단일 및 복합 프로바이오틱스 균주에 의한 쓴메밀 내 Rutin의 Quercetin으로의 생물전환 및 이의 생리활성 비교
Comparison of Bioconversion Ability and Biological Activities of Single and Multi-Strain Probiotics for an Active Molecule in Roasted Tartary Buckwheat
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초록
연구에서는 볶음 쓴메밀 ‘황금미소’ 분말을 첨가한 배지에 단일 및 복합 프로바이오틱스를 배양하여 쓴메밀 주요성분인 rutin의 quercetin으로 생물전환능과 이의 항산화, 항염 생리활성을 평가하였다. 단일 균주 배양 시 생물전환률은각각 LP3 89%, SL6 84%, ST3 87%로 보였으며, 프로바이오틱스 3종 복합 배양 시 97%로 단일균주와 비교하여 유의적으로 증가하였다. 배양 전 배양액과 3종의 단일 균주 배양및 복합 균주 배양액에서 DPPH, ABTS 분석 결과, 3종 프로바이오틱스 복합 균주 배양 시 항산화 활성이 유의적으로증가하였다. 또한, LPS에 의해 유도된 RAW 264.7 세포의 염증반응 분석결과, 산화질소 생성능, iNOS와 TNF-α의mRNA 발현, IL-6와 IL-4 사이토카인 분비능이 3종 프로바이오틱스 복합 균주 배양 시 가장 우수한 효능을 확인하였다. 이상의 결과는 쓴메밀 혹은 rutin이 풍부한 천연물과 이의생물전환이 가능한 CBT LP3, SL6, ST3의 복합 섭취가rutin 성분의 quercetin으로 전환 및 항염, 항산화 등의 생리활성 효력 증대에 영향을 줄 수 있을 것으로 판단된다.
Abstract
In this study, we aimed to evaluate the bioconversion ability of single (Lactiplantibacillus plantarum CBT LP3, Lactococcus lactis subsp. lactis CBT SL6, Streptococcus thermophilus CBT ST3) and multi-strain probiotics to convert rutin to quercetin in roasted tartary buckwheat, and to assess their biological activities. To evaluate the bioconversion efficiency, each strain was cultured for 24 h in MRS media with 5% roasted tartary buckwheat ‘Hwangguem-Miso’ powder. After then, rutin and quercetin contents were determined by HPLC. Additionally, the biological activities were compared before and after bioconversion of an ingredient. Anti-oxidant effects were measured by DPPH and ABTS assays. Anti-inflammatory effects were determined by measuring NO production, and levels of iNOS, TNF-α, IL-6 and IL-4 using an LPS-induced Raw 264.7 cell model. The bioconversion rate under the combination of three species of probiotics significantly increased more than single species. Antioxidant efficacy results showed the highest activity when the combination of three species of probiotics cultured. The pro-inflammatory factors such as nitric oxide, iNOS, TNF-a, and IL-6 were significantly decreased when the three types of probiotics were combined than single strain was cultured. In addition, level in the anti-inflammatory factor IL-4 was increased. The multi-strain probiotics showed increased bioconversion efficiency, effects of anti-oxidant and anti-inflammatory compared to the single strain. These findings suggest that the fermentation of tartary buckwheat by probiotics may be a valuable candidate for developing functional foods with anti-oxidation and anti-inflammation.
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