The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidative Activity of Smilax china L. Leaf Teas Fermented by Different Strains

균주에 따른 청미래덩굴잎 발효차의 항산화 활성

  • Lee, Sang-Il (Dept. of Food, Nutrition and Culinary Arts, Keimyung College) ;
  • Lee, Ye-Kyung (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) ;
  • Kim, Soon-Dong (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) ;
  • Kang, Yun Hwan (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) ;
  • Suh, Joo Won (Center for Nutraceutical and Pharmaceutical Materials, Myongji University)
  • 이상일 (계명문화대학교 식품영양조리학부) ;
  • 이예경 (명지대학교 농생명바이오식의약소재개발사업단) ;
  • 김순동 (명지대학교 농생명바이오식의약소재개발사업단) ;
  • 강윤환 (명지대학교 농생명바이오식의약소재개발사업단) ;
  • 서주원 (명지대학교 농생명바이오식의약소재개발사업단)
  • Received : 2012.10.06
  • Accepted : 2012.11.08
  • Published : 2012.12.31
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Abstract

To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55~2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA ($1mg/m{\ell}$) of water and ethanol extracts of tea C and the fermented teas was 19.25~22.48%; however, tea A was only 8.04~12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83~9.20%, while ethanol extract of these was 9.00~19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17~48.52%) were lower than those of ethanol extract (44.09~66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

본 연구에서는 청미래덩굴(Smilax china L.) 잎을 이용한 기호성이 증진된 발효차 제조를 시도하였다. 균주로 Saccharomyces cerevisiae(S), 청국장으로부터 분리한 Bacillus속 혼합미생물(B), Bifidobacterium bifidus(L), Monascus pilosus(M) 및 Aspergilus oryzae(A)를 사용하여 발효차(S, B, L, M, A)를 제조하였으며, 발효시키지 않은 청미래덩굴잎(C)과의 품질특성과 항산화와 관련된 total polyphenol(TP) 및 total flavonoid(TF) 함량과 활성산소 소거계 활성으로 electron donating ability(EDA), ferric reducing antioxidant power(FRAP), ferrous iron chelating ability (FICA) 및 lipid peroxidation inhibitory activity(LPOIA)와 활성산소 생성계 효소인 xanthine oxidase의 inhibitory activity(XOIA) 및 aldehyde oxidase의 inhibitory activity(AOIA)의 변화를 조사하였다. 열수로 1% 농도로 우려낸 발효차의 색상은 A차는 적색을 띠었으나, 그 외의 모든 차는 황색을 띠었다. 차의 향, 맛, 밝기 및 종합적인 기호도는 A차 3.95점, M차 3.30점으로 평가되었으며, 그 외 S, B, L차는 2.55~2.28점으로 C차와 유사하였다. C차 열수 추출물의 TP 및 TF 함량은 각각 28.94 및 18.39 mg/g, 에탄올 추출물에서는 각각 34.97 및 34.44 mg/g 이었다. 발효차는 C차에 비하여 TP의 함량이 낮았으나, 에탄올 가용성 flavonoid 함량에는 큰 변화를 보이지 않았다. 특히 A차는 수용성 TF 함량과 에탄올 가용성 TP의 함량이 낮았다. 청미래덩굴잎 및 그 발효차 열수 및 에탄올 추출물의 EDA($1mg/m{\ell}$)는 19.25~22.48%이었으나, A차는 8.04~12.49%이었다. C차 열수 및 에탄올 추출물의 FRAP($Fe^{2+}\;{\mu}mole/g$ dry basis)는 4.38~5.84이었으며, S, B, L, M 및 A차와 대등하였다. FICA는 발효차 중에서는 A차가 높았으며, 여타 차는 발효차와 비발효차 간의 유의차가 없었다. LPOIA는 $200{\mu}g/m{\ell}$의 아주 낮은 농도에서 열수 추출물은 37.08~41.42%, 에탄올 추출물은 28.66~32.57%를 나타내었고, 열수 추출물보다 에탄올 추출물이 다소 높았으며, 차의 종류에 따른 유의차는 보이지 않았다. 열수 및 에탄올 추출물($1mg/m{\ell}$)의 XOIA 및 AOIA는 모두 에탄올 추출물에서 높은 경향을 보였다. 열수 추출물에서의 XOIA는 C, S, M 및 A차에서는 4.83~9.20%이었으나, B 및 L차에서는 나타나지 않았으며, 에탄올 추출물에서는 9.00~19.00%이었다. AOIA는 열수 추출물은 30.17~48.52%, 에탄올 추출물은 44.09~66.93으로 정도의 차이는 있으나, 발효차 에서도 비교적 높은 활성을 나타내었다. 이상의 결과, 청미래덩굴잎 발효차의 항산화 활성은 비발효차에 비하여 다소 감소하는 경향을 나타내며, 에탄올 추출물이 열수 추출물에 비하여 높은 활성을 나타내었다. 특히, 발효에 의하여 TP와 TF의 감소율이 높으나, 관능적 품질이 비교적 양호한 것으로 나타난 A차 열수 추출물(0.1%)에서도 FRAP, FICA, LPOIA 및 AOIA와 같은 항산화 지표들의 활성이 나타나, 기능성 발효차로서의 이용가능성이 높은 것으로 평가되었다.

Keywords

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  2. Supplementation of standardized extract from fermented Smilax china L. leaf containing secondary metabolites moderated diet-induced obesity by modulating the activity antioxidant enzymes and hepatic lipogenesis vol.41, pp.3, 2017, https://doi.org/10.1111/jfbc.12357
  3. A Comparison of Antioxidant Effects among Non-fermented and Fermented Columbian Coffee, and Luwak Coffee Beans vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.757
  4. Comparison of antioxidant, α-glucosidase inhibition and anti-inflammatory activities of the leaf and root extracts ofSmilax chinaL. vol.46, pp.4, 2013, https://doi.org/10.4163/jnh.2013.46.4.315
  5. Microbial bioconversion and processing methods enhance the phenolic acid and flavonoids and the radical scavenging capacity ofSmilax chinaL. leaf vol.96, pp.3, 2016, https://doi.org/10.1002/jsfa.7160
  6. Consumption of Han-sik and its Association with Socioeconomic Status among Filipino Immigrant Women: the Filipino Women's Diet and Health Study (FiLWHEL) vol.23, pp.6, 2018, https://doi.org/10.5720/kjcn.2018.23.6.475
  7. 경기도와 제주도 야생화들로부터 효모의 분리, 동정 및 항통풍성 Xanthine oxidase 저해물질의 생산 vol.41, pp.4, 2012, https://doi.org/10.4014/kjmb.1309.09002
  8. 발효 청미래덩굴잎 용매 추출물 및 분획물의 xanthine 및 aldehyde oxidase 저해활성과 항고요산혈증 효과 vol.57, pp.1, 2012, https://doi.org/10.3839/jabc.2014.009