표제지
목차
국문초록 14
I. 서론 17
II. 재료 및 방법 20
1. 재료, 미생물 배지, 시약 및 기기 20
1.1. 재료 20
1.2. 미생물 배지 및 시약 20
1.3. 기기 21
2. 고 isoflavones 함유 콩잎의 발효 21
2.1. 단독 및/혹은 복합 유산균 이용 콩잎의 발효 21
2.2. 복합 유산균 이용 콩잎의 발효 21
3. 이화학적 특성 22
3.1. pH 22
3.2. 총산도 22
3.3. 생균수 22
4. 성분 분석 22
4.1. 5대 영양소 22
4.2. 지방산 23
4.3. 유리아미노산 23
4.4. 무기질 24
4.5. 수용성 비타민 24
5. 생리활성물질 분석 24
5.1. 추출물 제조 24
5.2. Total phenolics 25
5.3. Total flavonoids 25
5.4. Isoflavones 25
6. 항산화 활성 27
6.1. DPPH 라디칼 소거 활성 27
6.2. ABTS 라디칼 소거 활성 27
6.3. Hydroxyl 라디칼 소거 활성 27
6.4. FRAP(Ferric Reducing/Antioxidant Power) 환원력 28
7. 소화효소 저해 활성 28
7.1. α-Glucosidase 저해 활성 28
7.2. Pancreatic lipase 저해 활성 29
III. 결과 및 고찰 30
1. 콩잎 원료의 특성 30
1.1. 영양성분 30
1.2. 생리활성물질 40
1.3. 항산화 활성 47
1.4. 소화효소 저해 활성 55
2. 단독 및/혹은 복합 유산균 이용 콩잎 발효물의 특성 59
2.1. 이화학적 특성 59
2.2. 유리아미노산 함량 61
2.3. 생리활성물질 65
2.4. 항산화 활성 76
2.5. 소화효소 저해 활성 84
3. 복합 유산균 이용 콩잎 발효물의 특성 88
3.1. 이화학적 특성 및 영양성분 88
3.2. 생리활성물질 100
3.3. 항산화 활성 108
3.4. 소화효소 저해 활성 116
IV. 참고문헌 120
ABSTRACT 129
Table 1. Comparison of nutritive components in soybean leaves by treated ethephon 31
Table 2. Comparison of fatty acid contents in soybean leaves by treated ethephon 33
Table 3. Comparison of free amino acid contents in soybean leaves by treated... 35
Table 4. Comparison of mineral contents in soybean leaves by treated ethephon 37
Table 5. Comparison of water-soluble vitamin contents in soybean leaves by treated... 39
Table 6. Comparison of isoflavone contents in soybean leaves by treated ethephon 45
Table 7. Changes of pH, acidity, and viable cell numbers during the fermentation of... 60
Table 8. Changes of free amino acid contents during the fermentation of... 62
Table 9. Changes of isoflavone contents during the fermentation of isoflavone-enriched... 70
Table 10. Comparison of pH, acidity, and viable cell numbers in fresh, unfermented... 89
Table 11. Comparison of nutritive components in fresh, unfermented and fermented... 91
Table 12. Comparison of fatty acid contents in fresh, unfermented and fermented... 93
Table 13. Comparison of free amino acid contents in fresh, unfermented and... 95
Table 14. Comparison of mineral contents in fresh, unfermented and fermented... 97
Table 15. Comparison of water-soluble vitamin contents in fresh, unfermented and... 99
Table 16. Comparison of isoflavone contents in fresh, unfermented and fermented... 105
Fig. 1. Chemical structures (A) and typical HPLC chromatograms (B) of six... 26
Fig. 2. Comparison of total phenolic contents in soy-leaves by treated ethephon. 41
Fig. 3. Comparison of total flavonoid contents in soy-leaves by treated ethephon. 43
Fig. 4. Typical HPLC chromatograms of isoflavone in soybean leaves by treated... 46
Fig. 5. Comparison of DPPH radical scavenging activity in soybean leaves by treated... 48
Fig. 6. Comparison of ABTS radical scavenging activity in soybean leaves by treated... 50
Fig. 7. Comparison of hydroxyl radical scavenging activity in soybean leaves by... 52
Fig. 8. Comparison of FRAP assay in soybean leaves by treated ethephon. 54
Fig. 9. Comparison of α-glucosidase inhibition activity in soybean leaves by treated... 56
Fig. 10. Comparison of pancreatic lipase inhibition activity in soybean leaves by... 58
Fig. 11. Changes of total phenolic contents during the fermentation of... 66
Fig. 12. Changes of total flavonoid contents during the fermentation of... 68
Fig. 13. Typical HPLC chromatograms of isoflavones during the fermentation of... 73
Fig. 14. Typical HPLC chromatograms of isoflavones during the fermentation of... 74
Fig. 15. Typical HPLC chromatograms of isoflavones during the fermentation of... 75
Fig. 16. Changes of DPPH radical scavenging activity during the fermentation of... 77
Fig. 17. Changes of ABTS radical scavenging activity during the fermentation of... 79
Fig. 18. Changes of hydroxyl radical scavenging activity during the fermentation of... 81
Fig. 19. Changes of FRAP assay during the fermentation of isoflavone-enriched... 83
Fig. 20. Changes of α-glucosidase inhibition activity during the fermentation of... 85
Fig. 21. Changes of pancreatic lipase inhibition activity during the fermentation of... 87
Fig. 22. Comparison of total phenolic contents in fresh, unfermented and fermented... 101
Fig. 23. Comparison of total flavonoid contents in fresh, unfermented and fermented... 103
Fig. 24. Typical HPLC chromatograms of isoflavone contents in fresh, unfermented... 106
Fig. 25. Bioconversion pathway of malonylglycosides to aglycones in fresh,... 107
Fig. 26. Comparison of DPPH radical scavenging activity in fresh, unfermented and... 109
Fig. 27. Comparison of ABTS radical scavenging activity in fresh, unfermented and... 111
Fig. 28. Comparison of hydroxyl radical scavenging activity in fresh, unfermented and... 113
Fig. 29. Comparison of FRAP assay in fresh, unfermented and fermented... 115
Fig. 30. Comparison of α-glucosidase inhibition activity in fresh, unfermented and... 117
Fig. 31. Comparison of pancreatic lipase inhibition activity in fresh, unfermented and... 119