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Kafe 바로가기주관연구기관 | 한국식품연구원 Korea Food Research Institute |
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보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2011-06 |
과제시작연도 | 2010 |
주관부처 | 농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA) |
등록번호 | TRKO201400026302 |
과제고유번호 | 1545001665 |
사업명 | 고부가가치식품기술개발['10신규] |
DB 구축일자 | 2014-11-10 |
DOI | https://doi.org/10.23000/TRKO201400026302 |
○ 연구결과
토란의 품종별 식품학적 특성을 비교한 결과 알토란은 식이섬유, 무기질, 필수아미노산, 유리당 등의 영양성분이 높아 건강기능성 식품으로 활용가치가 높을 것으로 판단되었다. 토란은 호화 개시온도가 높고, 알토란은 높은 수분용해성, 재래종 및 조생종은 높은 점도를 나타내어 이들의 분말 특성을 이용한 빵, 케이크, 비스킷 등의 첨가제 및 선식 등의 분말 가공제품으로 활용될 수 있을 것으로 판단되었다. 토란의 영양소 손실을 최소화하고 가공 활용도를 높이기 위하여 전처리 가공방법을 달리한 토란 분말을 제조하고 성분분석과 물리
○ 연구결과
토란의 품종별 식품학적 특성을 비교한 결과 알토란은 식이섬유, 무기질, 필수아미노산, 유리당 등의 영양성분이 높아 건강기능성 식품으로 활용가치가 높을 것으로 판단되었다. 토란은 호화 개시온도가 높고, 알토란은 높은 수분용해성, 재래종 및 조생종은 높은 점도를 나타내어 이들의 분말 특성을 이용한 빵, 케이크, 비스킷 등의 첨가제 및 선식 등의 분말 가공제품으로 활용될 수 있을 것으로 판단되었다. 토란의 영양소 손실을 최소화하고 가공 활용도를 높이기 위하여 전처리 가공방법을 달리한 토란 분말을 제조하고 성분분석과 물리적 특성 변화를 조사하였으며 토란의 아린맛 제거 조건을 검토하였다. 유동식형 환자식 제품, 후레이크 형태의 토란제품, 토란칩(oil fried, 감압유탕, 동결건조, 마이크로웨이브 처리)등 고부가가치 가공제품 제조기술 개발하였다. 토란 추출물의 lipase 저해활성은 미미하였으며 지방세포분화에는 현저한 저해효능 차이는 보이지 않았다. 그러나 HMG CoA reductase에 대한 강한 억제 활성을 보였다. 고지방 식이를 급여한 마우스에서 고지방식이에 토란분말을 첨가시 체중을 효과적으로 낮추었으며 혈청 중성지방, 총 콜레스테롤 농도 및 LDL 콜레스테롤 농도의 농도가 감소하여 지질개선 효과를 나타내었으며 간 지방 침착 억제와 간 중성지질 및 총 콜레스테롤 농도가 감소하여 비만을 억제하고 혈청 지질을 저하시키는 효과를 확인하였다. 토란 tablet의 섭취를 통한 임상 실험에서 혈중콜레스테롤과 중성지방의 감소를 유도하는 것으로 나타났으며 고콜레스테롤 혈증과 같은 질환 예방에 효과가 기대되었다. 항비만 효능을 갖는 토란 함유 기능성 식품으로 분말과 과립, tablet 형태의 제품을 제조하였다. 토란의 면역증진 효과 구명을 위하여 토란 다당을 분리하여 선천면역계 자극활성 및 항전이 활성을 평가하고 활성 다당의 구조 분석을 수행한 결과 냉수추출물에서 Taro-4-I으로 정제하고 구조를 구명한 결과 Taro-4-I은 분자량 약 200 kDa의 다당체로 (1→4) 결합 mannan 주쇄에 galactopyranosyl oligo당이 측쇄로 분지된 galactomannan으로 판단되었으며 고도로 분지된 특징이 있었다. Taro-4-I은 높은 항보체 활성을 보였으며 고전경로(classical pathway)와 부경로(alternative pathway) 모두에서 활성을 나타내었다. in vitro 세포독성 실험에서 직접적인 세포독성을 나타내지 않은 반면, macrophage를 자극하여 다양한 cytokine, 특히 IL-6, TNF-a 및 IL-12의 생산을 농도의존적으로 유도하였고 종양 세포주에 대하여는 높은 치사작용을 폐암종양의 전이에는 강력한 억제효능을 보여 토란이 기존의 건강 유익성분 이외에도 galactomannan 형태의 다당을 함유하여 유익한 면역증강 활성 및 항전이 활성이 있음을 확인하였다.
Ⅳ.Results
The results of the research and development for each part of the project are summarized as follows.
Part I : Development of high-value taro products
A. Characteristics of food components of taro
This study was conducted to provide basic data for the development of taro processe
Ⅳ.Results
The results of the research and development for each part of the project are summarized as follows.
Part I : Development of high-value taro products
A. Characteristics of food components of taro
This study was conducted to provide basic data for the development of taro processed foods via comparison and analysis of the nutrients and the physicochemical properties of taro powder originating from domestic taro such as Altoran, Josaengjong and Jaeraejong. The moisture content of the three species ranged from 5.74~10.30%,with Altoran having a higher crude protein and crude fat content compared to other species. Taro contains a total of 17 amino acids and major fatty acids including linoleic acid, palmitic acid and oleic acid. Thepotassium content of Altoran and Josaengjong was about 83% of the total mineral content. The starch content was high in Josaengjong taro; the fiber content was high in Altoran, and the vitamin C content was high in Jaeraejong. The water absorption index (WAI) was high in Jaeraejong taro, while the water solubility index (WSI) was the highest in Altoran. The initial gelatinization temperature of taro powder by DSC waslow in Jaeraejong taro powder, while the maximum gelatinization temperature also showed a similar tendency. As for the RVA characteristics of taro powder by species, the initial gelatinization temperature ranged from 46.77~49.30℃. Josaengjong and Jaeraejong, compared to Altoran, showed significantly higher maximum viscosity and final viscosity. Taro powder showed a tendency towards increased viscosity when holding the temperature at 95℃ to reach the maximum viscosity. From the above results, it was found that Altoran had a higher nutrient content, including dietary fiber, minerals, essential amino acids, and free sugars, among the three species, and is thus considered to have high applicability asa health functional food. Because these three kinds of taro powder showed a high initial gelatinization temperature, with Altoran showing high water solubility, and Josaengjong and Jaeraejong showing higher viscosity, it is considered that taro can be used as an additive for bread, cakes or biscuits, and asa powdered processed product using the characteristics of taro powder.
B. Processing properties of taro powder
Several nutrients and physicochemical properties were studied by manufacturing taro powder with different drying methods and the pre-treatment methods of roasting or steaming, to minimize nutritional loss and to increase the processing utilization of taro. The moisture content and dietary fiber content of taro powder manufactured by hot air drying (40℃, 60℃, 80℃) and freeze drying decreased as the temperature of hot air increased, and the vitamin C content was the highest in freeze dried taro powder. The WAI tended to increase as the hot air temperature increased. The WSI was the highest in the freeze dried taro powder. The onset temperature of gelatinization by DSC measurement was not significantly different between hot air dried and freeze dried taro powder, while for the RVA characteristics, the initial gelatinization temperature gradual decreased and the maximum viscosity increased as the hot air temperature increased. The dietary fiber content of taro powder treated by roasting or steaming was lower than that of the non-treated groups. Also, steamed taro powder had a higher WAI than roasted taro powder, but there were no significant differences in WSI. The DSC measurement of roasted taro powder showed that the initial gelatinization temperature and the maximum gelatinization temperature tended to decrease as the roasting temperature increased. As regards the RVA characteristics, the initial gelatinization temperature increased and the maximum viscosity and the final viscosity gradually decreased as the roasting temperature increased.
C. Investigating of conditions for eliminating the acrid taste of taro powder
The contents of total oxalate, water soluble oxalate, and calcium oxalate were compared by species and by pre-treatment to examine the condition for eliminating the acrid taste of taro. For species differences, the total oxalate content was the highest in Jaeraejong, among which the water soluble oxalate content was high. As regards the drying condition, it was the highest in the freeze dried taro powder, and the calcium oxalate content in particular was higher compared to the hot air dried taro powder. The total oxalate content was higher when the taro was treated by atmospheric steaming or pressure steaming compared to hot air drying, and the total oxalate content in creased significantly when the roasting temperature was increased from 150℃ to 210℃. The oxalate content decreased greatly when taro was immersed (in water or salt water)or boiled. It was particularly effective in lowering the calcium oxalate content, suggesting that it could be effective in eliminating oxalate, which causes the acrid taste of taro, by immersing or boiling taro in water.
D. Development of manufacturing technology for high-value processed foods
The ingredients of taro gruel currently available in the market were studied with a to developing liquid diet-type products for patients. Korean consumers are thought to have a low preference for the bonito base commonly used in Japanese products, and thus a base using chicken legs was used to develop a taro gruel with a richer and stronger flavor and taste for the Korean population.
To establish the reference combination, taro gruel was developed by mixing a chicken leg base with basic ingredients such as grains. To develop flake-type taro products, potatoes and taro were mixed to make basic flakes, and then sugar, salt, butter powder, and cream powder were added to make the original taro flake. Also, creamy and sweet mashed taro product were developed. Concerning the processing condition for basic oil-fried taro chips, it was necessary to immerse taro slices in 0.5% salt water to eliminate the acrid taste and to perform blanching, and the crispy texture was improved when sugared( in 20 brix maltodextrin). Also, when taro chips manufactured under the same pre-treatment condition were vacuum fried, the crude fat content decreased greatly. Freeze dried taro chips were manufactured with well-preserved nutrients, a crisp texture, and a sweet taste. The texture changed depending on the blanching treatment, and, when the blanching lasted toolong, the appearance of the product was poor because of cracking after freeze drying and the quality of the texture declined. It was suitable for oligosaccharide after freeze drying, and crispness was obtained after a short period of hot air drying at a high temperature. The microwave treatment of taro in a microwave range resulted in a chewy, damp texture rather than a crisp texture because It cooks the starch granules inside the taro cells without destroying the cell walls and thereby increases hardness after cooling. Thus, texture was improved when treated in a microwave oven after protease enzyme treatment, and the drying time in the microwave range was shortened. Also, the texture was improved by microwave drying after applying 7% maltodextrin (DE 15-20) following enzyme treatment. The retort steamed taro was developed by hot water treatment in a mixture of oligosaccharides or 4% sugar, and 5% salt water, and then vacuum packed and steamed in an autoclave.
Part II : Anti-obesity activity of taro and development of its functional materials
The lipase inhibitory activity was studied to measure the degree of inhibition of taro extract on lipid absorption in the body. 70% ethanol extract of taro was systemically fractionated from a low-polarity solvent to a high-polarity solvent with chloroform, ethyl acetate, and n-butanol. The lipase inhibitory activity of taro appeared to be minimal because it was not concentration-dependent and showed a low inhibitory activity by each fraction. To observe the inhibitory effect of taro extract on adipocyte differentiation, the extract was administered to 3T3-L1 preadipocytes and the inhibitory effect on differentiation to adipocytes was studied. The fat cell differentiation was inhibited by taro extract in a
concentration-dependent manner. However, no difference was observed between water extract and methanol extract, and the solvent fractions of methanol extract did not show any significant in hibitory effects. The HMG-CoA reductase inhibitory activity of the water extract of taro powder was increased in a concentration-dependent manner, and IC50 was 0.01868 mg/ml, suggesting the inhibitory activity on HMG CoA reductase. Therefore, it can be concluded that verification by animal experimentation, taking into consideration the cholesterol metabolism,is necessary for an inhibitory effecton cholesterol biosynthesis in the body.
The effect of taro powder on the bodyweight and the body fat content of mice fed on ahigh-fat diet was studied. A group of 4-week-old male C57BL6 mice was divided into 4 treatment groups and studied for 8 weeks. The body weight of the high-fat diet control group (HF)increased by 75% compared to the normal diet group (Normal),and decreased by 12.5% and 14% in the HF-Taro 20% and the HF-Taro 30% groups, respectively, compared to the high-fat control group. The addition of taro powder to the high-fat diet effectively decreased the mice' body weight. Also, serum triglycerides increased by 89% in the HF group compared to he Normal group, and decreased by 62% and 81% in the HF-Taro 20% and the HF-Taro 30% groups, respectively, compared to the HF group. Total cholesterol and LDL-cholesterol were significantly decreased, showing the lipid-improving effect of taro powder. The effect of taro powder on improving the hepatic function showed that manylipid vacuoles appeared in the cytoplasm of the liver after the high-fat diet, but that lipid accumulation was relatively suppressed in the taro powder-added groups, and the size of the fat cells significantly decreased. Also, hepatic triglycerides and total cholesterol were increased 3.6 times and 1.8 times, respectively, in the HF group compared to the Normal group, but significantly decreased in groups treated with taro powder. In conclusion, the addition of taro powder to high-fat diet in mice suppressed obesity and lowered their serum lipids. Taro tablets were given to selected subjects (5 tablets (21g total), 3 times a day, with drinking water) 30 minutes before each meal. During the 8-week experimental period, the subjects were allowed to have their usual meals. During the five weeks of the experiment, the average body weight of all the subjects decreased by 0.7 kg from 72.4±15.02 kg to 71.7±14.61 kg. The number of subjects whose bodyweight decreased during the five weeks was eight, with a decrease of 0.3~2.4 kg. The serum total cholesterol of the subjects was 216.30±29.39 mg/dL at the initial day of the experiment, and 7 out of 10 subjects showed higher than normal values, but these then decreased to 198.80±31.97 mg/dL, i.e., a decrease of about 8%, after taking taro tablets for five weeks. Among the seven subjects with a higher cholesterol value, five subjects saw a decrease in their cholesterol values while three had normal values. Also, serum triglycerides concentration was 171.40±142.62mg/dL on the first day of the experiment but they decreased by 20.5% after five weeks to 136.30±114.87 mg/dL. Serum HDL-cholesterol and LDL-cholesterol showed no significant changes. Therefore, the taro tablets affected the lipid metabolism of the subjects and induced a decrease in the level of serum cholesterol and triglycerides, and thus it is expected to prevent chronic diseases such as hypercholesterolemia. Taro has been manufactured in the form of powder, granules, and tablets for the development of functional foods with an anti-obesity effect.
Part III: Characterization of immuno-stimulating polysaccharide from Taro
To examine the new practical utilization of mucilages in taros(the corms of Colocasia esculenta), the polysaccharides were isolated from C. esculenta andtheir immuno-stmulating activities and structural analysis were carried out. The immuno-stimulating polysaccharide, Taro-4-I was purified to homogeneity from the crude polysaccharide (Taro-0) from the corms of C. esculenta by two subsequent column chromatographies using DEAE-Sepharose FF and Sephadex G-100 and structural characterization of Taro-4-I was carried out. The primary structure of Taro-4-I was elucidated by sugar composition and methylation analysis using GC and GCMS. The molecular mass was estimated as 200kDa and it mainly consisted of galactose (38.9%) and mannose (19.2%) in addition to two minor sugars such as arabinose (1.7%) and glucose(4.2%). Methylation analysis indicated that Taro-4-I comprised at least 10 different glycosyl linkages such as terminal Galp, 3-linked Galp and 4-linked Manp in addition to a characteristic linkage, 2,4,6-brached Manp residue. To analyze the fine structure of Taro-4-I, it was sequentially digested by exo-α-D-galactopyranosidase and endo-β-1,4-D-mannanase. These analyses suggested that Taro-4-I belongs to be a highly branched galactomannan which has a (1→4)-mannan backbone with galactopyranosyl oligosaccharide side chains.
On the other hand, Taro-4-I showed a higher anti-complementary activity in a does-dependent fashion. Results obtained by crossed immunoelectrophoresis using antihuman C3 and anti-complementary activity in the absence of Ca++ ion suggested complement activation by Taro-4-I from C. esculenta occur via both alternative and classical pathways. In an in vitro cytotoxicity analysis, Taro-4-I didnotaffect the growth of peritoneal macrophages and cacer cell lines such as Colon26-M3.1 and B16BL6 cells. Peritoneal macrophages stimulated with Taro-4-I produced various cytokines such as IL-6,TNF-α and IL-12. In an assay for natural killer (NK) cell activity, i.v. administration of Taro-4-I significantly augmented NK cytotoxicity against YAC-1 tumor cells. In experimental lung metastasis of B16BL6 melanoma cells, prophylactically i.v. administration of Taro-4-I potently inhibited lung metastasis at a low dose of 50μg/mouse.
From these results, one can conclude that the corms of C. esculenta contains polysaccharides in addition to healthy components, and these polysaccharides appears to improve immune-stimulating and anti-metastatic activities beneficial to human health.
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