유산균으로 발효한 황기 잎 추출물의 이화학적 특성 및 항산화 활성
Physicochemical Properties and Antioxidant Activity of Extract from Astragalus membranaceus Bunge Leaf Fermented with Lactic Acid Bacteria
2
조회
0
다운로드
10
인용
0
참고문헌
키워드
초록
Background: This study aimed to investigate the quality characteristics of Astragalus membranaceus Bunge leaf (AMBL) fermented with lactic acid bacteria and the applicability of its biologically active compounds. Methods and Results: An assessment of physicochemical properties such as pH, total acidity, free sugars, and isoflavonoid (calycosin-7-o-β-d-glucoside, ononin, calycosin, and formononetin) was conducted. Furthermore, the levels of antioxidant compounds, including polyphenols and flavonoids, and radical scavenging activities of the extracts using 2,2-Diphenyl-1-picryl-hydrazylhydrate and 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) were investigated. The calycosin content in the water extract of AMBL fermented with Leuconostoc mesenteroides increased by approximately twice as much as the control. Conclusions: These results indicate that L. mesenteroides can be used to improve biological activity through fermentation, and that AMBL can be used as a functional materials and edible resource in industrial areas.
Abstract
Background: This study aimed to investigate the quality characteristics of Astragalus membranaceus Bunge leaf (AMBL) fermented with lactic acid bacteria and the applicability of its biologically active compounds. Methods and Results: An assessment of physicochemical properties such as pH, total acidity, free sugars, and isoflavonoid (calycosin-7-o-β-d-glucoside, ononin, calycosin, and formononetin) was conducted. Furthermore, the levels of antioxidant compounds, including polyphenols and flavonoids, and radical scavenging activities of the extracts using 2,2-Diphenyl-1-picryl-hydrazylhydrate and 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) were investigated. The calycosin content in the water extract of AMBL fermented with Leuconostoc mesenteroides increased by approximately twice as much as the control. Conclusions: These results indicate that L. mesenteroides can be used to improve biological activity through fermentation, and that AMBL can be used as a functional materials and edible resource in industrial areas.
참고문헌 (35)
- 안희영, "발효 동충하초의 이화학적 특성", 생명과학회지, 23(8), pp.1032~1040 (2013), 한국생명과학회[DOI]
- 배은아, "Transformation of Ginseng Saponins to Ginsenoside Rh2 by Acids and Human Intestinal Bacteria and Biological Activities of Their Transformants", Archives of Pharmacal Research, 27(1), pp.61~67 (2004), 대한약학회
- Bedir E, "A new flavonol glycoside from the aerial parts of Astragalus vulneraria", Chemical and Pharmaceutical Bulletin, 48, pp.1994~1995 (2000)
- Blois MS, "Antioxidant determination by the use of a stable free radical", Nature, 26, pp.1199~1200 (1958)
- Chien H, "Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria", Journal of Food Microbiology, 23, pp.772~778 (2006)
- 조수인, "동백 발효 추출물 단기 투여의 활성에 대한 연구", 대한본초학회지, 21(2), pp.55~62 (2006), 대한본초학회
- Choi YB, "Hydrolysis of βglucosidic bonds of isoflavone conjugates in the lactic acid fermentation of soy milk", Korean of Journal Food science Technology, 31, pp.189~195 (1999)
- Du XG, "Astragalus polysaccharides enhance immune responses of HBV DNA vaccination via promoting the dendritic cell maturaion and suppressing Treg frequency in mice", International Immunopharmacology, 14, pp.463~470 (2012)
- Halliwell B, "The characterization of antioxidants", Food and Chemical Toxicology, 33, pp.601~617 (1995)
- He ZQ, "Constituents of Astragalus membranaceus", Journal of Natural Products, 54, pp.810~815 (1991)
- 임경란, "황기의 산지별 및 연근별 isoflavonoids의 함량분석", KSBB Journal, 25(3), pp.271~276 (2010), 한국생물공학회
- Imai J, "Antioxidant and radical scavenging effects of aged garlic extract and its constituents", Planta Medica, 60, pp.417~420 (1994)
- 장연정, "상황버섯균 접종 황기의 배양 중 이화학적 성분변화", Food Science and Preservation, 23(5), pp.680~688 (2016), 한국식품저장유통학회
- 전윤희, "Streptozotocin으로 유발한 당뇨병성 쥐에서의 당뇨병성 백내장과 망막병증에 대한 구기자와 황기 혼합 추출물 등의 면역 조절 및 예방 효과", 한국약용작물학회지, 18(1), pp.15~21 (2010), 한국약용작물학회
- Jeong JW, "Flavor components of citron juice as affected by the extrction method", Korean Journal of Food Science and Technology, 26, pp.709~712 (1994)
- 전동하, "유산균 발효에 의한 밤송이추출물의 항산화 효과", 생명과학회지, 24(11), pp.1193~1199 (2014), 한국생명과학회
- 전윤미, "재배 황기의 Phenolic Compounds 함량의 변이", 한국약용작물학회지, 20(6), pp.447~453 (2012), 한국약용작물학회[DOI]
- Jung SY, "Cosmetic application of sprouts of Scutellaria baicalensis and Astragalus membranaceus", Ph.D., pp.2018
- 김병혁, "Lactobacillus rhamnosus BHN-LAB 76에 의한 Pueraria 발효 추출물의 항산화 활성 평가", 생명과학회지, 29(5), pp.545~554 (2019), 한국생명과학회[DOI]
- 김동선, "유산균 발효에 의한 사물탕들부터 노다케네틴의 분리 및 함량분석", 대한본초학회지, 27(1), pp.35~39 (2012), 대한본초학회
- Kim GH, "Lactic acid bacteria for the preservation of fruit and vegetables", Korean Journal of Food Preservation, 6, pp.245~254 (1999)
- 김미진, "황기추출물의 항노화 효과", 대한화장품학회지, 33(1), pp.33~40 (2007), 사단법인 대한화장품학회
- Kim NM, "Effect of solvents and some extraction conditions on antioxidant activity in cinnamon extracts", Korean of Journal Food science Technology, 25, pp.204~209 (1993)
- Kim SH, "Liquid culture of basidiomycetes on natural media", Korean Journal of Mycology, 27, pp.373~377 (1999)
- Kim SK, "Functionality and research trend of probiotics", Food Industry and Nutrition, 23, pp.18~23 (2018)
- 김용민, "어성초(Houttuynia cordata Thunb) 유산균 발효물의 항산화 활성", 생명과학회지, 26(4), pp.468~474 (2016), 한국생명과학회
- Kitagawa I, "Saponin and sapogenol. XXXVII: Chemical constituents of Astragali Radix, the root of Astragalus membranaceus Bunge. (4): Astragalosides VII and VIII", Chemical and Pharmaceutical Bulletin, 31, pp.716~722 (1983)
- 이광진, "Lactobacillus로 발효한 자음강화탕의 생물전환 성분분석", Journal of Applied Biological Chemistry, 56(3), pp.131~135 (2013), 한국응용생명화학회
- 이승은, "느릅나무와 시무나무의 항산화 활성", 한국약용작물학회지, 12(4), pp.321~327 (2004), 한국약용작물학회
- 박예은, "Lactobacillus rhamnosus BHN-LAB105를 이용한 발효 엉겅퀴의 항산화 및 미백효 과에 대한 유용성 평가", 아시안뷰티화장품학술지, 17(1), pp.1~13 (2019), 한국피부과학연구원[DOI]
- Pyo YH, "Enrichment of bioactive isoflavones in soymilk fermented with β-glucosidase-producing lactic acid bacteria", Journal Food Research, 38, pp.551~559 (2005)
- 송호수, "유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 항산화 및 항염증 활성 증가", 한국수산과학회지, 44(2), pp.111~117 (2011), 한국수산과학회
- Toda S, "Inhibitory effects of Astragali radix, crude drug in oriental medicines on lipid peroxidation and protein oxidative modification by copper", Phytotherapy Research, 68, pp.331~333 (1999)
- Yu Q, "Two new saponins from the aerial part of Astragalus membranaceus var. mongholicus", Chinese Chemical Letters, 18, pp.554~556 (2007)
- Zhong R, "Effects of dietary Astragalus polysaccharide and Astragalus membranaceus root supplementation on growth performance, rumen fermentation, immune responses, and antioxidant status of lambs", Animal Feed Science and Technology, 174, pp.60~67 (2012)