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.
초록· 키워드
오류제보하기
Consumption of angelica leaves (Angelica utilis) juice as a health-improving drink faces some limitation due to itsbitter taste. In this study, fermented angelica leaves was prepared using some lactic acid bacteria from kimchi withtheir sensory properties and biological activities examined. The addition of ALm (angelica leaves fermented by Leuconostocmesenteroides) in plain yoghurt increased umami and preference compared to the yoghurt where driedangelica leaves were added. The ALm extract showed higher DPPH radical scavenging activity than other extractsand its flavonoid content was the highest. In case of A549 (lung cancer cell line) in CCK-8 assay, ALp (angelicafermented by Lactobacillus plantarum) extract exhibited inhibiting activity at 400 ppm level. When it comes toHT29 (colorectal cancer cell line), ALm, as well as Alp, depicted inhibition effects. In the fermented angelica leavesincluding ALm and ALp, the characteristic bitter taste of angelica leaves decreased through fermentation process sothat both of them could be used as a health drink ingredient.
목차
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참고문헌 (22)
참고문헌 신청
AOAC. / 1995 / Official methods analysis. Association of analytic chemistry :39
Biois MS. / 1958 / Antioxidant determmation by the use of a stable free radical / Nature 181:1198~1200
Bong YJ. / 2014 / Probiotic effects of kimchi lactic acid bacteria(LAB)and increased health functionality of baechu kimchi by LAB starters
최해연 / 2009 / 울금 추출물의 항균효과 및 첨가식품의 미생물학적·관능적 특성 / 한국식품조리과학회지 25(3):350~356
Dong GS. / 2006 / The effect of anti-cancer and inducing apoptosis of Mistletoe extract mixed with 5-Fluorouracil(5FU)in gastric cancer cells
Biois MS. / 1958 / Antioxidant determmation by the use of a stable free radical / Nature 181:1198~1200
Bong YJ. / 2014 / Probiotic effects of kimchi lactic acid bacteria(LAB)and increased health functionality of baechu kimchi by LAB starters
최해연 / 2009 / 울금 추출물의 항균효과 및 첨가식품의 미생물학적·관능적 특성 / 한국식품조리과학회지 25(3):350~356
Dong GS. / 2006 / The effect of anti-cancer and inducing apoptosis of Mistletoe extract mixed with 5-Fluorouracil(5FU)in gastric cancer cells
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