Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characterization of Fermented Mulberry Leaf Using Bacillus subtilis

Bacillus subtilis를 이용한 뽕잎 발효 특성

  • Received : 2016.09.21
  • Accepted : 2016.11.10
  • Published : 2017.01.31
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Abstract

This study was performed to evaluate the characterization of fermented mulberry leaf using Bacillus subtilis by focusing on protein degradation and antioxidant activity. The crude protein and total amino acid compositions of mulberry leaf were 21.40% (w/w) and 105.06 mg/g, respectively. The pH level decreased sharply in mulberry leaf extracts fermented using B. subtilis, in accordance with an increase in bacteria cell populations (9.49 log CFU/mL) during 36 h of fermentation. The protease activity of mulberry leaf increased to 97.45 units/mL after 5 days of fermentation. After fermentation, free amino acid contents in fermented mulberry leaf increased from $486.91{\mu}g/g$ to $644.35{\mu}g/g$ due to considerable elevation of isoleucine (6-fold), alanine (4.67-fold), leucine (4.52-fold), and valine (4.21-fold). The DPPH radical scavenging activity of fermented mulberry leaf also increased from 25.93% to 73.22% after 5 days of fermentation. These results suggest that mulberry leaf fermentation using B. subtilis can improve nutritional quality and antioxidant activity.

Bacillus subtilis 균주를 이용하여 뽕잎을 발효하고, 발효과정 중 성분 변화와 단백질의 변화, 항산화 활성을 측정하였다. 뽕잎의 조단백 함량은 21.40%, 구성아미노산은 105.06 mg/g으로 측정되었으며, 그중 주된 아미노산은 aspartic acid와 glutamic acid였다. 뽕잎 발효 36시간 후 B. subtilis의 생균수는 9.49 log CFU/mL였으며, protease의 활성은 발효가 진행될수록 증가하여 발효 120시간에는 97.45 units/mL로, 뽕잎의 환경에서 B. subtilis의 생육이 우수하였다. 2DE 실험 결과 발효 전 관찰되던 단백질 spot이 발효 후 분해된 것을 확인하였다. 총 유리아미노산은 발효 전($486.91{\mu}g/g$)보다 발효 후($644.35{\mu}g/g$) 증가하였으며, 특히 alanine, isoleucine, leucine, valine의 함량이 3배 이상 증가한 것으로 나타났다. DPPH radical scavenging activity는 발효 전 25.93%에서 발효 후 73.22%로 증가하였다.

Keywords

References

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