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Development of Functional Mixed Drink using Extract of Hericium erinacium Cultivated with Artemisia capillaris and Black Garlic

인진쑥을 기질로 한 노루궁뎅이버섯 균사체 배양물과 흑마늘을 이용한 기능성 혼합음료 개발

  • Jeong, Heon (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Kim, Yon-Suk (Dept. of Biotechnology, Konkuk University) ;
  • Park, Pyo-Jam (Dept. of Biotechnology, Konkuk University) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Jeong, Jae-Hyun (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Lee, Ung-Soo (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Choi, Won-Seok (Dept. of Food Science & Technology, Korea National University of Transportation)
  • 정헌 (한국교통대학교 식품공학과) ;
  • 김연숙 (건국대학교 생명공학과) ;
  • 박표잠 (건국대학교 생명공학과) ;
  • 최웅규 (한국교통대학교 식품공학과) ;
  • 정재현 (한국교통대학교 식품공학과) ;
  • 이웅수 (한국교통대학교 식품공학과) ;
  • 최원석 (한국교통대학교 식품공학과)
  • Received : 2014.03.31
  • Accepted : 2014.08.15
  • Published : 2014.10.31

Abstract

In this study, we examined the hepatocyte toxicity and protective effects of an extract of Hericium erinacium cultivated with Artemisia capillaris (HEAC), and also examined the hepatocyte protective and antioxidative effects of a mixture of the HEAC and black garlic. At a concentrations of more than 0.05 mg/mL, the HEAC extract significantly reduced cell viability. The extract of HEAC treated with the same ratio of water and ethanol at $80^{\circ}C$ showed the highest hepatocyte protective effect. No significant difference in the hepatocyte protective effect was observed between the mixtures of HEAC with and without black garlic. In addition, higher antioxidative activity was shown with the addition of less black garlic. As a result of the sensory evaluation, a significant difference of sweetness was observed with varying liquid fructose concentration, but there were no significant differences in bitterness, flavor, thickness and overall acceptability according to the liquid fructose concentration.

본 연구에서는 인진쑥 배지에서 배양한 노루궁뎅이버섯 균사체 배양 추출물의 간세포 독성 및 간세포 보호 효과와 이 배양 추출물에 흑마늘 추출물을 혼합한 혼합액의 간세포 보호 효과와 항산화력을 측정하였다. 배양 추출물의 세포 독성을 농도별로 측정한 결과, 0.05 mg/mL의 농도 이상에서는 세포생존율이 유의적으로 감소하는 것으로 나타났으며, 배양 추출물의 간세포 보호 효과를 측정한 결과, 물과 ethanol의 비율 5:5, $80^{\circ}C$의 조건에서 추출한 추출물이 상대적으로 가장 좋은 간세포 보호 효과를 나타내었다. 이 조건에서 추출한 배양 추출물에 흑마늘을 혼합(배양 추출물:흑마늘 추출물=9:1, 8:2, 7:3)하여 간세포 보호 효과와 항산화력을 측정하였다. 측정 결과, 간세포 보호 효과는 흑마늘 추출물 첨가 시 유의적인 차이가 나타내지 않았으며, 항산화력 측정 결과에서는 오히려 흑마늘 추출물 첨가 비율이 낮을수록 상대적으로 높은 항산화 활성을 보여, 흑마늘 추출물의 경우, 적은 농도에서는 간세포 보호 효과 및 항산화력에 영향을 주지 않는 것으로 추정되었다. 배양 추출물만으로(1.9 Brix, 15%) 액상과당 농도를 달리하여(10, 15, 20%) 제조한 음료의 관능검사 실시 결과, 액상과당 농도 차이가 단맛에서는 유의적 차이를 나타내었으나, 쓴맛, 향, 농도 및 전반적 기호도에 있어서는 유의적 차이를 나타내지 않았다.

Keywords

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