Application of Response Surface Methodology (RSM) for Optimization of Anti-Obesity Effect in Fermented Milk by Lactobacillus plantarum Q180

• 발행기관: 한국축산식품학회
• 저자명: Sun Young Park Seong A Cho Sang Dong Lim
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제34권 제6호, 836~843쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2014.12.31

영문 초록

Obesity, a condition in which an abnormally large amount of fat is stored in adipose tissue, causing an increase in body weight, has become a major public health concern worldwide. The purpose of this study was to optimize the process for fermented milk for the production of a functional product with an anti-obesity effect by using Lactobacillus plantarum Q180 isolated from human feces. We used a 3-factor, 3-level central composite design (CCD) combined with the response surface methodology (RSM). Concentration of skim milk powder (%, X1), incubation temperature (oC, X2), and incubation time (h, X3) were used as the independent factors, whereas pH (pH, Y1), anti-lipase activity (%, Y2) and anti-adipogenetic activity (%, Y3) were used as the dependent factors. The optimal conditions of fermented milk for the highest anti-lipase and antiadipogenetic activity with pH 4.4 were the 9.5% of skim milk powder, 37oC of incubation temperature, 28 h of incubation time. In the fermentation condition, the predicted values of pH, anti-lipase activity and anti-adipogenetic activity were 4.47, 55.55, and 20.48%, respectively. However, the actual values of pH, anti-lipase activity and anti-adipogenetic activity were 4.50, 52.86, and 19.25%, respectively. These results demonstrate that 9.5% of skim milk powder and incubation at 37oC for 28 h were the optimum conditions for producing functional fermented milk with an anti-obesity effect.

키워드

Lactobacillus plantarum optimization anti-lipase activity anti-adipogenetic activity