Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Potential Probiotic Lactobacillus plantarum P1201 to Produce Soy-yogurt with Enhanced Antioxidant Activity

잠재적인 생균제제 Lactobacillus plantarum P1201을 이용한 항산화 활성이 증진된 두유-요구르트 제조

  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • An, Min Ju (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Byong Won (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun Tae (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Ko, Jong Min (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Baek, In Youl (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Weon Taek (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 황정은 (경남과학기술대학교 식품과학부) ;
  • 안민주 (경남과학기술대학교 식품과학부) ;
  • 이희율 (경남과학기술대학교 식품과학부) ;
  • 이병원 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 김현태 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 고종민 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 백인열 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 서원택 (경남과학기술대학교 식품과학부) ;
  • 조계만 (경남과학기술대학교 식품과학부)
  • Received : 2014.05.20
  • Accepted : 2014.09.01
  • Published : 2014.10.31
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Abstract

In this study, we evaluated changes in physicochemical properties, total phenol and isoflavone contents, and antioxidant activity during soymilk fermentation by a potential probiotic Lactobacillus plantarum P1201. The P1201 strain showed survival rates of 58.14% and 62.22% after 4 h exposure to acid and artificial gastric acid conditions (pH 2.5), respectively. The optimal conditions for soy-yogurt fermentation by L. plantarum were determined to be as follows: temperature of $35^{\circ}C$, seed volume of 5.0%, and sucrose content of 10.0%. The total phenol and isoflavone contents and antioxidant activity were higher in soy-powder milk (SPM) yogurt than soymilk yogurt. In particular, the highest levels of isoflavone-aglycones, such as daidzein, glycitein, and genistein (91.50, 12.34, and $61.39{\mu}g/g$, respectively), were observed after 48 h of SPM fermentation. Thus, these results suggest that the soy-yogurt extract could be used as a potential source of natural antioxidants in food.

잠재적인 생균제제 L. plantarum P1201의 두유 발효 중 이화학적 특성, 총 phenolics과 isoflavone 함량 및 항산화 활성 변화를 연구하였다. 균주 P1201는 pH 2.5의 산 및 인공위액산 환경에서 4 h 후 각각 58.14%와 62.22%의 생존율을 나타내었다. 두유 요구르트의 최적 발효 조건은 배양온도 $35^{\circ}C$, 종균 접종량 5.0% 및 10%의 sucrose이었다. 한편 총 phenolic와 isoflavone 함량 및 항산화 활성은 SM 요구르트보다 SPM 요구르트가 우수하였다. 특히 SPM 발효 48 h 후, daidzein, glycitein 및 genistein의 함량은 각각 91.50, 12.34 및 $61.39{\mu}g/g$이 검출되었다. 이러한 결과로 본 연구의 두유 요구르트 추출물은 잠재적인 천연 항산화제로 식품에서 사용할 수 있을 것으로 판단되었다.

Keywords

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