Curcuma longa L. is not usually used as a food source due to its bitter taste. This study seeks to remove the bitter taste through the process of lactic acid bacteria fermentation.
Five strains of lactic acid bacteria ( Lactobacillus brevis KCCM 41028, Lactobacillus plantarum KCCM 3718, Leuconos...
Curcuma longa L. is not usually used as a food source due to its bitter taste. This study seeks to remove the bitter taste through the process of lactic acid bacteria fermentation.
Five strains of lactic acid bacteria ( Lactobacillus brevis KCCM 41028, Lactobacillus plantarum KCCM 3718, Leuconostoc mensentroides KCTC 3104, Streptococcus thermophillus KCCM 12020, Tetragenococcus halophillus KCCM 40823 ) were used in single culture and in 3 different strains mixture fermentation(BPM; L. brevis, L. plantarum, Leuc. mensenteroides, BTM ; L. brevis, S. thermophillus, Leuc. mensenteroides, HTP ; T. halophillus, S. thermophillus, L. plantarum, HBP ; T. halophillus, L. brevis, L. plantarum, HMT ; T. halophillus, Leuc. mensenteroides, S. thermophillus).
Evaluation of sensory test, total polyphenol, total flavonoid, antimutagenicity, free radical scavenging ability, and nitrate scavenging ability in Cucuma long L. final fermentation were examined.
Sensory test is bitter, sour taste and flavor of nonfermented and single, mixture femented Cucuma longa L. among of the HMT and BTM of bitter taste are mild.
The total amount of polyphenol in Curcuma longa L was 122 mg/ml, 122~135 mg/ml in single culture, and 121.12~133.18 mg/ml in mixed culture showing the similarity to non femented Cucuma longa L. The total amount of flavonoid in Cucuma longa L. was 63.86 mg/ml and its LB was 54.64 mg/ml indicating that single culture had less amount of LB than non femented one. All contents of mixed culture were decreased in amount except BPM.
The antimutagenicity activities of Trp-P-1 and AFB1 toward both TA98 and TA100, however, were markedly inhibited by around 74% and 53% respectively by nonfermented. Curcuma longa L. S. typhimurium TA98 of mutagen with the direct or indirect mutagen the 80% ethanol extracts(250 ㎍/plate) showed each 74, 53% antimutagecity activity against Trp-P-1, AFB1. Antimutagenic activity of nonfermented Curcuma longa L, TH, and HMT showed each 74, 84%, 85% against AFB1 in typhimurium TA98. In the Trp-P-1 was nonfermented Curcuma longa L. was 53%, single culture, and mix culture of LB was 65%. The antimutagenic effect against mutations induced by oxidative mutagens were observed only when the fermented Curcuma longa L. was treated with S. typhimurium TA102 showing inhibition rate of Curcuma longa L. 250 ug/plate it shows a dose dependently similar mutation depressing effect with 65∼ 76%.
Free radical scavenging test was used in order to explore the antioxidant capacity of fermented Curcuma longa L. ethanol extract. Nonfermented of Curcuma longa L. around 15.0%, LM (around 65.8%) and mixed culture of the HBP which was the highest with 83.9% respectively.
The value of nitrate scavenging ability of the nonfermented Cucuma longa L indicated that in terms of pH 1.2, 3.0, 6.0, nonfermented Curcuma longa L(500 ㎍/mL) showed 52.6, 27.5, 37.7% in pH 1.2 3.0 6.0, LP was 60.0, 36.5, 35.1% and BPM was 78.6, 49.7, 32.1% respectively.
Curcuma longa L. is not usually used as a food source due to its bitter taste. This study seeks to remove the bitter taste through the process of lactic acid bacteria fermentation.
Five strains of lactic acid bacteria ( Lactobacillus brevis KCCM 41028, Lactobacillus plantarum KCCM 3718, Leuconostoc mensentroides KCTC 3104, Streptococcus thermophillus KCCM 12020, Tetragenococcus halophillus KCCM 40823 ) were used in single culture and in 3 different strains mixture fermentation(BPM; L. brevis, L. plantarum, Leuc. mensenteroides, BTM ; L. brevis, S. thermophillus, Leuc. mensenteroides, HTP ; T. halophillus, S. thermophillus, L. plantarum, HBP ; T. halophillus, L. brevis, L. plantarum, HMT ; T. halophillus, Leuc. mensenteroides, S. thermophillus).
Evaluation of sensory test, total polyphenol, total flavonoid, antimutagenicity, free radical scavenging ability, and nitrate scavenging ability in Cucuma long L. final fermentation were examined.
Sensory test is bitter, sour taste and flavor of nonfermented and single, mixture femented Cucuma longa L. among of the HMT and BTM of bitter taste are mild.
The total amount of polyphenol in Curcuma longa L was 122 mg/ml, 122~135 mg/ml in single culture, and 121.12~133.18 mg/ml in mixed culture showing the similarity to non femented Cucuma longa L. The total amount of flavonoid in Cucuma longa L. was 63.86 mg/ml and its LB was 54.64 mg/ml indicating that single culture had less amount of LB than non femented one. All contents of mixed culture were decreased in amount except BPM.
The antimutagenicity activities of Trp-P-1 and AFB1 toward both TA98 and TA100, however, were markedly inhibited by around 74% and 53% respectively by nonfermented. Curcuma longa L. S. typhimurium TA98 of mutagen with the direct or indirect mutagen the 80% ethanol extracts(250 ㎍/plate) showed each 74, 53% antimutagecity activity against Trp-P-1, AFB1. Antimutagenic activity of nonfermented Curcuma longa L, TH, and HMT showed each 74, 84%, 85% against AFB1 in typhimurium TA98. In the Trp-P-1 was nonfermented Curcuma longa L. was 53%, single culture, and mix culture of LB was 65%. The antimutagenic effect against mutations induced by oxidative mutagens were observed only when the fermented Curcuma longa L. was treated with S. typhimurium TA102 showing inhibition rate of Curcuma longa L. 250 ug/plate it shows a dose dependently similar mutation depressing effect with 65∼ 76%.
Free radical scavenging test was used in order to explore the antioxidant capacity of fermented Curcuma longa L. ethanol extract. Nonfermented of Curcuma longa L. around 15.0%, LM (around 65.8%) and mixed culture of the HBP which was the highest with 83.9% respectively.
The value of nitrate scavenging ability of the nonfermented Cucuma longa L indicated that in terms of pH 1.2, 3.0, 6.0, nonfermented Curcuma longa L(500 ㎍/mL) showed 52.6, 27.5, 37.7% in pH 1.2 3.0 6.0, LP was 60.0, 36.5, 35.1% and BPM was 78.6, 49.7, 32.1% respectively.
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