Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Properties and Antioxidant Activities of Fermented Mulberry by Lactic Acid Bacteria

오디 유산균 발효물의 이화학적 특성 및 항산화 활성

  • Lee, Dae-Hoon (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
  • 이대훈 (대구가톨릭대학교 식품공학전공) ;
  • 홍주헌 (대구가톨릭대학교 식품공학전공)
  • Received : 2015.10.14
  • Accepted : 2015.12.14
  • Published : 2016.02.29
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Abstract

The physicochemical properties and antioxidant activities of fermented mulberry by lactic acid bacteria were investigated. The viable cell counts of lactic acid bacteria slowly increased up to 8.31 log CFU/mL. The pH and titratable acidity were 3.90 and 0.15%, respectively, after 24 h of fermentation. Color in terms of L and a values decreased, whereas b and ${\Delta}E$ values increased. The total anthocyanin contents of fermented mulberry (171.40 mg/100 g) was higher than that of mulberry (144.70 mg/100 g). The cyanidin-3-glucoside and cyanidin-3-rutinoside contents of fermented mulberry were 61.39 mg/100 g and 85.45 mg/100 g, respectively. Total phenolic and flavonoid contents of fermented mulberry (10.75 g/100 g and 5.02 g/100 g, respectively) was higher than those of mulberry (4.53 g/100 g and 1.77 g/100 g, respectively). The oxygen radical absorbance capacity of fermented mulberry was $292.94{\mu}M/g$. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and superoxide radical scavenging activity of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were 17.40~58.21% and 32.63~87.34%, respectively. The ferric reducing antioxidant power and reducing power of fermented mulberry at $250{\sim}2,500{\mu}g/mL$ were $37.03{\sim}762.13{\mu}M$ and 0.12~0.74, respectively. The results suggest that mulberry fermented by lactic acid bacteria has potential as functional materials in food industry.

본 연구에서는 오디 유산균 발효물의 식품산업에서의 다양한 이용 가능성을 확인하기 위해 이화학적 특성 및 항산화 활성을 조사하였다. 생균수는 발효 24시간에서 가장 높은 8.31 log CFU/mL를 나타낸 다음 시간이 지남에 따라 균이 감소하였으며, pH 및 산도 또한 각각 발효 24시간에서 유의적인 감소(pH 3.90) 및 증가(0.15%)를 나타내었다. 색도는 L값 및 a값이 오디 발효 후 감소하고 b값 및 ${\Delta}E$값은 증가하였다. 총 안토시아닌 함량은 오디 발효물에서 100 g당 171.40 mg으로 함량이 증가하였으며, 안토시아닌 조성에서도 cyanidin-3-glucoside 및 cyanidin-3-rutinoside가 각각 100 g당 61.39 mg 및 85.45 mg으로 증가하였다. 오디 발효물의 총 폴리페놀 및 총 플라보노이드 함량은 100 g당 10.75 g 및 5.02 g으로 발효 전에 비해 높게 나타났으며, ORAC 또한 발효물에서 $292.94{\mu}M/g$으로 활성이 증가하였다. DPPH 및 superoxide radical 소거 활성에서는 오디 발효물에서 각각 17.40~58.21%, 32.63~87.34%로 무발효물보다 높은 소거 활성을 나타내었다. FRAP 및 환원력에서도 오디 발효물의 활성이 $37.03{\sim}762.13{\mu}M$ 및 0.12~0.74를 나타내어 농도 의존적으로 항산화 활성이 증가하였다. 따라서 페놀성 화합물 및 안토시아닌 함량이 증가한 오디 유산균 발효물을 향후 기능성 식품 소재로 적용 가능할 것으로 사료된다.

Keywords

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