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Development of a functional yogurt fortified with ubiquinone, isoflavone, and γ-aminobutyric acid

유비퀴논, 이소플라본, γ-aminobutyric acid가 강화된 기능성 요구르트 개발

  • Pyo, Young-Hee (Department of Food and Nutrition, Sungshin Women's University) ;
  • Noh, Young-Hee (Department of Food and Nutrition, Sungshin Women's University)
  • 표영희 (성신여자대학교 식품영양학과) ;
  • 노영희 (성신여자대학교 식품영양학과)
  • Received : 2019.05.07
  • Accepted : 2019.05.28
  • Published : 2019.06.30

Abstract

A potentially functional yogurt co-fermented with Monascus-fermented soybean powder (MFSP) was prepared, and its quality and antioxidant properties were investigated. Skim milk powder with (SMP+MFSP, 1:1, w/w) or without MFSP (SMP; control) was fermented by probiotic cultures consisting of L. delbrueckii subsp. bulgaricus KCTC 3635 and S. thermophilus KCTC 5092. The functional yogurt fermented with MFSP contained significantly (p<0.05) higher levels of ${\gamma}-aminobutryric$ acid (GABA; $107.22{\pm}3.06{\mu}g/g$), isoflavone aglycone (daidzein+genistein; $201.21{\pm}6.29{\mu}g/g$), and ubiquinone ($39.05{\pm}0.08{\mu}g/g$) than the control yogurt. During fermentation at $36^{\circ}C$ for 48 h, the functional yogurt displayed higher titratable acidity, viable cell numbers, and radical scavenging activity and a lower pH than the control yogurt (p<0.05). These results indicate that MFSP has great potential for enriching the free isoflavones, GABA, and ubiquinone contents in yogurt.

Keywords

functional yogurt;GABA;isoflavone;ubiquinone;antioxidant properties

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Fig. 1. Flowchart for the manufacturing of functional yogurt.

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Fig. 2. Changes of isoflavones during yogurt fermentations at 36oC for 48 h. All values are means of determinations in three independent experiments.

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Fig. 3. Changes of GABA during yogurt fermentations at 36oC for 48 h. All values are means of determinations in three independent experiments.

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Fig. 4. Changes of DPPH and ABTS radical scavenging activities during yogurt fermentations at 36oC for 48 h.

Table 1. Changes of pH, titrable acidity (TA), and viable cell numbers during yogurt fermentations at 36oC for 48 h

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Table 2. Changes of ubiquinones during yogurt fermentations at 36oC for 48 h

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Acknowledgement

Supported by : 성신여자대학교

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