Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Sensory quality, antioxidant, and inhibitory activities of XO and AO of Smilax china leaf tea fermented by Aspergillus oryzae

Aspergillus oryzae 발효 청미래덩굴잎 분말차의 관능적 품질 및 항산화능과 xanthine oxidase 및 aldehyde oxidase 저해활성

  • Lee, Sang-Il (Department of Food, Nutrition and Cookery, Keimyung College) ;
  • Lee, Ye-Kyung (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) ;
  • Kim, Soon-Dong (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) ;
  • Yang, Seung Hwan (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) ;
  • Suh, Joo-Won (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University)
  • 이상일 (계명문화대학교 식품영양조리학부) ;
  • 이예경 (명지대학교 생명과학정보학부) ;
  • 김순동 (명지대학교 생명과학정보학부) ;
  • 양승환 (명지대학교 생명과학정보학부) ;
  • 서주원 (명지대학교 생명과학정보학부)
  • Received : 2013.07.24
  • Accepted : 2013.12.18
  • Published : 2014.02.28
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Abstract

This study was conducted in order to investigate the optimal fermentation periods of the Smilax china L. leaves as a fermented tea via Aspergillus oryzae for 0 (non-fermented), and 10, 20, and 30 days (NF, F10, F20, F30). It was also observed for its quality characteristics. In the color and spectrum (400~700nm) of 1% tea water extract, NF was light yellow, whereas fermented tea (F10~F30) was light red color, and the F10 among F10~F30 has the clearest color and spectrum. Furthermore, acceptabilities of aroma and brightness were insignificantly different between NF and F10~30, while the mouth feel and overall acceptabilities were insignificantly distinct among all of the fermented teas. Therefore, these results suggest that the appropriate fermentation period for tea fermentation is 10 days. On the other hand, the total polyphenol and flavonoid content in the NF was the highest among all of the fermented teas. In the antioxidant parameters, EDA (electron donating ability), FRAP (ferric reducing antioxidant power), and LPOIA (lipid peroxidation inhibitory activity) in the NF were the highest among all fermented teas. Meanwhile, the XOI (xanthine oxidase inhibitory activity) was low, as well as insignificantly different from NF and F10~F30, whereas the AOI (aldehyde oxidase inhibitory activity) was markedly higher (38.09~41.70%) by the hot water tea extract (with or without fermentation), particularly the AOI that has increased via fermentation. In conclusion, the overall antioxidant activity tended to be reduced by fermentation; however, the EDA, FRAP and LPOIA in the fermented tea for 10 days was higher than the activities during 20~30 days of fermentation. There was a similar result in the color and acceptability of fermented tea for 10 days, which was remarkably better than those of 20-30 days. Therefore, fermented tea from the leaves of Smilax china L. could be expected to be used as a functional tea without the loss of inhibitory activity of both the XO and AO via fermentation.

A. oryzae로 발효한 청미래덩굴(Smilax china L.)잎 발효차의 적정 발효기간을 확립하고자 비 발효(NF) 및 10, 20 및 30일간 발효(F10, F20, F30)시킨 차 1% 열수추출물(1 tea bag 기준)의 색상, 관능검사 및 total polyphenol(TP), total flavonoid(TF), 전자공여능(EDA), 철환원력(FRAP), 과산화물 생성 억제능(LPOIA)을 조사하였다. 또, 체내 활성산소(ROS) 생성계 효소인 동시에 요통과 음주로 인한 간손상유도 및 이로 인한 복부비만에 직간접적으로 관여하는 xanthine oxidase(XO) 및 aldehyde oxidae(AO)의 저해활성에 미치는 영향을 조사하였다. 색상과 spectrum(400~700nm)의 변화를 조사한 결과, NF는 연한 황색을 띠는 반면 F10∼F30에서는 엷은 적색을 띠었으며 F10의 색상이 가장 선명하였다. 향(aroma)과 밝기(brightness)에 대한 기호도는 비발효차와 발효차간의 유의차를 보이지 않았으나 맛(taste)과 입에 닿는 감각(mouth feel) 및 종합적인 기호도(overall acceptability)는 F10, F20 및 F30 간의 뚜렷한 차이를 보이지 않아 발효 10일이 이상적인 발효기간이라 사료된다. TP 함량은 NF에서 41.55 mg/g(dry basis)이었으나 발효에 따라 거의 비례적으로 감소하였으며 그 감소율은 발효 10일째 24.91%, 20일째 56.92%, 30일째 64.41%를 나타내었다. TF의 함량은 NF에서 27.33 mg을 나타내었으나 발효에 점차적으로 감소하여 F10 24.30 mg/g, F20 17.32 mg/g, F30 13.22 mg/g으로 감소하였다. 그러나 TP의 감소율이 TF의 경우에 비하여 커서 TF/TP 비율(%)은 발효에 따라 증가하는 경향을 나타내었다. EDA는 NF에서는 29.01%이었으나 F10에서는 NF에 비하여 17.14%가 감소하였으며, F20 및 F30에서는 각각 18.79% 및 23.20%가 감소하였다. FRAP(${\mu}M$ $Fe^{2+}$)는 NF 4.63, F10 4.30, F20 및 F30에서는 각각 3.77 및 3.47로 발효에 따라 감소하는 경향을 보였다. LPOIA는 NF에서는 39.86%이었으나 F10의 경우는 31.92%로 NF에 비하여 19.92%가 감소하였고 F20 및 F30는 NF에 비하여 각각 23.61% 및 28.38%가 감소하였다. NF 및 F10∼30의 1% 열수추출액이 생유 및 토끼 간 조직으로부터 부분정제한 XO와 AO의 활성에 미치는 영향을 조사한 결과, XO활성에는 비발효, 발효 모두에서 뚜렷한 영향을 미치지 않았다. 그러나 AO의 활성은 비발효, 발효 관계없이 38.09∼41.70%범위로 억제하였으며, 이러한 억제는 경쟁적 저해현상에 기인되어 나타난 것으로 생각된다.

Keywords

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