DOI QR코드

DOI QR Code

Quality Characteristics of White Bread Amended with Rosa multiflora Thunberg Extracts with Inhibitory Activity against Helicobacter pylori

Helicobacter pylori 억제효과를 가지는 영실(Rosa multiflora Thunberg) 추출물을 첨가한 식빵의 품질특성

  • Park, Ki Tae (School of Culinary Art & Baking technology, Dongju College University) ;
  • Woo, Hi Seob (School of Culinary Art & Baking technology, Dongju College University) ;
  • Cho, Young Je (School of Food Science Biotechnology/Food & Bio-Industry Research Institute, Kyungpook National University)
  • 박기태 (동주대학교 외식조리제과계열) ;
  • 우희섭 (동주대학교 외식조리제과계열) ;
  • 조영제 (경북대학교 식품공학부/식품생물산업연구소)
  • Received : 2012.06.28
  • Accepted : 2012.10.02
  • Published : 2012.10.31

Abstract

The optimum extraction of phenolic compounds from whole Rosa multiflora Thunberg fruits was accomplished using 70% ethanol, which produced extracts that generated a zone of inhibition around Helicobacter pylori of 13 mm when $200{\mu}g/mL$ phenolic compounds were applied. In this study, the quality of white bread baked from dough containing added Rosa multiflora Thunberg extracts was investigated. No deterioration of product quality factors including hydration of wheat flour, formation of dough and internal visual characteristics of dough was observed. However, white bread containing Rosa multiflora Thunberg extracts had a wet texture because of the high moisture level, as well as a high number of irregular bubble holes when compared to the control. Nevertheless, there were no remarkable differences between the sample and the control.

References

  1. Halliwell B. 1991. Drug antioxidant effects. A basis for drug selection? Drugs 42: 569-605. https://doi.org/10.2165/00003495-199142040-00003
  2. Choi JH, Kim DI, Park SH, Kim DW, Cho WK, Yu BP. 1999. Effects of rose fruit extract drinks on sociopsychological stress. Korean J Life Sci 9: 612-699.
  3. Masakazu A. 1962. Components of the flower petals of Rosa multiflora and Rubus hirsutus. Yakugaku Zasshi 82: 771-773. https://doi.org/10.1248/yakushi1947.82.5_771
  4. Hubner G, Wray V, Nahrstedt A. 1999. Flavonol oligosaccharides from the seeds of Aesculus hippocastanum. Planta Med 65: 638-642.
  5. Aritomi M. 1962. On the components of the flower petals of Rosa multiflora Thunb. and Rubus hirsutus Thunb. Yakugaku Zasshi 82: 771-773. https://doi.org/10.1248/yakushi1947.82.5_771
  6. Goodwin CS, Armstrong JA, Chilvers T, Peters M, Collins MD, Sly L, MacConnell W, Harper WES. 1989. Transfer of Campylobacter pylori and Campylobacter mustelae to Helicobacter gen. nov. as Helicobacter pylori comb. nov. and Helicobacter mustelue comb. nov. respectively. Int J Syst Bacteriol 39: 397-405. https://doi.org/10.1099/00207713-39-4-397
  7. Kil JH, Jung KO, Lee HS, Hwang IK, Kim YJ, Park KY. 2004. Effects of kimchi on stomach and colon health of Helicobacter pylori-infected volunteers. J Food Sci Nutr 9: 161-166. https://doi.org/10.3746/jfn.2004.9.2.161
  8. Steer HW. 1975. Ultrastructure of cell migration through the gastric epithelium and its relationship to bacteria. J Clin Path 28: 639-646. https://doi.org/10.1136/jcp.28.8.639
  9. Rhee KH, Youn HS, Baik SC, Lee WK, Cho MJ, Choi HJ, Maeng KY, Ko KW. 1990. Prevalence of Helicobacter pylori infection in Korea. J Korean Soc Microbiol 25: 475-490.
  10. Jones DM, Curry A. 1990. The genesis of coccal forms of Helicobacter pylori. In Helicobacter pylori Gastritis and Peptic Ulcer. Malfertheiner P, Ditschumeit H, eds. Springer-Verlh, Berlin, Germany. p 29-37.
  11. Folin O, Denis W. 1912. On phosphotungastic-phosphomolybetic compounds as color reagents. J Biol Chem 12: 239-249.
  12. Cho YJ, Ju IS, Kim BO, Kim JH, Lee BG, An BJ, Choo JW. 2007. The antimicrobial activity against Helicobacter pylori and antioxidant effect from the extracts of mulberry leaves (Morus alba L.). J Korean Soc Appl Biol Chem 50: 334-343.
  13. Sidwell VD, Hammerle OA. 1970. Changes in physical and characteristics of doughs and bread containing various amounts fish protein concentrate and lysine. Cereal Chem 47: 739-745.
  14. AACC. 2000. Approved methods of the AACC. 10th ed. American Association of Cereal Chemistry, St. Paul, MN, USA. 10-10b, 22-10, 54-21.
  15. Lewick PP, Pomaranska-Lazuka W, Witrowa-Rajachert D, Nowak D. 1998. Storage stability of dried onion. I. Color. J Food Quality 21: 505-516. https://doi.org/10.1111/j.1745-4557.1998.tb00540.x
  16. Fermandez M, Vega FA. 1981. Innocuous alterations in preserved onions, Allium cepa L. J Food Sci 46: 1966-1967. https://doi.org/10.1111/j.1365-2621.1981.tb04536.x
  17. Park YK, Lee CY. 1981. Identification of isorhamnetin- 4'-glucoside in onions. J Agric Food Chem 44: 34-46.
  18. Kang IH, Cha JH, Han JH, Lee SW, Kim HJ, Kwon SH, Ham IH, Hwang BS, Whang WK. 2005. Isolation of antioxidant from domestic Crataegus pinnatifida Bunge leaves. Kor J Pharmacogn 36: 121-128.
  19. Shin HL. 2003. Biological activity of phenol compound from muberry fruits. MS thesis. Sangju National University, Gyeongbuk, Korea.
  20. Craig WJ. 1999. Health-promoting properties of common herbs. Am J Clin Nutr 70: 491S-499S.
  21. Warren JR, Marshall B. 1983. Unidentified curved bacilli on gastric epithelium in active chronic gastritis. Lancet 321: 1273-1275. https://doi.org/10.1016/S0140-6736(83)92719-8
  22. Hazell SL, Lee A, Brady L, Hennessy W. 1986. Campylobacter pyloridis and gastritis: association with intercellular spaces and adaptation to an environment of mucus as important factors in colonization of the gastric epithelium. J Infect Dis 153: 658-663. https://doi.org/10.1093/infdis/153.4.658
  23. Oh YK, Kim CS. 2002. Effects of green tea powder on dough rheology and gelatinization characteristics. J Korean Soc Food Sci Nutr 31: 749-753. https://doi.org/10.3746/jkfn.2002.31.5.749
  24. Lindborg KM, Tragarch C, Eliasson AC, Dejmek P. 1997. Time-resolved shear viscosity of wheat flour doughs-effect of mixing, shear rate and resting on the viscosity of dough of different flours. Cereal Chem 74: 49-55. https://doi.org/10.1094/CCHEM.1997.74.1.49
  25. Bae JH, Woo HS, Choi HJ, Zhang Y, Choi C. 2001. Physicochemical properties of dough added Korean persimmon (Diospyros kaki L. folium) leaf powder. Food Sci Biotechnol 10: 590-597.
  26. Lee MJ, Kyung KH, Chang HG. 2004. Effect of mushroom (Lentinus Tuber-Regium) powder on the bread making properties of wheat flour. Korean J Food Sci Technol 36: 32-37.
  27. Bennett RE. 1985. Baking Science Laboratory. 2nd ed. American Association of Cereal Chemists, St. Paul, MN, USA. p 459.
  28. Bennet RE. 1990. Baking Science Laboratory, The amylograph. Americans Institute of Baking. Mannhattan, NY, USA. p 760-781.
  29. Roels SP, Cleemput G, Vandewalle X, Nys M, Delcour JA. 1993. Bread volume potential of variable quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels. Cereal Chem 70: 318-323.
  30. Chabot JF. 1976. Preparation of food science sample for SEM. Scanning Electron Microscopy 3: 279-283.

Cited by

  1. Inhibitory Activity against Helicobacter pylori of Isolated Compounds from Pinus koraiensis Siebold et Zucc Leaves vol.59, pp.1, 2016, https://doi.org/10.3839/jabc.2016.005