Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Antioxidant and Whitening Effects of the Fermentation of Barley Seeds (Hordeum vulgare L.) Using Lactic Acid Bacteria

유산균을 이용한 보리의 발효를 통한 항산화 및 미백 효과

  • Lee, Jun-Hyeong (BHNBIO IDBM (Institute for Developments of BioIndustrial-Materials), Andong National University) ;
  • Yoon, Yeo-Cho (BHNBIO IDBM (Institute for Developments of BioIndustrial-Materials), Andong National University) ;
  • Kim, Jung-Kyu (BHNBIO IDBM (Institute for Developments of BioIndustrial-Materials), Andong National University) ;
  • Park, Ye-Eun (BHNBIO IDBM (Institute for Developments of BioIndustrial-Materials), Andong National University) ;
  • Hwang, Hak-Soo (Kyochon F&B) ;
  • Kwon, Gi-Seok (Department of Medicinal Plant Resources, Andong National University) ;
  • Lee, Jung-Bok (BHNBIO IDBM (Institute for Developments of BioIndustrial-Materials), Andong National University)
  • 이준형 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 윤여초 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 김중규 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 박예은 (비에이치앤바이오 기업부설 생물산업소재개발연구소) ;
  • 황학수 (교촌에프앤비) ;
  • 권기석 (안동대학교 생약자원학과) ;
  • 이중복 (비에이치앤바이오 기업부설 생물산업소재개발연구소)
  • Received : 2017.11.20
  • Accepted : 2018.02.10
  • Published : 2018.04.30
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Abstract

Barley (Hordeum vulgare L.), of the Poaceae/Gramineae family, is a common grain in the surrounding area. It has been used in Ancient Egyptian medicine and it has been used worldwide for many years as food and as an ingredient in beer. Barley has been reported to have anti-inflammatory, anti -carcinogenic and anti-diabetic effects. So far, a lot of research has been done on barley but the effects of fermented barley seeds with lactic acid bacteria have not been studied largely. In this study, we investigated the effects of ethanol-extracted barley seeds after their fermentation with lactic acid bacteria. The biological activities of fermented barley seeds with lactic acid bacteria and non-fermented barley seeds were analyzed for total polyphenol content, total flavonoid content, DPPH radical scavenging, superoxide dismutase-like activity and tyrosinase inhibition. These results showed that fermented barley seeds with lactic acid bacteria have more advanced anti-oxidant and whitening properties than non-fermented barley seeds. Hence, we suggest that fermenting barley seeds with lactic acid bacteria can be an impressive material in the food and cosmetic industries.

보리(Hordeum vulgare L.)는 Poaceae/Gramineae 과에 속하며 주위에 흔히 있는 곡물이지만 고대 이집트에서는 보리가 의약품으로 사용되어 왔으며 오랜 전부터 많은 나라에서 기능성 식품, 향료 및 맥주로 사용되는 중요한 곡물이다. 보리의 효능에는 항염증, 항암 및 항당뇨병에 효과가 있는 것으로 알려져 있다. 현재까지 보리에 관한 많은 연구가 진행되어왔지만 유산균 발효를 이용한 발효 보리에 대한 연구는 많이 진행되지 않았다. 본 연구에서는 유산균을 이용하여 발효 후 에탄올로 추출한 보리 씨앗의 효과에 대하여 조사 하였다. 이를 위해서 유산균으로 발효한 보리 씨앗과 발효하지 않은 보리의 총 폴리페놀 함량, 총 플라보노이드 함량, DPPH 라디칼 소거능, SOD 유사활성 및 타이로시나제 저해 활성을 분석하였다. 결과적으로 유산균으로 발효한 보리 씨앗이 발효하지 않은 보리 씨앗보다 더 효과적인 항산화 효과 및 미백 활성을 나타내는 것으로 보였다. 따라서 우리는 유산균으로 발효한 보리 씨앗이 건강 기능 식품 및 화장품 개발의 기초가 될 수 있음을 제안한다.

Keywords

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