• 한국식품영양과학회지
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• 제41권8호
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• pp.1049-1056
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• 2012

본 연구에서는 여러 영양성분 및 생리활성 물질 함량이 높은 포도박의 이용가치를 증진시키기 위한 연구의 일환으로 Bacillus subtilis(BS), Lactobacillus plantarum(LP), L. casei(LC), Candida utilis(CU), Saccharomyces cerevisiae strain CHY1011(Y1), S. cerevisiae strain ZP 541(Y2), 혼합 발효(M) 등의 여러 유용 미생물을 이용하여 포도박을 발효시킨 후 미생물별 포도박 발효물에 대한 항산화 활성 변화 및 항균활성을 탐색하였다. 포도박 발효물의 추출수율은 BS(10.74%) 발효물이 가장 높았고, M(9.71%), Y2(9.60%), CU(9.55%), LC(8.68%), Y1(7.49%%), LP(7.36%) 순이었다. 총 phenol 함량 측정 결과 대조군은 발효한 포도박에 비해 유의적(p<0.05)으로 높은 값을 보였으며, 발효 균주 중에서는 LP로 발효한 발효물이 가장 큰 값을 나타내었다. 포도박 발효물의 DPPH radical 소거능을 측정한 결과, 대조군의 $IC_{50}$값이 0.16 mg/mL로 나와 가장 높은 항산화 활성을 보였다. 포도박 발효물의 경우 LP 발효물이 0.28 mg/mL로 가장 높은 항산화 활성은 나타내었다. ABTS radical 소거능은 대조군의 $IC_{50}$값이 0.22 mg/mL로 가장 높게 나왔고, 포도박 발효물의 경우 LP 발효물이 0.53 mg/mL로 가장 높은 활성을 나타내었다. FRAP value(5 mg/mL)는 LP로 발효한 시료가 2.44 mM로 가장 높게 나왔으나 대조군의 $12.27{\pm}0.16mM$과는 유의차를 보이지 않았다. 항균활성은 대조군에서 항균활성을 나타내지 않은데 반해 LC로 발효시킨 포도박 발효액이 5 mg/disc의 농도에서 항균활성에 사용된 모든 균주에 대해 10.5~11 mm의 항균활성을 나타내어 LC배양이 항균활성을 나타내는 물질을 생산해내는 것으로 사료되었다. 따라서 여러 유용미생물을 이용한 포도박 발효의 경우 유산균을 이용한 발효 시 기능성 물질 생산 증진에 우수한 효과를 나타내리라 사료되며, 특히 L. casei를 이용한 포도박 발효는 항균활성과 같은 기능성 증가를, L. plantarum을 이용한 발효는 항산화 활성에 긍정적인 효과를 나타내었다.

• 한국식품영양학회지
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• 제9권3호
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• pp.265-270
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• 1996

When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

• Preventive Nutrition and Food Science
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• 제20권2호
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• pp.94-101
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• 2015

Grape products have been known to exert greater antioxidant and anti-obesity than anti-hyperglycemic effects in animals and humans. Omija is used as an ingredient in traditional medicine, and it is known to have an anti-hyperglycemic effect. We investigated whether the combined extracts of grape pomace and omija fruit (GE+OE) could reduce fat accumulation in adipose and hepatic tissues and provide beneficial effects against hyperglycemia and insulin resistance in type 2 diabetic mice. C57BL/KsJ-db/db mice were fed either a normal control diet or GE+OE (0.5% grape pomace extract and 0.05% omija fruit extract, w/w) for 7 weeks. GE+OE decreased plasma leptin and resistin levels while increasing adiponectin levels and reducing the total white adipose tissue weight. Furthermore, GE+OE lowered plasma free fatty acid (FFA), triglyceride, and total-cholesterol levels as well as hepatic FFA and cholesterol levels. Hepatic fatty acid synthase and glucose 6-phosphate dehydrogenase activities were decreased in the GE+OE group, whereas hepatic ${\beta}$-oxidation activity was increased. Furthermore, GE+OE supplementation not only reduced hyperglycemia and pancreatic ${\beta}$-cell failure but also lowered blood glycosylated hemoglobin and plasma insulin levels. The homeostasis model assessment of insulin resistance levels was also decreased and the decrease seems to be mediated by the lowered activities of hepatic glucose-6-phosphatase and phosphoenolpyruvate carboxykinases. The present data suggest that GE+OE may have the potential to reduce hyperglycemia, insulin resistance, and obesity in patients with type 2 diabetes.

• Asian-Australasian Journal of Animal Sciences
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• 제24권12호
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• pp.1763-1770
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• 2011

Fifty-six [(Duroc${\times}$Yorkshire)${\times}$Landrace] pigs with an average initial BW of 19.3${\pm}$0.17 kg were used in this 15-wk growth experiment to investigate the effects of grape pomace fermented by Saccharomyces boulardii on pig growth performance, nutrient digestibility and quality attributes of pork. Pigs were allotted to 2 dietary treatments (7 replications) based on their initial BW in a randomized complete block design. The experimental treatments were: i) control (CON; basal diet), ii) FGPP (CON+30 g/kg fermented grape pomace product). Dietary FGPP improved (p<0.05) average daily gain (ADG), coefficient apparent total tract digestibility (CATTD) of dry matter (DM) and nitrogen (N) during 35-70 d of the experiment. Similarly, pigs fed the FGPP supplemented diet had a higher N digestibility (p<0.05) in the finisher phase (day 71-105). Dietary FGPP increased (p<0.05) the marbling score, the redness ($a^*$) and yellowness ($b^*$) values, as well as the anti-oxidative ability (lower TBARS). The inclusion of FGPP reduced palmitic acid (C:16:0), stearic acid (C:18:0), arachidic acid (C:20:0) and SFA levels (p<0.05) in subcutaneous fat. An increased (p<0.05) linoleic acid (C18:2n6), total PUFA and PUFA/SFA ratio were observed in the FGPP group. Dietary FGPP supplementation decreased the arachidic acid (C:20:0) level in longissimus muscle (LM). In conclusion, dietary inclusion of FGPP at the level of 30 g/kg improved the growth performance, nutrients digestibility and altered the fatty acid pattern in the subcutaneous fat as well as some attributes of pork meat.

• Nutrition Research and Practice
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• 제9권3호
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• pp.227-234
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• 2015

BACKGROUND/OBJECTIVES: We investigated the effects of a combination of grape pomace (Vitis labrusca, Campbell Early) and Omija fruit (Schizandra chinensis, Baillon) ethanol extracts on lipid metabolism and antioxidant defense system in diet-induced obese mice. MATERIALS/METHODS: Forty male C57BL/6J mice were divided into four groups and fed high-fat diet (control group, CON) or high-fat diet added 0.5% grape pomace extract (GPE), 0.05% Omija fruit extract (OFE) or 0.5% GPE plus 0.05% OFE (GPE+OFE) for 12 weeks. RESULTS: In contrast to the GPE- or OFE-supplemented groups, the GPE+OFE group showed significantly lower body weight and white adipose tissue weights than the CON group. Moreover, GPE+OFE supplementation significantly decreased plasma total cholesterol and increased the plasma HDL-cholesterol/total-cholesterol ratio (HTR) compared to the control diet. The hepatic triglyceride level was significantly lower in the GPE+OFE and GPE groups by increasing ${\beta}$-oxidation and decreasing lipogenic enzyme compared to the CON group. Furthermore, GPE+OFE supplementation significantly increased antioxidant enzyme activities with a simultaneous decrease in liver $H_2O_2$ content compared to the control diet. CONCLUSIONS: Together our results suggest that supplementation with the GPE+OFE mixture may be more effective in improving adiposity, lipid metabolism and oxidative stress in high-fat diet-fed mice than those with GPE and OFE alone.

• 한국축산식품학회지
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• 제34권2호
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• pp.200-206
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• 2014

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.

• 한국축산식품학회지
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• 제42권3호
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• pp.504-516
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• 2022

This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4℃. Moreover, fatty acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet did not affect whey and Ricotta lipid content, conversely, significant variations were instead observed with regard to color. A lower amount of total phenolic compounds was found in WBR cheese-making, on the contrary, an opposite trend was highlighted in Ricotta T1 although no variations in antioxidant properties were detected. Moreover, GP modified fatty acid profile of whey and Ricotta but did not have any effect on protein profile of the main whey protein. The reduction of hexanal in Ricotta during the ripening suggest a better oxidative stability. The obtained results therefore suggested that the GP inclusion in the ewes diet, while modifying some chemical parameters, did not induce negative effects on the characteristics and quality of dairy by-products.

• 한국식품영양과학회지
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• 제39권9호
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• pp.1353-1358
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• 2010

폐자원으로써 버려지는 포도 가공부산물의 활용을 위한 기초연구로 본 연구에서는 포도부산물의 건조방법에 따른 일반성분, 색도, pH, 항산화성분 및 활성을 비교분석 하였다. 일반성분의 경우, 회분, 조지방, 조단백 함량은 열풍건조시료에서 더 높은 함량을 나타내었다. 색도 측정결과, L값(명도)과 a값(적색도)은 동결건조 한 시료가 더 높게 나타난 반면, b값(황색도)의 경우 열풍건조시료에서 높은 값을 나타내었다. pH는 열풍건조시료의 pH가 동결건조시료에 비해 약간 높은 값을 나타내었으나 큰 차이는 보이지 않았다. 총 폴리페놀 함량 및 안토시아닌 함량은 동결건조시료에서 더 높은 함량을 나타내었다. 항산화 활성 측정 결과 라디칼 소거능의 경우, DPPH 및 ABTS 라디칼 소거능이 열풍건조시료에 비해 동결건조시료에서 비교적 우수한 활성을 나타내었다. 반면, 환원력으로 측정한 항산화 활성의 경우, reducing power 및 FRAP 값이 동결건조시료에 비해 열풍건조시료에서 높은 활성을 나타내었으나 수치상으로 큰 차이를 보이지는 않았다. 이상의 결과에서 건조방법에 따른 항산화 성분과 항산화 활성을 비교한 결과 열풍건조시료에 비해 동결건조 시료가 더 우수한 것으로 사료된다.

• Journal of Microbiology
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• 제45권6호
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• pp.521-527
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• 2007

Several yeast strains degrading malic acid as a sole carbon and energy source were isolated from Korean wine pomace after enrichment culture in the presence of malic acid. Among them, the strain designated as KMBL 5774 showed the highest malic acid degrading ability. It was identified as Issatchenkia orientalis based on its morphological and physiological characteristics as well as the nucleotide sequences of the internal transcribed spacer (ITS) 1-5.8S rDNA-ITS II region. Phylogenetic analysis of the ITS I-5.8S rDNA-ITS II sequences showed that the KMBL 5774 is the closest to I. orientalis zhuan 192. Identity of the sequences of the KMBL 5774 was 99.5% with those of I. orientalis zhuan 192. The optimal pH of the media for the growth and malic acid degradation by the yeast was between 2.0 and 3.0, suggesting that the strain is an acidophile. Under the optimized conditions, the yeast could degrade 95.5% of the malic acid after 24 h of incubation at $30^{\circ}C$ in YNB media containing 2% malic acid as a sole carbon and energy source.

• Asian-Australasian Journal of Animal Sciences
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• 제29권10호
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• pp.1416-1423
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• 2016

This study was designed to investigate the effect of grape pomace powder (GPP), mangosteen peel powder (MPP) and monensin on feed intake, nutrients digestibility, microorganisms, rumen fermentation characteristic, microbial protein synthesis and nitrogen balance in dairy steers. Four, rumen fistulated dairy steers with initial body weight (BW) of $220{\pm}15kg$ were randomly assigned according to a $4{\times}4$ Latin square design to receive four treatments. The treatments were as follows: T1 = control, T2 = supplementation with monensin at 33 mg/kg diet, T3 = supplementation with GPP at 2% of dry matter intake, and T4 = supplementation with MPP at 30 g/kg diet. The steers were offered the concentrate diet at 0.2% BW and 3% urea treated rice straw (UTRS) was fed ad libitum. It was found that GPP supplemented group had higher UTRS intake and nutrient digestibility in terms of neutral detergent fiber and acid detergent fiber than those in control group (p<0.05). Ammonia nitrogen ($NH_3-N$) and blood urea-nitrogen concentration were higher in monensin, GPP and MPP supplemented groups (p<0.05). Total volatile fatty acids and propionate in the GPP group were higher than those in the control group (p<0.05) while acetate concentration, and acetate to propionate ratio were decreased (p<0.01) when steers were supplemented with GPP, monensin, and MPP, respectively. Moreover, protozoal populations in GPP, MPP, and monensin supplementation were significantly lower than those in the control group (p<0.05), while cellulolytic bacterial population was significantly higher in the control group (p<0.05). Nitrogen retention, microbial crude protein and efficiency of microbial nitrogen synthesis were found significantly higher in steers that received GPP (p<0.05). Based on this study it could be concluded that the GPP has potential as an alternative feed supplement in concentrate diets which can result in improved rumen fermentation efficiency, digestibility and microbial protein synthesis in steers fed on treated rice straw.