The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in the Components of Astragalus membranaceus Fermented by Korean Traditional Nuruk

전통 누룩을 이용한 발효황기의 성분 변화

  • 강민혜 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 이은숙 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 지윤정 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김형돈 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김금숙 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 최수지 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 장귀영 (농촌진흥청 국립원예특작과학원 인삼특작부)
  • Received : 2023.09.01
  • Accepted : 2023.09.19
  • Published : 2023.10.31
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Abstract

The major active components of Astragalus membranaceus (AM) are isoflavones, which exist in the form of various glycosides. Nuruk is a traditional fermentation starter in Korea, and is suitable for the biotransformation of isoflavone glycosides because it contains various microorganisms and enzymes. This study was performed to determine changes in the isoflavones and antioxidant properties of AM fermented (AF) with nuruk over 24 hours. AF was sampled after 0, 2, 4, 6, 12, 18, and 24 h of fermentation, and calycosin 7-glucoside, ononin, calycosin, and formononetin content, and the antioxidant properties of AF were analyzed. The total phenolic content increased with fermentation time, and the ABTS radical scavenging activity increased until 6 h of fermentation and then decreased. During fermentation, the isoflavone glycosides decreased significantly as fermentation time increased. The contents of calycosin and formononetin, which are aglycons of calycosin-7-glucoside and ononin, increased from 100.54 ㎍/g to 276.84 ㎍/g and from 56.29 ㎍/g to 123.04 ㎍/g, respectively, at 18 h of fermentation. Significant correlations were observed between fermentation time, isoflavone content, and antioxidant properties. The results of this study showed that fermentation with nuruk is suitable for the biotransformation of isoflavones in AM.

Keywords

Acknowledgement

본 연구는 농촌진흥청 원예특작시험연구사업의 지원에 의해 수행된 연구과제(과제번호: PJ01669401)의 일부 결과이며, 이에 감사드립니다.

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