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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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본 연구는 서리태를 Monascus pilosus 60084로 20일 동안 발효시킨 홍국 발효콩에 초산 발효를 시켜 제조한 식초의 생리활성 성분과 항산화 활성 및 xanthine oxidase (XO) 저해활성의 변화를 발효 시간에 따라 조사하였다. 유기산, 총 유리아미노산, 이소플라본, 유비퀴논 함량의 분석은 HPLC를 이용하였고 총 폴리페놀, 플라보노이드 성분은 분광광도계를 이용하여 분석하였다. 주요 유기산은 acetic acid와 lactic acid로 발효 20일 이후에 각각 55.94±1.57 mg/mL 와 3.82±0.11 mg/mL로 나타났다. 최대의 총 유리아미노산 함량(4.55 mg/mL), 유비퀴논 함량(0.276 ug/mL), 총 폴리페놀(0.97±0.01 mg gallic acid equivalent/mL)함량과 플라보이드 함량(0.30±0.02 mg quercetin equivalent/mL)은 초산 발효가 경과함에 따라 증대하였으나, 이소플라본 함량의 변화는 유의적인 차이가 없었다 (p>0.05).
초산 발효 기간에 따른 홍국 발효 콩 식초의 항산화 활성은(0.39∼2.24 mg trolox equivalent/ml) DPPH 와 ABTS 라디컬을 소거하는 능력과 환원력을 측정하는 FRAP 분석의 결과로 평가하였다. 홍국발효 콩 식초는 발효시간이 증가함에 따라 발효 전에 비해 평균 항산화 활성이 1.74 배 증가하였다. 식초 시료의 평균 항산화 활성은 총 폴리페놀 (R2=0.9865) 과 유리 아미노산 (R2=0.9196) 함량과 높은 상관도를 나타내었다. XO 저해 활성 역시 초산 발효가 진행할수록 증가하였으며, 특히 발효 20일 이후에 95.3%로 나타나 1 mM allopurinol의 저해활성과 비슷한 수준으로 나타났다. XO 저해 활성에 기여한 주요 성분은, 유리 아미노산 (R2=0.9555) 과 총 폴리페놀 (R2=0.9376) 함량으로 나타나 이들 두 물질이 홍국발효 콩 식초의 생리활성에 주요 영향을 미친 활성성분으로 평가되었다.
초산 발효 기간에 따른 홍국 발효 콩 식초의 항산화 활성은(0.39∼2.24 mg trolox equivalent/ml) DPPH 와 ABTS 라디컬을 소거하는 능력과 환원력을 측정하는 FRAP 분석의 결과로 평가하였다. 홍국발효 콩 식초는 발효시간이 증가함에 따라 발효 전에 비해 평균 항산화 활성이 1.74 배 증가하였다. 식초 시료의 평균 항산화 활성은 총 폴리페놀 (R2=0.9865) 과 유리 아미노산 (R2=0.9196) 함량과 높은 상관도를 나타내었다. XO 저해 활성 역시 초산 발효가 진행할수록 증가하였으며, 특히 발효 20일 이후에 95.3%로 나타나 1 mM allopurinol의 저해활성과 비슷한 수준으로 나타났다. XO 저해 활성에 기여한 주요 성분은, 유리 아미노산 (R2=0.9555) 과 총 폴리페놀 (R2=0.9376) 함량으로 나타나 이들 두 물질이 홍국발효 콩 식초의 생리활성에 주요 영향을 미친 활성성분으로 평가되었다.
목차
논문개요Ⅰ. 서론 ···················································································1Ⅱ. 재료 및 방법 ···································································101. 실험 재료·········································································10(1) 원료 ············································································10(2) 사용균주 ····································································102. 실험 방법 ·········································································111) 홍국균 발효 ··································································11(1) 종 배양 ·······································································11(2) 영양 액체배양 ···························································11(3) 고상발효 ····································································112) 알코올 발효 및 초산 발효 ··········································12(1) 주모 및 종초 ······························································12(2) 알코올 발효 ·······························································13(3) 초산 발효 ···································································133) 일반 및 특수 성분함량 측정 ······································14(1) 에탄올 함량 ·······························································14(2) PH와 총 적정산도 측정 ···········································14(3) 유기산 함량 ·······························································15(4) 유리 아미노산 분석 ··················································15(5) Isoflavones 함량 ······················································17(6) Ubiquinone 함량 ·······················································18(7) 총 폴리페놀 함량 ·······················································19(8) 플라보노이드 함량 ····················································194) 생리활성 측정 ·······························································20(1) 항산화 활성 ································································20① ABTS 라디컬 소거활성 ············································20② DPPH 라디컬 소거활성 ············································20③ FRAP 측정 ··································································20(2) Xanthine oxidase (XO) 저해활성 ··························215) 통계처리 ·········································································21Ⅲ. 결과 및 고찰 ·····································································221. PH와 적정 총산도 ···························································222. 유기산 함량 ·····································································243. 유리 아미노산 함량 ························································27(1) 총 유리아미노산 함량 ···············································27(2) 필수 아미노산 함량 ···················································29(3) 비 필수 아미노산 함량 ··············································31(4) GABA 함량 ·································································334. Isoflavones 함량 ···························································355. Ubiquinone 함량 ····························································396. 총 페놀 함량 ····································································437. 플라보노이드 함량 ··························································458. 생리활성 측정 ··································································471) 항산화 활성 ····································································47(1) DPPH 라디칼 소거 활성 ············································47(2) ABTS 라디칼 소거 활성 ············································47(3) FRAP 측정 ···································································472) Xanthine Oxidase (XO) 저해 활성 ····························509. 생리활성 성분과 항산화 활성 및 xanthine oxidase 저해활성과의 상관관계 ···························································53Ⅳ. 결론 ····················································································55참고문헌ABSTRACT
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