Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food

전통장류로부터 분리한 발효미생물을 이용한 꾸지뽕 열매 발효물의 특성 및 장류제품 개발

  • 이은실 ((재)발효미생물산업진흥원) ;
  • 조승화 ((재)발효미생물산업진흥원) ;
  • 임은정 ((재)발효미생물산업진흥원) ;
  • 김윤순 ((재)발효미생물산업진흥원) ;
  • 박해석 ((재)발효미생물산업진흥원) ;
  • 김명곤 (전북대학교 농업생명과학대학 식품공학과) ;
  • 조성호 ((재)발효미생물산업진흥원)
  • Received : 2014.10.20
  • Accepted : 2014.12.05
  • Published : 2014.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

The aim of this study was to develop a new functional traditional fermented soybean food using Cudrania tricuspidata fruits and fermentation microbes isolated from traditional fermented food. Aspergillus oryzae koji, Lactobacillus sp., and Bacillus sp. were used for the selection of a suitable microbe for the fermentation of Cudrania tricuspidata fruits, and as a result, Bacillus licheniformis SCDB 1234 was selected. SCDB 1234 enhanced the concentration of kaempferol in the Cudrania tricuspidata fruits from 9.54 to $217.04{\mu}g/g$ (about 22 times). The DPPH radical scavenging activity of the fermented materials was similar to that of BHA and BHT (92~99 ppm). The tyrosinase inhibitory activity was high with arbutin (95 ppm) and kojic acid (90 ppm). Doenjang-added fermentation materials of the Cudrania tricuspidata fruits were developed, and the organic acid, reducing sugar, and free amino acid of the developed Doenjang were analyzed. The pancreatic lipase inhibitory (PLI) activity and ${\alpha}$-glucosidase inhibitory (AGI) activity of the fermentation materials of the Cudrania tricuspidata fruits and the developed Doenjang were investigated, and it was found that after fermentation, the PLI and AGI activities of the fermentation materials of the Cudrania tricuspidata fruits were higher than those before fermentation, and that the AGI activity of the developed Doenjang after aging ($91.25{\pm}0.04%$) was higher than that before aging ($84.89{\pm}0.08%$).

전통발효식품으로부터 분리한 발효능이 우수한 미생물과 기능성이 밝혀진 농특산 향토자원을 활용한 새로운 기능성 장류를 개발하고자 하였다. 꾸지뽕 열매를 A. oryzae koji, Lactobacillus 6종 및 Bacillus 2종에 대하여 발효시킨 결과, B. licheniformis SCDB 1234 균주가 kaempferol 함량을 $9.54{\mu}g/g$에서 $217.04{\mu}g/g$을 약 22배 증강시켜 최종 발효균주로 선발되었다. 꾸지뽕 열매를 선발균주를 활용하여 발효한 발효물 20배 희석액의 DPPH 항산화 활성은 대조구인 BHA, BHT의 92~99 ppm 농도와 유사한 활성을 보였고, tyrosinase 저해 활성도 arbutin이나 kojic acid의 95 ppm과 90 ppm과 같은 높은 저해 활성을 보였다. 꾸지뽕 열매 발효물을 첨가한 된장을 개발하여 유기산, 유리당 및 유리 아미노산을 분석하였다. 전반적으로 꾸지뽕 열매 발효물을 첨가하지 않은 장류와 유의적인 차이점을 보이진 않았다. 꾸지뽕 열매 발효물과 개발한 된장의 pancreatic lipase 저해활성을 측정하였다. 발효물의 경우에는 발효전보다 발효후에 더 높은 80% 이상의 높은 저해능을 보여주었다. 개발한 된장은 숙성전 된장이 숙성후 된장에 비해 더 높은 저해능을 보여주었다. 항당뇨 효과로 AGI활성을 분석한 결과, 꾸지뽕 열매는 발효전보다 발효후에 활성이 높게 측정되었고, 꾸지뽕 열매 발효액 10%를 첨가한 숙성전 된장의 AGI활성은 $84.89{\pm}0.08%$, 숙성후 된장은 $91.25{\pm}0.04%$를 나타내었다. 결론적으로 꾸지뽕 열매의 발효물의 생리활성 및 항산화 활성은 발효를 통하여 상승함을 보여주었고, 새로운 건강기능성 식품 개발에 활용가능성이 높은 잠재적 소재임을 보여준다.

Keywords

References

  1. Lee HJ, Do JR, Kwon JH, Kim HK (2011) Physiological activities of extracts from different parts of Cudrania tricuspidata. J Korean Soc Food Sci Nutr, 40, 942-948 https://doi.org/10.3746/jkfn.2011.40.7.942
  2. Lee HJ, Do JR, Kwon JH, Kim HK (2011) Inhibition of adipogenesis in 3T3-L1 adipocytes with water and ethanol extracts of Cudrania tricuspidata leaves. Korean J Food Preserv, 18, 244-249 https://doi.org/10.11002/kjfp.2011.18.2.244
  3. Lee CM, Lee TJ, Kim BH (2011) Improving effect of Cudrania tricuspidata ethanol extract on lipid profile and blood glucose in HFD-induced obese mice. J Inves Cosmetol, 7, 309-318 https://doi.org/10.15810/jic.2011.7.3.010
  4. Cha JY, Cho YS (2001) Effect of stem bark extract from Morus alba and Cudrania tricuspidata on the concentrations of lipids and tissue lipid peroxidation in the cholesterol-fed rats. Korean J Food Sci Technol, 33, 128-134
  5. Cho JY, Ji SH, Moon JH, Lee KH, Jung KH, Park KH (2008) A novel benzoyl glucoside and phenolic compounds from the leaves of Camellia japonica. Food Sci Biotechnol, 17, 1060-1065
  6. Glasser G, Graefe EU, Struck F, Veit M, Gebhardt R (2002) Comparison of antioxidative capacities and inhibitory effects on cholesterol biosynthesis of quercetin and potential metabolites. Phytomedicine, 9, 33-40 https://doi.org/10.1078/0944-7113-00080
  7. Lee JY, Moon SO, Kwon YJ, Rhee SJ, Park HR, Choi SW (2004) Identification and quantification of anthocyanins and flavonoids in Cudrania tricuspidata cultivars. Food Sci Biotechnol, 13, 176-184
  8. Yamaguchi F, Ariga T, Y. Yoshimura Y, Nakazawa H (2000), Antioxidative and anti-glycation activity of garcinol from Garcinia indica fruit rind. J Agric Food Chem, 48, 180-185 https://doi.org/10.1021/jf990845y
  9. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1990-1200
  10. Jung SW, Lee NK, Kim SJ, Han DS (1995) Screening of tyrosinase inhibitor from plants. Korean J Food Sci Technol, 27, 891-896
  11. Jung SA, Kim KBWR, Kim DH, Cho JY, Kim TW, Ahn DH (2012) Lipase inhibitory mode of dieckol isolated from Eisenia bucyclis ethanol extract. Korean J Microbiol Biotechnol, 41, 112-118 https://doi.org/10.4014/kjmb.1210.10003
  12. Watanabe J, Kawabata J, Kurihara H, Niki R (1997) Isolation and identification of ${\alpha}$-glucosidase inhibitors from tochucha (Eucommia ulmoides). Biosci Biotech Biochem, 61, 177-178 https://doi.org/10.1271/bbb.61.177
  13. Seo MJ, Kang BW, Park JU, Kim MJ, Lee HH, Kim NH, Kim KH, Rhu EJ, Jeong YK (2013) Effect of fermented Cudrania tricuspidata fruit extracts on the generation of the cytokines in mouse spleen cells. J Life Sci, 23, 682-688 https://doi.org/10.5352/JLS.2013.23.5.682
  14. Miura T, Kato A (1995) The difference in hypoglycemic action between polygonati rhizoma and Polygonati officinalis rhizoma. Biol Pharm Bull, 18, 1605-1606 https://doi.org/10.1248/bpb.18.1605
  15. Roh SW, Kim JB (2008) Effects of polygonati rhizoma on the diet-induced hyperlipidemia in rats. Korean J Oriental Physiol Pathol, 22, 1147-1151
  16. Parveen Z, Deng Y, Saeed MK, Dai, R, Ahamad W, Yu YH (2007) Antiinflammatory and analgesic activities of thesium chinense turcz extracts and its major flavonoids, kaempferol and kaempferol-3-O-glucoside. Yakugaku Zasshi, 127, 1275-1279 https://doi.org/10.1248/yakushi.127.1275
  17. Singh R, Singh B, Singh S, Kumar N, Kumar S, Arora S (2008) Anti-free radical activities of kaempferol isolated from Acacia nilotica (L.) Willd Ex Del. Toxicol In Vitro, 22, 1965-1970 https://doi.org/10.1016/j.tiv.2008.08.007
  18. Gabrielska J, Soczynska-Kordala M, Przestalski S (2005) Antioxidative effect of kaempferol and its equimolar mixture with phenyltin compounds on UV-irradiated liposome membranes. J Agric Food Chem, 53, 76-83 https://doi.org/10.1021/jf0401120
  19. Kang DH, Kim JW, Youn KS (2011) Antioxidant activities of extracts from fermented mulberry (Cudrania tricuspidata) fruit. and inhibitory actions on elastase and tyrosinase. Korean J Food Preserv, 18, 236-243 https://doi.org/10.11002/kjfp.2011.18.2.236
  20. Baek LM (2009) Effect of soybean germination on the quality characteristics of Cheongkookjang inoculated with Bacillus licheniformis B-59 isolated from rice straw. MS Thesis, Catholic University of Daegu, Gyeongsan, Korea, p 34
  21. Lee SG, Kim HJ, Lee SP, Lee IS (2009) Antioxidant and anticancer activities of defatted soybean grits fermented by Bacillus subtilis NUCI. J Korean Soc Food Sci Nutr, 38, 657-662 https://doi.org/10.3746/jkfn.2009.38.6.657
  22. Kwon HY, Kim YS, Kwon GS, Kwon CS, Sohn HY (2004) Isolation of immuno-stimulating strain Bacillus pumilus jb-1 from Chungkook-jang and fermentation characteristics of jb1. Korean J Microbial Biotechnol, 32, 291-296
  23. Villa D, Fern'andez-Pach' MS, Moy'a ML, Troncoso AM, Garcia-Parrilla MC (2007) Radical scavenging ability of polyphenolic compounds towards DPPH free radical. Talanta, 71, 230-35 https://doi.org/10.1016/j.talanta.2006.03.050
  24. Oh GS, Kang KJ, Hong YP, An YS, Lee HM (2003) Distribution of organic acids in traditional and modified fermented foods. J Korean Soc Food Sci Nutr, 32, 1177-1185 https://doi.org/10.3746/jkfn.2003.32.8.1177
  25. Jeon JH, Kim JS, Lee SD, Choi SH, Oh MJ (1998) Studies on the contents of free amino acids, organic acids isoflavones in commercial soybean paste. J Korean Soc Food Sci Nutr, 27, 10-15
  26. Kim SH, Kim SJ, Kim BH, Kang SG, Jung ST (2000) Fermentation of doenjang with salt. Korean J Food Sci Technol, 32, 1365-1370
  27. Yang SH, Choi MR, Kim JK, Chung YG (1992) Characteristics of the taste in traditional Korean soybean paste. J Korean Soc Food Sci Nutr, 21, 443-448
  28. Jung BM, Roh SB (2004) Physicochemical quality comparsion of commercial Doenjang and traditional green tea Doenjang. J Korean Soc Food Sci Nutr, 33, 132-139 https://doi.org/10.3746/jkfn.2004.33.1.132
  29. Kwon OJ, Lee HY, Kim TH, Kim SG (2014) Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides. Korean J Food Preserv, 21, 421-426 https://doi.org/10.11002/kjfp.2014.21.3.421
  30. Jo YH (2014) Chemical constitutes of the roots of Cudrania tricuspidata and their pancreatic lipase inhibitory activity. MS Thesis, Chungbuk National University, Cheongju, Korea, p 21-65
  31. Shinde J, Taldone T, Barletta M, Kunaparaju N, Hu B, Kumar S, Placido J, William ZS (2008) ${\alpha}$-Glucosidase inhibitory activity of Syaygium cumini (Linn.) Skeels seed kernel in vitro and in Goto-Kakizaki (GK) rats. Carbohyd Res 343, 1278-1281 https://doi.org/10.1016/j.carres.2008.03.003
  32. Baron AD (1998) Postprandial hyperglycemia and ${\alpha}$-glucosidase inhibitors. Diabetes Res Clin Pr, 40, 51-55 https://doi.org/10.1016/S0168-8227(98)00043-6
  33. Lee SY, Kim IS, Park SL, Lim SI, Choi1 HS (2012) Antidiabetic activity and enzymatic activity of commercial Doenjang certified for traditional foods. KSBB J, 27, 361-366 https://doi.org/10.7841/ksbbj.2012.27.6.361

Cited by

  1. Quality Characteristics of Doenjang Prepared with Fermented Hwangchil (Dendropanax morbifera) Extract vol.45, pp.3, 2016, https://doi.org/10.3746/jkfn.2016.45.3.372
  2. -Hydroxybenzyl alcohol inhibits four obesity-related enzymes in vitro pp.10956670, 2018, https://doi.org/10.1002/jbt.22223
  3. Quality Characteristics of Fresh Noodle with Freeze-dried Mulberry (Cudrania tricuspidata) Powder vol.28, pp.5, 2014, https://doi.org/10.17495/easdl.2018.8.28.5.375
  4. Effects of Maclura tricuspidata (Carr.) Bur fruits and its phytophenolics on obesity‐related enzymes vol.44, pp.1, 2014, https://doi.org/10.1111/jfbc.13110
  5. 토마토 발효액을 이용한 고추장의 이화학적 및 기능적 특성 vol.52, pp.2, 2014, https://doi.org/10.9721/kjfst.2020.52.2.183
  6. Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes vol.9, pp.9, 2014, https://doi.org/10.3390/foods9091232
  7. Phenolic Composition, Phenolic Content, and Antioxidant Activity of Doenjang Added with Root Vegetables Powder vol.31, pp.1, 2014, https://doi.org/10.17495/easdl.2021.2.31.1.50
  8. Effects of different drying methods on antioxidant activities of Cudrania Tricuspidata fruit powder and its effects on the product quality of marinated chicken breast vol.45, pp.10, 2014, https://doi.org/10.1111/jfpp.15830