무즙 발효물을 활용한 기능성 음료 개발 연구 = A Study on the Development of Functional Beverages Using Fermented Radish Extracts

다국어 초록 (Multilingual Abstract)

As the demand for functional foods increases, research using lactobacilli is being actively conducted. However, it is rare that Raphanus sativus L. is directly fermented into lactobacilli without additives, and in particular, studies on non-juice fermentation products through mixed fermentation of lactobacilli and yeast are insufficient. In this study, the anti-inflammatory function of the non-juice fermentation product produced through the mixed fermentation of lactobacilli (Leuconostoc mesenteroides) and lactobacilli with yeast (L. mesenteroides + Saccharomyces cerevisiae) was analyzed, and its applicability as a fermentation beverage was evaluated.
The experiment was conducted with three samples, namely, 10% added fermented Radish juice fermented beverage (RJB), Radish juice fermented with L. mesenteroides HL-02 (RJLF), and Radish juice co-fermented with L. mesenteroides HL-02 and S. cerevisiae HS-01 (RJLYF). Cell viability, NO production amount, and secretion of inflammatory cytokines such as IL-6, etc. were measured by treating RAW 264.7 mouse macrophages stimulated with LPS. In addition, the physicochemical characteristics such as pH and acidity of the fermentation sample were also analyzed.
As a result, Radish juice co-fermented with L. mesenteroides HL-02 and S. cerevisiae HS-01 (RJLYF) significantly inhibited NO and inflammatory cytokine production (p < 0.05), and showed strong anti-inflammatory activity compared to non-juice dry matter and lactobacilli fermentation dry matter. Therefore, mixed strain fermentation of nonjuice is effective in promoting inflammation-regulated physiological activity, suggesting its potential for application as a functional fermented beverage.

목차 (Table of Contents)

• List of figures Ⅳ
• List of tables Ⅵ
• Abstract Ⅶ
• Ⅰ. 서 론 1
• Ⅱ. 재료 및 방법 4
• 1. 실험재료 4
• 2. 무의 이화학적 특성 측정 4
• 2.1. 수분함량 4
• 2.2. pH 4
• 2.3. 총산도 5
• 2.4. 가용성 고형분 5
• 3. 균주 및 배지 5
• 4. 무즙 발효 건조물 제조 6
• 4.1. 무즙 건조물 6
• 4.2. 무즙 유산균 발효 건조물 6
• 4.3. 무즙(유산균+효모 건조물) 7
• 5. 당도별 무 발효음료의 제조 및 특성 분석 7
• 5.1. 당도별 무 발효음료 제조 7
• 5.2. 무 발효음료의 균 생육 측정 7
• 5.3. 무 발효음료의 생균수 측정 8
• 5.4. 무 발효음료의 pH 측정 8
• 5.5. 무 발효음료의 산도 측정 8
• 5.6. 무 발효음료의 기호도 조사 9
• 6. Mouse 유래 RAW 264.7 대식세포 9
• 7. 세포독성 분석 9
• 8. 항염증활성 측정 10
• 8.1. Nitric oxide(NO) 생성억제 측정 10
• 8.2. TNF-α 생성억제 측정 11
• 8.3. IL-6 생성억제 측정 11
• 8.4. Prostaglandin E2 (PGE2) 측정 11
• 9. 통계처리 12
• Ⅲ. 결과 및 고찰 13
• 1. 무의 이화학적 특성 분석 13
• 2. 당도별 무즙 발효 특성 비교 14
• 2.1. OD (Optical Density) 변화 14
• 2.2. 유산균 수 변화 18
• 2.3. 효모 수 변화 21
• 2.4. pH 변화 24
• 2.5. 총산도의 변화 27
• 2.6. 관능평가 30
• 3. 세포독성 분석 결과 34
• 3.1. 시료 단독 처리 시 세포 생존율 34
• 3.2. LPS 처리에 따른 세포 보호 효과 36
• 4. 항염증 활성 평가 결과 39
• 4.1. Nitric oxide(NO) 생성억제 효과 39
• 4.2. TNF-α 생성억제 효과 42
• 4.3. IL-6 생성억제 효과 45
• 4.4. Prostaglandin E2 (PGE2) 효과 48
• Ⅳ. 요약 및 결론 51
• Ⅴ. 참고문헌 54