Korean Journal of Microbiology (미생물학회지)

The Microbiological Society of Korea (한국미생물학회)
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Antioxidant Activities and Monacolin K Production on Solid-State Fermentation of Diverse Yam by Aspergillus Species Strain

Aspergillus 속 균주를 이용한 마 품종별 고체발효시 Monacolin K 생산과 항산화 활성

  • Lee, Joon-Geol (Department of Medicine Quality Analysis, Andong Science College)
  • 이준걸 (안동과학대학교 의약품질분석과)
  • Received : 2014.01.16
  • Accepted : 2014.02.25
  • Published : 2014.03.31
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Abstract

This study was conducted to investigate the characteristics between non-fermented chinese yam and rice (non-FCYR) and fermented chinese yam and rice (FCYR). 1.1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, total polyphenol, flavonoid contents and reducing power were investigated to evaluate the anti-oxidation activities of FCYR. Also, productivity of monacolin K, major medicinal ingredient of FCYR, was investigated, using Aspergillus terreus KCCM 12225. In case of non-FCYR, DPPH radical scavenging activities for three kinds of yam (Dioscorea japonica, Dioscorea batatas, Dioscorea opposita) and rice were estimated about 51.8, 66.4, 42.2 and 7.5%, while in case of FCYR, those for three kinds of yam and rice were estimated to increased about 64.7, 74.7, 52.8, and 32.3%, respectively. Total polyphenol contents of non-FCYR were estimated to 196.9, 265.7, 160.1, and 91.6 mg/kg, while total polyphenol contents of FCYR were estimated to increase about 530.7, 708.3, 427.2, and 265.9 mg/kg, respectively. Total flavonoid contents of FCYR increased to 2.8-3.3 times higher than those of non-FCYR. Reducing power of non-FCYR was about 0.97, 1.28, 0.64, and 0.17 (OD at 700 nm), while, that of FCYR increased about 1.75, 2.38, 1.24, and 0.46. Remakable increase in monacolin K productivity of FCYR was observed. Monacolin K productivity of FCYR was estimated to 467.1, 514.8, 339.2, and 272.5 mg/kg, respectively. In this study, fermented chinese yam (Dioscorea batatas) was estimated to be effective biological activity material.

본 연구에서는 Aspergillus terreus KCCM 12225 균주를 이용하여 발효한 마와 쌀(칠보미)의 발효 물질 특성을 조사하였다. 발효한 마와 쌀의 항산화활성을 확인하기 위하여 DPPH radical 소거활성, 총 polyphenol, flavonoid 함량 및 환원력을 조사하였다. 또한 동일 균주를 사용하여 마 및 쌀의 발효시에 주요한 약용성분인 monacolin K의 생산량을 조사하였다. DPPH radical 소거활성은 장마, 병마, 둥근마 및 쌀의 경우 발효전에는 51.8%, 66.4%, 42.2% 및 7.5%이었으나, 발효 후에는 64.7%, 74.7%, 52.8% 및 32.3%로 각각 증가하는 것으로 나타났다. 총 polyphenol 함량은 발효 전의 경우 196.9, 265.7, 160.1 및 91.6 mg/kg이었으나, 발효 후에는 530.7, 708.3, 427.2 및 265.9 mg/kg으로 각각 증가하는 것으로 나타났다. 총 flavonoid 함량은 발효 전의 경우 73.3, 107.9, 42.6 및 22.6 mg/kg이었으나, 발효 후에는 242.0, 347.7, 139.1 및 63.3 mg/kg으로 각각 증가하는 것으로 나타났다. 환원력은 발효 전의 경우 0.97, 1.28, 0.64 및 0.17 (700 nm에서의 OD값) 이었으나, 발효 후에는 1.75, 2.38, 1.24 및 0.46으로 각각 증가하는 것으로 나타났다. Monacolin K 생산량은 467.1, 514.8, 339.2 및 272.5 mg/kg으로 각각 나타났다. 결과로서, 병마를 이용한 발효 시 가장 높은 생리활성 효과를 보이는 것으로 나타났으며, 이러한 발효마는 항산화 및 항고지혈증 관련 기능성 식품 및 의약품 소재로 이용될 수 있음을 제시한다.

Keywords

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