DOI QR코드

DOI QR Code

Qualities and Antioxidant Activity of Lactic Acid Fermented-Potato Juice

젖산 발효 감자주스의 품질 특성 및 항산화 활성

  • 김남조 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2012.11.26
  • Accepted : 2013.01.21
  • Published : 2013.04.30

Abstract

This study was conducted to investigate the chemical properties and functionality of probiotic potato juice fermented by Lactobacillus casei. Free sugar content (especially glucose) of potatoes decreased by fermentation, but organic acid contents increased by fermentation. Although the free amino acid content of Superior juice significantly decreased after fermentation, Haryeong significantly increased after fermentation. ${\gamma}$-Aminobutyric acid, a functional amino acid, was detected at high levels in all samples and slightly decreased with fermentation, but not significantly. The total polyphenol content of potato juice showed insignificant changes in all samples by fermentation. The hydroxyl radical scavenging activity of all samples was more than 90%, and most of the activity was maintained after fermentation. The nitrite scavenging ability of all samples greatly decreased with fermentation; however a SOD-like activity slightly increased with fermentation, except for Haryeong. There was a significant xanthine oxidase inhibitory effect in fresh potato juice (more than 45%) and a low loss by fermentation. From our results, most of the chemical properties and functionality of potato juice are maintained after fermentation, although free sugar content and nitrite scavenging activity decline. Thus probiotic potato juice fermented by lactic acid could be used as a functional beverage.

본 연구는 일반감자와 내부에 적색 또는 보라색 안토시아닌 색소를 함유하는 유색감자에 probiotic 기능을 가진 젖산균을 이용하여 칼로리가 낮고 영양성과 기능성이 뛰어난 젖산발효 감자주스를 제조하여 이들 감자주스의 품질 특성 및 항산화 활성을 측정하였다. 감자주스의 유리당 함량은 발효에 의해 크게 감소하였으며, 특히 glucose의 감소율이 크게 나타났다. 감자주스의 유기산을 분석한 결과, malic acid, tataric acid, citric acid 등 다양한 유기산이 함유되어 있었으며, 발효에 의해 그 함량이 크게 증가함을 알 수 있었다. 유리 아미노산의 함량은 하령은 유의적으로 증가하였으며, 반면 수미는 유의적인 감소를 보였다. 또한 기능성 아미노산인 ${\gamma}$-aminobutyric acid(GABA)가 모든 감자주스에서 높은 함량 검출되었고 특히 자영에서 발효 전후 각각 232.9와 214.7 mg/100 mL로 가장 많은 함량을 나타내었으며, 발효 후 약간 감소하였으나 유의적인 차이는 보이지 않았다. 총 폴리페놀 함량은 유색감자 중 자영주스에서 가장 높았고 하령과 자영에서는 발효에 의해 그 함량이 증가하였으며, 수미와 홍영에서는 감소하였으나 유의적인 차이는 보이지 않았다. Hydroxyl radical 소거능은 모든 감자주스에서 약 90% 이상으로 높게 나타났으며, 발효 후에도 그 활성이 유지되었다. 아질산염 소거능은 자영에서 가장 높게 나타났으며, 발효에 의해 소거능이 크게 감소하였다. SOD 유사활성은 자영주스에서 가장 높게 나타났으며, 하령을 제외하고 발효 후 다소 증가하였으나 유의적인 차이는 없었다. Xanthine oxidase 저해활성은 모든 감자주스에서 약 45%로 유사한 저해활성을 보였으며, 발효에 의한 감소율은 적었다. 이상의 결과, 발효 후 감자주스의 유리아미노산 함량과 아질산염 소거능은 감소하였지만 대부분의 영양성과 기능성이 잘 유지되고 있음을 확인할 수 있었으며, 이로써 기능성 probiotic 효과와 항산화 활성을 갖춘 기능성 음료로써의 이용가능성이 매우 높음을 확인할 수 있었다.

Keywords

References

  1. Kolasa KM. 1993. The potato and human nutrition. Am Potato J 70: 375-384. https://doi.org/10.1007/BF02849118
  2. Jeong JC, Chang DC, Yoon YH, Park CS, Kim SY. 2006. Effect of cultural environments and nitrogen fertilization levels on the anthocyanin accumulation of purple-fleshed potato (Solanum tuberosum L.) variety Jasim. J Bio- Environ Control 15: 204-210.
  3. Yoon JM, Cho MH, Hahn TR, Paik YS, Yoon HH. 1997. Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants. Korean J Food Sci Technol 29: 211-217.
  4. Saija A. 1994. Pharmacological effects of anthocyanins from blood orange juice. Essenze Derivati Agrumari 64: 229-233.
  5. Wang CY, Ng CC, Su H, Tzeng WS, Shyu YT. 2009. Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria. Int J Food Sci Nutr 60: 98-106. https://doi.org/10.1080/09637480902755095
  6. Havenaar R, Huis in't Veld JHJ. 1992. Probiotics: a general view. In The Lactic Acid Bacteria In Health And Disease. Wood BJB, ed. Elsevier, New York, NY, USA. p 151-170.
  7. Park YS, Jang HK. 2003. Lactic acid fermentation and biological activities of Rubus coreanus. J Korean Soc Agric Chem Biotechnol 46: 367-375.
  8. Seo JH, Lee H. 2007. Characteristics and immunomodulating activity of lactic acid bacteria for the potential probiotics. Korean J Food Sci Technol 39: 681-687.
  9. Jin HS. 2001. Lactic acid fermentation of chestnut broth. Kor J Appl Microbiol Biotechnol 29: 162-168.
  10. Tien YY, Ng CC, Chang CC, Tseng WS, Kotwal S, Shyu YT. 2005. Studies on the lactic-fermentation of sugar apple (Annona squamosa L.) puree. J Food Drug Anal 13: 377-381.
  11. Hwang JY. 2008. Optimization for the lactic acid fermentation of Maesil (Prunus mume ). Korean J Food & Nutr 21: 391-396.
  12. Nazzaro F, Fratianni F, Sada A, Orlando P. 2008. Synbiotic potential of carrot juice supplemented with Lactobacillus spp. and inulin or fructooligosaccharides. J Sci Food Agric 88: 2271-2276. https://doi.org/10.1002/jsfa.3343
  13. Kim NJ, Jang HL, Yoon KY. 2012. Potato juice fermented with Lactobacillus casei as a probiotic functional beverage. Food Sci Biotechnol 21: 1301-1307. https://doi.org/10.1007/s10068-012-0171-5
  14. Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243.
  15. Moreno MI, Isla MI, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71: 109-114. https://doi.org/10.1016/S0378-8741(99)00189-0
  16. Gutteridge JM. 1984. Reactivity of hydroxyl and hydroxyl- like radicals discriminated by release of thiobarbituric acid-reactive material from deoxy sugars, nucleosides and benzoate. Biochem J 224: 761-767. https://doi.org/10.1042/bj2240761
  17. Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. 1987. Inhibition of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem 51: 1333-1338. https://doi.org/10.1271/bbb1961.51.1333
  18. Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72: 248-254. https://doi.org/10.1016/0003-2697(76)90527-3
  19. Stirpe F, Della Corte ED. 1969. The regulation of rat river xanthine oxidase. Conversion in vitro of the enzyme activity from dehydrogenase (type D) to oxidase (type O). J Biol Chem 244: 3855-3863.
  20. Cho KM, Ahn BY, Seo WT. 2008. Lactic acid fermentation of Gamju manufactured using medicinal herb decoction. Korean J Food Sci Technol 40: 649-655.
  21. Pyo YH. 2008. Effect of Monascus-fermentation on the content of GABA and free amino acids in soybean. J Korean Soc Food Sci Nutr 37: 1208-1213. https://doi.org/10.3746/jkfn.2008.37.9.1208
  22. Wong CGT, Bottiglieri T, Snead OC. 2003. GABA, ${\gamma}$-aminobutyric acid, and neurological disease. Ann Neurol 54: S3-S12.
  23. Inoue K, Shirai T, Ochiai H, Kasao M, Hayakawa K, Kimura M, Sansawa H. 2003. Blood-pressure-lowering effect of a novel fermented milk containing ${\gamma}$-aminobutyric acid (GABA) in mild hypertensives. Eur J Clin Nutr 57: 490-495. https://doi.org/10.1038/sj.ejcn.1601555
  24. Son MJ, Son SJ, Lee SP. 2008. Physicochemical properties of carrot juice containing Phellinus linteus extract and beet extract fermented by Leuconostoc mesenteroides SM. J Korean Soc Food Sci Nutr 37: 798-804. https://doi.org/10.3746/jkfn.2008.37.6.798
  25. Park JS, Hwang IW, Zheng HZ, Kim SK, Chung SK. 2010. Determination of optimum hydrolysis conditions for flavonoid analysis in plant leaves. Korean J Food Preserv 17: 261-266.
  26. Aruoma OI, Cuppett SL. 1997. Antioxidant methodology. In vivo and in vitro concepts. The American Oil Chemists Society Press, Champain, IL, USA. p 110-112.
  27. Jang HL, Hong JY, Kim NJ, Kim MH, Shin SR, Yoon KY. 2011. Comparison of nutrient components and physicochemical properties of general and colored potato. Kor J Hort Sci Technol 29: 144-150.
  28. Christiansen LN, Tompkin RB, Shaparis AB, Kueper TV, Johnston RW, Kautter DA, Kolari OJ. 1974. Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon. Appl Microbiol 27: 733-737.
  29. Macrae R, Robinson RK, Sadler MJ. 1993. Encyclopedia of food science food technology and nutrition. Academic Press, New York, NY, USA. p 3240-3249.
  30. Choi YJ, Cheigh CI, Kim SW, Jang JK, Choi YJ, Park YS, Park H, Shim KS, Chung MS. 2009. Selection of starter cultures and optimum conditions for lactic acid fermentation of onion. Food Sci Biotechnol 18: 1100-1108.
  31. Cooney RV, Ross PD, Bartolini GL. 1986. N-nitrosation and N-nitratin of morpholine by nitrogen dioxide: Inhibition by ascorbate, glutathione and ${\alpha}$-tocopherol. Cancer Lett 35:83-90.
  32. Shin SR, Hong JY, Yoon KY. 2008. Antioxidant properties and total phenolic contents of cherry elaeagnus (Elaeagnus multiflora Thunb.) leaf extracts. Food Sci Biotechnol 17:608-612.
  33. Oh HJ, Kim CS. 2007. Antioxidant and nitrite scavenging ability of fermented soybean foods (Chungkukjang, Doenjang). J Korean Soc Food Sci Nutr 36: 1502-1510. https://doi.org/10.3746/jkfn.2007.36.12.1503
  34. Storch J, Ferber E. 1988. Detergent-amplified chemiluminescence of lucigenin for determination of superoxide anion production by NADPH oxidase and xanthine oxidase. Anal Biochem 162: 262-267.

Cited by

  1. Production of fermented apple juice using Lactobacillus plantarum JBE245 isolated from Korean traditional Meju vol.48, pp.5, 2016, https://doi.org/10.9721/KJFST.2016.48.5.445
  2. Preparation of Fermented Citrus Peels Extracts for Their Antimicrobial Activity against Campylobacter jejuni vol.30, pp.4, 2015, https://doi.org/10.7318/KJFC/2015.30.4.475
  3. MSG 첨가 비율을 달리한 섬애약쑥(Artemisia argyi H) 식혜의 유산균 발효에 따른 이화학적 특성 vol.24, pp.2, 2013, https://doi.org/10.11002/kjfp.2017.24.2.254
  4. GABA, a non-protein amino acid ubiquitous in food matrices vol.4, pp.1, 2018, https://doi.org/10.1080/23311932.2018.1534323
  5. Fermentation Characteristics of Mulberry Concentrate by Lactic Acid Bacteria Isolated from Mulberry and Elderberry vol.34, pp.6, 2013, https://doi.org/10.9724/kfcs.2018.34.6.598
  6. 유산균을 이용한 발효 고구마의 품질 특성 및 항산화 활성 vol.32, pp.5, 2013, https://doi.org/10.9799/ksfan.2019.32.5.494
  7. Lactobacillus plantarum MKHA15와 Leuconostoc mesenteroides MKSR을 첨가한 발효 채소 주스의 특성 vol.25, pp.4, 2013, https://doi.org/10.14373/jkda.2019.25.4.281
  8. Changes in physicochemical and functional properties of Opuntia humifusa by fermentation with Citrus junos flesh and peel vol.28, pp.5, 2021, https://doi.org/10.11002/kjfp.2021.28.5.632