한국식품조리과학회지 (Korean journal of food and cookery science)
- 제15권6호
- /
- Pages.555-564
- /
- 1999
- /
- 2287-1780(pISSN)
- /
- 2287-1772(eISSN)
근채류의 기호도와 장내세균의 유해효소 억제효과
The Preference and Inhibitory Effect of Root Vegetables on β-Glucuronidase and Tryptophanase of Human Intestinal Bacteria
-
Han, Myung Joo
(Department of Food and Nutrition, Kyung Hee University) ;
- Kim, Na Young (Department of Food and Nutrition, Kyung Hee University)
- 투고 : 1999.08.27
- 발행 : 1999.12.31
초록
식이섬유를 함유한 근채류의 기호도를 조사하고 장내유산균 증식효과와 장내유해균이 생산하는
The objective of this study was to investigate the preference of root vegetables and the inhibitory effect of the vegetables on harmful enzymes of intestinal bacteria. Two hundred fifty respondents in Seoul area surveyed to obtain information from Sep. 30 to Oct. 30, 1998. Respondents preferred Inpuomoea batatas (sweet potato, 4.05), Solanum tuberosum(potato, 3.97), Allium cepa(onion, 3.68), Codonopsis lanceolata(3.64) and Raponus sativus(redish, 3.60). The growth of B. breve K-110 was effectively increased by adding 0.5% extract of Solanum tuberosum(139%), Codonopsis lamceolate(145%), Dioscorea japonica(164%), Colocisia antiquorum(144%) extract to the medium. B. breve K-100 for beneficial bacteria, and E. coli HGU-3 or Bacteroides JY-6 for harmful bacteria were used to determine the inhibitory effect of root vegetables on harmful intestinal enzymes after co-culturing harmful and beneficial bacteria. The extract of Solanum tuberosum, Codonopsis lanceolata, Dioscorea japonica (yam) and Colocisia antiquorum (taroes) showed inhibitory effect on