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KMID : 1024620140340060836
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Food Science of Animal Resources
2014 Volume.34 No. 6 p.836 ~ p.843
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Application of Response Surface Methodology (RSM) for Optimization of Anti-Obesity Effect in Fermented Milk by Lactobacillus plantarum Q180
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Park Sun-Young
Cho Seong-A
Lim Sang-Dong
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Abstract
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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 (℃, 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 anti-adipogenetic activity with pH 4.4 were the 9.5% of skim milk powder, 37℃ 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 37℃ for 28 h were the optimum conditions for producing functional fermented milk with an anti-obesity effect.
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KEYWORD
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Lactobacillus plantarum, optimization, anti-lipase activity, anti-adipogenetic activity
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