Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Characteristics of the Fermentation products of Paecilomyces tenuipes Fermented Using Different Microorganisms

발효 미생물에 따른 누에동충하초 발효산물의 특성

  • Jo, You-Young (Sericultural & Apicultural Materials Division, National Institute of Agricultural Science, RDA) ;
  • Kweon, Hae-Yong (Sericultural & Apicultural Materials Division, National Institute of Agricultural Science, RDA) ;
  • Kim, Hyun-bok (Sericultural & Apicultural Materials Division, National Institute of Agricultural Science, RDA) ;
  • Ji, Sang-Deok (Sericultural & Apicultural Materials Division, National Institute of Agricultural Science, RDA)
  • 조유영 (농촌진흥청 국립농업과학원 잠사양봉소재과) ;
  • 권해용 (농촌진흥청 국립농업과학원 잠사양봉소재과) ;
  • 김현복 (농촌진흥청 국립농업과학원 잠사양봉소재과) ;
  • 지상덕 (농촌진흥청 국립농업과학원 잠사양봉소재과)
  • Received : 2017.09.14
  • Accepted : 2017.11.30
  • Published : 2017.12.31
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Abstract

In order to develop fermented silkworm "Dongchunghacho" (Paecilomyces tenuipes) with improved absorption and increased effectiveness, we fermented Dongchunghacho using four kinds of microorganisms, viz., lactic acid bacteria, Bacillus subtilis, Natto bacillus, and yeast. A total of 15 samples were fermented using a combination of microbial inoculation culture and conditions to produce fermentation products. The contents of basic components such as sugar, reducing sugar, protein, total polyphenol, and total flavonoid were examined as well as the antioxidant, tyrosinase inhibitory, and thrombolytic activities of the fermented products were analyzed. We observed that reducing sugar and protein contents decreased in most of the fermented products, but the products fermented using yeast exhibited higher sugar content and, thus, higher sweetness. Total polyphenol content and antioxidant activity did not increase in fermented products compared to non-fermented Dongchunghachos, but total flavonoid content and tyrosinase inhibitory and thrombolytic activities increased by fermentation. In particular, total flavonoid content and tyrosinase inhibitory and thrombolytic activities primarily increased in the products fermented using yeast and lactic acid bacteria. However, it was not possible to confirm the increase in these activities in samples fermented by single fermentation using only yeast. Therefore, we propose that it will be possible to develop fermented food from silkworm Dongchunghacho (P. tenuipes) with excellent health benefits through additional study of multiple fermentation conditions using lactic acid bacteria and yeast.

누에동충하초의 유효성분 증가 및 흡수력 향상을 위한 발효식품을 개발하기 위하여 유산균, 고초균, 낫토균, 효모 등 4종의 미생물을 이용하여 각 미생물을 사용할 수 있는 다양한 조합으로 단 발효와 복합 발효를 시도한 15가지의 모든 경우의 수를 미생물 접종 조건으로 하여 발효산물을 제조하였다. 각 조건의 발효산물의 당도, 환원당, 단백질 함량 등 기본 성분의 함량 변화와 총폴리페놀, 총플라보노이드, 항산화 활성, tyrosinase 저해활성, 혈전 용해 활성 등 건강식품 개발에 요구되는 항목들의 활성을 분석하였다. 그 결과 대부분의 발효산물에서 환원당과 단백질 등 함량은 다소 낮아졌으나 효모를 이용하여 발효한 발효산물에서는 당도가 높아져 단맛이 증가하였으며, 총 폴리페놀과 항산화 활성은 발효 전 누에동충하초에 비해 발효산물에서 증가를 보이지는 않았지만 총플라보노이드와 tyrosinase 저해활성 및 혈전용해 활성에서는 발효에 의해 증가효과를 나타냈다. 특히, 효모를 이용한 복합 발효균에서 대부분 활성의 증가를 나타냈으나 효모만을 이용한 단 발효에서는 그 활성의 증가를 확인할 수 없었다. 따라서 유산균과 효모를 이용한 복합 발효 조건에 대한 추가적인 연구를 통해 더욱 탁월한 건강기능효과를 가지는 누에동충하초 발효식품을 개발한다면 국민 건강 증진 및 양잠농가의 소득증대에도 기여할 것으로 기대한다.

Keywords

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