한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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홍국발효가 백태와 서리태의 생리활성 성분에 미치는 영향

Effect of Monascus-Fermentation on the Content of Bioactive Compounds in White and Black Soybeans

  • 진유정 (성신여자대학교 식품영양학과) ;
  • 표영희 (성신여자대학교 식품영양학과)
  • Jin, Yoo-Jeong (Department of Food and Nutrition, Sungshin Women's University) ;
  • Pyo, Young-Hee (Department of Food and Nutrition, Sungshin Women's University)
  • 투고 : 2015.03.21
  • 심사 : 2015.05.01
  • 발행 : 2015.06.30
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초록

Monascus pilosus KCCM 60084를 백태와 서리태에 각각 접종시켜 $30^{\circ}C$에서 발효한 후, 홍국발효 콩에 함유된 미량의 생리활성물질에 대한 영향을 측정하였다. 천연 스타틴 성분인 mevinolin은 발효 전의 미 검출에서 홍국 발효 20일 후에 건조시료 g당(${\mu}g/g$ DW) 최대 $568.18{\mu}g$ 생산하였고, CoQ10의 함량은 발효전의 농도에 비해 발효 20일 후에 백태와 서리태 모두 2배 이상 증가하여 각각 $65.59{\pm}9.53$과 $54.92{\pm}5.27{\mu}g$으로 나타났다. 토코페롤 함량은 홍국발효에 의해 뚜렷한 변화가 관찰되지 않았다. 발효 전의 백태에 함유된 총 토코페롤 함량은 $312.87{\mu}g$으로 서리태의 $256.76{\mu}g$ 보다 약 22% 더 높았으며(p<0.05), 가장 많이 함유된 토코페롤 종류는 ${\gamma}$-토코페롤로 전체 농도의 약 55%을 차지 하였다. 따라서 홍국발효는 콩의 메비놀린과 CoQ10 성분의 농도를 발효과정을 통해 변화시키는 것으로 나타났다.

Changes in the contents of mevinolins (natural statins, $0-568.18{\mu}g$), coenzyme Q10 (CoQ10, $26.41-65.59{\mu}g$), and tocopherols ($232.80-312.87{\mu}g/g$ dry weight) in Monascus-fermented soybean were determined using HPLC. Significant increases (p<0.05) in mevinolins and CoQ10 were obtained in Monascus-fermented soybean after 20 days of fermentation compared with unfermented soybean (0 days), whereas no significant change (p>0.05), or a slight decrease, in tocopherols was observed. The results indicate that Monascus-fermentation has great potential for enriching mevinolin and CoQ10 in soybeans.

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피인용 문헌

  1. Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk 2017, https://doi.org/10.1007/s10068-017-0187-y