Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics and Anti-proliferative Effects of Dropwort Extracts Fermented with Fructooligosaccarides on HepG2 Cells

미나리 프락토올리고당 발효액의 발효기간에 따른 품질특성 및 간암세포 증식 억제 효과

  • Kim, Min-Ju (Department of Food and Technology, Keimyung University) ;
  • Yang, Seun-Ah (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Park, Jung-Hyun (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Kim, Hyeok-Il (Department of Food and Technology, Keimyung University) ;
  • Lee, Sam-Pin (Department of Food and Technology, Keimyung University)
  • 김민주 (계명대학교 식품가공학과) ;
  • 양선아 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 박정현 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 김혁일 (계명대학교 식품가공학과) ;
  • 이삼빈 (계명대학교 식품가공학과)
  • Received : 2011.01.19
  • Accepted : 2011.04.25
  • Published : 2011.08.31
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Abstract

The quality characteristics and effects on the proliferation of human hepatoma HepG2 cells due to dropwort (Oenanthe javanica) extracts naturally fermented with fructooligosaccharides were investigated. Dropwort was fermented by steeping with the same weight of oligosaccaride at room temperature for 1 year, and then stored at 4$^{\circ}C$ for 1 or 2 more years. During the fermentation periods, total flavonoid content, Hunter's color (a value), and viable cell counts decreased, but reducing sugars including glucose and fructose increased. HepG2 cell proliferation was inhibited significantly by the three extracts, but no effects were observed on Chang cells. In particular, the dropwort extract fermented for 1 year showed the highest inhibitory effect. These results demonstrate that the quality characteristics and anti-proliferative effects of dropwort were affected by fermentation period. It is concluded that dropwort extract fermented for 1 year showed the highest functional properties and quality.

발효기간에 따른 미나리 발효추출액의 품질 특성을 검토하고 간암세포주에 대한 증식 억제 효과를 알아보았다. 발효 숙성 기간 중에 총 플라보노이드 함량, 색도 및 생균수는 감소하였으며, 포도당과 과당과 같은 환원당 함량은 증가하였다. 정상 간세포주와 간암 세포주를 이용하여 농도별로 시료 처리를 한 후 각 세포의 증식에 대한 효과를 알아 본 결과, 미나리 발효액이 정상 간세포의 증식에는 영향을 미치지 않았으며, 인간유래 간암 세포주인 HepG2의 증식을 농도 의존적으로 억제하였다. 특히 미나리발효액 1년에서 현저한 억제 효과를 확인하였다. 본 연구 결과는 미나리 발효액의 발효 기간에 따른 품질의 변화 및 간암세포 성장 억제 효능을 확인함으로서, 천연의 미나리 발효 추출액을 다양한 식품 산업에 활용하기 위한 기초적 데이터를 처음으로 제시했다.

Keywords

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