Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Development of an apple/pear pomace fermented with Lentinus edodes Mycelia

사과/배 부산물 및 표고버섯균사체를 이용한 발효물 개발

  • 김진경 ((재)발효미생물산업진흥원) ;
  • 조승화 ((재)발효미생물산업진흥원) ;
  • 김은지 ((재)발효미생물산업진흥원) ;
  • 정도연 ((재)발효미생물산업진흥원)
  • Received : 2019.01.24
  • Accepted : 2019.04.11
  • Published : 2019.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the possibility of enhancing the functional compounds in apple and pear pomace (APP) by fermentation with mycelia from the mushroom Lentinula edodes. A 30% (w/v) APP with added rice bran and Biji was fermented with L. edodes at $24^{\circ}C$ and 80% humidity. The cellulase and pectinase activities in the fermented APP (FAPP) were higher than those in the non-fermented control. In addition, the physiological activities of the FAPP, including DPPH, ABTS radical scavenging, and SOD-like activity, as well as the total polyphenol and ${\beta}-glucan$ contents were higher than those in the control. FAPP treatment significantly reduced LPS-induced nitric oxide (NO) levels in Raw 264.7 cell. Therefore, FAPP treatment was considered to more effectively suppress cell injury caused by inflammatory cytokines through inhibition of LPS-induced NO production. These results suggest that the levels of functional components in APP can be increased by fermentation with this mushroom mycelium. However, further studies are needed before it can be used as a functional material.

본 연구는 표고버섯 균사체를 이용한 사과, 배 부산물의 기능성소재로의 활용가능성을 파악하고자 진행하였다. 사과/배 부산물 분말 농도 30% 및 미강, 대두박의 영양성분을 비율별로 첨가하고 Lentinula edodes KCCM 12339를 접종하여 온도 $24^{\circ}C$, 습도 80%에서 발효하였다. 사과/배 부산물 및 표고버섯 발효물의 효소활성은 전분분해 및 단백분해활성은 발효전과 발효후의 차이는 보이지 않았으며, cellulase 및 pectinase 활성에서 표고버섯 균사체를 이용한 사과/배 부산물 발효물이 더 높은 활성을 나타내어 가수분해 작용에 균사체가 작용함을 알 수 있었다. 사과/배 부산물 및 표고버섯 발효물의 생리활성은 DPPH radical 소거능, SOD-like activity, total polyphenol, ABTS radical 소거능, 베타글루칸 함량을 측정한 결과 사과/배부산물 보다 사과/배부산물 표고버섯 균사체 발효물이 더 높은 함량을 나타내었다. Raw 264.7(대식세포)cell 배양 중 LPS를 처리하여 염증반응을 유도시켜 사과/배 부산물 및 표고버섯 균사체 발효물의 NO 생성능을 측정한 결과 발효하지 않은 사과/배 부산물보다 사과/배 부산물 표고버섯 균사체 발효물이 더 낮은 생성량을 보여 발효물 처리 시 염증유발을 억제하는 것으로 판단되었다. 사과/배 부산물의 표고버섯 균사체 발효를 통하여 다양한 활용이 가능할 것으로 기대되며, 천연 기능성 물질소재로 이용되기 위해서는 유효성분에 대한 균사체 발효 최적화 조건의 구체적인 연구가 더 필요할 것으로 사료된다.

Keywords

SPGHB5_2019_v51n3_286_f0001.png 이미지

Fig. 1. Total phenolic contents of apple/pear pomace ferment with Lentinula edodes mycelia.

SPGHB5_2019_v51n3_286_f0002.png 이미지

Fig. 2. DPPH radical scavenging of apple/pear pomace ferment with Lentinula edodes mycelia.

SPGHB5_2019_v51n3_286_f0003.png 이미지

Fig. 3. SOD-like activity of apple/pear pomace ferment with Lentinula edodes mycelia.

SPGHB5_2019_v51n3_286_f0004.png 이미지

Fig. 4. ABTS+ cation radical scavengign activity of apple/pear pomace ferment with Lentinula edodes mycelia.

SPGHB5_2019_v51n3_286_f0005.png 이미지

Fig. 5. Effect of apple/pear pomace ferment with Lentinula edodes mycelia on the cell viability of raw 264.7 cell.

SPGHB5_2019_v51n3_286_f0006.png 이미지

Fig. 6. Effect of apple/pear pomace ferment with Lentinula edodes mycelia on the cell viability of raw 264.7 cell.

SPGHB5_2019_v51n3_286_f0007.png 이미지

Fig. 7. Production of nitric oxide in apple/pear pomace ferment with Lentinula edodes mycelia.

Table 1. Different addition ratio of nutrient for apple/pear pomace ferment with Lentinula edodes mycelia

SPGHB5_2019_v51n3_286_t0001.png 이미지

Table 2. Proximate of apple/pear pomace ferment with Lentinula edodes mycelia

SPGHB5_2019_v51n3_286_t0002.png 이미지

Table 3. Enzyme activities of apple/pear pomace ferment with Lentinula edodes mycelia

SPGHB5_2019_v51n3_286_t0003.png 이미지

Table 4. β-glucan contents of apple/pear pomace ferment with Lentinula edodes mycelia

SPGHB5_2019_v51n3_286_t0004.png 이미지

References

  1. Abramson SB, Attur M, Amin AR, Clancy R. Nitric oxide and inflammatory mediators on the perpetuation of osteoarthritis. Curr. Rheumatol. Res. 3: 535-564 (2001) https://doi.org/10.1007/s11926-001-0069-3
  2. Bang HS, Seo DY, Chung YM, Oh KM, Park JJ, Arturo F, Han J. Ursolic acid-induced elevation of serum irisin augments muscle strength during resistance training in men, Korean J. Physiol. Pharmacol. 18: 411-446 (2014) https://doi.org/10.4196/kjpp.2014.18.5.411
  3. Blois, Marsden S. Antioxidant Determinations by the Use of a Stable Free Radical. Nature 4617: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  4. Cho YJ, Kim CT, Kim CJ, Hwang JK. Modeling of extrusion for pectin extraction from apple pomace. Korean J Food Sci. Technol. 31: 1011-1016 (1999)
  5. Cho JY, Park KY, Lee KH, Lee HJ, Lee SH, Cho JA, Kim WS, Shin SC, Park KH, Moon JH. Recovery of arbutin in high purity from fruit peels of pear (Pyrus pyrifolia Nakai). Korean J. Food Sci. Technol. 20: 801-807 (2011)
  6. Choi HE, Kim JD, Park MY. A 4 week randomized, doubleblind human trial to compare the efficacy and safety of Aureobasidium pullulans cultured solution and placebo on improvement of immune in subjects. Korean J. Orient. Med. 15: 83-91 (2009)
  7. Cuvelier ME, Richard H, Berset C. Antioxidative activity of phenolic composition of polot plant and ammercial extracts of sage and rosemary. J. Am. Oil Chem. Soc. 73: 645-652 (1998) https://doi.org/10.1007/BF02518121
  8. Dorman HJD, Peltoketo, Hiltunen R, Tikkanen MJ. Characterization of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceaeherbs. J. Agr. Food Chem. 83: 255-62 (2003) https://doi.org/10.1016/S0308-8146(03)00088-8
  9. Field JA, Jong E, Feijoo-Costa G, Bont J. Screening for ligninolytic fungi appliable to the biodegradation of xenobiotics. Trends in biotechnology. 11: 44-49 (1993) https://doi.org/10.1016/0167-7799(93)90121-O
  10. Hong KH, Jang KH, Jang JC, et al. Bacterial ${\beta}$-glucan exhibits potent hypoglycemic activity via decrease of serum lipids and adiposity, and increase of UCP mRNA expression. J. Microbiol Biotechnol. 9: 826-831 (2005)
  11. Huang D, Ou B, Prior RL. The chemistry behind antioxidant capacity assays. J. Agr. Food Chem. 53: 1841-1856 (2005) https://doi.org/10.1021/jf030723c
  12. Joung EM, Kim HY, Hwang IG, Jeong JH, Yu KW, Lee JS, Jeong HS. Changes of Antioxidant Activities on Cultured Ginseng with Mushroom Mycelia During Cultivation. J. Korean Soc. Food Sci. Nutr. 39: 1346-1352 (2010) https://doi.org/10.3746/jkfn.2010.39.9.1346
  13. Keisuke T. Nutritional role of dietary fiber recent knowledge on dietary fiber. Korean J. Food Hygiene. 7: 173-196 (1992)
  14. Kim JM. Development of process for mass production of microbial product with agro-industrial byproducts. MS Thesis. Dong-A University, Busan, Korea (2002)
  15. Kim IR. Inhibitory effects of apple peel extract on inflammatory enzymes. Korean J. Food Hygiene. 47: 534-538 (2015)
  16. Kim JH. Mycelial growth and wood decaying enzymatic activity analysis by various addition rates of oak powder in the liquid spawn of Lentinula edodes. J. Korean Soc. Mushroom Sci. 16: 74-78 (2018)
  17. Kim SJ, Lim DK, Hyung SW, Kim MS, Kim MN, Lee KK, Ha YL. Inhibition of lipid autoxidation by the extract of the submerged-liquid culture of mushroom in the medium containing mulberry tree powder. J. Korean Soc. Food Sci. Nutr. 33: 249-254 (2004) https://doi.org/10.3746/jkfn.2004.33.2.249
  18. Kim HN, Lee JN, Kim GE, Lee YM, Kim CH, Sohn JW. Comparative study of immune-enhancing activity of crude and mannoprotein-free yeast-glucan preparations. J Microbiol Biotechnol. 9: 826-831 (1999)
  19. Kim SY, Song HJ, Lee YY, Cho KH, Roh YK. Biomedical issues of dietary fiber ${\beta}$-glucan. J. Korean Med. Sci. 21:781-789 (2006) https://doi.org/10.3346/jkms.2006.21.5.781
  20. Kitani K, Minami C, Amamoto T, Kanai S, Ivy GO, Carrillo MC. Pharmacological interventions in aging and age-associated disorders: potentials of propargylamines for human use. Ann. NY Acad. Sci. 959: 295-307 (2002) https://doi.org/10.1111/j.1749-6632.2002.tb02101.x
  21. KOSIS. Survey of annual production of agricultural products (fruit production). Available from: http://kosis.kr/statHtml/statHtml.do?orgId=101&tblId=DT_1ET0292&vw_cd=MT_ZTITLE&list_id=F1H&seqNo=&lang_mode=ko&language=kor&obj_var_id=&itm_id=&conn_path=MT_ZTITLE. Accessed June 14, 2018.
  22. Kunkel SD, Elmore CJ, Bongers KS, Ebert SM, Fox DK, Dyle MC, Adams CM. Ursolic acid increases skeletal muscle and brown fat and decreases diet-induced obesity, glucose intolerance and fatty liver disease. J. Pone. 2012: 0039332 (2012)
  23. Lee JH, An YT, Kim HM, Choi ID, Lee OS, Jung JU. Development of industrial availability of functional muscle strength materials from apple pomace waste. Ministry of Agriculture, Food and Rural Affairs, Korea Research Report. 11-1543000-001280-01 (2016)
  24. Lee SJ, Jang HR, Shin SR, Yoon KY. Quality characteristics of apple juice according to the sterilization methods. Korean J. Food Preserv. 19: 178-184 (2012) https://doi.org/10.11002/kjfp.2012.19.2.178
  25. Lee JH, Kim YC, Kim MY. Chung HS, Chung SK. Antioxidative activity and related compounds of apple pomace. Korean J. Food Sci. Technol. 32: 908-913 (2000)
  26. Lee HD, Lee KS. ${\beta}$-glucan and glucosamine contents in various cereals cultured with mushroom mycelia. Kor. J. Mycol. 37: 167-172 (2009) https://doi.org/10.4489/KJM.2009.37.2.167
  27. Min EG, Han YH. Characteristics of extra cellular ${\beta}$-glucosidasein Tricholoma matsutake. Korean J. Biotechnol. Bioeng. 15: 9-13 (2000)
  28. Navarini L, Bella J, Flaibani A, Gilli R, Rizza V. Structural characterization and solution properties of an acidic branched ($1{\rightarrow}3$)-${\beta}$-D-glucan from aureobasidium pullulans. Int. J. Biol Macromol. 19: 157-163 (1996) https://doi.org/10.1016/0141-8130(96)01121-X
  29. Nice DJ, Robinson DS, Holden MA. Characterization of a heat-stable antioxidant co-purified with the superoxide dismutase activity from dried peas. Food Chem. 52: 393-397 (1995) https://doi.org/10.1016/0308-8146(95)93288-3
  30. Ohno N, Uchiyama M, Tsuzuki A, Tokunaka K, Miura N, et al. Solubilization of yeast cell-wall ${\beta}$-($1{\rightarrow}3$)-D-glucan by sodium hypochlorite and dimethyl sulfoxide extraction. Carbohydr. Res. 316: 161-172 (1999) https://doi.org/10.1016/S0008-6215(99)00049-X
  31. Park YM, Kim JK. Characterization of the degradation of pear fruit cell wall by pectolytic enzymes and their use in fruit tissue liquefaction. Kor. J. Hort. Sci. Technol. 38: 255-262 (1997)
  32. Park HS, Kim BH, Choi HS, Kim JM, Kim MK. Enzyme activity of basisiomycetes products in each cereals. J. Mushroom Sci. Production 8: 102-108 (2010)
  33. Park YK, Kim HS, Park HY, Han GJ, Kim MH. Retarded retrogradation effect of Garaetteok with apple pomace dietary fiber powder. Korean J. Food Cult. 26: 400-408 (2011)
  34. Park YJ, Nam JY, Yoon DE, Kwon OC, Kim HI, Yoo YB, Kong WS, Lee CS. Comparison of anti-inflammatory, antioxidant and anti-allergic effects of Ganoderma species mycelial extracts. J. Mushroom Sci. Product. 11: 111-115 (2013) https://doi.org/10.14480/JM.2013.11.2.111
  35. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  36. Rhyu J, Kim MS, You MK, Bang MA, Kim HA. Pear pomace water extract inhibits adipogenesis and induces apoptosis in 3T3-L1 adipocytes. Nutr. Res. Pract. 8: 33-39 (2014) https://doi.org/10.4162/nrp.2014.8.1.33
  37. Roberta R, Nicoletta P, Anna P, Anath P, Min Y, Catherine RE. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  38. Schultz RM, Papamatheakis JD, Leutzeler J, Chirigos MA. Association of macrophage activation with anti-tumor activity by synthetic and biologic agents. Cancer Res. 37: 3338-3343 (1977)
  39. So BH. Antioxidant and antimicrobial activities of Smilacis glabrae rhizoma fermented with Phellinus baumii or Ganoderma lucidum mycelium. MS Thesis. Kyungpook National University, Daegu, Korea (2014)
  40. SK. Crop Production Statistics. Statistics Korea, Daejeon Metropolitan City, Korea (2018)
  41. Takehara M. Antiviral activity of virus-like particles from Lentinus edodes (Shiitake). Arch. Virol. 59: 269-274 (1979) https://doi.org/10.1007/BF01317423
  42. Torel J, Gillard J, Gillard P. Antioxidant activity of flavonoids and reactivity with peroxy radical. Phytochemistry 25: 383-385 (1986) https://doi.org/10.1016/S0031-9422(00)85485-0
  43. Tsunoda A. A mushroom extract as an interferon inducer. Ann. NY Acad. Sci. 173: 719-725 (1969) https://doi.org/10.1111/j.1749-6632.1970.tb53464.x
  44. Uchida S, Edamatsu R, Hiramatsu M, Mori A, Nonaka GY, Nishioka I, Niwa M, Ozaki M. Condensed tannins scavenge active oxygen free radicals. Med. Sci. Res. 15: 831-834 (1987)
  45. Yuk HG, Choi JH, Cho YJ, Ha JU, Hwang YI. Investigation of reactive conditions to extract pectin with exo-polygalacturonase from pear pomace. Korean J. Food Sci. Technol. 31: 971-976 (1999)