본문 바로가기
KERD
논문KCI 등재

유산균 발효 양배추의 생리활성 특성

Biological activity of Brassica oleracea var. capitata fermented with Lactobacillus plantarum

김기만|박세은|최준희|이효정
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.04|Food Science and Preservation|제29권 제2호|pp. 241-253

1

조회

0

다운로드

9

인용

0

참고문헌

키워드

Lactobacillus plantarumanti-inflammatoryanti-allergicBrassica oleracea var. captitata
주제분류식품과학

초록

White cabbage (Brassica oleracea var. capitata) reportedly exerts antioxidant, anti-inflammatory, and anti-gastric effects. We aimed to evaluate the biological activity of B. oleracea fermented with Lactobacillus plantarum (FBO). The plant material was fermented for 7 d. The antioxidative potentials of FBO (DPPH radical-scavenging activity, and total phenol and total flavonoid contents) and ability of FBO to inhibit digestive enzymes (α-amylase and lipase) were tested. Anti-inflammatory and anti-allergic effects were also determined by measuring the release of NO, inflammatory cytokines (IL-1β, TNF-α and IL-4), β- hexosaminidase and histamine. FBO contained 15.84±0.25 mg GAE/g phenols and 1.19±0.09 mg NA/g flavonoids. FBO showed DPPH radical-scavenging activity, and inhibited α-amylase and lipase. It also inhibited of NO, PGE2 and inflammatory cytokine production by LPS-stimulated RAW 264.7 macrophages. Finally, FBO inhibited degranulation and inflammatory cytokine production in antigen-stimulated RBL- 2H3 mast cells, in a dose-dependent manner. Collectively, these observations indicate that white cabbage fermented with L. plantarum can be used as a functional material and edible resource in industrial setting.

Abstract

White cabbage (Brassica oleracea var. capitata) reportedly exerts antioxidant, anti-inflammatory, and anti-gastric effects. We aimed to evaluate the biological activity of B. oleracea fermented with Lactobacillus plantarum (FBO). The plant material was fermented for 7 d. The antioxidative potentials of FBO (DPPH radical-scavenging activity, and total phenol and total flavonoid contents) and ability of FBO to inhibit digestive enzymes (α-amylase and lipase) were tested. Anti-inflammatory and anti-allergic effects were also determined by measuring the release of NO, inflammatory cytokines (IL-1β, TNF-α and IL-4), β- hexosaminidase and histamine. FBO contained 15.84±0.25 mg GAE/g phenols and 1.19±0.09 mg NA/g flavonoids. FBO showed DPPH radical-scavenging activity, and inhibited α-amylase and lipase. It also inhibited of NO, PGE2 and inflammatory cytokine production by LPS-stimulated RAW 264.7 macrophages. Finally, FBO inhibited degranulation and inflammatory cytokine production in antigen-stimulated RBL- 2H3 mast cells, in a dose-dependent manner. Collectively, these observations indicate that white cabbage fermented with L. plantarum can be used as a functional material and edible resource in industrial setting.

참고문헌 (47)

  1. Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
  2. Chung KF, "Cytokine in asthma", Thorax, 54, pp.825~857 (1999)
  3. Conaway CC, "Isothiocyanates as cancer chemopreventive agents : Their biological activities and metabolism in rodents and humans", Curr Drug Metab, 3, pp.233~255 (2002)
  4. Davis WB, "Determination of flavonones in citrus fruits", Anal Chem, 19, pp.476~478 (1947)
  5. Galli SJ, "Mast cells in the development of adaptive immune responses", Nat Immunol, 6, pp.135~142 (2005)
  6. Gessler NN, "S-methylmethionine(vitamin U)metabolism in plants", Appl Biochem Microbiol, 27, pp.275~280 (1991)
  7. 하지혜, "유산균 발효를 통한 매자나무 수피부의 항산화 활성 증진", 한국약용작물학회지, 18(6), pp.421~428 (2010), 한국약용작물학회
  8. Hayes JD, "The cancer chemopreventive actions of phytochemicals derived from glucosinolates", Euro J Nutr, 47, pp.73~88 (2008)
  9. 홍예지, "양배추즙 및 양배추 혼합즙의 인체위암세포(AGS) 성장 억제효과와 HCl-Ethanol로 유발된 흰쥐의 항위염 효과", 한국식품영양과학회지, 42(5), pp.682~689 (2013), 한국식품영양과학회
  10. Hounsome N, "Changes in antioxidant compounds in white cabbage during winter storage", Postharvest Biol Technol, 52, pp.173~179 (2009)
  11. 황은선, "양배추 가공조건에 따른 생리활성 물질의 함량 및 항산화 활성", 한국식품과학회지, 47(2), pp.184~190 (2015), 한국식품과학회[DOI]
  12. 장선일, "LPS로 활성화된 U937 세포에서 Prostaglandin E2 (PGE2) 생성 및 Cyclooxygenase-2 (COX-2) 활성 억제에 대한 한약제의 평가", 동의생리병리학회지, 20(2), pp.455~459 (2006), 한의병리학회
  13. 전지민, "유산균 발효에 의한 인삼열매 추출물의 항산화 및 항노화 효과", 대한화장품학회지, 37(1), pp.75~81 (2011), 사단법인 대한화장품학회
  14. 전동하, "유산균 발효에 의한 밤송이추출물의 항산화 효과", 생명과학회지, 24(11), pp.1193~1199 (2014), 한국생명과학회
  15. 정지윤, "黃藥子 메탄올 추출물의 염증억제 효과", 동의생리병리학회지, 24(2), pp.310~318 (2010), 한의병리학회
  16. 강동희, "유산발효에 의한 발효한약의 기능분석", 한국미생물·생명공학회지, 39(3), pp.259~265 (2011), 한국미생물·생명공학회
  17. 강미선, "Isolation and Identification of Lactic Acid Bacteria Inhibiting the Proliferation of Propionibacterium acnes and Staphylococcus epidermidis", Journal of Bacteriology and Virology, 39(1), pp.11~19 (2009), 대한미생물학회
  18. Kielian T, "IL-1and TNF-alpha play a pivotal role in the host immune response in a mouse model of Staphylococcus aureus-induced experimental brain abscess", J Neuropathol Exp Neurol, 63, pp.381~396 (2004)
  19. Kim KY, "Potent α-glucosidase inhibitors purified from the red alga Grateloupia elliptica", Phytochemistry, 69, pp.2820~2825 (2008)
  20. Kim SK, "Functionality and research trend of probiotics", Food Ind Nutr, 23, pp.18~24 (2018)
  21. Lee GD, "Antioxidative effectiveness of water extract and ether in wormwood(Artemisia montana Pampan)", J Korean Soc Food Nutr, 21, pp.17~22 (1992)
  22. Lee YS, "Inhibitory effect of Chinese cabbage extract on diethylnitrosamine-induced hepatic foci in Sprague-Dawley rats", J Korean Cancer Assoc, 22, pp.355~359 (1990)
  23. Levine B, "Elevated circulating levels of tumor necrosis factor in severe chronic heart failure", N Engl J Med, 323, pp.236~241 (1990)
  24. Li Z, "Development and verification of sulforaphane extraction method in cabbage(Brassica oleracea L. var. capitata)and broccoli(Brassica oleracea L. var. italic Planch.)", J Med Plants Res, 6, pp.4796~4803 (2012)
  25. 임채성, "말채나무 추출물의 α-amylase 저해 활성", Applied Biological Chemistry, 48(1), pp.103~108 (2005), 한국응용생명화학회
  26. Maritess C, "Alternative nutrition therapies in cancer patients", Semin Oncol Nurs, 21, pp.173~176 (2005)
  27. Matsuda H, "Labdane-type diterpenes with inhibitory effects on increase in vascular permeability and nitric oxide production from Hedychium coronarium", Bioorg Med Chem, 10, pp.2527~2534 (2002)
  28. Ngoc LP, "Cytokine, allergy, and asthma", Curr Opin Allergy Clin Immunol, 5, pp.161~166 (2005)
  29. Nilsson J, "Variation in the content of glucosinolates, hydroxycinnamic acids, carotenoids, total antioxidant capacity and low-molecularweight carbohydrates in Brassica vegetables", J Sci Food Agric, 86, pp.528~538 (2006)
  30. Park, Eun-Kyung, "Lactic Acid Bacterial Fermentation Increases the Antiallergic Effects ofIxeris dentata", Journal of Microbiology and Biotechnology, 18(2), pp.308~313 (2008), 한국미생물·생명공학회
  31. 박정애, "백두구 추출물의 항산화 및 항비만 효과", 한국미생물·생명공학회지, 42(3), pp.249~257 (2014), 한국미생물·생명공학회[DOI]
  32. Park KY, "Increased health functional of fermented foods", J Korean Soc Food Sci Nutr, 17, pp.1~8 (2012)
  33. 박미정, "LPS로 유도된 Raw 264.7 cell에서 Lactobacillus plantarum 발효가층꽃나무(Caryopteris incana) 에탄올 추출물의 염증반응에 미치는 영향", Journal of Applied Biological Chemistry, 61(2), pp.141~150 (2018), 한국응용생명화학회
  34. Plumb GW, "Influence of fruit and vegetable extracts on lipid peroxidation in microsomes containing specific cytochrome P450s", Food Chem, 60, pp.161~164 (1997)
  35. Ramarathnam N, "The contribution of plant food antioxidants to human health", Food Sci Technol, 6, pp.75~82 (1995)
  36. Riba D, "Effects of organic and inorganic source of nutrients on physio-chemical properties of soil and yield of cabbage(Brassica oleracea L.)", Int J Chem Stud, 6, pp.2196~2200 (2018)
  37. Rice-Evans CA, "Structureantioxidant activity relationships of flavonoids and phenolic acids", Free Radical Biol Med, 20, pp.933~956 (1996)
  38. Rice-Evans CA, "Antioxidant properties of phenolic compounds", Trends Plant Sci, 2, pp.152~159 (1997)
  39. Schwartz LB, "In : Allergy, Middleton E, Reed CE, Ellis EF, Adkins NF, Yunginger JW, Busse WW(Editors), 5th ed, Principles and Practice, St", pp.261~276 (1998), Principles and Practice
  40. Shim KH, "Analysis of glucosinolates and the change of contents during processing and storage in Cruciferous vegetables", J Korean Soc Food Nutr, 21, pp.43~48 (1992)
  41. Shore PA, "A method for the fluorometric assay of histamine in tissues", J Pharmacol Exp Ther, 127, pp.182~186 (1959)
  42. Singleton VL, "Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents", Am J Enol Vitic, 16, pp.144~158 (1965)
  43. Suido H, "A mixed green vegetable and fruit beverage decreased the serum level of low-density lipoprotein cholesterol in hypercholesterolemic patients", J Agric Food Chem, 50, pp.3346~3350 (2002)
  44. 탁현민, "흑마늘 발효물의 항염증 활성", 한국식품영양과학회지, 43(10), pp.1527~1534 (2014), 한국식품영양과학회
  45. Tan Y, "Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera", Food Chem, 214, pp.259~268 (2017)
  46. Van Meerloo J, "Cancer Cell Culture:Methods and Protocols", pp.237~245 (2011), Humana Press
  47. Zhu C, "Inhibition of oxidative DNA damage in vitro by extracts of brussels sprouts", Free Rad Res, 33, pp.187~196 (2000)

관련 논문AI추천

유산균 복합배양 양배추 발효물의 항염증 효과김기만, 박세은, 최준희한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제1호Physicochemical and Functional Properties of Yeast-Fermented CabbageChun Ahhyeon, Jung Sung Keun, Kim Ryeongeun, Kim Soo Rin, Paik So Jeong, Park Jongbeom, Park Sujeong한국미생물·생명공학회 · Journal of Microbiology and Biotechnology2023 · 제33권 제10호Antioxidant Activity of Several Cabbage (Brassica oleracea L.) Cultivars부희옥, 양성렬, Songzhuzhao한국자원식물학회 · 한국자원식물학회지2015 · 제28권 제3호유산균 발효에 의한 톳 (Hizikia fusiforme) 추출액의 항산화 및 항염증 활성 증가강영미, 김영목, 송호수, 엄성환, 최종덕한국수산과학회 · 한국수산과학회지2011 · 제44권 제2호Probiotic 유산균 발효에 의한 다시마(Saccharina japonica) 추출액의 항산화 활성강민균, 김영목, 류대규, 박슬기, 이도하, 장유미, 정민철, 정희진, 조두민한국수산과학회 · 한국수산과학회지2020 · 제53권 제3호Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress강순아, 김보경, 박건영, 조은주, 최지명한국영양학회 · Nutrition Research and Practice2014 · 제8권 제6호

이 간행물의 다른 논문 (14건)

Screening and detection of electron beam-irradiated mandarin oranges during storage by e-tongue, PSL, and ESR techniquesKashif Akram, 조윤희, 권중호, 남현아, 정남혁, Afshan Shafipp. 175-185Antioxidant and anti-inflammatory activities of different parts of rhubarb (Rheum rhabarbarum) compared with da huang root (R. officinale)유주경, 문용선, 이호현pp. 186-195옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교임은정, 정도연, 조승화, 강현진, 박슬기pp. 196-207뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화김대운, 김태영, 김명곤, 김영회pp. 208-221아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성황은선, 손은명pp. 222-232
원문 보기