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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.17 No.4
- 발행연도
- 2012.12
- 수록면
- 293 - 298 (6page)
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초록· 키워드
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In this study, we designed a method to manufacture elevated fermented green tea by using Monascus pilosus, which is known as a functional microbe, and observe its antioxidant abilities and quality characteristics. The watersoluble substance (WSS) content of the fermented tea by M. pilosus (FTM) was lower than that of the non-fermented tea (NFT), although the alcohol-insoluble substance (AIS) content of the FTM was higher than that of NTM. On the other hand, the fractionated distilled water-soluble polysaccharide (DWSP), CDTA-soluble polysaccharides (CDSP), sodium carbonate-soluble polysaccharide (SCSP) and KOH soluble hemicellulose (HC) obtained from the AIS of the FTM was markedly higher than that of NFT. In the antioxidant parameters, the electron donating ability of all fractions, except HC, extracted from FTM was higher than that of NFT, and iron chelating ability of all fractions, except CDSP, extracted from FTM was higher than that of NFT. Whereas the DWSP and SCSP obtained from the FTM were higher than that of NFT, the activity of the HC fraction from both NFT and the FTM could not be detected. In addition, the xanthin oxidase (XO) inhibitory activities of the DWSP, CDSP and the SCSP obtained from the NFT were significantly higher than that of FTM, the aldehyde oxidase (AO) inhibitory activities of the DWSP and SCSP extracted from the FTM were markedly higher than that of the NFT. Meanwhile, the acceptance of NFT and FTM had no significant difference, while the quality of aroma, taste and mouthfeel of the FTM was higher than that of NFT . These results suggest that the post-fermented tea by Monascus microorganisms may be responsible for functional components as well as contribute to the improvement of the tea quality.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGMENTS
REFERENCES
참고문헌 (32)
참고문헌 신청
1. [학술지(정기간행물)] - Matsumoto S / 2004 / The Korean tea plant (Camellia sinensis): RFLP analysis of genetic diversity and relationship to Japanese tea / Breeding Sci 54 : 231 ~ 237
2. [학술지(정기간행물)] - Halder B / 2006 / Anticlastogenic effects of black tea polyphenols theaflavins and thearubigins in human lymphocytes in vitro / Toxicol In Vitro 20 : 608 ~ 613
3. [단행본] - Muramatsu K / 2002 / Health Science of Tea－New possibility for physiological function / Gakkai Shuppan Center : 17 ~ 23
4. [학술지(정기간행물)] - Yang DJ / 2006 / Study on the conversion of three natural statins from lactone forms to their corresponding hydroxy acid forms and their determination in Pu-erh tea / J Chromatogr A 1119 : 277 ~ 284
5. [학술지(정기간행물)] - Jeng KC / 2007 / Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-erh tea / J Agric Food Chem 55 : 8787 ~ 8792
2. [학술지(정기간행물)] - Halder B / 2006 / Anticlastogenic effects of black tea polyphenols theaflavins and thearubigins in human lymphocytes in vitro / Toxicol In Vitro 20 : 608 ~ 613
3. [단행본] - Muramatsu K / 2002 / Health Science of Tea－New possibility for physiological function / Gakkai Shuppan Center : 17 ~ 23
4. [학술지(정기간행물)] - Yang DJ / 2006 / Study on the conversion of three natural statins from lactone forms to their corresponding hydroxy acid forms and their determination in Pu-erh tea / J Chromatogr A 1119 : 277 ~ 284
5. [학술지(정기간행물)] - Jeng KC / 2007 / Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-erh tea / J Agric Food Chem 55 : 8787 ~ 8792
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UCI(KEPA) : I410-ECN-0101-2014-511-000596593