Analytical Science and Technology (분석과학)

The Korean Society of Analytical Sciences (한국분석과학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of Marker Components of Fermented Opuntia ficus-indica var. saboten Stem Extracts

유산균 발효에 의한 손바닥선인장 줄기추출물의 지표물질 함량 변화 분석

  • Received : 2018.10.05
  • Accepted : 2018.11.23
  • Published : 2018.12.25
Download PDF
⟨ Previous Next ⟩

Abstract

The fruit and stem of Opuntia ficus-indica var. aboten (OFS), a native plant of Jeju Island, are considered a safe food source. Moreover, stem extracts have been previously reported to possess a variety of biological effects (e.g. anti-inflammatory and anti-oxidant, including the ability to partially ameliorate cognitive impairment), suggesting that this plant may have utility as a functional food. The present study investigated whether fermentation by lactic acid bacteria enhances the biological effects of OFS extracts. The acetylcholinesterase (AChE) inhibitory activity of fermented or non-fermented OFS extracts was evaluated, and the content of marker components dihydrokaempferol (DHK) and quercetin-3-methyl ether (3-MeQ) was analyzed using high-performance liquid chromatography. Fermented (relative to non-fermented) OFS extracts exhibited improved AChE inhibitory activity ($IC_{50}=28.35 mg/mL$), with AChE inhibitory activity resulting from fermentation by L. plantarum ($IC_{50}=12.56mg/mL$) exceeding that resulting from fermentation by L. fermentum ($IC_{50}=17.71mg/mL$). Furthermore, fermented (relative to non-fermented) OFS extracts exhibited a 16.7 % increase in DHK content, and 3-MeQ content of OFS extracts fermented by L. plantarum and L. fermentum increased by 28.6 % and 21.4 %, respectively. Therefore, OFS stem extract AChE inhibitory activity, as well as DHK and 3-MeQ content, was enhanced by fermentation with Lactobacillus spp. This suggests that fermented OFS extracts may contribute to prevention or improvement of cognitive impairment. These data are anticipated to be useful in the development of enhanced-efficacy OFS products.

손바닥선인장(Opuntia ficus-indica var. saboten)은 제주도 자생식물로 섭취가 가능하고 항염 및 항산화, 인지개선 등 다양한 효능이 보고되었다. 본 연구에서는 손바닥선인장 줄기추출물의 지표물질 함량과 인지개선 효능을 높이기 위해 유산균 발효를 수행하였으며, 비발효추출물과 발효추출물 간 지표물질 함량 차이를 비교하고 acetylcholinesterase (AChE)의 저해 활성도를 평가하여 유산균 발효가 인지장애 개선에 미치는 효과를 연구하였다. 지표물질로는 손바닥선인장 줄기 중 함량이 높은 dihydrokaempferol(DHK)과 항산화 효능이 우수하다고 알려진 quercetin-3-methyl ether (3-MeQ)를 선정하였으며, 함량은 HPLC-PDA (280 nm, 360 nm)로 측정하였다. 실험 결과, 발효추출물의 DHK 함량은 비발효추출물에 비해 16.7 % 증가하였고, 3-MeQ 함량은 L. plantarum과 L. fermentum 발효추출물에서 각각 28.6 %, 21.4 % 증가하였다. 또한, 발효추출물의 AChE 저해 활성이 비발효추출물 ($IC_{50}=28.35mg/mL$)보다 높았으며, 발효추출물 중에서도 L. plantarum 발효추출물 ($IC_{50}=12.56mg/mL$)이 L. fermentum 발효추출물 ($IC_{50}=17.71mg/mL$)보다 높은 AChE 저해 활성을 보였다. 따라서 손바닥선인장 줄기추출물은 유산균 발효에 의해 지표성분 함량이 증가되었으며, AChE 저해 활성이 높아지고 이로 인해 인지장애 개선 효과가 나타난 것으로 사료된다. 이러한 결과는 효능이 향상된 고부가가치의 손바닥선인장 제품 개발에 유용한 자료로 활용될 수 있을 것이다.

Keywords

BGHHBN_2018_v31n6_219_f0001.png 이미지

Fig. 1. Structure of Dihydrokaempferol (A) and Quercetin-3-methyl ether (B).

BGHHBN_2018_v31n6_219_f0002.png 이미지

Fig. 2. Calibration curves of DHK (A) and 3-MeQ (B).

BGHHBN_2018_v31n6_219_f0003.png 이미지

Fig. 3. Chromatograms of DHK of non-fermented (A), fermented with L. plantarum (B), and fermented with L. fermentum (C) at 280 nm.

BGHHBN_2018_v31n6_219_f0004.png 이미지

Fig. 4. Chromatograms of 3-MeQ of non-fermented (A), fermented with L. plantarum (B), and fermented with L. fermentum (C) at 360 nm.

BGHHBN_2018_v31n6_219_f0005.png 이미지

Fig. 5. Acetylcholinesterase inhibitory activity of OFS stem extract: non-fermented (A), fermented with L. plantarum (B), and fermented with L. fermentum (C).

Table 1. Content analytic condition of 3, 5-DCQA

BGHHBN_2018_v31n6_219_t0001.png 이미지

Table 2. Content of Dihydrokaempferol at 280 nm

BGHHBN_2018_v31n6_219_t0002.png 이미지

Table 3. Content of Quercetin-3-methyl ether at 360 nm

BGHHBN_2018_v31n6_219_t0003.png 이미지

Table 4. AChE inhibitory activity of OFS stem extracts

BGHHBN_2018_v31n6_219_t0004.png 이미지

References

  1. D. J. Kim, J. H. Jung, S. G. Kim, H. K. Lee, S. K. Lee, H. D. Hong, B. Y. Lee, and O. H. Lee, Korean J. Food Preserv., 18(3), 366-373 (2011). https://doi.org/10.11002/kjfp.2011.18.3.366
  2. E. H. Park, J. H. Kahng, S. H. Lee, and K. H. Shin, Fitoterapia, 72(3), 288-290 (2001). https://doi.org/10.1016/S0367-326X(00)00287-2
  3. E. H. Park, J. H. Kahng, and E. A. Paek, Arch. Pharm. Res., 21(1), 30-34 (1998). https://doi.org/10.1007/BF03216749
  4. M. C. Kwon, J. G. Han, H. S. Jeong, S. A. Qadir, Y. B. Choi, J. R. Ko, T. I. Lim, and H. Y. Lee, Korean J. Medicinal Crop Sci., 16(1), 1-8 (2008).
  5. J. M. Kim, D. H. Kim, S. J. Park, D. H. Park, S. Y. Jung, H. J. Kim, Y. S. Lee, C. Jin, and J. H. Ryu, Prog. Neuropsychopharmacol. Biol. Psychiatry, 34(6), 1011-1017 (2010). https://doi.org/10.1016/j.pnpbp.2010.05.015
  6. H. Dok-Go, K. H. Lee, H. J. Kim, E. H. Lee, J. Lee, Y. S. Song, Y. H. Lee, C. Jin, Y. S. Lee, and J. Cho, Brain Res., 965(1-2), 130-136 (2003). https://doi.org/10.1016/S0006-8993(02)04150-1
  7. M. R. Park, C. Yoo, Y. N. Chang, and B. Y. Ahn, Korean J. Plant Res., 25(4), 379-386 (2012). https://doi.org/10.7732/kjpr.2012.25.4.379
  8. S. S. Suhr and S. K. Jung, Kor. J.Orient. Int. Med, 30, 465-680 (2009).
  9. M. Tsukahara, N. Shinzato, Y. Tamaki, T. Namihira, and T. Matsui, Appl. Biochem. Biotechnol., 158(2), 476-482 (2009). https://doi.org/10.1007/s12010-009-8553-8
  10. D. H. K. Seungbae Park, Changbae Jin, Hyoung Ja Kim, J. Korean Soc. Food Sci. Nutr., 46(2), 210-219 (2017). https://doi.org/10.3746/JKFN.2017.46.2.210
  11. G. L. Ellman, K. D. Courtney, V. Andres Jr, and R. M. Featherstone, Biochem. Pharmacol., 7(1), 88-95(1961). https://doi.org/10.1016/0006-2952(61)90145-9
  12. E. H. Lee, H. J. Kim, Y. S. Song, C. Jin, K. T. Lee, J. Cho, and Y. S. Lee, Arch. Pharm. Res., 26(12), 1018-1023 (2003). https://doi.org/10.1007/BF02994752
  13. H. Jin, J. H. Seo, Y. K. Uhm, C. Y. Jung, S. K. Lee, and S. V. Yim, J. Ethnopharmacol., 139(2), 664-647 (2012). https://doi.org/10.1016/j.jep.2011.11.052
  14. H. J. Jung, H. Choi, H. W. Lim, D. Shin, H. Kim, B. Kwon, J. E. Lee, E. H. Park, and C. J. Lim, J. Pharm. Pharmacol., 64(5), 756-62 (2012). https://doi.org/10.1111/j.2042-7158.2012.01460.x
  15. S. J. Hur, S. Y. Lee, Y. C. Kim, I. Choi, and G. B. Kim, Food Chem, 160, 346-356 (2014). https://doi.org/10.1016/j.foodchem.2014.03.112