[논문]유산균에 의한 양파 착즙액의 발효효과와 이화학적 특성

김수환; 이채미; 정재희; 최유리; 이동훈; 이채윤; 허창기

doi:10.9721/kjfst.2022.54.4.445

유산균에 의한 양파 착즙액의 발효효과와 이화학적 특성
Fermentation of onion extract by lactic acid bacteria enhances its physicochemical properties 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.54 no.4, 2022년, pp.445 - 454

김수환 (순천대학교 식품산업연구소) , 이채미 (순천대학교 식품공학과) , 정재희 (순천대학교 식품공학과) , 최유리 (순천대학교 식품공학과) , 이동훈 (순천대학교 식품공학과) , 이채윤 (순천대학교 식품공학과) , 허창기 (순천대학교 식품산업연구소)

초록
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본 연구는 우수한 생리활성을 나타내는 것으로 알려진 양파 껍질을 식품으로 활용하고 유산균 발효를 통해 기능성 증진을 도모하고자 과육과 함께 양파 껍질을 착즙하고, 착즙액 발효에 적합한 유산균을 선정하고자 발효에 따른 품질특성 및 항산화 활성을 검토하였다. 양파 착즙액의 유산균 발효에 따라 pH와 당도는 감소하였으며, 적정 산도는 증가하였고 유산균 수는 발효 48시간까지 증가한 후 감소하였다. 총 유리당 함량은 모든 발효물에서 감소하였으며, 유리당 조성 변화의 경우 Bb와 Lb 접종 양파 착즙액 발효물에서는 fructose, glucose 및 sucrose가 감소하였으며, 이외의 균주 접종 양파 착즙액 발효물에서는 fructose와 sucrose는 감소한 반면, glucose는 증가하였다. 총 유기산 함량은 발효에 의해 증가하였으며, 유기산 중 lactic acid가 가장 많이 증가하였다. 발효에 따른 quercetin 함량은 Ll, Ls 및 Pp 접종 양파 착즙액 발효물은 감소한 반면, Bb, Ef, Lb 및 St 접종 양파 착즙액 발효물은 증가하였다. 총 폴리페놀 함량은 Bb, Ll, Lb 및 Ls 접종 양파 착즙액 발효물은 증가하였으나, Ef, St 및 Pp 접종 양파 착즙액 발효물은 감소하였고, 총 플라보노이드 함량은 St 접종 양파 착즙액 발효물을 제외한 모든 발효물에서 증가하였다. DPPH 및 ABTS 라디칼 소거능은 유산균 발효에 의해 증가하였다. 본 연구 결과 양파 착즙액의 유산균 발효는 생리활성과 기능성을 증진 시키는 것으로 나타났으며, 특히 B. breve KCTC 3441 균주 발효를 통해 quercetin, polyphenol, flavonoids 함량이 각각 50%, 57%, 39% 그리고 DPPH와 ABTS 라디칼 소거능은 74%와 29% 증가되었다. 따라서 양파착즙액의 발효 균주는 B. breve KCTC 3441이 적합한 것으로 판단된다.

Abstract ▼ AI-Helper

This study aimed to improve the physiological activity of onion juice via lactic acid bacterial fermentation. Seven types of lactic acid bacteria were used for the fermentation of onion juice. The pH and sugar content of the onion juice decreased, while its titratable acidity increased after lactic acid bacteria fermentation, and the cell count of lactic acid bacteria was 7.31-10.40 log CFU/mL. The total free sugar content decreased, while the total organic acid content increased in the fermented onion juice. Quercetin content of the fermented juice was 0.13-0.53 mg/kg. The total polyphenol and flavonoid contents increased after fermentation. Additionally, the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation scavenging activities were increased by fermentation. Overall, lactic acid bacteria fermentation of onion juice enhanced its physiological activity. Based on these findings, Bifidobacterium breve KCTC 3441 was selected as the onion juice fermentation strain.

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표/그림 (8)

그림 Fig. 1. Changes in pH (A) and titratable acidity (B) of fermented onion extracts by lactic acid bacteria. Con, Onion extract; Bb, Fermented onion extract by B. breve KCTC 3441; Ll, Fermented onion extract by L. lactis KCTC 2013; Ef, Fermented onion extract by E. faecalis KCTC 3206; Lb, Fermented onion extract by L. bulgaricus KCTC 3635; St, Fermented onion extract by S. thermophilus KCTC 3782; Ls, Fermented onion extract by L. sakei KCTC 3598; Pp, Fermented onion extract by P. pentosaceus KCTC 3116.
표 Table 1. The cell counts of lactic acid bacteria in fermented onion extracts by lactic acid bacteria (log CFU/mL)
표 Table 2. The contents of free sugar in fermented onion extracts by lactic acid bacteria (mg/100 mL)
표 Table 3. The contents of organic acid in fermented onion extracts by lactic acid bacteria (mg/mL)
표 Table 4. The contents of quercetin in fermented onion extracts by lactic acid bacteria
그림 Fig. 2. Total polyphenol content of fermented onion extracts by lactic acid bacteria. Con, Onion extract; Bb, Fermented onion extract by B. breve KCTC 3441; Ll, Fermented onion extract by L. lactis KCTC 2013; Ef, Fermented onion extract by E. faecalis KCTC 3206; Lb, Fermented onion extract by L. bulgaricus KCTC 3635; St, Fermented onion extract by S. thermophilus KCTC 3782; Ls, Fermented onion extract by L. sakei KCTC 3598; Pp, Fermented onion extract by P. pentosaceus KCTC 3116. ¹⁾Means with different superscript letters in the same bars are significantly different at pb>c>d>e>f>g. ²⁾Significant difference before and after fermentation of same lactic acid bacteria by t-test. *p<0.05, **p<0.01, ***p<0.001.
그림 Fig. 3. Total flavonoid content of fermented onion extracts by lactic acid bacteria. Con, Onion extract; Bb, Fermented onion extract by B. breve KCTC 3441; Ll, Fermented onion extract by L. lactis KCTC 2013; Ef, Fermented onion extract by E. faecalis KCTC 3206; Lb, Fermented onion extract by L. bulgaricus KCTC 3635; St, Fermented onion extract by S. thermophilus KCTC 3782; Ls, Fermented onion extract by L. sakei KCTC 3598; Pp, Fermented onion extract by P. pentosaceus KCTC 3116. ¹⁾Means with different superscript letters in the same bars are significantly different at pb>c>d>e>f>g. ²⁾Significant difference before and after fermentation of same lactic acid bacteria by t-test. *p<0.05, **p<0.01, ***p<0.001.
그림 Fig. 4. DPPH free radical scavenging activity (A) and ABTS radical cation scavenging activity (B) of fermented onion extracts by lactic acid bacteria. Con, Onion extract; Bb, Fermented onion extract by B. breve KCTC 3441; Ll, Fermented onion extract by L. lactis KCTC 2013; Ef, Fermented onion extract by E. faecalis KCTC 3206; Lb, Fermented onion extract by L. bulgaricus KCTC 3635; St, Fermented onion extract by S. thermophilus KCTC 3782; Ls, Fermented onion extract by L. sakei KCTC 3598; Pp, Fermented onion extract by P. pentosaceus KCTC 3116. ¹⁾Means with different superscript letters in the same bars are significantly different at pb>c>d>e>f. ²⁾Significant difference before and after fermentation of same lactic acid bacteria by t-test. *p<0.05, **p<0.01, ***p<0.001.

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저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

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