유산균 발효 흑무의 항산화 및 지방구 형성 억제 효과

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 47; no. 7; pp. 710 - 716
• Main Authors: 김성은(Seong-Eun Kim), 백신화(Sinhwa Baek), 이학성(Hak Sung Lee), 김현규(Hyun-Kyu Kim)
• Format: Journal Article
• Language: Korean
• Published: 한국식품영양과학회 01.07.2018
• Subjects: 식품과학; lipid accumulation inhibitory activity; black radish; fermentation; antioxidant; Lactobacillus plantarum
• ISSN: 1226-3311; 2288-5978
• DOI: 10.3746/jkfn.2018.47.7.710

본 연구는 Lactobacillus plantarum을 이용하여 발효시킨 흑무 유산균 발효물의 간 손상 보호 효과를 알아보기 위해 기초적인 항산화 효능 및 간세포 지방구 형성 억제 활성 실험을 하였다. 흑무 유산균 발효물은 단순 추출물 및 발효 전 단계의 영양원과 비교하여 유의적으로 증진된 항산화 효능을 보였으며, 총 폴리페놀 함량 및 총 플라보노이드 함량 역시 발효를 통해 증가한 것을 확인하였다. 또한, 간 손상 유발 시 간세포에 형성되는 지방구의 형성 억제를 통한 간세포 보호 효능도 단순 추출물 및 발효 전 단계 영양원과 대비하여 유의적으로 증가한 것을 확인하였다. 이상의 결과를 통해 흑무 유산균 발효물은 종전의 흑무 추출물과 대비하여 손상에 의한 간세포의 지방구 형성 억제 효능이 증진되었으며 이를 토대로 유산균 발효 흑무는 간 건강 개선을 위한 건강기능식품 소재로써 활용될 수 있는 가능성을 확인하였다. Black radish (Raphanus sativus var. niger) has been reported to have anti-oxidant, anti-inflammatory and detoxification effects. In this study, we investigated the antioxidant and lipid accumulation inhibitory effects of fermented black radish (FBR) with Lactobacillus plantarum compared with non-fermented black radish (BR) and black radish extracts obtained using water, and 30%, 50%, 70% ethyl alcohol. The lipid accumulation inhibitory effect was determined by Oil-Red O staining activity after oleic acid treatment of HepG2 cells. Treatment with FBR at doses of 100 and 500 μg/mL inhibited lipid accumulation by 103% and 108% and BR at the same dose inhibited lipid accumulation by 72% and 61%, respectively. Extracts inhibited lipid accumulation ranging by 17% to 93% when applied in the same doses. FBR led to significant inhibition of lipid accumulation compared with BR and extracts. In addition, FBR demonstrated antioxidant effect such as scavenging activity of (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical and super oxide dismutase (SOD)-like activity. Also the FBR was measured total polyphenol contents (TPC) and total flavonoid contents (TFC). Moreover, FBR showed significant greater antioxidant activity than BR and extracts. The TPC of FBR increased more than BR and the TFC of FBR was higher than that of other extracts. These results suggest that FBR might be a potential health functional food ingredient for enhancing liver function. KCI Citation Count: 6