[논문]버섯차 개발을 위한 로스팅 식용버섯류와 곡물첨가물의 혼합비율에 따른 추출온도 및 시간별 생리활성 및 영양성분 변화

안기홍; 한재구; 김옥태; 조재한

doi:10.14480/jm.2020.18.4.344

[국내논문] 버섯차 개발을 위한 로스팅 식용버섯류와 곡물첨가물의 혼합비율에 따른 추출온도 및 시간별 생리활성 및 영양성분 변화
Changes of biological activities and nutrition contents by different extraction conditions in the mixtures of roasted edible mushrooms and grain additives for the development of mushroom tea 원문보기

Journal of mushrooms = 한국버섯학회지, v.18 no.4, 2020년, pp.344 - 356

안기홍 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) , 한재구 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) , 김옥태 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) , 조재한 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과)

초록
AI-Helper

본 연구에서는 느타리(Pleurotus ostreatus)와 표고(Lentinula edodes) 버섯차 개발을 위하여 귀리(oat)와 현미(brown rice)를 부재료로 사용함으로서 버섯 특유의 향미를 저감시킴과 동시에 곡물류 특유의 고소함과 영양학적 가치 향상을 기대하였다. 이에 버섯시료의 가공방법 중 열풍건조 및 로스팅 처리에 의한 생리활성 및 영양성분의 변화를 분석한 결과, 느타리와 표고의 열풍건조 및 로스팅 시료 사이의 DPPH 라디컬 소거능과 아질산염 소거능의 차이는 크게 없었으나, 총 폴리페놀 함량과 베타글루칸 함량은 로스팅 처리에 의하여 함량치가 증가하는 것으로 나타났다. 또한 로스팅 처리된 귀리와 현미의 생리활성과 영양성분을 비교한 결과, 귀리의 DPPH 라디컬 소거능 및 베타글루칸 함량은 현미에 비하여 높은 것으로 나타났으며, 귀리는 높은 글루탐산(Glu) 성분 등을 포함하여 모든 아미노산 성분이 현미보다 높게 나타났다. 로스팅 버섯 시료와 부재료의 혼합비율별 추출온도 및 추출시간 조건에 따른 생리활성 분석결과, DPPH 라디컬 소거능은 로스팅 표고와 귀리 1:1 혼합물(LE+O)의 100℃, 3분 추출조건에서 33.5%로 가장 높았으며, 아질산염 소거능은 느타리와 현미 3:1 혼합물(PO+B)의 100℃, 10분 추출조건에서 49.9%로 가장 높은 소거활성을 보였다. 총 폴리페놀 함량은 70℃의 10분 추출시간 조건에서 느타리와 현미 3:1 혼합추출물(PO+B)의 함량치가 16.2 mg GAE/g로 가장 높았으며, 베타글루칸 함량은 표고와 현미(LE+B) 3:1 혼합물에서 34.4%로 다른 혼합비율의 함량치에 비하여 높았다. 아미노산 분석결과, 느타리와 현미 혼합물(PO+B) 중 1:1 혼합비율에서 필수 아미노산 성분함량이 다른 혼합비율에 비하여 높았으며, 표고와 현미(LE+B) 혼합물 3:1의 비율에서 필수아미노산 성분 함량이 가장 높았다. 아미노산 성분 중 단맛과 감칠맛을 나타내는 성분함량이 월등히 높았던 귀리를 혼합함에 따른 느타리, 표고와 귀리 혼합물에서의 아미노산 성분함량의 상승효과는 나타나지 않았다.

Abstract ▼ AI-Helper

This study aimed to investigate the biological activities and amino acid content in the mixtures of roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes) and grain additives (oat and brown rice) obtained under different extraction conditions for the development of mushroom tea. The total amount of polyphenol and β-glucan in edible mushrooms was increased with the roasting treatment compared to that observed with the air-drying treatment. In addition, DPPH radical scavenging activity and the amount of all amino acid components, including glutamic acid (Glu), were higher in the oat extracts than those observed in the brown rice. The biological activities and nutrient content were examined based on extraction temperatures and thetime required to obtain the mixtures of edible mushrooms and grain additives. The extract of a 1:1 mixture of L. edodes + oat (LE+O) obtained at 100℃, 3 min showed high DPPH radical scavenging activity (33.5%), and the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) obtained at 100℃, 3 min showed high nitrite scavenging activity (49.9%). The total polyphenol content of the extract of 3:1 mixture of P. ostreatus + brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and+ brown rice (PO+B) was the highest when obtained at 16.2 mg GAE/g and 70℃, 10 min. The essential amino acid content was higher in the 1:1 mixing ratio of P. ostreatus + oat (PO+O) and P. ostreatus + brown rice (PO+B) and 3:1 mixing ratio. L. edodes + oat (LE+O) and L. edodes + brown rice (LE+B) compared to that observed in other mixing ratios.

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표/그림 (13)

표 Table 1. HPLC condition for the analysis of amino acids
그림 Fig. 1. DPPH radical scavenging activity (A), and nitrite scavenging activity (B) of extracts at 1 mg/ml concentrations from fresh (F), air drying (D) and roasting (R) edible mushrooms (Pleurotus ostreatus, and Lentinula edodes). Gray bar indicates a positive control. The results are obtained from three replications (n=3).
표 Table 2. Total polyphenol contents of extracts at 1 mg/ml concentrations from freshed, air dried, and roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes), and roasted grain additives (oat and brown rice)
그림 Fig. 2. DPPH radical scavenging activity (A), and nitrite scavenging activity (B) of extracts at 1 mg/ml concentrations from roasted grain additives (oat, and brwon rice). Gray bar indicates a positive control. The results are obtained from three replications (n=3).
표 Table 3. β-glucan contents of freshed, air dried, and roasted edible mushrooms (Pleurotus ostreatus, and Lentinula edodes), and roasted grain additives (oat and brown rice)
그림 Fig. 3. Amino acid contents of fresh, air drying, and roasting Pleurotus ostreatus (A), Lentinula edodes (B), and roasted grain additives (C). Asp, Aspartic acid; Ser, Serine; Glu, Glutamic acid; Gly, Glycine; His, Histidine; Arg, Arginine; Thr, Threonine; Ala, Alanine; Pro, Proline; Cys, Cystine; Tyr, Tyrosine; Val, Valine; Met, Methionine; Lys, Lysine; Ile, Isoleucine; Leu, Leucine; Phe, Phenylalanine.
그림 Fig. 4. DPPH radical scavenging activities of extracts at 1 mg/ml concentrations from roasted Pleurotus ostreatus + grain additives (A and B), and roasted Lentinula edodes + grain additives (C and D) by extraction times (3 min and 10 min) and extraction temperatures (A, 70?; B, 100?; C, 70?; D, 100?). PO+O is the mixtures of P. ostreatus + oat, PO+B is the mixtures of P. ostreatus + brown rice, LE+O is the mixtures of L. edodes + oat, and LE+B is the mixtures of L. edodes + brown rice. Gray bars indicate positive control. The results are obtained from three replications (n=3).
그림 Fig. 5. Nitrite scavenging activities of extracts at 1 mg/ml concentrations from roasted Pleurotus ostreatus + grain additives (A and B), and roasted Lentinula edodes + grain additives (C and D) by extraction times (3 min and 10 min) and extraction temperatures (A, 70ºC; B, 100ºC; C, 70ºC; D, 100ºC). PO+O is the mixtures of P. ostreatus + oat, PO+B is the mixtures of P. ostreatus + brown rice, LE+O is the mixtures of L. edodes + oat, and LE+B is the mixtures of L. edodes + brown rice. Gray bars indicate positive control. The results are obtained from three replications (n=3).
표 Table 4. Total polyphenol contents of extracts at 1 mg/ml concentrations from roasted Pleurotus ostreatus + grain additives, and roasted Lentinula edodes + grain additives by extraction times (3 min and 10 min) and extraction temperatures (70ºC, and 100ºC)
표 Table 5. β-glucan contents of roasted Pleurotus ostreatus + grain additives, and roasted Lentinula edodes + grain additives by mixing ratios
표 Table 6. Total amino acid and essential amino acid contents of roasted Pleurotus ostreatus + grain additives, and roasted Lentinula edodes + grain additives by mixing ratios
그림 Fig. 6. Amino acid contents of extracts by mixing ratios from the mixtures of roasted edible musrhooms and grain additives. (A) is the mixture of Pleurotus ostreatus + oat, and (B) is the mixture of P. ostreatus + brown rice (Asp, Aspartic acid; Ser, Serine; Glu, Glutamic acid; Gly, Glycine; His, Histidine; Arg, Arginine; Thr, Threonine; Ala, Alanine; Pro, Proline; Cys, Cystine; Tyr, Tyrosine; Val, Valine; Met, Methionine; Lys, Lysine; Ile, Isoleucine; Leu, Leucine; Phe, Phenylalanine).
그림 Fig. 7. Amino acid contents of extracts by mixing ratios from the mixtures of roasted edible musrhooms and grain additives. (A) is the mixture of Lentinula edodes + oat, and (B) is the mixture of L. edodes + brown rice (Asp, Aspartic acid; Ser, Serine; Glu, Glutamic acid; Gly, Glycine; His, Histidine; Arg, Arginine; Thr, Threonine; Ala, Alanine; Pro, Proline; Cys, Cystine; Tyr, Tyrosine; Val, Valine; Met, Methionine; Lys, Lysine; Ile, Isoleucine; Leu, Leucine; Phe, Phenylalanine).

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