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미발아 풍산나물콩의 로스팅 조건에 따른 생리활성 변화

Bioactivity Changes of Non-Germinated Pungsannamul-kong According to Roasting Conditions

산업식품공학 2021년 25권 1호 p.61 ~ 69
이보영, 이영은,
소속 상세정보
이보영 ( Lee Bo-Young ) - Wonkwang University Department of Food and Nutrition
이영은 ( Lee Young-Eun ) - Wonkwang University Department of Food and Nutrition

Abstract


This study was conducted to explore the potential of Pungsannamul-kong, which did not germinate from soybean to bean sprouts and was discarded, and to find out the changes in composition and bioactivity during roasting treatment. The functional effectiveness of isoflavone contents, as well as their antioxidant and antiinflammatory activities, were analyzed with Pungsannamul-kong roasted at various temperatures: 100o C (RoJP100), 120o C (RoJP120), 140o C (RoJP140), 160o C (RoJP160), and 180o C (RoJP180). The aglycone content of isoflavones was the highest (87.58 μg/g) in RoJP180 and was correlated with the increase of genistein. As the roasting temperature rose, total polyphenol content increased to 410.32 μg GAE/mg, flavonoid content to 56.04 μg QE/mg, DPPH radical scavenging activity to 76.59%, ABTS radical scavenging activity to 51.97%, and SOD-like activity to 52.63%. NO production was significantly suppressed in 500 μg/mL of all the roasted Pungsannamul-kong groups (p<0.05). TNF-α, IL-1β, and IL-6 expressions were suppressed in a concentrationdependent manner as the roasting temperature increased. Western blotting also showed that iNOS and COX-2 expression were suppressed after roasting at 180o C, confirming an anti-inflammatory effect. This study concluded that non-germinated soybeans were still valuable in terms of nutritional and functional properties. Moreover, roasting treatment increased the isoflavone content and improved physiological bioactivities such as antioxidant and anti-inflammatory activities.

키워드

Pungsannamul-kong; non-germinated; roasting; bioactivity; anti-inflammatory

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