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NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.50 no.4, 2017년, pp.359 - 365
김연숙 (건국대학교 생명공학과) , 박표잠 (건국대학교 생명공학과) , 정재현 (한국교통대학교 식품공학과)
To develop new functional materials, Saccharina japonica (S. japonica) was cultivated with Phellinus linteus (P. linteus) mycelia by solid culture. S. japonica was fermented with P. linteus mycelia. The various radical scavenging activities of extracts of fermented S. japonica with P. linteus myceli...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
다시마는 무엇인가? | 다시마는 다시마과 다시마속에 속하는 갈색의 다년생 해조류로 식이섬유, 요오드, 칼슘, 셀레늄 등 다양한 기능성 성분이 보고되어 있으며 중국, 일본, 한국 아시아에서 식품으로 많이 섭취되고 있다(Jin et al., 2013). | |
다시마의 성분에는 어떤 게 있는가? | 다시마는 다시마과 다시마속에 속하는 갈색의 다년생 해조류로 식이섬유, 요오드, 칼슘, 셀레늄 등 다양한 기능성 성분이 보고되어 있으며 중국, 일본, 한국 아시아에서 식품으로 많이 섭취되고 있다(Jin et al., 2013). | |
상황버섯 균사체를 이용하여 다시마를 발효한 이유는? | 특히, 상황버섯은 생리활성을 가진 다당류를 포함하고 있고,항암효과 및 산화스트레스에 대한 세포보호 효과 등이 잘 알려져 있다 (Chen et al., 2014; Hsieh et al., 2014; Wang et al.,2014). 버섯 균사체를 이용한 발효 방법은 대사과정을 통해 생물학적 변화를 일으키는 유용한 방법이다. 따라서, 본 연구는 상황버섯 균사체를 이용하여 다시마를 발효시켰고 발효를 통하여 다시마에 변화가 있을 것으로 판단하고 그 변화는 라디칼 소거 활성에도 영향을 미칠 것으로 예측하였다. |
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