Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Components between Mulberry Leaf Tea and Fermented Mulberry Leaf Tea

뽕잎차와 뽕잎발효차의 성분 비교

  • Ye, Eun-Ju (Efficacy and Safety Research Center for Traditional Oriental Medicine, Daegu Haany University, Kyungbuk Technopark) ;
  • Bae, Man-Jong (Dept. of Herbal Foodceutical Science, Daegu Haany University)
  • 예은주 ((재)경북테크노파크 대구한의대학교 한방생명자원특화센터 효능검증원) ;
  • 배만종 (대구한의대학교 한방식품약리학과)
  • Published : 2010.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to compare and analyze the active and general components between mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). Among the general ingredients, the crude lipids of FMLT contained higher than that of MLT, while the level of carbohydrates was higher in the MLT. Although free sugar of FMLT was a lower concentration than MLT, the value of maltose was higher in the MLT. In FMLT, maltose was not analyzed but small amount of lactose was analyzed. In addition, the level of total free amino acid of MLT was higher than that of FMLT. The level of glutamic acid was highest in MLT, while that of cystine was highest in FMLT. The value of $\gamma$-aminobutyric acid (GABA) was greater in the derivatives of amino acids, and the content was similar for both MLT and FMLT. FMLT also contained a lower level of unsaturated fatty acids than MLT. In addition, the content of total mineral was higher in FMLT, and the level of K was the highest and similar in both teas.

본 연구는 식용식물로의 가치뿐만 아니라 약용으로 가치가 인정되는 뽕잎에 미생물 생균제를 이용한 뽕잎발효차 개발을 통하여 기능성 소재 개발 및 새로운 제품 개발의 방안을 제시하고자 뽕잎차 및 뽕잎발효차의 일부 성분을 분석하였다. 두 시료간의 일반성분 중에서 지방 함량이 뽕잎발효차가 더 높았고, 탄수화물의 함량은 뽕잎차가 더 높았다. 유리당을 분석한 결과 뽕잎발효차가 뽕잎차에 비해 전체 유리당 함량이 줄어들었으며, 특히 뽕잎차에서는 maltose 함량이 가장 높았으나 뽕잎발효차의 경우 maltose가 분석되지 않았고 lactose가 소량 분석되었다. 총 유리아미노산 함량은 뽕잎차가 뽕잎발효차보다 높았으며 뽕잎차에서는 glutamic acid, 뽕잎발효차에서는 cystine의 함량이 가장 많았다. 아미노산 유도체에서는 $\gamma$-aminobutyric acid(GABA) 성분 함량이 가장 높았으며 각 시료 간 함량은 비슷하였다. 지방산의 조성에서는 뽕잎발효차가 뽕잎차에 비해 불포화 지방산이 다소 감소하는 경향을 나타내었다. 따라서 본 연구의 결과를 종합해 보면 식용식물로서 뿐만 아니라 약용으로도 가치가 있는 뽕잎에 생균제를 이용하여 개발한 뽕잎발효차를 뽕잎차와 비교하였을 때 뽕잎발효차에서 유리당과 유리아미노산의 함량이 감소하는 경향을 나타내었으나 그 유용성분 및 특이성분의 함량은 충분히 유지되고 있었다.

Keywords

References

  1. Lee JR, Hah YJ, Lee JW, Song YM, Jin SK, Kim IS, Hah KH, Kwak SJ. 2002. Physico-chemical and sensory properties of emulsified sausages containing mulberry and persimmon leaf powder. Korean J Food Sci Ani Resour 22: 330-336.
  2. Bang HS, Lee WC, Chon HR, Choi YC, Kim HB. 1998. Varietal comparison of $\gamma$-aminobutyric acid content in mulberry root bark. Kor J Seric Sci 40: 13-16.
  3. Kim SY, Gao JJ, Lee WC, Ryu KS, Lee KR, Kim YC. 1999. Antioxidative flavonoids from the leaves of Morus alba. Arch Pharm Res 22: 81-85. https://doi.org/10.1007/BF02976442
  4. Narayan VS, Nair PM. 1990. Metabolism, enzymology and possible roles of 4-amonobutyrate in higher plants. Phytochemistry 29: 367-375. https://doi.org/10.1016/0031-9422(90)85081-P
  5. Omori M, Yano T, Okamoto J, Tsushida T, Murai T, Higuchi M. 1987. Effect of anaerobically treated tea (Gabaron tea) on blood pressure of spontaneously hypertensive rats. Nippon Nigeikagaki Kaishi 61: 1449-1451. https://doi.org/10.1271/nogeikagaku1924.61.1449
  6. Tews JK. 1981. Dietary GABA decreases body weight of genetically obese mice. Life Sci 29: 2535-2542. https://doi.org/10.1016/0024-3205(81)90709-8
  7. Kimura M, Chen F, Nakashimqa N, Kimura I, Asano N, Koya S. 1995. Anti hyperglycemic effect of N-containing sugars delivered from mulberry leaves in streptozotocininduced diabetic mice. J Traditional Medicine 12: 214-219.
  8. Sung GB. 1998. Recent mulberry research trend and direction for the improvement. Korean J Seric Sci 40: 180-184.
  9. Yen GC, Wu SC, Duh PD. 1996. Extraction and identification of anti-oxidant components from the leaves of mulberry (Morus alba L.). J Biol Chem 261: 12879-12882.
  10. 채수규, 강갑석, 마상조, 방광웅, 오문헌, 오성훈. 2003. 표준식품분석학. 지구문화사, 서울. p 228-229.
  11. AOAC. 1984. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Arington, VA, USA. Vol 33, p 10-13.
  12. 한국식품영양과학회. 2000. 식품영양실험핸드북. 효일출판사, 서울. p 124-126.
  13. AOAC. 1995. Official methods of analysis. 16th ed. Association of Analytical Chemists Inc, Washington, DC, USA. Chapter 43, p 2.
  14. Yun SJ, Kim NY, Jang MS. 1994. Free sugars, amino acids, organic acids and minerals of the fruits of paper mulberry (Broussonetia kazinoki Siebold). J Korean Soc Food Nutr 23: 950-953.
  15. 한국식품공업협회. 2008. 식품공전. p 310-311.
  16. Duncan DB. 1955. Multiple range and multiple test. Biometeics 11: 1-42. https://doi.org/10.2307/3001478
  17. Jo KH, Pae YR, Yang EJ, Park EJ, Ma SJ, Park SP, Chung DO, Jung ST. 2006. Major constituents and bioactivities of tea products by various manufacturing. Korean J Food Preserv 13: 596-602.
  18. Park CS. 2005. Component and quality characteristics of powdered green tea cultivated in Hwagae area. Korean J Food Preserv 12: 36-42.
  19. Lee YL, Ahn MS, Hong KH. 1998. A study on the content of general compounds, amino acid, vitamins, catechins, alkaloids in green, oolong and black tea. J Fd Hyg Safety 13: 377-382.
  20. Park BH, Back KY, Lee SI, Kim SD. 2008. Quality and antioxidative characteristics of Cudrania ticuspidata leaves tea. Korean J Food Preserv 15: 461-468.
  21. Lim MJ. 2005. Physiological activity and physicochemical properties of Morus alba leaf tea. MS Thesis. Jinju National University, Jinju, Korea. p 11-24.
  22. Choi OJ, Choi KH. 2003. The physicochemical properties of Korean wild tea (green tea, semi fermented tea, and black tea) according to degree of fermentation. J Korean Soc Food Sci Nutr 32: 356-362. https://doi.org/10.3746/jkfn.2003.32.3.356
  23. Chung YH, Shin MK. 2005. A study on physicochemical properties of Korean teas according to degree of fermentation. Korean J Food & Nutr 18: 94-101.
  24. Mau JL, Chyau CC, Li JY, Tseng YH. 1997. Flavor components in straw mushrooms Volariella volvacea harvested at different stages of maturity. J Agric Food Chem 45: 4726-4729. https://doi.org/10.1021/jf9703314
  25. Solms J. 1969. The taste of amino acids, peptides and proteins. J Agric Food Chem 17: 686-688. https://doi.org/10.1021/jf60164a016
  26. Shin GH. 2004. A study on the content changes and antimicrobial activity of Korean teas according to degree of fermentation. PhD Dissertation. Sunchon University, Sunchon, Korea. p 9-59.

Cited by

  1. Physicochemical Characteristics and Biological Activities of Artemisia Argyi H. vol.24, pp.4, 2014, https://doi.org/10.5352/JLS.2014.24.4.377
  2. Enhancement of 1-deoxynojirimycin content and α-glucosidase inhibitory activity in mulberry leaf using various fermenting microorganisms isolated from Korean traditional fermented food vol.19, pp.6, 2014, https://doi.org/10.1007/s12257-014-0277-0
  3. Effect of Fermentation Time on the Chemical Composition of Mulberry (Morus alba L.) Leaf Teas vol.19, pp.4, 2011, https://doi.org/10.7783/KJMCS.2011.19.4.276
  4. Active Ingredients and Antioxidant Activities of Salvia plebeia R. Br. According to Pretreatment Conditions vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1948
  5. Development of Mulberry-leaf Tea Containing γ-Aminobutyric Acid (GABA) by Anaerobic Treatments vol.47, pp.5, 2015, https://doi.org/10.9721/KJFST.2015.47.5.652
  6. Development of Optimization Mixture Tea prepared with Roasting Mulberry Leaf and Fruit vol.29, pp.6, 2016, https://doi.org/10.9799/ksfan.2016.29.6.1040
  7. Quality Characteristics of Sauce for Meat prepared with Mulberry Leaf Powder and Mulberry Fruit Powder vol.29, pp.4, 2016, https://doi.org/10.9799/ksfan.2016.29.4.513
  8. 반응표면분석법을 이용한 최적 비율의 뽕잎과 오디 분말 첨가 기능성 녹두죽의 품질특성 vol.49, pp.6, 2010, https://doi.org/10.9721/kjfst.2017.49.6.699