Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

β-Glucan Content and Antioxidant Activity of Mixed Extract from Sarcodon aspratus and Rice Bran

능이버섯과 미강 혼합 추출물의 β-Glucan 함량 및 항산화 활성

  • Sim, Wan-Sup (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Choi, Sun-Il (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Jung, Tae-Dong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Cho, Bong-Yeon (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Choi, Seung-Hyun (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Han, Xionggao (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Seo, Yu-Ri (Department of Biosystems Engineering, Kangwon National University) ;
  • Kim, Hye-Been (Department of Biosystems Engineering, Kangwon National University) ;
  • Lim, Ki-Taek (Department of Biosystems Engineering, Kangwon National University) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 심완섭 (강원대학교 식품생명공학과) ;
  • 최선일 (강원대학교 식품생명공학과) ;
  • 정태동 (강원대학교 식품생명공학과) ;
  • 조봉연 (강원대학교 식품생명공학과) ;
  • 최승현 (강원대학교 식품생명공학과) ;
  • 한웅호 (강원대학교 식품생명공학과) ;
  • 이진하 (강원대학교 식품생명공학과) ;
  • 서유리 (강원대학교 바이오시스템공학과) ;
  • 김혜빈 (강원대학교 바이오시스템공학과) ;
  • 임기택 (강원대학교 바이오시스템공학과) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Received : 2018.03.07
  • Accepted : 2018.05.08
  • Published : 2018.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was to investigate the optimal condition of mixture ratio for development of functional food ingredient from Sarcodon aspratus and rice bran. First, $^{\circ}Brix$ was measured along with extraction time. Five kinds of mixtures of Sarcodon aspratus and rice bran (10:0, 7:3, 5:5, 3:7, 0:10) were extracted in $95^{\circ}C$ water over a one-hour period and the extraction yield was evaluated. We further evaluated ${\beta}-glucan$ content, DPPH radical scavenging activity, ferric ion reducing antioxidant power (FRAP), total phenolic content and total flavonoids content. As a result, both Sarcodon aspratus and rice bran showed a constant $^{\circ}Brix$ after 45 minutes of extraction time. The content of ${\beta}-glucan$ was highest in the Sarcodon aspratus and rice bran mixture with a ratio of 3:7. As the ratio of rice bran increased in all mixtures, the antioxidant capacity also increased. In conclusion, to create a functional food ingredient the optimal mixing ratio of Sarcodon aspratus to rice bran is 3:7.

본 연구에서는 능이버섯과 미강이 혼합된 기능성 식품 소재 개발을 위해 혼합 비율의 최적화에 대한 연구를 실시하였다. 유용성분 분석 및 항산화능 평가에 앞서 소재별 추출 시간에 따른 $^{\circ}Brix$를 측정함으로써 $95^{\circ}C$ 열수 조건에서 1시간 추출법의 최적의 추출 조건을 확립하였고, 혼합 비율 별 추출물을 제조 한 후 추출 수율, ${\beta}-glucan$ 함량, DPPH radical 소거능, FRAP value, 총 페놀 함량 및 총 플라보노이드 함량을 측정하였다. 추출 수율의 범위는 24.3%~35.3%였으며, 100% 미강이 함유된 S-5 추출물을 제외한 나머지 추출물에서는 모두 30% 이상의 높은 추출 수율을 획득하였다. ${\beta}-glucan$ 함량은 능이버섯이 100% 함유된 S-1 추출물보다 능이버섯이 30% 함유된 S-4 추출물에서 $1.73{\pm}0.11%$로 유의적으로 가장 높은 함량 값을 나타내었다. 혼합물들의 항산화능을 평가한 DPPH radical 소거능, FRAP value 측정, 총 페놀 및 총 플라보노이드 성분 함량 결과 혼합물 내 미강의 함량이 높아질수록 그 항산화력이 우수하였다. 이는 추출 과정에서 혼합물을 구성하고 있는 능이버섯과 미강의 상호작용에 의한 결과라고 사료된다. 따라서 본 연구 결과 능이버섯과 미강 따라서 30% 이상의 우수한 추출 수율, 가장 높은 ${\beta}-glucan$ 함량 및 우수한 항산화력을 바탕으로 능이버섯과 미강을 활용한 기능성 식품 소재 개발을 위한 그들의 혼합비는 능이버섯과 미강의 3:7의 비율(S-4)로 혼합하여 추출하는 것이 바람직한 것으로 판단된다.

Keywords

References

  1. Jang Y.S., Jeong J.M.: Effects of phyto-extract mixture on adiposity and serum lipid levels in obese mice induced by high fat diet. J Korean Soc Food Sci Nutr., 39, 1439-1445 (2010). https://doi.org/10.3746/jkfn.2010.39.10.1439
  2. Kim J.W., Kim S.D., Youn K.S.: Antioxidant activity of Hwangki and Beni-Koji extracts and mixture. J Korean Soc Food Sci Nutr., 40, 1-6 (2011). https://doi.org/10.3746/jkfn.2011.40.1.001
  3. Oh H.S., Kim J.H.: Physiological functionalities of hot water extract of Codonopsis lanceolata and some medicinal materials, and their mixtures. The Korean Society of Community Living Science., 18, 407-415 (2007).
  4. Lee K.S., Kim J.B.: Effects of the Sarcodon aspratus on the high level of blood lipid and obesity induced by high fat-diet in rat. J. Life Sci., 19, 1265-1270 (2009). https://doi.org/10.5352/JLS.2009.19.9.1265
  5. Joo O.S.: Chemical components and physiological activities of Neungee Mushroom (Sarcodon aspratus). Korean J. Food Preserv., 15, 864-871 (2008).
  6. Eun J.S., Yang J.H., Cho D.Y., Lee T.K.: Studies on higher fungi in Korea (I) Activity of proteolytic enzyme from Sarcodon aspratus (Berk) S. Ito. JPI., 18, 125-131 (1988).
  7. Jeong O.J., Yoon H.S., Min Y.K.: Aroma characteristics of Neungee (Sarcodon aspratus). Korean J. Food Sci. Technol., 33, 307-312 (2001).
  8. Kim J.W., Moon B.S., Park Y.M., Yoo N.H., Ryoo I.J., Chinh., Yoo I.D., Kim J.P.: Structures and antioxidant activity of diketopiperazines isolated from the mushroom Sarcodon aspratus. J Korean Soc Appl Biol Chem., 48, 93-97 (2005).
  9. Kang M.G., Bolormaa., Lee J.S., Seo G.S., Lee J.S.: Antihypertensive activity and anti-gout activity of mushroom Sarcodon aspratus. Kor. J. Mycol., 39, 53-56 (2011). https://doi.org/10.4489/KJM.2011.39.1.053
  10. Choi S.J., Lee Y.S., Kim J.K., Kim J.K., Lim S.S.: Physiological activities of extract from edible mushrooms. J Korean Soc Food Sci Nutr., 39, 1087-1096 (2010). https://doi.org/10.3746/jkfn.2010.39.8.1087
  11. Nakajima A., Ishida T., Koga M., Takeuchi T., Mazda O., Takeuchi M.: Effect of hot water extract from Agaricus blazei murill on antibody-producing cells in mice. Int Immunopharmacol., 2, 1205-1211 (2002). https://doi.org/10.1016/S1567-5769(02)00056-5
  12. Song J.H., Lee H.S., Hwang J.K., Han J.W., Ro J.G., Keum D.H., Park K.M.: Physiological activity of Sarcodon aspratus extracts. Korean J Food Sci Anim Resour., 23, 172-179 (2003).
  13. Lee J.H., Oh S.K., Kim D.J., Yoon M.R., Chun A.R., Choi, I.S., Lee J.S., Kim Y.G.: Comparison of antioxidant activities by different extraction temperatures of some commercially available cultivars of rice bran in Korea. J. Food Nutr., 26, 1-7 (2013).
  14. Kim Y.S., Ha T.Y., Lee S.H., Lee H.Y.: Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J. Food Sci. Technol., 29, 90-95 (1997).
  15. Lee J.H., Park J.S.: Antioxidant activities of rice bran extracts for wellness convergence. Journal of Digital Convergence., 13, 401-406 (2015).
  16. Oh S.K., Kim D.J., Chun A.R., Yoon M.R., Kim K.J., Lee J.S., Hong H.C., Kim Y.K.: Antioxidant compounds and antioxidant activities of ethanol extracts from milling by-products of rice cultivars. J Korean Soc Food Sci Nutr., 39, 624-630 (2010). https://doi.org/10.3746/jkfn.2010.39.4.624
  17. Lin Sheng-Dun., Mau Jeng-Leun., Hsu Ching-An.: Bioactive components and antioxidant properties of GABA tea leaves. Food Science and technology., 46, 64-70 (2012).
  18. Jeong S.J., Shin M.J., Jeong S.Y., Yang H.J., Jeong D.Y.: Aracteristic analysis and production of short-ripened korean traditional soy sauce added with rice bran. J Korean Soc Food Sci Nutr., 43, 550-556 (2014). https://doi.org/10.3746/jkfn.2014.43.4.550
  19. Shin S.H., Kim K.H., Kang C.S., Cho K.M., Park C.S., Choo B.G., Park J.C.: Analysis of grain and malting quality during storage period of 2-row barley. J. Agric. Life Sci., 45, 1-5 (2014).
  20. Kim Y.H., Lee Y.J., Park S.O., Lee S.J., Lee O.H.: Antioxidant compounds and antioxidant activities of fermented black rice and its fractions. Korean J. Food Sci. Technol., 45, 262-266 (2013). https://doi.org/10.9721/KJFST.2013.45.2.262
  21. Kim H.Y., Hwang I.G., Kim T.M., Park D.S., Kim J.H., Kim D.J., Lee J.S., Jeong H.S.: Antioxidant and angiotensin converting enzyme I inhibitory activity on different parts of germinated rough rice. J Korean Soc Food Sci Nutr., 40, 775-780 (2011). https://doi.org/10.3746/jkfn.2011.40.6.775
  22. Chun A.R., Lee Y.Y., Kim D.J., Yoon M.R., Oh S.K., Choi I.S., Hong H.C.: Cultivar comparison on tocopherols, tocotrienols, and antioxidant compounds in rice bran. KSCS., 58, 367-375 (2013).
  23. Woo K.S., Seo M.C., Kang J.R., Ko J.Y., Song S.B., Lee J.S., Oh B.G., Park G.D., Lee Y.H., Nam M.H., Jeong H.S.: Antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions of sorghum (Sorghum bicolor L. Moench). J Korean Soc Food Sci Nutr., 39, 1695-1699 (2010). https://doi.org/10.3746/jkfn.2010.39.11.1695
  24. Kim Y.H., Kim W.S., Kim J.M., Choi S.I., Jung T.D., Lee J.H., Kim J.D., Lim J.K., Lee O.H.: Optimization of extraction conditions for mixture of Camellia sinensis L. and Artemisia argyi by response surface methodology. J. Food Hyg. Saf., 31, 278-285 (2016). https://doi.org/10.13103/JFHS.2016.31.4.278
  25. Ballance G.M., Manners D.J.: Structural analysis and enzymic solubilization of barley endosperm cell walls. Carbohydr Res., 61, 107-113 (1978). https://doi.org/10.1016/S0008-6215(00)84471-7
  26. Cho B.Y., Lee J.H., Choi S.I., Jung T.D., Choi S.H., Ra M.J., Kim S.Y., Kang I.J., Han K.C., Lee O.H.: Changes in antioxidant and antiobesity activities of Cirsium setidens Nakai ethanolic extract depending on different harvest time. J. Food Hyg. Saf., 32, 234-242 (2017). https://doi.org/10.13103/JFHS.2017.32.3.234
  27. Jung Y.T., Lee I.S., Key Whang., Yu M.H.: Antioxidant effects of Picrasma quassioides and Chamaecyparis obtusa (S. etZ.) ENDL extracts. J. Life Sci., 22, 354-359 (2012). https://doi.org/10.5352/JLS.2012.22.3.354

Cited by

  1. Physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent and cultivar vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.668