발효시간에 따른 미강의 기능성 성분 및 항산화 효과- 락토바실러스 브레비스를 이용 - (Functional Components and Antioxidant Effects of Rice Bran by Fermentation Time - Using Lactobacillus brevis -)

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 한국식생활문화학회지 / 38권 / 6호 / 456 ~ 464페이지
· 저자명 : 윤복근, 손은심

초록

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermentingrice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealedthat there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of thefermentation process and fermentation time. The amount of dietary fiber was significantly different between theunfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The -oryzanol,gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice brancompared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as thefermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantlyincreased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect andfunctional components, namely -oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation.
Based on these results, fermented rice bran could be presented as a functional material for use in high value-addedindustries.

영어초록

The purpose of this study was to investigate nutritional and functional ingredients and antioxidant activity after fermentingrice bran using Lactobacillus brevis for 24, 36, and 48 hours. The results of the analysis of the nutritional ingredients revealedthat there was no significant difference in the carbohydrate, crude protein, crude fat and ash content regardless of thefermentation process and fermentation time. The amount of dietary fiber was significantly different between theunfermented and fermented rice bran and was observed to be the highest after a 48-hour fermentation. The -oryzanol,gamma-aminobutyric acid (GABA) and total phenolic contents were significantly higher in the fermented rice brancompared to the unfermented rice bran (p<0.05) and the GABA and total phenolic contents increased significantly as thefermentation time increased (p<0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), superoxide and hydroxyl radical scavenging activities used to measure antioxidant effects significantlyincreased as the fermentation time increased (p<0.05). From these results, it was confirmed that the antioxidant effect andfunctional components, namely -oryzanol, GABA, and the total phenolic content of rice bran improved with fermentation.
Based on these results, fermented rice bran could be presented as a functional material for use in high value-addedindustries.

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