기계층버섯 균사체로 발효한 나물콩의 생리활성 및 식품 적용

김인원 전북대학교 일반대학원 2018 국내박사

To expand the utilization of domestic sprout soybeans that can not be used as sprouts, among the physiologically active substances present in sprout soybeans, the conversion to aglycone, a physiologically active form of isoflavone which acts as a vegetable estrogen, was carried out by using the mushroom mycelium. Irpex lacteus mycelia, which showed fast activity and relatively high level of isoflavone bioactive conversion in sprout soybean liquid medium, was used as a spawn for a sprout soybean solid culture. Beans were treated with steaming(SS), germinating(GS), roasting(RS) and fermented with I. lacteus mycelia 10%(v/w) for 20 days to enhance biological activities of their sprouts. The total phenolic contents, flavonoids, isoflavone, and DPPH(2,2-diphenyl-1-picrylhydra zyl) radical scavenging activity of each fermented bean were examined every 5 days for 20 days(25℃, 80%). For the application to food, free amino acid, β-glucan contents, antioxidative activity by luminol method, and cytotoxicity were measured for sprout soybeans fermented with I. lacteus mycelia on the 5th day. The quality characteristics of soymilk were investigated using sprout soybeans powder fermented with I. lacteus mycelia. The total phenolic, flavonoid, isoflavone, and radical scavenging activity of each fermented bean preparation were examined every 5 days for 20 days. The total phenolic content of SS, GS, and RS preparations was 9.61, 10.23, and 10.46 mg/g, respectively, after 15 days of fermentation. These concentrations were approximately 4-5 folds higher compared to initial levels. The total flavonoid content was 2-4 folds higher than initial levels. Of all the treatments, the isoflavone content was highest in the RS sample(6.84 mg/g). The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of beans fermented with I. lacteus mycelia was increased 2-8 folds after 20 days of fermentation. Antioxidant activity components were increased by fermentation of I. lacteus mycelia irrespective of soybean treatments. The correlation coefficients between antioxidant activity(DPPH) and total phenol content(TPC) was highest in all the treatments. The β-glucan contents of beans fermented with I. lacteus mycelia was increased 4∼5 folds after 5th day of fermentation, SS(3.16%), GS(3.11%), and RS(3.20%). Free amino acids were detected 23 species, there were no difference in contents according to processing method, amino acid contents of the sprout soybeans fermented with I. lacteus mycelia after 5th days, increased from 5.69 mg/g to 19.11 mg/g(SS), from 5.68 mg/g to 18.91 mg/g(GS), from 4.16 mg/g to 23.57 mg/g(RS). Volatile components were identified by Puge & trap method, SS isolated forty fractions, SS fermented with I. lacteus mycelia after 5th days(SSF) isolated forty one, GS isolated forty fractions, GS fermented with I. lacteus mycelia after 5th days(GSF) isolated forty five, RS isolated twenty-five fractions, RS fermented with I. lacteus mycelia after 5th days(RSF) isolated thirty fractions. Volatile components of sprout soybean fermented with I. lacteus mycelia decreased the ratio of 2-ethyl furan to n-hexanal, 1-hexanal, propanone, propanol and benzaldehyde by fermented mushroom mycelia, 1-octen-3-ol, 3-octanol and 5-undecene, which are typical fragrance components of mushrooms, were increased. Cell viability rate(%) investigated inhibitory effect on HT29 cell, human colorectal carcinoma cell and HepG2, human hepatocellular carcinoma cells in CCK-8 assay of sprout soybeans fermented with I. lacteus mycelia. Cell viability rate(%) in HT29 cell were significantly lower than that of blank. Cell viability rate(%) in HepG2 cell were higher than that of blank. In general, the inhibitory effect on HT29 cell of sprout soybean fermented with I. lacteus mycelia were confirmed in all samples, and cell viability was decreased with increasing concentration. Soymilk was manufactured adding sprout soybean powder fermented with I. lacteus mycelia, which was determined to be adequate in terms of isoflavone contents and sensory testing by the 7 point scale method(P<0.05), with a 10% powder added. Based on the above results, it is expected to use of I. lacteus mycelia as a new material of mushroom mycelium which gives fast growth, increase of physiological activity and change of volatile components in sprout soybean media. The concentration of the liquid-media for inoculation in the sprout soybean solid medium was obtained by inoculating a mycelium 10%(v/w), which was activated in the liquid medium for the secondary time, and cultured at 25℃, 80% for 5 days. The antioxidant activity of roasted soybeans was higher in the physiological activity test by applying the mycelium to the different processing methods(steaming, germinating, and roasting) of the soybeans. More researches of the activity of various enzymes in I. lacteus mycelia such as how to apply the processing method to food materials are needed. In addition, the future research in the application to various foods and the toxicity test for normal cells will be also needed.

Quality and physicochemical characteristics of commercial and newly developed Sunsik products

방애솔 전남대학교 2017 국내석사

Sunsik is the product made by grinding roasted grain, vegetable, nut or seaweed and it is in great demand as a good meal replacement because of its convenience to eat. In this study, the quality and physicochemical characteristics of 10 kinds of commercial (A to J) and newly developed (D-1 to D-5) Sunsik products were investigated. The Sunsik D-1, D-2 and D-3 were made by different roasting temperature and time (D-1: 220 ℃, 15 min, D-2: 220 ℃, 25 min, D-3: 230 ℃, 15 min). The Sunsik D-4 was made by grain flours that were passed through 100-mesh while particle size of the other products was 140-mesh. The Sunsik D-5 was made by different formulation with substitution of germinated grains. In commercial Sunsik, the moisture content of Sunsik was ranged from 1.00 to 3.23% and lightness value was range of 64.5-76.3. The particle size of Sunsik J had the largest (55.2 µm), whereas Sunsik I had the smallest (24.1 µm). The viscosity was appeared in the various range from 35 cP to 976 cP and sugar content was range of 1.13-3.73 °brix. The pH was appeared in the similar range of 5.97-6.70. Gelatinization peak of 5 kinds of Sunsik (A, D, E, G and H) was not observed. The total aerobic counts were range of 2-4 log CFU/ml in microbial safety test. The 5 kinds of Sunsik (B, C, E, I and J) did not detect in coliform group. In sensory evaluation, Sunsik B, E and I had good scores in overall acceptance because they had lower viscosity but higher sweetness and savory flavor than other products. In newly developed Sunsik, the moisture content of Sunsik was range of 3.24-7.10% and lightness value was range of 69.2-73.2. The particle size of D-4 had the largest (50.1 µm), whereas D-2 had the smallest (38.4 µm). The viscosity and sugar content was appeared in the similar range from 57 cP to 74 cP and from 1.5 to 1.7 °brix, respectively. The pH was appeared in the similar range of 6.30-6.55. Gelatinization enthalpy of D-4 had the highest (4.46 J/g), whereas D-3 had the lowest (2.95 J/g). The total aerobic counts were range of 3-4 log CFU/ml in microbial safety test and the coliform group did not detected. In sensory evaluation, Sunsik D-2 and D-5 had good scores in overall acceptance because they had higher savory flavor and suitable viscosity than other the test Sunsik.