Mulberry leaves have been used in oriental medicine for their anti-pyretic and anti-inflammatory benefits. However, their bitter taste and characteristic odor limit their use in food. Thus, mulberry leaves were fermented using three species of lactic acid bacteria prevalent in kimchi. MLp, MLm, and MLs were obtained by means of fermenting mulberry leaves, using Lactobacillus plantarum, Leuconostoc mesenteroides, and Lactobacilllus sakei. Their palatability and biochemical properties were measured to determine the feasibility of using each as a food ingredient. Overall acceptability of yoghurt supplemented with fermented mulberry leaves (MLp, MLm, or MLs) was greater than that for yoghurt supplemented with dried mulberry leaves, while fermentation produced no negative effect on yoghurt palatability. In addition, the total polyphenol levels and radical scavenging effects of mulberry leaf extracts increased with fermentation, but total flavonoid content was not significantly changed. One potentially detrimental effect of fermentation is that α- glucosidase inhibitory potency was slightly decreased, proportional to the decrease in the active component 1-deoxynojirimycin. Despite this minor loss, the improved flavor of fermented mulberry leaves, together with its other beneficial health effects, is expected to render them useful as a food ingredient without lowering the sensory appeal of their target foods.

Abstract
서 론
재료 및 방법
    실험 재료
    발효뽕잎 추출물의 제조
    요쿠르트 제조 및 관능검사
    1-deoxynojirimycin 분석
    총 폴리페놀 함량
    플라보노이드 함량
    DPPH 라디칼 소거능
    α-glucosidase 저해
    통계처리
결과 및 고찰
    관능적 특성
    1-deoxynojirimycin(DNJ) 함량
    총 폴리페놀 함량
    플라보노이드 함량
    DPPH radical 소거능
    발효뽕잎 추출물의 α-Glucosidase 억제
요 약
References

• 한국환(한국전통발효식품협회) | Kuk-Hwan Han (Korea Traditional Fermented-foods Association)
• 정하열(한경대학교 식품생물공학과 및 전통식품글로벌센터) | Ha-Yull Chung (Department of Food Science and Biotechnology and Traditional Foods Global Center,, Hankyong National University) Corresponding author