Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus

정경임,; 조은경,; 최영주,

doi:10.3746/jkfn.2011.40.6.875

Journal of the Korean Society of Food Science and Nutrition

2011

DOI: 10.3746/jkfn.2011.40.6.875

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Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus

정경임 정경임¹,

조은경 조은경²,

최영주 최영주

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Cited by 6 publications

References 17 publications

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Antioxidative, Antimicrobial and Anticytotoxic Activities of Seungmagalgeuntang and Fermented Seungmagalgeuntang

In¹,

Shin²,

Hur³

et al. 2014

Journal of the Korean Society of Food Science and Nutrition

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Seungmagalgeuntang (SG) is broadly used in traditional Oriental medicine especially in Korea, China, and Japan, for its many pharmacological effects. This study was carried out to investigate the antioxidative, antimicrobial, and anticytotoxic activities of SG and fermented seungmagalgeuntang (FSG). DPPH radical scavenging activities of SG and FSG were 70% and 74%, respectively, which increased slightly by fermentation. Nitrite scavenging activities were strongly altered at pH 1.2, (36.4% in SG and 38.3% in FSG) by addition of 200 μg/g. Superoxide dismutase-like activities were from 21.5% to 23.3% at a concentration of 0.4 mg/mL, and the highest value were observed in FSG. Total flavonoid contents of SG and FSG were 47.1 and 52.1 μg/L, respectively which shows an increase upon fermentation. In the antimicrobial activity test, MIC50 values of SG and FSG were 800 μg/mL for Candida albicans and 3,200 and 1,600 μg/mL for Staphylococcus epidermidis and Staphylococcus aureus, respectively. Antibacterial effects were higher in FSG compared to SG. Anticytotoxic cadmium toxicities ranged from 63.5% to 76.1% at 10 μg/mL of SG and FSG, and the highest value was observed in FSG. In the sensory evaluation, color, flavor, and overall preference values were higher in FSG.

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Antioxidative, Antimicrobial and Anticytotoxic Activities of Seungmagalgeuntang and Fermented Seungmagalgeuntang

In¹,

Shin²,

Hur³

et al. 2014

Journal of the Korean Society of Food Science and Nutrition

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Quality Characteristics of Muffins Containing Wheat Sprout Powder

Park

2015

Journal of the Korean Society of Food Science and Nutrition

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Quality Characteristics of Muffins Added with Moringa (Moringa oleifera Lam.) Leaf Powder

정경임¹

2016

Journal of the Korean Society of Food Science and Nutrition

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Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus

Cited by 6 publications

References 17 publications

Antioxidative, Antimicrobial and Anticytotoxic Activities of Seungmagalgeuntang and Fermented Seungmagalgeuntang

Antioxidative, Antimicrobial and Anticytotoxic Activities of Seungmagalgeuntang and Fermented Seungmagalgeuntang

Quality Characteristics of Muffins Containing Wheat Sprout Powder

Quality Characteristics of Muffins Added with Moringa (Moringa oleifera Lam.) Leaf Powder

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