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목차

Ⅰ. 서론 10

Ⅱ. 재료 및 방법 17

1. 재료 17

1.1. 실험재료 17

1.2. 시약 및 기기 18

2. 부아메라 용매분획물의 항산화 활성 및 항균 활성 평가 19

2.1. 시험 용액 제조 19

2.2. 항산화 활성 20

2.3. 항균 활성 22

2.4. 통계 처리 23

3. 미생물 발효에 따른 부아메라의 항산화 활성 및 효소 저해 활성 평가 24

3.1. 시험 용액 제조 24

3.2. 항산화 활성 26

3.3. 효소 저해 활성 28

3.4. 통계 처리 29

Ⅲ. 결과 및 고찰 30

1. 부아메라의 항산화 활성 평가 30

2. 부아메라 용매분획물의 항산화 활성 및 항균 활성 평가 31

2.1. 항산화 활성 31

2.2. 항균 활성 41

3. 미생물 발효에 따른 부아메라의 항산화 활성 및 효소 저해 활성 평가 44

3.1. 사용균주에 따른 부아메라 발효물의 수율 44

3.2. 항산화 활성 45

3.3. 효소 저해 활성 평가 55

Ⅳ. 결론 59

1. 부아메라 용매분획물의 항산화 활성 및 항균 활성 59

2. 미생물 발효에 따른 부아메라의 항산화 활성 및 효소 저해 활성 60

Ⅴ. 참고문헌 62

ABSTRACT 73

표목차

Table 1. List of strains used for antimicrobial experiments 23

Table 2. List of strains used for fermentation experiments 25

Table 3. Antoxidant activity of buah merah(Pandanus conoideus) with 50% ethanol extracts 30

Table 4. Total polyphenol contents on various extraction solvents of buah merah(Pandanus conoideus) 32

Table 5. Total flavonoid contents on various extraction solvents of buah merah(Pandanus conoideus) 34

Table 6. FRAP(ferric reducing antioxidant power) value on various extraction solvents of buah merah(Pandanus conoideus) 36

Table 7. IC₅₀ value of DPPH radical scavenging activity on various extraction solvents of buah merah(Pandanus conoideus) 38

Table 8. IC₅₀ value of ABTS radical scavenging activity on various extraction solvents of buah merah(Pandanus conoideus) 40

Table 9. Antibacterial activity of buah merah (Pandanus conoideus) by various microorganisms 43

Table 10. The yields of freeze-dried buah merah(Pandanus conoideus) by microbial fermentation 44

Table 11. Total polyphenol contents of freeze-dried buah merah(Pandanus conoideus) by microbial fermentation 46

Table 12. Total flavonoid contents of freeze-dried buah merah(Pandanus conoideus) by microbial fermentation 48

Table 13. FRAP(ferric reducing antioxidant power) value of freeze-dried buah merah(Pandanus conoideus) by microbial fermentation 50

Table 14. IC₅₀ value of DPPH radical scavenging activity of freeze-dried buah merah(Pandanus conoideus) by microbial fermentation 52

Table 15. IC₅₀ value of ABTS radical scavenging activity of freeze-dried buah merah(Pandanus conoideus) by microbial fermentation 54

Table 16. Inhibition activity of tyrosinase of freeze-dried buah merah(Pandanus conoideus) by microbial fermentation 56

Table 17. Inhibition activity of elastase of freeze-dried buah merah(Pandanus conoideus) by microbial fermentation 58

그림목차

Fig 1. Buamera's appearance 10

Fig 2. Sample preparation process 17

Fig 3. Solvent fractionation chart of Buah Merah(Pandanus conoideus) 19

초록보기

This study was conducted to investigate the antioxidant activity, antibacterial activity, and enzyme inhibitory activity of Buah merah. The results of antioxidant activity and antibacterial activity through solvent fraction were as follows. The phenol content were 0.6~2.0 mg/g GAE, dichloromethane fraction showed the highest. Total flavonoid, it was found to be 0.1~2.7 mg/g CE, dichloromethane fraction showed the highest. FRAP measurement, it was found to be 5.1~44.8 mM/g, dichloromethane fraction showed the highest and have significant difference in activity. In ABTS radical scavenging activity, the IC50 value was 3.2~27.7 mg/mL, dichloromethane fraction showed significantly the highest activity. In DPPH radical scavenging activity, the IC50 value was 1.6~48.41 mg/mL, dichloromethane fraction showed significantly the highest activity.

There was found that each fraction showed antimicrobial activity in the experiment. In the case of the hexane fraction, E. cloacae and B. cereus showed the highest antimicrobial activity, and the dichloromethane showed the highest in S. aureus and E. coli. The butanol showed the highest in S. aureus, B. cereus and S. enterica, and the water showed the highest S. enterica and S. aureus. Based on the all results, it was found that the activity of dichloromethane was the most active and effective in the solvent fraction of buah merah.

To the next, study was conducted to investigate the antioxidant activity and whitening activity of freeze-dried buah merah by microbial fermentation. The total phenol content was 6.7~16.7 mg/g GAE, BS showed the highest. The total flavonoid content was 4.1~18.6 mg/g CE, BS showed the highest. As a result of the FRAP measurement was 10.8-29.9 mM/g, BS showed the highest activity. In contrast, in DPPH radical scavenging activity, the IC50 value was 1.4~3.1 mg/mL and CU showed the highest activity. In the ABTS radical scavenging activity, the IC50 value was 1.4~4.1 mg/mL and LC showed the highest activity. In the above two experiments, the BS showed the lowest activity.

The tyrosinase inhibitory activity, BS(10.9%) showed the highest, at a concentration of 5 mg/mL, and CU(25.9%) showed the highest, at a concentration of 10 mg/mL too. But all samples were lower than that of kojic acid(98.8%). The elastase inhibitory activity, CU(41.5%) showed the highest, at a concentration of 5 mg/mL, and CU(45.3%) showed the highest, at a concentration of 10 mg/mL too. Except LP, all fermentation samples were higher than that of ascorbic acid(43.3%) in the concentration of 10 mg/mL.

As a result of the above studies, This study was able to conclude that it would be helpful for enhancing the availability of Buah merah and its use as a health functional food since it contains high antioxidants and antimicrobial activity. but it is thought that it is necessary to investigate more detailed research about buah merah effect in the future.

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