쌀단백질 잔사발효물이 효모추출물의 맛특성에 미치는 영향

박강석,한귀정,정하열 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4

쌀단백질을 이용한 고부가가치 천연 조미소재를 개발하기 위하여 쌀단백질을 프로테아제로 효소분해한 배지에서 Saccharomyces cerevisiae를 배양하여 제조한 효모 추출물(Yx)에, 효소분해 후 남은 쌀단백질 잔사를 Bacillus licheniformis 혹은 Bacillus subtilis로 발효하여 얻은 발효물(Rfl, Rfs)을 각각 첨가하였다. 쌀단백질 잔사의 발효물이 첨가된 효모추출물(YxRfl, YxRfs)의 전체적 선호도는 첨가전의 효모추출물(Yx)에 비하여 높았으며, 특히 쌀단백질 발효물의 보충에 의해서 감칠맛과 같은 풍미가 증가함을 미각센서 분석 및 관능검사에 의해서 확인할 수 있었다. 쌀단백질 잔사발효물에 의한 감칠맛의 상승은 감칠맛을 내는 아미노산 이 외에도 쌀단백질의 발효에 따라 유리된 다양한 펩타이드 분획의 영향이 있었을 것으로 예상된다. 이와 같이 감칠맛 아미노산 및 펩타이드가 함유된 쌀단백질 발효물이 보충된 효모추출물은 감칠맛과 풍미의 상승작용으로 전체적인 기호도가 높아짐에 따라 고부가가치 천연조미소재의 제조에 응용될 수 있을 것으로 기대되었다. For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.

쌀단백질 잔사발효물이 효모추출물의 맛특성에 미치는 영향

박강석 ( Gang Seok Park ),한귀정 ( Gwi Jung Han ),정하열 ( Ha Yull Chung ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4

For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.

쌀 발효 추출물이 탈진 운동에 따른 산화적 스트레스에 의한 손상에 미치는 영향

류병열(Ryu, Byoung-Yeoul),강병용(Kang, Byung-Yong),전병오(Jeon, Buong-O),이재구(Lee, Jae-Koo) 한국체육과학회 2019 한국체육과학회지 Vol.28 No.3

It has been known that exercise, especially exhaustive exercise generate reactive oxygen species, and ultimately bring about oxidative damage on human body. Thus, we analyed the effectiveness of rice-fermented extract with high aldehyde dehydrogenase(ALDH) enzyme activity in reducing oxidative damage by a bout of exhaustive exercise. A total of 20 Korean collegiate students(mean age: 20.9±1.9 years) were participated in this study. They were divided into two groups including exhaustive exercise group without the consumption of rice-fermented extract(n=10, NEG) and exhaustive exercise group with the consumption of rice-fermented extract(n=10; REG group). The variables including complete blood cell count(CBC) 8 class and blood lactate levels, haptoglobin concentration, lactate dehydrogenase (LDH), creatine kinase(CK) and γ-glutamyl transpeptidase(GGT) activities were measured before, immediately after exhaustive exercise and at 1 hr after recovery, respectively. Among variables studied, there was significant interaction effect between gtoup and blood sampling time in blood hatoglobin concentration of participants(p=.015). Compared to NEG, REG indicated lower reduction in blood haptoglobin concentration at 1 hr after recovery, raising the possibility of RBC protection effect from hemolysis by this rice-fermented extract. Nevertheless, because sample size in this study was modest, further studies by using larger sample size will be required.

Treatment of GABA from Fermented Rice Germ Ameliorates Caffeine-Induced Sleep Disturbance in Mice

( Darine Froy N Mabunga ),( Edson Luck T Gonzales ),( Hee Jin Kim ),( Se Young Choung ) 한국응용약물학회 2015 Biomolecules & Therapeutics(구 응용약물학회지) Vol.23 No.3

γ-Aminobutyric acid (GABA), a major inhibitory neurotransmitter in the mammalian central nervous system, is involved in sleep physiology. Caffeine is widely used psychoactive substance known to induce wakefulness and insomnia to its consumers. This study was performed to examine whether GABA extracts from fermented rice germ ameliorates caffeine-induced sleep disturbance in mice, without affecting spontaneous locomotor activity and motor coordination. Indeed, caffeine (10 mg/kg, i.p.) delayed sleep onset and reduced sleep duration of mice. Conversely, rice germ ferment extracts-GABA treatment (10, 30, or 100 mg/ kg, p.o.), especially at 100 mg/kg, normalized the sleep disturbance induced by caffeine. In locomotor tests, rice germ ferment extracts-GABA slightly but not significantly reduced the caffeine-induced increase in locomotor activity without affecting motor coordination. Additionally, rice germ ferment extracts-GABA per se did not affect the spontaneous locomotor activity and motor coordination of mice. In conclusion, rice germ ferment extracts-GABA supplementation can counter the sleep disturbance induced by caffeine, without affecting the general locomotor activities of mice.

천왕보심단(天王補心丹)∘쌀발효추출물(GABAː gamma-aminobutyric acid 30%) 복합물의 抗스트레스에 대한 유효성 연구ː무작위 배정 및 이중맹검

홍초영 ( Choyoung Hong ),서상권 ( Seo Sang Gwon ),나승곤 ( Seunggon Na ),조호성 ( Hosong Cho ),이미경 ( Mi-kyung Lee ),진무현 ( Mu Hyun Jin ),노석선 ( Seok-seon Roh ),주영승 ( Youngsung Ju ) 대한본초학회 2023 大韓本草學會誌 Vol.38 No.2

Objectives : From this study, we sight to identify Anti-stress effect of Chenwangbosim-Dan (Tianwangbuxin-Dan) Extract∘Fermented Rice Extract (GABA ː gamma-aminobutyric acid 30%) Complex Methods : In order to measure the degree of functional evaluation of tension relief due to stress, it was evaluated whether the psychological indicators VAS(Visual Analog Scale) and POMS(Profile Of Mood State) were improved. Which is generally used for stress measurement and has a high frequency of clinical use. All clinical trial subjects were required to take the drug once a day at 9 ± 30 min in the morning for 2 weeks. Results : After intake, the group that Chenwangbosim-Dan(Tianwangbuxin-Dan) Extract∘Fermented Rice Extract (GABA ː gamma-aminobutyric acid 30%) Complex had a statistically significant improvement effect compared to before intake due to an improved 30.81% of the VAS scores. The POMS-T score improved 54.13%, the POMS-V score improved 117.5% and the POMS-F score improved 59%, which had a statistically significant effect compared to Placebo group (p<0.001). There is a significant difference between two group, so even considering the placebo effect, the anti stress effect was confirmed in the Chenwangbosim-Dan (Tianwangbuxin-Dan) Extract∘Fermented Rice Extract (GABA ː gamma-aminobutyric acid 30%) Complex intake group. Conclusions : The above results showed that the Chenwangbosim-Dan(Tianwangbuxin-Dan) Extract∘Fermented Rice Extract (GABA ː gamma-aminobutyric acid 30%) Complex had an anti-stress effect. Therefore, it is expected to be developed as a safe and comfortable mental care health functional food that can reduce the risk of drug abuse.

주박추출물을 첨가한 사과식초의 최적 발효 조건

고유진,류충호 경상대학교 농업생명과학연구원 2016 농업생명과학연구 Vol.50 No.1

주박추출물을 첨가한 사과식초의 효율적인 초산발효를 위한 최적조건을 검색하고 그 품질을 조사하였다. 정상적인 초산균의 생육을 취한 사과식초 사입액의 초기 acetic acid과 ethanol의 농도는 각각3.0%와 6.0%였다. 사과식초 사입액에서의 초산균의 생육적온은 27℃이였고, 24℃보다 30℃에서 배양하는 것이 초산생성능이 우수하였다. 초기 주박추출물 농도가 8.0%일 때 초산생성정도가 가장 높게 나타났다. 초산균은 주박추출물의 첨가농도가 높을수록 유도기가 짧아져 생성되는 초산의 함량이 증가하다가 8.0%이상의 주박추출물이 첨가되면 유도기가 길어져 생성되는 초산의 함량이 감소하는 것을 확인하였다. 8.0%의 주박추출물을 첨가하여 발효시킨 사과식초는 대조구에 비해 유도기를 2일정도 단축시킬 수 있으며 발효 중의 당도변화가 대조구와 거의 차이가 없었다. 유기산 함량을 분석한 결과, aceticacid와 malic acid가 주된 유기산으로 검출되었고 주박추출물을 첨가한 식초에서의 함량은 각각8,416.9mg%, 103.5mg%로 대조구보다 높게 나타났다. 따라서 8.0% 주박추출물, 3.0% acetic acid,6.0% ethanol을 첨가한 초기 사과식초에 균을 접종하여 27℃에서 발효하는 것이 발효기간을 단축할 수있으며 초산과 사과산의 함유량이 높은 식초를 제조할 수 있다. This study was carried out for development of optimum processing conditions for applevinegar fermentation using Korean rice wine lees extracts, and its quality properties weredetermined. The optimum initial acetic acid and ethanol concentration of apple vinegar forgrowth of Acetobacter aceti was 3.0% and 6.0%, respectively. In this composition of applevinegar, optimum fermentation temperature was 27℃, and showed effective acetic acidfermentation than 24℃ and 30℃. The optimum initial Korean rice wine lees extracts was 8.0%for fermentation. In this condition, lag phase has been shortened as 2 days, and sugar contentswas not significantly changed in contrast to control. Major organic acid in apple vinegar wasacetic acid and malic acid, and their contents in Korean rice wine lees extracts added applevinegar were 8,416.9mg% and 103.5mg%, respectively. Therefore, optimum initial concentrationof acetic acid, ethanol and Korean rice wine lees extracts are 3.0, 6.0 and 8.0%, respectively,and optimum fermentation temperature is 27℃ for manufacture high quality apple vinegar.

Effects of a Mixture of Yeast Extract and Fermented Rice-Soy Bean Extract on Alcohol Metabolism in Rats

Min Cheol Kim,Don-Gil Lee,Joon-Tae Park 건강기능식품미래포럼 2023 건강기능식품미래포럼 학술지 Vol.3 No.1

A hangover is an acute condition characterized by physical symptoms as well as mental symptoms which can decrease work productivity. Yeast extract (YE) is rich in glutathione and traditionally the soup of fish that is known to contain glutathione has been used to alleviate the hangover symptoms. The fermented rice-soybean extract (FRS) which is known to contain inositol is also used for hangover. In the present study, the male rats were given an oral dose of 40% ethanol (12.5 mL/kg body weight) and at 30 minutes after, they were orally administered a mixture of YE 25 mg and FRS 25 mg or YE 25 mg and FRS 50 mg in 10 mL distilled water with a dose of 10 mL/kg body weight. And then, blood levels of ethanol and acetaldehyde were measured at 0, 1, 3 and 5 hours. The mixtures of YE and FRS were observed to decrease the acetaldehyde at 3 hours and this effect was comparable to that of a hangover remedy that is currently commercially available. These results suggest that the combination of YE and FRS has potential for a hangover remedy.

Effect of Fermented Lettuce Extract on Starch Retrogradation in Korean Rice Cake, Garaetteok

Eunjin Kim,Soon Yeon Jeong,Soon-Il Yun,Young-Soo Kim,Byeongjun Ji,Hyun Soo Chun,Sooah Kim 한국생물공학회 2021 KSBB Journal Vol.36 No.3

Starch retrogradation, i.e., reassociation or recrystallization of gelatinized starch, affects the flavor and texture of food. To prevent starch retrogradation, various methods such as replacement of chemically modified starch and use of hydrolytic and branching enzymes or additives have been studied. However, the relationship between fermented products and starch retrogradation has been not studied. Here, we investigated the effect of fermented lettuce extract on the retrogradation of Korean rice cake, garaetteok using Rapid Visco Analyzer (RVA), differential scanning calorimetry (DSC), texture analysis, and scanning electron microscopy (SEM). Fermented lettuce extract reduced peak viscosity, trough viscosity, breakdown, and setback of rice flour, as determined using the RVA. DSC revealed reduced onset temperature, peak temperature, and enthalpy change of cakes prepared from flour treated with fermented lettuce extract during storage compared with those of an untreated control. The change in the hardness of the treated rice cakes during storage, as determined via texture analysis, was smaller than that in the control. The surface of the fermented lettuce extract treated–rice cakes was found to be less cracked and porous than that of the control, as determined via SEM. Collectively, these findings showed that starch retrogradation during storage was retarded in fermented lettuce extract treated-rice cakes compared with untreated rice cakes. Therefore, these results suggested that fermented lettuce extract prevents starch retrogradation, improves food quality, and could be used as a food additive to retard starch retrogradation in the food industry.

Free Phenolic Contents and Their Antioxidant Activities of Fresh and Fermented Rice Spent Water

Keun-Sung Kim,Kyung-Shik Park,Min-Joo Kim,So-Yeong Kim 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.6

A new rice milling produces large quantities of a wet byproduct, rice spent water (RSW) containing rice polishings. However, RSW is wasted or destined to undervalued uses. Therefore, the objective of this study was to improve the bioaccessibility of phytochemical phenolics in RSW by means of value-added fermentation process. This study was designed accordingly to compare the methanol-extractable free phenolic contents and their antioxidant activity in fresh and fermented RSW. The results showed that methanol extraction yielded 7 fold higher phenolic contents from the fermented RSW than from the fresh. In addition, the DPPH radical scavenging activity and the reducing power of each RSW equivalent were positively correlated with the methanol-extractable phenolic contents of each equivalent before and after the fermentation, respectively. These data suggest that more insoluble bound phenolic compounds may be freely released in RSW during the fermentation and the bioaccessibility of phytochemical phenolics in RSW may be improved.

천년초 발효액을 첨가한 쌀 막걸리의 저장 중 품질 특성

정복미 ( Bok Mi Jung ),신태선 ( Tai Sun Shin ),김형락 ( Hyung Rak Kim ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.6

본 연구는 천년초 발효액을 이용하여 쌀 막걸리를 제조하여 품질특성을 연구하기 위하여 가양주법을 이용하여 제조한 쌀 막걸리 100 mL에 대해 천년초 발효액 1%, 3%, 5%를 각각 첨가하여 5℃에서 20일간 저장하면서 쌀 막걸리의 품질특성을 측정한 결과는 다음과 같다. 막걸리의 무기질 함량에서 칼슘, 칼륨, 마그네슘, 망간, 아연 함량은 대조군에 비해 천년초 발효액 첨가군에서 높게 나타났으며, 천년초 발효액의 첨가농도가 높을수록 무기질의 함량이 높게 나타났다. 당도는 대조군에서 가장 낮은 반면 천년초 발효액 첨가군에서 농도 의존적으로 높게 나타났으며, 저장 기간 중 각 군마다 당도의 변화는 거의 나타나지 않았다. 막걸리의 주된 유기산은 succinic acid, lactic acid, acetic acid, phosphoric acid, malic acid 이었으며, 그 중 가장 높은 농도는 succinic acid로 나타났다. 알코올 함량은 저장기간 동안 큰 변화는 없었고, pH의 경우 대조군이 천년초 발효액 1, 3, 5% 첨가군에 비해 유의적으로 높게 나타났으며, 막걸리의 산도는 천년초 발효액 첨가군에 비해 대조군이 유의적으로 낮게 나타났으며, 천년초 발효액 첨가군은 5일에 유의적으로 감소되었으나 10일 이후에는 초기 수준으로 나타났다. 막걸리 색도의 경우 L(명도)과 b(황색도)값은 대조군이 가장 높은 값을 나타냈으며, 다음으로 1%, 3%, 5% 순으로 나타났다. 적색도 a값은 대조군이 천년초 발효액 첨가군에 비해 유의적으로 낮게 나타났다. 막걸리의 저장 기간 중 산화도는 대조군의 경우 약간씩 증가하였고, 천년초 발효액을 첨가한 군은 감소하여 1%와 5%군은 저장기간 20일째에 비슷하게 감소하였으나 3%군은 다른 군에 비해 가장 낮게 나타났다. 총균수의 경우 전체 저장기간 동안 3% 첨가군에서 가장 낮게 나타나 천년초 발효액 3%군에서 균의 억제가 나타난 것을 알 수 있었다. 관능평가의 경우 대조군에 비해 천년초 발효액 첨가군에서 막걸리의 맛이 좋은 것으로 나타났으며(p<0.05) 특히 3%군에서 높게 나타났다. 색은 1% 첨가군에서 높았고, 향은 3% 첨가군에서 높게 나타났으며, 전반적인 좋아함은 1% 첨가된 막걸리의 기호도가 다른 군에 비해 높게 나타났으나 유의적인 차이는 없었다. 본 실험결과로 볼 때 천년초 발효액을 이용한 막걸리를 제조 시 1%와 3% 첨가군의 품질이 5%에 비해 더 높게 나타나 제품개발을 위해서는 1~3%농도의 천년초 발효액을 첨가하는 것이 적절한 것으로 사료된다. This study was conducted to investigate the properties of rice makgeolli stored with different quantities of Cheonnyuncho fermentative extract (1%, 3%, 5%). Plain rice makgeolli(control)and cheonnyuncho-containing rice makgeolli(cheonnyuncho makgeolli) were stored and ripened for 0, 5, 10, 15 and 20 days at 5 ℃. The mineral contents of cheonnyuncho Makgeolli was higher than that of rice makgeolli. At the end of storage periods, the pH value of 1% cheonnyuncho makgeolli was higher than that of rice makgeolli. Of the major organic acids found in cheonnyuncho makgeolli (succinic, lactic, acetic, phosphoric, and malic), succinic acid had the highest concentration. Similarly, of all the free sugars, glucose was the most prominent. Before storage, hunter color L and b values were the highest in control followed by 1%, 3% and 5% cheonnyuncho makgeolli. At the end of storage period, color a value decreased in 1% cheonnyuncho makgeolli, whereas it increased in 3% and 5% cheonnyuncho makgeolli. The antioxidative effect of makgeolli was seen in 3% cheonnyuncho makgeolli. Total viable counts were the lowest in 3% cheonnyuncho makgeolli at the end of storage periods. A sensory evaluation test showed that the taste of cheonnyuncho-containing makgeolli was significantly better than that of control. From these results, we conclude that addition of cheonnyuncho fermentative extract at a concentration of 1-3% is suitable for the manufacturing of makgeolli products.