The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activity of Soybean Yogurt added Tomato Extract by Bacillus subtilis and Lactobacillus plantarum

Bacillus subtilis와 Lactobacillus plantarum에 의한 토마토 첨가 두유 요구르트의 항산화 활성

  • Yang, Ming (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Kwak, Jung Soon (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Jang, Seri (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Jia, Yuan (Dept. of Food Science and Nutrition, Dong-A University) ;
  • Park, Inshik (Dept. of Food Science and Nutrition, Dong-A University)
  • 양밍 (동아대학교 식품영양학과) ;
  • 곽정순 (동아대학교 식품영양학과) ;
  • 장세리 (동아대학교 식품영양학과) ;
  • 찌아위엔 (동아대학교 식품영양학과) ;
  • 박인식 (동아대학교 식품영양학과)
  • Received : 2013.05.02
  • Accepted : 2013.06.04
  • Published : 2013.06.30
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Abstract

This study was performed to investigate the effect of types of microorganisms on the antioxidant activity of soybean yogurt by a single or mixed culture of Bacillus subtilis and Lactobacillus plantarum isolated from chunggukjang and kimchi. The fermented soybean milk by Bacillus subtilis exhibited the highest values of total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity compared to those of Lactobacillus plantarum or mixed culture of Bacillus subtilis/Lactobacillus plantarum. As the amount of tomato extract was added to the soybean milk, various antioxidant parameters, such as total polyphenol, DPPH radical scavenging activity, reducing power and nitrite scavenging activity, were linearly increased.

본 연구에서는 단백질이 풍부한 원료 콩에 청국장에서 분리한 Bacillus subtilis와 김치에서 분리한 Lactobacillus plantarum을 이용한 혼합 발효를 통해 대두 발효 제품의 개발을 목표로 한 연구결과는 다음과 같은 분석 결과를 얻었다. Bacillus subtilis 단독 배양 발효 두유, Lactobacillus plantarum 단독 배양 발효 두유, 또한 두 균을 혼합 배양한 발효 두유의 항산화 활성을 상호 비교하였다. 그 결과, Bacillus subtilis 단독 배양 발효 두유의 총 폴리페놀 함량, DPPH 라디칼 소거능, 환원력, 아질산염 소거능이 각각 3580.91 ${\mu}g/m{\ell}$, 67.14%, 6.54$mg/m{\ell}$, 83.63%로 가장 높았다. 혼합 발효 두유의 기능성을 증진시키기 위하여 토마토 추출물을 첨가하여 발효 두유를 제조하였고, 토마토 에탄올 추출물을 0, 0.25, 0.5, 그리고 1.0% 첨가한 토마토 요구르트의 항산화력은 토마토 첨가량 농도 의존적으로 항산화력이 유의적으로 증가하였다. 특히 DPPH 라디칼 소거능은 토마토 무첨가구는 28.39%인데 비해, 토마토 요구르트는 33.46~57.12%까지 증가하였다.

Keywords

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