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.

• Ⅰ. 서론 1
• Ⅱ. 재료 및 방법 6
• 1. 실험 재료 6
• 1.1. 나물콩 6
• 1.2. 버섯균사체 및 배지 6
• 1.3. 시약 8
• 1.4. 기기 8
• 2. 실험 방법 9
• 2.1. 나물콩 액체배지에서의 균사체 선별 9
• 2.1.1. 일반 성분 9
• 2.1.2. 나물콩 분말 제조 9
• 2.1.3. 나물콩 액체배지에서의 버섯균사체 배양 9
• 2.1.4. 나물콩 액체배지에서의 버섯균사체량 10
• 2.1.5. 버섯균사체액의 pH 10
• 2.1.6. 버섯균사체액의 β-glucosidase 효소활성 10
• 2.1.7. 버섯균사체액의 isoflavone 함량 11
• 2.2. 가공방법에 따른 기계층버섯 균사체 발효콩의 특성 11
• 2.2.1. 증자콩, 발아콩, 볶음콩 제조 11
• 2.2.2. 종균제조, 균사체액 접종 및 발효 12
• 2.2.3. 버섯 발효콩의 일반특성 12
• 2.2.3.1. 일반성분 12
• 2.2.3.2. 색도 14
• 2.2.3.3. 효소활성 14
• 2.2.3.3.1. 효소액 조제 14
• 2.2.3.3.2. 효소활성 측정 14
• 2.2.3.4. 유리 아미노산 함량 15
• 2.2.3.5. 향기성분 15
• 2.2.4. 버섯 발효콩의 생리활성 16
• 2.2.4.1. 추출물 제조 16
• 2.2.4.2. 총 폴리페놀 함량 16
• 2.2.4.3. 총 플라보노이드 함량 16
• 2.2.4.4. DPPH(전자라디칼소거능)에 따른 항산화활성 18
• 2.2.4.5. Luminol(화학발광법)에 따른 항산화활성 18
• 2.2.4.6. Isoflavone 함량 19
• 2.2.4.7. β-(1,3)(1,6)-D-glucan 함량 19
• 2.2.5. 버섯 발효콩의 세포독성 20
• 2.2.6. 통계처리 21
• 2.3. 버섯균사체 발효콩 소재 이용 두유 적용실험 21
• 2.3.1. 버섯 발효콩 두유의 제조 21
• 2.3.2. 버섯 발효콩 두유의 품질 특성 22
• 2.3.2.1. 일반성분 22
• 2.3.2.2. 가용성 고형분 함량 22
• 2.3.2.3. 수소이온농도(pH) 및 생균수 22
• 2.3.2.4. 색도 25
• 2.3.2.5. Isoflavone 함량 25
• 2.3.3. 관능평가 26
• 2.3.4. 통계처리 26
• Ⅲ. 결과 및 고찰 27
• 3.1. 나물콩 액체배지에서의 버섯균사체 선별 27
• 3.1.1. 나물콩 일반성분 27
• 3.1.2. 나물콩 액체배지에서의 버섯균사체 활성 29
• 3.1.3. 나물콩 액체배지에서의 기질농도 영향 31
• 3.1.4. 나물콩 액체배지에서의 버섯균사체액 접종량에 따른 균사체량 31
• 3.1.5. 나물콩 액체배지에서의 pH와 β-glucosidase 효소활성 변화 35
• 3.1.6. 나물콩 액체배지에서의 isoflavone 함량 변화 38
• 3.2. 기계층버섯 발효콩의 일반특성 42
• 3.2.1. 버섯 발효콩의 일반성분 42
• 3.2.2. 버섯 발효콩의 색도 변화 42
• 3.2.3. 버섯 발효콩의 효소활성 변화 45
• 3.3. 기계층버섯 발효콩의 생리활성 47
• 3.3.1. 버섯 발효콩의 총 폴리페놀 함량 변화 47
• 3.3.2. 버섯 발효콩의 총 플라보노이드 함량 변화 49
• 3.3.3. 버섯 발효콩의 isoflavone 함량 변화 및 aglycone으로의 전환 51
• 3.3.4. 버섯 발효콩의 항산화활성 변화 54
• 3.3.5. 버섯 발효콩의 항산화활성과 생리활성간의 상관관계 59
• 3.3.6. 버섯 발효콩의 β-glucan 함량 59
• 3.3.7. 버섯 발효콩의 아미노산 함량 변화 62
• 3.3.8. 버섯 발효콩의 향기성분 변화 66
• 3.4. 기계층버섯 발효콩의 암세포 생장 억제 활성 71
• 3.5. 버섯 발효콩 분말 첨가 두유의 품질 특성 73
• 3.5.1. 버섯 발효콩 두유의 일반성분 73
• 3.5.2. 버섯 발효콩 두유의 고형분 함량 76
• 3.5.3. 버섯 발효콩 두유의 색도 76
• 3.5.4. 버섯 발효콩 두유의 저장 중 pH 및 생균수 변화 78
• 3.5.5. 버섯 발효콩 두유의 isoflvaone 함량 80
• 3.5.6. 버섯 발효콩 두유의 관능적 특성 82
• Ⅳ. 요약 84
• Ⅴ. 참고문헌 88