The Korean Journal of Mycology (한국균학회지)

The Korean Society of Mycology (한국균학회)
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Physiological Functionality of Nuruk, Makgeolli and Cheonggukjang Made with Fungi and Bacteria isolated from Korean Traditional Fermented Foods

전통발효식품에서 분리한 진균류와 세균을 이용하여 제조한 누룩과 막걸리 그리고 청국장의 생리기능성

  • Received : 2012.08.22
  • Accepted : 2012.09.08
  • Published : 2012.09.28
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Abstract

For development of new high-value Korean traditional fermented food by using bioactive fungi and bacteria, Nuruk, Makgeolli and Cheonggukjang were prepared by mold, yeasts and bacteria from Korean traditional fermented foods and their physiological functionalities were investigated. Aspergillus oryzae N152-1 Nuruk showed the highest antihypertensive angiotensin I-converting enzyme inhibitory activity(57.2%), and Makgeolli made by Saccharomyces cerevisiae Y111-5 and commercial JS Ipguk (solid cultures of saccharifying enzyme-producing mold) was showed 42.0% of anti-obesity ${\alpha}$-glucosidase inhibitory activity. Among various Cheonggukjang, No 463 Cheonggukjang made by Brevibacterium iodinum NCDO 613(T) was showed the highest fibrinolytic activity (size of clear zone: 28 mm) and good anti-obesity ${\alpha}$-glucosidase inhibitory activity.

생리활성을 가진 고부가가치의 전통발효식품을 개발하고자 전통발효식품과 이들의 부원료로부터 분리한 곰팡이와 효모와 세균을 이용하여 각각 누룩과 막걸리와 청국장등을 제조한 후 이들의 생리기능성을 측정하였다. Aspergillus oryzae을 이용하여 제조한 N152-1 누룩이 가장 높은 57.2%의 항고혈압성 안지오텐신전환효소 저해활성을 보였고 전통누룩에서는 분리한 Saccharomyces cerevisiae Y111-5를 이용하여 제조한 막걸리가 42.0%의 항비만성 ${\alpha}$-Glucosidase 저해활성을 나타내었다. 또한 Brevibacterium iodinum NCDO 613(T)로 제조한 No 463 청국장이 혈전용해활성과 ${\alpha}$-Glucosidase 저해활성이 우수하였다. 위와같이 전통발효식품에서 분리한 진균류와 세균을 이용하여 제조한 Aspergillus oryzae N152-1 누룩과 Saccharomyces cerevisiae Y111-5 막걸리 및 Brevibacterium iodinum NCDO 613(T) No 463 청국장들은 생리기능성이 우수한 고부가가치의 전통발효 식품들로서 추가적인 이들의 안전성과 기호성 실험을 통하여 산업화가 가능할것으로 사료된다.

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References

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