Food Science and Preservation (한국식품저장유통학회지)

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

DOI QR Code

Physicochemical components of Astragalus membranaceus fermented with mushroom mycelia

담자균 균사체가 배양된 황기의 이화학적 성분분석

  • Jang, Yeon-Jeong (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Lee, Yun-Hye (Mushroom Research Institute, Gyeonggi Province, ARES) ;
  • Lee, Chan-Jung (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Jae-Hyeon (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Kim, Eun-Ju (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Ji, Soo-Jeong (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Park, Shin-Young (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA)
  • 장연정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 이윤혜 (경기도농업기술원 버섯연구소) ;
  • 이찬중 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 김재현 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김은주 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 지수정 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2015.09.09
  • Accepted : 2016.01.01
  • Published : 2016.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study analyzed the physicochemical characteristics of Astragalus membranaceus (AM) fermented with seven different mushroom mycelia. Physicochemical characteristics, such as contents of moisture, pH, total reducing sugars, free sugar, and isoflavonoid, were investigated. The moisture content was increased in most of the samples. The pH values of AM fermented with Phellinus linteus and Flammulina velutipes were increased, while the pH of other samples were similar to that of non-fermented AM. The reducing sugar content was in the range of 211.69~391.74 mg/100 g. The extraction yield using water was higher than that when extracted with 80% ethanol. The free sugar content was increased through fermentation with mushroom mycelia. However, the glucose contents of the 80% ethanol and water extracts were decreased. Finally, the calycosin and formononetin contents in 80% ethanol and water extracts of AM fermented with Phellinus linteus were 2,549.24 mg/g, and 827.66 mg/g for calycosin, and 1,366.69 mg/g and 221.28 mg/g for formononetin, respectively. These results suggest that fermentation with mushroom mycelia could be used to increase the bioactivity of AM. The mycelium-fermented AM might be a valuable source of functional material and edible resource for industry.

본 연구에서는 담자균 균사체를 황기에 배양하여 이용성 및 기능성을 증진시킨 식품 및 소재를 개발하기 위한 연구의 일환으로 기초연구를 실시하였다. 수분함량, pH 및 환원당을 측정함으로서 균사체 배양 황기의 변화를 관찰한 결과 수분함량은 대조구에 비하여 전체적으로 증가하였으며, pH는 상황버섯 균사체 및 팽이버섯 균사체 배양 황기의 pH가 각각 6.51, 6.41로 증가하는 경향을 보였으나, 이 외의 균사체가 배양된 황기는 대조구와 유사한 수치인 pH 5.30~5.61로 미미하거나 특별한 변화폭을 보이지 않았다. 환원당 함량 측정결과 팽이버섯 균사체 배양 황기가 대조구에 비해 약 2배 증가한 391.74 mg/100 g으로 가장 높은 함량을 나타냈고, 다음으로 상황버섯 및 큰 느타리버섯 균사체 배양 황기가 각각 346.73 mg/100 g 및 289.97 mg/100 g으로 다소 증가한 함량을 나타냈다. 추출용매에 따른 균사체 배양 황기의 추출수율 결과 열수추출물이 80% 에탄올 추출물 보다 높았으며, 큰 느타리버섯 균사체 배양 황기의 열수추출물이 52%로 가장 높은 수율을 나타내었다. 유리당 함량 분석결과 80% 에탄올 추출물에서 fructose는 큰 느타리버섯 균사체 배양 황기의 함량이 2,154.61 mg/100 g으로 가장 높았고, sucrose는 표고버섯 균사체 배양 황기가 8,929.60 mg/100 g 으로 가장 높은 함량을 보였으며, glucose는 모든 실험구에서 감소되거나 검출되지 않았다. 열수추출물에서 fructose는 1,528.03 mg/100 g으로 큰 느타리버섯 균사체 배양 황기가 가장 높은 함량을 나타낸 반면 glucose 및 sucrose는 전반적으로 감소되거나 검출되지 않았다. 그러나 대조구 자체에서 검출되지 않았던 glucose가 상황버섯 균사체 배양 황기에서 1,547.51 mg/100 g의 높은 함량으로 검출되었다. 담자균 배양 황기의 성분 함량을 분석한 결과 80% 에탄올 추출물에서 상황버섯(calycosin 2,549.24 mg/g, formononetin 1,366.69 mg/g) > 팽이버섯(calycosin 983.57 mg/g, formononetin 744.14 mg/g) > 표고버섯(calycosin 788.29 mg/g, formononetin 621.22 mg/g) 순으로 함량이 크게 증가하였고, 열수추출물에서는 상황버섯(calycosin 827.66 mg/g, formononetin 221.28 mg/g) > 표고버섯(calycosin 349.45 mg/g, formononetin 142.35 mg/g) > 팽이버섯(calycosin 328.36 mg/g, formononetin 127.64 mg/g) 순으로 높은 함량은 나타내었다. 이러한 결과는 담자균의 효소활성으로 인해 황기의 배당체 성분이 aglycon형태로 전환됨으로서 calycosin 및 formononetin 함량이 증가한 것으로 사료된다. 본 연구에서 담자균 균사체 배양을 통해 황기의 기능성을 증대 시킬 수 있음을 알 수 있었고, 이러한 담자균이 배양된 황기를 이용하여 기능성 및 생리활성 효능 등이 증대된 식품소재 및 건강기능식품으로 개발 가능성이 있음을 제시하였다. 따라서 본 연구결과를 기초자료로 하여 황기의 기능성을 증대시키기에 적합한 담자균을 이용하여 배양일에 따른 황기의 이화학적 특성 및 성분분석과 더불어 세포실험 등을 통해 기대되는 생리활성 효능에 대한 검증이 필요할 것으로 생각된다.

Keywords

References

  1. Morita K, Hara M, Kada T (1978) Studies on natural desmutagens: screening for vegetable and fruit factors active in inactivation of mutagenic pyrolysis products from amino acid. Agri Biol Chem, 42, 1235
  2. Jung IC, Kim SH, Kwon YI, Lee JS (1996) Cultural condition for the mycelial growth of Ganoderma lusidum on cereals. Korean J Mycol, 24, 81-88
  3. Baek NI, Kim YS, Kyung JS, Park KH (1996) Isolation of and hepatotoxic from the root of Astragalus membranceus. Korean J Pharmacogn, 27, 111-116
  4. Jung HS, Lee EJ, Kim JS, Kang SS (2008) Phytochemical studies on Astragalus membranceus root (3): Triterpenoids and sterols. Korean J Pharmacogn, 39, 186-193
  5. Ryu MS, Kim EH, Chun MS, Kang SH, Shim BS, Yu YB, Jeong GJ, Lee JS (2008) Astragali Radix elicits anti-inflammation via activation of MKP-a, concomitant with attenuation of p38 and Erk. J Ethnopharmacol, 115, 184-193 https://doi.org/10.1016/j.jep.2007.09.027
  6. Inoue K, Shirai T, Ochiai H, Kasao M, Hayakawa K, Kimura M (2003) Blood-pressure-lowering effect of a novel fermented milk containing ${\gamma}$-aminobutyric acid in mild hypertensives. Eur J Clin Nutr, 57, 490-495 https://doi.org/10.1038/sj.ejcn.1601555
  7. Yin Y, Heo SI, Jung MJ, Wang MH (2009) Antioxidant and antidiabetic effects of various sections of Astragalus membranaceus. Korean J Pharmacogn 40, 1-5
  8. Ahn DK (1992) Medicinal fungi in Korea. Korean J Mycol, 20, 154-166
  9. Toth JO, Luu B, Ourisson G (1983) Triterpenes cytotoxiques de Ganoderma lucidum (Polyporaceae). Tetrahedron Letters, 24, 1081-1084 https://doi.org/10.1016/S0040-4039(00)81610-X
  10. Jung IC, Kim SH, Kwon YI, Kim SY, Lee JS, Park S, Park KS, Lee JS (1997) Cultural condition for the mycelial growth of Phellinus igniarius on chemically defined medium and grains. Korean J Mycol, 25, 133-142
  11. Han SY, Shon MY, Lee SW (2003) Physiological activities of mycelial Flammulina velutipes cultured in liquid grain media. Korean Food Ind Nutr, 8, 50-56
  12. Jung IC (2006) Manufacturing and sensory characteristics of Jupjang using grains fermented by Basidiomycetes. Korean J Food Cookery Sci, 22, 337-345
  13. Choi HD, Seong HM, Park YK, Kim JA (2007) Hypoglycemic effects of Basidiomycetes mycelia and cereals fermented with Basidiomycetes. J Korean Soc Food Sci Nutr, 36, 1257-1262 https://doi.org/10.3746/jkfn.2007.36.10.1257
  14. Kim DS, Roh JH, Cho CW, Ma JY (2012) Analysis of nodakenetin from Samultangs fermented by Lactose bactera strains. Korean J Herbol, 27, 35-9 https://doi.org/10.6116/kjh.2012.27.1.35
  15. Kim JS, Wang SB, Kang SK, Cho YS, Park SK (2009) Quality properties of white lotus leaf fermented by mycelial Paecilomyces japonica. J Korean Soc Food Sci Nutr, 38, 594-600 https://doi.org/10.3746/jkfn.2009.38.5.594
  16. Park CS, Lee TS (2002) Quality characteristics of Takju prepared by wheat flour Nuruks. Korean J food Sci Technol, 34, 296-302
  17. Kim SH, Lee JS, Park KS, Lee JS, Lee HW, Park S (1999) Liquid culture of Basidiomycetes on natural media. Korean J Mycol, 27, 373-377
  18. Park HS, Kim BH, Choi HS, Kim JM, Kim MK (2010) Enzyme activity of Basidiomycetes products in each cereals. J Mushroom, 8, 102-108
  19. Kwon SC, Choi GH, Hwang JH, Lee KH (2010) Physicochemical property and antioxidative activity of hot water extracts from enzyme hydrolysate of Astragalus membranaceus. J Korean Soc Food Sci Nutr, 39, 406-413 https://doi.org/10.3746/jkfn.2010.39.3.406
  20. Lee H, Kim YS, Kim DY, Kim SY, Lee WK, Lee SM, Park JD, Shon MY (2015) A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods. Korean J Food Preserv, 22, 369-376 https://doi.org/10.11002/kjfp.2015.22.3.369
  21. Jung IC, Ha HC, Kwak HJ (2002) Comparison of free sugar content in grains fermented with mycelia of the Basidiomycetes. J Applied Tourism Food Beverage Management Research, 13, 69-80
  22. Guo JK (1996) International coalition of traditional and folk medicine. Kumara T, ed. World Scientific Publisher, Singapore, p 1-16
  23. Im KR, Kim MJ, Jung TK, Yoon KS (2010) Analysis of isoflavonoid contets in Astragalus membranaceus bunge cultivated in different areas and at various ages. KSBB J, 25, 271-276
  24. Lee KJ, Song NY, Roh JH, Liang C, Ma JY (2013) Analysis of bioconversed–components in fermented Jaeumganghwa-tang by Lactobacillus. J Appl Biol Chem, 56, 131-135 https://doi.org/10.3839/jabc.2013.021
  25. Fan Y, Wu DZ, Gong YQ, Zhou JY, Hu ZB (2003) Effects of calycosin on the impairment of barrier function induced by hypoxia in human umbilical vein endothelial cells. Eur J Pharmacol, 14, 33-40
  26. Zhang WJ, Hufnagl P, Binder BR, Wojta J (2003) Antiinflammatory activity of astragaloside IV is mediated by inhibition of NF-Kappa B activation and adhesion molecule expression. Thrombosis Haemostasis, 90, 904-914
  27. Du XG, Z hao B, Li JY, Cao XH, Diao MK, Feong HB, Chen XB, Cheon ZY, Zeong XY (2012) Astragalus polysaccharides enhance immune responses of HBV DNA vaccination via promoting the dendritic cell maturaion and suppressing Treg frequency in mice. International Immunopharmacology, 14, 463-470 https://doi.org/10.1016/j.intimp.2012.09.006
  28. Bae EA, Han MJ, Kim EJ, Kim DH (2004) Transformation of gingeng saponins to ginsenoside Rh2 by acids and human intestinal bacteria and biological activities of their transformants. Arch Pharm Res, 27, 61-7 https://doi.org/10.1007/BF02980048
  29. Cho SI, Kim HW, Lee GJ (2006) Biological activites of extracts of fermented Camellia japonica leaf and flower. Korean J Herbol, 21, 55-62
  30. Goh EJ, Seong ES, Lee JG, Na JK, Lim JD, Kim MJ, Kim NY, Lee GH, Seo JS. Cheoi DS, Chung IM, Yu CY (2009) Antioxidant activities according to peeling and cultivated years of Astragalus membranaceus roots. Korean J Med Crop Sci, 17, 233-237
  31. Hwang JB, Yang MO, Shin HY (1998) Survey for amino acid of medicinal herbs. Korean J Food Sci Technol, 30, 35-41
  32. Park CS, Kim DH, Kim ML (2008) Biological activities of extracts from corni fructus, Astragalus membranaceus and Glycyrrhiza uralensis. Korean J Herbology, 23, 93-101
  33. Cho YS, Park SK, Lee KS, Kim JY, Wang SB, Shon MY (2008) Development of microbial fermented tea using wild type green tea. Report of technology development program for agriculture and forestry, Ministry for Agriculture, Forestry and Fisheries. Seoul, Korea, p 173
  34. Han SH, Woo NRY, Lee SD, Kang MH (2006) Antioxidative and antibacterial activities of endemic plants extract in Korea. Korean J Med Crop Sci, 14, 49-55