Enhancement of 1-deoxynojirimycin production by optimizing the conditions for mulberry leaf extract fermentation by Lactobacillus plantarum
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ok H. | - |
dc.contributor.author | Lee S. | - |
dc.contributor.author | Park Y.-S. | - |
dc.date.available | 2020-04-06T06:44:17Z | - |
dc.date.created | 2020-04-02 | - |
dc.date.issued | 2020-02 | - |
dc.identifier.issn | 1226-4768 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/26355 | - |
dc.description.abstract | 1-Deoxynojirimycin (DNJ), an alpha-glucosidase inhibitor, has been used to prevent or treat type 2 diabetes. Low amounts of DNJ are found in mulberry leaf; however, a methodology is necessary to enhance the DNJ content of mulberry leaf extract (MLE) since increasing the amounts of DNJ is required for the prevention and treatment of type 2 diabetes. In this study, the DNJ content of MLE was increased through the optimization of the conditions for MLE fermentation by Lactobacillus plantarum SG-053, using response surface methodology (RSM). By single factor testing, the optimal conditions were identified as an inoculum concentration of 1%(v/v), an MLE concentration of 3°Bx, and no agitation. Based on a Plackett-Burman design, the following factors were considered to majorly affect the DNJ content in the MLE fermentation product: the initial pH, fermentation temperature, and fermentation time. By response surface methodology, the optimal conditions for MLE fermentation was found to have an initial pH of 5.5, a fermentation temperature of 31.9oC, and a fermentation time of 34 h. Under these optimal fermentation conditions, the DNJ content in MLE increased 3.59 times, or from 23.85 to 85.54 µg/mL. © 2020 Korean Society for Food Engineering. All rights reserved. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Korean Society for Food Engineering | - |
dc.relation.isPartOf | Food Engineering Progress | - |
dc.title | Enhancement of 1-deoxynojirimycin production by optimizing the conditions for mulberry leaf extract fermentation by Lactobacillus plantarum | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.doi | 10.13050/foodengprog.2020.24.1.23 | - |
dc.identifier.bibliographicCitation | Food Engineering Progress, v.24, no.1, pp.23 - 30 | - |
dc.identifier.kciid | ART002560528 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.scopusid | 2-s2.0-85081978334 | - |
dc.citation.endPage | 30 | - |
dc.citation.startPage | 23 | - |
dc.citation.title | Food Engineering Progress | - |
dc.citation.volume | 24 | - |
dc.citation.number | 1 | - |
dc.contributor.affiliatedAuthor | Ok H. | - |
dc.contributor.affiliatedAuthor | Lee S. | - |
dc.contributor.affiliatedAuthor | Park Y.-S. | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | 1-deoxynojirimycin | - |
dc.subject.keywordAuthor | Fermentation | - |
dc.subject.keywordAuthor | Lactic acid bacteria | - |
dc.subject.keywordAuthor | Mulberry leaf | - |
dc.subject.keywordAuthor | Response surface methodology | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.