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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Cholesterol Improvement Synergistic Effects of Fermented Soybean Grits Caused by Added with Mung Bean in vitro

녹두 첨가로 인한 탈지대두 Grits(Defatted Soybean Grits) 발효물의 in vitro 상에서의 콜레스테롤 개선능 상승효과

  • Lee, Sung-Gyu (Dept. of Food Science and Technology, Keimyung University) ;
  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Yu, Mi-Hee (Dept. of Food Science and Technology, Keimyung University) ;
  • Lee, Eun-Ju (Bio Research Institute, NUC Electronics Co., Ltd.) ;
  • Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University) ;
  • Lee, In-Seon (Dept. of Food Science and Technology, Keimyung University)
  • 이성규 (계명대학교 식품가공학과) ;
  • 김현정 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 유미희 (계명대학교 식품가공학과) ;
  • 이은주 ((주)엔유씨전자 바이오 연구소) ;
  • 이삼빈 (계명대학교 식품가공학과) ;
  • 이인선 (계명대학교 식품가공학과)
  • Received : 2010.02.05
  • Accepted : 2010.07.01
  • Published : 2010.07.31
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Abstract

This study was performed to investigate cholesterol improvement of fermented defatted soybean grits (FD) and FD added with 2.5, 5, 10% mung bean (FDM). The FD and FDM were prepared by the solid state fermentation using Bacillus subtilis NUC1 at $40^{\circ}C$ for 24 hr. More than 70% cholesterol adsorption of FD and FDM groups was shown. Particularly, FDM added with 2.5% mung bean (2.5% FDM) showed highest cholesterol adsorption by 90% among FD and FDM groups. 2.5% FDM showed 42% inhibition effect on HMG-CoA reductase, and significantly decreased the intracellular cholesterol contents in HepG2 cells. Apolipoprotein AI, CIII improvement effects of FD and FDM group in HepG2 cells showed most effects in the 2.5% FDM. The results suggest that FDM added with 2.5% mung bean may be beneficial to the prevention of hypercholesterol.

본 연구에서는 Bacillus subtilis NUC1균주로 발효한 탈지대두 grits 발효물인 FD와 탈지대두 grits에 녹두를 2.5, 5, 10%로 각각 첨가하여 발효한 FDM을 각각 제조하여 in vitro 상에서의 콜레스테롤 개선능을 검색하였다. FD와 FDM군의 콜레스테롤 흡착능을 살펴본 결과, 모든 군에서 70% 이상의 흡착능을 보였다. 특히 2.5% 녹두를 첨가하여 발효시킨 FDM군(2.5% FDM)은 90%의 가장 높은 흡착능을 보였다. 2.5% FDM군은 42%의 HMG-CoA reductase 저해 활성을 보였고, 또한 HepG2 세포를 이용하여 측정한 세포 내의 콜레스테롤 함량과 apolipoprotein AI, CIII의 개선효과에서도 가장 우수한 개선효과를 보였다. 따라서 2.5% 녹두를 첨가하여 발효시킨 FDM군은 고콜레스테롤 예방에 도움을 줄 것으로 생각된다.

Keywords

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