본문 바로가기
KERD
논문KCI 등재

오디 식초의 품질 특성 및 생리활성

Quality characteristics and physiological activities of mulberry (Morus alba) vinegar

김영수|강현진|정도연|조승화|오효빈|임은정
한국식품저장유통학회 (The Korean Society of Food Preservation)|2023.08|Food Science and Preservation|제30권 제4호|pp. 691-702

1

조회

0

다운로드

3

인용

0

참고문헌

키워드

fermentationmulberryvinegaracetic acid bacteriaAcetobacter pasteurianus
주제분류식품과학

초록

This study aimed to develop high value-added mulberry (Morus alba) vinegar by fermenting mulberry with yeast and acetic acid bacteria, for using it in various foods. To select the optimal strain for mulberry fermentation, different strains were tested and Saccharomyces cerevisiae SRCM101756 and Acetobacter pasteurianus SRCM102419, exhibiting excellent alcohol and acetic acid production ability during mulberry fermentation, were selected for fermentation. Mulberry vinegar was prepared using mulberry wine and the selected acetic acid bacteria, and the physicochemical properties and physiological effects were measured. The pH was 2.98 and total acidity was 4.70% by day 9 of fermentation, establishing the possibility of developing them into vinegars for industrial use. The α- glucosidase inhibition activity of mulberry vinegar increased from 13.22% to 19.19% in the 100-fold dilution, and from 42.35% to 46.11% in the 50-fold dilution, from before fermentation to after fermentation, respectively. The angiotensin- converting enzyme inhibition activity of mulberry vinegar was found to significantly increase from 44.82% before fermentation to 63.88% after fermentation in the 25-fold dilution. Moreover, a significant increase in pancreatic lipase inhibition activity after fermentation was observed. Thus, mulberry vinegar can be used as a functional material in vinegar and other foods.

Abstract

This study aimed to develop high value-added mulberry (Morus alba) vinegar by fermenting mulberry with yeast and acetic acid bacteria, for using it in various foods. To select the optimal strain for mulberry fermentation, different strains were tested and Saccharomyces cerevisiae SRCM101756 and Acetobacter pasteurianus SRCM102419, exhibiting excellent alcohol and acetic acid production ability during mulberry fermentation, were selected for fermentation. Mulberry vinegar was prepared using mulberry wine and the selected acetic acid bacteria, and the physicochemical properties and physiological effects were measured. The pH was 2.98 and total acidity was 4.70% by day 9 of fermentation, establishing the possibility of developing them into vinegars for industrial use. The α- glucosidase inhibition activity of mulberry vinegar increased from 13.22% to 19.19% in the 100-fold dilution, and from 42.35% to 46.11% in the 50-fold dilution, from before fermentation to after fermentation, respectively. The angiotensin- converting enzyme inhibition activity of mulberry vinegar was found to significantly increase from 44.82% before fermentation to 63.88% after fermentation in the 25-fold dilution. Moreover, a significant increase in pancreatic lipase inhibition activity after fermentation was observed. Thus, mulberry vinegar can be used as a functional material in vinegar and other foods.

참고문헌 (42)

  1. 백성열, "초산균 종류에 따른 무독화 옻식초의 품질 특성", Food Science and Preservation, 23(3), pp.347~354 (2016), 한국식품저장유통학회
  2. 방세인, "오디를 이용한 발효식초의 특성 및 항산화 효과", Food Science and Preservation, 27(5), pp.651~662 (2020), 한국식품저장유통학회
  3. Carrascosa JM, "Effect of chrornic treatment with acabose on glucose and lipid metabolism in obese diabetic wistar rats", Diabetes, Obesity and Metabolism, 3, pp.240~248 (2001)
  4. Caspary WF, "Sucrose malabsorption in man after ingestion of α-glucosidehydrolase inhibitor", The Lancet, 1, pp.1231~1233 (1978)
  5. Cha YJ, "Isolation and characterization of cellulose producing acetobacter xylinum KI strain", Kor J Appl Microbiol Biotechnol, 22, pp.571~576 (1994)
  6. 조재형, "Balsamic Vinegar Improves High Fat-Induced Beta Cell Dysfunction via Beta Cell ABCA1 (Diabetes Metab J 2012;36:275-9)", Diabetes and Metabolism Journal, 36(5), pp.388~389 (2012), 대한당뇨병학회[DOI]
  7. 최영주, "LPS로 유도된 RAW 264.7 세포에 대한 오디 발효액의 항산화 및 항염증 효과", 한국식품영양과학회지, 47(10), pp.995~1005 (2018), 한국식품영양과학회
  8. Collins P, "Drug treatment of obesity, From past failures to future successes?", Br J Clin Pharmacol, 51, pp.13~25 (2001)
  9. Drent ML, "Orlistat(RO 18-0647), a lipase inhibitor, in the treatment of human obesity, a multiple dose study", Int J Obes Relat Metab Disord, 19, pp.221~226 (1995)
  10. 엄현주, "아로니아 식초 제조를 위한 초산균 동정 및 식초 품질 특성 비교", 한국식품영양과학회지, 48(12), pp.1397~1404 (2019), 한국식품영양과학회
  11. Funayama S, "Hypotensive princilpes of Diospyros kaki leaves", Chem Pharm Bull, 27, pp.2865~2869 (1979)
  12. 홍성민, "복분자를 이용한 식초의 제조 및 그의 항산화 효과", Food Science and Preservation, 19(4), pp.594~603 (2012), 한국식품저장유통학회
  13. 홍성민, "오이를 이용한 기능성 식초 음료 개발", 한국식품영양과학회지, 41(7), pp.927~935 (2012), 한국식품영양과학회[DOI]
  14. 정미란, "국내산 무화과를 이용한 와인 제조 및 품질 개선 효과", 동아시아식생활학회지, 15(1), pp.112~118 (2005), 동아시아식생활학회
  15. Jeong YJ, "A view and prospect of vinegar industry", Food Ind Nutr, 5, pp.7~12 (2000)
  16. 정슬아, "Eisenia bicyclis 에탄올 추출물로부터 분리한 Dieckol의 Lipase 저해 Mode", 한국미생물·생명공학회지, 41(1), pp.112~118 (2013), 한국미생물·생명공학회[DOI]
  17. 김은옥, "뽕나무(Morus alba L.) 품종별 오디의 영양 및 기능성 성분과 이화학적 품질 특성 비교", 한국식품영양과학회지, 39(10), pp.1467~1475 (2010), 한국식품영양과학회
  18. Kim HB, "Quantification and varietal variation of rutin in mulberry fruits", J Seric Entomol Sci, 46, pp.1~5 (2004)
  19. Kim JH, "Quality characteristics and physiological activities of black rice vinegar", MS, pp.2017
  20. 김정인, "당근식초의 췌장 라이페이스 저해활성 및 항산화 활성", KSBB Journal, 33(2), pp.104~109 (2018), 한국생물공학회[DOI]
  21. 김강일, "오디 착즙액을 이용한 와인발효 특성", Food Science and Preservation, 17(4), pp.563~570 (2010), 한국식품저장유통학회
  22. 김민주, "미나리 발효액과 미나리 발효액을 이용한 식초의 특성 분석 및 glioma C6 세포에서 산화적 손상에 대한 보호 효과", 한국식품과학회지, 45(3), pp.350~355 (2013), 한국식품과학회[DOI]
  23. Lee DS, "Optimization effect against lipase activity in preparation of aloe vinegar by Acetobacter sp. and inhibitory", J Korean Soc Agric Chem Biotechnol, 42, pp.105~110 (1999)
  24. 이혜빈, "막걸리 종초 제조에 적합한 초산균의 분리 및 발효특성", 한국식품영양과학회지, 46(10), pp.1216~1224 (2017), 한국식품영양과학회
  25. Lee MY, "Metabolite profiling reveals the effect of dietary rubus coreanus vinegar on ovariectomy induced osteoporosis in a rat model", Molecules, 21, pp.149~ (2016)
  26. 이상현, "자연발효 감식초의 제조과정 중 지표성분변화 비교분석", 한국식품영양과학회지, 38(3), pp.372~376 (2009), 한국식품영양과학회
  27. Lembcke B, "Effect of 1-desoxynojorimycin derivatives on small intestinal disaccharides activities and on active transport", Digestion, 31, pp.120~127 (1985)
  28. Lunagariya NA, "Inhibitors of pancreatic lipase, state of the art and clinical perspectives", EXCLI J, 13, pp.897~921 (2014)
  29. "2022 Korea food safety"[URL]
  30. 모혜원, "오미자를 이용한 식초발효 및 품질특성", 한국식품영양과학회지, 42(3), pp.441~449 (2013), 한국식품영양과학회
  31. Nakanc S, "Food useful for preventing alcohol intoxication containing persimmon-vinegar and optimum fruits, with blood alcohol concentration reducing action", Japan Patent, 63, pp.562~566 (1988)
  32. Noh H, "Isolation of an angiotensin converting enzyme inhibitor from Oenanthe javanica", J Appl Biol Chem, 44, pp.98~99 (2001)
  33. 박윤희, "미나리 발효 식초의 지방세포 분화억제 및 항염증 효과", 생명과학회지, 24(5), pp.476~484 (2014), 한국생명과학회
  34. Putri L, "Inhibition activity of angiotensin converting enzyme(ACE)and determination of total phenolic and flavonoid compound from bitter melon leaves(Momordica charantia L. )", Pharmacogn J, 9, pp.252~256 (2017)
  35. Sakanakaand S, "Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radicalscavenging assays and on lipid oxidation in tuna homogenates", Food Chem, 107, pp.739~744 (2008)
  36. 신진숙, "생전분 분해효소를 이용한 현미의 초산발효조건에 따른 성분변화", 한국식품영양과학회지, 32(3), pp.381~387 (2003), 한국식품영양과학회
  37. 신정연, "섬애약쑥 식초가 고지방-고콜레스테롤 급이 흰쥐의 체내 지질대사에 미치는 영향", 한국식품영양과학회지, 46(7), pp.779~789 (2017), 한국식품영양과학회
  38. 손우림, "오디와인의 생리활성 및 α-glucosidase 저해제의 분석", Food Science and Preservation, 20(6), pp.877~885 (2013), 한국식품저장유통학회
  39. Vermeirsscna V, "Optimization and validation of an angiotensinconverting enzyme inhibition assay for the screening of bioactive peptides", J Biochem Biophys Methods, 51, pp.75~87 (2002)
  40. Vogel RA, "The postprandial effect of components of the mediterranean diet on endothelial function", J Am Coll Cardiol, 36, pp.1455~1460 (2000)
  41. Watanabe J, "Isolation and identification of α-glucosidase inhibitors from tochucha(Eucommia ulmoides)", Biosci Biotech Biochem, 61, pp.177~178 (1997)
  42. Yoon HN, "Simultaneous gas chromatographic analysis of ethanol and acetic acid in vinegar", Korean J Food Sci Technol, 30, pp.1247~1251 (1998)

관련 논문AI추천

오디를 이용한 발효식초의 특성 및 항산화 효과권건형, 방세인, 서원택, 이아영, 조은주한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제5호전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성김현영, 류명선, 박해석, 엄태붕, 이은실, 임은정, 조성호, 조승화한국식품저장유통학회 · Food Science and Preservation2015 · 제22권 제1호보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화조계만, 주옥수, 황정은한국식품저장유통학회 · Food Science and Preservation2017 · 제24권 제1호자두식초의 이화학적 품질 특성과 항산화 활성김지현, 도연호, 서원택, 안효정, 정유리한국식품저장유통학회 · Food Science and Preservation2025 · 제32권 제6호“도초방”의 제조 공정 개선을 통한 고산도 복숭아 식초 제조권희민, 김소영, 박현주, 여수환, 전성현한국식품저장유통학회 · Food Science and Preservation2021 · 제28권 제1호열처리 보리수 과즙과 식초의 이화학적 특성, phytochemicals 및 생리활성김수철, 조계만, 주옥수, 황정은한국식품저장유통학회 · Food Science and Preservation2018 · 제25권 제1호

이 간행물의 다른 논문 (14건)

Effects of lemon or cinnamon essential oil vapor on physicochemical properties of strawberries during storageJohn Gieng, Helen P. Tran, Salam A. Ibrahim, Giselle Pignotti, Elise Freche, Xi Feng, Dong U Ahnpp. 549-561Comparison of postharvest quality of Aralia elata shoot according to packaging methods어현지, 박효원, 이욱, 한나래, 김용현pp. 562-572Shelf-life prediction of fresh ginseng packaged with plastic films based on a kinetic model and multivariate accelerated shelf-life testing최정희, 임정호, 박기재, 박종진, 윤대용, 조정석pp. 573-588Atomisation and vacuum drying studies on Malaysian honey encapsulationSharifah Robiah Mohamad, Khairul Farihan Kasim, Boon-Beng Lee, Nurul Aisyah Roslipp. 589-601A comparative study of the physical and cooking characteristics of common types of rice collected from the market by quantitative statistical analysisHamed Hassanzadeh, Mahmood Fadhil Saleem, Evan Butrus Iliapp. 602-616
원문 보기