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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.3
- 수록면
- 63 - 70 (8page)
이용수
초록· 키워드
오류제보하기
Bamboo leaf has many nutritional and bioactive compounds such as polyphenols, and it can be used for various foods application. Fermentation is one of appropriate processes that can affect the nutrition, taste and flavor, and antioxidant activities of foods. In this study, a representative domestic bamboo tree (Sasa coreana Nakai) leaves were fermented by Bacillus subtilis KCCM 11315 and the changes of carbohydrates, minerals, amino acids, and phenolic compounds and antioxidant activities were investigated before and after fermentation. During the fermentation period, firstly, the leaf was softened and turned to brown. The constituent carbohydrates were slightly increased from 432.09±5.38 mg/g to 458.42±7.39 mg/g, and free sugars decreased by 95% from 28.12±2.03 mg/g to 1.4±0.14 mg/g. Mineral was 20987.5±345.1 μg/mL, which was slightly increased after the fermentation compared to 20804.1±364.6 μg/mL before that. The total amino acids were increased to 73881.94±137.59 mg/100 g compared to 58464.51±109.12 mg/100 g before fermentation, and free amino acids decreased by more than 85% from 32782.67±92.49 mg/100 g to 4827.83±19.76 mg/100 g. Total polyphenols content (TPC) increased from 25.51±1.04 GAE*mg/g to 35.34±0.91 GAE*mg/g, and the total flavonoid content (TFC) increased to 80.57±0.22 QE*mg/g compared to 69.64±0.26 QE<SUP>*</SUP>mg/g. The total catechin content (TCC) of TFC was decreased from 69.64±0.94 mg/L to 58.23±0.76 mg/L. The DPPH radical IC50 of bamboo leaves decreased to 2624.85±37.03 μg/mL and the ABTS radical IC50 of 187.26±4.78 μg/mL was increased after the fermentation. These results could be used as essential nutritional data before developing processed food products using the bamboo leaf.
목차
Abstract
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS AND DISCUSSION
4. CONCLUSION
REFERENCES
참고문헌 (39)
참고문헌 신청
Park, J. O. and H. W. Jang (2009) Effects of Sasa coreana, Nakai on the Lipid Compositions of Serum in High Cholesterol Diet Rat. J. Life Sci. 19: 1145-1151.
Choi, H. S., G. C. Kim, and H. J. Shin (2012) Comparison of Antimicrobial and Antioxidant Activities by Different Extraction Methods in Korean Bamboos. KSBB J. 27: 131-135.
Kim, N. K., S. H. Cho, S. D. Lee, J. S. Ryu, and K. H. Shim (2001) Functional Properties and Antimicrobial Activity of Bamboo (Phyllostachys sp.) extracts. Korean J. Postharvest Sci. Technol. 8: 475-480.
Zhang, Y., J. Jiao, C. Liu, X. Wu, and Y. Zhang (2008) Isolation and Purification of Four Flavone C-glycosides from Antioxidant of Bamboo Leaves by Macroporous Resin Column Chromatography and Preparative High-performance Liquid Chromatography. Food Chem. 107: 1326-1336.
Kim, S. H., I. C. Lee, S. S. Kang, C. Moon, S. H. Kim, D. H. Shin, H. C. Kim, J. C. Yoo, and J. C. Kim (2011) Effects of Bamboo Charcoal and Bamboo Leaf Supplementation on Performance and Meat Quality in Chicken. J. Life Sci. 21: 805-810.
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UCI(KEPA) : I410-ECN-0101-2017-470-002360537