지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 281 - 294 (14page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at $37^{\circ}C$ and $30^{\circ}C$ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of ${\alpha}$-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher ${\alpha}$-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of ${\alpha}$-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.
목차
등록된 정보가 없습니다.
참고문헌 (40)
참고문헌 신청
Bourel G / 2003 / The response of Leuconostoc mesenteroides to low external oxidoreduction potential generated by hydrogen gas / J Appl Microbiol 94(2):280~288
Chen P / 2014 / Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity / Food Control 35(1):65~72
조진국 / 2007 / 김치로부터 분리한 Lactobacillus plantarum JK-01의 동정 및 생리적 특성 / 한국축산식품학회지 27(3):363~370
최희령 / 2017 / 기능성 첨가 천연 탄산음료 제품 개발을 위한 기능성음료 관심도 및 재료 선호도 연구 / 한국식품조리과학회지 33(5):575~587
Dilna SV / 2015 / Characterization of an exopolysaccharide with potential health-benefit properties from a probiotic Lactobacillus plantarum RJF4 / Food Sci Technol 64(2):1179~1186
Chen P / 2014 / Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity / Food Control 35(1):65~72
조진국 / 2007 / 김치로부터 분리한 Lactobacillus plantarum JK-01의 동정 및 생리적 특성 / 한국축산식품학회지 27(3):363~370
최희령 / 2017 / 기능성 첨가 천연 탄산음료 제품 개발을 위한 기능성음료 관심도 및 재료 선호도 연구 / 한국식품조리과학회지 33(5):575~587
Dilna SV / 2015 / Characterization of an exopolysaccharide with potential health-benefit properties from a probiotic Lactobacillus plantarum RJF4 / Food Sci Technol 64(2):1179~1186
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Quality Characteristics and Antioxidant Activities of Onion Bread Fermented with Probiotic Leuconostoc mesenteroides MKSR
한국식품영양과학회 학술대회발표집
2019 .10
-
Organic acid and sugar contents in different domestic fruit juices
Korean Journal of Agricultural Science
2016 .12
-
Health Functional Properties of Probiotic Lactobacillus plantarum MKHA11 and MKHA15
한국식품영양과학회 학술대회발표집
2019 .10
-
Development and Quality Characteristics of Mixed Juice to Promote Consumption of Aronia Juice
한국식품영양과학회 학술대회발표집
2018 .10
-
Alpha-Glucosidase Inhibitory Activity and L-Asparaginase Activity of Probiotic Leuconostoc mesenteroides MKSR
한국식품영양과학회 학술대회발표집
2018 .10
-
Fermentative and functional properties of Momordica charantia extract fermented by probiotic lactic acid bacteria
한국식품영양과학회 학술대회발표집
2021 .10
-
Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition
Preventive Nutrition and Food Science
2017 .09
-
Quality Characteristics of Onion Juice Affected by Onion Varieties
한국원예학회 학술발표요지
2019 .05
-
Quality Analysis of Organic Fermented Noni Juice Stored under Different Temperatures
한국식품영양과학회 학술대회발표집
2023 .10
-
Physicochemical Properties and Antioxidant Activities of Fermented Radish Juice by Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2017 .10
-
Functional juice and quality characteristics using fruits and vegetables
한국식품영양과학회 학술대회발표집
2022 .10
-
Effect of Mixed Fruit and Vegetable Juice on Alcohol Hangovers in Healthy Adults
Preventive Nutrition and Food Science
2018 .03
-
Characterization of Antioxidant Activity and Phytochemical Profiles of Fermented Vegetable Juices by Lactic Acid Bacteria using UPLC-QTOF-MS/MS and GC-MS
한국식품영양과학회 학술대회발표집
2021 .10
-
저속압착방식으로 착즙한 오디주스의 항산화 및 항염증 효과
한국식품영양과학회지
2020 .05
-
Probiotic Potential and Enhanced Aroma of Green Vegetable Juice Fermented with Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2017 .10
-
Effects of Different Processing Methods on Physicochemical Properties of Juice Products from Chinese Cabbages
한국식품영양과학회 학술대회발표집
2022 .10
-
Optimization of the Fermented Pineapple and Radish Juices for Natural Curing Agent
한국식품영양과학회 학술대회발표집
2017 .10
-
저속 압착 방식의 착즙기와 고속 파쇄 방식의 블랜더를 사용한 주스의 품질 변화에 대한 연구
한국식품영양학회지
2017 .06
-
Comparative Study on Qualities of Fresh Paprika Juices Prepared by Household High-Speed Blender and Low-Speed Juicer
한국식품영양과학회 학술대회발표집
2021 .10
-
Metabolic dynamics of kimchi juice fermentation: a comparative study between Leuconostoc and Lactobacillus starters
한국식품영양과학회 학술대회발표집
2024 .10
이 논문의 저자 정보
최근 본 자료
댓글(0)
0