Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Influence of cell-wall degrading enzyme treatment and Saccharomyces cerevisiae fermentation on the antioxidant and antibacterial activities of green tea leaf

세포벽 분해 효소 처리 및 Saccharomyces cerevisiae 발효가 녹차 잎의 항산화 및 항균 활성에 미치는 영향

  • Dong-Wook Lim (Food Functionality Research Division, Korea Food Research Institute) ;
  • Ga-Yang Lee (Food Convergence Research Division, Korea Food Research Institute) ;
  • Min-Jeong Jung (Food Convergence Research Division, Korea Food Research Institute) ;
  • Byoung-Mok Kim (Food Convergence Research Division, Korea Food Research Institute) ;
  • Joon-Young Jun (Food Convergence Research Division, Korea Food Research Institute)
  • 임동욱 (한국식품연구원 식품기능연구본부) ;
  • 이가양 (한국식품연구원 식품융합연구본부) ;
  • 정민정 (한국식품연구원 식품융합연구본부) ;
  • 김병목 (한국식품연구원 식품융합연구본부) ;
  • 전준영 (한국식품연구원 식품융합연구본부)
  • Received : 2023.11.28
  • Accepted : 2023.12.12
  • Published : 2023.12.30
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Abstract

This study was conducted to suggest an extraction method for preparing the extract from green tea leaves that possess enhanced antioxidant and antibacterial activities. Different ethanol concentrations were tested to recover phenolics and flavonoids, and 50% ethanol was the best under heat treatment (121℃, 15 min). The ethanol extract exhibited excellent DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and growth inhibition against B. cereus, B. licheniformis, S. aureus subsp. aureus, and A. hydrophila subsp. hydrophila. To enhance the antioxidant and antibacterial activities, cell-wall degrading enzymes (2.5% cellulose+2.5% pectinase, v/w dry sample) treatment and Saccharomyces cerevisiae fermentation were applied singly or in combination. The enzymatic treatment of green tea leaves notably increased extraction yield. However, the antioxidant and antibacterial activities of the extract were lower than those of the control (heat-treated 50% ethanol extract). In contrast, the yeast fermentation alone did not affect the yield, but enhanced antioxidant and antibacterial activities, contributing to the increase in the extract's total phenolic and flavonoid contents.

본 연구에서는 항산화와 항균 활성 등이 우수한 녹차 잎을 대상으로 관련 물질 회수에 적합한 추출 용매의 농도 설정과 세포벽 분해 효소 처리 및 효모 발효가 활성을 높이는데 도움을 줄 수 있는지 살펴보았다. 입도 약 4-10 ㎛의 녹차 분말을 사용하여 추출물을 제조할 때, 다양한 에탄올 농도 가운데 50% 에탄올을 추출 용매로 하고 가열 처리 (121℃, 15 min)를 진행할 경우 높은 수율과 DPPH 라디칼 소거능 및 항균 활성을 나타내었다. 이 추출물은 B. cereus, B. licheniformis, S. aureus subsp. aureus 및 A. hydrophila subsp. hydrophila 에서 항균 활성을 나타내었다. 녹차 잎 분말에 효소 처리 및 효모 발효 진행 시 최종 녹차 잎 추출물의 항산화와 항균 활성에 미치는 영향을 조사하기 위해, 효소 처리에는 cellulase와 pectinase를 혼합(2.5% + 2.5%)하여 사용하였고, 효모 발효에는 S. cerevisiae 가 사용되었다. 녹차 잎을 효소 처리할 경우 추출물의 수율은 증가되었으나, 50% 에탄올 추출물(대조구)에 비해 항산화와 항균 활성은 유의적으로 감소되었다(p<0.05). 그에 반해 효모 발효를 단독으로 진행할 경우 최종 추출물의 수율 증가는 없었지만, 총페놀화합물과 플라보노이드 함량을 높여 항산화와 항균 활성을 높이는데 긍정적으로 작용하였다.

Keywords

Acknowledgement

이 논문은 2023년도 해양수산부 재원으로 해양수산과학기술진흥원의 지원을 받아 수행된 연구(20220131, 수산식품산업 맞춤형 기술개발)로 이에 감사드립니다.

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