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유산균 발효 꽃송이버섯 혼합물의 이화학적 성분과 항산화 활성

Other Titles
 Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria 
Authors
 이재준  ;  손혜영  ;  최영민  ;  조재한  ;  민정기  ;  오희경 
Citation
 Journal of Korean Society of Food Preservation (한국식품저장유통학회지), Vol.23(3) : 361-368, 2016 
Journal Title
 Journal of Korean Society of Food Preservation (한국식품저장유통학회지) 
ISSN
 1738-7248 
Issue Date
2016
Keywords
Sparassis crispa ; fermentation ; β-glucan,nutritional composition ; antioxidant activity
Abstract
The objective of this study was to investigate the nutritional composition and antioxidant activity of a mixture of rice bran and bodies of Sparassis crispa fermented with lactic acid bacteria (LAB). LAB-fermented S. crispa mixture had higher water, crude lipid and crude ash content than that of S. crispa. Insoluble dietary fiber contents of the dried powder of S. crispa and LAB-fermented S. crispa mixture were 46.13% and 33.46%, respectively. β-glucan was higher in dried S. crispa (38.03%) than in LAB-fermented S. crispa mixture (5.44%). Dried S. crispa contained mainly fructose and glucose instead of containing sucrose in LAB-fermented S. crispa mixture. No significant differences in the total polyphenol contents were found in between dried S. crispa and LAB-fermented S. crispa mixture. Total flavonoid content was significantly higher in LAB-fermented S. crispa mixture than in dried S. crispa. No significant differences were found in the DPPH radical scavenging activity and in the antioxidant index between dried S. crispa and LAB-fermented S. crispa mixture. Finally, ABTS radical scavenging activity of LAB-fermented S. crispa mixture was significantly higher than that of dried S. crispa. These
URI
https://ir.ymlib.yonsei.ac.kr/handle/22282913/165084
Files in This Item:
T999900139.pdf Download
DOI
10.11002/kjfp.2016.23.3.361
Appears in Collections:
1. Journal Papers (연구논문) > 1. College of Medicine (의과대학) > BioMedical Science Institute (의생명과학부)
Yonsei Authors
손혜영(Son, Hye Yeong)
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