Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Physicochemical Properties and Antioxidant Activity of Extract from Astragalus membranaceus Bunge Leaf Fermented with Lactic Acid Bacteria

유산균으로 발효한 황기 잎 추출물의 이화학적 특성 및 항산화 활성

  • Song, Bit Na (Fermentated Processing Food Science Division, NIAS, RDA) ;
  • Lee, Da Bin (Fermentated Processing Food Science Division, NIAS, RDA) ;
  • Lee, Sung Hyun (Functional Food & Nutrition Division, NIAS, RDA) ;
  • Park, Bo Ram (Fermentated Processing Food Science Division, NIAS, RDA) ;
  • Choi, Ji Ho (Fermentated Processing Food Science Division, NIAS, RDA) ;
  • Kim, Yong Suk (Department of Food Science and Technology, Chonbuk National University) ;
  • Park, Shin Young (Fermentated Processing Food Science Division, NIAS, RDA)
  • 송빛나 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 이다빈 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 이성현 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 박보람 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과) ;
  • 김용석 (전북대학교 식품공학과) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효가공식품과)
  • Received : 2020.09.29
  • Accepted : 2020.11.09
  • Published : 2020.12.30
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Abstract

Background: This study aimed to investigate the quality characteristics of Astragalus membranaceus Bunge leaf (AMBL) fermented with lactic acid bacteria and the applicability of its biologically active compounds. Methods and Results: An assessment of physicochemical properties such as pH, total acidity, free sugars, and isoflavonoid (calycosin-7-o-β-d-glucoside, ononin, calycosin, and formononetin) was conducted. Furthermore, the levels of antioxidant compounds, including polyphenols and flavonoids, and radical scavenging activities of the extracts using 2,2-Diphenyl-1-picryl-hydrazyl-hydrate and 2,2-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) were investigated. The calycosin content in the water extract of AMBL fermented with Leuconostoc mesenteroides increased by approximately twice as much as the control. Conclusions: These results indicate that L. mesenteroides can be used to improve biological activity through fermentation, and that AMBL can be used as a functional materials and edible resource in industrial areas.

Keywords

References

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