발아귀리 분말을 이용한 뇌 신경세포 HT22의 보호 효과를 갖는 덮밥용 소스 페이스트의 개발

Abstract

This study aimed to develop a sauce paste (SP) with functional properties to improve brain health. Sprouted oat powder (SOP) was used as a substitute for wheat medium flour (WMF). SP was developed from 1% turmeric root powder, 75% tomato paste, and several concentrations of SOP, namely, 5% (T1), 10% (T2), and 15% (T3). The control (T0) contained 5% WMF instead of SOP. The L values of the samples decreased, and the a and b values increased in a dose-dependent manner similar to the viscosity and organoleptic properties. The samples displayed grass taste and smell in a dose-dependent manner. These results indicate that seasonings should be used to mask the adverse flavor or to improve the flavor to make the SP appropriate for use as food topping. An extract of SP T2 (15% SOP) was used to test the protective effects of SP in brain neurons, HT22 cells. T2 extract showed anti-inflammatory effect on Raw 264.7 macrophages, and inhibitory effect in HT22 cell death resulting from by oxidative stress. These results indicate that SOP could be used to prepare SP for toppings as a thickening agent, replacing WMF.