DOI QR코드

DOI QR Code

Characteristics of sugar extracts of medicinal plants fermented with Lactobacillus plantarum DK119

Lactobacillus plantarum DK119로 발효한 약용식물 당침액의 특성

  • Bae, Su-Yeon (Department of Food Science and Human Nutrition, Chungwoon University) ;
  • Oh, Joon-Suk (Tobico Inc.) ;
  • Park, Min-Kyung (Department of Food Science and Human Nutrition, Chungwoon University)
  • Received : 2017.11.17
  • Accepted : 2018.01.23
  • Published : 2018.04.30

Abstract

In this study, the optimal fermenting conditions of sugar extracts of Artemisia annua L. (Aa), Houttuynia cordata Thunb (Hc), and Saururus chinensis Baill (Sc) were determined to develop fermented beverages. The sugar extracts ($50{\pm}5^{\circ}Bx$) were diluted to 10, 15, and $20^{\circ}Bx$, and fermented with 2% (v/v) of Lactobacillus plantarum DK119 ($5{\times}10^9CFU/mL$) at $37^{\circ}C$ for 4 days. According to the lactic acid bacteria population, pH, titratable acidity, and reducing sugar content, $20^{\circ}Bx$ for Aa, $10^{\circ}Bx$ for Hc and $15^{\circ}Bx$ for Sc were the maximum concentrations for the fermentation. There were no changes in total polyphenol content in the extracts of Aa, Hc, and Sc, whereas the radical scavenging activity and ferric reducing antioxidant power were increased during the fermentation. Lactic acid fermentation resulted in improvement of sensory evaluation scores on unfavorable plant taste and overall acceptability of the sugar extracts of medicinal plants.

Keywords

sugar-extract;Lactobacillus plantarum DK119;Artemisia annua L.;Houttuynia cordata Thunb;Saururus chinensis Baill

Acknowledgement

Supported by : 중소기업청, 청운대학교

References

  1. Ahn YB, Kang KM, Kim JH, Park LY, Lee SH. Quality characteristics of fermented wild grass juice. J. Korean Soc. Food Sci. Nutr. 43: 1731-1736 (2014) https://doi.org/10.3746/jkfn.2014.43.11.1731
  2. Benzie IFF, Strain JJ. Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol. 299: 15-27 (1999)
  3. Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  4. Chiow KH, Phoon MC, Putti T, Tan BK, Chow VT. Evaluation of antiviral activities of Houttuynia cordata Thunb. extract, quercetin, quercetrin and cinanserin on murine coronavirus and dengue virus infection. Asian Pac. J. Trop. Med. 9: 1-7 (2016) https://doi.org/10.1016/j.apjtm.2015.12.002
  5. Cho EK, Song HJ, Cho HE, Choi IS, Choi YJ. Development of functional beverage (SanYa) from fermented medical plants and evaluation of its physiological activities. J. Life Sci. 20: 82-89 (2010) https://doi.org/10.5352/JLS.2010.20.1.082
  6. de Vrese M, Schrezenmeir J. Probiotics, prebiotics, and synbiotics. Adv. Biochem. Eng. Biotechnol. 111: 1-66 (2008)
  7. Gaanappriya M, Guhankumar P, Kiruththica V, Santhiya N, Anita S. Probiotication of fruit juices by Lactobacillus acidophilus. Int. J. Adv. Biotechnol. Res. 4: 72-77 (2013)
  8. Hong SB, Lee CH. Antimicrobial activity of Houttuynia cordata ethanol extract against major clinical resistant microorganisms. Korean J. Clin. Lab. Sci. 47: 140-146 (2015) https://doi.org/10.15324/kjcls.2015.47.3.140
  9. Hwang CE, Haque MA, Lee JH, Ahn MJ, Lee HY, Lee BW, Lee YY, Lee C, Kim BJ, Park JY, Sim EY, Lee DH, Ko JM, Kim HT, Cho KM. Changes in phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201. Korean J. Microbiol. 52: 202-211 (2016) https://doi.org/10.7845/kjm.2016.5049
  10. Ivarsen E, Frette XC, Christensen KB, Christensen LP, Engberg RM, Grevsen K, Kjaer A. Bioassay-guided chromatographic isolation and identification of antibacterial compounds from Artemisia annua L. that inhibit Clostridium perfringens growth. J. AOAC Int. 97: 1282-1290 (2014) https://doi.org/10.5740/jaoacint.SGEIvarsen
  11. Kim DH, Beik KY. The qualities and functionalities of the fermentation broth of fruits, vegetables and medicinal herbs. Korean J. Food Nutr. 20: 195-201 (2007)
  12. Kim WS, Choi WJ, Lee S, Kim WJ, Lee DC, Sohn UD, Shin HS, Kim W. Anti-inflammatory, antioxidant and antimicrobial effects of artemisinin extracts from Artemisia annua L. Korean J. Physiol. Pharmacol. 19: 21-27 (2015)
  13. Kim YW, Jang EJ, Kim CH, Lee JH. Sauchinone exerts anticancer effects by targeting AMPK signaling in hepatocellular carcinoma cells. Chem. Biol. Interact. 261: 108-117 (2017) https://doi.org/10.1016/j.cbi.2016.11.016
  14. Kim YM, Jeong HJ, Chung HS, Seong JH, Kim HS, Kim DS, Lee YG. Anti-oxidative activity of the extracts from Houttuynia cordata Thunb. fermented by lactic acid bacteria. J. Life Sci. 26: 468-474 (2016) https://doi.org/10.5352/JLS.2016.26.4.468
  15. Kim JM, Moon YS, Yoon KY, Suh SG. Quality properties and preference of fermented Gastrodia elata Blume. Korean J. Hortic. Sci. Technol. 28: 507-514 (2010)
  16. Kim HD, Yim SB, Oh HL, Jeon HL, Kim CR, Kim NY, Hong YP, Lee JH, Kim MR. The quality characteristics and antioxidant activity of extracts of Schisandra chinensis Baillon salad dressing prepared with yam juice and mulberry. Korean J. Food Cook. Sci. 28: 531-540 (2012) https://doi.org/10.9724/kfcs.2012.28.5.531
  17. Lee JH, Ahn J, Kim JW, Lee SG, Kim HP. Flavonoids from the aerial parts of Houttuynia cordata attenuate lung inflammation in mice. Arch. Pharm. Res. 38: 1304-1311 (2015a) https://doi.org/10.1007/s12272-015-0585-8
  18. Lee DS, Kang MS, Kim YC, Im NK, Kim HS, Jeong GS. Functionality analysis of Rhus javanica fermented by Lactobacillus spp. J. Life Sci. 23: 44-54 (2013) https://doi.org/10.5352/JLS.2013.23.1.44
  19. Lee KS, Kim JN, Chung HC. Study on anti-oxidative activities and beverage preferences relating to fermented lotus root and Platycodon grandiflorum extracts with sugar through lactic acid fermentation. J. East Asian Soc. Diet. Life 25: 183-192 (2015b) https://doi.org/10.17495/easdl.2015.2.25.1.183
  20. Lee SS, Kwon DJ. Quality characteristics of kimchi with Artemisia annua extracts. Korean J. Food Preserv. 22: 666-673 (2015) https://doi.org/10.11002/kjfp.2015.22.5.666
  21. Lu H, Wu X, Liang Y, Zhang J. Variation in chemical composition and antibacterial activities of essential oils from two species of Houttuynia THUNB. Chem. Pharm. Bull.(Tokyo) 54: 936-40 (2006) https://doi.org/10.1248/cpb.54.936
  22. Martinez RC, Bedani R, Saad SM. Scientific evidence for health effects attributed to the consumption of probiotics and prebiotics: an update for current perspectives and future challenges. Br. J. Nutr. 28: 1993-2015 (2015)
  23. Meng X, Kim IH, Jeong YJ , Cho YM, Kang SC. Anti-inflammatory effects of Saururus chinensis aerial parts in murine macrophages via induction of heme oxygenase-1. Exp. Bio. Med. 241: 396-408 (2016) https://doi.org/10.1177/1535370215614657
  24. Park LY. Effect of Houttuynia cordata Thunb. powder on the quality characteristics of bread. Korean J. Food Sci. Technol. 47: 75-80 (2015) https://doi.org/10.9721/KJFST.2015.47.1.75
  25. Park SY, Cho JY, Chung DO, Ham KS. Physicochemical characteristics and physiological activities of naturally fermented glasswort (Salicornia herbacea L.) juice. J. Korean Soc. Food Sci. Nutr. 40: 1493-1500 (2011a) https://doi.org/10.3746/jkfn.2011.40.11.1493
  26. Park SC. Characteristics of fermented omija (Schizandra chinensis Baillon) sugar treatment extracts by Lactobacillus sp. Korean J. Microbiol. 50: 60-66 (2014) https://doi.org/10.7845/kjm.2014.4006
  27. Park JE, Kim MJ, Park SH, Lee HS. Quality characteristics of noodle added with dried Saururus chinensis Baill. root powder. J Korean Soc. Food Sci. Nutr. 40: 1764-1768 (2011b)
  28. Park MK, Ngo V, Kwon YM, Lee YT, Yoo S, Cho YH, Hong SM, Hwang HS, Ko EJ, Jung YJ, Moon DW, Jeong EJ, Kim MC, Lee YN, Jang JH, Oh JS, Kim CH, Kang SM. Lactobacillus plantarum DK119 as a probiotic confers protection against influenza virus by modulating innate immunity. PLOS One 8: 1-10 (2013)
  29. Piasecka-Jozwiak K, Rozmierska J, Chablowska B, Stecka K, Skapska S, Kliszcz M, Szkudzinska-Rzeszowiak E. Starter cultures for lactic acid fermentation ofsweet pepper, pattypan squash andtomatoes. Pol. J. Food Nutr. Sci. 63: 95-102 (2013)
  30. Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 299: 152-178 (1999)
  31. Slezakova S, Ruda-Kucerova J. Anticancer activity of artemisinin and its derivatives. Anticancer Res. 37: 5995-6003 (2017)
  32. Song YE, Choi SR, Song EJ, Seo SY, Lee IS, Han HA, Lee KK, Song YJ, Kim YH, Kim MK, Park SY. Quality characteristics of fermentation Gastrodia elata Blume by saccharifying methods. Korean J. Food Nutr. 29: 698-705 (2016) https://doi.org/10.9799/ksfan.2016.29.5.698
  33. Teixeira RS, da Silva AS, Ferreira-Leitao VS, da Silva Bon EP. Amino acids interference on the quantification of reducing sugars by the 3,5-dinitrosalicylic acid assay mislead carbohydrase activity measurements. Carbohydr. Res. 363: 33-37 (2012) https://doi.org/10.1016/j.carres.2012.09.024