한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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원산지 및 품종에 따라 조제된 홍국균 균사체-고체발효 원두커피의 생리활성

The Pharmacological Activity of Coffee Fermented Using Monascus purpureus Mycelium Solid-state Culture Depends on the Cultivation Area and Green Coffees Variety

  • 김훈 ((주)코시스바이오 기업부설연구소) ;
  • 유광원 (한국교통대학교 식품영양학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 백길훈 (충북대학교 식품공학과) ;
  • 신지영 ((주)코시스바이오 기업부설연구소)
  • Kim, Hoon (R & D Center, Cosis-Bio Corporation Limited) ;
  • Yu, Kwang-Won (Department of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University) ;
  • Baek, Gil-Hun (Department of Food Science and Technology, Chungbuk National University) ;
  • Shin, Ji-Young (R & D Center, Cosis-Bio Corporation Limited)
  • 투고 : 2013.07.18
  • 심사 : 2013.11.22
  • 발행 : 2014.02.28
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초록

저자들은 이전 연구에서 커피의 생리활성을 증진시키기 위해 다양한 진균류 균사체의 고체배양을 이용하여 발효커피를 조제하였으며, 홍국균(Monascus sp.) 균사체를 이용하여 조제한 발효커피가 비발효 일반커피 또는 다른 버섯 균사체를 이용하여 조제한 발효커피에 비해 생리활성이 우수하게 증진됨을 확인한 바 있다. 따라서 본 연구에서는 다양한 산지별 및 품종별 커피생두를 이용하여 각각 홍국균(M. purpureus, MP) 균사체를 고체배양한 발효커피로 조제하고 이들의 특성을 확인하고자 하였다. 각기 다른 공급업체를 통하여 구입한 30종의 산지별 및 품종별 커피생두는 홍국균(MP) 균사체의 최적발효조건을 통해 배양되었으며, 동일조건에서 중배전 후 열수추출물로 조제되었다. 열수추출물 중에서 MP-Mandheling은 가장 우수한 추출수율을 나타내었으며(13.6-15.5%), MP-Robusta는 가장 우수한 총 폴리페놀 함량(3.03 mg GAE/100 mg) 및 ABTS 라디칼 억제능(27.11 mg AEAC/100 mg)을 나타내었다. 더욱이, MP-Robusta는 $1,000{\mu}g/mL$의 시료농도에서 LPS로 유도한 RAW 264.7 세포의 TNF-${\alpha}$ 생성을 가장 우수하게 억제하였을 뿐 아니라(LPS 유도군의 67.1% 억제), 3T3-L1 지방세포의 지방생성을 효과적으로 억제하는 항지질대사 활성을 나타내었다(분화 대조군의 22.2% 억제). 결론적으로, M. purpureus 균사체의 고체배양을 이용한 베트남산 로부스타 발효커피는 기능성 커피음료 및 기능성소재로의 활용등의 산업적인 응용에 좋은 소재가 될 것으로 사료된다.

In previous work, we fermented coffee beans using solid-state culture with various fungal mycelia to enhance the physiological activity of the coffee. The coffee fermented with Monascus sp. showed a higher physiological activity than non-fermented coffee or other coffees fermented with mushroom mycelium. The aim of this study was to characterize the various fermented coffees with respect to their area of cultivation and their variety using Monascus purpureus (MP) mycelium solid-state culture. Thirty types of green coffee beans, which varied in terms of their cultivation area or variety, were purchased from different suppliers and fermented with MP under optimal conditions. Each MP-fermented coffee was medium roasted and extracted further using hot water (HW) under the same conditions. Of the HW extracts, those derived from MP-Mandheling coffees had the highest yield (13.6-15.5%), and MP-Robusta coffee showed a significantly higher polyphenolic content (3.03 mg gallic acid equivalent/100 mg) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging activity (27.11 mg ascorbic acid equivalent antioxidant capacity/100 mg). Furthermore, in comparison to other MP-fermented coffees at $1,000{\mu}g/mL$, MP-Robusta coffee showed not only the most effective inhibition of tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) production in LPS-stimulated RAW 264.7 cells (67.1% of that in LPS-stimulated control cells), but also an effective inhibition of lipogenesis in 3T3-L1 adipose cells (22.2% of that in differentiated control cells). In conclusion, these results suggest that Vietnam Robusta coffee beans solid-state fermented with MP mycelium are amenable to industrial applications as a functional coffee beverage or material.

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피인용 문헌

  1. Physiological Activity of Roasted Coffee prepared from Fermented Green Coffee Bean with Monascus ruber Mycelium vol.29, pp.1, 2016, https://doi.org/10.9799/ksfan.2016.29.1.001