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http://dx.doi.org/10.4163/jnh.2014.47.1.12

Exploration of optimum conditions for production of saccharogenic mixed grain beverages and assessment of anti-diabetic activity  

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)
Publication Information
Journal of Nutrition and Health / v.47, no.1, 2014 , pp. 12-22 More about this Journal
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.
Keywords
response surface methodology; volatile compounds; saccharogenic mixed grain beverage; ${\alpha}$-glucosidase; anti-diabetic activity;
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Times Cited By KSCI : 19  (Citation Analysis)
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