생명과학회지 (Journal of Life Science)

  • 제18권1호
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  • Pages.109-113
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  • 2008
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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조리에 따른 미더덕의 생리기능성 효과 변화

Changes of Biological Activites of Two Ascidians, Styela clava and Styela plicata, by Cooking

  • 차용준 (창원대학교 식품영양학과) ;
  • 이희영 (창원대학교 식품영양학과) ;
  • 정은정 (창원대학교 식품영양학과)
  • Cha, Yong-Jun (Department of Food and Nutrition, Changwon National University) ;
  • Lee, Hee-Young (Department of Food and Nutrition, Changwon National University) ;
  • Jeong, Eun-Jeong (Department of Food and Nutrition, Changwon National University)
  • 발행 : 2008.01.31
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초록

본 연구는 미더덕류의 새로운 가공제품 개발에서의 기초자료를 제공할 목적으로 미더덕과 흰멍게 생시료 및 가열조리 후의 생리기능성을 비교 검증하였다. DPPH소거능으로서의 항산화능($EDA_{50}$)은 생시료에서는 미더덕(8.46 mg/ml)이 흰멍게(12.05 mg/ml) 에 비해 활성이 높았으나, 가열조리 후에는 흰멍게는 생시료보다 오히려 1.3배 활성이 증가하였고, 미더덕에서는 70%의 잔존활성을 보였다. 생 미더덕은 B. subtilis, B. cereus 및 E. coli에서 항균활성 이 나타났으며, 가열조리 후에는 E. coli를 제외하고는 활성이 나타나지 않았다. 반면 흰멍게는 가열 후에도 생시료와 마찬가지로 S. typhimurium 균을 제외한 모든 균에 활성이 있었으며, 농도 (1,000-1,500 ppm)에 의한 차이는 없었다. ACE저해능은 나타나지 않았으며, 혈전용해능은 항산화능과 마찬가지로 생시료는 미더덕이 활성이 높았고, 가열 조리후에는 흰멍게의 경우 1.4배의 활성이 증가하였다.

For useful basic data in new ascidian processed products, this study investigated and compared the biological activities of two ascidians, Styela clava and Styela plicata, in two conditions with fresh one and cooking one at $100^{\circ}C$ for 10 min. By fresh state, Styela clava (8.46 mg/ml) had higher activity than Styela plicata (13.67 mg/ml) in the antioxidative assay ($EDA_{50}$), whereas Styela plicata (10.54 mg/ml) had higher than Styela clava (12.05 mg/ml) after cooking. Particularly the antioxidative activity of Styela plicata increased 1.3 times after cooking. Fresh Styela clava had antimicrobial activity against Bacillus subtilis, B. cereus, E. coli, whereas the activity appeared against E. coli only after cooking. However, antimicrobial activity in Styela plicata appeared against 4 gram positive bacteria (B. subtilis, B. cereus, S. aureus and L. monocytogenes) and E. coli, regardless of concentration level (1,000-1,500 ppm) and with/without cooking. ACE inhibitory activity was not observed in the samples. By cooking, the level of fibrinolytic activity increased to 1.79 from 1.24 plasmin unit/ml in Styela plicata, whereas the level decreased to 1.55 from 1.62 in 5tyela clava.

키워드

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피인용 문헌

  1. Comparison of Antioxidant and Antimicrobial Activities in Siraegi (Dried Radish Greens) according to Cooking Process vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.609
  2. Screening of Biological Activity of Solvent Extract from Styela clava Tunic for Fishery Waste Recycling vol.23, pp.1, 2014, https://doi.org/10.5322/JESI.2014.23.1.89