곤충 젓갈의 이화학적 특성 변화 및 에탄올 추출물의 생리활성 연구
Changes in the Physicochemical Properties and Biological Activity of Ethanol Extract from the Insect Jeotgal
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목적: 본 연구는 발효 기간 및 추출물 농도에 따른 곤충 젓갈 에탄올 추출물의 물리화학적 및 생리활성 특성을 분석하였다. 방법: 냉동 후 밀웜과 쌍별귀뚜라미 두 가지 곤충과 소금을 혼합하여 젓갈을 제조하고 이를 15℃의 온도조건에서 180일간 발효하면서 염도, 당도, pH, 색도 및 겉보기 점도를 측정하였다. 항산화능으로는 총 폴리페놀함량, DPPH 소거능, ABTS 라디칼 소거능 및α-glucosidase 저해 활성 등을 측정하였다. 결과: 염도 측정 결과 모든 젓갈에서 발효기간에 따른 변화 양상은 나타나지 않았으나 pH 및 점도는 발효 기간의 증가에 따라 지속적인 감소를 나타내었다. 모든 젓갈에서 총 폴리페놀 함량, DPPH 라디칼소거능 및ABTS 라디칼 소거활성은 발효기간의 증가에 따라 증가한 것으로 분석되었으며, 그 효과는 에탄올 추출물의 농도가 클수록 큰 것으로 나타났다. α-Glucosidase 저해 활성 측정 결과는 낮은 농도에서는 효과가 매우 적었으나 고농도에서는 효과가 있음을 확인할 수있었다. 결론: 본 연구에서는 곤충 젓갈로부터 얻은 에탄올 추출물의 생리활성 효과를 확인할 수 있었으며, 발효식품에 곤충 원료를사용할 수 있는 기초 자료로 활용될 수 있을 것으로 기대한다.
Abstract
Purpose: This study aimed to investigate the physicochemical and biological activity of ethanol extracted from the insect Jeotgal based on the fermentation period and extract concentration. Methods: Tenebrio molitor and Gryllus bimaculatus were crushed and then mixed with salt. Each sample was fermented at 15℃ for 180 days, and their physicochemical properties, such as salinity, brix, pH, color value and apparent viscosity were analyzed. The total polyphenol content, 2,2-diphenyl- 1-picrylhydrazyl (DPPH) scavenging ability, 2,2′-azinobis-(3-ethylbenzothiazoline- 6-sulfonic acid (ABTS) scavenging ability and α-glucosidase inhibitory activity were measured as antioxidant activity. Results: Salinity measurement results showed no significant difference in the fermentation period, but pH and viscosity were analyzed and found to continuously decrease with the increase of the fermentation period. Based on biological activity analysis, the total polyphenol content, DPPH scavenging activity, and ABTS radical scavenging activity increased with the increase of the fermentation period, and the effect was particularly remarkable at high concentrations. The results of the α-glucosidase inhibition activity showed that the effect was small at low concentrations but sufficient at high concentrations. Conclusion: The physiological activity of ethanol extract of salted fish using insects has been confirmed, and this finding may be used as a basic data for applying insect food to fermented food.
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