유산균 발효에 의한 십전대보탕의 발효 전 후 성분 변화 연구
Analysis of Constituents in Sipjundaebo-tangs Fermented by Lactic Acid Bacteria
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초록
십전대보탕의 발효 전 후 성분 변화를 분석하기 위해 8종의 유산균을 이용하여 발효한 십전대보탕과 발효하지 않은십전대보탕을 비교 분석하여 발효 후 증가한 3종의 성분과감소한 2종의 성분을 규명하여 각 유산 균주에 대하여 5종성분의 정량 분석을 실시하였다. 증가한 3종의 성분은 각종크로마토그래픽 기술을 이용하여 분리 정제 후 NMR, MS 등의 분광학적 분석기법을 이용하여 구조를 규명하였으며,cinnamyl alcohol (1), liquiritigenin (3) 및 nodakenetin (5)으로 규명되었다. 발효 후 감소한 성분은 표준품과 HPLC 비교분석(retention time, DAD spectrum)을 통하여 liquiritin (2) 및 nodakenin (4)으로 구조를 규명하였다. 8종의 유산 균주로 발효한 십전대보탕의 성분 변화를 분석한 결과 L. plantarum KFRI 144 발효물이 다른 유산균 발효물에 비하여 cinnamyl alcohol (1), liquiritigenin (3) 및 nodakenetin (5) 성분이 대체적으로 가장 높게 증가하였으며, liquiritin (2)및 nodakenin (4) 성분이 가장 큰 비율로 감소하여 8종의 유산 균주 중 발효 효과가 가장 우수하였다.
Abstract
The purpose of this study was to investigate changes in the contents of constituents in Sipjundaebo-tang (SJ) and its fermentations (FSJ) with 8 species of lactic acid bacteria. Eight strains of lactic acid bacteria, Lactobacillus casei KFRI129, L. plantarum KFRI 144, L. curvatus KFRI 166, L. hilgardii KFRI 229, L. delbruekil subsp. lactis KFRI 442, L. casei KFRI 692, L. gasseri KCTC 3163,and Bifidobacterium breve KFRI 744, were utilized for the fermentation of Sipjundaebo-tang. As a result we identified three constituents which increased and two constituents which decreased. The increased constituents were isolated by chromatographic techniques and then their structure elucidated using NMR and MS. The decreased constituents were confirmed by comparing standard compounds. These compounds were quantitatively analyzed using the HPLC/DAD system. The increased constituents were identified to be cinnamyl alcohol (1), liquiritigenin (3), and nodakenetin (5), while the decreased constituents were liquiritin (2) and nodakenin (4). Generally, liquiritin (2) and nodakenin (4) were noted as having decreased in fermented Sipjundaebo-tangs (FSJs), while cinnamyl alcohol (1), liquiritigenin (3), and nodakenetin (5) were seen to have increased. Sipjundaebo-tang fermented by L. plantarum KFRI144 exhibited the most remarkable changes in all of fermentations. The eight lactic acid bacteria all demonstrated differing decomposable rates on the five maker compounds in fermented Sipjundaebo-tang (FSJ).
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