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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
- 2015.2
- 수록면
- 183 - 192 (10page)
- DOI
- 10.17495/easdl.2015.2.25.1.183
이용수
초록· 키워드
오류제보하기
This study aimed to produce fermented extracts with sugar made from lotus root (LR) and Platycodon grandiflorum (PG), using lactic acid fermentation, and confirmed their physiological and anti-oxidative activities as basic data for manufacturing functional drinks through sensory tests. For the final sugar concentrations, PG showed 48.1 °brix and LR showed 52.0 °brix. Sugar concentrations during lactic acid fermentation following dilution of sugar to 12 °brix, ranged from 11.5∼12.1 °brix for PG and 11.9∼12.4 °brix for LR. During lactic acid fermentation, lactic acid bacteria numbers tended to decrease in both fermented LR and PG extracts with sugar as the fermentation period increased. For DPPH radical scavenging ability, LR was three times higher in control without lactic acid fermentation while PG showed significant increases in L. acidophilus (77%), L. brevis (90%), and L. delbrueckii (177%) during lactic acid fermentation. For total polyphenol content, LR showed a higher concentration than PG, and except for fermented L. delbrueckii extract showing similarity with the control, contents of fermented extracts decreased. In the case of PG, CUPRAC, increased significantly in L. brevis, whereas FRAP, increased significantly in L. delbrueckii with lactic acid fermentation. For reducing power, except for fermentation with L. brevis, all PG showed lower reducing power activities. In the sensory test of fermented LR and PG extracts with sugar, both fermented extracts showed better results with L. brevis or L. delbrueckii than control or those with L. acidophilus in every item. Based on these results, it is highly possible to develop fermented extract drinks with sugar using LR or PG. In particular, lactic acid bacteria such as L. delbrueckii and L. brevis showed generally higher activities with potential as a functional drink.
목차
ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약
REFERENCES
참고문헌 (35)
참고문헌 신청
1. [학술지(정기간행물)] - Ancerewicz J / 1998 / Structure-property relationships of trimetazidine derivatives and model compounds as potential antioxidants / Free Radical Bio Med 25 : 113 ~ 120
2. [학술지(정기간행물)] - Benzie IF / 1996 / The ferric reducing ability of plasma(FRAP). as a measure of"Antioxidant power" : The FRAP Assay / Anal Biochem 239 : 70 ~ 76
3. [학술지(정기간행물)] - Blois MS / 1958 / Antioxidant determination by the use of a stable free radical / Nature 181 : 1199 ~ 1200
4. [학술지(정기간행물)] - Chen J / 2005 / The responses of HT-22 cells to oxidative stress induced by buthionine sulfoximine(BSO) / BMC Neurosci 6 : 1 ~ 8
5. [학술지(정기간행물)] - Folin O / 1912 / On phosphotungstic-phosphomolybdic compounds as color reagents / J Biol Chem 12 : 239 ~ 243
2. [학술지(정기간행물)] - Benzie IF / 1996 / The ferric reducing ability of plasma(FRAP). as a measure of"Antioxidant power" : The FRAP Assay / Anal Biochem 239 : 70 ~ 76
3. [학술지(정기간행물)] - Blois MS / 1958 / Antioxidant determination by the use of a stable free radical / Nature 181 : 1199 ~ 1200
4. [학술지(정기간행물)] - Chen J / 2005 / The responses of HT-22 cells to oxidative stress induced by buthionine sulfoximine(BSO) / BMC Neurosci 6 : 1 ~ 8
5. [학술지(정기간행물)] - Folin O / 1912 / On phosphotungstic-phosphomolybdic compounds as color reagents / J Biol Chem 12 : 239 ~ 243
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UCI(KEPA) : I410-ECN-0101-2016-594-001276857