Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Antioxidant and Anti-inflammatory Activities of Phellodendron amurense Extract Fermented with Lactobacillus plantarum CM

Lactobacillus plantarum CM에 의해 발효한 황백 추출물의 항산화 및 항염증 활성

  • Jang, Gill-Woong (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Choi, Sun-Il (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Han, Xionggao (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Men, Xiao (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Kwon, Hee-Yeon (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Choi, Ye-Eun (Department of Food Biotechnology and Environmental Science, Kangwon National University) ;
  • Kang, Na-Yoon (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Park, Byung-Woo (CombiMed Co. Ltd.) ;
  • Kim, Jeong-Jin (CombiMed Co. Ltd.) ;
  • Gang, Seok-Nam (Department of Animal Resource, Daegu University) ;
  • Lee, Ok-Hwan (Department of Food Biotechnology and Environmental Science, Kangwon National University)
  • 장길웅 (강원대학교 식품환경융합학과) ;
  • 최선일 (강원대학교 식품환경융합학과) ;
  • 한웅호 (강원대학교 식품환경융합학과) ;
  • 문효 (강원대학교 식품환경융합학과) ;
  • 권희연 (강원대학교 식품환경융합학과) ;
  • 최예은 (강원대학교 식품환경융합학과) ;
  • 강나윤 (강원대학교 식품생명공학과) ;
  • 박병우 (콤비메드) ;
  • 김정진 (콤비메드) ;
  • 강석남 (대구대학교 동물자원학과) ;
  • 이옥환 (강원대학교 식품환경융합학과)
  • Received : 2021.01.13
  • Accepted : 2021.02.23
  • Published : 2021.04.30
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Abstract

In this study we investigated the total phenolic (TP) and total flavonoid (TF) contents, in addition to the antioxidant and anti-inflammatory activities, of Phellodendron amurense extract fermented with Lactobacillus plantarum CM. The fermentation of P. amurense extract (FP) was performed using Lactobacillus plantarum CM in non-fermented P. amurense extract (NFP) during various fermentation times (5 h, 10 h, and 20 h), respectively. Our results showed that FP was higher in TP and TF contents, DPPH radical scavenging activity, ferric ion reducing antioxidant power (FRAP), and nitrite scavenging activity than those of NPF. Neither RAW 264.7 nor HaCaT cells treated with FP and NF showed any cytotoxicity up to 12.5 ㎍/mL. Treatment of FP (12.5 ㎍/mL) significantly inhibited NO production in RAW 264.7 cells and cytokine production, including IL-6 and IL-1β, in HaCaT cells. These results indicate that the enhancement of antioxidant and anti-inflammatory activities of FP is due to fermentation by Lactobacillus plantarum CM, which can be used in functional foods and cosmetics materials.

본 연구는 발효 전후 황백 시료의 항산화 활성, 피부기능 개선 효과 및 항균 활성을 연구하고 그 효능을 평가하여 발효 황백의 피부기능 개선 효능에 대한 자료를 제공하고자 하였다. 항산화 활성을 평가하기 위해 총 플라보노이드, 총 페놀 함량, FRAP, DPPH 라디칼 소거능, reducing power, 아질산염 소거능 등을 측정하였고, 피부기능 개선 효과를 확인하기 위해 LPS를 처리한 RAW 264.7 대식세포와 TRF-α/IFN-γ를 처리한 HaCaT 피부표피 세포를 바탕으로 XTT 세포독성평가, NO 생성 억제능 평가, ELISA kit를 이용한 염증성 cytokine의 생성량을 평가하여 항염증 활성을 평가하였다. 항산화 활성의 측정 결과 발효 전 황백 시료에서는 현저히 낮은 결과를 보였으나, 발효과정을 거치며 항산화 활성이 증가하는 결과를 확인할 수 있었다. XTT 세포독성 평가 결과, RAW 264.7 세포와 HaCaT 세포 모두 3.13, 6.25, 12.5 ㎍/mL의 농도에서 독성이 없음을 확인하였다. NO 생성 억제능 평가와 ELISA kit를 이용한 실험 결과 황백 시료가 발효됨에 따라 염증반응 매개물질인 NO의 생성량이 감소하고 IL-6와 IL-1β의 발현이 현저하게 감소함을 확인할 수 있었다. 발효 전후 황백 추출물의 berberine 및 palmatine의 함량을 분석한 결과 palmatine은 검출되지 않았으며 berberine의 함량은 발효에 따라 증가함을 확인할 수 있었다.

Keywords

Acknowledgement

본 논문은 2020년도 정부의 재원으로 한국연구재단의 사회맞춤형 산업협력 선도대학(LINC+) 육성사업(2020-D-G035-010108) 및 2020년도 지역주력산업육성사업(과제번호 S2877914)의 일환으로 수행된 것으로 중소벤처기업부의 지원을 받아 연구되었음.

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