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연구논문

전통식품 품질인증 일부 시판 된장의 효소활성 및 항당뇨 활성

원문정보

Antidiabetic Activity and Enzymatic Activity of Commercial Doenjang Certified for Traditional Foods

이소영, 김인선, 박소림, 임성일, 최혜선, 최신양

피인용수 : 0(자료제공 : 네이버학술정보)

초록

영어

We investigated the anti-diabetic activity and enzymatic activity of 24 commercial doenjang samples certified for traditional foods. Twenty four doenjang samples showed the wide ranges in enzymatic activities (protease activities 0-50.45 unit/g, α-amylase activities 0-675.9 unit/g, β-amylase 13.6-308.6 unit/g), and there were no difference in enzymatic activity by the producing region. To evaluate the potential anti-diabetic activity of 24 doenjang samples, we examined the effect of doenjang methanol extract (DME) on 2-[n-(7-nitrobenz-2-oxa-1, 3-diazol-4-yl) amyno]-2-deoxyd- glucose (2-NBDG) uptake. Ten samples among 24 samples significantly stimulated the uptake of 2-NBDG. When the cells were treated with DME at 400 ug/mL, No. 17 and 23 specially stimulated 2-NBDG uptake by 1.23-fold and 1.25-fold, respectively, compared with untreated control cell. And there were no cytotoxicity in the C2C12 cells treated with DME at concentration of 500 ug/mL. Among 24 samples, No. 6, 7, 12, 21 and 24 showed the α-glucosidase inhibitor activity at concentration of 10 mg/mL; however, they were less effective than acarbose which is a commercial α-glucosidase inhibitor.

목차

Abstract
 1. 서론
 2. 재료 및 방법
  2.1. 된장 시료의 수집
  2.2. 사용시약
  2.3. 조효소액 및 70% methanol 추출물 제조
  2.4. 효소활성 측정
  2.5. 2-NBDG uptake
  2.6. MTT
  2.7. α-glucosidase 저해활성 측정
  2.8. 통계처리
 3. 결과 및 고찰
  3.1. 효소활성 측정
  3.2. 2-NBDG uptake
  3.3. α-glucosidase 저해활성 측정
 4. 결론
 감사
 References

저자정보

  • 이소영 So-Young Lee. 한국식품연구원 발효기능연구단
  • 김인선 In-Sun Kim. 한국식품연구원 발효기능연구단
  • 박소림 So-Lim Park. 한국식품연구원 발효기능연구단
  • 임성일 Seong-IL Lim. 한국식품연구원 발효기능연구단
  • 최혜선 Hye-Sun Choi. 농진청 국립농업과학원 농식품자원부
  • 최신양 Shin-Yang Choi. 한국식품연구원 발효기능연구단

참고문헌

자료제공 : 네이버학술정보

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