Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.)

여주 함유 된장의 발효 중 이화학적 특성 및 생리활성의 변화

  • Hwang, Chung Eun (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Joo, Ok Soo (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Lee, Jin Hwan (National Institute of Chemical Safety, Ministry of Environment) ;
  • Song, Yeong Hun (Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University) ;
  • Hwang, In Guk (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration (RDA)) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 황정은 (경남과학기술대학교 식품과학부) ;
  • 주옥수 (경남과학기술대학교 식품과학부) ;
  • 이진환 (환경부 화학물질안전원) ;
  • 송영훈 (경상대학교 응용생명과학부(BK21 Plus), 농업생명과학연구원) ;
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 조계만 (경남과학기술대학교 식품과학부)
  • Received : 2017.01.04
  • Accepted : 2017.02.17
  • Published : 2017.02.28
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Abstract

This study evaluated the changes of physiochemical properties, phytochemical compounds (isoflavones and phenolic acids), and biological activity during the fermentation of Doenjang without and with bitter melon powder (BMP). The pH decreased from 6.41-5.83 to 5.81-5.24, during the fermentation of Doenjang, while the acidity increased from 0.42-0.65% to 1.28-1.48%. The viable cell numbers of Bacillus and Yeast, salinity, and total amino acid contents increased at the end fermentation (60 day). Also, the fermented Doenjang (FD) with 10% BMP showed the highest ${\gamma}$-aminobutyric acid (GABA, 129.87 mg/100 g) contents, among all the Doenjang samples. The FD exhibited significantly higher inhibitory activities than unfermented Doenjang (UFD) on radicals and ${\alpha}$-glucosidase. The phytochemical compounds including isoflavone-aglycones and phenolic acids increased, whereas isoflavoneglycosides decreased in the BM following fermentative processing. Moreover, the total phenolic, isoflavone-aglycone, and phenolic acid contents were markedly increased, leading to a general increase in antioxidant and ${\alpha}$-glucosidase inhibition activities after fermentation. These results suggest that BMP may be used to prepare a new type of fermented Doenjang with improved antioxidant and antidiabetic activities.

본 연구는 여주 분말 첨가 된장의 발효 중 이화학적 특성, phytochemical 화합물(isoflavones과 phenolic acids) 및 생리활성 활성 변화를 측정하였다. 된장 발효 중 pH는 6.41-5.83에서 5.81-5.24로 감소하였고, 반면에 산도는 0.42-0.65%에서 1.28-1.48%로 증가하였다. 고초균과 효모 생균수, 염도 및 총 아미노산 함량은 발효 종기(60 일)에 증가하였다. 특히, 발효 후 10% 여주 분말 첨가 된장은 가바(GABA, 129.87 mg/100 g) 함량이 다른 된장 시료들과 비교하여 가장 함량이 높았다. 발효 후 된장은 발효 전 된장 시료보다 생리활성이 높았다. 발효 후 phytochemicals 화합물 중 isoflavone-aglycones과 phenolic acids는 증가하였고, 반면에 isoflavone-glycosides는 감소하였다. 게다가, 발효 후에 총 phenolics, isoflavone-aglycones과 phenolic acids 함량은 급격히 증가하였고, 이에 따라 항산화 활성과 ${\alpha}$-glucosidase 저해활성이 증가하였다. 이들 결과로부터 여주 분말 첨가로 항산화와 항당뇨 활성이 개선된 새로운 타입의 된장 제조가 가능할 것으로 판단되었다.

Keywords

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