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

Effects of Zizyphus jujuba var. boeunesis Extracts on the Growth of Intestinal Microflora and Its Antioxidant Activities

대추 추출물이 장내 미생물의 생육에 미치는 영향 및 항산화 활성

  • Jeong, Hye-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Yi-Seul (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Ahn, Seung-Joon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Auh, Mi-Sun (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Ahn, Jun-Bae (Dept. of Food Service Industry, Seowon University) ;
  • Kim, Kwang-Yup (Dept. of Food Science and Technology, Chungbuk National University)
  • 정혜미 (충북대학교 식품공학과) ;
  • 김이슬 (충북대학교 식품공학과) ;
  • 안승준 (충북대학교 식품공학과) ;
  • 어미선 (충북대학교 식품공학과) ;
  • 안준배 (서원대학교 외식산업학과) ;
  • 김광엽 (충북대학교 식품공학과)
  • Received : 2011.01.13
  • Accepted : 2011.03.15
  • Published : 2011.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effects of jujube extracts on intestinal microflora, along with their antioxidant activities, according to extraction method. The antimicrobial activities of the extracts were measured using the agar diffusion method with a jujube extract concentration of 50 mg/mL. Neither the first nor second jujube extracts were inhibitory against the tested intestinal bacteria. However, water extracts of jujube significantly enhanced the growth of lactic acid bacteria, especially Bifidobacterium bifidum and Bifidobacterium adolescentis. Total phenol compounds and flavonoid compounds were higher in the 1st than in the 2nd water extracts. The EDA values of both water and ethanol extracts increased in proportion to the extract concentration. The 1st water extract showed the highest value among all the others, which was 85.60% at the concentration of 0.05 mg/mL. Furthermore, the 1st water extract showed stronger antioxidant activity than the other samples with an activity of 679.91 mg AA eq/g. These results support the potential use of jujube water extracts as a functional food component and a valuable resource for the development of nutraceutical foods, to increase the growth of Bifidobacterium spp. in the human intestine.

본 연구에서는 대추 추출물과 장내 유익균의 생육을 조절하여 장내 부패를 방지하기 위한 probiotics로서 유산균을 조합하기 위하여 대추 추출물이 장내 유익균 중에서도 유산균의 생육에 미치는 영향을 in vitro 상에서 알아보고자 하였다. 또한 증식인자로서 대추 추출물에 존재하는 당이 유산균의 생육에 어떠한 영향을 미치는가를 알아보기 위하여 추출 방법을 달리하여 당 함량이 다른 대추 1차 및 2차 열수, 에탄올 추출물을 각각 제조하였다. 이와 더불어 지역 특산물인 보은대추를 기능성식품 소재로 활용하기 위하여 페놀성 화합물과 항산화성을 검색하여 기능성식품으로 상품화하기 위한 기본 자료를 확보하고자 하였다. TLC와 HPLC 분석을 통해 장내 유익균의 증식인자로 작용할 수 있는 대추 추출물의 당 조성은 fructose, glucose, sucrose인 것을 확인하였고, 1차 추출물에 비하여 2차 열수 추출물은 fructose, glucose, sucrose가 각각 69, 74, 89% 감소하였으며 2차 에탄올 추출물은 63, 62, 83% 감소한 것을 확인할 수 있었다. 인체 장내세균에 대하여 대추 추출물을 50 mg/mL 농도로 하여 생육증진 효과를 분석한 결과, 대추 1차 열수 추출물에서 B. bifidum과 B. adolescentis가 다른 시험균주들에 비하여 대조군과 대수기에 도달하는 시간은 비슷하였지만, 대조군보다 높은 흡광도 값을 나타내어 생육을 증진시키는 결과를 보였다. 이는 대추 추출물에 존재하는 당이 prebiotics로 작용하여 Bifidobacterium 속의 생육을 증진시킨 것으로 사료되며 인체 장내 균총 조성을 바람직한 방향으로 개선시켜 장내 기능을 향상시킬 것으로 기대된다. 또한 당이 아닌 다른 기능성 성분에 의해 생육이 증진되는지를 알아보기 위해 기능성 물질인 페놀류의 함량과 항산화성을 분석하였다. 총 폴리페놀과 총 플라보노이드 함량을 측정한 결과, 대추 1차 열수 추출물에서 각각 11.63 mg/g, $247.45{\mu}g$/g으로 다른 추출물에 비해 높은 함량을 보여 주었다. DPPH에 의한 라디칼 소거능을 살펴본 결과, 대추 추출물의 농도가 높을수록 우수한 전자공여능을 나타내었으며 대추 1차 열수 추출물의 경우 다른 추출물에 비해 가장 높은 85.60%의 전자공여능을 보여 천연 항산화제인 ascorbic acid에 견줄 수 있는 기능성이 있음을 확인하였다. ABTS free 라디칼 소거활성을 통해서도 대추 1차 열수 추출물은 679.91 mg AA eq/g의 항산화력을 지니고 있어 다른 추출물에 비해 가장 좋은 항산화 활성을 나타내었다. 따라서 대추 1차 열수 추출물에는 당뿐만 아니라 항산화능, 폴리페놀, 플라보노이드 함량도 높아 B. bifidum과 B. adolescentis의 생육이 증진된 것으로 사료되며, 기능성 식품소재로 생리활성 성분을 함유하고 있는 대추 추출물에 Bifidobacterium 속을 이용하여 유산발효를 진행함으로써 기능성 발효 음료 개발 및 이유식과 같은 다양한 식품 개발에 응용될 수 있을 것으로 판단된다.

Keywords

References

  1. Ann YS. 2009. The encyclopedia of Korea crop land-race. Yiyu Publishing Co., Seoul, Korea. p 815-819.
  2. Huh BG, Park SG. 2008. When being anxious, our tree picture books which seeks rightly. Joongang Life Publishing Co., Seoul, Korea. p 87.
  3. Yu MH, Im HG, Lee HJ, Ji YJ, Lee IS. 2006. Components and their antioxidative activities of methanol extracts from sarcocarp and seed of Zizyphus jujuba var. intermis Rehder. Korean J Food Sci Technol 38: 128-134.
  4. Cummings JH, Macfarlane GT. 1991. The control and consequences of bacterial fermentation in the human colon. J Appl Bacteriol 70: 443-459. https://doi.org/10.1111/j.1365-2672.1991.tb02739.x
  5. Mitsuoka T. 1990. A color atlas of anaerobic bacteria. Shobunsha, Tokyo, Japan. p 51.
  6. Lee HS, Sang JJ, Lee SD, Moon JY, Kim AJ, Ryu KS. 2001. Effect of dietary mulberry leaf on the composition of intestinal microflora in SD rats. Korean J Food Sci Technol 33: 252-255.
  7. Smith LDS. 1979. Virulence factors of Clostridium perfringens. Reviews of Infectious Disease 1: 254-262. https://doi.org/10.1093/clinids/1.2.254
  8. Bartlett JG. 2002. Antibiotic-associated diarrhea. N Engl J Med 346: 334-339. https://doi.org/10.1056/NEJMcp011603
  9. FAO/WHO. 2001. Guidelines for the evaluation of probiotics in food. Report of a joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food. London, Ont., Canada.
  10. Oh SJ. 2008. Probiotics and prolongation of life. Korean J Dairy Sci Technol 26: 31-37.
  11. Ku KH, Park DJ, Mok CK. 1997. Effect of yeast fermentation on the production of soy-oilgosaccharides from bean cooking water. Korean J Food Sci Technol 29: 133-137.
  12. Choi JB, Shin YW, Paek NS, Kim YM. 2004. Influence of herbal extract on lactic acid bacteria growth and cyoprotectants. Korean J Food & Nutr 17: 286-293.
  13. Hong JY, Nam HS, Shin SR. 2010. Changes on the antioxidant activities of extracts from the Ziziphus jujube miller fruits during maturation. Korean J Food Preserv 17: 712-719.
  14. Kim HK, Joo KJ. 2005. Antioxidative capacity and total phenolic compounds of methanol extract from Zizyphus jujuba. J Korean Soc Food Sci Nutr 34: 750-754. https://doi.org/10.3746/jkfn.2005.34.6.750
  15. Lee YG, Cho SY. 1995. Effect of jujube methanol extract on benzo(a)pyrene induced hepatotoxicity. J Korean Soc Food Nutr 24: 127-132.
  16. Rhee YK, Kim DH, Han MJ. 1998. Inhibitory effect of Zizyphi fructus on $\beta$-glucuronidase and tryptophanase of human intestinal bacteria. Korean J Food Sci Technol 30: 199-205.
  17. Han BH, Park MH. 1987. Sedative activity and its active components of Zizyphi fructus. Arch Pharm Res 10: 208-211. https://doi.org/10.1007/BF02857741
  18. Oh MH, Kim KY. 2010. Effect of Artemisia capillaris extracts on intestinal microflora in vitro and in vivo. J Korean Soc Food Sci Nutr 39: 1587-1594. https://doi.org/10.3746/jkfn.2010.39.11.1587
  19. Ra BH, Lee WJ, Cho YW, Kim KY. 2009. Effect of cactus extracts on human intestinal microflora. J Agric Life Sci 43: 45-54.
  20. Park JY, Jang JY, Lee MK, Park EM, Kim MJ, Son DH, Chung HC, Cho SY. 2002. Effect of dandelion (Taraxacum officinale) extracts on the intestinal microorganisms of streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 31: 1112-1118. https://doi.org/10.3746/jkfn.2002.31.6.1112
  21. Jung SW, Noh WS. 2006. The effect of jujube extract on the growth of lactic acid bacteria. J East Asian Soc Dietary Life 16: 349-356.
  22. Min YK, Lee MK, Jeong HS. 1997. Fermentation characteristics of jujube alcoholic beverage from different additional level of jujube fruit. Agric Chem Biotechnol 40: 433-437.
  23. Park OJ, Kim NY, Ham MJ. 2003. The effect of jujubi, ginseng and garlic on the TBA value and microbial count of samgaetang during refrigerated storage. Korean J Soc Food Cookery Sci 19: 591-595.
  24. Jung DS, Lee YK, Lim KW. 2000. Characteristics of fermented fruit and vegetable mixed broth using by bacteriocin producting lactic acid bacteria and yeast. Korean J Food Sci Technol 32: 1358-1364.
  25. Mitsuoka T. 1980. A color Atlas of anaerobic bacteria. Chongmoon Publishing Co., Tokyo, Japan. p 69-89.
  26. Kwon YJ, Jang GC, Rah HH, Kim YH, Rhee MS. 2005. The study of sugar analysis in licorice extract by HPLC. J Korean Soc Tobacco Sci 27: 114-119.
  27. Moon YG, Her MS. 2007. Screening of antioxidative and antibacterial activity from methanol extracts of indigenous plants Jeju-island. Korean J Biotechnol Bileng 22: 78-83.
  28. Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964. https://doi.org/10.1021/jf0255937
  29. Choi Y, Kim M, Shin JJ, Park JM, Lee J. 2003. The antioxidant activities of the some chemical test. J Korean Soc Food Sci Nutr 32: 723-727. https://doi.org/10.3746/jkfn.2003.32.5.723
  30. Blois MS. 1958. Antioxidant determinations by the use a stable free radical. Nature 181: 1199-1203. https://doi.org/10.1038/1811199a0
  31. Seok JJ. 1983. Sugar components of dry fruits. Japan J Food & Nutr 36: 53-55. https://doi.org/10.4327/jsnfs.36.53
  32. Tomada M, Asakura H, Iida A. 1969. Water-soluble carbohydrates of Zizyphi fructus. Chem Pharm Bull 26: 1798-1802.
  33. Baek KW, Lee SY, Han DS, Kim JJ. 1969. Studies on components of the jujube in Korea. J Kangwon National University 3: 21-24.
  34. Yook CS. 1972. Screening test on the components of the genus Zizyphus in Korea. Kor J Pharmacog 3: 27-29
  35. Ann YG, Kim SK, Shin CS. 1997. Sugars in Korea jujube fruit and jujube fruit drink. Korean J Food & Nutr 10: 314-319.
  36. Morton J. 1987. Indian jujube. In Fruits of Warm Climates. Julia F, ed. Morton, Miami, FL, USA. p 272-275.
  37. Oh SL, Kim SS, Min BY, Chung DH. 1990. Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of L. chinensis M, A. acutiloba K., B. Chinensis and A. sessiliflorum S. Korean J Food Sci Technol 22: 76-81.
  38. Min SH, Lee BR. 2007. Antioxidant activity of medicinal plant extracts cultivated in Jecheon. Korean J Food Culture 22: 336-341.
  39. Ju Io, Jung GT, Ryu J, Choi JS, Choi YG. 2005. Chemical components and physiological activities of bamboo (Phyllostachys bambusoides starf) extracts prepared with different methods. Korean J Food Sci Technol 37: 542-548.
  40. Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR. 2004. Screening of the antioxidant activity of some medicinal plants. Korean J Food Sci Technol 36: 333-338.
  41. Park YS. 2002. Antioxidative activities and contents of polyphenolic compound of medicinal herb extracts. J East Asian Soc Dietary Life 12: 23-31.
  42. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3

Cited by

  1. Qualities of Muffins Made with Jujube Powder vol.41, pp.12, 2012, https://doi.org/10.3746/jkfn.2012.41.12.1792
  2. Samsoeum water extract attenuates allergic airway inflammation via modulation of Th1/Th2 cytokines and decrease of iNOS expression in asthmatic mice vol.15, pp.1, 2015, https://doi.org/10.1186/s12906-015-0561-3
  3. Comparison of Property Changes of Black Jujube and Zizyphus jujube Extracts during Lactic Acid Fermentation vol.41, pp.10, 2012, https://doi.org/10.3746/jkfn.2012.41.10.1346
  4. Antimicrobial Activity of Ethanol Extracts from Medicinal Herbs and Its Active Compound against Plant Pathogens vol.35, pp.3, 2016, https://doi.org/10.5338/KJEA.2016.35.3.28
  5. Quality characteristics and antioxidant activity of black Doraji-apple juice mixed with jujube extracts vol.21, pp.2, 2014, https://doi.org/10.11002/kjfp.2014.21.2.199
  6. Quality Characteristics and Antioxidant Activity of Espresso Coffee Prepared with Green Bean Fermented by Lactic Acid Bacteria vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1799
  7. Effect of ginger and cinnamon extract mixtures on the growth of intestinal bacteria and intestinal inflammation vol.60, pp.4, 2017, https://doi.org/10.3839/jabc.2017.050
  8. Effect of Natural Extracts on Oral Care Probiotics Weissella cibaria CMU and Periodontal Pathogens vol.43, pp.4, 2018, https://doi.org/10.11620/IJOB.2018.43.4.193
  9. 전처리 방법을 달리한 섬애약쑥 에탄올 추출물의 이화학적 특성 vol.27, pp.1, 2011, https://doi.org/10.5352/jls.2017.27.1.23
  10. 제2형 당뇨 마우스에서 십조탕(十棗湯)에 의한 혈당 및 신기능 부전 개선효과 vol.32, pp.1, 2017, https://doi.org/10.6116/kjh.2017.32.1.15.
  11. 덖음온도를 달리하여 전저리한 삼백초 건조물의 이화학적 특성 및 물과 70% 에탄올 추출물의 항산화효과 vol.52, pp.4, 2019, https://doi.org/10.4163/jnh.2019.52.4.399