갈색콩 두유의 젖산 발효 중 phytochemicals 및 항산화 활성 변화
Changes of Phytochemicals and Antioxidant Activity during Fermentation of Brown Soymilk
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초록
본 연구는 잠재적인 생균제제 Lactobacillus plantarum P1201을 이용하여 갈색콩 두유의 젖산발효중 이화학적 특성, 총 phenolics, isoflavone 함량 및 항산화 활성 변화를 연구하였다. 갈색콩 두유는발효가 진행됨에 따라 pH가 최종 4.03으로 감소하였으며, 이에 따라 총산이 증가하여 발효 후(60시간)1.03%를 나타내었다. 생균수 역시 11.55log cfu/g으로 발효 과정 중 점차적으로 증가하였다. 총phenolics 함량은 발효 전 2.87mg/g에서 발효 후 2.98mg/g으로 약간 증가하였다. Isoflavoneglycosides및 -malonylglycosides 형태는 감소하였고 -aglycones 형태는 증가하였다. 특히 발효 초기 isoflavone-aglycones 함량은 38.30μg/g에서 증가하여 발효 36시간째 84.31μg/g으로 최대치를 나타내었고 이후에는 감소하였다. 발효 36시간째 isoflavone-aglycones 형태인 daidzein, glycitein 및genistein의 함량은 각각 24.12μg/g, 25.25μg/g 및 24.71μg/g이었다. 한편 DPPH 및 ABTS 라디칼 소거활성 및 환원력은 발효 중 서서히 증가하였다.
Abstract
The changes of total phenolic and isoflavone contents and antioxidant activities in of brownsoymilk fermented by Lactobacillus plantarum P1201 were investigated. The brown soymilkproliferated the cell growth and reached about 11.55log cfu/g after fermentation for 60hr, while pHand titratable acidity ranged from 6.25 to 4.03 and 0.18% to 1.03%, respectively. The totalphenolic contents of brown soymilk slightly increased from 2.87mg/g to 2.98mg/g afterfermentation for 60hr. The levels of isoflavone-glycosides and –malonylglycosides decreased, whilethe isoflavone-aglycone contents increased during fermentation of brown soymilk. In particular, theisoflavone contents was 38.30μg/g, but increased the highest value of 84.31μg/g after fermentationfor 60hr. After then, it was slightly decreased after 60hr of fermentation. In addition, the levels ofdaidzein, glycitein and genistein among isoflavone aglycones were 24.12μg/g, 25.25μg/g and 24.71μg/g, after fermentation for 36hr. The DPPH and ABTS radical scavenging activities and FRAPassay showed to be slightly increased during lactic acid fermentation of brown soymilk.
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