보고서 정보
| 주관연구기관 |
국립농업과학원
National Institute of Agricultural Sciences |
| 연구책임자 |
여수환
|
| 참여연구자 |
김소영
,
권희민
,
이수정
,
김순희
,
강지은
,
백성열
,
최한석
,
최송이
,
문지영
|
| 보고서유형 | 최종보고서 |
|---|
| 발행국가 | 대한민국 |
|---|
| 언어 |
한국어
|
| 발행년월 | 2021-02 |
|---|
| 과제시작연도 |
2020 |
| 주관부처 |
농촌진흥청
Rural Development Administration(RDA) |
| 등록번호 |
TRKO202100009615 |
| 과제고유번호 |
1395065478 |
| 사업명 |
FTA대응경쟁력향상기술개발(R&D) |
| DB 구축일자 |
2021-09-18
|
| 키워드 |
꾸지뽕.발효식초.종균.기능성 식품.실용화.Cudrania tricuspidata.Fermented vinegar.Starter.Functional food.Field application.
|
초록
▼
• 과일식초용 토착 초산균 확보·등록 및 종초 제조법을 확립하며, 정치발효 꾸지뽕 식초 최적제조조건을 구명하였다. 특히, 산도 6% 이상의 농가형 과일식초 제조기술 및 숙성관리기술을 개발하고 그 품질특성을 조사하였고 또 현장적용을 통한 농가형 꾸지뽕 발효식초 대량생산(200 L) 및 이를 활용한 다양한 식초 상품화기술을 개발하였다.
• 기업형 꾸지뽕 발효식초 개발을 위해 꾸지뽕 발효주 제조와 발효주의 식초 제조에 관한 건강 기능성 성분 및 향기 조성이 우수한 식초 제조 가능성을 제시하며 신기술 보급효과 기대가 가능하다.
• 과일식초용 토착 초산균 확보·등록 및 종초 제조법을 확립하며, 정치발효 꾸지뽕 식초 최적제조조건을 구명하였다. 특히, 산도 6% 이상의 농가형 과일식초 제조기술 및 숙성관리기술을 개발하고 그 품질특성을 조사하였고 또 현장적용을 통한 농가형 꾸지뽕 발효식초 대량생산(200 L) 및 이를 활용한 다양한 식초 상품화기술을 개발하였다.
• 기업형 꾸지뽕 발효식초 개발을 위해 꾸지뽕 발효주 제조와 발효주의 식초 제조에 관한 건강 기능성 성분 및 향기 조성이 우수한 식초 제조 가능성을 제시하며 신기술 보급효과 기대가 가능하다.
• 꾸지뽕 발효식초의 생리활성 분석을 통해 다양한 분야로 기용 가능성 확인함. 특히 동물 세포를 이용하여 체지방, 염증,인슐린 저항성 개선 효과를 확인하고, 체지방 및 대사질환 개선 분야로의 이용 가능성을 확인함. 또 동물 모델을 이용하여 체지방 및 대사질화 개선 효과를 확인한 결과로 다양한 대사질환 개선 효과 및 인체적용시험을 위한 IRB 승인을 확보하였다.
(출처 : 요약서 4p)
Abstract
▼
□ Purpose&Contents
○ Development of techniques for export of fermented vinegar with functional fruits
- Production and quality modernization of farm made C. tricuspidata fermented vinegar
- Manufacture of C. tricuspidata fermented vinegar for enterprises for mass production and establishmen
□ Purpose&Contents
○ Development of techniques for export of fermented vinegar with functional fruits
- Production and quality modernization of farm made C. tricuspidata fermented vinegar
- Manufacture of C. tricuspidata fermented vinegar for enterprises for mass production and establishment of functionality
- Effects of the fermented vinegar of fermented vinegar on reducing body fat and improving metabolic diseases : in vitro and in vivo analysis
□ Results
(1st) Development of techniques for farm made vinegar with functional fruits
○ Collect various types of vinegar from all over the country : 15 area, 97 pieces (vinegar, acetic acid bacteria)
○ Strain preservation center registration : KACC patented strain 7
○ Seed vinegar manufacturing : 30℃, GYC or AABL medium, EtOH 7∼8% static fermentation
○ Establishing production conditions for farm made C. tricuspidata fermented vinegar
- Fermentaion conditions : A. pasteurianus A37,&B7, 20℃&30℃, 30∼50 days
- Characteristics : Excellent acidity, main organic acid (acetic acid), total free amino acid (29 pieces)
○ Sensory scores : Better at 30℃ than at 20℃ fermentation conditions (color, taste, acceptability etc.)
○ Aging : Organic acid, free amino acid and flavor↑(15℃ Barrel, 25℃ Jar)
○ Field application : Small vinegar factory → Chungnam, Hong○○
○ Commercialization : Beverage, vinegar beans, vinegar egg, powder
(2nd) Fermentation techniques of functional fruits vinegar for exportion
○ 1:1 mixture of wine made from C. tricuspidata and vinegar starter made from excellent strain (A. pasteurianus YJ12) → 30℃, 2 months → ×2 vinegar
○ Production of C. tricuspidata fermented vinegar rich in carotene and phenolic compounds → High quality vinegar fortified with flavor ingredients and functional phenolic compounds
○ Confirmation of parishin derivative not found in domestic and foreign commercial vinegar with C. tricuspidata fermented vinegar
- Gastridin, 4-HBA, parishin A detection
○ Excellent confirmation for verification of differentiation between C. tricuspidata fermented vinegar and brewed vinegar
- Amino acid 5∼10 times↑, glutamic acid and GABA↑
- Antioxidant ability : DPPH, ABTS, FRAP↑
- Flavor ingredients : 2∼3 times↑
○ Product development : Liquid 2 (×1 vinegar, ×2 vinegar), powder 1
(3rd) Development of functional evaluation technique of functional enhanced fruit vinegar processed products
○ In vitro study on improving body fat and inflammation
- Inhibition of fat accumulation and related gene expression in fat cells
- Infibition of inflammation-related cytokines and gene expression by macrophages and fat cell inflammation and co-cultivation
○ A study on the improvement of high-fat diet and Tyloxapol-induced obesity/metabolic disease model
- Weight gain rate and reduced dietary efficiency, liver gypertrophy and weight reduction and negative and kidney weight reduction
- Inhibition of lipid accumulation in the liver, fat cell growth, and negarive body fat accumulation
- Increased dense lipid protein in serum and reduced cholesterol, triglycerides, blood sugar and insulin resistance
- Decreased arteriosclerosis index, arteriosclerosis correlation count, cardiac risk index, coronary artery index
- Decreased leptin in serum, increased adiponectin, decreased obesity-related enzyme activity
- Body fat reduction and anti-obesity effects by controlling the expression of major receptors in the liver of animal models
○ IRB approval
□ Expected Contribution
○ Quality scent of the health function fermented vinegar using the local specialty, C. tricuspidata commercial technology development
○ Apply the development of farm made-type C. tricuspidata fermented vinegar manufacturing technology to the site to develop high-value added export strategic products and solve problems at the site
○ Securing core technologies of exploring useful materials, compassion, mass production, extraction, efficacy and content verification
○ Utilization of functional products after developing the C. tricuspidata fermented vinegar with anti-obesity effects
○ The development of high-quality C. tricuspidata fermented vinegar field practicality technology contributes to the promotion of farmers’ income, export commercialization and revitalization of the domestic vinegar industry
(출처 : SUMMARY 6p)
목차 Contents
- 표지 ... 1
- 제출문 ... 2
- 보고서 요약서 ... 4
- 국 문 요 약 문 ... 5
- Summary ... 6
- 목차 ... 8
- 제 1 장 연구 개발 과제의 개요 ... 9
- 제 1 절 연구 개발 목적 ... 9
- 제 2 절 연구 개발의 필요성 ... 9
- 제 3 절 연구 개발 범위 ... 15
- 제 2 장 연구 수행 내용 및 결과 ... 16
- 제 1 절 과일식초 제조를 위한 토착 초산균 분리, 선발·등록 및 종초 제조법 확립 ... 16
- 제 2 절 정치발효를 통한 꾸지뽕 발효식초 제조조건 최적화 ... 49
- 제 3 절 중규모 형태의 농가형 꾸지뽕 과일식초제조 및 숙성관리기술 개발 ... 72
- 제 4 절 현장적용을 통한 맞춤형 꾸지뽕 식초 제조기술 보급 및 실용화 ... 106
- 제 5 절 꾸지뽕을 이용한 알코올 발효액 제조 및 꾸지뽕 기능성 성분 분석 ... 132
- 제 6 절 대량생산을 위한 기업형 꾸지뽕 식초 제조 및 기능성 확립 ... 157
- 제 7 절 기능성 꾸지뽕 식초 제품 표준 및 지표물질 확인 & 수출용 꾸지뽕 식초 시작품 생산 ... 188
- 제 8 절 꾸지뽕 발효식초의 체지방 개선 효과 및 기전분석 & 항산화 및 항고지혈 in vitro ... 192
- 제 9 절 꾸지뽕 소재 및 꾸지뽕 발효식초의 염증개선 효과 및 기전 분석 & 고지방식이 유도 비만모델 분석 in vivo/바이오마커 유전자 발현분석 ... 248
- 제 10 절 꾸지뽕 발효식초의 인슐린 저항성 개선 효과 및 기전분석 & Tyloxapol 유도 고지혈 모델 분석 in vivo/바이오마커 유전자 발현 분석 & IRB 심의 신청 ... 277
- 제 3 장 목표달성도 및 관련분야 기여도 ... 354
- 제 1 절 목표대비 달성도 ... 354
- 제 2 절 정량적 성과(논문게재, 특허출원, 기타)를 기술 ... 357
- 제 4 장 연구 결과의 활용 계획 ... 358
- 제 1 절 연구개발 결과의 활용방안 ... 358
- 제 2 절 기대성과 및 파급효과 ... 358
- 제 5 장 연구 개발 결과의 보안 등급 ... 359
- 제 6 장 연구시설·장비종합정보시스템에등록한 연구시설·장비현황 ... 359
- 제 7 장 연구개발과제의 대표적 연구실적 ... 360
- 제 8 장 기타사항 ... 362
- 제 9 장 참고문헌 ... 365
- 끝페이지 ... 385
![Nitrite-scavenging activity assay of ethanolic fermant and fermented vinegar of Cudrania tricuspidata fruit. The sample was treated with 0.1 N HCl solution (pH 1.2), then, added 1 mM NaNO2 solution. The mixture was incubated for 1 h at 37℃. After incubation, 2 % acetic acid and Griess reagent were added, then, incubated for 15 min at RT. (A) The absorbance of mixture at 520 nm was measured. (B) Nitrite inhibition (%) = [1 - (Abssample/Abscontrol without sample)] × 100. Each value represents the mean ± SD for three determinations. Control, phosphate buffer (vehicle) treated group as negative control; AA, ascorbic acid (1 mg/mL) treated group as positive control; 5-100, 5-100 μg ethanolic fermant and fermented vinegar of Cudrania tricuspidata fruit as sample group](https://nrms.kisti.re.kr/bitextimages/TRKO202100009615/TRKO202100009615_198_image_1.png "Nitrite-scavenging activity assay of ethanolic fermant and fermented vinegar of Cudrania tricuspidata fruit. The sample was treated with 0.1 N HCl solution (pH 1.2), then, added 1 mM NaNO2 solution. The mixture was incubated for 1 h at 37℃. After incubation, 2 % acetic acid and Griess reagent were added, then, incubated for 15 min at RT. (A) The absorbance of mixture at 520 nm was measured. (B) Nitrite inhibition (%) = [1 - (Abssample/Abscontrol without sample)] × 100. Each value represents the mean ± SD for three determinations. Control, phosphate buffer (vehicle) treated group as negative control; AA, ascorbic acid (1 mg/mL) treated group as positive control; 5-100, 5-100 μg ethanolic fermant and fermented vinegar of Cudrania tricuspidata fruit as sample group")
![Kinetic assays of human pancreatic lipase of enzyme target inhibition. Lineweaver Burk plots were used for the inhibition of target enzyme. The plots are expressed as 1/velocity (1/V) versus 1/substrate (1/[S]) with or without HBA (10, and 20 μg [0.8, and 1.6 μM]) as an inhibitor against human pancreatic lipase](https://nrms.kisti.re.kr/bitextimages/TRKO202100009615/TRKO202100009615_238_image_2.png "Kinetic assays of human pancreatic lipase of enzyme target inhibition. Lineweaver Burk plots were used for the inhibition of target enzyme. The plots are expressed as 1/velocity (1/V) versus 1/substrate (1/[S]) with or without HBA (10, and 20 μg [0.8, and 1.6 μM]) as an inhibitor against human pancreatic lipase")
![Kinetic assays of α‐glycosidase of enzyme target inhibition. Lineweaver‐Burk plots were used for the inhibition of target enzyme. The plots are expressed as 1/velocity (1/V)versus 1/substrate (1/[S]) with or without HBA (10, and 20 μg [0.8, and 1.6 μM]) as an inhibitor against α‐glycosidase](https://nrms.kisti.re.kr/bitextimages/TRKO202100009615/TRKO202100009615_239_image_2.png "Kinetic assays of α‐glycosidase of enzyme target inhibition. Lineweaver‐Burk plots were used for the inhibition of target enzyme. The plots are expressed as 1/velocity (1/V)versus 1/substrate (1/[S]) with or without HBA (10, and 20 μg [0.8, and 1.6 μM]) as an inhibitor against α‐glycosidase")
![Kinetic assays of phosphodiesterase IV of enzyme target inhibition. Lineweaver‐Burk plots were used for the inhibition of target enzyme. The plots are expressed as 1/velocity (1/V) versus 1/substrate (1/[S]) with or without HBA (10, and 20 μg [0.8, and 1.6 μM]) as an inhibitor against phosphodiesterase IV](https://nrms.kisti.re.kr/bitextimages/TRKO202100009615/TRKO202100009615_240_image_2.png "Kinetic assays of phosphodiesterase IV of enzyme target inhibition. Lineweaver‐Burk plots were used for the inhibition of target enzyme. The plots are expressed as 1/velocity (1/V) versus 1/substrate (1/[S]) with or without HBA (10, and 20 μg [0.8, and 1.6 μM]) as an inhibitor against phosphodiesterase IV")
![assays of citrate synthase of enzyme target inhibition. Lineweaver‐Burk plots were used for the inhibition of target enzyme. The plots are expressed as 1/velocity (1/V) versus 1/substrate (1/[S]) with or without HBA (10, and 20 μg [0.8, and 1.6 μM]) as an inhibitor against citrate synthase](https://nrms.kisti.re.kr/bitextimages/TRKO202100009615/TRKO202100009615_241_image_2.png "assays of citrate synthase of enzyme target inhibition. Lineweaver‐Burk plots were used for the inhibition of target enzyme. The plots are expressed as 1/velocity (1/V) versus 1/substrate (1/[S]) with or without HBA (10, and 20 μg [0.8, and 1.6 μM]) as an inhibitor against citrate synthase")
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