쌀겨발효추출물의 이화학적 특성 및 항산화 작용

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안희영;최다정;김보경;이재홍;조영수
Ahn, Hee-Young;Choe, Da-Jeong;Kim, Bo-Kyung;Lee, Jae-Hong;Cho, Young-Su

  • 투고 : 2015.07.09
  • 심사 : 2015.09.30
  • 발행 : 2015.09.30

초록

㈜한국바이오솔루션에서 제공받은 쌀겨발효 추출물(Fermented Rice-Bran, FRB)과 현재 시판 중에 있는 제품의 주원료로 사용되고 있는 미배아대두발효 추출물(Fermented Rice-Soybean, FRS)을 대조군으로 in vitro상에서의 이 화학적 특성과 생리활성 및 항산화작용에 대하여 검토하였다. 이화학적 특성으로 총 폴리페놀 화합물과 flavonoid 함량을 측정하였고, 생리활성 및 항산화작용은 DPPH 자유라디칼 소거활성, Fe/Cu 환원력, 간장 microsome을 이용한 지질 과산화 억제활성, linoleic acid 산화 실험계를 이용하여 측정하였다. 쌀겨발효 추출물의 총 폴리페놀과 flavonoids 함량은 각각 19.92 mg/g과 11.56 mg/g으로 미배아대두발효 추출물보다 높은 수치를 보였다. 쌀겨발효 추출물은 DPPH free radical 소거 활성능에서도 69.8%로 상당히 높은 소거율을 나타내었으며 환원력 또한, 처리농도 증가와 함께 높아지는 경향을 보였다. 간장 microsome을 이용한 지질 과산화 억제활성, linoleic acid 산화 실험계를 통한 지질과산화 억제활성을 확인한 결과, 쌀겨발효 추출물이 미배아대두발효 추출물보다 우수함을 확인하였다. 따라서, 본 연구는 건강식품소재 개발을 위해 쌀겨발효 추출물의 생리활성물질과 항산화 활성을 검토하는 기초 자료로 활용될 수 있을 것이라 사료된다.

키워드

Antioxidation;biological activities;fermentation;rice-bran;soybean

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