Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Exploration of optimum conditions for production of saccharogenic mixed grain beverages and assessment of anti-diabetic activity

잡곡당화음료 제조 최적 조건 탐색 및 항당뇨 활성 평가

  • Lee, Jae Sung (Department of Bio-Health Technology, Kangwon National University) ;
  • Kang, Yun Hwan (Well-Being Bioproducts RIC, Kangwon National University) ;
  • Kim, Kyoung Kon (Department of Bio-Health Technology, Kangwon National University) ;
  • Yun, Yeong Kyeong (Department of Bio-Health Technology, Kangwon National University) ;
  • Lim, Jun Gu (Well-Being Bioproducts RIC, Kangwon National University) ;
  • Kim, Tae Woo (Well-Being Bioproducts RIC, Kangwon National University) ;
  • Kim, Dae Jung (Well-Being Bioproducts RIC, Kangwon National University) ;
  • Won, Sang Yeon (NS Mall) ;
  • Bae, Moo Hoan (NS Mall) ;
  • Choi, Han Seok (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choe, Myeon (Department of Bio-Health Technology, Kangwon National University)
  • 이재성 (강원대학교 생명건강공학과) ;
  • 강윤환 (강원대학교 강원웰빙특산물산업화지역혁신센터) ;
  • 김경곤 (강원대학교 생명건강공학과) ;
  • 윤연경 (강원대학교 생명건강공학과) ;
  • 임준구 (강원대학교 강원웰빙특산물산업화지역혁신센터) ;
  • 김태우 (강원대학교 강원웰빙특산물산업화지역혁신센터) ;
  • 김대중 (강원대학교 강원웰빙특산물산업화지역혁신센터) ;
  • 원상연 ((주)엔에스쇼핑) ;
  • 배무환 ((주)엔에스쇼핑) ;
  • 최한석 (농촌진흥청 국립농업과학원 발효식품과) ;
  • 최면 (강원대학교 생명건강공학과)
  • Received : 2013.12.02
  • Accepted : 2014.01.16
  • Published : 2014.02.28
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Abstract

Purpose: This study was conducted to establish the production conditions through optimization of the production process of beverages using Aspergillus oryzae CF1001, and to analyze volatile compounds and antidiabetic activity. Methods: The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables gelatinization temperature (GT, $X_1$), saccharogenic time (ST, $X_2$), and dependent variable; ${\Delta}E$ value (y). The condition with the lowest ${\Delta}E$ value occurred with combined 45 min ST and $50^{\circ}C$ GT. The volatile compounds were analyzed quantitatively by GC-MS. Results: Assessment of antidiabetic activity of saccharogenic mixed grain beverage (SMGB) was determined by measurement of ${\alpha}$-glucosidase inhibition activity, and glucose uptake activity and glucose metabolic protein expression by reverse transcriptase polymerase chain reaction (RT-PCR) and western blot analysis. Results of volatile compounds analysis, 62 kinds of volatile compounds were detected in SMGB. Palmitic acid (9.534% ratio), benzaldehyde (8.948% ratio), benzyl ethyl ether (8.792% ratio), ethyl alcohol (8.35% ratio), and 2-amyl furan (4.826% ratio) were abundant in SMGB. We confirmed that ${\alpha}$-glucosidase inhibition activity, glucose uptake activity, and glucose-metabolic proteins were upregulated by SMGB treatment with concentration dependent manner. Conclusion: Saccharogenic mixed grain beverage (SMGB) showed potential antidiabetic activity. Further studies will be needed in order to improve the taste and functionality of SMGB.

본 연구에서는 Aspergillus oryzae CF1001 균주를 이용하여 잡곡당화음료 개발조건의 최적화와 향기성분을 분석하고 항당뇨 활성을 확인하고자 하였다. 중심합성실험계획법에 의해 당화온도 $50.71^{\circ}C$, 호화시간 45.12분이 최적 당화조건으로 선정되었으며, 당화온도가 호화시간에 비하여 $Brix^{\circ}$ 증가에 더 많은 영향을 미치는 것으로 확인되었다. 잡곡당화음료의 휘발성 향기성분은 33가지 동정성분과 29가지의 미지 성분이 분석되었다. 소장 내 당흡수와 관련된 ${\alpha}$-glucosidase 활성억제능은 농도 의존적으로 증가하는 것으로 나타났다. HepG2 세포의 glucose uptake 활성을 확인한 결과, 인슐린에 관계없이 glucose uptake가 증가하였으며, 관련 단백질인 GLUT-2, -4의 발현 또한 증가하는 것으로 나타났다. 세포 내 당소모대사 관련 효소인 GK와 PDH도 증가하는 것으로 나타났으며, 잉여로 남은 glucose를 지방으로 전환 저장하는 ACL, ACC 유전자도 증가하는 것으로 나타났다. 이를 통해 잡곡당화음료가 glucose uptake와 세포 내 당소모대사 증가를 도우며, 남는 glucose를 지방으로 전환 저장시키는데 도움을 줄 것으로 사료된다.

Keywords

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