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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Preparation and Characteristics of Low-salt Soy Sauce with Anti-hypertensive Activity by Addition of Miduduk Tunic, Mulberry, and Onion Extracts

미더덕 껍질, 뽕잎, 양파 추출물을 첨가한 항고혈압 저염간장의 제조 및 특성

  • Received : 2014.02.14
  • Accepted : 2014.05.02
  • Published : 2014.06.30
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Abstract

Extracts of Styela clava (Korean name: miduduk) tunic, mulberry, and onion were selected by pre-screening to develop low-salt soy sauce (12% salt content) with anti-hypertensive activity. After choosing the formula for low-salt soy sauce, extracts were added separately or by mixture in combination. In the case of anti-hypertensive activity, low-salt soy sauce containing extracts of miduduk tunic and onion showed 30% increased inhibitory activity towards angiotensin I converting enzyme, compared to normal salt soy sauce (15% salt content). Addition of extracts also significantly increased DPPH radical scavenging activities of the soy sauces. These results suggest that natural resources such as miduduk tunic, mulberry, and/or onion might be potential candidates for development of low-salt soy sauce with anti-hypertensive activity.

고혈압과 같은 혈관성 질환을 개선할 수 있는 항고혈압 저염간장을 개발하기 위하여 미더덕 껍질, 뽕잎, 양파 추출물을 저염간장(염도 12%)에 첨가하였다. 그 결과 단일 소재 추출물을 첨가하였을 때보다 두 가지 이상을 혼합하여 첨가하였을 때 높은 ACE 저해능과 DPPH 라디칼 소거능을 나타내었다. 특히 미더덕 껍질과 양파의 추출물들을 첨가한 저염간장에서 ACE 저해능과 DPPH 라디칼 소거능이 기존의 일반 염도인 15% 간장에 비하여 상대적으로 약 30% 향상되었다. 이상의 결과는 미더덕 껍질, 뽕잎, 양파의 추출물들이 항고혈압능과 항산화능에 유익한 저염간장을 제조할 수 있는 유익한 소재로 활용될 수 있음을 시사한다.

Keywords

References

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