Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Anti-inflammatory Activities of Cold Brew Coffee Using Dry Fermentation of Lactobacillus plantarum

건식발효를 이용한 유산균 더치 커피의 항염증 효과

  • Go, Seok Hyeon (Department of Marine Food Science and Technology, Gangneung-Wonju National University) ;
  • Monmai, Chaiwat (Department of Marine Food Science and Technology, Gangneung-Wonju National University) ;
  • Jang, A Yeong (Department of Marine Food Science and Technology, Gangneung-Wonju National University) ;
  • Lee, Hyungjae (Department of Food Engineering, Dankook University) ;
  • Park, Woo Jung (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
  • 고석현 (강릉원주대학교 해양식품공학과) ;
  • 몬마이 차이왓 (강릉원주대학교 해양식품공학과) ;
  • 장아영 (강릉원주대학교 해양식품공학과) ;
  • 이형재 (단국대학교 식품공학과) ;
  • 박우정 (강릉원주대학교 해양식품공학과)
  • Received : 2018.05.03
  • Accepted : 2018.10.31
  • Published : 2018.11.30
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Abstract

Coffee is a commonly consumed beverage that contains anti-inflammatory compounds such as caffeine, chlorogenic acid, cafestol, trigonelline, and kahweol. Lactobacillus plantarum is a lactic acid bacterium most frequently used in the fermentation of food products of plant origin. L. plantarum is able to degrade some food phenolic compounds and provide high value-added compounds such as powerful antioxidants or food additives approved as flavouring agents. In this study, we investigated the anti-inflammatory effects of coffee extract fermented by L. plantarum on RAW264.7 macrophages. In lipopolysaccharide-stimulated RAW264.7 cells, these coffee extracts exhibited anti-inflammatory activities through the reduction of nitric oxide (NO) production and inducible NO synthase expression. Fermented coffee extracts significantly decreased the expression of inflammatory cytokines such as tumor necrosis factor ${\alpha}$, interleukin $1{\beta}$, interleukin 6, and interferon ${\gamma}$. Cyclooxygenase-2, which is one of the key biomarkers for inflammation, was significantly suppressed. These results might be helpful for understanding the anti-inflammatory mechanism of fermented coffee extract on immune cells and, moreover, suggest that fermented coffee extract may be a beneficial anti-inflammatory agent.

커피는 전 세계적으로 가장 널리 음용되는 음료 중에 하나로, 항산화 및 항염증 활성을 나타내는 카페인, 클로로겐산, 카페스톨, 트리고넬린, 카와웰 등의 물질을 함유하고 있다. Lactobacillus plantarum은 식물성 식품의 발효에 가장 흔하게 사용되는 유산균으로, 식물에 풍부하게 함유되어 있는 페놀 화합물을 분해하여 고부가 가치의 항산화제 및 방향 성분을 생산한다. 본 연구에서는 L. plantarum을 이용한 발효커피를 제조하여 RAW264.7 대식세포에 대한 면역 조절 효과를 조사하였다. 커피 발효에는 에티오피아 예가체프(Ethiopia Yirgacheffe)와 과테말라 안티구아(Guatemala Antigua) 2종의 원두가 사용되었으며, Y2와 A2는 2%의 포도당, Y5와 A5는 5%의 포도당, 그리고 Y10과 A10은 10%의 포도당이 발효를 위해 첨가되었다. lipopolysaccharide에 의해 자극된 RAW264.7 세포에서 유산균 발효 커피 추출물은 nitric oxide 생성 및 inducible nitric oxide synthase, cyclooxygenase-2, tumor necrosis factor ${\alpha}$, interleukin $1{\beta}$, interleukin 6, interferon ${\gamma}$ 등의 면역 관련 유전자의 발현을 유의하게 억제하였으며, Y10과 A10 추출물이 다른 커피 추출물에 비해 상대적으로 높은 항산화 활성을 나타내었다. 반면에 IL-6의 경우에는 Y2와 A2 커피 추출물이 가장 높은 억제효과를 나타내었다. 본 연구 결과는 면역세포에 대한 유산균 발효 커피 추출물의 항염증 기전을 이해하는데 도움이 될 수 있으리라 생각되며, 또한 유산균 발효 커피 추출물은 유용한 항염증성 식품 소재로 이용될 수 있다고 판단된다.

Keywords

Acknowledgement

Supported by : 한국연구재단

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