Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Improvement of Antioxidative Activity by Enzyme Treatment and Lactic Acid Bacteria Cultivation in Black Garlic

효소 처리와 유산균 배양에 의한 흑마늘의 항산화 활성 향상

  • Chae, Hee-Jeong (Dept. of Food and Biotechnology, Hoseo University) ;
  • Park, Dong-Il (Dept. of Food and Biotechnology, Hoseo University) ;
  • Lee, Sung-Chul (Dept. of Food and Biotechnology, Hoseo University) ;
  • Oh, Chul-Hwan (Dept. of Food Science and Technology, Kongju National University) ;
  • Oh, Nam-Soon (Dept. of Food Science and Technology, Kongju National University) ;
  • Kim, Dong-Chung (Dept. of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University) ;
  • Won, Sun-Im (Dept. of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University) ;
  • In, Man-Jin (Dept. of Human Nutrition and Food Science and International Institute of Bio and Health Science, Chungwoon University)
  • 채희정 (호서대학교 식품생물공학과) ;
  • 박동일 (호서대학교 식품생물공학과) ;
  • 이성철 (호서대학교 식품생물공학과) ;
  • 오철환 (공주대학교 식품공학과) ;
  • 오남순 (공주대학교 식품공학과) ;
  • 김동청 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소) ;
  • 원선임 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소) ;
  • 인만진 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소)
  • Received : 2011.03.16
  • Accepted : 2011.04.14
  • Published : 2011.05.31
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Abstract

We investigated the improvement of the antioxidative activity of black garlic with enzymatic treatment and lactic acid bacteria cultivation conditions. Celluclast, a commercially-available polysaccharide hydrolyase, was selected to obtain high total polyphenol content in a black garlic suspension. A lactic acid bacterial strain showing fast growth and high acid production in a black garlic suspension was isolated from Kimchi. This strain was identified as Lactobacillus pentosus 310-7. Enzymatically hydrolyzed black garlic was fermented using the L. pentosus 310-7 strain at $30^{\circ}C$ for 15 hr. The pH and titratable acidity achieved were 4.24 and 0.35%, respectively, after 15 hr fermentation. The viable cell population of L. pentosus 310-7 slowly increased to 7.54 log CFU/g. The polyphenolic compound content, known antioxidants, in black garlic was enhanced with Celluclast treatment and L. pentosus 310-7 cultivation. Total polyphenolic compounds were increased to approximately 60% of the initial concentration, and electron donating ability was also improved, from 39.8 to 65.9%.

마늘에 가장 많이 함유된 당류를 이용하여 유산균을 배양하기 위하여 흑마늘을 분해하여 당과 폴리페놀 함량을 최대로 증가시키는 상업용 탄수화물 분해효소로 Celluclast를 선별하였다. 또한 김치로부터 흑마늘 효소분해물에서 생육과 산 생성이 우수한 유산균을 선발하였다. 선발된 균주는 Lactobacillus pentosus로 동정되었으며, L. pentosus 310-7로 명명하였다. L. pentosus 310-7 균주를 흑마늘 효소분해물에 접종한 후 pH, 적정산도, 젖산균수의 변화를 경시적으로 분석하였다. 배양액의 pH는 배양 15시간까지 pH 4.24로 지속적으로 감소하였으며, 적정산도는 배양 15시간에 0.35%까지 지속적으로 증가하였다. 젖산균수는 접종 후 7.08 log CFU/g에서 15시간에 7.54 log CFU/g까지 완만하게 증가하였으며 효소처리가 유산균의 증식에는 효과가 없었다. 그러나 효소처리 후 L. pentosus 310-7 균주로 15시간 발효시킨 발효액의 총 폴리페놀 함량은 $7.23\;{\mu}g$/g에서 $11.47\;{\mu}g$/g으로 약 60% 증가하였으며 따라서 DPPH radical 소거활성도 향상되었다.

Keywords

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