DOI QR코드

DOI QR Code

Quality Characteristics and Biological Activities of Vinegars Added with Young Leaves of Akebia quinata

으름 어린잎 식초의 품질특성과 생리활성

  • Kwon, Woo-Young (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Lee, Eun-Kyoung (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Yoon, Jin-A (Dept. of Food & Nutrition, Baewha Women's University) ;
  • Chung, Kang-Hyun (Dept. of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Lee, Kwon-Jai (Dept. of Advanced Materials Engineering, Daejeon University) ;
  • Song, Byeong Chun (Division of Food Bioscience, Konkuk University) ;
  • An, Jeung Hee (Division of Food Bioscience, Konkuk University)
  • 권우영 (서울과학기술대학교 식품공학과) ;
  • 이은경 (서울과학기술대학교 식품공학과) ;
  • 윤진아 (배화여자대학교 식품영양과) ;
  • 정강현 (서울과학기술대학교 식품공학과) ;
  • 이권재 (대전대학교 신소재공학과) ;
  • 송병춘 (건국대학교 식품생명과학부) ;
  • 안정희 (건국대학교 식품생명과학부)
  • Received : 2014.03.13
  • Accepted : 2014.05.15
  • Published : 2014.07.31

Abstract

We investigated the characteristics and biological activities of vinegars added with different levels (0%, 0.5%, 1%, 2%, and 3%) of young leaves of Akebia quinata. During alcohol fermentation, alcohol and total acidity contents of vinegars increased. During acid fermentation, total acidity and amino acid contents increased. Vinegar added with 3% A. quinata leaf showed the highest total sensory score. The contents of total polyphenols, flavonoids, and tannin significantly increased during fermentation according to the amount of A. quinata leaf. After 22 days of fermentation, total polyphenol, total flavonoid, and tannin contents of vinegar added with 3% A. quinata were 4,079.08 mg GAE/100 g, 2,927.08 mg CE/100 g, and 3,618.00 mg TAE/100 g, respectively. ABTS radical scavenging activity of vinegar added with 3% A. quinata was 79.63%. Anti-cancer activities of vinegar added with 3% A. quinata were 48.65% and 52.90% against MCF-7 and HepG2 cells, respectively. Vinegar added with 3% A. quinata showed anti-bacterial activities against Bacillus cereus, Shigella flexneri, Salmonella enterica, Bacillus subtilis, and Klebsiella pneumoniae. Our results demonstrate that the biological activities of vinegar added with 3% A. quinata leaf (22 days of fermentation) were excellent, and their enhanced total polyphenol, flavonoid, and tannin contents were associated with antioxidant, anti-cancer and anti-microbial activities. Thus, A. quinata can be used as a functional material in vinegar and other foods.

으름 어린잎을 각각 0, 0.5, 1, 2 그리고 3%를 첨가하여 제조한 식초의 발효 중 품질특성과 생리활성에 대하여 조사하였다. 알코올 발효 중 알코올 함량과 총산도가 증가하였다. 초산발효 과정 중에서는 총산과 아미노산이 증가하였다. 종합적 관능검사 평가 결과 으름 첨가군 2%에서 종합적 기호도가 가장 높게 나타났다. 한편 생리활성 결과 총 폴리페놀, 총 플라보노이드, 탄닌의 함량이 발효가 진행됨에 따라 증가하였고 으름 어린잎을 첨가함에 따라 함량 또한 유의적으로 증가하였다. 발효 22일째 으름 어린잎 첨가군 3%에서 총 폴리페놀 함량은 4,079.08 mg GAE/100 g, 총 플라보노이드 함량은 2,927.08 mg CE/100 g, 탄닌 함량은 3,618 mg TAE/100 g으로 높게 나타났다. 한편 항산화 활성은 으름 어린잎 첨가군 3%에서 79.63%였다. 세포독성 효과는 유방암(MCF-7) 세포주에서 으름 어린잎 첨가군 3%가 48.65%, 간암(HepG2) 세포주에서 으름 어린잎 첨가군 3%가 52.90% 억제활성을 보였다. 항균 활성은 으름 첨가군 3%에서 B.cereus, S. flexneri, Sal. enterica, B. subtilis, K. pneumoniae 균주에서 항균력을 보였다. 본 연구 결과 발효 22일 째 으름 어린잎 첨가군 3%에서 생리적 활성이 가장 우수한 것으로 나타났으며, 발효가 진행되고 으름 어린잎 첨가량이 증가함에 따라 총 폴리페놀, 총 플라보노이드, 탄닌 함량의 증가가 보였으며 이는 항산화, 항암, 항균 활성에 관여되는 물질로 보인다. 또한 으름의 생리활성이 식초 및 기타식품에서 기능성 소재 이용으로 사용될 것으로 보인다.

Keywords

References

  1. Kim MJ, Choi JH, Kwon SH, Kim HD, Bang MH, Yang SA. 2013. Characteristics of fermented dropwort extract and vinegar using fermented dropwort extract and its protective effects on oxidative damage in rat glioma C6 cells. Korean J Food Sci Technol 45: 350-355. https://doi.org/10.9721/KJFST.2013.45.3.350
  2. Baek CH, Jeong DH, Baek SY, Choi JH, Park HY, Choi HS, Jeong ST, Kim JH, Jeong YJ, Kwon JH, Yeo SH. 2013. Quality characteristics of farm-made brown rice vinegar via traditional static fermentation. Korean J Food Preserv 20: 564-572. https://doi.org/10.11002/kjfp.2013.20.4.564
  3. Jeong YJ, Lee MH, Seo KI, Kim JN, Lee YS. 1998. The quality comparison of grape vinegar by two stages fermentation with traditional grape vinegar. J East Asian Soc Dietary Life 8: 462-468.
  4. Kim DH. 1999. Studies on the production of vinegar from fig. J Korean Soc Food Sci Nutr 28: 53-60.
  5. Lee GD, Kim SK, Lee JM. 2003. Optimization of the acetic acid fermentation condition for preparation of strawberry vinegar. J Korean Soc Food Sci Nutr 32: 812-817. https://doi.org/10.3746/jkfn.2003.32.6.812
  6. Seo JH, Lee GD, Jeong YJ. 2001. Optimization of the vinegar fermentation using concentrated apple juice. J Korean Soc Food Sci Nutr 30: 460-465.
  7. Hong SM, Kang MJ, Lee JH, Jeong JH, Kwon SH, Seo KI. 2012. Production of vinegar using Rubus coreanus and its antioxidant activities. Korean J Food Preserv 19: 594-603. https://doi.org/10.11002/kjfp.2012.19.4.594
  8. Yae MJ, Lee GH, Nam KH, Jang SY, Woo SM, Jeong YJ. 2007. Establishment of quality control standardization for pomegranate vinegar. J Korean Soc Food Sci Nutr 36: 1425-1430. https://doi.org/10.3746/jkfn.2007.36.11.1425
  9. Jeong YJ, Seo JH, Park NY, Shin SR, Kim KS. 1999. Changes in the components of persimmon vinegars by two stages fermentation (I). Korean J Postharvest Sci Technol 6: 228-232.
  10. Woo SM, Kim OM, Choi IW, Kim YS, Choi HD, Jeong YJ. 2007. Condition of acetic acid fermentation and effect of oligosaccharide addition on kiwi vinegar. Korean J Food Preserv 14: 100-104.
  11. Lee GD, Kwon SH, Lee MH, Kim SK, Kwon JH. 2002. Monitoring on alcohol and acetic acid fermentation properties of muskmelon. Korean J Food Sci Technol 34: 30-36.
  12. Ko YJ, Jeong DY, Lee JO, Park MH, Kim EJ, Kim JW, Kim YS, Ryu CH. 2007. The establishment of optimum fermentation conditions for Prunus mume vinegar and its quality evaluation. J Korean Soc Food Sci Nutr 36: 361-365. https://doi.org/10.3746/jkfn.2007.36.3.361
  13. Lee JC, Han WC, Lee JH, Jang KH. 2012. Quality evaluation of vinegar manufactured using rice and Rosa rugosa Thunb. Korean J Food Sci Technol 44: 202-206. https://doi.org/10.9721/KJFST.2012.44.2.202
  14. Ann YG, Oh MH, Lee BY. 2012. Vinegar produced from Chrysanthemum zawadskii and pearl shell. Korean J Food & Nutr 25: 90-98. https://doi.org/10.9799/ksfan.2012.25.1.090
  15. Kim HJ, Park SH, Park CH. 1985. Studies on the production of vinegar from barley. Korean J Food Sci Technol 17: 350-354.
  16. Cho KM, Shin JH, Seo WT. 2013. Production of Korean domestic wheat (keumkangmil) vinegar with Acetobacter pasteurianus A8. Korean J Food Sci Technol 45: 252-256. https://doi.org/10.9721/KJFST.2013.45.2.252
  17. Woo KS, Ko JY, Song SB, Lee JS, Kang JR, Oh BG, Nam MH, Jeong JH, Jeong HS, Seo MC. 2010. Physicochemical characteristics of vinegars fermented from cereal crops with Incalgyun. J Korean Soc Food Sci Nutr 39: 1171-1178. https://doi.org/10.3746/jkfn.2010.39.8.1171
  18. Vogel RA, Correti MC, Plotnick GD. 2000. The postprandial effect of components of the Mediterranean diet on endothelial function. J Am Coll Cardiol 36: 1455-1460. https://doi.org/10.1016/S0735-1097(00)00896-2
  19. Seo HB, Song YJ, Kang JY, Kwon DK, Kim PG, Ryu SP. 2011. The study of persimmon vinegar as a functional drink on reduce blood lipids and enhance exercise performance. J Korean For Soc 100: 232-239.
  20. Ann YG, Kim SK, Shin CS. 2001. Studies on wax gourdginseng vinegar. Korean J Food & Nutr 14: 52-58.
  21. Hong SM, Moon HS, Lee JH, Lee HI, Jeong JH, Lee MK, Seo KI. 2012. Development of functional vinegar by using cucumbers. J Korean Soc Food Sci Nutr 41: 927-935. https://doi.org/10.3746/jkfn.2012.41.7.927
  22. Na HS, Choi GC, Yang SI, Lee JH, Cho JY, Ma SJ, Kim JY. 2013. Comparison of characteristics in commercial fermented vinegars made with different ingredients. Korean J Food Preserv 20: 482-487. https://doi.org/10.11002/kjfp.2013.20.4.482
  23. Choi JW, Jung HJ, Lee KT, Park HJ. 2005. Antinociceptive and anti-inflammatory effects of the saponin and sapogenins obtained from the stem of Akebia quinata. J Med Food 8: 78-85. https://doi.org/10.1089/jmf.2005.8.78
  24. Lee GD, Kwon YR, Lee YS, Jeon JG, Han SK, Chang KW. 2008. Inhibitory effects of Akebia quinata fruit extract against mutans streptococci. J Korean Acad Dent Health 32: 485-494.
  25. Hong SJ, Shon JB, Park KH. 2003. Plant extracts increase the efficacy of fluoride dentifrices. J Korean Acad Dent Health 27: 237-248.
  26. Park GH. 2007. Antioxidant and anticancer effect of Akebia quinata. MS Thesis. Inje University, Gimhae, Korea.
  27. Min OJ, Kim MS, Kwak BH, Rhyu DY. 2008. Peroxynitrite and hydroxyl radical scavenging activity of medicinal plants. Korean J Plant Res 21: 254-259.
  28. Lee JK, Jo HJ, Kim KI, Yoon JA, Chung KH, Song BC, An JH. 2013. Physicochemical characteristics and biological activities of Makgeolli supplemented with the fruit of Akebia quinata during fermentation. Korean J Food Sci Technol 45: 619-627. https://doi.org/10.9721/KJFST.2013.45.5.619
  29. Kang HS, Kang JS, Jeong WS. 2010. Cytotoxic and apoptotic effects of saponins from Akebia quinata on HepG2 hepatocarcinoma cells. Korean J Food Preserv 17: 311-319.
  30. Han SH, Kim YW, Hyun CB. 2012. Evaluation of diuretic and hemodynamic effect of extract from Akebia quinata Decaisne in dogs. J Vet Clin 29: 203-206.
  31. Mimaki Y, Kuroda M, Yokosuka A, Harada H, Fukushima M, Sashida Y. 2003. Triterpenes and triterpene saponins from the stems of Akebia trifoliata. Chem Pharm Bull 51: 960-965. https://doi.org/10.1248/cpb.51.960
  32. Kim JY, Sung KW, Bae HW, Yi YH. 2007. pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added Takju during fermentation. Korean J Food Sci Technol 39: 266-271.
  33. Slinkard K, Sngleton VL. 1977. Total phenol analysis: automation and comparison with manual methods. Am J Ecol Vitic 28: 49-55.
  34. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  35. Zou Y, Lu Y, Wei D. 2004. Antioxidant activity of flavonoid-rich extract of Hypericum perforatum L. in vitro. J Agric Food Chem 52: 5032-5039. https://doi.org/10.1021/jf049571r
  36. Park HS. 2013. Antioxidant and antimicrobial activities of Sasa quelpaertensis extracts. MS Thesis. Seoul National University of Science & Technology, Seoul, Korea. p 9.
  37. Arnao MB, Cano A, Acosta M. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem 73: 239-244. https://doi.org/10.1016/S0308-8146(00)00324-1
  38. 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
  39. Jang SY, Sin KA, Jeong YJ. 2010. Quality characteristics of apple vinegar by agitated and static cultures. J Korean Soc Food Sci Nutr 39: 308-312. https://doi.org/10.3746/jkfn.2010.39.2.308
  40. Jin TY, Wang MH, Yin Y, Eun JB. 2008. Effect of Citrus junos peel on the quality and antioxidant activity of traditional rice wine, Jinyangju. J Korean Soc Food Sci Nutr 37: 76-82. https://doi.org/10.3746/jkfn.2008.37.1.76
  41. Kim SY, Kim EK, Yoon SJ, Jo NJ, Jung SK, Kwon SH, Chang YH, Jeong YH. 2011. Physicochemical and microbial properties of Korean traditional rice wine, Makgeolli, supplemented with cucumber during fermentation. J Korean Soc Food Sci Nutr 40: 223-228. https://doi.org/10.3746/jkfn.2011.40.2.223
  42. Ko EJ, Hur SS, Choi YH. 1998. The establishment of optimum cultural conditions for manufacturing garlic vinegar. J Korean Soc Food Sci Nutr 27: 102-108.
  43. Kang SK, Jang MJ, Kim YD. 2006. Isolation and culture conditions of Acetobacter sp. for the production of citron (Citrus junos) vinegar. Korean J Food Preserv 13: 357-362.
  44. Shin JS, Lee OS, Jeong YJ. 2002. Changes in the components of onion vinegars by two stages fermentation. Korean J Food Sci Technol 34: 1079-1084.
  45. Seo JH, Jeong YJ, Shin SR, Kim KS. 2000. Effects of tannins from astringent persimmons in alcohol fermentation for persimmon vinegars. J Korean Soc Food Sci Nutr 29: 407-411.
  46. Park CS, Kim KS, Noh JG, Rho CW, Yoon HS. 2010. Quality characteristics of the germinated brown rice vinegar added with red pepper. J Korean Soc Food Sci Nutr 39: 567-572. https://doi.org/10.3746/jkfn.2010.39.4.567
  47. Kim GR, Yoon SR, Lee JH, Yeo SH, Kim TY, Jeong YJ, Yoon KY, Kwon JH. 2009. Quality comparison of commercial brown rice vinegar fermented with and without ethanol. Korean J Food Preserv 16: 893-899.
  48. Kim BH, Eun JB. 2012. Physicochemical and sensory characteristics of Makgeolli with pomegranate (Punica granatum L.) juice concentrate added. Korean J Food Sci Technol 44: 417-421. https://doi.org/10.9721/KJFST.2012.44.4.417
  49. Keum JH. 1999. Studies on garlic and pumpkin vinegar. Korean J Food & Nutr 12: 518-522.
  50. Ann YG, Kim SK, Shin CS. 1999. Studies on ginseng vinegar. Korean J Food & Nutr 12: 447-454.
  51. Jo DJ, Park EJ, Yeo SH, Jeong YJ, Kwon JH. 2013. Physicochemical and antioxidant properties of commercial vinegars with high acidity. J Korean Soc Food Sci Nutr 42: 1204-1210. https://doi.org/10.3746/jkfn.2013.42.8.1204
  52. Jeong CH, Kang ST, Joo OS, Lee SC, Shin YH, Shim KH, Cho SH, Choi SG, Heo HJ. 2009. Phenolic content, antioxidant effect and acetylcholinesterase inhibitory activity of Korean commercial green, puer, oolong, and black teas. Korean J Food Preserv 16: 230-237.
  53. Seo JH, Jeong YJ. 2011. Comparison of functional properties of black soybean pickled in vinegar (Chokong). J Korean Soc Food Sci Nutr 40: 171-176. https://doi.org/10.3746/jkfn.2011.40.2.171
  54. Park SY, Chae KS, Son RH, Jung JH, Im YR, Kwon JW. 2012. Quality characteristics and antioxidant activity of bokbunja (black raspberry) vinegars. Food Eng Prog 16: 340-346.
  55. Kim JS, Kim JG, Kim WJ. 2004. Changes of isoflavone contents in soybean cultivars pickled in persimmon vinegar. Korean J Food Sci Technol 36: 833-836.
  56. Kim JW, Lee YK, Jeon BD, Jeon HR, Seo HB, Min JA, Ryu SP, Lee SC. 2008. Effects of tannic acid ingestion and exercise training on blood lipids and MDA content, SOD activity in rats. Korean J Physic Edu 47: 793-799.
  57. Kim JK, Cha WS, Park JH, Oh SL, Cho YJ, Chun SS, Choi C. 1997. Inhibition effect against tyrosinase of condensed tannins from Korean green tea. Korean J Food Sci Technol 29: 173-177.
  58. Jo DJ, Park EJ, Kim GR, Yeo SH, Jeong YJ, Kwon JH. 2012. Quality comparison of commercial cider vinegars by their acidity levels. Korean J Food Sci Technol 44: 699-703. https://doi.org/10.9721/KJFST.2012.44.6.699
  59. Ahn EM, Han JT, Kwon BM, Kim SH, Baek NI. 2008. Anti-cancer activity of flavonoids from Aceriphyllum rossii. J Korean Soc Appl Biol Chem 51: 309-315. https://doi.org/10.3839/jksabc.2008.054
  60. Kim HK, Lee MY, Hong IP, Choi YS, Kim NS, Lee ML, Lee SC. 2010. Antioxidant and antimicrobial cpacity of several monofloral honey correlation with phenolic and flavonoid contents. Korean J Apiculture 25: 275-282.
  61. Yu SY, Lee YJ, Kang SN, Lee SK, Jang JY, Lee HK, Lim JH, Lee OH. 2013. Analysis of food components of Carthamus tinctorius L. seed and its antimicrobial activity. Korean J Food Preserv 20: 227-233. https://doi.org/10.11002/kjfp.2013.20.2.227

Cited by

  1. Optimization of the Acetic Acid Fermentation for Aronia Vinegar using Response Surface Methodology vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.792
  2. Physicochemical Characteristics and Antioxidant Activity of Bracken (Pteridium aquilinum Kuhn) in Namhae vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.288
  3. Quality Characteristics of Vinegar Added with Different Levels of Black Garlic vol.32, pp.1, 2016, https://doi.org/10.9724/kfcs.2016.32.1.16