Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Anti-Inflammatory Activities of Extracts from Fermented Taraxacum platycarpum D. Leaves Using Hericium erinaceum Mycelia

노루궁뎅이버섯 균사체로 발효한 민들레잎 추출물의 항염증 활성

  • Kim, Yon-Suk (Department of Biotechnology, Konkuk University) ;
  • Joung, Mi-Yeun (Chamsunjin Greenjuice Co., Ltd.) ;
  • Ryu, Beom-Seok (Department of Food Science and Technology, Korea National University of Transportation) ;
  • Park, Pyo-Jam (Department of Biotechnology, Konkuk University) ;
  • Jeong, Jae-Hyun (Department of Food Science and Technology, Korea National University of Transportation)
  • Received : 2015.09.22
  • Accepted : 2015.10.28
  • Published : 2016.01.31
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Abstract

This study investigated the fermentation effect of Taraxacum platycarpum Dahlst. leaf extracts using Hericium ernaceum mycelia to test antioxidant and anti-inflammatory activities in vitro. The antioxidant activities of fermented or non-fermented extracts of T. platycarpum leaves were determined by 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, ferric reducing antioxidant power, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity. The leaf extract of T. platycarpum showed higher antioxidant activity than extract of fermented leaves. However, ethanolic extract of fermented T. platycarpum leaves decreased levels of nitric oxide production and pro-inflammatory cytokines such as interleukin-6 and tumor necrosis factor-${\alpha}$ in lipopolysaccharide-stimulated RAW 264.7 cells. Moreover, fermented leaf extract suppressed protein expression of inducible nitric oxide synthase in RAW 264.7 cell culture. Therefore, the enhanced anti-inflammatory activity of ethanolic extracts of fermented T. platycarpum leaves might be attributed to the molecular conversion of leaf ingredients during fermentation and the active ingredients might have specific affinity with ethanol during extraction.

본 연구는 민들레잎을 노루궁뎅이버섯 균사체로 발효한 후물과 에탄올로 추출하여 추출용매별 및 발효 전과 발효 후의 항산화 및 항염증 활성을 비교 평가하였다. 추출물의 항산화 활성을 탐색하고자 총 폴리페놀 함량, 총 플라보노이드 함량, DPPH 라디칼 소거능, ABTS를 이용한 라디칼 소거 활성, FRAP을 이용한 총 항산화능을 측정하였다. 또한 RAW 264.7 대식세포를 이용하여 NO 생성량, 염증관련 단백질 및 사이토카인의 변화를 측정하였다. 민들레잎을 발효한 후 항산화 활성은 감소하였으나 오히려 항염증 활성은 증가하는 경향을 나타내었다. 특히 발효 민들레잎의 에탄올 추출물은 NO 생성 및 iNOS 단백질 발현을 효과적으로 억제하였으며 염증성 사이토카인인 IL-6를 억제하는 효과가 우수하였다. 이상의 결과로 항염증 소재로서 노루궁뎅이버섯 균사체를 이용한 발효 민들레잎의 에탄올 추출물의 활용 가능성을 확인하였다.

Keywords

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