미강·맥강 유래 오르니틴 생성 유산균 분리 및 미강·맥강 발효 추출물의 항산화 효과 Isolation of lactic acid bacteria with Ornithine producing capacity from Rice bran·Barley bran and Antioxidative Effect of Rice bran · Barley bran Fermented Extracts원문보기
In this study Pediococcus pentosaceus RBO1-49 strain and Weissella cibaria BBO1-48 strain with ornithine producing ...
미강·맥강 유래 오르니틴 생성 유산균 분리 및 미강·맥강 발효 추출물의 항산화 효과
Abstract
In this study Pediococcus pentosaceus RBO1-49 strain and Weissella cibaria BBO1-48 strain with ornithine producing capacity were isolated from rice bran·barley bran, and analyzed characteristics of each strain, and conducted evaluations on antioxidant effect by manufacturing fermented rice bran·barley bran extracts. As a result of investigating saccharolytic ability of isolated strains, it was found that the strains degrade L-Arabinose, D-Ribose and D-Xylose, whereas do not degrade D-Arabinose, L-Xylose and D-Mannitol. Results of analysis on the ornithine producing capacity of RBO1-49 and BBO1-48 strains show that ornithine producing capacity turned out to be the highest when incubating for 36~48 hours at 30∼40 ℃, and produced 1,531.6 mg/100 g, 1,196.6 mg/100 g of ornithine to the maximum when incubating each strain in MRS medium that 1 % of arginine is added. For fermented rice bran and barley bran, this study divided into groups(R2, B2) and groups(R3, B3) that added or not added 1 g arginine to 20 g rice bran or barley bran and mixing them with 100 ㎖ water, and fermented for 3 days at 30 ℃ after inoculating 0.1 g RBO1-49 or BBO1-48 starter. As for pH of fermented rice bran and barley bran, arginine-added groups was higher as compared to non-added groups. As to the sugar content of fermented rice bran and barley bran, arginine-added fermented rice bran R3 was the highest as 9.8 Brix. As results of measuring DPPH scavenging activity, ABTS radical scavenging and Nitric oxide scavenging activity of 80 % ethanol extract of fermented rice bran and barley bran, this study revealed that scavenging ability of fermented groups (RE2, RE3, BE2, BE3) was slightly high than that of unfermented groups(RE1, BE1).
미강·맥강 유래 오르니틴 생성 유산균 분리 및 미강·맥강 발효 추출물의 항산화 효과
Abstract
In this study Pediococcus pentosaceus RBO1-49 strain and Weissella cibaria BBO1-48 strain with ornithine producing capacity were isolated from rice bran·barley bran, and analyzed characteristics of each strain, and conducted evaluations on antioxidant effect by manufacturing fermented rice bran·barley bran extracts. As a result of investigating saccharolytic ability of isolated strains, it was found that the strains degrade L-Arabinose, D-Ribose and D-Xylose, whereas do not degrade D-Arabinose, L-Xylose and D-Mannitol. Results of analysis on the ornithine producing capacity of RBO1-49 and BBO1-48 strains show that ornithine producing capacity turned out to be the highest when incubating for 36~48 hours at 30∼40 ℃, and produced 1,531.6 mg/100 g, 1,196.6 mg/100 g of ornithine to the maximum when incubating each strain in MRS medium that 1 % of arginine is added. For fermented rice bran and barley bran, this study divided into groups(R2, B2) and groups(R3, B3) that added or not added 1 g arginine to 20 g rice bran or barley bran and mixing them with 100 ㎖ water, and fermented for 3 days at 30 ℃ after inoculating 0.1 g RBO1-49 or BBO1-48 starter. As for pH of fermented rice bran and barley bran, arginine-added groups was higher as compared to non-added groups. As to the sugar content of fermented rice bran and barley bran, arginine-added fermented rice bran R3 was the highest as 9.8 Brix. As results of measuring DPPH scavenging activity, ABTS radical scavenging and Nitric oxide scavenging activity of 80 % ethanol extract of fermented rice bran and barley bran, this study revealed that scavenging ability of fermented groups (RE2, RE3, BE2, BE3) was slightly high than that of unfermented groups(RE1, BE1).
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