Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Anti-inflammatory activities of carrot(Daucus carota) leaf Fermented by Weizmannia coagulans KK7

김치에서 분리한 Weizmannia coagulans KK7으로 발효한 당근 잎 추출물의 함염증 활성 연구

  • Yoonji Lee (Biodiversity Research Institute, Jeju Technopark) ;
  • Boram Ko (Biodiversity Research Institute, Jeju Technopark) ;
  • Hyejin Hyeon (Biodiversity Research Institute, Jeju Technopark) ;
  • Daeju Oh (Biodiversity Research Institute, Jeju Technopark) ;
  • Weon-Jong Yoon (Biodiversity Research Institute, Jeju Technopark)
  • 이윤지 ((재)제주테크노파크 생물종다양성연구소) ;
  • 고보람 ((재)제주테크노파크 생물종다양성연구소) ;
  • 현혜진 ((재)제주테크노파크 생물종다양성연구소) ;
  • 오대주 ((재)제주테크노파크 생물종다양성연구소) ;
  • 윤원종 ((재)제주테크노파크 생물종다양성연구소)
  • Received : 2022.11.30
  • Accepted : 2022.12.29
  • Published : 2022.12.30
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Abstract

In this study, the extracts of carrot (Daucus carota var. sativa) leaf fermented with Weizmannia coagulans KK7 strain were investigated for the anti-inflammatory activities and component changes. The KK7 strain was isolated from kimchi, a Korean fermented vegetable. The high-performance liquid chromatography was performed to analyze the changes in the components of the carrot leaf extracts before and after fermentation. It was confirmed that the content of luteolin, a kind of flavonoid, was significantly increased after fermentation. The anti-inflammatory activities of the carrot leaf extracts and the fermented carrot leaf extracts were evaluated by the inhibition of NO (nitric oxide) production in LPS-induced RAW 264.7 cells. The NO scavenging ability of the fermented carrot leaf extracts was higher than the other extracts. The protein expression of iNOS, an enzyme responsible for the NO production was significantly reduced in a concentration-dependent manner by treatment with the fermented carrot leaf extracts. In conclusion, we found that the anti-inflammatory effect of carrot leaf was increased by microbial fermentation, suggesting that carrot leaf generally discarded could be used as new food and cosmetic materials through fermentation.

본 연구에서는 김치로부터 분리한 유산균 Weizmannia coagulans KK7(KCTC19023P) 균주를 이용하여 당근(Daucus carota var. sativa) 잎 추출물의 발효를 실시하고 얻은 생산물의 항염증 활성 및 성분변화를 확인하였다. 발효에 의한 당근 잎 추출물의 성분 변화를 확인하기 위하여 고성능 액체크로마토그래피를 이용하여 분석한 결과 발효 전과 비교하였을 때 발효 후에 플라보노이드의 일종인 루테올린(luteolin)의 함량이 현저히 증가하는 것을 확인할 수 있었다. 당근 잎 추출물과 발효 당근 잎 추출물의 항염 활성은 LPS에서 염증을 유발한 RAW 264.7 세포에서 NO (Nitric oxide) 생성 억제 효과로 확인하였다. 발효 당근 잎 추출물을 처리하였을 때 당근 잎 추출물 처리군에 비해 NO 생성이 상대적으로 억제되는 것을 확인할 수 있었다. 발효 당근 잎 추출물 농도가 증가함에 따라 NO 생성 억제 효과도 유의적으로 증가 하였다. Western blot을 통해 염증반응에서 NO 생합성과 관련된 효소 iNOS의 발현을 확인한 결과 발효 당근 잎 추출물에서 단백질 발현이 농도 의존적으로 감소하는 것을 확인할 수 있었다. 이러한 실험 결과로부터 미생물 발효를 통해 당근 잎의 항염 효과가 증대된다는 것을 확인할 수 있었으며 이는 식품으로 거의 이용되지 않고 버려지는 당근 잎이 발효를 통해 새로운 식품 및 화장품 소재로 사용될 수 있음을 시사한다.

Keywords

Acknowledgement

본 연구는 중소벤처기업부와 한국산업기술진흥원의 "지역특화산업육성+(R&D, S3084302)"사업의 지원을 받아 수행된 연구결과입니다.

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