○ 다양한 베리류를 이용한 고항산화 드링크류의 상품화 기술을 개발하기 위하여, 항산화 효능 향상을 위한 최적 생물전환공정 개발과 나노캡슐화을 통해서 항산화활성과 항산화안정성을 향상시키며 이 효능 검증.
○ 유산균이용 발효...
○ 다양한 베리류를 이용한 고항산화 드링크류의 상품화 기술을 개발하기 위하여, 항산화 효능 향상을 위한 최적 생물전환공정 개발과 나노캡슐화을 통해서 항산화활성과 항산화안정성을 향상시키며 이 효능 검증.
○ 유산균이용 발효 수행 후 항산화능 증진 확인 결과 블랙베리, 크랜베리, 아사이베리, 라즈베리, 블루베리 등에서 항산화 증진이 확인, 특히 블랙베리와 두가지 유산균(ABY-3, LP-115)을 접종한 경우 각각 34, 35%의 항산화능 증진이 확인.
○ 초산균이용 발효 수행 후 항산화능 증진 확인 결과 아로니아, 블랙베리, 라즈베리, 양배추 농축액등을 이용한 발효물에서 항산화능 증진 확인, 특히 블랙베리와 KCCM32831 균주를 접종한 경우 49%의 항산화능 증진 확인.
○ 혼합베리 A와 유산균(LP-115)의 발효조건 최적화 수행, 발효과정 중의 항산화능 증진 요인확인 결과 benzoic acid와 benzaldehyde, Genistein 5-O-glucuronide의 증가 확인.
○항산화 상승작용 증진 시료로 trolox와 ascorbic acid를 선정하여 혼합 비율을 최적화 함. 시너지 혼합물을 캡슐화 기술을 이용하여 입자크기별, 피복소재별로 입자 특성과 항산화 안정성을 축정한 결과 키토산/아라비아검 나노 캡슐일 때 가장 우수함. 시너지 활성이 우수한 혼합베리 A의 항산화 안정성을 증진시킬 수 있는 나노캡슐화 조건 최적화. 최적 나노캡슐의 항산화 안정성은 캡슐화 이전보다 약 5 ~ 48% 향상되었음을 확인.
○ 혼합베리 A에 생물전환공정과 나노캡슐기술을 적용하여 항산화능 증대 및 안정화 시켜 상품화 3건을 완료.
○기존의 생리활성 성분의 기능성을 활용하고 이를 증진시킬 수 있는 미래의 핵심기술 개발.
○침체된 음료시장에 기능성 및 안정성 면에서 차별화 포인트 확보.
(출처 : 요약서 3p)
Abstract ▼
Purpose&Contents ○The purpose of this research is the development of bioconversion process for enhanced antioxidant activities ...
Purpose&Contents ○The purpose of this research is the development of bioconversion process for enhanced antioxidant activities of various berry juices by lactic acid bacteria or acetic acid bacteria, which resulted in commercialization of beverages with high antioxidant activities.
○The purposes of this study were to improve the antioxidant activity and antioxidant stability of berries using synergistic effect and encapsulation and to identify the improved antioxidant stability.
○The antioxidant activities and contents of various berries were evaluated. In order to increase the antioxidant activity, the synergistic antioxidant activity of berries was also investigated. The nanoencapsulation preparation conditions were optimized for maximal antioxidant stability and the optimized antioxidant stabilities were identified by in vitro and in vivo experiments.
○ Sale of berry drink have high antioxidant activity
Results ○As results of fermentations and antioxidant activity verifications using 10 berry juices and 4 lactic acid bacteria, 6 juices (black berry, cranberry, acai berry, raspberry, blue berry, grape) showed enhanced antioxidant activities. Especially, black berry showed 34% and 35% improved antioxidant activities by two lactic acid bacteria (ABY-3, LP-115).
○As results of fermentations and antioxidant activity verifications using 10 berry juices and 4 acetic acid bacteria, 5 juices (aronia, black berry, raspberry, cabbage, spinach) showed enhanced antioxidant activities.
Especially, black berry showed 49% improved antioxidant activities by two acetic acid bacteria (KCCM32831). ○Fermentation conditions using the mixed berry juice A and lactic acid bacteria (LP-115) were optimized through bioreactor. Concentrations of benzoic acid, benzaldehyde, and genistein 5-O-glucuronide were increased which could improve antioxidant activities during fermentation
Results ○The synergistic activity of combined blueberry and cabbage concentrates exhibited the most significant increase among the 45 combinations in ORAC values. The mixing ratio of ascorbic acid and trolox for synergistic activity in both ORAC and DPPH assays was optimized using response surface methodology. The optimized solution A-loaded nanoparticles showed higher antioxidant stability 5 ~ 48% than non-nanoencapsulated solution A both in vitro and in vivo.
Expected Contribution ○Commercialization of beverages with high antioxidant activities through the development of bioconversion process for enhanced antioxidant activities of various berry juices by lactic acid bacteria or acetic acid bacteria.
○Achievement of the original technology about bioconversion process for enhanced antioxidant activities of various berry juices
○Developing nanoencapsulation technology for improving antioxidant activity and stability of berries
○Developing the future core technology for improving the nutraceutical properties of established natural bioactive substance
