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발효명일엽의 품질특성 KCI 등재

Quality Characteristics of the Fermented Angelica Leaves

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Consumption of angelica leaves (Angelica utilis) juice as a health-improving drink faces some limitation due to its bitter taste. In this study, fermented angelica leaves was prepared using some lactic acid bacteria from kimchi with their sensory properties and biological activities examined. The addition of ALm (angelica leaves fermented by Leuconostoc mesenteroides) in plain yoghurt increased umami and preference compared to the yoghurt where dried angelica leaves were added. The ALm extract showed higher DPPH radical scavenging activity than other extracts and its flavonoid content was the highest. In case of A549 (lung cancer cell line) in CCK-8 assay, ALp (angelica fermented by Lactobacillus plantarum) extract exhibited inhibiting activity at 400 ppm level. When it comes to HT29 (colorectal cancer cell line), ALm, as well as Alp, depicted inhibition effects. In the fermented angelica leaves including ALm and ALp, the characteristic bitter taste of angelica leaves decreased through fermentation process so that both of them could be used as a health drink ingredient.

저자
  • 허민영(한경대학교 식품생물공학과 및 한국전통식품글로벌센터) | Min-Young Heo
  • 정하열(한경대학교 식품생물공학과 및 한국전통식품글로벌센터) | Ha-Yull Chung Corresponding author