사과껍질과 블루베리를 첨가한 식빵의 생리활성 효과에 관한 연구

다국어 초록 (Multilingual Abstract)

study on the Physiological Activities of White Bread Supplemented with Apple Peel and Blueberry Kim, Yeon ju Advisor : Prof. Chung Mi Ja Ph.D. Department of Food Science and Nutrition, Graduate School of Gwangju University The present study postulated that phytochemicals derived from blueberries and apple peels possess potent antioxidant and immunomodulatory activities. To verify this hypothesis, white bread was formulated by incorporating blueberry and apple peel powders. The freeze-dried extracts of bread containing 3% blueberry powder with either 3% or 5% apple peel powder were designated as BP3APP3 and BP3APP5, respectively. The control bread, blueberry powder, and apple peel powder were labeled as CON, BP, and APP. Antioxidant potential was assessed through analyses of total polyphenol and flavonoid contents, DPPH and ABTS radical scavenging capacities, ferrous ion (Fe²⁺) chelation, and reducing power. Both BP3APP3 and BP3APP5 exhibited markedly elevated polyphenol and flavonoid levels and demonstrated significantly enhanced antioxidant properties relative to the control (CON). These improvements are attributed to the intrinsic antioxidant components of BP and APP. The superior antioxidant capacity observed in BP3APP5 compared to BP3APP3 is likely due to the higher proportion of apple peel, which displayed a more pronounced antioxidant effect than blueberry. Moreover, both BP3APP3 and BP3APP5 showed immunomodulatory activity by elevating nitric oxide (NO) production in unstimulated RAW 264.7 macrophages and suppressing NO generation in lipopolysaccharide (LPS)-stimulated macrophages. Collectively, these results indicate that white bread enriched with blueberry and apple peel powders may serve as a promising functional food exhibiting both antioxidative and immunoregulatory properties. Keywords: Antioxidant activity, apple peel, blueberry, functional bread, immunomodulation

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 재료 및 방법 7
• 2.1. 사과껍질 및 블루베리 분말 제조 7
• 2.2. 식빵의 제조 7
• 2.3. 블루베리와 사과껍질을 첨가한 식빵의 총폴리페놀 및 플라보노이드 함량 측정 10
• 2.4. 블루베리와 사과껍질을 첨가한 식빵의 항산화 효과 측정 11
• 2.4.1. 블루베리와 사과껍질을 활용한 기능성 식빵의 DPPH 라디칼 소거능 비교 11
• 2.4.2 블루베리와 사과껍질을 활용한 기능성 식빵의 ABTS 라디칼 소거능 비교 11
• 2.4.3. 블루베리와 사과껍질을 활용한 식빵의 Fe2+ 킬레이팅 활성 비교· 12
• 2.4.4. 블루베리와 사과껍질을 활용한 기능성 식빵의 환원력 활성 비교 12
• 2.5. 블루베리와 사과껍질을 첨가한 식빵의 면역조절 활성 측정 13
• 2.5.1. 세포 배양 13
• 2.5.2. 세포 생존율 측정 13
• 2.5.3. NO 생성량 측정 14
• 2.6. 통계처리· 15
• Ⅲ. 결과 및 고찰 16
• 3.1. 블루베리와 사과껍질을 첨가한 식빵의 외관 및 단면 구조 16
• 3.2. 블루베리와 사과껍질을 첨가에 따른 식빵의 총폴리페놀 및 총플라보노이드 함량 18
• 3.3. 블루베리와 사과껍질 첨가에 따른 식빵의 DPPH 라디칼 소거 특성 변화 22
• 3.4. 블루베리와 사과껍질 첨가에 따른 식빵의 ABTS 라디칼 소거능 변화 25
• 3.5. 블루베리와 사과껍질 첨가에 따른 식빵의 Fe²? 킬레이팅 활성 변화 28
• 3.6. 블루베리와 사과껍질 첨가에 따른 식빵의 환원력 변화 30
• 3.7. 블루베리와 사과껍질 첨가에 따른 면역조절 활성 변화 33
• Ⅳ. 요약 39
• Ⅴ. 참고문헌 41
• 감사의 글 46