한국자연치유학회지 (Journal of Naturopathy)

  • 제13권1호
  • /
  • Pages.42-50
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  • 2024
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  • 2287-5417(pISSN)
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  • 2799-6182(eISSN)
한국자연치유학회 (Koean Soceity for Naturopathy)
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한방재 첨가 콤부차의 성상 및 특성

Characteristics and Properties of Kombucha Supplemented with Herbal Ingredients

  • 고혜명 (제주대학교 식품영양학과) ;
  • 박성수 (제주대학교 식품영양학과)
  • Hye Myoung Ko (Dept. of Food Science & Nutrition, Jeju National University) ;
  • Sung Soo Park (Dept. of Food Science & Nutrition, Jeju National University)
  • 투고 : 2024.01.07
  • 심사 : 2024.02.29
  • 발행 : 2024.03.31
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초록

배경: 콤부차는 동북아시아의 전통적인 발효 음료로, 홍차 추출물을 세균과 효모의 공생 문화와 함께 발효시켜 만들며 다양한 기능성으로 알려져 있다. 최근 건강 및 대체 의학에 대한 관심이 증가함에 따라 항산화, 항염, 항암 효과를 중심으로 한약재의 약리활동에 대한 연구가 활발히 진행되고 있다. 목적: 이 연구는 제주도의 한약재 열수 추출물을 첨가하여 발효한 콤부차의 항산화 효과를 평가하고, 이러한 약용 허브 추출물의 활성 성분이 콤부차로의 전이 가능성을 조사하여 콤부차의 기능성을 향상시키는 것을 목표로 한다. 방법: 제주도의 한방재인 오가피, 백수오, 석창포, 질경, 우슬, 방풍, 황금 등이 열수 추출되었다. 이 추출물들은 기본 배양된 콤부차에 첨가되어 이차 발효 과정을 거쳐 한약재가 첨가된 콤부차를 제조하였다. 발효 결과는 발효 후 생성된 펠리클의 형태 및 색상 분석과 총당 및 환원당 수준의 측정을 통해 평가되었다. 항산화 활성은 DPPH 및 ABTS 분석을 사용하여 측정되었으며, 고성능 액체 크로마토그래피(HPLC)는 콤부차 내의 활성 성분, 카테킨 유도체(EGCG) 및 아세토페논 유도체(2,5-DHAP)의 존재를 확인하는 데 사용되었다. 결과: 선택된 7종의 한약재 열수 추출물을 콤부차에 첨가한 결과, 모든 약초 콤부차에서 총당 대비 환원당 수준이 높아 성공적인 발효가 이루어졌음을 나타냈다. DPPH 및 ABTS 분석에서 모두 유의미한 항산화 활동이 관찰되었다. 또한 HPLC와 전기영동 분석을 통해 한약재 추출물로부터 콤부차로의 핵심 활성 성분인 EGCG 및 2,5-DHAP의 전이를 확인했다. 결론: 이 연구는 제주도산 한약재 추출물을 통해 콤부차의 기능성을 향상시킬 수 있는 가능성을 강조한다. 활성 성분의 성공적인 전이는 콤부차의 항산화 및 항염 프로필을 풍부하게 할 뿐만 아니라 건강 및 대체 의학 분야에서 기능성 음료의 개발을 지원하게 될 것이다.

Background: Kombucha, originating from Northeast Asia, is a fermented beverage produced by fermenting black tea with a symbiotic culture of bacteria and yeast, renowned for its myriad health benefits. The augmentation of its health-promoting attributes, particularly antioxidant properties, through the integration of medicinal herb extracts, has gained attention in recent research. Purpose: The objective of this research was to explore the potential enhancement of the antioxidant properties of kombucha through the addition of hot water extracts from selected 7 medicinal herbs native to Jeju Island. Additionally, the study aimed to ascertain the successful transfer of active herbal ingredients into the kombucha. Methods: The methodology entailed the hot water extraction of the aforementioned medicinal herbs followed by their incorporation into the kombucha during a secondary fermentation phase. The assessment criteria included the analysis of the kombucha's physical characteristics post-fermentation, the quantification of sugar content, and the evaluation of antioxidant using DPPH, ABTS assays. The presence of specific active compounds(EGCG, 2,5-DHAP) was verified using HPLC and SDS-Gel Electrophoresis. Results: The findings indicated a successful fermentation process, as evidenced by an increase in reducing sugars. Moreover, the kombucha exhibited notable antioxidant activities post-fermentation, which implies the effective infusion of the herbal extracts' properties into the beverage. HPLC and electrophoresis analysis confirmed the assimilation of key active ingredients from the herbs into the kombucha. Conclusions: This study substantiates the premise that the enrichment of kombucha with hot water extracts from Jeju Island's medicinal herbs enhances its antioxidant properties. The successful integration of these herbal components into kombucha not only amplifies its health benefits but also contributes to the expansion of the functional beverage sector within the domains of health and alternative medicine.

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과제정보

본 연구 수행에 도움을 준 김미경, 강혜지 학생에게 감사를 드립니다.

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