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

  • 제45권3호
  • /
  • Pages.380-385
  • /
  • 2016
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

압출성형과 효소처리가 신령버섯 β-Glucan의 추출에 미치는 영향

Effects of Extrusion and Enzyme Treatment on Extraction of β-Glucan from Agaricus blazei Murill

  • Gil, Sun-Kook (Geonwoo Food & Pharm. Co., Ltd.) ;
  • Shin, Joong-Yup (Geonwoo Food & Pharm. Co., Ltd.) ;
  • Kang, Dae-Il (Department of Food Science and Technology, Kongju National University) ;
  • Ryu, Gi-Hyung (Department of Food Science and Technology, Kongju National University)
  • 투고 : 2015.07.29
  • 심사 : 2016.02.02
  • 발행 : 2016.03.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

압출성형공정과 효소처리가 신령버섯 추출물의 ${\beta}$-glucan 함량에 미치는 영향을 조사하였다. 스크루 회전속도 250 rpm, 원료 사입량 100 g/min, 사출구 3 mm 원형으로 고정하였으며, 수분 함량 20, 30%, 배럴 온도 130, $140^{\circ}C$로 조절하여 압출성형 신령버섯을 제조하였다. 수분 함량 20%, 배럴 온도 $130^{\circ}C$의 압출성형공정을 통한 신령버섯 추출혼합물은 ${\beta}$-glucan 함량이 16.91 mg/g으로 다른 공정들보다 증가하였다. 수분 함량 20%, 배럴 온도 $130^{\circ}C$의 압출성형 공정과 Rohament CL로 처리한 추출물의 ${\beta}$-glucan 함량은 같은 압출성형공정의 Viscozyme L 처리 추출물 17.35 mg/g과 Plantase TL 처리 추출물 17.51 mg/g보다 18.32 mg/g으로 가장 많이 증가하였다. 결론적으로 압출성형공정과 Rohament CL 처리한 추출물의 ${\beta}$-glucan 함량이 18.32 mg/g으로 압출성형공정과 효소처리를 하지 않은 대조구의 14.45 mg/g보다 약 26.7% 정도 증가함을 나타내었다. 이는 신령버섯 추출 시에 압출성형공정과 효소처리가 ${\beta}$-glucan 함량을 대조구에 비해 증가시킬 수 있다고 판단되었다.

This study analyzed changes in ${\beta}$-glucan content in Agaricus blazei Murill concentrates according to extrusion and extraction conditions. Screw speed and feed rate were fixed to 250 rpm, and 100 g/min, respectively. Moisture contents (20 and 30%) and barrel temperature (130 and $140^{\circ}C$) were adjusted. ${\beta}$-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of $130^{\circ}C$ was higher compared to other extrusion conditions. ${\beta}$-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of $130^{\circ}C$ treated with Rohament CL enzyme was higher compared to Viscozyme L, and Plantase TL enzyme treatments under the same extrusion conditions. In conclusion, extrusion and pretreatment with Rohament CL enzyme enhanced yield of ${\beta}$-glucan extract.

키워드

참고문헌

  1. Sung JM, Yoo YB, Cha DY. 1998. Mushroom. Kyohaksa, Seoul, Korea. p 3-10.
  2. Foon KA. 1989. Biological response modifiers: the new immunotherapy. Cancer Res 49: 1621-1639.
  3. Lee MH, Lee HJ, Cho IS. 1998. Chemical compositions of Agaricus blazei Murill fruiting bodies cultivated in a Korean local farm. J Fd Hyg Safety 13: 94-98.
  4. Oh HT, Kim SH, Yoo SJ, Ham SS. 2007. The antimutagenic effects and cytotoxic activities of Agaricus blazei Murill mycelium extracts and fractions. J East Asian Soc Dietary Life 17: 563-570.
  5. Menoli RC, Mantovani MS, Ribeiro LR, Speit G, Jordao BQ. 2001. Antimutagenic effects of the mushroom Agaricus blazei Murrill extracts on V79 cells. Mutat Res 496: 5-13. https://doi.org/10.1016/S1383-5718(01)00227-3
  6. Mizuno T, Hagiwara T, Nakamura T, Ito H, Shimura K, Sumiya T, Asakura A. 1990. Antitumor activity and some properties of water-soluble polysaccharides from "Himematsutake", the fruiting body of Agaricus blazei Murill. Agric Biol Chem 54: 2889-2896.
  7. Mizuno T, Inagaki R, Kanao T, Hagiwara T, Nakamura T, Ito H, Shimura K, Sumiya T, Asakura A. 1990. Antitumor activity and some properties of water-insoluble hetero-glycans from "Himematsutake", the fruiting body of Agaricus blazei Murill. Agric Biol Chem 54: 2897-2905.
  8. Itoh H, Ito H, Amano H, Noda H. 1994. Inhibitory action of a ($1{\rightarrow}6$)-$\beta$-D-glucan-protein complex (FIII-2-b) isolated from Agaricus blazei Murill ("Himematsutake") on Meth A fibrosarcoma-bearing mice and its antitumor mechanism. Jpn J Pharmacol 66: 265-271. https://doi.org/10.1254/jjp.66.265
  9. Fujimiya Y, Kobori H, Oshiman K, Soda R, Ebina T. 1998. Tumoricidal activity of high molecular weight polysaccharides derived from Agaricus blazei via oral administration in the mouse tumor model. Nippon Shokuhim Kagaku Kogaku Kaishi 45: 246-252. https://doi.org/10.3136/nskkk.45.246
  10. Nakajima A, Ishida T, Koga M, Takeuchi T, Mazda O, Takeuchi M. 2002. Effect of hot water extract from Agaricus blazei Murill on antibody-producing cells in mice. Int Immunopharmacol 2: 1205-1211. https://doi.org/10.1016/S1567-5769(02)00056-5
  11. Chang HL, Chao GR, Chen CC, Mau JL. 2001. Non volatile taste components of Agaricus blazei, Antrodia camphorata and Cordyceps millitaris mycelia. Food Chem 74: 203-207. https://doi.org/10.1016/S0308-8146(01)00127-3
  12. Wang P, Li XT, Sun L, Shen L. 2013. Anti-inflammatory activity of water-soluble polysaccharide of Agaricus blazei Murill on ovariectomized osteopenic rats. Evid Based Complement Alternat Med 2013: 164817.
  13. Padilha MM, Avila AAL, Sousa PJC, Cardoso LGV, Perazzo FF, Carvalho JCT. 2009. Anti-inflammatory activity of aqueous and alkaline extracts from mushrooms (Agaricus blazei Murill). J Med Food 12: 359-364. https://doi.org/10.1089/jmf.2008.0177
  14. Ishii PL, Prado CK, Mauro MO, Carreira CM, Mantovani MS, Ribeiro LR, Dichi JB, Oliveira RJ. 2011. Evaluation of Agaricus blazei in vivo for antigenotoxic, anticarcinogenic, phagocytic and immunomodulatory activities. Regul Toxicol Pharmacol 59: 412-422. https://doi.org/10.1016/j.yrtph.2011.01.004
  15. Dong Q, Yao J, Yang XT, Fang JN. 2002. Structural characterization of a water-soluble $\beta$-D-glucan from fruiting bodies of Agaricus blazei Murr. Carbohydr Res 337: 1417- 1421. https://doi.org/10.1016/S0008-6215(02)00166-0
  16. Volman JJ, Ramakers JD, Plat J. 2008. Dietary modulation of immune function by $\beta$-glucans. Physiol Behav 94: 276-284. https://doi.org/10.1016/j.physbeh.2007.11.045
  17. Gu BJ, Ryu GH. 2011. Effects of die geometry on expansion of corn flour extrudate. Food Eng Prog 15: 148-154.
  18. Harper JM. 1989. Food extruders and their applications. In Extrusion Cooking. Mercier C, Linko P, Harper JM, eds. American Association of Cereal Chemists, St. Paul, MN, USA. p 1-15.
  19. Kim BS, Ryu GH. 2005. Effect of die temperature and dimension on extract characteristics of extruded white ginseng. J Korean Soc Food Sci Nutr 34: 544-548. https://doi.org/10.3746/jkfn.2005.34.4.544
  20. Kim BS, Ryu GH. 2005. Properties of extracts from extruded root and white ginseng at different conditions. J Korean Soc Food Sci Nutr 34: 306-310. https://doi.org/10.3746/jkfn.2005.34.2.306
  21. Lee JH, Kim DE, Park CH, Kang WS. 2008. Extrusion-cooking of tartary buckwheat (Fagopyrum tataricum) flour using a twin-screw extruder. Food Eng Prog 12: 107-114.
  22. Ryu GH, Remon JP. 2004. Extraction yield of extruded ginseng and granulation of its extracts by cold extrusion-spheronization. J Korean Soc Food Sci Nutr 33: 899-904. https://doi.org/10.3746/jkfn.2004.33.5.899
  23. Park NY, Jeong YJ. 2006. Quality properties of oak mushroom (Lentinus edodes) based on extraction conditions and enzyme treatment. J Korean Soc Food Sci Nutr 35: 1273- 1279. https://doi.org/10.3746/jkfn.2006.35.9.1273
  24. Kim YC, Yim JH, Rho J, Cho CW, Rhee YK. 2007. Antioxidant activity of white ginseng extracts prepared by enzyme treatment on V79-4 cells induced by oxidative stress. J Ginseng Res 31: 203-209. https://doi.org/10.5142/JGR.2007.31.4.203
  25. Kim YC, Cho CW, Rhee YK, Yoo KM, Rho J. 2007. Antioxidant activity of ginseng extracts prepared by enzyme and heat treatment. J Korean Soc Food Sci Nutr 36: 1482-1485. https://doi.org/10.3746/jkfn.2007.36.11.1482
  26. Kim HJ, Yang SA, Im NK, Jhee KW, Lee IS. 2008. Antioxidant effect of oil containing cellulase-treated red ginseng. J Life Sci 18: 323-328. https://doi.org/10.5352/JLS.2008.18.3.323
  27. Hong SP, Kim DS. 1998. Chitosanolytic characteristics of cellulases from Trichoderma viride and Trichoderma reesei. Korean J Food Sci Technol 30: 245-252.
  28. Han G. 2012. Optimization of enzyme reaction condition for compound K production from ginseng extract by using RSM (response surface methodology). MS Thesis. Chonbuk National University, Jeonju, Korea.
  29. Choi SJ, Lee YS, Kim JK, Kim JK, Lim SS. 2010. Physiological activities of extract from edible mushrooms. J Korean Soc Food Sci Nutr 39: 1087-1096. https://doi.org/10.3746/jkfn.2010.39.8.1087
  30. Siljeström M, Westerlund E, Björck I, Holm J, Asp NG, Theander O. 1986. The effects of various thermal processes on dietary fibre and starch content of whole grain wheat and white flour. J Cereal Sci 4: 315-323. https://doi.org/10.1016/S0733-5210(86)80035-2
  31. Ryu GH. 1995. Treatment of Biji by extrusion-cooking and its utilization. Korea Soybean Digest 12: 43-48.

피인용 문헌

  1. Evaluation of the Physiological Activity of Lentinula edodes Extract by Extrusion vol.30, pp.1, 2020, https://doi.org/10.17495/easdl.2020.2.30.1.35