유자청 발효식초의 항산화 활성 및 암세포 증식 억제 효과

이경진1, 이민아2, 문원식3, 이승제1,*
Kyung-Jin Lee1, Min A Lee2, Weon Sik Moon3, Seung-Je Lee1,*
Author Information & Copyright
2국민대학교 식품영양학과
3세종대학교 조리외식경영학과
1Jeonbuk Institute for Food-Bioindustry, Jeonbuk 561-756, Korea
2Dept. of Food and Nutrition, Kookmin University, Seoul 136-702, Korea
3Dept. of Culinary & Food Service Management, Sejong University, Seoul 143-747, Korea
*Corresponding Author :

ⓒ Copyright 2017, Institute of Agricultural Science & Technology, Chonnam National University. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2015


This study was aimed on the production of Yujacheong vinegar using Yujacheong and further functionally characterized with respect to anticancer activity, antioxidant activity, physiochemical properties, and sensory evaluation. Among the 4 kinds of fermented bacteria used, vinegar with Acetobactor pasteurianus KCCM 12654 had 4.52% acetic acid, 95.5 mg/100 mL amino acids, 1.57 ug/mL polyphenolics, and 0.27 mg/mL floavonoid. It also showed strong antioxidant activities with 34.4 uL/mL DPPH, 15.38 uL/mL ABTS, and 0.3 uL/mL reducing power. For the inhibition effects of cancer cell (Molt-4 and AGS cell lines) viability, change they were inhibited with the cell viability was inhibited by 20~40% within the concentration of 50~60 fold dilutions. As result of sensory evaluation, the Yujacheong vinegar with A. pasteurianus KCCM 12654 received the highest score over flavor and color fields. These results indicated that Yujacheong vinegar fermented with A. pasterurianus KCCM 12654 exhibited excellent product qualities, physiochemical properties as well as high physiological functions : Number consistence.