메밀전초와 다시마의 비만개선 효능평가 및 식품응용연구
Improvement Effects on Obesity and Food Application Research of Fagopyrum esculentum Leaves and Laminaria japonica
- 주제(키워드) 도움말 buckwheat (Fagopyrum esculentum Moench) leaves & stems , sea tangle (Laminaria japonica) , buckwheat bread , enzyme food , obesity
- 발행기관 강릉원주대학교 일반대학원
- 지도교수 도움말 박성훈
- 발행년도 2024
- 학위수여년월 2024. 8
- 학위명 박사
- 학과 및 전공 도움말 일반대학원 식품과학과
- 실제URI http://www.dcollection.net/handler/kangnung/000000011947
- UCI I804:42001-000000011947
- 본문언어 한국어
초록/요약 도움말
This study was conducted to investigate the Improvement Effects on Obesity and Food Application Research of Fagopyrum esculentum Leaves & stems and Laminaria japonica. The polyphenol contents were analyzed for common buckwheat, tartary buckwheat, buckwheat leaves & stems, sea tangle, sea mustard ears, and fusiformis. Buckwheat leaves & stems had the highest polyphenol content among six samples. As a result of extracting buckwheat leaves & stems and sea tangle with hot water and then treating them with plantase enzyme, the extraction yield of buckwheat leaves & stems increased by 56% and that of sea tangle by 34%. Results of cytotoxicity test conducted on 3T3-L1 preadipocytes for seaweeds and buckwheat leaves & stems did not show significant cytotoxicity compared to the control group at a concentration of 1 mg/mL. As a results of examination the effects of buckwheat leaves & stems extract and sea tangle extract on the process of differentiating pre-adipocytes into adipocytes, it was confirmed that buckwheat leaves & stems extract inhibited fat differentiation at a concentration of 10 mg/mL, sea tangle at a concentration of 0.1 mg/mL. Buckwheat/sea tangle enzyme food had 6.5 times higher amylase activity, 27 times higher protease activity, and more than twice as high in dietary fiber, polyphenol, and DPPH scavenging ability compared to brown rice enzyme food. Buckwheat/sea tangle enzyme food contained more than 30% more phlorotannin, and 7.8% alginic acid which is not present in brown rice enzyme food. Buckwheat leaves & stems had the best antioxidant properties, including, flavonoids, rutin, and DPPH scavenging ability among common buckwheat, tartary buckwheat, and buckwheat leaves & stems. The total dietary fiber content of the powder extracted by mixing buckwheat leaves & stems and sea tangle was 30.5%. To manufacture bread containing mixed buckwheat flour, 10, 20, and 30% buckwheat flour was mixed to produce buckwheat bread. As a result, the size of the bread decreased as the buckwheat content increased. The hardness, gumminess, and chewiness of the bread tended to increase as the amount of buckwheat mixed increased. The sensory characteristics of the bread were not improved due to the addition of gluten in the case of bread mixed with 20% buckwheat flour. When the buckwheat flour content was mixed at 20% and the mixed extract of buckwheat leaves & stems and sea tangle was added at 0.4% and 1.0%, there was no significant difference in the appearance of the buckwheat bread, but in terms of sensory properties, the preference was higher in the sample with 1.0% added. It was evaluated whether obesity could be improved by feeding hot water and ethanol extracts of mixtures of buckwheat leaves & stems and sea tangle in an obese animal model induced by a high fat diet. Among the test groups, weight gain was alleviated in buckwheat leaves & stems:sea tangle (2:8) ethanol extract groups. As a result of measuring ALT (alanine transaminase) and AST (aspartate transaminase) through blood, among the treatment groups, the buckwheat leaves & stems:sea tangle (2:8) ethanol extract group decreased ALT and AST. As a result of analyzing the lipid content in serum after administration of buckwheat leaves & stems:sea tangle (2:8) ethanol extract, cholesterol and LDL (low-density lipoprotein) showed a significant tendency to decrease compared to the obesity-induced group. In obesity model animals induced by feeding a high-fat diet, buckwheat leaves & stems:sea tangle (8:2) hot water extract lowers PPAR-γ and C/EBP-α, which are involved in the differentiation of adipocytes, and reduces blood triglycerides. Buckwheat leaves & stems:sea tangle (2:8) ethanol extract lowered blood cholesterol and LDL and reduced triglyceride accumulation in liver tissue. Therefore, if the buckwheat leaves & stems and sea tangle extract are properly combined and extracted with a specific solvent, those can relieve metabolic syndrome and fatty liver by regulating the expression of obesity-related hormone genes, as well as become a potential material for weight control.
more목차 도움말
Ⅰ. 서론 1
Ⅱ. 연구내용 7
Part 1. 메밀전초과 해조류의 생리활성 및 효소식품의 응용연구 9
1. 재료 및 방법 9
1) 재료 9
2) 메밀전초와 해조류의 생리활성 연구 9
(1) 효소처리에 의한 메밀전초와 해조류의 추출 9
(2) 폴리페놀 함량 분석 10
(3) DPPH 소거능 분석 10
(4) 세포배양 10
(5) 세포활성 시험 11
(6) 지방세포 분화 억제능력 분석 12
(7) 유전자 발현 수준 분석 12
3) 효소식품의 응용연구 12
(1) 효소식품 제조 12
(2) 효소식품의 효소 역가 분석 14
(3) 효소식품의 알긴산, 식이섬유 함량 분석 14
(4) 효소식품의 관능검사 14
(5) 통계처리 14
2. 결과 및 고찰 15
1) 메밀전초와 해조류의 생리활성 연구 15
(1) 효소처리에 의한 메밀전초와 해조류의 추출 15
(2) 메밀전초와 해조류의 폴리페놀 함량 17
(3) DPPH 소거능 18
(4) 세포활성 19
(5) 지방세포 분화 억제능력 21
(6) 유전자 발현 수준 24
2) 효소식품의 응용연구 25
(1) 효소식품의 효소 역가 25
(2) 효소식품의 알긴산, 식이섬유 및 폴리페놀 함량 26
(3) 효소식품의 관능검사 27
Part 2. 메밀전초와 다시마 혼합물을 함유하는 메밀식빵의 응용연구 28
1. 재료 및 방법 28
1) 재료 28
2) 메밀, 메밀전초와 다시마의 생리활성 연구 28
(1) 메밀, 메밀전초와 다시마의 추출물 제조 28
(2) 플라보노이드 함량 분석 29
(3) 루틴 함량 분석 29
(4) DPPH 소거능 분석 29
(5) 식이섬유 함량 분석 30
3) 메밀식빵의 응용연구 30
(1) 메밀을 함유한 식빵의 제조 30
(2) 활성글루텐 첨가 메밀식빵의 제조 33
(3) 메밀전초와 다시마 혼합물을 함유한 메밀식빵의 제조 35
(4) 메밀식빵의 조직감 분석 37
(5) 메밀식빵의 관능검사 38
(6) 통계처리 38
2. 결과 및 고찰 38
1) 메밀, 메밀전초와 다시마의 생리활성 연구 38
(1) 플라보노이드 함량 38
(2) 루틴 함량 38
(3) DPPH 소거능 39
(4) 식이섬유 함량 41
2) 메밀식빵의 응용연구 42
(1) 메밀을 함유한 식빵의 연구 42
(2) 활성글루텐 첨가 메밀식빵의 연구 45
(3) 메밀전초와 다시마 혼합물을 함유한 메밀식빵의 연구 48
Part 3. 메밀전초와 다시마 혼합추출물의 체지방 및 비만 개선 효과 51
1. 재료 및 방법 51
1) 메밀전초와 다시마 혼합추출물의 생리활성 연구 51
(1) 메밀전초와 다시마 혼합추출물 제조 51
(2) 일반성분 및 식이섬유 함량 분석 52
(3) 폴리페놀 분석 52
2) 동물실험 52
(1) 실험용 사료의 조제 52
(2) 실험동물의 비만 유도 및 실험군 설정 54
(3) 일반증상 관찰 55
(4) 조직병리학적 검사 55
(5) 혈액의 생화학적 분석 55
(6) 지방조직에서의 체지방합성 억제 분석 55
(7) 간조직에서의 지질함량 분석 56
(8) 통계처리 56
2. 결과 및 고찰 57
1) 메밀전초와 다시마 혼합추출물의 생리활성 연구 57
(1) 메밀전초와 다시마 혼합추출물의 일반성분과 식이섬유 함량 57
(2) 메밀전초와 다시마 혼합추출물의 폴리페놀 함량 59
2) 동물실험 60
(1) 체중 및 사료섭취량 변화 60
(2) 장기 및 지방조직 중량 63
(3) 혈액의 생화학적 검사 65
(4) 혈액 내 호르몬 함량 68
(5) 지방세포 분화(체지방 합성) 유전자 70
(6) 간조직의 병리학적 소견 72
(7) 간조직 내 지질함량 73
III. 결론 76
IV. 참고문헌 80
