발간년도 : [2016]
| 논문정보 |
|
| 논문명(한글) |
[Vol.11, No.3] Development of Bio-Mixed Beverage Using Fermentations of the Sanghwang Mushrooms |
|
| 논문투고자 |
Oh-Sung Kwon, Junwon Lee |
|
| 논문내용 |
Recently, the elderly population has increased rapidly and it is growing interest in health, so the mushrooms are used as a material for functional food, but the Sanghwang mushrooms research related to material production using the techniques for the mass culture that are valuable industrially has yet to be revealed. In this study, mixed fermenting products of curcuma root and the Sanghwang mushrooms were developed as a beverage and food material with a increased ability to inhibit osteoclast differentiation. Bone marrow-derived macrophages(BMMs) derived from bone marrow cells were cultured for 3 d with the absence or presence of receptor activator of NF-κB ligand(RANKL) with increasing concentrations(2-20ug/mL) of mixed fermenting products. The fermentation broths inhibited RANKL-induced osteoclastogenesis in a dose-dependent manner that the formation of multinucleated osteoclast were confirmed by the low tartrate-resistant acid phosphatase(TRAP) activity without inhibiting the growth of bone marrow cells. The fermentation broths was cultured with edible soy and the sterilized solutions showed a brown liquid was charged in case of the beverage bottle. In order to use the bio-mixed fermentation broth as a primary base of the beverage, it is required the sensory evaluation, stability and expiration date. |
|
| 첨부논문 |
|
|
|
|
|
자료실 > 논문지 
