Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Changes in Cordycepin and Liquiritigenin Content and Inhibitory Effect on NO Production in Fermented Licorice and Dongchunghacho

동충하초균주로 발효한 감초의 주요성분 함량 변화 및 NO 생성 억제 효과

  • Wang, Ziyu (Department of Horticultural Bioscience, College of Natural Resources and Life Science, Pusan National University) ;
  • Li, Mei (Department of Horticultural Bioscience, College of Natural Resources and Life Science, Pusan National University) ;
  • Li, Ke (Department of Horticultural Bioscience, College of Natural Resources and Life Science, Pusan National University) ;
  • Son, Beung Gu (Department of Horticultural Bioscience, College of Natural Resources and Life Science, Pusan National University) ;
  • Kang, Jum Soon (Department of Horticultural Bioscience, College of Natural Resources and Life Science, Pusan National University) ;
  • Park, Young Hoon (Department of Horticultural Bioscience, College of Natural Resources and Life Science, Pusan National University) ;
  • Lee, Yong Jae (Department of Horticultural Bioscience, College of Natural Resources and Life Science, Pusan National University) ;
  • Kim, Sun Tae (Department of Plant Bioscience, College of Natural Resources and Life Science, Pusan National University) ;
  • Jung, Jae-Chul (NOVAREX Co., Ltd.) ;
  • Lee, Young Guen (Department of Food Science and Technology, College of Natural Resources and Life Science, Pusan National University) ;
  • Choi, Young Whan (Department of Horticultural Bioscience, College of Natural Resources and Life Science, Pusan National University)
  • 왕자옥 (부산대학교 원예생명과학과) ;
  • 이매 (부산대학교 원예생명과학과) ;
  • 이커 (부산대학교 원예생명과학과) ;
  • 손병구 (부산대학교 원예생명과학과) ;
  • 강점순 (부산대학교 원예생명과학과) ;
  • 이용재 (부산대학교 원예생명과학과) ;
  • 박영훈 (부산대학교 원예생명과학과) ;
  • 김선태 (부산대학교 식물생명과학과) ;
  • 정재철 ((주)노바렉스) ;
  • 이영근 (부산대학교 식품공학과) ;
  • 최영환 (부산대학교 원예생명과학과)
  • Received : 2016.10.20
  • Accepted : 2016.11.08
  • Published : 2017.01.30
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Abstract

Traditional Korean fermented herbal plants are potential sources of new food that promote health, but they are still produced by yeast, fungi or bacteria fermentation. In the present work, mushroom (Paecilomyces tenuipes and Cordyceps militaris) fungal dongchunghacho were used to fermented Glycyrrhiza uralensis Fischer (licorice) or mixed with pupa. The pupa were tested as solid substrates for the production of corcycepin, liquiritin, and liquiritigenin. The fermented substrates were analyzed the content of cordycepin, liquiritin, liquiritigenin, and glycirrhizin productivity and inhibitory activity of NO. The cordycepin content of 70% EtOH extract from the fermented mixture of licorice and 50% pupa with C. militaris increased maximum at 33 times. Pupa was very excellent for the production of cordycepin. The liquiritin content was decreased in all the assays inoculated with P. tenuipes and C. militaris dongchunghachos. The liquiritigenin content was higher when fermented with P. tenuipes than C. militaris. The addition of pupa significantly reduced the liquiritin content and glycyrrhizin production. As a result, the liquiritigenin content increased in fermented P. tenuipes and C. militaris, and liquiritin and glycyrrhizin decreased. The inhibition of NO production in the different ethanolic extracts fermented with licorice and pupa was also significantly increased and higher than that of a nonfermented extract in higher polar solvent extracts. The contents of cordycepin and biological active compounds were altered in accordance with the concentration of pupa and fungi. This study provides basic data for use in developing dongchunghacho fungi as a functional food resource.

약용식물의 발효는 새로운 식품의 소재 개발이 가능하나, 발효 균주는 대부분 이스트, 유산균, 박테리아 등이 이용되고 있다. 본 연구에서는 감초와 번데기 단독 또는 감초에 발효원인 번데기를 20%와 50%로 첨가한 혼합물의 배지에 눈꽃 동충하초(Paecilomyces tenuipes)와 밀리타리스 동충하초(Cordyceps militaris)를 이용하여 고체배양방법을 확립하였다. 동충하초 발효물을 식품소재로 개발하기 위하여 식용 가능한 용매인 에탄올 95%, 70%, 50%, 25% 및 물로서 추출한 다음 동충하초로부터 생성된 cordycepin과 감초의 지표성분인 liquiritin, liquiritigenin과 glycirrhizin의 함량 및 NO생성 억제효과를 조사하였다. Cordycepin함량은 감초에 번데기를 50%로 혼합한 배지에 밀리타리스 동충하초 균주을 접종하여 발효한 발효물을 70% EtOH추출하였을 경우에 가장 많았으며, 번데기를 첨가하지 않은 밀리타리스 동충하초 발효물 추출물보다 함량이 33배 정도 증가하였다. 또한 추출용매의 극성이 70% EtOH보다 높거나 낮아지면 감소하는 경향이었으며, 특히 발효원으로서 번데기의 첨가는 cordycepin의 함량을 현저하게 증가시켰다. Liquiritin의 함량은 발효하지 않은 감초보다 눈꽃 동충하초와 밀리타리스 동충하초로 발효한 모든 추출물에서 감소하였다. Liquiritigenin의 함량은 눈꽃 동충하초로 발효한 추출물이 밀리타리스 동충하초 발효 추출물보다 현저히 증가하였으나, 밀리타리스 동충하초 균쥬의 발효 추출물은 발효하지 않은 감초 추출물과 거의 차이가 없었으며, 두 균주 모두 번데기의 첨가량이 증가할수록 liquiritigenin의 함량이 감소하는 경향이었다. 감초에 번데기의 첨가량 또는 추출 용매의 극성이 증가하면 liquiritin과 glycyrrhizin의 함량은 현저히 감소하였다. 이상의 결과로부터, cordycepin 함량은 C. militaris 균주로 liquiritigenin은 P. tenuipes로 발효시에 현저하게 증가하였으나, liquiritin과 glycyrrhizin은 감소하였다. 감초를 동충하초로 발효시에 번데기의 첨가는 주요 성분의 변화를 현저하게 유도하였다. 동충하초 발효 추출물은 NO생성 억제효과가 증가하였으며, 고극성 용매 추출물에서 그 효과가 현저하였다. 감초의 발효시에 생성된 cordycepin과 liquiritin, liquiritigenin 및 glycyrrhizin의 함량은 발효원으로서 첨가되는 번데기, 추출용매의 극성, 발효 균주의 종류 등에 따라서 현저한 차이가 있었다. 이러한 결과는 동충하초 균주를 이용한 기능성 식품 소재를 개발하기 위한 기초 자료로서 활용이 가능할 것으로 기대된다.

Keywords

References

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