홍국균(Monascus ruber) 균사체-커피생두 발효물로부터 조제된 원두커피의 생리활성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김훈 | - |
dc.contributor.author | 서형주 | - |
dc.contributor.author | 신지영 | - |
dc.contributor.author | 황종현 | - |
dc.contributor.author | 유광원 | - |
dc.date.accessioned | 2021-09-04T07:55:26Z | - |
dc.date.available | 2021-09-04T07:55:26Z | - |
dc.date.created | 2021-06-17 | - |
dc.date.issued | 2016 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/91138 | - |
dc.description.abstract | To enhance the physiological activities of roasted coffee (RC), 30 kinds of green coffee beans (GCB) with different cultivating areas and varieties were fermented with Monascus ruber mycelium (MR) by solid-state culture. After the dried MR-fermented GCB was subjected medium roasting, each RC was extracted with hot-water. Among the hot-water extracts, the highest yield was the hot-water extract of RC from MR-fermented Indonesia Mandheling GCB (15.5%). However, the hot-water extract of RC from MR-fermented Ethiopia Sidamo GCB showed significantly higher polyphenolic contents (3.08 mg GAE/100 mg) and ABTS free radical scavenging activity (25.41 mg AEAC/100 mg). Meanwhile, the hot-water extract of RC from MR-fermented Vietnam Robusta GCB showed not only the effective inhibition of TNF-α level (73.7% inhibition of LPS-stimulated control) from LPS-stimulated RAW 264.7 cells but also significant inhibition of lipogenesis (63.5% inhibition of lipid differentiation control) in 3T3-L1 pre-adipose cells. In conclusion, these results suggest that roasted coffees from Ethiopia Sidamo and Vietnam Robusta green coffee beans fermented with Monascus ruber mycelium using solid-state culture could have industrial applications as functional coffee beverages. | - |
dc.language | Korean | - |
dc.language.iso | ko | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 홍국균(Monascus ruber) 균사체-커피생두 발효물로부터 조제된 원두커피의 생리활성 | - |
dc.title.alternative | Physiological Activity of Roasted Coffee prepared from Fermented Green Coffee Bean with Monascus ruber Mycelium | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | 서형주 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.29, no.1, pp.1 - 11 | - |
dc.relation.isPartOf | 한국식품영양학회지 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 29 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 1 | - |
dc.citation.endPage | 11 | - |
dc.type.rims | ART | - |
dc.identifier.kciid | ART002085725 | - |
dc.description.journalClass | 2 | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Monascus ruber | - |
dc.subject.keywordAuthor | green coffee bean | - |
dc.subject.keywordAuthor | solid-state culture | - |
dc.subject.keywordAuthor | physiological activity | - |
dc.subject.keywordAuthor | roasted coffee | - |
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