발효 미생물에 따른 누에동충하초 발효산물의 특성

서지정보

ㆍ발행기관 : 한국버섯학회 ㆍ수록지정보 : 한국버섯학회지 / 15권 / 4호
ㆍ저자명 : 조유영, 권해용, 김현복, 지상덕

목차

서 론
재료 및 방법
시험재료 및 균주
누에동충하초 발효
누에동충하초 발효산물의 당도, 환원당 정량분석
누에동충하초 발효산물의 단백질 함량 및 분자량 분포분석
누에동충하초 발효산물의 총폴리페놀, 총플라보노이드및 항산화 활성
누에동충하초 발효산물의 tyrosinase 저해 활성
누에동충하초 발효산물의 혈전용해 활성
통계학적 분석
결과 및 고찰
누에동충하초 발효산물의 당도, 환원당 정량분석
누에동충하초 발효산물의 단백질 함량 및 분자량 분포분석
누에동충하초 발효산물의 총폴리페놀, 총플라보노이드,항산화 활성 및 tyrosinase 저해활성
누에동충하초 발효산물의 혈전용해 활성
적 요
감사의 글
References

영어 초록

In order to develop fermented silkworm “Dongchunghacho” (Paecilomyces tenuipes) with improved absorption and increased effectiveness, we fermented Dongchunghacho using four kinds of microorganisms, viz., lactic acid bacteria, Bacillus subtilis, Natto bacillus, and yeast. A total of 15 samples were fermented using a combination of microbial inoculation culture and conditions to produce fermentation products. The contents of basic components such as sugar, reducing sugar, protein, total polyphenol, and total flavonoid were examined as well as the antioxidant, tyrosinase inhibitory, and thrombolytic activities of the fermented products were analyzed. We observed that reducing sugar and protein contents decreased in most of the fermented products, but the products fermented using yeast exhibited higher sugar content and, thus, higher sweetness. Total polyphenol content and antioxidant activity did not increase in fermented products compared to non-fermented Dongchunghachos, but total flavonoid content and tyrosinase inhibitory and thrombolytic activities increased by fermentation. In particular, total flavonoid content and tyrosinase inhibitory and thrombolytic activities primarily increased in the products fermented using yeast and lactic acid bacteria. However, it was not possible to confirm the increase in these activities in samples fermented by single fermentation using only yeast. Therefore, we propose that it will be possible to develop fermented food from silkworm Dongchunghacho (P. tenuipes) with excellent health benefits through additional study of multiple fermentation conditions using lactic acid bacteria and yeast.

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