Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Development of a functional yogurt fortified with ubiquinone, isoflavone, and γ-aminobutyric acid

유비퀴논, 이소플라본, γ-aminobutyric acid가 강화된 기능성 요구르트 개발

  • Pyo, Young-Hee (Department of Food and Nutrition, Sungshin Women's University) ;
  • Noh, Young-Hee (Department of Food and Nutrition, Sungshin Women's University)
  • 표영희 (성신여자대학교 식품영양학과) ;
  • 노영희 (성신여자대학교 식품영양학과)
  • Received : 2019.05.07
  • Accepted : 2019.05.28
  • Published : 2019.06.30
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Abstract

A potentially functional yogurt co-fermented with Monascus-fermented soybean powder (MFSP) was prepared, and its quality and antioxidant properties were investigated. Skim milk powder with (SMP+MFSP, 1:1, w/w) or without MFSP (SMP; control) was fermented by probiotic cultures consisting of L. delbrueckii subsp. bulgaricus KCTC 3635 and S. thermophilus KCTC 5092. The functional yogurt fermented with MFSP contained significantly (p<0.05) higher levels of ${\gamma}-aminobutryric$ acid (GABA; $107.22{\pm}3.06{\mu}g/g$), isoflavone aglycone (daidzein+genistein; $201.21{\pm}6.29{\mu}g/g$), and ubiquinone ($39.05{\pm}0.08{\mu}g/g$) than the control yogurt. During fermentation at $36^{\circ}C$ for 48 h, the functional yogurt displayed higher titratable acidity, viable cell numbers, and radical scavenging activity and a lower pH than the control yogurt (p<0.05). These results indicate that MFSP has great potential for enriching the free isoflavones, GABA, and ubiquinone contents in yogurt.

탈지유에 홍국발효 콩 분말을 1:1의 비율로 첨가한 기능성 요구르트(SMP+MFSP)를 제조하여 대조군의 탈지유 요구르트(SMP)와 미량의 생리활성 물질 및 항산화 활성을 비교한 결과는 다음과 같다. 젖산발효 24시간 이후의 기능성 요구르트의 평균 pH는 3.96, 적정산도 1.03%, 생균수 9.68 log CFU/g으로 나타나 일반적인 호상 요구르트의 품질기준에 적합한 것으로 나타났다. 또한 대조군에 함유되지 않은 비배당체형의 이소플라본인 daidzein과 genistein의 총량은 젖산발효 48시간에 $201.21{\pm}6.29{\mu}g/g$으로 측정되었으며, GABA의 농도는 대조군에 비해 11.8배 높은 $107.22{\pm}3.06{\mu}g/g$으로 비교되었다. 대조군에 비해 기능성 요구르트의 유비퀴논의 총 농도는 평균 32.3배 높게 측정되었으나 젖산발효 시간에 따른 유의적인 농도변화는 나타나지 않았다(p>0.05). DPPH와 ABTS의 라디컬 소거활성으로 측정된 항산화 활성은 기능성 요구르트의 trolox 당량 값(${\mu}g$ TE/g)이 대조군에 비해 평균 7.9배 높게 비교되었으며, 시료에 함유된 유리 이소플라본의 농도와 밀접한 양의 상관성을 보여 주었다. 따라서 본 연구의 기능성 요구르트는 고부가가치의 probiotics 건강식품으로서의 활용가치가 높을 것으로 평가되었다.

Keywords

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Fig. 1. Flowchart for the manufacturing of functional yogurt.

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Fig. 2. Changes of isoflavones during yogurt fermentations at 36oC for 48 h. All values are means of determinations in three independent experiments.

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Fig. 3. Changes of GABA during yogurt fermentations at 36oC for 48 h. All values are means of determinations in three independent experiments.

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Fig. 4. Changes of DPPH and ABTS radical scavenging activities during yogurt fermentations at 36oC for 48 h.

Table 1. Changes of pH, titrable acidity (TA), and viable cell numbers during yogurt fermentations at 36oC for 48 h

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Table 2. Changes of ubiquinones during yogurt fermentations at 36oC for 48 h

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