Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Comprehensive comparison of the primary and secondary metabolites and antioxidant activity of Polygoni multiflori Radix by processing methods

가공 방법에 따른 하수오의 영양성분 및 항산화 활성의 종합적인 비교

  • Hee Yul, Lee (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University) ;
  • Chung Eun, Hwang (Department of Research and Development, Jinju Bio Industry Foundation) ;
  • Kyung Pan, Hwa (Department of Food Science, Gyeongsang National University) ;
  • Du Yong, Cho (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University) ;
  • Jea Gack, Jung (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University) ;
  • Min Ju, Kim (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University) ;
  • Jong Bin, Jeong (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University) ;
  • Mu Yeun, Jang (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University) ;
  • Kye Man, Cho (Department of GreenBio Science and Agri-Food Bio Convergence Institute, Gyeongsang National University)
  • Received : 2022.06.27
  • Accepted : 2022.10.26
  • Published : 2022.12.31
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Abstract

This study investigated the changes in the physiochemical property, phytochemical content, nutritional content and antioxidant activity of Polygoni multiflori Radix by steam, aging, and fermentation. After processing Polygoni multiflori Radix (PMR), pH slightly decreased, while acidity increased (pH 5.70→4.78, acidity 0.23→0.29%). The reducing sugar content increased after aging and fermentation from 1.19 mg/g (PMR) to 1.40 (fermented PMR, FPMR), 1.30 (red PMR, RPMR), 1.53 (fermented red PMR, FRPMR), 1.99 (black PMR, BPMR), and 2.33 mg/g (fermented black PMR, FBPMR). Total phenolic content was highest in PMR (6.05 mg/g) and total flavonoids and maillard product were increased after aging and fermentation of PMR, and were the highest in BPMR (1.60 mg/g) and FBPMR (2.76 O.D.), respectively. The major phytochemical was 2,3,5,4'-tetrahydroxystilbene-2-0-α-glucoside, which were highest in PMR (64.9 mg/g) with 46.47 mg/g at FPMR, 33.94 mg/g at RPMR, 48.76 mg/g at FRPMR, 36.68 mg/g at BPMR and 34.35 mg/g at FBPMR. The main fatty acids and free amino acids were detected as palmitic acid (C16:0) and proline, respectively. Generally, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activities and FRAP reducing powers were shown high in PMR (39.06%, 98.32%, and 2.61 O.D. in extracts concentration 1.0 mg/mL), then were decreased after aging and fermentation.

본 연구는 증자, 숙성 및 발효에 따른 Polygoni multiflori Radix의 이화학적 특성, phytochemical 함량, 영양성분 및 항산화 활성 변화를 확인하였다. Polygoni multiflori Radix (PMR)은 가공 후 pH는 약간 감소하고 산도는 증가하였다(pH 5.70→4.78, 산도 0.23→0.29%). 환원당 함량은 숙성과 발효 후 PMR (1.19mg/g)에서 1.40 (FPMR), 1.30 (RPMR), 1.53 (FRPMR), 1.99 (BPMR) 및 2.33 mg/g (FBPMR)으로 증가하였다. Total phenolic 함량은 PMR (6.05 mg/g)에서 가장 높았으며, total flavonoid 함량과 maillard product는 PMR을 숙성과 발효 후 증가하였으며 각각 BPMR (1.60 mg/g)과 FBPMR (2.76 O.D.)에서 가장 높았다. 주요 phytochemical은 2,3,5,4'-tetrahydroxystilbene-2-0-α-glucoside로 PMR (64.9 mg/g)에서 가장 높았으며, FPMR에서 46.47 mg/g, RPMR에서 33.94 mg/g, FRPMR에서 48.76 mg/g, BPMR에서 36.68 mg/g, FBPMR에서 34.35 mg/g이 검출되었다. 주요 지방산과 유리아미노산은 palmitic acid(C16:0)과 proline이었다. 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt 라디칼 소거활성 및 FRAP 환원력은 대체로 PMR(39.06%, 98.32%, 및 2.61 O.D. - 추출물 농도 1.0 mg/mL)에 가장 높은 활성을 보였으며 숙성과 발효 후에 감소하는 경향을 보였다.

Keywords

Acknowledgement

본 연구는 2016년도 교육부와 한국연구재단의 기초연구사업(Grant number 2016R1D1A1B01009898)의 지원 및 2020년 과학기술정보통신부와 한국연구재단의 바이오·의료기술개발사업(Grant number 2020M3A9I3038560)의 지원에 의해 이루어진 결과입니다.

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