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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Inhibitory Activities of Digestive Enzymes and Antioxidant Activities of Fermented Beverages Using Momordica charantia L.

여주를 첨가한 발효음료의 소화효소 억제와 항산화 활성

  • Park, Suin (Department of Food Science and Nutrition/ARC, Natural Nutraceuticals Industrialization Research Center, Dankook University) ;
  • Yeo, Seoungsoon (Department of Food Science and Nutrition/ARC, Natural Nutraceuticals Industrialization Research Center, Dankook University) ;
  • Lee, Youngseung (Department of Food Science and Nutrition/ARC, Natural Nutraceuticals Industrialization Research Center, Dankook University) ;
  • Jeong, Yoonhwa (Department of Food Science and Nutrition/ARC, Natural Nutraceuticals Industrialization Research Center, Dankook University) ;
  • Kim, Misook (Department of Food Science and Nutrition/ARC, Natural Nutraceuticals Industrialization Research Center, Dankook University)
  • 박수인 (단국대학교 식품영양학과/천연물 식의약소재산업화 연구센터) ;
  • 여성순 (단국대학교 식품영양학과/천연물 식의약소재산업화 연구센터) ;
  • 이영승 (단국대학교 식품영양학과/천연물 식의약소재산업화 연구센터) ;
  • 정윤화 (단국대학교 식품영양학과/천연물 식의약소재산업화 연구센터) ;
  • 김미숙 (단국대학교 식품영양학과/천연물 식의약소재산업화 연구센터)
  • Received : 2017.07.28
  • Accepted : 2017.09.13
  • Published : 2017.11.30
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Abstract

This study was conducted to develop Momordica charantia L. juice fermented by four Lactobacillus species such as Lactobacillus paracasei (LPA), Lactobacillus plantarum (LPL), Lactobacillus rhamnosus (LRH), and Lactobacillus reuteri (LRE) as well as to investigate their inhibitory effects against digestive enzymes and antioxidant activities. Fermentation was performed at $37^{\circ}C$ without nutrient supplementation for 72 h. The pH and total lactic acid contents were within the ranges of 3.75~3.96 and 5.21~10.04% in fermented juices, respectively. The type of starter culture and fermentation time induced changes in flavonoid contents more than total phenolic contents. All juices fermented for 48 h strongly inhibited ${\alpha}$-glucosidase activity with the percentage of inhibition ranging of 91.24~95.05%. Antioxidant activities of all juices mostly increased after 48 h of fermentation. Our results suggest that fermented juice possesses inhibitory activity against digestive enzymes and antioxidant activity, and they can be used as health functional beverages.

본 연구는 다양한 생리활성 기능을 가지고 있는 여주(Momordica charantia L.)와 유산균의 기능성을 이용하여 건강 기능성을 갖춘 발효 음료를 개발하고자 하였다. 따라서 여주에 Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus reuteri를 각각 접종하여 여주 유산균 발효음료를 제조하고 이들의 항산화 활성 및 소화효소 억제 효과를 연구하였다. 여주 유산균 발효음료의 pH는 24시간 발효 후 감소하였으나 총산 함량은 발효시간이 진행될수록 꾸준히 증가하였다. 총 페놀 함량은 발효시간에 따른 유의적인 차이가 없었으나 총 플라보노이드 함량은 48시간 발효 후 모든 군에서 유의적으로 가장 높은 값을 나타냈다. 또한, 모든 발효음료군에서 48시간 발효 후의 ${\alpha}$-glucosidase 저해 활성은 91.24~95.05%로 높았으나 ${\alpha}$-amylase의 저해 활성은 14.21~19.00%로 낮았다. DPPH 라디칼 소거 활성과 FRAP 활성 모두 여주 분말 첨가량에 따라 증가하였고, 이에 따라 여주 유산균 발효음료의 프로바이오틱 효과와 탄수화물 분해효소 저해 활성 및 항산화 활성이 우수함을 확인하였으며 향후 이들이 기능성 음료로서의 이용 가능성이 높을 것으로 기대된다.

Keywords

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