Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Fermentation of onion extract by lactic acid bacteria enhances its physicochemical properties

유산균에 의한 양파 착즙액의 발효효과와 이화학적 특성

  • Kim, Su-hwan (Research Institute of Food Industry, Sunchon National University) ;
  • Lee, Chae-Mi (Department of Food Science and Technology, Sunchon National University) ;
  • Jeong, Jae-Hee (Department of Food Science and Technology, Sunchon National University) ;
  • Choi, Yu-Ri (Department of Food Science and Technology, Sunchon National University) ;
  • Lee, Dong-hun (Department of Food Science and Technology, Sunchon National University) ;
  • Lee, Chae-yun (Department of Food Science and Technology, Sunchon National University) ;
  • Huh, Chang-Ki (Research Institute of Food Industry, Sunchon National University)
  • 김수환 (순천대학교 식품산업연구소) ;
  • 이채미 (순천대학교 식품공학과) ;
  • 정재희 (순천대학교 식품공학과) ;
  • 최유리 (순천대학교 식품공학과) ;
  • 이동훈 (순천대학교 식품공학과) ;
  • 이채윤 (순천대학교 식품공학과) ;
  • 허창기 (순천대학교 식품산업연구소)
  • Received : 2022.06.02
  • Accepted : 2022.07.03
  • Published : 2022.08.31
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Abstract

This study aimed to improve the physiological activity of onion juice via lactic acid bacterial fermentation. Seven types of lactic acid bacteria were used for the fermentation of onion juice. The pH and sugar content of the onion juice decreased, while its titratable acidity increased after lactic acid bacteria fermentation, and the cell count of lactic acid bacteria was 7.31-10.40 log CFU/mL. The total free sugar content decreased, while the total organic acid content increased in the fermented onion juice. Quercetin content of the fermented juice was 0.13-0.53 mg/kg. The total polyphenol and flavonoid contents increased after fermentation. Additionally, the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation scavenging activities were increased by fermentation. Overall, lactic acid bacteria fermentation of onion juice enhanced its physiological activity. Based on these findings, Bifidobacterium breve KCTC 3441 was selected as the onion juice fermentation strain.

본 연구는 우수한 생리활성을 나타내는 것으로 알려진 양파 껍질을 식품으로 활용하고 유산균 발효를 통해 기능성 증진을 도모하고자 과육과 함께 양파 껍질을 착즙하고, 착즙액 발효에 적합한 유산균을 선정하고자 발효에 따른 품질특성 및 항산화 활성을 검토하였다. 양파 착즙액의 유산균 발효에 따라 pH와 당도는 감소하였으며, 적정 산도는 증가하였고 유산균 수는 발효 48시간까지 증가한 후 감소하였다. 총 유리당 함량은 모든 발효물에서 감소하였으며, 유리당 조성 변화의 경우 Bb와 Lb 접종 양파 착즙액 발효물에서는 fructose, glucose 및 sucrose가 감소하였으며, 이외의 균주 접종 양파 착즙액 발효물에서는 fructose와 sucrose는 감소한 반면, glucose는 증가하였다. 총 유기산 함량은 발효에 의해 증가하였으며, 유기산 중 lactic acid가 가장 많이 증가하였다. 발효에 따른 quercetin 함량은 Ll, Ls 및 Pp 접종 양파 착즙액 발효물은 감소한 반면, Bb, Ef, Lb 및 St 접종 양파 착즙액 발효물은 증가하였다. 총 폴리페놀 함량은 Bb, Ll, Lb 및 Ls 접종 양파 착즙액 발효물은 증가하였으나, Ef, St 및 Pp 접종 양파 착즙액 발효물은 감소하였고, 총 플라보노이드 함량은 St 접종 양파 착즙액 발효물을 제외한 모든 발효물에서 증가하였다. DPPH 및 ABTS 라디칼 소거능은 유산균 발효에 의해 증가하였다. 본 연구 결과 양파 착즙액의 유산균 발효는 생리활성과 기능성을 증진 시키는 것으로 나타났으며, 특히 B. breve KCTC 3441 균주 발효를 통해 quercetin, polyphenol, flavonoids 함량이 각각 50%, 57%, 39% 그리고 DPPH와 ABTS 라디칼 소거능은 74%와 29% 증가되었다. 따라서 양파착즙액의 발효 균주는 B. breve KCTC 3441이 적합한 것으로 판단된다.

Keywords

Acknowledgement

본 연구는 농촌진흥청 연구사업(과제번호:PJ0160202021)의 지원을 받아 수행된 연구 결과의 일부로 이에 감사드립니다.

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