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뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화

Changes in nutritional and bioactive constituents of liquid fermentation of kujippong (Maclura tricuspidata) fruits by Armellaria mellea

김태영|김명곤|김영회|김대운
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.04|Food Science and Preservation|제29권 제2호|pp. 208-221

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참고문헌

키워드

4-hydroxybenzyl alcoholMaclura tricuspidata fruitsArmillaria mellealiquid fermentationparishin derivatives
주제분류식품과학

초록

Ripe fruit of Maclura tricuspidata has been traditionally used as a raw material for the preparation of fermented foods such as wine and vinegar in Korea. This studies were carried out to investigate changes of nutritional (soluble solids, free sugars and free and total amino acid composition) and bioactive constituents (phenolic compounds and parishin derivatives) during the liquid fermentation of M. tricuspidata fruits with Armillaria mellea (honey mushroom). The soluble solid, free sugars and free amino acids were gradually decreased during fermentation while meaningful changes of pH and total amino acids did not observed even after 10 day fermentation. The content of phenolic acids, particularly chlorogenic acid and parishin derivatives were decreased while that of caffeic acid and 4-hydroxybenzyl alcohol (4-HBA) were increased during the 10 day fermentation period. The crude enzyme preparation from liquid culture of A. mellea biotransformed parishin A into 4-HBA via parishin B, parishin C and gastrodin with high transformation ratio. Based on the results above, we discovered that parishin A and its derivatives are transformed into 4-HBA via parishin B, parishin C and gastrodin by esterase and β-glucosidase secreted by the mushroom mycelia during fermentation.

Abstract

Ripe fruit of Maclura tricuspidata has been traditionally used as a raw material for the preparation of fermented foods such as wine and vinegar in Korea. This studies were carried out to investigate changes of nutritional (soluble solids, free sugars and free and total amino acid composition) and bioactive constituents (phenolic compounds and parishin derivatives) during the liquid fermentation of M. tricuspidata fruits with Armillaria mellea (honey mushroom). The soluble solid, free sugars and free amino acids were gradually decreased during fermentation while meaningful changes of pH and total amino acids did not observed even after 10 day fermentation. The content of phenolic acids, particularly chlorogenic acid and parishin derivatives were decreased while that of caffeic acid and 4-hydroxybenzyl alcohol (4-HBA) were increased during the 10 day fermentation period. The crude enzyme preparation from liquid culture of A. mellea biotransformed parishin A into 4-HBA via parishin B, parishin C and gastrodin with high transformation ratio. Based on the results above, we discovered that parishin A and its derivatives are transformed into 4-HBA via parishin B, parishin C and gastrodin by esterase and β-glucosidase secreted by the mushroom mycelia during fermentation.

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