초록 ▼

Ⅳ. 연구개발 결과
○ 레스베라트롤 함량이 가장 높은 새싹땅콩 고농축추출물과 레스베라트롤의 안정성을 확보한 이중미세캡슐의 분말기술을 이용하여 전립선염을 예방하는 제형제제 기능성 식품의 개발로 저장성이 양호하고 복용이 간편하여 산업화에 효과가 있으며, 소비자의 기호에 충족할 수 있을 것으로 기대된다.
○ 본 연구를 수행한 새싹땅콩 제형제제의 연구결과로 다수의 SCI논문투고가 가능하고, 특허출원을 통하여 산업재산권을 확보하고자 하였다.
○ 전립선염을 예방하는 효과적인 제형제제 기능성 식품의 개발로 현재 증가하는 전립선염

Ⅳ. 연구개발 결과
○ 레스베라트롤 함량이 가장 높은 새싹땅콩 고농축추출물과 레스베라트롤의 안정성을 확보한 이중미세캡슐의 분말기술을 이용하여 전립선염을 예방하는 제형제제 기능성 식품의 개발로 저장성이 양호하고 복용이 간편하여 산업화에 효과가 있으며, 소비자의 기호에 충족할 수 있을 것으로 기대된다.
○ 본 연구를 수행한 새싹땅콩 제형제제의 연구결과로 다수의 SCI논문투고가 가능하고, 특허출원을 통하여 산업재산권을 확보하고자 하였다.
○ 전립선염을 예방하는 효과적인 제형제제 기능성 식품의 개발로 현재 증가하는 전립선염환자를 예방치유 함으로써 의료비의 증가를 막고 국민건강과 국가경제에 효과가 기대되며, 또한 농가의 소득증대로 농업의 발전이 기대된다.
○ 항전립선염 효능이 양호한 새싹땅콩기능성 식품개발기술을 종료 후 주관기관인 농업회사법인 (주)장수채가 제형제제 기능성식품의 산업화를 추진하고자 하였다.
○ 국내 농생물 자원으로부터 새로운 기능성식품을 개발함으로써 2020년 연간 100조원으로 증가할 것으로 예상되는 세계기능성식품시장에서 경쟁력확보 및 인력양성에 기여하였다.

Abstract ▼

IV. Results of Research and Development
1. The first years (2012)
A. Quality study of peanut sprout tea during storage
- The peanut sprout tea was analyzed about resveratrol content, pH, color, and sensory evaluation for quality study during 10 weeks for various temperature (4℃, 35℃. 45℃, a

IV. Results of Research and Development
1. The first years (2012)
A. Quality study of peanut sprout tea during storage
- The peanut sprout tea was analyzed about resveratrol content, pH, color, and sensory evaluation for quality study during 10 weeks for various temperature (4℃, 35℃. 45℃, and 55℃).
- The resveratrol contents was decreased higher temperature and longer storage time than control.
- In pH, value was reduced higher temperature and longer storage time than control.
- In color, L value and a value were decreased and b value was increased during storage.
- In sensory evaluation, results showed a positive change during storage.
- The quality of peanut sprout tea was considered that almost no change at the recommended storage temperature during storage.

B. Quality study of peanut sprout tablet during storage
- The peanut sprout tablet was analyzed about resveratrol content, pH, color, and dynamic vapor sorption for quality study during 10 weeks for various temperature (4℃, 35℃. 45℃, and 55℃).
- The resveratrol contents was decreased higher temperature and longer storage time than control.
- In pH, value was reduced higher temperature and longer storage time than control.
- When consumers hold the tablet outdoors, we believe quality is no problem.
- Quality factors of peanut sprouts tablets were not changed at storage temperature during storage.

2. The Second years (2013)
A. Quality study of peanut sprout extacts retort pouch during storage
- The peanut sprout extracts retort pouch was analyzed about resveratrol contents, color, and sensory evaluation for quality study during 8 weeks for various temperature (4, 30, 40, and 50℃).
- The resveratrol contents was decreased during storage in all storage temperature.
- In color, L value and a value were decreased and b value was increased during storage.
- In sensory evaluation, results showed that storage the samples at 4℃ showed a positive change during storage.
- The overall quality of peanut sprout retort pouch was considered that almost no change at the recommended storage temperature during storage.

B. Quality study of peanut sprout beverage during storage
- The peanut sprout beverage was analyzed about resveratrol contents, color, and sensory evaluation for quality study during 8 weeks for various temperature (4, 30, 40, and 50℃).
- The resveratrol contents was decreased during storage in all storage temperature.
- In color, L value and a value were decreased and b value was increased during storage.
- In sensory evaluation, results showed that storage the samples at 4℃ showed a positive change during storage.
- The overall quality of peanut sprout beverage was considered that almost no change at the recommended storage temperature during storage.

C. We used E. coli 299 bacteria for the development of prostatitis animal model. After the treatment of EPS for 4 weeks by oral administration, the prostate of mice was examined for the bacterial growth (CFU/g), pathological analysis, and immune rEPSonses. In the present study, the bacterial growth in the prostate tissue was decreased by the administration of EPS, and tissue inflammation was also reduced. In this case, we suggest that the increase of macrophage activation may be related with the reduction of bacterial proliferation.

D. BPH model mice were established by the treatment of E2 and DTH. BPH-model mice were administered by EPS for 4 weeks. The prostate tissues were collected, and investigated on the inflammation with H&E staining. Our results showed the reduction in the inflammatory region in the prostate tissue after EPS treatment.

E. The prostatitis can be mediated by the reflux of urine. The progress of inflammation is caused by biofilm-forming capacity of bacteria to help the propagations of uropathogenic bacteria to upstream of urinary tract. Accordingly, we examined whether or not the adhesion of uropathogenic bacteria on prostate cell (PC-3) can be reduced by EPS, and the anti-adhesion of E. coli can be mediated by the inhibition of biofilm formation. As the result, we found that EPS was able to reduce biofilm formation and the adhesion of bacteria on prostate cells.