In this study, we aimed to develop a fermented green rice beverage with a unique flavor and physiological function activity. With glutinous green rice and rice nuruk as independent variables, we modeled the antioxidant characteristics and α-glucosidase, α-amylase inhibitory activity of glutinous green rice fermented beverage to verify its significance. The total flavonoid content and α-glucosidase inhibitory activity were selected as Quadratic models, and DPPH radical scavenging ability and α-amylase inhibitory activity were selected as linear models. For the sensory characteristics of glutinous green rice fermented beverage, sweetness, sourness, savory taste, bitterness, throat feel, nuruk scent, and overall preference increased in preference as the amount of glutinous green rice and rice nuruk increased, but significantly decreased after the center point (p<0.01). A blending ratio of 180.00 g of glutinous green rice and 400.00 g of rice nuruk had the highest preference among all the sensory items. Based on these results, we developed a green rice fermented beverage with unique flavor and physiological function activity of rice using glutinous green rice and rice nuruk, and the optimal blending ratio was determined to be 164.04 g of white rice, 195.96 g of glutinous green rice, and 414.61 g of rice nuruk.

스트레스 자극에 대한 심혈관계 및 교감신경계 과활성화 반응은 향후 심혈관계 질환 발생 및 심장 돌연사의 위험을 증가시킨다. 음악 청취는 자율신경계 기능을 향상시켜 안정 시 긴장 이완을 유도하 는 것으로 알려져 있으나 음악이 스트레스 상황에서의 과도한 심혈관 반응을 완화 시킬 수 있는지에 대한 연구는 부족하다. 본 연구는 음악청취가 스트레스 자극에 대한 심혈관 반응성을 완화시켜 줄 수 있을지 검 증하였다. 15명의 건강한 성인(남자 9명, 여성 6명)을 대상으로 무작위 교차 실험 설계로 진행하였다. 음악 처치는 음악을 30분간 청취하였고 통제 처치는 30분간 휴식을 취하였다. 냉압박 검사로 교감신경계를 자극 하였으며, 변인으로 심박수, 상완 및 중심동맥 혈압과 심박변이도(heart rate variability)를 측정하였다. 연 구 결과, 음악 처치와 통제 처치 모두 냉압박 검사 중 심박수와 혈압 반응이 유의하게 증가하였으나(p < .001), 처치와 시기 간 상호작용 효과는 유의하지 않았다. 회복 구간에서 상완동맥 수축기혈압이 음악처치 그룹에서만 유의하게 감소하였다(p = 0.008). 나머지 혈압 변인들도 음악중재 그룹에서 더 완화되는 경향이 나타났으나 통계적으로 유의하지는 않았다. 심박변이도는 음악 처치 전후로 음악 처치 그룹에서만 SDNN(standard deviation of the NN intervals), TP(total power)와 HF(high frequency)값이 유의하게 증 가하였다(p = 0.001, p = 0.002, p = 0.011). 따라서 음악 청취는 스트레스 이후의 회복력을 촉진시킬 가능 성이 있다. 음악 처치의 구체적인 변인들을 고려하여 과도한 심혈관 반응에 대한 보호 효과로서의 음악 청 취에 대한 추가적인 연구가 필요하다.

Multiple starters consisting of two Bacillus amyloliquefaciens strains (MJ1-4 and EMD17), Pichiafarinosa SY80, and Rhizopus oryzae were used for Doenjang making. Bacillus strains were selected based on their abilities to inhibit toxinogenic fungi and Bacillus cereus, fibrinolytic activity, and their ability to confer good flavor to Cheonggukjang. P. farinosa SY80 and R. oryzae, previously isolated from soy sauce, were selected because they were not inhibited by two bacilli. Doenjang was prepared by inoculation of multiple starters (A1 Doenjang). Control Doenjang was prepared by inoculation of B. subtilis KACC 16750 (Natto strain) and Aspergillus oryzae KCCM 60166 (A2 Doenjang). Another control (A3 Doenjang) was prepared by inoculation of microorganisms present in rice straw. Doenjang samples were fermented for 70 days at 20℃. pH of 3 samples decreased from the initial value of 6.4 to 5.8~6.0 and titratable acidity (TA) increased from 0.6 to 1.1~1.3. The amount of amino-type nitrogen increased during fermentation. There were slight differences in moisture, crude-protein, and crude-fat contents after 70 days. Contamination of fungi was observed only in A3 Doenjang and B. cereus was not detected from all 3 samples. A1 Doenjang showed the highest fibrinolytic activity and A2 Doenjang the second. These results indicate that Doenjang made with carefully selected starters was functionally improved and microbially more safe.

본 연구는 전통대두발효식품에서 분리한 Bacillus amyloliquefaciens EMD17, HCD2, 그리고 MJ1-43 균주들과 B. subtilis W42 균주의 혈전용해능과 식염저항성을 조사함으로써 대두발효식품 제조에 종균으로 유용한 균주들을 확보하는 것이다. EMD17과 HCD2는 본 연구를 통해 B. amyloliquefaciens 균주들로 동정되었고 우수한 혈전용해능을 지님이 4 종류의 배지에서의 배양을 통해 확인되었다. B. amyloliquefaciens MJ1-4와 B. subtilis W42 균주들은 각각 항진균력과 항균력이 우수한 균주들로 보고된 바 있으나 혈전용해능은 알려지지 않았다. 본 연구를 통해 이들 2 균주도 혈전용해능을 지님이 확인되었다. 항균력과 혈전용해능이 우수한 바실러스 균주들을 종균으로 사용하는 것은 비단 식중독균 오염을 줄여줄 뿐 아니라 혈전용해능과 같은 기능성도 높여줌으로써 궁극적으로 고품질의 대두발효식품 제조에 기여할 것이다.

The mushrooms have been used as traditional medicines and food resources in many countries. The objective of this study was to determine antioxidant compounds and to evoluate tyrosinase inhibitory activity of extracts from Hypsizigus marmoreus. The pileus and stipe of Hypsizigus marmoreus were extracted with methanol and water, separately. The methanol extract of Hypsizigus marmoreus were fractioned by hexane, chloroform, ethylacetate and buthanol. The concentrations of total polyphenolics and flavonoids in methanol extracts were investigated by colorimetric methods. The concentrations of total polyphenolics and flavonoids in methanol extract of the pileus was higher than methanol extract of the stipe. The DPPH redical scavenging activity of the pileus extract was also higher than stipe extract in methanol extract. The IC50 of DPPH redical scavenging activity of the pileus and stipe in methanol extract were 18 mg/ml and 1 10 mg/ml, respectively. The IC50 of tyrosinase inhibitory activity of the pileus and stipe in methanol extract were 500 mg/ml and 1,000 mg/ml in methanol extract. These results suggest that Hypsizigus marmoreus can be potentially used as a source of natural antioxidant agent in the cosmetic industry as well as the food, pharmaceutical and medicinal industry.