Ingredients Analysis and Biological Activity of Fermented Angelica gigas Nakai by Mold

곰팡이 발효 참당귀의 유효성분 분석 및 생리활성 작용

  • Cha, Jae-Young (Technical Research Institute, Daesun Distilling Co., Ltd.) ;
  • Kim, Hyun-Woo (Technical Research Institute, Daesun Distilling Co., Ltd.) ;
  • Heo, Jin-Sun (Sancheong Institute of Medicinal Herb on Foundation) ;
  • Ahn, Hee-Young (Department of Biosciences, Graduate School, Dong-A University) ;
  • Eom, Kyung-Eun (Department of Biosciences, Graduate School, Dong-A University) ;
  • Heo, Su-Jin (Department of Biosciences, Graduate School, Dong-A University) ;
  • Cho, Young-Su (Department of Biotechnology, Dong-A University)
  • 차재영 (대선주조(주) 기술연구소) ;
  • 김현우 (대선주조(주) 기술연구소) ;
  • 허진선 ((재)산청한방약초연구소) ;
  • 안희영 (동아대학교 대학원 의생명과학과) ;
  • 엄경은 (동아대학교 대학원 의생명과학과) ;
  • 허수진 (동아대학교 대학원 의생명과학과) ;
  • 조영수 (동아대학교 생명공학과)
  • Received : 2010.07.09
  • Accepted : 2010.09.13
  • Published : 2010.09.30


Three mold strains, Aspergillus oryzae (AOFAG), Aspergillus kawachii (AKFAG), and Monascus purpureus (MPFAG) were used for fermentation of Angelica gigas Nakai powder. The contents of polyphenolic compounds, flavonoids, minerals, decursin and decursinol angelate and the activities of DPPH (${\alpha},{\alpha}'$-diphenyl-$\beta$-picrylhydrazyl) free radical scavenging, reducing power, and tyrosinase were measured. The highest contents of phenolic compound and flavonoid were NFAG at 2.78% and MPFAG at 1.18%, respectively. Major minerals were K, Mg, Fe, Na and Ca. Decursin and decursinol angelate were the major ingredients of Angelica gigas according to HPLC analysis. Decursin area was higher in all fermented Angelica gigas than in NFAG. The activities of free radical scavenging and tyrosinase were stronger in all fermented Angelica gigas than NFAG. However, the Fe/Cu reducing powers were stronger in NFAG than all fermented Angelica gigas. Overall, these results may provide the basic data needed to understand the biological activities and chemical characteristics of Angelica gigas fermented by mold for the development of functional foods.


Fermented-Angelica gigas Nakai;decursin;decursinol angelate;antioxidation;tyrosinase


Supported by : 동아대학교


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