Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in cultural characteristics and biological activities of amaranth during fermentation

발효시간에 따른 아마란스 발효물의 배양특성 및 생리활성

  • Lee, Rea-Hyun (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Yang, Su-Jin (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
  • 이래현 (대구가톨릭대학교 식품공학전공) ;
  • 양수진 (대구가톨릭대학교 식품공학전공) ;
  • 홍주헌 (대구가톨릭대학교 식품공학전공)
  • Received : 2016.04.06
  • Accepted : 2016.05.11
  • Published : 2016.08.30
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Abstract

Bacillus amyloliquefaciens CGD3 was used as a starter for fermentation of amaranth and cultural characteristics and biological activities of amaranth were investigated. The viable cells in fermented amaranth was 4.54~8.01 log CFU/mL during 96 hr of fermentation period. Protease activities of amaranth showed the highest by 36.7 unit/mL after 72 hr of fermentation. The total phenolic and flavonoid contents of amaranth increased with fermentation time while its total sugar content decreased. The total protein content was the highest in amaranth fermented for 96 hr (0.25 mg/g). The DPPH scavenging activities, FRAP (ferric reducing antioxidant power), and reducing power of amaranth were highest in amaranth fermented for 72 hr, showing 84.46%, $551.91{\mu}M$, and 2.74, respectively. ACE (angiotensin converting enzyme) and ${\alpha}$-Glucosidase inhibition rates increased with fermentation time and showed the highest after 72 hr.

청국장으로부터 분리된 B. amyloliquefaciens CGD3를 이용하여 아마란스를 발효하였으며 발효시간에 따른 발효물의 이화학적 특성 및 생리활성을 조사하였다. 아마란스 발효 0시간에서의 생균수는 4.54 log CFU/mL로 나타났으며 72시간 발효물에서 8.01 log CFU/mL로 가장 높은 생균수를 나타내었고, protease 활성은 72시간 배양하였을 때 36.70 unit/mL로 가장 높았다. 총 폴리페놀 및 총 플라보노이드 함량은 발효시간이 증가함에 따라 증가하여 72시간 발효 시 각각 601.12 mg/100 g 및 442.32 mg/100 g으로 가장 높았으며 72시간 이후부터 감소하는 경향을 보였다. 총 단백질 함량은 발효시간이 증가할수록 증가하여 96시간 발효 시 0시간 보다 2.7배 단백질 함량이 증가하였으며, 총 당 함량은 발효 12시간 이후부터 급격히 감소하는 경향을 보였다. 유리아미노산 함량은 발효시간이 증가할수록 증가하였는데 0시간에서 119.49 mg/100 g이었고 96시간 발효시 886.94 mg/100 g으로 증가하였다. 전자공여능, FRAP 및 환원력은 72시간 발효구간에서 각각 84.46%, $551.91{\mu}M$ 및 2.74로 가장 항산화활성이 우수하였다. ${\alpha}$-glucosidase 저해활성 및 ACE 저해활성은 발효 72시간 구간에서 각각 81.41% 및 79.09%의 저해활성을 나타내어 발효최적 시간임을 확인하였다.

Keywords

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