미생물학회지 (Korean Journal of Microbiology)

  • 제48권1호
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  • Pages.29-36
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  • 2012
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  • 0440-2413(pISSN)
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  • 2383-9902(eISSN)
한국미생물학회 (The Microbiological Society of Korea)
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2단 발효에 의한 발효마의 생리활성

Biological Activities of Fermented Dioscorea batatas Dence by two Stage Fermentation

  • 전춘표 (안동과학대학교 의약품질분석과) ;
  • 이준걸 (안동과학대학교 의약품질분석과) ;
  • 이중복 (건동대학교) ;
  • 박세철 (안동과학대학교 의약품질분석과) ;
  • 최충식 ((주)한스바이오) ;
  • 김장억 (경북대학교 응용생명과학부) ;
  • 권기석 (안동대학교 생명자원과학부)
  • Jeon, Chun-Pyo (Dept. of Medicine Quality Analysis, Andong Science College) ;
  • Lee, Joon-Geol (Dept. of Medicine Quality Analysis, Andong Science College) ;
  • Lee, Jung-Bok (Dept. of Optometry, Kundong University) ;
  • Park, Se-Cheol (Dept. of Medicine Quality Analysis, Andong Science College) ;
  • Choi, Chung-Sig (Bio Industry Institute, HansBio Co., Ltd.) ;
  • Kim, Jang-Eok (School of Applied Bioscience, Kyungpook National University) ;
  • Kwon, Gi-Seok (School of Bioresource Sciences, Andong National University)
  • 투고 : 2012.02.21
  • 심사 : 2012.03.19
  • 발행 : 2012.03.31
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초록

본 실험에서는 약용작물인 마(산약)를 Monascus sp.와 Lactobacillus sp.를 이용하여 발효를 통해 기능성 식품 소재로의 활용 가능성을 알아보기 위해 발효마의 색소 생산량, monacolin K 생산량, 총 polyphenol과 flavonoid 함량, DPPH radical 소거활성, 환원력(reducing power), ACE 저해활성 및 GABA 함량 등을 측정하였다. 그 결과, 발효마의 색소 생산량은 Monascus sp. MK2로 1단 발효하였을 때 황색, 오렌지색 및 적색 색소가 각각 14.03, 13.88, 15.71로 나타났으며, monacolin K 생산량 역시 Monascus sp. MK2로 1단 발효하였을 때 487.9 mg/kg 생산되었다. 총 polyphenol과 flavonoid 함량은 각각 1단 발효와 2단 발효 하였을 때 723.8, 326.4 mg/kg이었으며, DPPH radical 소거활성과 환원력은 각각 2단 발효 하였을 때 81.7%, 1.5 (OD)으로 조사되었다. 또한 ACE 저해활성과 GABA 함량 역시 2단 발효 하였을 때 86.9%와 977.4 mg/kg로 조사되었다.

This study was conducted to investigate antioxidative and physiological activities of two stage fermented Chinese Yam (TSFCY) by Monascus sp. MK2 and Lactobacillus brevis HLJ59. The extracts from TSFCY were measured to examine pigments, monacolin K contents, total polyphenol and flavonoid contents, DPPH radical scavenging activity, reducing power, ACE inhibitory activity and GABA contents. In this study, the results show that Monascus sp. MK2 and Lactobacillus brevis HLJ59, with Dioscorea batatas Dence. As the substrate can produce pigments (yellow, orange and red), monacolin K contents, total polyphenol and flavonoid contents, DPPH radical scavenging activity, reducing power, ACE inhibitory activity, and GABA contents at 14.03 (yellow), 13.88 (orange), 15.71 (red), 487.9 (MK, mg/kg), 723.8 (TP, mg/kg), 326.4 (TF, mg/kg), 81.7 (DPPH, %), and 1.5 (RP, O.D), respectively. In addition, the showed ACE inhibitory activity and GABA contents was 86.9% and 977.4 mg/kg in EtOH extract, respectively.

키워드

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피인용 문헌

  1. Antioxidant Activities and Monacolin K Production of Fermented Chinese Yam by Monascus sp. MK805 vol.50, pp.1, 2014, https://doi.org/10.7845/kjm.2014.4002
  2. 유산균을 이용한 발효 고구마의 품질 특성 및 항산화 활성 vol.32, pp.5, 2012, https://doi.org/10.9799/ksfan.2019.32.5.494