상황버섯을 이용한 바이오 혼합음료 개발
Development of Bio-Mixed Beverage Using Fermentations of the Sanghwang Mushrooms
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최근 노인인구가 급격히 증가하고 건강에 대한 관심이 증가하여 기능성식품의 소재로서 버섯류가 이용되고 있으나, 상황버섯 대량 배양기술을 응용한 골질환 관련 소재 생산 및 제품 등 산업적으로 가치 있는 연구는 아직 이루어지지 않고 있다. 본 연구에서는 상황버섯 균사체를 이용하여 울금을 발효시켜 파골세포의 활성을 억제하는 능력이 증대된 식품소재로 사용하고 음료 제품을 개발하였다. 골수 세포로부터 유래한 골수유래 대식세포는 RANKL인자와 상황버섯 발효액을 2-20ug/mL 농도로 처리하여 3일 동안 배양하였다. 발효액은 파골세포의 성장을 저해하지 않고 다핵형 파골세포의 분화를 감소시켜 TRAP 활성이 낮게 나타났음을 확인하였다. 상황버섯 균사체는 식용 대두분과 같이 배양하였으며 배양액을 원심분리하고 살균 처리된 혼합액은 갈색의 액상을 나타냈으며 음료규격의 케이스병에 정량 충전하였다. 혼합발효액을 바이오 음료의 기본베이스로 사용하기 위해서는 관능평가와 안정성 및 유통기한 설정이 필요하다.
Abstract
Recently, the elderly population has increased rapidly and it is growing interest in health, so the mushrooms are used as a material for functional food, but the Sanghwang mushrooms research related to material production using the techniques for the mass culture that are valuable industrially has yet to be revealed. In this study, mixed fermenting products of curcuma root and the Sanghwang mushrooms were developed as a beverage and food material with a increased ability to inhibit osteoclast differentiation. Bone marrow-derived macrophages(BMMs) derived from bone marrow cells were cultured for 3 d with the absence or presence of receptor activator of NF-κB ligand(RANKL) with increasing concentrations(2-20ug/mL) of mixed fermenting products. The fermentation broths inhibited RANKL-induced osteoclastogenesis in a dose-dependent manner that the formation of multinucleated osteoclast were confirmed by the low tartrate-resistant acid phosphatase(TRAP) activity without inhibiting the growth of bone marrow cells. The fermentation broths was cultured with edible soy and the sterilized solutions showed a brown liquid was charged in case of the beverage bottle. In order to use the bio-mixed fermentation broth as a primary base of the beverage, it is required the sensory evaluation, stability and expiration date.
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