한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지
DOI QR코드

DOI QR Code

쿼세틴 복합체의 생물학적 이용성 향상을 위한 양파 추출물의 유산균 발효

Bioconversion of onion extract to improve the bioavailability of quercetin glycoconjugate

  • Yun, Yeo Jin (Department of Food and Nutrition, Chungnam National University) ;
  • Lee, Ahyun (Department of Food and Nutrition, Chungnam National University) ;
  • Nguyen, Thi My Tuyen (Department of Food and Nutrition, Chungnam National University) ;
  • Park, Jong Tae (Department of Food Science and Technology, Chungnam National University) ;
  • Yun, Sang Man (Cheonbu Corporation) ;
  • Kim, Jaehan (Department of Food and Nutrition, Chungnam National University)
  • 투고 : 2018.05.17
  • 심사 : 2018.08.09
  • 발행 : 2018.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

생물전환기법과 유산균을 사용한 발효를 이용해 쿼세틴의 회수율 증가와 비배당체(aglycone) 형태로의 전환을 통해 체내 흡수율을 높이고 풍미가 향상된 기능성 양파음료를 개발하기 위한 연구를 수행하였다. 생물전환에 적합한 유산균과 효모를 발굴하고 외부환경 조건에 차이를 두어 쿼세틴의 비배당화 전환율을 최대화하는 조건을 확립하였다. 실험 결과를 바탕으로 L. casei, L. plantarum, K. lactis가 생물전환공정에 적합한 유산균으로 선별되었다. 양파 슬러리를 포함한 양파즙을 발효하였을 때 쿼세틴 농도는 초기 대비 K. lactis와 L. casei에서 각각 260%, 318%의 증가가 관찰되었으나, 48시간 이후에는 감소하는 것을 확인하였다. 또한 quercetin hexose와 quercetin di-hexose는 최대 141%까지 증가하여 발효가 진행되는 동안 전체 총 쿼세틴 양이 증가함을 알수 있었다. 양파즙의 초기 pH를 중성으로 조정하였을 때 비배당체 쿼세틴 농도는 초기에 빠르게 증가했으나 24시간 이후에는 발효가 지속됨에 따라 감소하였다. Quercetin hexose의 농도 또한 빠르게 감소해 비배당체 비율이 증가했지만 자체 농도가 감소해 중성 pH에서의 발효는 적절하지 않다고 판단하였다. 발효기를 이용한 대용량 발효 실험에서도 L. plantarum, L. casei와 K. lactis 모두 동일한 발효 효율을 유지함을 확인하였다. 그러나 식품으로서의 사용을 위한 열 살균 이후에는 유산균 발효 양파즙의 쿼세틴 배당체 농도가 급격히 감소하여 고온 고압 살균이 아닌 여과와 같은 다른 살균 공정이 필요하다고 판단했다. 이상의 결과를 바탕으로 식물성 유산균 발효를 통한 쿼세틴 함량 증가와 비배당체/배당체 비율의 증가를 확인하였고 고기능성 유산균/젖산균 발효 양파즙의 개발 가능성을 알 수 있었다.

Bioconversion and fermentation of onion extract by lactic acid bacteria were carried out to enhance the bioavailability of quercetin through the increase of quercetin recovery and aglycone formation. Lactobacillus casei, L. plantarum, and Kluyveromyces lactis were selected as the optimum strains for bioconversion. The environmental conditions to maximize the conversion ratio between glycoconjugate and quercetin aglycone have been evaluated. The concentrations of quercetin after fermentation of onion slurry by K. lactis and L. casei increased to 260% and 318%, respectively; however, the quercetin concentrations decreased after 48 hours of fermentation. Additionally, the quercetin hexose concentration increased to almost 141%. Controlling the initial pH of the onion juice increased the lactic acid production by L. casei and L. plantarum by more than two-fold. Meanwhile, the concentration of quercetin hexose decreased rapidly with the increased production of aglycones. The scale-up experiments showed the same fermentation efficiency; however, thermal sterilization reduced the quercetin glycone concentrations drastically.

키워드

참고문헌

  1. Choi W, Choi JY, Yon HS. A study on purchasing characteristics on health functional beverage according to food-related lifestyle. J. Hotel Resort 12: 179-196 (2013)
  2. Choi YJ, Kim SW, Jang JK, Choi YJ, Park YS, Park H, Shim KS, Lee HS, Chung MS. Development of fermented functional onion juice using lactic acid bacteria. Food Eng. Prog. 13: 1-7 (2009)
  3. Di Gioia D, Strahsburger E, de Lacey AML, Bregola V, Marotti I, Aloisio I, Biavati B, Dinelli G. Flavonoid bioconversion in Bifidobacterium pseudocatenulatum B7003: A potential probiotic strain for functional food development. J. Func. Food. 7: 671-679 (2014) https://doi.org/10.1016/j.jff.2013.12.018
  4. Fonseca GG, Heinzle E, Wittmann C, Gombert AK. The yeast Kluyveromyces marxianus and its biotechnological potential. App. Microbiol. Biotechnol. 79: 339-354 (2008) https://doi.org/10.1007/s00253-008-1458-6
  5. Gawlik-Dziki U, Swieca M, Sugier D, Cichocka J. Comparison of in vitro lipoxygenase, xanthine oxidase inhibitory and antioxidant activity of Arnica montana and Arnica chamissonis tinctures. Acta Sci. Pol-Hortoru. 10: 15-27 (2011)
  6. Grimaldi A, Bartowsky E, Jiranek V. Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology. J. Appl. Microbiol. 99: 1061-1069 (2005) https://doi.org/10.1111/j.1365-2672.2005.02707.x
  7. Hou WN, Go EK. Extractive optimization of functional components for processing of onion health promotion drink. Korean J. Food Sci. Technol. 36: 403-409 (2004)
  8. Jiang J. Identification of flavour volatile compounds produced by Kluyveromyces lactis. Biotechnol. Tech. 7: 863-866 (1993) https://doi.org/10.1007/BF00156363
  9. Kang JK. Lifestyle disease. J. Korean Med. Sci. 47: 188-194 (2004)
  10. Kim JE, Joo SI, Seo JH, Lee SP. Antioxidant and ${\alpha}$-glucosidase inhibitory effect of tartary buckwheat extract obtained by the treatment of different solvents and enzymes. J. Korean Soc. Food Sci. Nutr. 38: 989-995 (2009) https://doi.org/10.3746/jkfn.2009.38.8.989
  11. Kim JM, Park E. Effect of onion consumption on cardiovascular disease in human intervention studies: a literature review. J. Korean Soc. Food Sci. Nutr. 39: 1565-1572 (2010) https://doi.org/10.3746/jkfn.2010.39.10.1565
  12. Kim J, Seo Y, Noh SK, Cha YJ. A concentrated onion extract lowers serum lipid levels in rats fed a high-fat diet. Korean J. Food Preserv. 17: 398-404 (2010)
  13. King A, Dickinson JR. Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis. Yeast 16: 499-506 (2000) https://doi.org/10.1002/(SICI)1097-0061(200004)16:6<499::AID-YEA548>3.0.CO;2-E
  14. Kumagai T. Application of plant origin lactic acid bacteria to food. Food Style 21: 46-47 (2009)
  15. Lee J, Mitchell AE. Quercetin and isorhamnetin glycosides in onion (Allium cepa L.): varietal comparison, physical distribution, coproduct evaluation, and long-term storage stability. J. Agri. Food Chem. 59: 857-863 (2011) https://doi.org/10.1021/jf1033587
  16. Lim AK, Jung HK, Hong JH, Oh JS, Kwak JH, Kim YH, Kim DI. Effects of the soybean powder with rich aglycone isoflavone on lipid metabolism and antioxidative activities in hyperlipidemic rats. J. Korean Soc. Food Sci. Nutr. 37: 302-308 (2008) https://doi.org/10.3746/jkfn.2008.37.3.302
  17. Makras L, Van Acker G, De Vuyst L. Lactobacillus paracasei subsp. paracasei 8700: 2 degrades inulin-type fructans exhibiting different degrees of polymerization. Appl. Environ. Microbiol. 71: 6531-6537 (2005) https://doi.org/10.1128/AEM.71.11.6531-6537.2005
  18. McDanell R, McLean AE, Hanley AB, Heaney RK, Fenwick GR. Chemical and biological properties of indole glucosinolates (glucobrassicins): a review. Food Chem. Toxicol. 26: 59-70 (1988) https://doi.org/10.1016/0278-6915(88)90042-7
  19. Michlmayr H, Kneifel W. ${\beta}$-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health. FEMS Microbiol. Lett. 352: 1-10 (2014) https://doi.org/10.1111/1574-6968.12348
  20. Park YS, Jang JK, Choi YJ, Chung MS, Park H, Shim KS. Lactic acid fermentation of onion juice supplemented with puffed red ginseng extract. Food Eng. Prog. 13: 16-23 (2009)
  21. Phitsuwan P, Laohakunjit N, Kerdchoechuen O, Kyu KL, Ratanakhanokchai K. Present and potential applications of cellulases in agriculture, biotechnology, and bioenergy. Folia Microbiol. 58: 163-176 (2013) https://doi.org/10.1007/s12223-012-0184-8
  22. Pyo YH, Lee TC, Lee YC. Enrichment of bioactive isoflavones in soymilk fermented with a-glucosidase-producing lactic acid bacteria. Food Res. Int. 38: 551-559 (2005) https://doi.org/10.1016/j.foodres.2004.11.008
  23. Ross J, Kasum CM. Dietary flavonoids: bioavailability, metabolic effects, and safety. Annu. Rev. Nutr. 22: 19-34 (2002) https://doi.org/10.1146/annurev.nutr.22.111401.144957
  24. Rossi M, Corradini C, Amaretti A, Nicolini M, Pompei A, Zanoni S, Matteuzzi D. Fermentation of fructooligosaccharides and inulin by bifidobacteria: a comparative study of pure and fecal cultures. Appl. Environ. Microbiol. 71: 6150-6158 (2005) https://doi.org/10.1128/AEM.71.10.6150-6158.2005
  25. Saha BC. Hemicellulose bioconversion. J. Ind. Microbiol. Biotechnol. 30: 279-291 (2003) https://doi.org/10.1007/s10295-003-0049-x
  26. Siddiq M, Roidoung S, Sogi DS, Dolan KD. Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat. Food Chem. 136: 803-806 (2013) https://doi.org/10.1016/j.foodchem.2012.09.023
  27. Ying HZ, Liu YH, Yu B, Wang ZY, Zang JN, Yu CH. Dietary quercetin ameliorates nonalcoholic steatohepatitis induced by a highfat diet in gerbils. Food Chem. Toxicol. 52: 53-60 (2013) https://doi.org/10.1016/j.fct.2012.10.030