Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristic Changes of Galgeuntang Fermented with Lactic Acid Bacteria

유산균 발효에 의한 갈근탕의 특성변화 분석

  • Rhee, Young-Kyoung (Research Division for Food Industry Advancement, Korea Food Research Institute) ;
  • Kim, Mi-Hyun (Research Division for Food Industry Advancement, Korea Food Research Institute) ;
  • Lee, Young-Chul (Research Division for Food Industry Advancement, Korea Food Research Institute) ;
  • Rho, Jeong-Hae (Research Division for Food Industry Advancement, Korea Food Research Institute) ;
  • Ma, Jin-Yeul (TKM Integrated Research Division, Korea Institute of Oriental Medicines) ;
  • Cho, Chang-Won (Research Division for Food Industry Advancement, Korea Food Research Institute)
  • 이영경 (한국식품연구원 산업진흥연구본부) ;
  • 김미현 (한국식품연구원 산업진흥연구본부) ;
  • 이영철 (한국식품연구원 산업진흥연구본부) ;
  • 노정해 (한국식품연구원 산업진흥연구본부) ;
  • 마진열 (한국한의학연구원 한의융합연구본부) ;
  • 조장원 (한국식품연구원 산업진흥연구본부)
  • Received : 2011.05.02
  • Accepted : 2011.07.12
  • Published : 2011.10.31
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Abstract

The possible application of Lactobacillus spp. as a functional starter culture to ferment galgeuntang (GT) and to produce bioactive isoflavone (daidzein) was investigated. Lactobacillus casei KFRI 127, L. plantarum KFRI 144, L. bulgaricus KFRI 344 were used for GT fermentation. Acid development and quantification of isoflavones using high-performance liquid chromatography were performed after fermentation at 37$^{\circ}C$ for 48 h. All the tested Lactobacillus spp. lowered pH to about 3.8 in 48 h and L. plantarum KFRI 144 exhibited 89.9% hydrolysis rate of daidzin (79.1-8.0 ${\mu}g$/mL) during fermentation. The content of daidzein in GT fermented with L. plantarum KFRI 144 was increased by 6.6-fold (3.6-23.9 ${\mu}g/mL$). These results demonstrate that L. plantarum KFRI 144 has potential as functional starter culture for manufacturing fermented GT with higher isoflavone bioavailability.

갈근탕을 이용한 유산균 발효에 적합한 균주를 선발하기 위하여 3종의 Lactobacillus균을 이용하여 발효시킨 갈근탕의 특성을 분석해 본 결과, 발효에 의한 유기산의 생성으로 3종의 발효 갈근탕 모두 pH가 3.8 이하로 저하되었다. 또한 각 Lactobacillus들에 의한 갈근탕의 지표물질 중 하나인 isoflavone 배당체 daidzin의 비배당화 활성을 평가한 결과 L. plantarum KFRI 144균주가 89.9%의 가수분해율을 보여 가장 높은 활성을 나타내었다. 이러한 결과로부터 L. plantarum KFRI 144균주는 갈근탕 약효성분의 생체이용률을 높일 수 있는 기능성 발효 갈근탕 제조의 starter 균주로 사용될 수 있을 것으로 기대된다.

Keywords

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