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Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor KCI 등재 SCOPUS

갈색거저리 동충하초의 Streptococcus thermophilus KCCM 3782 유산균 발효에 따른 물리화학적 특성과 산화방지 활성 비교

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  • URLhttps://db.koreascholar.com/Article/Detail/344204
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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

This study aimed to provide basic evidence regarding the development of materials by analyzing the physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain-fermented Cordyceps militaris grown on Tenebrio molitor. Among the solvents tested, DPPH radical scavenging activity was the highest in the hot water-extracted sample after 30 min of extraction. Moisture content decreased, whereas crude protein and fat content increased, after lactic acid bacteria-mediated fermentation. Sodium, magnesium, calcium, and zinc contents increased, with potassium levels attaining the maximum value, whereas free amino acid content decreased after the fermentation. Among Hunter's color values, a value increased to 66.7→149.92 after fermentation, whereas the L and b values decreased to 15.79→-15.75 and 54.45→0.01, respectively. Cordycepin content assay increased from 7.02 mg% to 8.66 mg%. The DPPH free radical scavenging activity of the fermented product was 91.92 EDA%, which was higher than that of the extract (84.69 EDA%). The ABTS free radical scavenging and superoxide dismutase (SOD) activities were also higher in the fermented products.

목차
서 론
 재료 및 방법
  실험재료
  사용균주
  시약 및 배지
  갈색거저리 동충하초 추출물 제조
  갈색거저리 동충하초 유산균 발효물 제조
  일반성분 분석
  무기성분 분석
  유리 아미노산 분석
  Cordycepin 함량분석
  색도 측정
  1,1-Diphenyl-2-picryhydrazyl(DPPH) 자유 라디칼 소거 활성 측정
  2-2’-Azino-bis3-ethylbenzothiazoline-6-sulph onic acid(ABTS) 자유 라디칼 소거 활성 측정
  SOD 활성 측정
  통계분석
 결과 및 고찰
  주정 농도와 추출시간에 따른 DPPH 자유 라디칼 소거활성
  유산균별 발효조건에 따른 DPPH 자유 라디칼 소거 활성
  일반성분
  Cordycepin
  유산균 발효 전․후 생리활성 비교
 요 약
 감사의 글
 References
저자
  • Do-Woo Gim(Department of Food Science and Technology, Sunchon National University) | 김도우
  • Jun-Ki Park(Department of Food Science and Technology, Sunchon National University) | 박준기
  • Hyun-Jin Kim(Insects and Sericultural Research Institute, Jeollanamdo Agricultural Research and Extention Services) | 김현진
  • In-Kyung Cho(Department of Food and Nutrition, Nambu University) | 조인경
  • Ja-Yong Cho(Department of Food Science and Biotechnology, Jeonnam State University) | 조자용
  • Yong-Doo Kim(Department of Food Science and Technology, Sunchon National University) | 김용두
  • Chang-Ki Huh(Department of Food Science and Technology, Sunchon National University) | 허창기 Corresponding author