녹각 및 목이버섯의 젖산발효를 통한 GABA 생산 및 항염증활성 효과
Anti-inflammatory effects and GABA production of old antler and Auricularia auricula-judae extract fermented by Lactobacillus plantarum
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초록
The optimization of lactic acid fermentation was conducted to produce an old antler fortified with functional ingredients. For the over-production of gamma aminobutyric acid (GABA), the extract of old antlers (OA) was fermented by Lactobacillus plantarum EJ2015 with 0.5% YE, 1.5% glucose, and 3.5% MSG at 30℃ for 7 days. The lactic acid fermented OA showed high viable cell counts of 2.0×108 CFU/mL, pH 6.56 and 0.77% acidity after 7 days. Addition of Auricularia auricula-judae (AAJ) enhanced the cell growth of L. plantarum EJ2014, resulting in higher viable cell counts of 2.0×109 CFU/mL and acid production after fermentation for 1 day. In particular, acidity was greatly decreased after fermentation for 3 days and 1.4% GABA was produced by converting efficiently mono sodium glutamate as a substrate. Fermented OA/AAJ mixture indicated the reduced cytotoxicity compared with that of unfermented OA. The fermented OA/AAJ mixture indicated anti-inflammatory effect with less production of NO in microphage cells. The production of NO dropped to 17.75 μM at 4 mg/mL, and to 5.58 μM at 6 mg/mL old antler after fermentation. Thus, lactic acid fermented OA with AAJ could fortify GABA, probiotics and dietary fiber.
Abstract
The optimization of lactic acid fermentation was conducted to produce an old antler fortified with functional ingredients. For the over-production of gamma aminobutyric acid (GABA), the extract of old antlers (OA) was fermented by Lactobacillus plantarum EJ2015 with 0.5% YE, 1.5% glucose, and 3.5% MSG at 30℃ for 7 days. The lactic acid fermented OA showed high viable cell counts of 2.0×108 CFU/mL, pH 6.56 and 0.77% acidity after 7 days. Addition of Auricularia auricula-judae (AAJ) enhanced the cell growth of L. plantarum EJ2014, resulting in higher viable cell counts of 2.0×109 CFU/mL and acid production after fermentation for 1 day. In particular, acidity was greatly decreased after fermentation for 3 days and 1.4% GABA was produced by converting efficiently mono sodium glutamate as a substrate. Fermented OA/AAJ mixture indicated the reduced cytotoxicity compared with that of unfermented OA. The fermented OA/AAJ mixture indicated anti-inflammatory effect with less production of NO in microphage cells. The production of NO dropped to 17.75 μM at 4 mg/mL, and to 5.58 μM at 6 mg/mL old antler after fermentation. Thus, lactic acid fermented OA with AAJ could fortify GABA, probiotics and dietary fiber.
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