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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Ginsenosides Composition and Antioxidant Activities of Fermented Ginseng Soymilk

인삼 첨가 발효두유의 사포닌 조성 및 항산화 활성

  • Received : 2013.07.12
  • Accepted : 2013.08.09
  • Published : 2013.10.31
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Abstract

The objective of this study is to select an effective microbial strain to enhance the sensory qualities and functionalities of fermented ginseng soymilk. For this purpose, soybean were ground with water extracts of ginseng and fermented with five Lactobacillus strains. All strains grew well in ginseng soymilk, and viable cell counts reached greater than 8 log CFU/mL after 18 h of fermentation. The contents of total ginsenosides were higher in soymilk fermented with L. casei ATCC 393 than those in the other strains. The sensory qualities of the fermented soymilk were observed to increase with the intensity of sourness and showed the best sensory acceptability of soymilk fermented with L. kefir ATCC 35411. Moreover, the antioxidant activities, superoxide and hydroxyl radical scavenging activities were significantly enhanced by 2~4 and 4~5 times, respectively, compared to the non-fermented soymilk. In particular, the antioxidant activities of the fermented soymilk by L. kefir ATCC 35411 were the highest among the samples. This result suggests that soymilk fermented by L. kefir ATCC 35411 allowed obtaining a soymilk with enhanced sensory quality and antioxidant activity was able to contribute to the health benefit.

본 연구에서는 인삼 추출물이 용수로 사용된 두유를 Lactobacillus 5가지 균주를 이용하여 발효 인삼두유를 제조하였으며, 발효 균주에 따른 두유의 미생물학적 및 이화학적 특성과 항산화 활성에 대해 알아보았다. 인삼두유에서의 젖산균 생장은 L. acidophilus KCTC 3168이 가장 우수한 것으로 나타났으며 젖산균의 산 생성에 따른 pH 변화는 L. kefir ATCC 35411에서 가장 낮게 측정되었다. 관능검사 결과는 신맛이 강하면서 쓴맛, 콩비린내 및 쉰내 등이 비교적 약하게 평가된 L. kefir ATCC 35411이 가장 높게 선호되었다. 두유제조에 사용된 인삼의 기능성 성분인 진세노사이드 함량과 항산화 활성에 대해 분석한 결과 총 진세노사이드는 L. casei ATCC 393에서 유의적으로 가장 높게 함유되어 있었으며, 발효홍삼에 주로 존재하며 발효가 진행됨에 따라 함량이 증가하는 것으로 알려진 Rg2, Rg3 및 Rh1 함량 또한 L. casei ATCC 393에서 가장 높게 정량되었다. 인삼두유의 superoxide anion 라디칼 소거활성과 hydroxyl 라디칼 소거활성을 측정한 결과 발효두유에서 발효하지 않은 인삼두유에 비해 각각 2~4배 및 4~5배 정도 항산화 활성이 증진되었음을 알 수 있었으며, 특히 L. kefir ATCC 35411에서 가장 높은 활성을 보이는 것으로 나타났다. 이상의 결과로부터 인삼두유는 젖산균 발효에 의해 관능적, 기능적 측면에서 우수한 두유를 제조할 수 있을 것으로 사료되며, 발효균주로서 L. kefir ATCC 35411이 가장 적합할 것으로 판단되었다.

Keywords

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