국산 한약재 추출물을 이용한 전통 콩된장의 생리활성
Physiological Properties of Extracts of Traditional Soybean Doenjang Prepared with Korean Herb Medicines
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국산 한약재 추출물을 첨가하여 제조한 전통 콩된장의 아질산염 소거작용, 수소공여능, 항균활성 및 혈전용해능 등을 검토하였다. 한약재 추출물을 첨가하여 제조한 된장은 대조구 된장에 비하여 대부분이 높은 아질산염 소거능을 나타내었다. 한약재 추출물 첨가 농도가 높을수록 아질산염 소거능은 증가되었으며, Ⅲ군과 Ⅳ군의 된장이 다른 Ⅰ군과 Ⅱ군의 된장보다 약간 높은 아질산염 소거능을 나타내었다. 수소공여능은 한약재 추출물 첨가 된장이 대조구 된장보다 약간 높은 경향을 나타내었으나 각 된장군 사이에는 큰 차이가 나타나지 않았다. 된장의 추출물을 사용하여 Str. mutans 및 Sal. enteritidis 등의 병원성 미생물에 대한 항균활성 및 fibrin배지 상에서의 혈전용해능은 대조구보다 모든 시험구에서 높게 나타났다.이상의 결과로 한약재 추출물을 첨가하여 제조한 Ⅲ군과 Ⅳ군은 색깔이 대조구와 유사하고, 기호도, 생리활성 및 항균활성 등이 우수하여 기능성이 강화된 새로운 전통된장의 개발 가능성이 높은 것으로 판단된다.
Abstract
The biofunctional properties of traditional Doenjang supplemented with the extracts of herb medicines (refer as DHM) were examined. DHM divided to four groups, Ⅰ, Ⅱ, Ⅲ and Ⅳ according to herb medicines were added. Nitrite scavenging-activities from all 4 groups of DHMs were significantly higher than that of control. Also hydrogen donating-activities from all 4 groups of DHMs were slightly higher than that of control. Antibacterial activities against pathogenic bacteria such as Streptococcus mutant and Salmonella enteritidis and fibrinolytic activity of all DHMs on fibrin plate were higher than those of control. On the other hand, groups Ⅲ and Ⅳ were higher in sensory score, biofunctional and antimicrobial activities than those of group Ⅰ, Ⅱ and control. Therefore, the usage of extracts of Korean herb medicines instead of water to make Doenjang will be effective in development of traditional soybean Doenjang with the biofunctional properties.
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