한국콩연구회

대두의 발아 및 발효를 통한 glyceollins 강화 기능성식품의 개발에 관한 연구

Development of Soybean Functional Products Enriched with Glyceollins

사업명 : 고부가가치식품기술개발['10신규]

주관연구기관 : 경북대학교

연구책임자 : 김정상

발행년월 : 2011-11

주관부처 : 농림수산식품부

원문

http://www.ndsl.kr/ndsl/commons/util/ndslOriginalView.do?dbt=TRKO&cn=TRKO201400026303&rn=&url=&pageCode=PG18

초록

Major results

1. The optimum condition for accumulation of glyceollins in soybean was established through the study in which several varieties of soybean, 5 different fungal strains, and different physical pretreatments were compared with regard to glyceollin production.

2. Diverse bioactive functions of glyceollins were examined using in vitro cell culture and in vivo animal models. Glyceollins showed strong antioxidant activity as revealed by DPPH and ABTS+ radical scavenging activities, singlet oxygen scavenging activity, inhibitory activities against lipid peroxidation, and intracellular ROS scavenging activity.

Glyceollins also improved glucose tolerance, increased serum insulin level and insulin sensitivity, promoted glycogen accumulation and inhibited total TG level in liver from diabetic mice, suggesting their anti-diabetic potential. The compounds showed estrogenic and anti-inflammatory activities including reduction in proinflammatory mediators such as COX-2, iNOS, TNF-alpha. In particular, TPA-induced ear swelling in mouse was ameliorated by treatment with glyceollins, further confirming anti-inflammatory action of glyceollins.

○ 연구결과

1. 식용 곰팡이를 이용한 국내산 콩품종(예, 아가3호)내 glyceollins 최대 유도 조건확립

2. Glyceollins의 생리활성 입증: 항산화, 항곰팡이, 항당뇨, 여성호르몬 유사활성, 항염증 효과