Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Anti-oxidative and Anti-inflammatory Activities of Fermented Turmeric (Curcuma longa L.) by Rhizopus oryzae

Rhizopus oryzae으로 발효한 울금의 항산화 및 항염효과

  • Kim, Eun-Ju (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Song, Bit-Na (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Jeong, Da-Som (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Kim, So-Young (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Cho, Yong-Sik (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA) ;
  • Park, Shin-Young (Fermentated Food Science Division, National Institute of Agricultural Sciences, RDA)
  • 김은주 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 송빛나 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 정다솜 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김소영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 조용식 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2017.09.15
  • Accepted : 2017.11.16
  • Published : 2017.11.30
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Abstract

Turmeric is a rhizomatous herbaceous perennial plant (Curcuma longa (CL)) of the ginger family, Zingiberaceae. A yellow-pigmented fraction isolated from the rhizomes of CL contains curcuminoids belonging to the dicinnamoyl methane group. Curcumin is an important active ingredient responsible for the biological activity of CL. However, CL is not usually used as a food source due to its bitter taste. The present study was designed to determine the effect of the CL fermented by Rhizopus oryzae (FCL) on pro-inflammatory factors such as nuclear factor ${\kappa}B$ ($NF-{\kappa}B$), tumor necrosis factor alpha ($TNF-{\alpha}$), interleukin-6 (IL-6), nitric oxide (NO), prostaglandin $E_2$ ($PGE_2$), inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in lipopolysaccharide (LPS)-induced RAW 264.7 cell line. The cell viability was determined by MTT assay. To evaluate the anti-inflammatory effect of FCL 80% EtOH extracts, IL-6 and $TNF-{\alpha}$ were measured by ELISA kit. Also, the amount of $NO/PGE_2/NF-{\kappa}B$ was measured using the $NO/PGE_2/NF-{\kappa}B$ detection kit and the iNOS/COX-2 expression was measured by Western blotting. The results showed that the FCL reduced NO, $PGE_2$, iNOS, COX-2, $NF-{\kappa}B$, IL-6 and $TNF-{\alpha}$ production without cytotoxicity. These results suggest that FCL extracts may be a developed the functional food related to anti-inflammation due to the significant effects on inflammatory factors.

본 연구의 목적은 울금의 발효를 통해 쓴맛의 관능적 기호도를 향상시키면서, 발효 울금의 항산화 및 항염효능 검증을 위한 것으로, 발효 울금의 관능적 기호도 확인을 위해 맛센서 분석과 항산화 평가를 위해 총 폴리페놀 및 플라보노이드 함량 및 DPPH radical 소거능, 지표성분 검출을 위해 HPLC분석을 진행하였고, 항염증평가는 RAW 264.7 세포에서 LPS에 의해 유도되는 염증인자인 NO, $PGE_2$, iNOS, COX-2, $NF-{\kappa}B$, IL-6와 $TNF-{\alpha}$에 대한 감소효과를 측정하였다. 실험결과 Rhizopus oryzae로 울금의 발효가 진행 될수록 쓴맛이 감소함을 보였다. 총 폴리페놀, 플라보노이드 함량과 DPPH radical 소거능은 비 발효 울금보다 울금 발효 1, 3일차에 증가함을 보였다. 발효 기간별 발효 울금은 10, 50, $100{\mu}g/ml$ 모든 농도에서 세포독성이 나타내지 않았다. RAW 264.7 세포에 LPS로 유도된 염증인자인 $NF-{\kappa}B$, IL-6와 $TNF-{\alpha}$ 생성량이 발효 기간별 발효 울금의 염증인자 생성억제를 평가한 결과 $NF-{\kappa}B$와 IL-6에서 발효 울금 $100{\mu}g/ml$에서 현저히 생성량이 억제되었다. LPS로 유도된 cytokines 억제효과를 보인 발효 기간별 발효 울금($100{\mu}g/ml$)의 NO, $PGE_2$ 생성억제를 평가한 결과, 대조군과 비교해 LPS를 처리한 군에서 NO, $PGE_2$의 생성이 현저히 증가되었고, 울금 에탄올 추출물에 의해 유의성 있는 생성억제효과를 보였고 비 발효에 비해 발효 울금의 생성억제 효과를 보였다. 또한 COX-2와 iNOS의 단백질 발현 억제효과를 확인한 결과, 대조군과 비교해 LPS에 의해 증가 된 COX-2와 iNOS의 단백질발현이 발효 울금에 의해 감소됨을 확인하였다. 위 결과 발효 울금은 RAW 264.7 세포에서 LPS에 의해 유도되는 NO와 $PGE_2$의 생성억제, iNOS와 COX-2의 발현을 억제시켰으며, $NF-{\kappa}B$, IL-6와 $TNF-{\alpha}$의 분비량도 억제시켰다. 이는 발효 울금의 항산화와 항염증성을 입증하기 위한 기초자료로 활용이 가능하다고 사료된다.

Keywords

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