한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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천연보존료 복합 황금추출물이 유산균발효 마늘추출물의 저장성 및 기능성에 미치는 영향

Effects of Mixed Scutellaria baicalensis Extracts as Natural Preservative on Efficacy and Storage of Lactic Acid-Fermented Garlic Extract

  • 이희섭 (고려대학교 식품생명공학과) ;
  • 이성진 (고려대학교 식품생명공학과) ;
  • 손요한 (에스케이 바이오랜드(주) 기술연구원 식품연구소) ;
  • 유희종 (에스케이 바이오랜드(주) 기술연구원 식품연구소) ;
  • 조홍연 (고려대학교 식품생명공학과)
  • Lee, Hee-Seop (Department of Food and Biotechnology, Korea University) ;
  • Lee, Sun-Jin (Department of Food and Biotechnology, Korea University) ;
  • Sohn, Johann (Food R&D Center, SKbioland Co., Ltd.) ;
  • Yu, Heui-Jong (Food R&D Center, SKbioland Co., Ltd.) ;
  • Cho, Hong-Yon (Department of Food and Biotechnology, Korea University)
  • 투고 : 2016.09.06
  • 심사 : 2016.09.10
  • 발행 : 2017.01.31

초록

본 연구는 유산균발효 마늘추출물의 간 보호 효능에 대해 천연보존료인 복합 황금추출물이 유산균발효 마늘추출물의 간 보호 효능에 미치는 영향 여부를 확인하기 위해 수행되었다. 복합 황금추출물은 $H_2O_2$에 의한 산화적 손상에 대한 유산균발효 마늘추출물의 간 보호 효능에 있어서 유의적인 영향을 미치지 않았으며, acetaminophen에 의한 급성 간 손상 동물 모델에서 시료에 첨가된 복합 황금추출물은 유산균 발효 마늘추출물의 간 손상 억제 효능에 있어 유의적인 영향을 미치지 않았다. 이상의 결과들을 종합 고찰할 때 복합황금추출물은 기능성 원료의 유효성에 영향을 미치지 않으면서 액상제형 건강기능성식품의 안전성을 확보할 수 있는 천연보존제로 판단되었다.

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참고문헌

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