Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
권호 표지
DOI QR코드

DOI QR Code

Enhancement of Piperidine Alkaloid Contents by Lactic Acid Fermentation of Mulberry Leaves (Morus alba L.)

뽕잎의 유산발효에 의한 Piperidine Alkaloid 함량 증진

  • Ryu, Il Hwan (College of Life Science and Natural Resources, Wonkwang University) ;
  • Kwon, Tae Oh (College of Life Science and Natural Resources, Wonkwang University)
  • 류일환 (원광대학교 생명자원과학대학) ;
  • 권태오 (원광대학교 생명자원과학대학)
  • Received : 2012.09.27
  • Accepted : 2012.11.28
  • Published : 2012.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate solid-state fermentation method using cellulolytic lactic acid bacteria Lactobacillus plantarum TO-2100 in order to increase piperidine alkaloid contents in mulberry leaves. Piperidine alkaloid, one type of which include 1-deoxynojirimycin (1-DNJ), is known to inhibit ${\alpha}$-glycosidase activities. Using this strain, the optimal solid-state fermentation conditions on mulberry leaves powder were found as the following: initial moisture content, temperature and relative humidity were 20%, $30{\sim}35^{\circ}C$ and 60 ~ 70%, respectively, and the fermentation time was 72 hrs. The piperidine alkaloid contents in the fermented mulberry leaves were 2.86% on dry powder, which is 7-fold increase from that of non-fermented mulberry leaves. The 1-deoxynojirimycin contents after applying preparative thin layer chromatography were 2.02% on dry powder, which is 8 times higher than that of non-fermented mulberry leaves. ${\alpha}$-Glycosidase activities was inhibited by 65.7 ~ 84.7% with 3 ~ 5% treatments of hot-water extracts of the fermented mulberry leaves, compared to 16.2 ~ 40.2% with 3 ~ 5% treatments of hot-water extracts of non-fermented mulberry leaves. Therefore, the results suggest that solid-state fermentation method does indeed increase of piperidine alkaloid contents on mulberry leaves.

Keywords

References

  1. Adams TT, Eiteman MA and Hanel BM. (2002). Solid state fermentation of broiler litter for production of biocontrol agents. Bioresource Technology. 82:33-41. https://doi.org/10.1016/S0960-8524(01)00153-5
  2. Ahmad VU, Kamal A and Ali MS. (2002). Aspertins A-D: Further piperidine alkaloids from Andrachne aspera(Euphorbiaceae). Turkish Journal of Chemistry. 26:245-250.
  3. Avula B, Wang YH, Smillie TJ and Khan IA. (2009). Extraction and analysis of alkaloids from roots of goldenseal and dietary supplements by using UPLC-UV-MS methods. Planta Medica. 75:69-75.
  4. Bai ZH, Zhang HX, Qi HY, Peng XW and Li BJ. (2004). Pectinase production by Aspergillus niger using wastewater in solid state fermentation for eliciting plant disease resistance. Bioresource Technology. 95:49-52. https://doi.org/10.1016/j.biortech.2003.06.006
  5. Buchta K. (1983). Lactic Acid(Vol. 3). In Dellweg H. (ed.). Biotechnology: A comprehensive treatise(Vol. 8). Verlag Chemie Press. Weinheim, Germany. p.409-417.
  6. Doh ES, Chang JP, Lee KH and Seong NS. (2010). Ginsenoside change and antioxidation activity of fermented ginseng. Korean Journal of Medicinal Crop Science. 18:255-265.
  7. El-Bendary MA. (2006). Bacillus thuringiensis and Bacillus sphaericus biopesticides production. Journal of Basic Microbiology. 46:158-170. https://doi.org/10.1002/jobm.200510585
  8. Flint HJ and Bayer EA. (2008). Plant cell wall breakdown by anaerobic microorganisms from the mammalian digestive tract. Annals of the New York Academe Science. 1125:280-288. https://doi.org/10.1196/annals.1419.022
  9. Fu W and Mathews AP. (1999). Lactic acid production from lactose by Lactobacillus plantarum: kinetic model and effects of pH, substrate, and oxygen. Biochemical Engineering Journal. 3:163-170. https://doi.org/10.1016/S1369-703X(99)00014-5
  10. Ghose TK. (1987). Measurement of cellulase activities. Pure and Applied Chemistry. 59:257-268. https://doi.org/10.1351/pac198759020257
  11. Grinkevich NI, Lovkova MY and Buzuk GN. (1982). A study of the biogenesis of glaucium-flavum alkaloids and ways of regulating it. Rastitel'nye Resursy. 18:367-372.
  12. Hsieh PC, Huang GJ, Ho YL, Lin YH, Huang SS, Chiang YC, Tseng MC and Chang YS. (2010). Activities of antioxidants, ${\alpha}-glucosidase$ inhibitors and aldose reductase inhibitors of the aqueous extracts of four Flemingia species in Taiwan. Botanical Studies. 51:293-302.
  13. Katiyar CK. (2008). Aqueous alcoholic extraction of medicinal and aromatic plants by fermentation. In Sukhdev SH et al. (ed.). Extraction technologies for medicinal and aromatic plants. United Nations Industrial Development Organization and the International Centre for Science and High Technology. Trieste, Italy. p.107-113.
  14. Kim CH, Kwon MC, Kim HS, Bae GJ, Ahn JH, Choi GP, Choi YB, Ko JR and Lee HY. (2007). Enhancement of immune activities of Kadsura japonica Dunal. through conventional fermentation process. Korean Journal of Medicinal Crop Science. 15:162-169.
  15. Kim EJ, Kim GY, Kim YM, Choi KH and Jang SJ. (2009a). Anti-obesity effect of mulberry leaves extraction in obese rats high-fat diet. Korean Journal of Oriental Physiology & Pathology. 23:831-836.
  16. Kim JW, Kim SU, Lee HS, Kim I, Ahn MY and Ryu KS. (2003). Determination of 1-deoxynojirimycin in Morus alba L. leaves by derivatization with 9-fluorenylmethyl chloroformate followed by reversed-phase high-performance liquid chromatography. Journal of Chromatography A. 1002:93-99. https://doi.org/10.1016/S0021-9673(03)00728-3
  17. Kim SS, Ha JH, Jeong MH, Ahn JH, Yoon WB, Park SJ, Seong DH and Lee HY. (2009b). Comparison of biological activities of fermented Codonopsis lanceolata and fresh Codonopsis lanceolata. Korean Journal of Medicinal Crop Science. 17:280-285.
  18. Krischke W, Schroder M and Trosch W. (1991). Continuous production of L-lactic acid from whey permeate by immobilized Lactobacillus casei subsp. casei. Applied Microbiology and Biotechnology. 34:573-578. https://doi.org/10.1007/BF00167901
  19. Lee JR, Hah YJ, Lee JW, Song YM, Jin SK, Kim IS, Hah KH and Kwak SJ. (2002). Physico-chemical and sensory properties of emulsified sausages containing mulberry and persimmon leaf powder. Korean Journal for Food Science of Animal Resource. 22:330-336.
  20. Lei W, Hea HP, Dia YT, Zhanga Y and Hao XJ. (2012). Catharoseumine, a new monoterpenoid indole alkaloid possessing a peroxy bridge from Catharanthus roseus. Tetrahedron Letters. 53:1576-1578. https://doi.org/10.1016/j.tetlet.2012.01.060
  21. Lonsane BK, Ghildyal NP, Budiatman S and Ramakrishna SV. (1985). Engineering aspects of solid-state fermentation. Enzyme Microbial Technology. 7:258-265. https://doi.org/10.1016/0141-0229(85)90083-3
  22. Lou DS, Zou FM, Yan H and Gui ZZ. (2011). Factors influencing the biosynthesis of 1-deoxynojirimycin in Morus alba L. African Journal of Agricultural Research. 6:2998-3006.
  23. Mandel M and Weber J. (1969). Production of cellulases. Advances in Chemistry Series. 95:391-414. https://doi.org/10.1021/ba-1969-0095.ch023
  24. Mandel M. (1975). Microbial sources of cellulases. Biotechnology and Bioengineering. 5:81-105.
  25. Miller GL. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry. 31:426-428. https://doi.org/10.1021/ac60147a030
  26. Miyahara C, Miyazawa M, Satoh S, Sakai A and Mizusaki S. (2004). Inhibitory effect mulberry leaf extract on postprandial hyperglycemic in normal rats. Journal of Nutritional Science and Vitaminology. 50:161-164. https://doi.org/10.3177/jnsv.50.161
  27. Nabi B. Gh R and Baniardalan P. (2004). Batch and continuous production of lactic acid from whey by immobilized lactobacillus. Journal of Environmental Studies. 30:47-53.
  28. Nielsen SS. (2003). Food analysis. 3rd Edition. Kluwer Academic/ Plenum Publisher. New York. New York, USA. p.207-226.
  29. Naowaboot J, Pannangpetch P, Kukongviriyapan V, Kongyingyoes B and Kukongviriyapan U. (2009). Antihyperglycemic, antioxidant and antiglycation activities of mulberry leaf extract in streptozotocin- induced chronic diabetic rats. Plant Foods for Human Nutrition. 64:116-121. https://doi.org/10.1007/s11130-009-0112-5
  30. Omori M, Yano T, Okamoto J, Tsushida T, Murai T and Higuchi M. (1987). Effect of anaerobically treated tea(Gabaron tea) on blood pressure of spontaneously hypertensive rats. Nippon Nogeikagaku Kaishi. 61:1449-1451. https://doi.org/10.1271/nogeikagaku1924.61.1449
  31. Pastrana LM, Gonzalez MP, Pintado J and Murado MA. (1995). Interaction affecting gibberellic acid production in solid state culture. A factorial study. Enzyme Microbial Technology. 20:544-549.
  32. Ray RC, Sharma P and Panda SH. (2009). Lactic acid production from cassava fibrous residue using Lactobacillus plantarum MTCC 1407. Journal of Environmental Biology. 30:847-852.
  33. Ryu IH, Lee EJ, Kwon JW, Lee KS and Kwon TO. (2010). Fermentation property by novel cellulolytic lactic acid bacteria Enterococcus sp. TO-94 on omija(Schizandra chinensis Baillon). Korean Journal of Medicinal Crop Science. 18:429-438.
  34. Somen A and Anita C. (2012a). Optimization of fermentation conditions for cellulases production by Bacillus licheniformis MVS1 and Bacillus sp. MVS3 isolated from Indian hot spring. Brazilian Archives of Biology and Technology. 55:497-503. https://doi.org/10.1590/S1516-89132012000400003
  35. Somen A and Anita C. (2012b). Alkaline cellulase produced by a newly isolated thermophilic Aneurinibacillus thermoaerophilus WBS2 from hot spring, India. African Journal of Microbiology Research. 6:5453-5458.
  36. Song W, Wang HJ, Bucheli P, Zhang PF, Wei Z and LU H. (2009). Phytochemical profiles of different mulberry(Morus sp.) species from China. Journal of Agricultural Food Chemistry. 57:9133-9140. https://doi.org/10.1021/jf9022228
  37. Tews JK. (1981). Dietary GABA decreases body weight of genetically obese mice. Life Science. 29:2535-2542. https://doi.org/10.1016/0024-3205(81)90709-8
  38. Tunga R, Banerjee R and Bhattacharyya BC. (1998). Optimizing some factors affecting protease production under solid state fermentation. Bioprocess Engineering. 19:187-190. https://doi.org/10.1007/s004490050504
  39. Vu VH, Hong SI and Kim K. (2008). Production of aerial conidia of Lecanicillium lecanii 41185 by solid-state fermentation for use as a mycoinsecticide. Mycobiology. 36:183-189. https://doi.org/10.4489/MYCO.2008.36.3.183
  40. Wang F. Li J and Jiang Y. (2008). Polysaccharides from mulberry leaf in relation to their antioxidant activity and antibacterial ability. Journal of Food Process Engineering. 33:39-50.
  41. Wang HL, Swain EW and Hesseltine CW. (1975). Mass production of Rhizopus oligosporus spores and the application in tempeh fermentation. Journal of Food Science. 40:168-170. https://doi.org/10.1111/j.1365-2621.1975.tb03762.x
  42. Yang MC, Kim DS, Jeong SW and Ma JY. (2011). Bioconversion constituents of Galgeun-tang fermented by Latobacillus plantarum. Korean Journal of Medicinal Crop Science. 19:446-455. https://doi.org/10.7783/KJMCS.2011.19.6.446
  43. Yang X, Chen H, Gao H and Li Z. (2001). Bioconversion of corn straw by coupling ensiling and solid-state fermentation. Bioresource Technology. 78:277-280. https://doi.org/10.1016/S0960-8524(01)00024-4

Cited by

  1. Effect of Anti-Skin Wrinkle and Antioxidant of Agastache rugosa Kentz through Fermentation Process of the lactic acid vol.23, pp.1, 2015, https://doi.org/10.7783/KJMCS.2015.23.1.37
  2. Conversion of Flavonols Kaempferol and Quercetin in Mulberry (Morus Alba L.) Leaf Using Plant-FermentingLactobacillus Plantarum vol.39, pp.6, 2015, https://doi.org/10.1111/jfbc.12176
  3. Functional quality characteristics of extracts by sugar-leaching and lactic acid fermentation of mulberry leaves (Morus alba L.) vol.51, pp.2, 2013, https://doi.org/10.7852/jses.2013.51.2.164
  4. GEOGI extracts through lactic acid fermentation pp.14732130, 2018, https://doi.org/10.1111/jocd.12521