Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Fermentation of Citrus unshiu Marc. and Functional Characteristics of the Fermented Products

감귤의 발효와 발효산물의 기능적 특성

  • Moon, Sang-Wook (Technology Innovation Center for Life Science, Cheju National University) ;
  • Kang, Shin-Hae (Technology Innovation Center for Life Science, Cheju National University) ;
  • Jin, Young-Joon (Technology Innovation Center for Life Science, Cheju National University) ;
  • Park, Ji-Gweon (Technology Innovation Center for Life Science, Cheju National University) ;
  • Lee, Young-Don (Marine and Environmental Research Institute, Cheju National University) ;
  • Lee, Young-Ki (School of Medicine, Cheju National University) ;
  • Park, Deok-Bae (School of Medicine, Cheju National University) ;
  • Kim, Se-Jae (Technology Innovation Center for Life Science, Cheju National University)
  • 문상욱 (제주대학교 생명과학기술혁신센터) ;
  • 강신해 (제주대학교 생명과학기술혁신센터) ;
  • 진영준 (제주대학교 생명과학기술혁신센터) ;
  • 박지권 (제주대학교 생명과학기술혁신센터) ;
  • 이영돈 (제주대학교 해양과환경연구소) ;
  • 이영기 (제주대학교 의학과) ;
  • 박덕배 (제주대학교 의학과) ;
  • 김세재 (제주대학교 생명과학기술혁신센터)
  • Published : 2004.08.31
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Abstract

Functional characteristics of citrus products fermented with lactic acid bacterium and yeast were investigated. Flavonoid composition of fermented citrus extracts increased significantly compared to control, leading to increases of naringenin and hesperetin concentrations. All citrus extracts showed anti-apoptotic effects in HepG2 cells regardless of fermentation, with citrus-fermented products showing greater anti-apoptotic effect and intracellular Reactive Oxygen Species content reduction compared to native citrus extracts. Male Sprague-Dawley rats were orally dosed with native or fermented citrus extracts. Singnificantly higher body weight reductions were observed in higher fermented citrus-dosed (100 mg/kg body weight) group compared to the other groups. Plasma total cholesterol level was slightly, but not significantly, reduced. Fatty liver formation induced by high-fat diet was significantly suppressed in rats administered with fermented citrus extracts. Results suggest fermented citrus extracts have potent anti-apoptotic and anti-oxidative activities in vitro, and inhibitory activity against fatty liver formation by high-fat diet in vivo.

본 연구는 젖산균과 효모에 의해 발효처리한 감귤의 기능적 특성을 파악하고자 수행되었다. 발효감귤 추출물의 항산화도는 발효하지 않은 감귤 추출물과 비교할 때 뚜렷하게 증가하였다. 또한, 대조구와 비교할 때 발효처리한 감귤 추출물에서 플라보노이드 조성변화가 나타났으며, 각각 naringenin, hesperetin의 농도가 증가하였다. 감귤은 발효처리와 상관없이 HepG2 세포의 세포사멸 보호효과를 나타내었으나, 발효처리구에서 세포사멸 보호효과와 ROS(Reactive oxygen species) 생성 감소효과가 더욱 차별적으로 나타났다. 수컷의 Sprague-Dawley rat에 감귤 추출물과 발효감귤 추출물을 경구 투여하였다, 체중은 다른 실험군에 비해 발효감귤 추출물의 고농도 투여(100 mg/kg 체중)에서 유의적으로 감소하였고 혈장 콜레스테롤 함량은 다소 감소하였으나, 다른 실험구에 비하여 유의적인 차이는 나타나지 않았다. 고지방 식이에 의해 유도된 지방간 형성은 발효 감귤 추출물 투여에 의해 유의하게 감소되었다. 본 연구 결과는 발효 감귤 추출물은 세포수준에서 감귤추출물에 비해 증강된 세포 사멸 보호효과와 항산화 효과를 나타내며, 동물실험에서는 고 지방 식이에 의해 유도된 지방간 형성을 저해하는 효과를 보여 주었다.

Keywords

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