±5.09b
	Totals	221.35±9.87b	474.91±20.23a	71.23±2.87d	217.44±10.65b	54.71±1.68e	163.04±5.89c
Total isoflavone		802.34±27.57a	474.91±19.00c	539.2±26.09b	285.97±11.44d	491.09±19.64c	219.49±8.78e

UFD, Unfermented Doenjang (0 day).
FD, Fermented Doenjang (60 day).
All values are means of determination in three independent experiments. Means with different lowercase letters (a-e) indicate significant (p<0.05) differences of unfermented Doenjang and fermented Doenjang by Duncan’s multiple range test.
ND, not detected.
TR, trace (<0.002 μg/g).