This study was performed to develop and evaluate beverage prepared with optimally roasted seoritae to maximize the isoflavone content and antioxidant activities of the beverage. Isoflavone content was maximized at the roasting temperature of 110℃ for 20 min. Both DPPH radical scavenging activity and ABTS radical scavenging activity along with total polyphenol content were highest when seoritae was roasted at 110℃ for 20 min. Western blotting was used to determine the level of nuclear factor of activated T-cells 1(NFATc1) involved in controlling osteoclast differentiation. The results showed that NFATc1 had a concentration-dependent inhibitory effect when the RoS110 (roasted seoritae at 110℃ for 20 min) samples were processed at varying concentrations (10, 50, and 100 μg/mL). Tea samples were prepared from optimally roasted seoritae by varying brewing times (5~90 min) at 65℃, and tea brewed for 60 min had the highest preference with 65℃ as the preferred temperature for drinking.

서 론
 재료 및 방법
  1. 실험재료
  2. 로스팅
  3. 로스팅 서리태의 Isoflavone 함량 분석
  4. 로스팅 서리태의 항산화능 측정
  5. RAW 264.7 파골세포 분화억제
  6. 로스팅 서리태 음료의 품질 특성
 연구결과 및 고찰
  1. 로스팅 서리태의 Isoflavone 함량
  2. 로스팅 서리태의 항산화 활성
  3. RANKL 유도 NFATc1 발현 억제 효과
  4. 최적 로스팅 서리태를 이용한 차의 품질 특성
 요약 및 결론
 References

• 정수옥(경기대학교 대체의학대학원) | Soo-ok Jeong
• 김혜연(경기대학교 대체의학대학원) | Hae-yean Kim
• 한정순(경기대학교 대체의학대학원) | Jung-soon Han
• 김민주(경기대학교 대체의학대학원) | Min-ju Kim
• 강미숙(경기대학교 대체의학대학원) | Mi-sook Kang
• 김애정(경기대학교 대체의학대학원) | Ae-Jung Kim Corresponding author