Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Inhibition of Lipid Autoxidation by the Extract of the Submerged-liquid Culture of Mushrooms in the Medium Containing Mulberry Tree Powders

뽕나무 첨가 배지에서 배양한 버섯균사체 배양물의 자동산화 억제 효과

  • 김석종 (경상대학교 응용생명과학부 BK21 사업단 농업생명과학원) ;
  • 임동길 (부산지방식품의약품안정청) ;
  • 형석원 (경상대학교 응용생명과학부 BK21 사업단 농업생명과학원) ;
  • 김미숙 (경상대학교 응용생명과학부 BK21 사업단 농업생명과학원) ;
  • 김정옥 (㈜HK바이오텍) ;
  • 김무남 (㈜HK바이오텍) ;
  • 이강권 (삼성에버랜드) ;
  • 하영래 (경상대학교 응용생명과학부 BK21 사업단 농업생명과학원)
  • Published : 2004.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Effect of mulberry tree powders on the antioxidant activity of submerged -liquid culture of mushrooms was investigated. Agaricus blazei (AB), Hericicum erinacium (HE), Pleurotus ostreatus (PO), Phellinus linteu (PL) and Paecilomyces japonicus (PJ) were cultured in a shaking incubator (200 rpm, $25^{\circ}C$) for 7 days in culture media: 1) basal medium (BM) and 2) BM+1% mulberry tree powders (BMM). Hot water extracts from the submerged-liquid cultures of mushrooms and BMM were freeze-dried for the measurement of antioxidant activity, of which reaction mixture (25 mL: 10 mL of 0.2 M sodium phosphate buffer, pH 8.0; 4.5 mL distilled water; and 10.5 mL ethanol) contained 275 $\mu$mol linoleic acid and one mg test sample. The reaction mixture was incubated in a shaking incubator (200 rpm, 4$0^{\circ}C$) for 16 days. Peroxide value (POV) was measured for a period of over 16 days, and malonaldehyde (MA) was determined only for samples from the day 16 of incubation. Mycelial weight of mushroom strains cultured in BMM was greater than BM. The antioxidant activities of AB-cultured in BW (AB-BMM) and HE-cultured in BMM (HE-BMM) were superior to those of other mushroom strains-cultured in BMM or BM and of BMM. These results suggest that mulberry tree powders enhance the antioxidant activity of submerged-liquid culture of mushroom strains. The AB-BMM and HE-BMM were the most active cultures.

MM에 여러 가지 버섯균을 7일 동안 액체배양하고 균사를 제거한 배양물에 대한 항산화성에 관한 연구를 수행하였다. 시료(1 mg)를 275 $\mu$mol linoleic acid가 함유된 배양액에첨 가하고 shaking incubator(200 rpm, 4$0^{\circ}C$)에 16일 동안 배양하면서 생성된 POV와 MA의 함량의 조사하였다. 이 결과를 BM에 서 배양한 버섯균사체배양물과 BMM 자체의 POV 및 MA 생성 결과와 비교하였다. AB-BMM과 HE-BMM의 항산화능이 다른 버섯균사체 배양물이나 BMM보다 우수하였다. 따라서 이 연구결과는 뽕나무는 버섯균사체액체배양물의 항산화성을 증가시켰고, AB -BMM 및 HE-BMM은 항산화물로 활용할 수 있음을 의미한다.

Keywords

References

  1. Barlow SM. 1990. Toxicological aspects of antioxidants used as food additives. In Food Antioxidants. Hudson BJF, ed. Elsevier, Amsterdam. p 253-307.
  2. Ito N, Hirose M, Fukeshima S, Tsuda H, Shirai T, Tatematsu M. 1986. Studies on antioxidants; their carcinogenic and modifying effects on chemical carcinogenesis. Food Chem Toxicol 24: 1099-1102. https://doi.org/10.1016/0278-6915(86)90291-7
  3. Botterweck AAM, Verhagen H, Goldbohm RA, Kleinjans J, Brandt PA. 2000. Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands cohort study. Food and Chemical Toxicology 38: 599-605. https://doi.org/10.1016/S0278-6915(00)00042-9
  4. Eliott JG. 1999. Application of antioxidant vitamins in foods and beverages. Food Tech 53: 46-48.
  5. Yamamoto K, Niki E. 1988. Prooxidant effect of ${\alpha}$-to-copherol. BBA 958: 19-23.
  6. Cheung LM, Cheung PCK, Ooi VEC. 2003. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chemistry 81: 249-255. https://doi.org/10.1016/S0308-8146(02)00419-3
  7. Pratt DE, Hudson BJF. 1996. Natural antioxidant not exploited commercially. In Food Anoxidants. Hudson BJF, ed. Elsevier, Amsterdam. p 171-192.
  8. Larson RA. 1988. The antioxidants of higher plants. Phycochemistry 27: 969-974. https://doi.org/10.1016/0031-9422(88)80254-1
  9. Lu H, Meng X, Lee MJ, Li C, Maliakal P, Yang CS. 2003. Bioavailability and biological activity of tea polyphenols. In Food Factors in Health Promotion and Disease Prevention (ACS Symposium Series 851). Shahidi F, Ho CT, Watanabe S, Osawa T, eds. American Chemical Society, Washington, DC. p 9-15.
  10. Yanishlieva-Maslarova NV. 2001. Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas. In Antioxidants in foods: Practical applications. Pokorny J, Yanishlieva N, Gordon M, eds. CRC Press, New York. p 210-249.
  11. Packer L, Rimbach G, Virgili F. 1999. Antioxidant activity and biologic properties of a procyanidin-rich extract from pine (Pinus maritima) bark, pycnogenol. Free Radical Biology & Medicine 27: 704-724. https://doi.org/10.1016/S0891-5849(99)00090-8
  12. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  13. Osawa T, Namiki MA. 1981. Novel type of antioxidant isolated from leaf wax of eucalyptus leaves. Agric Bilo Chem 45: 735-739. https://doi.org/10.1271/bbb1961.45.735
  14. Ha YL, Storkson JM, Pariza MW. 1990. Inhibition of benzo [a]pyrene induced mouse forestomach neoplasia by conjugated dienoic derivatives of linoleic acid. Cancer Res 50: 1097-1101.
  15. Writte VC, Krausw GF, Bailey ME. 1970. New extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35: 582-586. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
  16. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  17. Choi CW, Kim SC, Hwang SS, Choi BK, Ahn HJ, Lee MY, Park SH, Kim SK. 2002. Antioxidant activity and free radical scavenging capacity between Korean medicinal plants and flavonoids by assay-guided comparison. Plant Science 163: 1161-1168. https://doi.org/10.1016/S0168-9452(02)00332-1
  18. Fukai T, Pei YH, Nomura T, Xu CQ, Wu LT, Chen YL. 1998. Isoprenylated flavanones from Morus cathayana. Phytochemistry 47: 273-280. https://doi.org/10.1016/S0031-9422(97)00564-5
  19. Hui E, Henning SM, Park N, Heber D, Go VL. 2001. Genistein and daidzein/glycitein content in tofu. J Food Composition and Analysis 14: 199-206. https://doi.org/10.1006/jfca.2000.0941
  20. Berhow MA, Wagner ED, Vaughn SF, Plewa MJ. 2000. Characterization and antimutagenic activity of soybean saponins. Mutation Research 448: 11-22. https://doi.org/10.1016/S0027-5107(99)00225-0
  21. Fritz KL, Seppanen CM, Kurzer MS, Csallany AS. 2003. The in vivo antioxidant activity of soybean isoflavones in human subjects. Nutrition Research 23: 479-487. https://doi.org/10.1016/S0271-5317(03)00005-8
  22. Boue SM, Wientjes CC, Shih BY, Cleveland TE. 2003. Identification of flavone aglycones and glycosides in soybean pods by liquid chromatography-tandem mass spectrometry. J Chromatography A 991: 61-68. https://doi.org/10.1016/S0021-9673(03)00209-7
  23. Zhou JR, Gugger ET, Tanaka T, Guo Y, Blackburn GL, Clinton SK. 1999. Soybean phytochemicals inhibit the growth of transplantable human prostate carcinoma and tumor angiogenesis in mice. J Nutr 129: 1628-1635.
  24. Makiko N, Toshihiro H, Isao Y, Nobuki I, Masami T, Yoshinori A. 2002. Neogrifolin derivatives possessing antioxidative activity from the mushroom Albatrellus ovinus. Phytochemistry 59: 731-737. https://doi.org/10.1016/S0031-9422(02)00050-X
  25. Song KS, Cho SM, Lee JH, Kim HM, Han SB, Ko KS, Yoo JD. 1995. Blymphocyte stimulating polysaccharide from mushroom Phellinus linteus. Chem Pharm Bull 43: 2105-2108. https://doi.org/10.1248/cpb.43.2105
  26. Kim SJ, Park SJ, Park CW, Kim YS, Cho HJ, Lim DK, Kim JO, Lee JH, Ha YL. 2003. Enhanced anticarcinogenicity and antimutagenicity of Doenjang prepared from mushroom mycelia-cultured traditional Mejus. J Korean Soc Food Sci Nutr 32: 143-148. https://doi.org/10.3746/jkfn.2003.32.1.143

Cited by

  1. Effect of Ponciri Fructus Extracts Fermented with Ganoderma lucidum on the Collagen Synthesis and Expression of Matrix Metalloproteinase-1 vol.28, pp.2, 2013, https://doi.org/10.7841/ksbbj.2013.28.2.106
  2. 한약박에서 재배한 느타리버섯의 성장 및 저장 중 품질 특성의 비교 vol.38, pp.2, 2004, https://doi.org/10.3746/jkfn.2009.38.2.211
  3. 배양기간에 따른 버섯균사체 인삼배양물의 항산화활성 vol.39, pp.9, 2004, https://doi.org/10.3746/jkfn.2010.39.9.1346
  4. 창출과 영지버섯 균사체 발효 추출물의 항산화 활성 및 인체 암세포주에 대한 세포독성 분석 vol.30, pp.3, 2017, https://doi.org/10.9799/ksfan.2017.30.3.454
  5. 감초와 눈꽃동충하초 균사체 배양추출물의 항산화 활성 및 암세포에 대한 세포독성 vol.28, pp.3, 2018, https://doi.org/10.17495/easdl.2018.6.28.3.188
  6. Antioxidant and Anti-Inflammatory Activity and Cytotoxicity of Ethanol Extracts from Rhynchosia nulubilis Cultivated with Ganoderma lucidum Mycelium vol.23, pp.4, 2018, https://doi.org/10.3746/pnf.2018.23.4.326