Antioxidant Properties in Microbial Fermentation Products of Lonicera japonica Thunb. Extract

금은화 추출물을 이용한 미생물 발효 생성물의 항산화 특성

  • Shin, Jung-Hee (Dept. of Food and Nutrition, Joongbu University) ;
  • Yoo, Sun-Kyun (Dept. of Food Science and Biotechnology, Joongbu University)
  • 신정희 (중부대학교 식품영양학과) ;
  • 유선균 (중부대학교 식품생명과학과)
  • Received : 2011.11.18
  • Accepted : 2012.02.23
  • Published : 2012.02.29

Abstract

The purpose of this study is to investigate antioxidant properties in microbial fermentation products of Lonicera japonica Thunb extract. The bacterium Lactobacillus plantarum NHP1 was isolated from conventional fermented foods. Modern pharmacological studies show that Lonicera japonica Thunb and its active principles of wide pharmacological actions. For instance, they show a strong efficacy in antibacterial, anti-inflammatory, antiviral, anti-endotoxin, blood fat reducing, antipyretic, and antioxidant activities. The extract of Lonicera japonica Thunb was obtained by extracting dried Lonicera japonica Thunb using either hot water or 70% ethanol as a solvent. Fermentation was performed in a 2L fermentor containing 1.2 L of extractat conditions of $30^{\circ}C$ and 100 rpm for 48 hr. The amount of cholorogenic acid was $2.65{\mu}g/g$ in hot water extract. The total phenolic content (GAE, gallic acid equivalent) in hot water and 70% ethanol were $56.5{\pm}4.9$ GAE mg/g and $72.7{\pm}5.3$ GAE mg/g, respectively. After fermentation, the phenolic content increased to 30.2% in hot water and 12.9% in ethanol extract. In the same manner, flavonoid content increased to more than 75% regardless of extract solvent. ABTS (2,2-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) value noticeably increased to 50% after fermentation.

최근에 합성 항산화제를 대체할 천연물에서 새로운 항산화 물질을 찾는 연구가 활발하게 진행되고 있다. 천연물 중에 Lonicera japonica Thumb은 항균, 항염증, 항바이러스, 해독작용, 혈중 지질 감소, 해열작용 등 약리적인 효능뿐 아니라 다양한 항산화 물질을 포함하고 있는 것으로 보고되어 있다. 본 연구는 금은화 열수, 알코올 추출물을 기질로 전통발효식품에서 분리한 Lactobacillus plantarum NHP1 균주로 발효과정을 진행한 후 항산화 물질 및 래디컬 소거능이 변화하는지를 관찰하기 위해 진행되었다. 전통 발효식품으로부터 발효를 위한 균주를 분리한 후 16S rDNA 염기서열을 비교하여 동정한 결과 Lactobacillus plantarum NHP1로 명명하였다. 발효를 위한 기질인 Lonicera japonica Thumb는 열수 및 70% ethanol을 이용하여 추출하였다. 열수 및 ethanol 추출물의 발효는 2 L 발효기에 1.2 L 추출물을 함유한 배지를 공급하고, $30^{\circ}C$ 및 100 rpm의 조건으로 48 시간 수행하였다. 발효 전 후의 총 페놀, 총 플라보노이드, DPPH 소거능 및 ABTS 변화를 측정한 결과, 발효 전 총 페놀양은 열수 추출물과 ethanol 추출물에서 $56.5{\pm}4.9$ GAE mg/g, $72.7{\pm}5.3$ GAE mg/g이었고, 발효 후 각각 30.2%, 12.9% 증가되었다. 총 플라보노이드 함량은 모든 용매에서 발효 후에 유의적으로 약 75% 이상 증가되었다. 발효 후 총 페놀 함량과 플라보노이드 함량이 증가한 것에 비해 DPPH 소거능은 비례적으로 증가되지 않았으나, ABTS 항산화능은 발효에 의해 50% 증가되었다. 그동안 선행 연구에서 금은화의용매 추출물에 대한 기능성연구를 진행한 것이 대부분인 것에 비해, 본 연구 결과를 바탕으로 금은화 추출물에 발효기술을 접목한다면 항산화 기능 및 다른 기능성이 대폭 증가되어 기능성 건강식품 및 미용식품의 소재로의 사용이 활성화 될 수 있을 것이라 사료된다.

Keywords

References

  1. Bae HN, Kim YM (2010) Improvement of the functional qualities of sea tangle extract through fermentation by Aspergillus oryzae. Korean J Fish Aquat Sci 13: 12-17.
  2. Bagchi M, Milnes M, Williams C, Balmoori J, Ye X (1999) Acute and chronic stress-induced oxidative gastrointestinal injury in rats, and the protective ability of a novel grape seed proanthocyanidin extract. Nutr Res 19: 8-16.
  3. Barclay LR, Locke SJ, MacNeil JM (1985) Autoxidation in micelles-synergism of vitamin-C with lipid-soluble vitamin- E and water-soluble trolox. Can J Chem 63: 366-374. https://doi.org/10.1139/v85-062
  4. Cai YZ, Luo Q, Sun M, Corke H (2004) Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci 25: 2157- 2184.
  5. Clifford MN (1999) Chlorogenic acids and other cinnamates? nature, occurrence and dietary burden. J Sci Food Agr 79: 362-372. https://doi.org/10.1002/(SICI)1097-0010(19990301)79:3<362::AID-JSFA256>3.0.CO;2-D
  6. Clifford MN (2003) The analysis and characterization of chlorogenic acids and other cinnamates, In C. Santos-Buelga & G. Williamson (Eds.). Methods in polyphenol analysis. Cambridge. Royal Society of Chemistry, Cambridge. pp 314-337.
  7. Clifford MN, Johnston KL, Knigh S, Kuhnert N (2003) Hierarchical scheme for LC-MSn identification of chlorogenic acids. J Agric Food Chem 51: 2900-2911. https://doi.org/10.1021/jf026187q
  8. Craig WJ (1999) An introduction to free radical biochemistry. Brit Med Bull 49: 481-493.
  9. Dejian H, Ou B, Prior DL (2005) The chemistry behind antioxidant capacity assays. J Agric Food Chem 53: 1841-1856. https://doi.org/10.1021/jf030723c
  10. Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional values of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50: 3010-3014. https://doi.org/10.1021/jf0115589
  11. Eom SH, Lee BJ, Kim YM. (2010) Effect of yeast fermentation on the antioxidant and antiinflammatory activity of sea tagle water extract. Korean J Fish Aquat Sci 43: 117- 124.
  12. Han ZZ, Zhang HS, Kang SC, Gil KH, Kong KH, Kim DH, Ahn TH, Bae JS, Go HK, Han MK, Kim HS, Heo HS, Park EM, Song SW, Kim KH, Park CK, Lee HK (2008) A 90-day repeated-dose oral toxicity study on Flos lonicerae extract in Fischer 344/N rats. Korean J Vet Res 48: 401-411.
  13. Harman D (1992) Role of free radicals in aging and diseases. Ann NY Acad Sci 673: 126-132. https://doi.org/10.1111/j.1749-6632.1992.tb27444.x
  14. Hirata A, Murakami Y, Shoji M, Kadoma Y, Fujisawa S (2005) Kinetics of radical-scavenging activity of hesperidin and hesperidin and their inhibitory activity on COX-2 expression. Anticancer Res 25: 3367-3374.
  15. Hubert J, Berger M, Nepveu F, Paul F, Dayde J (2008) Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ. Food Chem 109: 709-721. https://doi.org/10.1016/j.foodchem.2007.12.081
  16. Hung PV, Maeda T, Miyatake K, Morita N (2009) Total phenolics compounds and antioxidant capacity of wheat graded flours by polishing method. Food Res Intl 42: 185-190. https://doi.org/10.1016/j.foodres.2008.10.005
  17. Hwang SK, Hong JK, Jung KH, Jang BC, Shin JH, Hwang KS, Yoo SK (2008) Process optimization of dextran production by Leuconostoc sp. strain isolated from fermented Kimchi. J Life Sci 18: 1377-1383. https://doi.org/10.5352/JLS.2008.18.10.1377
  18. Joo JS, Kim JS, Jeong JG, Kim BK (2010) Study of efficacy of Foeniculi fructus and Lonicerae flos extract on acute pancreatitis. Kor J Herbology 25: 39-45.
  19. Kang DH, Kim HS (2011) Functionality analysis of Korean medicine fermented by Lactobacillus strains. Korean J Microbiol Biotechnol 39: 259-265.
  20. Kang DH, Kim JW, Youn KS (2011) Antioxidant activities of extract from fermented mulberry (Cudrania tricuspidata) fruit and inhibitory actions on elastase and tyrosinase. Korean J Food Preserv 18: 236-243. https://doi.org/10.11002/kjfp.2011.18.2.236
  21. Katina K, Liukkonen KH, Kaukovirta-Norja A, Adlercreutz H, Heinonen SM, Lampi AM (2007) Fermentation-induced changes in the nutritional value of native or germinated rye. J Cereal Sci 46: 348-355. https://doi.org/10.1016/j.jcs.2007.07.006
  22. Kelley KW, Johnson RW (2008) Luteolin reduces IL-6 production in microglia by inhibiting JNK phosphorylation and activation of AP-1. Proc Natl Acad Sci 105: 7534-7539. https://doi.org/10.1073/pnas.0802865105
  23. Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR (2004) Screening of the antioxidant activity of some medicinal plants. Korean J Sci Technol 36: 333-338.
  24. Lee J, Jeong SI, Jang SI (2008) Effects of aqueous extract from Lonicera japonica flower on trimellitic anhydride-induced contact hypersensitivity in BALB/c mice. Kor J Herbology 23: 51-58.
  25. Lee SG, Kim HJ, Lee SP, Lee IS (2009) Anioxidant and anticancer activities of defatted soybean grits fermented by Bacillus subtillis NUC1. J Korean Soc Food Sci Nutr 38: 657-662. https://doi.org/10.3746/jkfn.2009.38.6.657
  26. Liyana PCM, Shahidi F (2006) Importance of insoluble bound phenolics to antioxidants properties of wheat. J Agrci Food Chem 54: 1256-1264. https://doi.org/10.1021/jf052556h
  27. Ou B, Hampsch-Woodill M, Flanagan J, Deemer EK, Prior RL, Huang D (2002) Novel fluorometric assay for hydroxyl radical prevention capacity using fluorescein as the probe. J Agric Food Chem 50: 2772-2777. https://doi.org/10.1021/jf011480w
  28. Pitchumoni SS, Doraiswamy PM (1998) Current status of antioxidant therapy for alzheimers disease. J Am Geriatr Soc 46: 1566-1572. https://doi.org/10.1111/j.1532-5415.1998.tb01544.x
  29. Roberta R (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  30. Saleh ES, Hameed A (2008) Total phenolic contents and free tadical scavenging of certain Egyptian Ficus species leaf samples. Food Chem 114: 1271-1277.
  31. Schindler R, Mentlein R (2006) Flavonoids and vitamin E reduce the release of the angiogenic peptide vascular endothelial growth factor from human tumor cells. J Nutr 136: 1477-1482. https://doi.org/10.1093/jn/136.6.1477
  32. Shahidi F (2000) Antioxidants in food and food antioxidants. Nahrung 44: 158-163. https://doi.org/10.1002/1521-3803(20000501)44:3<158::AID-FOOD158>3.0.CO;2-L
  33. Song HS, Kim HK, Min HO, Choi JD, Kim YM (2011) Changes of physicochemical and sensory properties of Hizikia fusiformis water extract by the fermentation of lactic acid bacteria. Korean J Fish Aquat Sci 44: 104-110.
  34. Spencer PE (2008) Flavonoids: modulators of brain function?. British J Nutr 99: 60-77.
  35. Thomson JD, Higgins DG, Gibson TJ (1994) CLUSTAL W; improving the sensitivity of progressive multiple sequence alignment through sequence weighting, positions specific gap penalties and weight matrix choice. Nucleic Acids Res 22: 4673-4680. https://doi.org/10.1093/nar/22.22.4673
  36. Yoo JM, Baik IH, Kim JH, Kim SR, Rhyu MR (2005) Screening of the antioxidant activity of some medicinal plants. Korean J Food Sci Technol 36: 333-338.