Effects of growth inhibitory of cancer cells and antioxidant activity of citron vinegar Prepared with Yujacheong

ი៬༥἗ြᛖᠮྞ, ᮮ51Ჹ, 2015Ⴐ 11ᦐ Agricultural Science &

Technology Research, Vol. 51

੭ઘஓ ࠋ൭२஢અ ധ࣒൛ ൞ऀ ࠃ ৑ं೩ ଑२ ৱૂ ൭Ә

ઊӄଔ

§ઊߺৈ

§ߚ੘२

§ઊ०ૂ ^



઺܅࡙٩ࣥߜ࣒৹ଔඝ੘

ӵߺفഠӯ २ഀਕ৩ഠӘ

ं૚فഠӯ ૒ݼ਼२ӄਕഠӘ

Effects of growth inhibitory of cancer cells and antioxidant activity of citron vinegar Prepared with Yujacheong

Kyung-Jin Lee

, Min A Lee

, Weon Sik Moon

and Seung-Je Lee

*

1

Jeonbuk Institute for Food-Bioindustry, Jeonbuk 561-756, Korea

2

Dept. of Food and Nutrition, Kookmin University, Seoul 136-702, Korea

3

Dept. of Culinary & Food Service Management, Sejong University, Seoul 143-747, Korea

*Corresponding author: [email protected]

ABSTRACT

This study was aimed on the production of Yujacheong vinegar using Yujacheong and further functionally characterized with respect to anticancer activity, antioxidant activity, physiochemical properties, and sensory evaluation. Among the 4 kinds of fermented bacteria used, vinegar with Acetobactor pasteurianus KCCM 12654 had 4.52% acetic acid, 95.5 mg/100 mL amino acids, 1.57 ug/mL polyphenolics, and 0.27 mg/mL floavonoid. It also showed strong antioxidant activities with 34.4 uL/mL DPPH, 15.38 uL/mL ABTS, and 0.3 uL/mL reducing power. For the inhibition effects of cancer cell (Molt-4 and AGS cell lines) viability, change they were inhibited with the cell viability was inhibited by 20~40% within the concentration of 50~60 fold dilutions. As result of sensory evaluation, the Yujacheong vinegar with A.

pasteurianus KCCM 12654 received the highest score over flavor and color fields. These results indicated that Yujacheong vinegar fermented with A. pasterurianus KCCM 12654 exhibited excellent product qualities, physiochemical properties as well as high physiological functions : Number consistence.

Additional key words: yujacheong citron vinegar, cancer cell inhibitory, antioxidant activity, physicochemical characteristics, sensory evaluation

ছ


ߨ

மԕ ڝৰ ґઌઅ ࣖઅ ଖ ࠃ ҥҋਁ فഡ Ӛ७ ઊ ׬ৈ଒޷ࣳ २ഀઅ ҥҋԞ؟ऀ ௐ޷ઊ ૻ੄ഡ

੄घܾ ઌ२ٻӋ ઔد. ۙഡ ҥҋ२ഀ ࠃ ऀઌ࠾

ਙࠒ २ഀਁ فഡ Ӛ७ઊ ׬ৈ଒޷ࣳ Ԟ؟ऀ ߜଖ

੹ ஏѿഡ د৩ഡ ૂഀਁ فഡ ࣷ൑٩ѿ ଑ѿടӋ

ઔؘ ஷंઊد.

२஢ؘ ٪ಡഡ ࠒലӘ ३ގ੹ ѿଔ ف೵હઌ ࠋ

൭२ഀ੶ܾ ٳࣳ৩੹ ޅ݀ടӋ ਠܓ ਊ࣏ݴ ଒إ

Ӌ ઔ੶޵, ಡ੭અ ҋഡ࣒ऀ ऀ࡚ઊ २ഀ ֳ ੭ന

߸ࣥߜઅ ࣥ੮੹ ৱૂടؘ ൭Әѿ ઔد(1). २஢અ

૚ݩؘ ఽҲ ৩૒२஢ਭ ഥऀ२஢ܾ ֢؋޵(2, 3), ӵֳਁؘࣳ ன࣒ઊ ஢࣒੶ܾঅ 4.0~20.0 ߸ކઌ

ҫ੶ܾ ԐીടӋ ઔد(4). ৩૒२஢ؘ ߸ࣥߜӘ ஍

਌੘ݑݴ ઊੋടਉ ࣒ࣥടؘٙ, ࣒ࣥԞҁઊ ԢӋ

ઍી ഀଖ ੭଒ѿ ৰܱੌ޵ ੘ѿѿ ࡻॲدؘ زઽ ઊ ઔد. ઊܟഡ زઽڹߚਁ ࣒٩ѿ ׬Ӌ ҈ॵ ࢃ

஢࣒੹ ੘ݑܾ ടਉ ૂ૒ഡ ഥऀ२஢ܾ فஔٻৼ

଒ކ, மԕҥҋਁفഡઌ२ઊ௵଒ؘѿ੎ٙഥऀ

२஢ਁ Ӛഡ ੭ന݀ઊ ૂԞٻৰ(2) ஍਌੘ݑݴ ൞

ੋഡ ৩૒२஢અ ച੄ऀઊ فڂٻؘ ५ીઊد(5).

੭ઘ(Citrus Junos seib.)ؘ ੎ലӘ, ҆Ԓ ङਁ

ङട޵ ૻӵ ৩ઘҋ ࣛݩѿ ੘࣒଒ܾ ӵֳਁؘࣳ

઺܅֪٩(Ӌඝ, ਯ٩, ણඝ, ଔ٩ ڢ), ӄ֪ࣛ٩(ң

ૂ, ֪ന, ౿ਕ ڢ) ࠃ ૂ૲٩ݴ ೩തഡ ֪ന৊ ઍ فਁࣳ થࠔٻӋ ઔد(6). ੭ઘؘ ܩ߁ࡂد ࡻౌߺ

C തܞઊ 3ࠔ އ੸ ৩ઊ ത੭ٻৰઔৰ ഗࡘ߸ੋ

ࠃ ҆Ԟਁ ૝Ӌ, ੭Ԟ࣒ۙഡ ഃࡘടਉ ף൛ ࠃ ഗ

ܾࠒ଒ਁ٩ ൭Әહઊ޵, ࡻౌߺ A, B ࠃ ߗԞଖ

ڢઅ തܞઊ ׬د(7,8). ઊܟഡ ੭ઘؘ ३ގ ࠃ শ ގઊ ҋടਉ ࣥ२ઊ ңઅ ࡜ѿ؟ടԞ ڹߚਁ ҁز ഡ ѿӖઊ܅٩ ңஜৡކ २ੋઊ ѿ؟ഡٙ, ૲ܾ Ә ੮ކ ઊੋടؘ ౌ ҆Ԓݩਭؘ شݼ Ә੮Ә Әഗݴ

޾ڂ ઊੋടؘ Әઍઊܾ߳ Әഗ ࡘ࡚અ ധԑઙੋ

੹ ଒ا ી੭ ऀ࡚ઌ ݼ޾ב(limonene), ഓ܅ࡂף ઊڙݩઌ ֢ݾଔ(naringin), േ৒ҋട, ധ্ܟ଒ ࠃ

ࠋ৑ৱૂ ڢ ࣥݼ൞ऀ Ԟ؟੹ ѿଔ ഼फ़ೖݼڦ (hesperidine) ڢ ੭൭ऀ࡚੹ ੋઊടҲ ࣽ௃ഢ ़

ઔؘ ણઽ੹ѿ଒Ӌ ઔد(7, 9, 10). ӵֳਁࣳ੭ઘ

ؘ घښ଑فѿ ׬੸ ઙߜܾ ্ܱ૊ થࠔ޷હઊ ך ҁ 13,000 M/Tਁ ઊݱؘ ڢ Ԛһඥ ଑ѿടدѿ, घࡻܞ ીஔਭ હ઻ घࡻ஋ݴ ୻଒ ߆ന ѿһ੸

ޓന ട܆ടؘ ५ીઊد(11, 12). Ԟ؟ऀӘ ਕ৩ઊ

ੌ़ട֢ घࡻࠒ৊ઊ ߸ඛഡ ੭ઘݴ ൞ੋടਉ ޅ ҧݼ(9), ૅݼ(11), ઩(12), ஢ఓނ(13), ੄Ӵݱಠ (14), घफ़(15) ڢ੹ ґࠋഡ ਌Ӵѿ ଔരٻৼ଒ކ,

െથԪ଒٩ ૲ܾ ؽ઻ઑ ൌౖઌ ੭ઘஓ੶ܾކ घ

ࡻٻӋ ઔؘ ࣛൠઊد(16).

فࡘ࡚ ੭ઘ ӘଏӘ Ә੮੹ ઊੋഡ ੭ઘ२஢ ૂ

૒ ԓݼӋ ੭ઘ ஷ஺ߜ੹ ൞ੋഡ د৩ഡ ѿӖૂഀ

ґࠋਁ Ӛഡ ਌Ӵѿ ଔരٻৼ੹ ࢻ ੭ઘஓ੹ ൞ੋ

ഡ २஢ ૂ૒ਁ Ӛഡ ਌Ӵؘ ઺ߗഡ ५ીઊد. گ

܅ࣳ ࡅ ਌Ӵؘ ԕܑ घࡻઘ ࣷ൑٩ѿ ലࣛٻӋ

ઔؘ ੭ઘஓ੹ ൞ੋടਉ ङऀ ࠋ൭२஢ݴ ૂ૒ട Ӌ ധ࣒൛ ࠃ ധ৑൞ऀ ೤ѿ ԓݼӋ د৩ഡ ഀଖ ಡऀ੹ Ԑ޻ടӋઘ ടਔد.

୍߹
ࢫ
ࢺ࣑


କୀ఻
ਐొଭ
୪୺

੭ઘஓ੸ ઺֪ Ӌඝਁࣳ થࠔټ ੘ݑݴ ࣏ੋട ਉ ؽ௝ഡ ੭ઘஓ੹ Ӵ઒(੭ઘஓ, (૲)ंઍ२ഀ, 2014)ടਉ ࣏ੋടਔد. ஢࣒ࠋ൭ਁ ࣏ੋഡ ԑ૲ܾ

ؘ Acetobactor pasteurianus KCCM 12654, Acetobacter aceti KCCM 12655ਭ Acetobacter aceti KCCM 32409ؘ ഡӵ߸ࣥߜࡂ૔ऄౡ(Korea Federation of Culture Collections)ਁࣳ ࡚৩ ࠊৈ

࣏ੋടਔد.


କୀ఻
ਐొଭ
ଲฃ෈ୡ
নं
ंজ ԧ
1)
౸୨

PH ௐી੸ pH meter(MP225k, METTLER TOLEDO, England)ݴ ઊੋടਉ ௐીടਔ੶޵, ؽ ٩ؘ Ӹ઻ؽ٩ӆ(NI Atago Co., Japan)ݴ ઊੋട ਉ ௐીടਔد.

ي
ॺܑ
౸୨

࣒٩ؘ २஢ 10 mLਁ ଑ݩ़ 90 mLݴ ൓ഥട Ӌ 0.1% ೖצ഑౏ܩઌ ੋ৙ 2~3ࠒ੏੹ ѿഡ ൲

0.1N NaOHݴ ઊੋടਉ pHѿ 9.3ઊ ٽ ڹ Ԫ଒

હીടӋ ஢࣒੶ܾ ൝࣒ടਔد.

२஢ ૻ ஢࣒અ ৩(%)

G V × f × 0.060 × D × 10 × 1/S V : 0.1N NaOH ੋ৙અ હીܞ(mL)

f : 0.1N NaOH

ੋ৙અ ਊѿ

0.060 : 0.1N NaOH ੋ৙1 mLਁനؽടؘ஢࣒અ৩ D : ඟࣴࠔ़

S : १ݑઅ ୼௃ܞ

ۗ
ੵಸો
෌߆
౸୨

ࠋ൭ټ २஢ݴ ଑ݩടਉ ૲ીӆܾ 15°ܾ ࡂીഡ

د੻ ׫٩ݴ ௐીഡ ൲ Gay-Lussac ૲ી൝࣒೵ਁ

અടਉ ্ఐਣ തܞ੹ ௐીടਔد.

ޭ
ੰࢠڋॺ
෌߆
ंজ

ৈ߸ף࣒ ૒ऀ ࠃ തܞ੸ १ݑ 200 mgਁ ެ౎

ਣ:ీܾܾ೩ݵ:ߜ(12:5:3)અ ൓ഥ৙ 800 uLݴ ѿ ടਉ ࣵ੸ ൲, ੘७࡚ݼ(4, 13,000 rpm, 15࡚)ട ਉ ࣛڢ৙੹ ৴ৼد. ీܾܾ೩ݵ 200 uLਭ ߜ 400 uLݴ ѿടਉ ৈ߸ף࣒੹ 2ୱ ஷ஺ടਔӋ, 1, 2ୱ

੘७࡚ݼܾࡘౡ ৴੸ ࣛڢ৙੹ ഥടਉ ٳҿ ҥ૒

ടਔد. ઊৰ घܞઅ ߜܾ ੋനഡ ൲ 0.45 um PVDF ചౡ(Millipore, MA, USA)ܾ ਉӘടਉ ࡚

ࣴਁ ࣏ੋടਔد. ৈ߸ף࣒અ ൌӠ ੭٩ஔ൛ݴ ੥ ന AccQ Fluor reagentݴ, column੸ 3.9×150 mm AccQ TagTM(For hydrostat amino acid analysis, water, USA)੹ઊੋടਉ࡚ࣴടਔد. GABA തܞ

੸ autochro WIN program Young-Lin, Korea)੹

ઊੋന തܞ੹ ӆ࣒ടਔد.

ࠬ
ඔࠤൾڎ
෌߆

ன ೬ݼೖצ തܞ੸ Folin-Denisࠩ੹ ़ીടਉ

ௐીടਔد(17). १ݑ 25 uLਁ Folin-Denis reagent (Fluka, Buchs, Switzerland)ݴ 100 uL੹ ѿടਉ

൓ഥഡ ൲ 2% sodium carbonate solution 2 mL੹

൓ഥഡد. 23 incubatorਁࣳ 20࡚ҁ ࠉ੾ഡ ൲

UV-VIS spectrophotometer(JENWAY 7315, Bibby Scientific Ltd.)ܾ 750 nmਁࣳ ඛӠ٩ݴ ௐીടਔ د. ன ೬ݼೖצ തܞ੸ 95% EtOHਁ פઌ 10000, 5000, 2500, 1250, 652, 312.5 ppmઅ naringin (sigma)੶ܾ ೵૴ӌࣷ੹ ઊੋടਉ Ӵടਔد.

ࢭ
රޭ࣪ڋଲ݁
෌߆

ன ഓ܅ࡂףઊڙ തܞઅ ௐી(17)੹ ੥ന १ݑ

500 uLਁ diethylene glycol੹ 5 mL ൓ഥഡ ൲

1N NaoHݴ 0.5 mL ѿടਉ 37 water bathਁࣳ

1 १ҁٳ৊ࠉ੾१ౄӋUV-VIS spectrophotometer (JENWAY 7315, Bibby Scientific Ltd.)੹ ઊੋട ਉ 420 nmਁࣳ ඛӠ٩ݴ ௐીടਔد. ೵૴ߜଖܾ

naringin(sigma)અ ೵૴ҩܞӌࣷ੹ ઙऀടਉ ன ഓ

܅ࡂףઊڙ തܞ੹ ֢ౌֳৼد.


କୀ఻
ਐొଭ
ාॺฃ
ฆন
౸୨ ԧ
%11)
ޭ݌ಌ
ীՋฆন

ҀҀઅ १ݑઅ ധ࣒൛ ൞ऀ੹ ௐીടԞ ੥ടਉ

ઘ੭܅ڤ௤ઌ DPPHݴ ࣏ੋഡ ധ࣒൛൞ऀ ௐીࠩ

(18)੹ ੾ੋടਔد. ଋ ׫٩࠺ܾ ૒ૂഡ ҀҀઅ १ ݑ 100 uLਁ ਁ౎ਣ 200 uLݴ ѿടӋ 2×10-4 M DPPHੋ৙ 300 uLݴ ѿഡ ൲ vortex mixerܾ ӯ ࠉടਔӋ, ५ਢਁࣳ 30࡚ҁ ࠉ੾१ౄӋ ELISA (Synergy HT, Biotec, Washington DC, USA)ݴ

࣏ੋടਉ 517 nmਁࣳ ඛӠ٩ݴ ௐીടਔد. ف૒

Ӵؘ १ݑ ف३ਁ ਁ౎ਣ੹ ஏѿടਉ ५സടਔد.

DPPH radical scavenging activity(%) १ݑઅ ඛӠ٩

= (1 - ʊʊʊʊʊʊʊʊʊ ) × 100 ف૒Ӵઅ ඛӠ٩

ي
"#54
ޭ݌ಌ
ীՋฆন

ABTS assayؘ Art ڢ(19)અ ࠒࠩ੹ ੾ੋടਔ د. ׫٩࠺ܾ ૒ૂഡ ҀҀઅ १ݑ 5 uLਁ ABTS radical ੋ৙ 195 uLݴ ஏѿടਉ 7 ࡚ҁ ࠉ੾१ె

൲ ELISA(Synergy HT, Biotec, Washington DC, USA)ݴ ࣏ੋടਉ 734 nmਁࣳ ඛӠ٩ݴ ௐીടਔ Ӌ, ف૒Ӵؘ १ݑ ف३ਁ ਁ౎ਣ੹ ஏѿടਉ ५സ ടਔد.

ABTS radical scavenging activity(%) १ݑઅ ඛӠ٩

= (1 - ʊʊʊʊʊʊʊʊʊ ) × 100 ف૒Ӵઅ ඛӠ٩

ۗ
ฅ଀ߚ

൝੘ܲ੸ Oyaizu(20)અ ࠒࠩ੹ ઊੋടਉ ௐીട ਔد. ׫٩࠺ܾ૒ૂഡҀҀઅ१ݑ100 uLਁ0.2 M phosphate buffer(pH 6.6, 2.5 mL)ਭ1% K

Fe(CN)

250 uLݴ ஏѿടӋ water bath(50, 20 min)ਁ

ࣳ ࠉ੾१఍د. ࠉ੾৙ਁ 10% trichloroacetic acid 250 uLݴ ஏѿടਉ ੘७࡚ݼ(3,000× g, 5 min)ഡ

൲ ࣛڢ৙ 250 uLݴ ௃ഡ ൲ ଑ݩ़ 250 uLਭ

0.1% FeCl

50 uLݴ ஏѿടਉ 700 nm(Synergy HT, Biotec, Washington DC, USA)ਁࣳௐીടਔ د.


.55
BTTBZࠜ
ധ෉
କୀ఻
ਐొଭ
੹পඑ

ઙ୪ۇ
౸୨

ӆفࠔ৩ૻઌ ं೩ݴ 96well plateਁ 5×10

cells/wellઊ ٻ٩ܿ ं೩़ݴ ૒ીഡ د੻, १ݑݴ

ஏѿടਉ 24१ҁ ٳ৊ 37અ 5% CO

ࠔ৩Ԟ ֳ

ਁࣳ ࠔ৩ടਔد. ࠔ৩૚ݑ 4१ҁ ઺ਁ 5 /mL

׫٩ܾ PBS(pH 7.4)ਁ ඟࣴټ MTTੋ৙ 20 uLݴ

Ҁ wellਁ ஋ݼടӋ, 0.1N HClਁ פઌ 10% SDS 100 uLܾ ੋന१ఇ 18१ҁٳ৊ ੸ࠆ଒ܾ ࢅ੹ ୱ زടਔد. ࠋࣞټ Ҁ wellઅ ඛӠ٩ݴ ELISA readerݴ ઊੋനࣳ 570 nmਁࣳ ௐીടӋ ف૒Ӷ અ ඛӠ٩ਭ ࡻӯടਉ ं೩ࣥ૔ੰ੹ ࠕ࡚ੰܾ ൝

࣒ടਔد(21).


କୀ఻
ਐొଭ
ւۇඌԧ

੭ઘஓ २஢અ Ӛ؟ҩؘ࣏ െଓਁ ૚࣏ടؘ ੄ ݼ࣏ ࠃ ઺ߚѿ 30޻੹ ࣷીടਉ ५സઅ ޿હӘ

௃଒ݴ ࣹ޻ടӋ Ӛ؟ ധ޿ਁ فന ઝ ઌ଒ട٩ܿ

ா࡚ඥ ࣹ޻ടਉ ൴ܳഡ ൲ ઍીܞ੹ ۚҎઊ ௻ਁ

عৈ ૂӖടਔد. ޾ڛ १ݑڝ੸ ़֥೵ਁ અന ڂ ઘݼ ृઘܾ ޓҺ૏੶޵ २஢અ ഀଖಡऀਁ ਕല੹

߸ௗؘ ਼Ӛ(appearance), ലԞ(flavor), ގ(taste) ԓݼӋ ૚ഥ೤ѿ(overall acceptability)ݴ 7ઽ ஌٩

ࠩ੶ܾௐીടਔد. ଋ೤ѿ१1ઽ੶़ܾ҃ܿಡ

ऀઅ ҋ٩ѿ ৢന଒Ӌ 7ઽ੶ܾ ़҃ܿ ಡऀઅ ҋ ٩ѿ ҋന଒ؘ ҫ੶ܾ ֢ౌֳৼ੶޵ Ԟ൑٩ ҩ࣏

१ Ԟ൑٩ѿ ׬੹़ܿ ׬੸ ઽ़ݴ ૲ৼد.


ധծళࠤ

ૂ૒ټ ੭ઘஓ २஢અ Ҁ૚ ࡚ࣴӘ Ӛ؟೤ѿઅ

ҿӘؘ SPSS 18.0 version੹ ઊੋടਉ ೤ԑӘ ೵

૴೟ୱݴӴടӋઍ੘ࠔௗ࡚࣒࡚ࣴ(one way ANOVA)

੹ ५१ടਔ੶޵, Ҁ १ݑҁઅ ੭અऀ੸ Duncanઅ

دૻࠨ੥ҩીࠩ(Duncan's multiple range test)੶ܾ

੭અऀ੹ ҩ଑ടਔد(p<0.05).

էր
ࢫ
ճఝ


କୀ఻
ਐొଭ
ଲฃ෈ୡ
নं

੭ઘஓ੹ ઊੋടਉ ૂ૒ഡ २஢ 3૚Ә ف૒Ӵઌ

৩ಶ२஢અ ઍࠉऀ࡚੹ ࡚ࣴഡ ҿӘؘ Table 1Ә

Ҏد. ੭ઘஓ२஢અpHؘ3.28±0.02~3.33±0.01અ

ࠨ੥ܾ ૚஢ ૚ݩਁ گ܅ ୱઊݴ ࡂਔ੶޵ ࣒٩ؘ

4.08±0.00 ~ 4.52±0.01ݴ ֢ౌֳৼد. Acetobactor pasteurianus KCCM 12654ݴઊੋടਉૂ૒ഡ२

஢ 1ਁࣳ 4.52%ܾ ѿણ ׬੸ ࣒٩ݴ ֢ౌֳৼ੶

޵ १஢ਁ ચ૔ന ઔؘ ethyl alcoholઅ തܞ੸

0.002%ܾ ѿણ ֯੸ തܞ੹ ֢ౌֳৼد.


କୀ఻
ਐొଭ
ੰࢠڋॺ
୺ন

੭ઘஓ੹ ઊੋടਉ ૂ૒ഡ २஢ 3૚Ә ف૒Ӵઌ

৩ಶ२஢અৈ߸ף࣒૒ऀ੹࡚ࣴഡҿӘؘTable 2 ਭ Ҏد. ੭ઘஓ२஢ 1, 2, 3Әف૒Ӵઌ৩ಶ२஢

અ ன ৈ߸ף࣒ തܞ੸ 7.59, 8.91, 9.55, 29.28 mg/

100 mL੶ܾ ੭ઘஓ२஢ѿ৩ಶ२஢ࡂد ֯੸ത ܞ੹ ֢ౌֳৼد. २஢ 1, 2અ ӄੌ Methionineઊ

2.46, 2.50 mg/100 mL੶ܾ ѿણ އ੸ തܞ੹ ֢

ౌֳৼӋ २஢ 3અ ӄੌ Tyrosineઊ ѿણ އ੸ ത ܞ੹֢ౌֳৼد. ف૒Ӵઌ৩ಶ२஢ਁؘࣳHistidine ઊ 5.56 mg/100 mL ੶ܾ ѿણ އ੸ തܞ੹ ֢ౌ

ֳৼӋ Ԟৱܲ ґࣷਁ ൭Әѿ ઔؘ Ornithine തܞ

੸ 5.38 mg/100 mL੶ܾ २஢ 4૚ ૻ ѿણ ׬੸

തܞ੹ ֢ౌֳৼد.


କୀ఻
ਐొଭ
ඔࠤൾڎ
ࢫ
රޭ࣪ڋଲ݁
෌

߆
ंজ

੭ઘஓ੹ ઊੋടਉ ૂ૒ഡ ੭ઘஓ २஢ 3૚Ә

ف૒Ӵઌ ৩ಶ२஢અ ೬ݼೖצ ࠃ ഓ܅ࡂףઊڙ

തܞ੹ ࡚ࣴഡ ҿӘؘ Table 3Ә Ҏد. ೬ݼೖצ

തܞ੸ ف૒Ӵઌ ৩ಶ२஢ѿ 1.780 uL/mLܾ ੭ઘ ஓ२஢ࡂد ׬੸ തܞ੹ ֢ౌֳৼӋ ੭ઘஓ२஢ 3, 2, 1 ा੶ܾ ׬੸ തܞ੹ ֢ౌֳৼد. ഓ܅ࡂףઊ ڙ തܞ੸ ੭ઘஓ २஢ѿ ف૒Ӵઌ ৩ಶ२஢ࡂد

׬੸ തܞ੹ ֢ౌֳৼӋ ੭ઘஓ २஢ 3ਁࣳ ѿણ

׬੸ തܞ੹ ֢ౌֳৼد.

Ingredients 1

2

3

4

pH 3.28±0.02

3.33±0.01 3.30±0.03 3.42±0.02

Acetic acid(%) 4.52±0.01 4.08±0.00 4.23±0.11 3.12±0.21 Ethanol(v/v%) 0.002±0.10 0.105±0.12 0.103±0.21 0.011±0.15

1)

Yujacheong vinegar prepared with Acetobactor pasteurianus KCCM 12654

2)

Yujacheong vinegar prepared with Acetobacter aceti KCCM 12655

3)

Yujacheong vinegar prepared with Acetobacter aceti KCCM 32409

4)

Commercially available onion vinegar sale products with positive control

5)

Mean ± standard deviation(n=3).

Table 1. Pysicochemical characteristics of Yujacheong vinegar

mg/100 mL 1

2

3

4

Aspartic acid 0.00±0.00

0.07±0.10 0.23±0.00 0.55±0.01

Glutarmic acid 0.18±0.25 0.60±0.47 0.19±0.01 0.59±0.05

Serine 0.17±0.08 0.20±0.03 1.16±0.02 1.43±0.07

Glycine 1.14±0.08 1.09±0.13 0.93±0.06 1.35±0.02

Histidine 0.43±0.07 0.44±0.07 0.81±0.10 5.56±0.24

Threonine 0.73±0.16 0.82±0.30 0.15±0.21 0.57±0.04

Alanine 0.00±0.00 0.00±0.00 0.16±0.22 0.84±0.04

Proline 0.31±0.01 0.39±0.06 0.00±0.00 1.61±0.09

Tyrosine 0.00±0.00 0.00±0.00 2.70±0.12 0.00±0.00

Methionine 2.46±0.18 2.50±0.25 0.13±0.19 2.56±0.81

Valine 0.13±0.18 0.30±0.00 0.34±0.05 2.35±0.10

Leucine 0.22±0.03 0.37±0.02 0.74±0.08 1.29±0.35

Isoleucine 0.55±0.05 0.73±0.03 0.87±0.10 2.24±0.10

Phenylalanine 0.69±0.01 0.83±0.02 0.14±0.00 1.84±0.11

GABA 0.10±0.02 0.11±0.00 0.30±0.03 0.54±0.09

Arginine 0.35±0.06 0.29±0.01 0.70±0.75 0.58±0.01

Ornithine 0.13±0.07 0.17±0.03 0.00±0.00 5.38±2.79

ഥӆ 7.59 8.91 9.55 29.28

1)

Yujacheong vinegar prepared with Acetobactor pasteurianus KCCM 12654

2)

Yujacheong vinegar prepared with Acetobacter aceti KCCM 12655

3)

Yujacheong vinegar prepared with Acetobacter aceti KCCM 32409

4)

Commercially available onion vinegar sale products with positive control

5)

Mean ± standard deviation(n=3).

Table 2. Amino acid characteristics of Yujacheong vinegar

1

2

3

4

polyphenol(uL/mL) 1.11±0.04

1.35±0.05 1.57±0.07 1.78±0.05

flavonoid(mg/mL) 0.17±0.02 0.25±0.00 0.27±0.00 0.03±0.00

1)

Yujacheong vinegar prepared with Acetobactor pasteurianus KCCM 12654

2)

Yujacheong vinegar prepared with Acetobacter aceti KCCM 12655

3)

Yujacheong vinegar prepared with Acetobacter aceti KCCM 32409

4)

Commercially available onion vinegar sale products with positive control

5)

Mean ± standard deviation(n=3).

Table 3. Polyphenol and flavonoid contents of Yujacheong vinegar


କୀ఻
ਐొଭ
ාॺฃ
ฆন
ඌԧ

੭ઘஓ੹ ઊੋടਉ ૂ૒ഡ २஢ 3૚Ә ف૒Ӵઌ

৩ಶ२஢અ ധ࣒൛ ൞ऀ DPPH ܅ڤ௤ घң؟, ABTS ܅ڤ௤ घң؟, ൝੘ܲ)੹ ௐીഡ ҿӘؘ

Table 4ਭ Ҏد. DPPH ܅ڤ௤ घң؟੸ ੭ઘஓ

२஢ѿ ف૒Ӵઌ ҆२஢ѿ ࡂد ׬੸ ൭Әݴ ֢ౌ

ֳৼ੶޵ ԓૻ २஢ 3ਁࣳ ѿણ ૝੸ ധ࣒൛؟੹

֢ౌֳৼد. ABTS ܅ڤ௤ घң؟Ә ൝੘ܲઅ ӄ

ੌ ف૒Ӵઌ ৩ಶ २஢ѿ ੭ઘஓ २஢ࡂد ૝੸

൭Әݴ ֢ౌֳৼӋ ABTS ܅ڤ௤ घң؟(uL/mL)

੸ २஢ 3ਁࣳ 15.38 uL/mL੶ܾ ѿણ ׬੸ ൭Ә ݴ ֢ౌֳৼӋ ൝੘ܲ੸ २஢ 2ਁࣳ 0.314 uL/mL

੶ܾ ѿણ ૝੸ ൭Әݴ ֢ౌֳৼد.

1

2

3

4

5

DPPH radical scavenging

activity(uL/mL) 32.51±3.35

33.82±1.16 34.39±0.07 27.23±1.91 86.43±0.67 ABTS radical scavenging

activity(uL/mL) 15.22±0.75 13.83±1.23 15.38±1.84 27.33±2.14 30.84±2.12 Reducing power(uL/mL) 0.30±0.00 0.31±0.00 0.30±0.00 0.48±0.01 0.17±0.00

1)

Yujacheong vinegar(250 ug/mL) prepared with Acetobactor pasteurianus KCCM 12654

2)

Yujacheong vinegar(250 ug/mL) prepared with Acetobacter aceti KCCM 12655

3)

Yujacheong vinegar(250 ug/mL) prepared with Acetobacter aceti KCCM 32409

4)

Commercially available onion vinegar(250 ug/mL) sale products with positive control

5)

儎-tocopherol(250 ug/mL) standard with positive control

6)

Mean ± standard deviation(n=3).

Table 4. Antioxidant activity of Yujacheong vinegar


କୀ఻
ਐొଭ
੹পඑ
ઙ୪ۇ
ฆন ੭ઘஓ੹ ઊੋടਉ ૂ૒ഡ २஢ 3૚Ә ف૒Ӵઌ

৩ಶ२஢અ ৑ं೩ ৱૂ؟ ൞ऀ੹ ൜ઌഡ ҿӘ

Fig 1, 2ਭ Ҏد. Molt4ਭ AGS ं೩૲ ޾ڂ ޾ڛ

१ݑ஋ݼӶਁࣳ ं೩ࣥ૔ੰઊ ੭અહ੶ܾ ҆घട ਔد. Molt-4 ं೩૲ਁؘࣳ 60ࠔ ඟࣴ׫٩ਁࣳ ৢ

20~30% ઊࣛઅ ৱૂੰ੹ ֢ౌֳৼ੶޵ २஢ 3ਁ

ࣳ ف૒Ӵ فࡻ 40% ઊࣛઅ ৱૂੰ੹ ֢ౌֳৼد.

ۙഡ ੭ઘஓ२஢અ ӄੌ ف૒Ӵઌ ৩ಶ२஢ࡂد

׬੸ ৱૂੰ੹ ֢ౌֳৼد. AGS ं೩૲ਁؘࣳ 50 ࠔ ඟࣴ׫٩ਁࣳ ৢ 20~40% ઊࣛઅ ৱૂੰ੹ ֢

ౌֳৼ੶޵ २஢ 2, 3ਁࣳ ف૒Ӵ فࡻ ৢ 50%

ી٩અ ׬੸ ं೩ ٪ऀ੹ ֢ౌֳৼد.

1)

Yujacheong vinegar(250 ug/mL) prepared with Acetobactor pasteurianus KCCM 12654

2)

Yujacheong vinegar(250 ug/mL) prepared with Acetobacter aceti KCCM 12655

3)

Yujacheong vinegar(250 ug/mL) prepared with Acetobacter aceti KCCM 32409

4)

Commercially available onion vinegar(250 ug/mL) sale products with positive control

5)

Mean ± standard deviation(n=3).

Fig. 1. Effects of growth inhibitory of cancer cell against Molt-4 cell line by Yujacheong vinegar

1)

Yujacheong vinegar(250 ug/mL) prepared with Acetobactor pasteurianus KCCM 12654

2)

Yujacheong vinegar(250 ug/mL) prepared with Acetobacter aceti KCCM 12655

3)

Yujacheong vinegar(250 ug/mL) prepared with Acetobacter aceti KCCM 32409

4)

Commercially available onion vinegar(250 ug/mL) sale products with positive control

5)

Mean ± standard deviation(n=3).

Fig. 2. Effects of growth inhibitory of cancer cell against AGS cell line by Yujacheong vinegar


କୀ఻
ਐొଭ
ւۇඌԧ

੭ઘஓ੹ ઊੋടਉ ૂ૒ഡ २஢ 3૚Ә ف૒Ӵઌ

৩ಶ२஢અ Ӛ؟೤ѿݴ ५१ടਔ੶޵ ҿӘؘ

Table 5ਭ Ҏد. Ӛ؟೤ѿؘ 12޻અ ૒ࣷ൑౮ ॊ

഑ݴ فࣛ੶ܾ 7ઽ ஌٩ࠩ੶ܾ ५१ടਔد. ॊ഑

(chef)ڝਁҲ ੘৙੹ ԓفܾ ࣽ௃ടਉ ೤ѿഡ ҿӘ

२஢ലઊ ҋന ી൜ഡ ౫फ़ವઊ ઊݗৰ ଒଒ ৌৈ

ઍી १ҁઊ ӄӘ ൲ ౫फ़ವ੹ ५१ഡ ҿӘ २஢

1ਁࣳ 6.6੶ܾ ѿણ ׬੸ Ԟ൑٩ݴ ֢ౌֳৼӋ

3 > 2 > 4 ा੶ܾ Ԟ൑٩ݴ ֢ౌֳৼد. ۙഡ 4૚અ

२஢ਁ હഥഡ ܩ१ഗݴ ґࠋടӋઘ ़ౕघफ़ਁ

੭ઘ२஢ݴ ੾ੋഡ ҿӘ ੭ઘஓ२஢ 1, 2ਁࣳ Ҁ

Ҁ 5.0੶ܾ ׬੸ Ԟ൑٩ݴ ֢ౌֳৼد.

1

2

3

4

Flavor 6.3±1.4

5.8±2.0 5.7±2.5 2.9±3.0

Color 5.9±2.1 5.6±1.6 5.7±1.2 2.8±2.2

Overall acceptability 6.6±1.9 5.7±1.5 6.1±2.1 3.3±1.9

Tangsu-sauce acceptability 5.0±2.0 5.0±1.7 4.6±1.4 2.3±2.3

1)

Yujacheong vinegar prepared with Acetobactor pasteurianus KCCM 12654

2)

Yujacheong vinegar prepared with Acetobacter aceti KCCM 12655

3)

Yujacheong vinegar prepared with Acetobacter aceti KCCM 32409

4)

Commercially available onion vinegar sale products with positive control

5)

Mean ± standard deviation(n=3).

Table 5. Sensory properties of Yujacheong vinegar

૬


ઊ

ࡅ ਌Ӵؘ ੭ઘஓ੹ ൞ੋടਉ २஢ݴ ૂ૒ടӋ

৑ं೩ ଑२ ৱૂ൭Ә, ധ࣒൛ ൞ऀ, ઊ൛ഠહ ೤ ѿ ࠃ घࡻઘ Ԟ൑٩ݴ ೤ѿടਔد. ࡚৩ࠊ੸ 4૚

અ ஢࣒ԑ૲ݴ فࣛ੶ܾ ੭ઘஓ २஢ݴ ૂ૒ടਉ

د৩ഡ࡚ࣴ੹५१ഡҿӘAcetobactor pasteurianus KCCM 12654ݴ ઊੋടਉ ૂ૒ഡ २஢ਁࣳ acetic acid 4.52%, ৈ߸ף࣒ 9.55 mg/100mL, polyphenol 1.57 uL/mL, carotenoids 0.27 mg/mL, DPPH 34.39 uL/mL, ABTS 15.38 uL/mL, reducing power 0.30 uL/mLݴ ࡂਔد. ԓݼӋ ੭ઘஓ२஢

અ ധ৑൞ऀ੸ Molt-4 ं೩૲ਁؘࣳ 60ࠔ ඟࣴ׫

٩ਁࣳ ৢ 20~30% ઊࣛઅ ৱૂੰ੹ ֢ౌֳৼ੶޵

AGS ं೩૲ਁؘࣳ50ࠔඟࣴ׫٩ਁࣳৢ20~40%

ઊࣛઅ ৱૂੰ੹ ֢ౌֳৼد. घࡻઘ Ԟ൑٩ ೤ѿ

ਁࣳ٩ A. pasteurianus KCCM 12654ܾ ૂ૒ټ

२஢ਁࣳ ലӘ ࣞࣛ ޾ڂ ѿણ ׬੸ ઽ़ݴ ࠊ৔د.

ઊࣛઅ ҿӘݴ ૚ഥന ࡅ ҿӘ, A. pasteurianus KCCM 12654ܾ ૂ૒ټ ੭ઘஓ २஢ѿ ઊ൛ഠહ

ഀଖ, ധ࣒൛ ࠃ ധ৑൞ऀ ԓݼӋ घࡻઘ Ԟ൑٩

೤ѿਁࣳ٩ ѿણ ੌ़ഡ ҫ੶ܾ ೤ѿٻৼد.

Ԯॷଭ
ֿ

ࡅ ਌Ӵؘ ׫ހ़࣒२ഀࡘ Ӌࡘѿѿௗ२ഀԞी

ґࠋ࣏৹અ ଒੘ਁ અന ़രٻৼ੶޵ ਌Ӵࡻ ଒

੘ਁ ࣏҆ڙށإد.

ఞճࢂෝ

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