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Aspergillus awamori로 발효한 황기 열수 추출물의 이화학적 특성과 항염증 효과

Physicochemical Properties and Anti-inflammatory Effects of Astragalus membranaceus (Fisch.) Bunge Fermented by Aspergillus awamori

한국약용작물학회지 2020년 28권 5호 p.347 ~ 353
이은정, 이다빈, 송빛나, 박보람, 이성현, 최지호, 박신영,
소속 상세정보
이은정 ( Lee Eun-Jung ) - RDA NAAS Fermented Processing Food Science Division
이다빈 ( Lee Da-Bin ) - RDA NAAS Fermented Processing Food Science Division
송빛나 ( Song Bit-Na ) - RDA NAAS Fermented Processing Food Science Division
박보람 ( Park Bo-Ram ) - RDA NAAS Fermented Processing Food Science Division
이성현 ( Lee Sung-Hyen ) - RDA NIAS Functional food Division
최지호 ( Choi Ji-Ho ) - RDA NAAS Fermented Processing Food Science Division
박신영 ( Park Shin-Young ) - RDA NAAS Fermented Processing Food Science Division

Abstract


Background: Fermentation of medicinal plants increases their absorption rate and bioavailability in the body. Astragalus membranaceus has been used as a raw material, but research in its use as a food ingredient is lacking. Therefore, the purpose of this study was to identify the physicochemical characteristics and anti-inflammatory effect of fermented Astragalus membranaceus.

Methods and Results: Astragalus roots were fermented using Aspergillus awamori for 4 days and their extracts prepared using hot water. The pH, total acidity (%), and reducing sugar (%) of the extracts were then investigated. The pH and total acidity decreased during fermentation. After fermentation, the pH and total acidity decreased, whereas the reducing sugar level increased. The active ingredients in fermented Astragalus were calycosin-7-O-ßd-glucoside, ononin, calycosin and formononetin. The calycosin contents was highest in the hot-water extracted samples fermented for 4 days. The other components were similar to those in control. Nitric oxide level was lower in the hot-water extracted samples fermented for 4 days than in lipopolysaccharide control group. The sample fermented for 4 days was confirmed to inhibit the production of tumor necrosis factor-α and interleukin-1β.

Conclusions: Our results showed the physicochemical properties and anti-inflammatory effects of A. membranaceus after fermentation using Aspergillus awamori. These results indicated that fermented Astragalus membranaceus can be used as a functional food.

키워드

Astragalus membranaceus (Fisch.) Bunge; Aspergillus awamori; Anti-inflammatory; Cytokine; Fermentation

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