메밀국수의 품질표준화를 위한 면류 제품 개발과 생리활성 탐색 = Studies on Development of Buckwheat Noodles and Biological Activities for the Quality Standardization

다국어 초록 (Multilingual Abstract)

The component analysis of buckwheat powder and buckwheat noodles(extruded, raw, and dried noodles) which are mixtures of wheat flour and buckwheat powder, dough properties of the mixtures of wheat flour and buckwheat powder, and physical properties of buckwheat noodles were investigated. 70% ethanol extracts of buckwheat noodles were prepared and were subjected to in vitro and in vivo testing to explore their physiological activities including antioxidative, antimutagenic, anticancer, and hyperlipidemic effects. Finally, qualities of buckwheat noodles were examined in terms of various items during storage periods. These results may be the fundamental data for an improvement of the function of buckwheat noodles.
All the results could lead to the following conclusions:
The component analysis of buckwheat powder and buckwheat noodles(extruded, raw, and dried noodles) which are mixtures of wheat flour and buckwheat powder, dough properties of the mixtures of wheat flour and buckwheat powder, and physical properties of buckwheat noodles were investigated. 70% ethanol extracts of buckwheat noodles were prepared and were subjected to in vitro and in vivo testing to explore their physiological activities including antioxidative, antimutagenic, anticancer, and hyperlipidemic effects. Finally, qualities of buckwheat noodles were examined in terms of various items during storage periods. These results may be the fundamental data for development of functional buckwheat noodle. All the results could lead to the following conclusions:
1. The component analysis of buckwheat powder and the mixtures of wheat flour and buckwheat powder
Analysis of the general composition of buckwheat powder, and the mixture of wheat flour and buckwheat powder, demonstrated that the increase of buckwheat powder in the mixture caused slight elevation of crude ash, crude fat, and crude fiber content but slight decrease of crude protein, sugar, and energy. In the analysis of fatty acids, the content of palmitic acid was independent of a buckwheat ratio in the mixture and stearic acid was the most abundantly in the mixture of 80% buckwheat powder. However, the content of linoleic, linolenic, arachidonic, and behenic acids were slightly elevated by the increase of the buckwheat ratio in the mixture. The content of linoleic and eicosapentaenoic acid were increased by the decrease of the ratio of buckwheat in the mixture.
2. The component analysis of buckwheat noodles
The general composition of noodles from the mixtures of 60% and 70% buckwheat powder revealed that the content of crude fat and crude protein in raw noodles was higher than that in the extruded noodle but carbohydrate content of raw noodles was low. The mineral content of noodles from the mixtures with 60% and 70% buckwheat indicated that calcium content was higher in dried noodles than that in raw and extruded noodles, but the phosphorous content was highest in an extruded noodles and then followed by dried and raw noodles. The iron content was the highest in dried noodles, and dried and extruded noodles had similar sodium content. The fatty acids content in noodles from the mixture of 60% or 70% buckwheat was analyzed that the palmitic acid content of dried and extruded noodles from the mixture of 60% buckwheat was high and linoleic acid content of raw and 60% buckwheat noodles was high. Arachidonic acid and eicosapentaenoic acid contents in noodles from the mixture of 60% buckwheat were high.
3. Thermal properties
The gelatinization temperature and the viscosity were elevated with the increase of a buckwheat ratio in the mixture. The initial gelatinization temperature and highest viscosity were gradually lowered with the decrease of a buckwheat ratio.
4. Rheological properties of dough
The rheological properties were analyzed and the results showed that development time of dough increased with reduction of the buckwheat ratio in the mixture. The analysis for the dough stability and weakness shows that these properties were independent of buckwheat ratios in the mixture.
5. Color evaluation of buckwheat noodles
The measurement of color change showed that lightness(L) values for a raw noodle elevated with the increase of buckwheat ratio in the mixture, but redness(a) and yellowness(b) values were not changed. For an extruded noodle, L, a, and b are independent of buckwheat content. L value of a dried noodle was higher than that in extruded and raw noodles. The a value for dried noodles is similar to that for a raw noodle, and the b value for dried noodles was in the middle of the values of those for extruded and raw noodles.
6. Crushing strength of buckwheat noodle
The strength of noodles was slightly increased with a decrease of buckwheat ratio in the mixture, and the total energy was decreased with the increase of buckwheat ratio in the mixture. The expanded length on the expansibility was decreased with the increase of buckwheat ratio in the mixture. Therefore, an increase of the expanded length and high tension level were caused by a decrease of buckwheat ratio in the mixture.
7. Preparation of buckwheat noodles extracts and determination of the extraction yields
The extraction yields were highest in raw noodles containing 60% buckwheat powder, and dried noodles containing 60% buckwheat powder, raw noodles containing 70% buckwheat powder, and extruded noodles containing 70% buckwheat powder were subsequently followed in the order of their extraction yields.
8. Radical-scavenging activity of extract of the mixtures containing wheat flour and buckwheat powder against stable DPPH(1.1 diphenyl-2-picryl radical) was determined. The RC50 value (concentration of extract causing 50% inhibition of absorbance) for each mixture’s extracts was calculated indicated that the extract of the mixtures containing 70% buckwheat powder was higher than that of the mixtures containing 60% buckwheat powder.
9. The cells viability was assayed by the sulphorhodamine(SRB) method after cultured human cancer cells were treated with the extract of the mixtures containing 100, 60 or 70% buckwheat powder. The extracts of the highest concentration(1 mg/mL) revealed reduction of cell viabilities of 61.2%, 67.9%, and 65.5%, respectively, when treated to the human non-small lung cancer A549 and those of 74.9%, 74.5% and 81.1% respectively when treated to the human gastric adenocarcinoma AGS cells. Especially, 70% buckwheat powder extract reduced more cells viability than other extracts. The extracts showed growth inhibition effects of 72.9%, 69.3%, and 64.6%, respectively when treated to human cervical cancer HeLa cells. The growth inhibitions of human breast cancer MCF-7 cells treated with extracts of the mixtures containing 100, 70 or 60% buckwheat powder were 67.9%, 63%, 58%, respectively and the growth inhibitions of human liver cancer Hep3B cells treated the extracts were 72.6%, 63.5%, 49.8%, respectively. However, the growth inhibitions in normal cells were lower than 40% when compared those in cancer cells. The results suggested that the extract of the mixtures containing buckwheat powder had strong cytotoxic properties in cancer cells but low cytotoxicity in normal cells.
10. Cell survival of cultured the human cancer cells after exposure to extracts of raw noodles containing 60% of buckwheat powder by using the SRB cytotoxicity assay demonstrated that the extract had high cytotoxicity in liver, lung, and gastric cancercells but low in breast cancer cells. The extracts of rawnoodles containing 70% of buckwheat powder had high cytotoxicity in uterine and human liver cancers cells. The extracts of extruded noodles containing 60% of buckwheat powder had high cytotoxicity in gastric, lung, and uterine cancer cells. The all extracts had high cytotoxicity especially in lung and gastric cancer cells, but the cytotoxicity in normal cells(293) was low. The results provided supportive data for the anticancer potentials of buckwheat noodles.
11. The antimutagenic effects of the extract of the mixtures containing 100, 70 or 60% buckwheat powder against N-methyl-N’
-nitro-N-nitro-guanidine(MNNG) and 4-nitroquinoline-N-oxide
(4NQO), which is a direct mutagen on Salmonella typhimurium strains TA100 and TA98, were examined. With S. typhimurium stain TA100, the extract of the mixtures containing 100, 70 or 60% buckwheat powder showed the inhibitory effects of 45%, 37.3%, and 42% on the mutagenesis of MNNG(0.4 ㎍/plate), respectively, and of 44.3%, 36.4%, 22.1% on the mutagenic effects of 4NQO(0.15 ㎍/plate), respectively. When the mutagens of 160 ㎍/plate were treated to S. typhimurium strain A98, extracts showed the inhibition rates of 64%, 47.1%, 38.2%, respectively.
12. Extracts(0.4 ㎍/plate) of raw noodles containing 60% and 70% of buckwheat powder had great antimutagenic effects(0.4 ㎍/plate) against MNNG, whereas they had low antimutagenic(0.15 ㎍/plate) against 4NQO. The 60% raw buckwheat noodles were more effective in antimutagenic activity than that of 70% raw buckwheat noodles. In the case of extruded noodles, the extracts of 60% and 70% buckwheat powder showed antimutagenic activities of S. typhimurium strain TA100 against MNNG(0.4 ㎍/plate) and 4NQO(0.15 ㎍/plate), which were less antimutagenic than other extracts.
13. There were no significant differences in mutagenicity on the extracts of extruded and raw noodles containing 60% of buckwheat powder.
14. The study is to investigate the in vivo antitumor activity of 100% buckwheat power, 60% buckwheat power, raw, extruded, and dried noodles containing buckwheat powder against Sarcoma-180 cells transplanted in mice. In vivo growth-inhibition of Sarcoma-180 tumor in 100% buckwheat power-treated groups was 57.7% and those in 60% buckwheat power, raw, extruded, and dried noodles containing buckwheat powder-treated groups were 60, 60, 60, and 60%, respectively. The results showed that antitumor activity was higher in all treated groups compared with the control group.
15. We measured the body weight to investigate the effect of buckwheat noodleson lipid metabolism. As a result, rats fed with high fat diet had higher body weight gains than those of rats fed with a normal diet. On the other hand, the body weight was reduced by buckwheat administration in all groups when compared with high fat control group.
16. The rats were fed with high fat diet containing extracts of buckwheat noodles for 4 weeks and then changes in heart, kidney, liver and spleen weights were measured. As a results, the weights of those were not significantly different among groups fed buckwheat noodles whereas the control group fed high fat diet had higher liver and kidney weights than those of other groups. The rats fed buckwheat with a high fat diet had lower liver and kidney weights than those of rats fed high fat diet. After 4 weeks of administration with extruded noodles containing 60% buckwheat powder, the liver weight was decreased dramatically while the liver weight resulted in similarly weight of the rats fed normal diet. This result suggested that extruded noodles containing 60% buckwheat powder might be good for prevention of fat accumulation in the liver. The kidney weight of the groups fed with the extruded noodle containing 60% buckwheat powder showed the lowest value.
17. The serum cholesterol level was reduced in rats fed the high fat diet combined with extruded noodles containing 60% buckwheat powder when compared with high fat diet group with no extruded noodles. Rats fed high fat diets had low levels of serum HDL cholesterol when compared with that in rats fed normal diets. Normal diets group had high levels of serum HDL cholesterol. HDL cholesterol level was mildly increased in rats fed the high fat diet with buckwheat noodles when compared with that in rats fed high fat diet but was not significantly increase. However, serum triglyceride level was significantly decreased in rats group fed with the high fat diet combined with buckwheat when compared with those with the high fat diet group with no buckwheat.
18. The propagation of E. coli and other germs in extruded, raw, and dried noodles containing 60% buckwheat powder was observed after storing periods at several storing temperatures. As a result, E. coli was not found in all types of noodles stored at 4, 25, and 35℃, respectively. And there was no change in the germ count at 4℃ for 20 days. Therefore, the raw noodles could be commercially circulated(or distributed) for 8 and 15 days at room and higher temperatures, respectively, thus, extruded, raw, and dried noodles containing 60% buckwheat powder may be stored or distributed at low temperature for 20 days without any hygienic problems. Other than a bad odor that was emitted from raw noodles on the 12th day after storing at 35℃, no odors and no fungus were found in all types of noodles regardless of storing temperature.
These results suggest that nutritional noodle properties were significantly higher in the mixture containing 60% buckwheat powder compared to the other mixtures containing buckwheat powder, thus, we further investigated its beneficial effects. Its noodle using the mixture containing 60% buckwheat powder showed improved antioxidative, antimutagenic, anticancancer, and hyperlipidemic effects compared to the control group. Taken together, it was demonstrated that a product of noodle manufactured with the ingredient of 60% buckwheat powder is most compatible in nutritional quality and noodle texture as well as a cost.

목차 (Table of Contents)

• Listoftables = 4
• Listoffigures = 7
• Listofabbreviations = 10
• Ⅰ. 서론 = 12
• Ⅱ. 연구사 = 16
• Ⅲ. 재료 및 방법 = 27
• 1. 실험재료 = 27
• 1) 시료 = 27
• 2) 시약 = 27
• 3) 기기 = 28
• 2. 메밀국수 제조 = 28
• 3. 시료의 추출 = 30
• 4. 성분 분석 = 30
• 1) 일반성분 분석 = 30
• 2) 지방산 분석 = 30
• 5. 메밀분 혼합분 반죽의 특성 측정 = 31
• 1) 호화양상의 측정 = 31
• 2) 반죽 레올레지 측정 = 31
• 6. 메밀국수의 물리적 특성 측정 = 32
• 1) 색도 측정 = 32
• 2) 파쇄력 측정 = 32
• 3) 조리성질 분석 = 32
• 7. 수소전자공여능에 의한 항산화 활성 측정 = 33
• 8. 암세포 성장 억제효과 = 33
• 9. Ames test를 이용한 돌연변이원성 억제효과 = 34
• 10. Sarcoma-180을 이용한 in vivo에서의 항암효과 = 43
• 11. Rat를 이용한 메밀국수의 지방질 대사 실험 = 45
• 12. 메밀국수의 저장성 예측 = 48
• Ⅳ. 결과 및 고찰 = 50
• 1. 성분 분석 = 50
• 1) 메밀분 혼합분의 성분 분석 = 50
• 2) 메밀 국수의 성분 분석 = 53
• 2. 메밀분 혼합분 반죽의 특성 측정 = 56
• 1) 호화양상의 측정 = 56
• 2) 반죽 레올레지 측정 = 58
• 3. 메밀국수의 물리적 특성 측정 = 61
• 1) 색도 측정 = 61
• 2) 파쇄력 측정 = 62
• 3) 조리성질 분석 = 63
• 4. 추출물의 제조와 수율 측정 = 64
• 5. 수소전자공여능에 의한 항산화 활성 측정 = 66
• 6. 암세포 성장 억제효과 = 68
• 7. Ames test를 이용한 돌연변이원성 억제효과 = 84
• 8. Sarcoma-180을 이용한 in vivo에서의 항암효과 = 94
• 9. Rat를 이용한 메밀국수의 지방질 대사 실험 = 96
• 10. 메밀국수의 저장성 예측 = 104
• Ⅴ. 결론 = 110
• Ⅵ. 참고문헌 = 118
• Ⅶ. 영문요약 = 131
• Ⅷ. 감사의 글 = 142