Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Physicochemical Properties and Anti-inflammatory Effects of Astragalus membranaceus (Fisch.) Bunge Fermented by Aspergillus awamori

Aspergillus awamori로 발효한 황기 열수 추출물의 이화학적 특성과 항염증 효과

  • Lee, Eun Jung (Fermented Processing Food Science Division, NAAS, RDA) ;
  • Lee, Da Bin (Fermented Processing Food Science Division, NAAS, RDA) ;
  • Song, Bit Na (Fermented Processing Food Science Division, NAAS, RDA) ;
  • Park, Bo Ram (Fermented Processing Food Science Division, NAAS, RDA) ;
  • Lee, Sung Hyen (Functional food Division, NIAS, RDA) ;
  • Choi, Ji Ho (Fermented Processing Food Science Division, NAAS, RDA) ;
  • Park, Shin Young (Fermented Processing Food Science Division, NAAS, RDA)
  • 이은정 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 이다빈 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 송빛나 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 박보람 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 이성현 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과)
  • Received : 2020.04.16
  • Accepted : 2020.10.05
  • Published : 2020.10.30
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Abstract

Background: Fermentation of medicinal plants increases their absorption rate and bioavailability in the body. Astragalus membranaceus has been used as a raw material, but research in its use as a food ingredient is lacking. Therefore, the purpose of this study was to identify the physicochemical characteristics and anti-inflammatory effect of fermented Astragalus membranaceus. Methods and Results: Astragalus roots were fermented using Aspergillus awamori for 4 days and their extracts prepared using hot water. The pH, total acidity (%), and reducing sugar (%) of the extracts were then investigated. The pH and total acidity decreased during fermentation. After fermentation, the pH and total acidity decreased, whereas the reducing sugar level increased. The active ingredients in fermented Astragalus were calycosin-7-O-ßd-glucoside, ononin, calycosin and formononetin. The calycosin contents was highest in the hot-water extracted samples fermented for 4 days. The other components were similar to those in control. Nitric oxide level was lower in the hot-water extracted samples fermented for 4 days than in lipopolysaccharide control group. The sample fermented for 4 days was confirmed to inhibit the production of tumor necrosis factor-α and interleukin-1β. Conclusions: Our results showed the physicochemical properties and anti-inflammatory effects of A. membranaceus after fermentation using Aspergillus awamori. These results indicated that fermented Astragalus membranaceus can be used as a functional food.

Keywords

References

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