Earticle

초록

영어

We are performed as part of research on the development of functional materials for black ginger, lactic acid fermentation of black ginger extract. Lactic acid bacteria fermentation was performed by adding 4 types of lactic acid bacteria starter products, B. longum, Lb. Plantarum, Lb. acidophilus and mixture of 8 types of lactic acid bacteria to the ginger extract substrate, respectively. As a result of adding these four types of lactic acid bacteria to the ginger extract substrate, the number of lactic acid bacteria measured was 2.04~5.00× 107. Meanwhile, a protease (Baciullus amyloliquefaciens culture: Maxazyme NNP DS) was added to the ginger extract to decompose the peptide bonds of the contained proteins. Then, these four types of lactic acid bacteria were added and the number of lactic acid bacteria increased to 2.84× 107 ~ 2.21× 108 as the result of culture. The total polyphenol contents were 4.82~6.26 μg/mL in the lactic acid bacteria fermentation extracts, and after the reaction of protease enzyme and lactic fermentation, increased to 14.27~20.58 μg/mL. The total flavonoid contents were 1.52~2.21 μg/ml in the lactic acid bacteria fermentation extracts, and after the protease reaction and fermentation, increased to 5.59 ~ 8.11 mg/mL. DPPH radical scavenging activities of lactic acid bacteria fermentation extracts was 17.03~22.75%, but after the protease reaction and fermentation, remarkably increased to 32.82~42.90%.

목차

Abstract
1. Introduction
2. Experiment Materials and Methods
2.1. Ginger Extract Sample
2.2. Bacteria and Protease Enzymes Materials
2.3. Experimental Reagents
2.4. Measurement Equipment
2.5. Bacteria Inoculation
2.6. Measurement of Polyphenol Concentration
2.7. Measurement of Flavonoid Concentration
2.8. Measurement of DPPH Radical Scavenging Activity
2.9. Measurement of TBA and Comparison of Antioxidant Activity
3. Result and Discussion
3.1. Composition of Black Ginger Extract
3.2. Bacterial Fermentation of Antler Water Extract Oxygen Species (ROS)
3.3. Determination of Polyphenol Concentration
3.4. Determination of Total Flavonoid Concentration
3.5. Determination of DPPH Radical Scavenging Activity
3.6. Evaluation of Antioxidant Activity via Determination of TBA Values
4. Conclusion
Acknowledgments
References

키워드

저자

• Hyun-Kyoung Kim [ Professor, Department of Food Science and Engineering, Seowon University, Cheongju, Korea ] Corresponding Author
• Eun-Seok Shin [ CEO, 2Gawnju Food. Corporation, Danyang-gun, Korea ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  The International Journal of Advanced Smart Convergence

• 간기

  계간

• pISSN

  2288-2847

• eISSN

  2288-2855

• 수록기간

  2012~2025

• 십진분류

  KDC 326 DDC 380