Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant and Nitrite Scavenging Activities of Acanthopanax senticosus Extract Fermented with Different Mushroom Mycelia

버섯균사체를 달리한 발효가시오가피 추출물의 항산화 활성 및 아질산염 소거능

  • Kim, Dan-Bi (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Shin, Gi Hae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jong Seok (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Park, In-Jae (Hurum Central Research Institute) ;
  • Cho, Ju-Hyun (Hurum Central Research Institute)
  • 김단비 (강원대학교 식품생명공학과) ;
  • 신기해 (강원대학교 식품생명공학과) ;
  • 이종석 (강원대학교 식품생명공학과) ;
  • 이옥환 (강원대학교 식품생명공학과) ;
  • 박인재 ((주) 휴럼 중앙연구소) ;
  • 조주현 ((주) 휴럼 중앙연구소)
  • Received : 2013.09.05
  • Accepted : 2013.12.16
  • Published : 2014.04.30
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Abstract

This study was designed to investigate the antioxidant activities (ORAC value, DPPH and ABTS radical scavenging activity, FRAP activity, and reducing power) and nitrite scavenging activities of Acanthopanax senticosus extracts fermented with the mycelia of three different mushroom species: Ganoderma lucidum, Phellinus linteus, and Hericium erinaceus. The highest total phenol content (42.09 GAE mg/g) and ORAC value ($74,912{\mu}M$ TE/g) were observed in a hot water extract of A. senticosus fermented with G. lucidum. The highest DPPH radical and nitrite scavenging activities were observed in a 70% ethanol extract of A. senticosus fermented with G. lucidum. In addition, ABTS radical scavenging activity (8-88%), FRAP activity (0.1-0.2), and reducing power (0.3-0.7) were increased by ethanol addition in all samples in a dose-dependent manner. These results provide a basic understanding of the antioxidant and nitrite-scavenging activities of A. senticosus extracts fermented with different mushroom mycelia.

본 연구에서는 가시오가피 영지버섯발효 추출물, 상황버섯발효 추출물 및 노루궁뎅이버섯발효 추출물의 pH, 항산화 성분함량(총 페놀 및 플라보노이드 함량), 항산화 활성(ORAC 지수, DPPH 라디칼 소거능, ABTS 라디칼 소거능, FRAP활성 및 reducing power), 아질산염 소거능을 측정하였다. pH는 가시오가피 상황버섯발효 열수추출물이 4.55로 가장 높았고 상황버섯발효 70% 에탄올추출물이 3.72로 가장 낮았다. 총 페놀 함량은 가시오가피 영지버섯발효 열수 추출물이 42.09 mg GAE/g으로 가장 많았으며, 상황버섯발효 70% 에탄올추출물이 29.46 mg GAE/g으로 가장 적었다. 반면에 총 플라보노이드의 경우 가시오가피 노루궁뎅이버섯발효 열수추출물(23.93 mg RE/g)에서 가장 높았고, 상황버섯발효 70% 에탄올추출물(15.19 mg RE/g)으로 가장 낮았다. 항산화 활성의 경우 ORAC 지수는 총 페놀함량과 같은 경향을 나타내었으며 DPPH 라디칼 소거능은 34.29-50.08% 범위에서 측정되었다. 또한 ABTS 라디칼 소거능(7.73-88.07%), FRAP활성(0.10-0.22) 및 reducing power (0.29-0.70)은 농도 의존적으로 증가하는 경향을 나타내었으며 가시오가피 영지버섯발효 추출물에서 우수한 항산화활성을 나타내었다. 아질산염 소거능의 경우 16.89-22.69%의 결과를 나타내었다. 이상의 결과를 종합하여 볼 때 버섯균사체를 이용한 발효가시오가피 추출물들은 다양한 항산화 모델에서 효능을 나타내어 기능성 식품원료로서의 활용도가 매우 넓을 것으로 판단된다.

Keywords

References

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