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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus

Monascus pilosus로 발효시킨 뽕잎차의 품질특성과 항산화능

  • Lee, Sang-Il (Dept. of Food, Nutrition and Cookery, Keimyung College) ;
  • Lee, Ye-Kyung (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) ;
  • Choi, Jong-Keun (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) ;
  • Yang, Seung-Hwan (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) ;
  • Lee, In-Ae (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) ;
  • Suh, Joo-Won (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) ;
  • Kim, Soon-Dong (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University)
  • 이상일 (계명문화대학 식품영양조리학부) ;
  • 이예경 (명지대학교 생명과학정보학부) ;
  • 최종근 (명지대학교 생명과학정보학부) ;
  • 양승환 (명지대학교 생명과학정보학부) ;
  • 이인애 (명지대학교 생명과학정보학부) ;
  • 서주원 (명지대학교 생명과학정보학부) ;
  • 김순동 (명지대학교 생명과학정보학부)
  • Received : 2012.01.25
  • Accepted : 2012.04.17
  • Published : 2012.05.31
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Abstract

This study was carried out to investigate the contents of monacolin K and citrinin, along with the sensory quality and antioxidant activity of mulberry leaf tea fermented by $Monascus$ $pilsous$ (FMM). Total monacolin K content of FMM was 0.058%, but citrinin was not detected. Redness of brewed FMM was remarkably higher than that of unfermented mulberry leaf tea (UFM). In sensory evaluation of brewed FMM, while astringent taste and savory taste were lower, flavor, color, and overall acceptability were significantly higher than those of UFM. Total polyphenol contents of UFM and FMM were 83.1 and 23.61 mg/g (dry basis), total flavonoid contents of UFM and FMM were 17.96 and 3.99 mg/g (dry basis), respectively. Xanthine oxidase (XO) inhibitory activity and superoxide dismutase (SOD)-like activity of FMM were lower than those of UFM. Electron-donating ability and ferric-reducing antioxidant power of FMM were slightly lower than those of UFM. However, the antioxidant activities of FMM per polyphenol content were markedly higher than those of UFM. These results suggest that FMM may scavenge excessive reactive oxygen spices (ROS) via inhibition of XO and SOD-like activity. Furthermore, FMM demonstrated relatively higher acceptability and antioxidant ability along with functionality of $Hongguk$ (red yeast rice), and therefore could be utilized to prevent various ROS-induced diseases.

$Monascus$ $pilosus$에 의한 발효뽕잎차(FMM: fermented mulberry leaves tea)의 monacolin K 함량, citrinin의 유무, 관능적 품질, total polyphenol 및 total flavonoid의 함량, ROS 생성계 효소인 xanthine oxidase 저해활성 및 ROS 소거계 효소류의 활성을 건조뽕잎(UFM: unfermented mulberry leaves)과 비교하였다. FMM은 UFM에 비하여 색상 기호도 및 종합적 기호도가 유의적으로 높았다. FMM에 함유된 total monacolin K 함량은 0.056%(dry basis)로 활성형이 83.93%를 차지하였으며 citrinin은 검출되지 않았다. Total polyphenol과 total flavonoid의 함량 모두 UFM에서 현저히 높았다. XO 저해활성과 SOD 유사활성은 농도에 비례하여 높았으며 UFM이 FMM에 비하여 높았다. 전자공여능과 ferric-reducing antioxidant power(FRAP)의 경우도 UFM과 FMM 모두에서 농도에 비례하여 증가하였으나, UFM에서 FMM에 비하여 현저히 증가하였다. Ferrous iron chelating 활성의 경우에도 추출물의 첨가 농도에 비례하여 증가하였고 그 증가의 정도는 UFM이 FMM에 비해 더욱 강하게 나타났으나, 4.0 mg/mL 이상의 농도에서는 감소하였다. 한편 polyphenol 또는 flavonoid 함량 당의 XO 저해활성과 SOD 유사활성 및 FRAP는 FMM이 UFM에 비하여 현저하게 높았다. 이상의 결과들을 종합해 볼 때, 뽕잎을 $M.$ $pilosus$로 발효시킨 FMM은 홍국의 기능성을 가짐과 더불어 상당히 강한 항산화능과 기호성을 관찰할 수 있어 ROS로 야기될 수 있는 여러 질병의 예방과 치료에 도움을 줄 수 있는 기초자료가 될 것이라 사료된다.

Keywords

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