Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Antioxidant and Antibacterial Activities, and Tyrosinase and Elastase Inhibitory Effect of Fermented Omija (Schizandra chinensis Baillon.) Beverage

오미자 발효액의 항산화 및 항균 활성과 미용효과

  • Cho, Eun-Kyung (Department of Bio-Food Materials, College of Medical Life Sciences, Silla University) ;
  • Cho, Hea-Eun (Department of Food and Nutrition, College of Medical Life Sciences, Silla University) ;
  • Choi, Young-Ju (Department of Food and Nutrition, College of Medical Life Sciences, Silla University)
  • 조은경 (신라대학교 바이오식품소재학과) ;
  • 조혜은 (신라대학교 식품영양학과) ;
  • 최영주 (신라대학교 식품영양학과)
  • Received : 2010.08.23
  • Accepted : 2010.12.13
  • Published : 2010.12.31
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Abstract

This study was aimed to investigate the contents of chemical components and the biological activity of fermented Omija (Schizandra chinensis Baillon.) beverage (FOB), which have not been well known up to now. General compositions and the contents of mineral and vitamin of FOB were lower than Omija before fermentation (OBF). In addition, most sucrose was digested into glucose and fructose in FOB. This suggests that the beneficial contents may be made from general compositions by fermentation, though more evidences are needed. Antioxidant activity of FOB was measured by using 2,2-diphenyl-l-picryl-hydrazyl (DPPH) free radical scavenging activity and superoxide dismutase-like activity (SODA). DPPH radical scavenging activity and SODA were increased in a dose-dependent manner, and were about 79.7% and 60.8% at four times diluted FOB (25% of FOB), respectively. The FOB also showed strong antibacterial activity on Escherichia coli. Beauty effect of FOB was demonstrated by the analysis of tyrosinase and elastase inhibitory activities, and they were remarkably increased in a dose-dependent manner. Tyrosinase inhibitory activity was about 82% at two times diluted FOB (50% of FOB) and elastase inhibitory activity was 78.2% at five times diluted FOB (20% of FOB). These results suggest that FOB has a strong antioxidant activity, and tyrosinase and elastase inhibitory effects.

연구는 전통발효공정에 따라 오미자를 발효시켜 제조한 오미자 발효액의 여러 가지 생리활성에 대하여 조사하였다. 우선, 오미자 발효액의 일반성분, 무기질 및 비타민 분석을 시행한 결과에서 발효전의 오미자보다 탄수화물과 비타민 C 함량이 높게 나타났다. 또한, 주요 맛 성분인 유리당 함량을 측정한 결과, 오미자 발효액에서 glucose와 fructose 함량이 발효 전의 오미자 보다 높게 나타났다. 이에 반해, 발효 전 오미자에서 검출되는 sucrose가 오미자 발효액에서는 나타나지 않았다. 오미자 발효액의 항산화 효과를 분석하기 위해 DPPH radical 소거능을 측정한 결과, 4배 희석한 오미자 발효액 (25%)에서 79.7%의 DPPH radical 소거능을 나타내었는데, 0.01%의 BHA와 유사한 항산화력이 측정되었다. 또한 오미자 발효액의 94.7%의 C의 경우 농노 0.1%일 때 98.1%로 보고되어 있어 오미자 발효원액(100%)과 유사한 항산화능을 나타내고 있다. 이것으로 볼 때 오미자 발효액의 항산화 활성이 아주 높은 것으로 항산화력에 관한 높은 이용가치를 의미한다. 또한, 오미자 발효액의 항균활성을 관찰한 결과 오미자 발효원액 (100%)에서 E. coli에 대한 항균효과가 나타났다. Tyrosinase의 저해효과는 사료의 농도가 증가함에 따라 유의적으로 증가하는 경향을 나타내었는데 50% 농도의 오미자 발효액에서 82%의 높은 tyrosinase 억제효과를 나타내었다. 오미자 발효액의 피부 주름 예방효과를 측정하기 위하여 elastasc 저해효과 실험을 실시한 결과 전반적으로 농도가 높아짐에 따려 비례적으로 저해활성이 증가하였다. 이상의 결과는 오미자 발효액의 우수한 생리활성을 증명하고 있고, 항산화능, 항균력, 피부미용 효과가 높은 것으로 나타나 기능성 음료의 소재로서 그 활용도가 높을 것으로 판단된다.

Keywords

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