락토페린을 첨가한 저지방/저염 소시지의 품질 및 Escherichia coli O157:H7에 대한 항균 활성에 미치는 효과
Product Quality of Low-fat/salt Sausages Containing Lactoferrin and Antimicrobial Activity Against Escherichia coli O157:H7
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초록
기능성 식육제품을 제조하기 위해 첨가한 락토페린의 항균활성을 평가하기 위해 Escherichia coli O157:H7을 일정 수준으로 접종하고 락토페린을 0에서 1%로 달리 첨가한 결과, 농도에 의존적으로 항균활성을 나타냈으며, 특히 0.25% 이상의 농도에서는 접종균에 대한 뚜렷한 항균효과를 나타냈다. 이러한 결과를 근거로 소시지의 저장성 증진을 위해 락토페린을 첨가하여 제조하였으나 저장성 실험 결과에서는 항균효과가 확인되지 않았다. 또한 젖산나트륨을 2% 첨가하고 락토페린을 0.3에서 0.9%로 복합 첨가하여 4℃ 저장 중에 접종한 E. coli O157:H7에 대한 항균활성을 측정한 결과에서는, 젖산나트륨 2% 단독 첨가구는 4주 이후 접종균의 생장이 억제되었으나 젖산나트륨과 락토페린을 복합첨가한 첨가구는 락토페린의 농도가 증가할수록 저장기간 동안 접종균의 성장으로 항균효과가 오히려 감소하였다. 따라서 모델결과에서 보여준 항균효과는 실질적인 식육제품실험에서는 나타나지 않았으며, 이러한 결과는 제조 및 가열 중에 락토페린의 변성과 소시지 제조에 첨가되는 복합첨가물들의 영향으로 첨가된 락토페린의 항균활성이 저해된 것으로 판단된다. 차후의 연구로 락토페린의 항균활성을 높이기 위하여 케이싱의 내면에 필름으로 처리하는 방법으로 항균활성효과를 연구하는 것이 필요할 것으로 사료된다.
Abstract
This study was performed to determine potential antimicrobial activity of lactoferrin, which incorporated into the low-fat/salt sausages during storage either at 30 or 4℃. First, the model study on the antimicrobial activity of lactoferrin was performed. Based on the model study, more than 0.25% of lactoferrin was required to have a distinctive antimicrobial activity for the growth of E. coli O157:H7 in the broth. However, extended shelf-life was not shown in the low-fat/salt sausages manufactured with lactoferrin during refrigerated storage. In addition, no synergistic effects of lactoferrin with sodium lactate were observed in the sausages. These results indicated that the addition of lactoferrin into the low-fat sausages did not have antimicrobial activity of E. coli O157:H7, due to the denaturation of lactoferrin or the complexity of the sausage, even though it had a distinctive antimicrobial effect in the model study.
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