Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Physicochemical Characterization of Fermented Rhododendron micranthum Turcz. Extract and Its Biological Activity

꼬리진달래 발효추출물의 이화학적 특성 및 생리활성 연구

  • Kim, Min-Jin (Freshwater Bioresources Utilization Division, Nakdonggang National Institute of Biological Resource) ;
  • Yu, Sang-Mi (Freshwater Bioresources Utilization Division, Nakdonggang National Institute of Biological Resource) ;
  • Kim, Do-Yeon (Department of Pharmaceutical Science and Technology, International Ginseng and Herb Research Institute) ;
  • Heo, Tae-Im (Forest Plant Industry Department, Baekdudaegan National Arboretum) ;
  • Lee, Jun Woo (Forest Plant Industry Department, Baekdudaegan National Arboretum) ;
  • Park, Ji-Ae (Forest Plant Industry Department, Baekdudaegan National Arboretum) ;
  • Park, Chang-Su (Department of Food Science and Technology, Daegu Catholic University) ;
  • Kim, Yeong-Su (Forest Plant Industry Department, Baekdudaegan National Arboretum)
  • 김민진 (국립낙동강 생물자원관 담수생물특성연구실) ;
  • 유상미 (국립낙동강 생물자원관 담수생물특성연구실) ;
  • 김도연 ((재)금산국제인삼약초연구소 기술사업부) ;
  • 허태임 (국립백두대간수목원 산림식물산업부실) ;
  • 이준우 (국립백두대간수목원 산림식물산업부실) ;
  • 박지애 (국립백두대간수목원 산림식물산업부실) ;
  • 박창수 (대구가톨릭대학교 식품가공학전공) ;
  • 김영수 (국립백두대간수목원 산림식물산업부실)
  • Received : 2018.03.22
  • Accepted : 2018.04.03
  • Published : 2018.08.30
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Abstract

This study evaluated tyrosinase, elastase inhibitory, and antioxidant activities of fermented Rhododendron micranthum Turcz. extract using a lactic acid bacterium, Lactobacillus rhamnosus. The optimum conditions for fermentation of R. micranthum Turcz. extract were $37^{\circ}C$ and 3% R. micranthum Turcz. extract for 3 days based on the bacterial cell number, total phenolic compounds, DPPH radical scavenging activity, and tyrosinase and elastase inhibitory activity. After culture for 3 days using 3% R. micranthum Turcz. extract, the cell mass of L. rhamnosus reached $5.7{\times}10^9CFU/ml$. The results indicated that R. micranthum Turcz. extract can be used for industrial lactic acid bacteria culture. After fermentation under optimum conditions, the total content of phenolic compounds of the fermented R. micranthum Turcz. extract was 157 GAE mg/ml, and the $IC_{50s}$ of DPPH radical scavenging activity, ABTS radical scavenging activity, and tyrosinase and elastase inhibitory effects were 78.8, 79.8, 329.1, and $449.5{\mu}g/ml$, respectively. The fermented R. micranthum Turcz. extract exhibited 1.2-, 1.3-, 1.5-, 2.4-, and 5.6-fold higher total content of phenolic compounds, DPPH radical scavenging activity, ABTS radical scavenging activity, and tyrosinase and elastase inhibitory effects than the nonfermented R. micranthum Turcz. extract. These results indicated that fermented R. micranthum Turcz. extract using L. rhamnosus can be used for developing new natural functional ingredients for the health food or cosmetic industry.

우리나라 특산, 희귀 식물로 알려져 있는 꼬리진달래(Rhododendron micranthum Turcz)를 기능성 유산균 Lactobacillus rhamnosus를 이용하여 발효 소재를 만들고 발효 소재의 항산화 활성 및 피부 개선 활성을 조사 하였다. 고형분 함량 3%의 꼬리진달래 추출물에 L. rhamnosus를 3%가 되게 접종하여 3일간 배양하여 $5{\times}10^9CFU/ml$의 높은 농도의 유산균이 배양 되었고 총페놀 함량은 배양 전 130 GAE mg/ml에서 157 GAE mg/ml로 증가 한 것으로 확인 되었다. DPPH, ABTS radical 소거능과 tyrosinase, elastase 저해 활성은 발효 전과 비교 하였을 때 각각 1.3, 1.5, 2.4, 5.6배 높게 나타났다. 이러한 결과는 꼬리진달래 추출물을 유산균을 이용 하여 발효하였을 때 새로운 발효소재로 식품 및 화장품 산업 분야에 다양한 용도로 사용 가능할 것으로 생각 된다. 하지만 발효에 의한 천연 성분의 변화 및 활성 성분에 대한 분석, 생리활성 관련 작용 기전에 대해 추가적인 연구가 진행되어야 할 것이다.

Keywords

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