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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Anti-Obesity Effect and Fermentation Characteristics of American Preferred Kimchi Added to Garcinia Cambogia Extracts (Hydroxy Citric Acid)

가르시니아 캄보지아 추출물(Hydroxy Citric Acid) 첨가 미국인 선호 김치의 발효특성 및 항비만 효과

  • Yang, Yu-Jin (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Ahn, In-Sook (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Han, Ji-Sook (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
  • 양유진 (부산대학교 식품영앙학과 및 김치연구소) ;
  • 안인숙 (부산대학교 식품영앙학과 및 김치연구소) ;
  • 한지숙 (부산대학교 식품영앙학과 및 김치연구소)
  • Published : 2005.07.01
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Abstract

To develop functional kimchi which had anti-obesity effect, garcinia cambogia extract containing $51.46\%$ hydroxy citric acid (HCA) was used as a sub-ingredient of American preferred kimchi (APK). The APK added to garcinia cambogia extracts of 0.5$\%,\;1.0\%,\;1.5\%\;and\;2.0\%$ were prepared, and fermentation characteristics and anti-obesity effect of those kimchi were investigated. The pH of APK added to garcinia cambogia extracts (APKH) was low as the amount of garcinia cambogia extract increased at initial stage of fermentation but the pH of those kimchi showed similar values after optimum ripened stage. The number of Lactobacillus sp. and Leuconostoc sp. were small as the amount of garcinia cambogia extract increased while the period was delayed that the number of Lactobacillus sp. and Leuconostoc sp. attained to maximum. In Hunter's color values of APKH, lightness and redness decreased as the amount of garcinia cambogia extracts increased while yellowness increased. Sensory scores in overall acceptance, taste and texture of APKH evaluated by Americans as sensory panels were similar until the addition amount of garcinia cambogia extract was $1.5\%$, therefore the garcinia cambogia extract of $1.5\%$ was determined as tile amount adding to APK. The secretions of glycerol and leptin as a key signalling factor for anti-obesity effect were examined in APK and APKH added to garcinia cambogia extract of $1.5\%$. There were no significant differences in the glycerol secretion when adipocytes were treated with APK and APKH extracts. However, leptin secretion in the adipocytes treated with APKH extract was significantly decreased compared to that of control (p<0.05).

본 연구는 미국인 선호 김 치 에 다이어트 기능성을 증진하기 위하여 HCA가 51.46$\%$ 함유된 가르시니아 캄보지아 추출물을 각각 $0.5\%,\;1.0\%,\;1.5\%,\;2.0\%$ 첨가하여 제조한 후 5$^{\circ}$C에서 저장하면서 이화학적 및 미생물학적 특성, 관능성, 그리고 글리세롤과 렙틴 분비 등을 통해 항비만성 을 조사하였다. 김치에 가르시니아 캄보지아 추출물의 첨가량이 증가 할수록 담금 초기에는 pH는 낮고 산도는 높았으나 적숙기 이후에는 실험군간의 pH와 산도 값이 유사하게 나타남으로서 가르시니아 캄보지아 추출물을 첨가한 군의 발효속도가 첨가하지 않은 군보다 느림을 알 수 있었다. Lactobacillus sp.와 Leuconostoc sp.등의 젖산균 수 역시 가르시니아 캄보지아 추출물 첨가량이 증가할수록 그 수는 적은 반면에 젖산균의 최대 생성시기가 연장되는 것을 알 수 있었다. 색 도는 가르시니아 캄보지아 추출물 첨가량이 증가할수록 명도와 적 색도는 낮은 반면 황색도는 높았고 조직감 실험 에서는 첨가량에 상관없이 차이를 나타내지 않았다. 관능검사시 가르시니아 캄보지아 추출물을 $0.5\%,\;1.0\%,\;1.5\%$ 첨가한 것까지는 유의적으로 차이 없이 선호도가 높았다. 이에 미국인 선호김치의 다이어트 기능성 증진을 위해서는 가르시니아 캄보지아 추출물 첨가량을 $1.5\%$ 첨가하는 것이 적합하였다. 3T3-Ll 비 만세포를 이용해서 미국인 선호 김치와 $1.5\%$ 가르시니아 캄보지아 추출물 첨가 미국인 선호 김치의 렙틴 분비를 측정한 결과 가르시니아 캄보지아 추출물을 첨가한 미국인 선호 김치의 경우 대조군에 비하여 그 수치가 유의적 (p<0.05)으로 낮아 항비만 효과가 큰 것으로 나타났다. 따라서 본 연구결과는 미국인 선호김치에 HCA가 함유된 가르시니아 캄보지아 추출물을 첨가함으로서 김치의 발효 속도가 느려지고, 중성지방의 생성을 억제하는 항비만 효과는 나타내었으나 김치의 관능성이 약간 낮아지는 경향이 있었기에 향후 다이어트 기능성을 가지면서 관능성도 향상시킬 수 있는 연구가 이루어져야 하겠다

Keywords

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