含有山地种植的人参的Cheonggukjang的生物活性化合物和抗氧化活性的比较,使用两种Bacillus属
Jina Seong1, Hee Yul Lee1, Jong Bin Jeong1
1Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National Univesity, Jinju 52725, Republic of Korea.
Foods (Basel, Switzerland)
|October 16, 2024
概括
将山地种植的人参 (MCG) 添加到cheonggukjang发酵中,可以提高其营养质量和抗氧化特性. 这项研究显示,人参化物,和黄的含量增加,改善了Cheonggukjang的质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 发酵科学 发酵科学
- 营养药和功能性食品 营养药和功能性食品
背景情况:
- 传统的发酵大豆食品Cheonggukjang因其健康益处而闻名.
- 山地种植的人参 (MCG) 富含生物活性化合物,包括人参化物.
- 研究将MCG与瓜发酵相结合的协同效应尚未得到充分研究.
研究的目的:
- 分析不同MCG比率对cheonggukjang的植物化学特征和抗氧化活性的影响.
- 为了确定参与发酵过程的关键微生物菌株.
- 评估 MCG 丰富的青菜作为功能性食品成分的潜力.
主要方法:
- 清古克以不同的MCG比率 (0%,2.5%,5%,10%) 发酵.
- 使用形态,生化和遗传方法进行微生物鉴定 (Bacillus licheniformis,Bacillus subtilis).
- 对氨基酸,脂肪酸,异黄,人参酸,总和总黄的分析.
- 检测激素清除活性和铁的降解/抗氧化功率.
主要成果:
- 添加MCG并没有显著改变氨基酸或脂肪酸的特征.
- 发酵增加了异黄酸甘氨酸,同时减少了糖化物.
- 总金氏酸含量,特别是Rg3和化合物K,随着MCG比率的提高而增加.
- 总的和黄含量,抗氧化活性和激素清除能力在富含MCG的cheonggukjang中显著增强.
结论:
- 将MCG纳入cheonggukjang发酵过程可以改善其植物化学成分和抗氧化能力.
- 富含MCG的黄具有增强的功能性质,表明其在食品和制药应用中的价值.
- 这项研究验证了使用特定的Bacillus菌株来实现最佳的cheonggukjang发酵.
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