Journal of Practical Agriculture & Fisheries Research (현장농수산연구지)

Korea National University of Agriculture and Fisheries (국립한국농수산대학교 교육개발센터)
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Analysis of Active Ingredients Changed After Fermentation by Different Types of Bacteria for Angelica Gigas Nakai

균주 종류를 달리한 참당귀의 발효 후 유효 성분 변화

  • Jung, Y.O. (Sooy-K Bio Lab. Research and Development) ;
  • Park, N.B. (Department of Floriculture, Korea National College of Agriculture and Fisheries)
  • 정연옥 (수이케이 바이오랩) ;
  • 박노복 (국립한국농수산대학 화훼학과)
  • Received : 2021.11.04
  • Accepted : 2021.12.08
  • Published : 2021.12.28
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Abstract

It was investigated how the contents of four active ingredients, nodakenin, decursinol, decursin, and decursinol angerate, which are active ingredients of Angelica gigas Nakai, cause material changes depending on the type of bacteria. Fermentation experiments were conducted using 9 types of bacteria: 5 types of Bacillus EMD17, 9-3, HCD2, #8, 191 and 4 types of Lactobacillus KCTC 3320, WCP02, S65, P1201. 1. The contents of decursin and decursinol angerate, which are indicator substances, rapidly decreased after 2 days of fermentation by inoculating Bacillus bacteria in the extract of Angelica gigas Nakai. Even after 4 days of fermentation, the contents of decursin and decursinol angerate were the same as on the 2nd day. On the other hand, the content of nodakenin and decursinol increased after 4 days of fermentation. In addition, the content of decursin increased significantly after 6 days of fermentation. 2. Substance changes of nodakenin and decursinol after inoculation of Bacillus bacteria into the extract of Angelica gigas Nakai were almost non-existent regardless of the type of bacteria. The change in effective content of decursin and decursinol angerate was large in Bacillus EMD17 and 9-3. Changes in the contents of decursin and decursinol angerate were almost non-existent in Bacillus HCD2, #8, and 191 strains. 3. As a result of finding out the change in active ingredient after 8 days of fermentation using 4 types of Lactobacillus KCTC 3320, WCP02, S65, and P1201 extracts of Angelica gigas Nakai, there was almost no change in the contents of nodakenin and decursinol regardless of the type of bacteria. However, in the case of fermentation with Lactobacillus S65 and P1201, the contents of decursin and decursinol angerate were changed.

참당귀의 유효성분인 nodakenin, decursinol, decursin, decursinol angerate 4종의 함량이 균주에 따라 어떤 물질의 변화를 일으키는지를 알아보기 위해 Bacillus EMD17, 9-3, HCD2, #8, 191 5종과 Lactobacillus KCTC 3320, WCP02, S65, P1201 4종 모두 9종류의 균주를 이용하여 발효 실험을 실시하였던 바 아래와 같은 결과를 얻었다. 1. 참당귀의 추출물에 Bacillus균을 접종하여 발효한지 2일 경과한 후부터 지표물질인 decursin과 decursinol angerate의 함량이 급격히 감소하였다. 이는 발효한지 4일이 경과한 후에도 decursin과 decursinol angerate의 함량이 2일째와 동일했다. 반면 발효한지 4일이 경과한 후에 nodakenin과 decursinol의 함량이 높아졌다. 또한 decursin의 함량은 발효한지 6일이 지난 후에는 크게 증가하였다. 2. 참당귀의 추출물에 Bacillus균을 접종 후 nodakenin과 decursinol의 물질변화는 균 종류에 관계없이 거의 나타나지 않았다. Decursin과 decursinol angerate의 유효함량 변화는 Bacillus EMD17, 9-3에서 큰 것으로 나타났다. Decursin과 decursinol angerate의 함량 변화는 Bacillus HCD2, #8, 191균주에서 거의 나타나지 않았다. 3. 참당귀의 추출물에 Lactobacillus KCTC 3320, WCP02, S65, P1201 4종류를 이용하여 발효한지 8일 후에 유효성분 변화를 알아본 결과균의 종류와 상관없이 nodakenin과 decursinol의 함량 변화는 거의 나타나지 않았다. 그러나 Lactobacillus S65, P1201로 발효를 한 경우에는 decursin과 decursinol angerate의 함량에서 변화가 나타났다.

Keywords

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