젖산균으로 발효한 섬애쑥(Artemisia argyi H.) 추출물의 항산화 활성 연구

• 영문명: Antioxidant Activity Study of Artemisia argyi H. Extract Fermented with Lactic Acid Bacteria
• 발행기관: 한방비만학회
• 저자명: 김지현 김난경 이아영 서원택 김현영
• 간행물 정보: 『대한한방비만학회지』제22권 제2호, 115~124쪽, 전체 10쪽
• 주제분류: 의약학 > 한의학
• 파일형태: PDF
• 발행일자: 2022.12.31

영문 초록

Objectives: In this study, we investigated physicochemical characteristics and antioxidant activity of Artemisia argyi H. fermented with lactic acid bacteria. Methods: The A. argyi water extract was fermented using lactic acid bacteria isolated from kimchi at 30℃ for 96 h. To evaluate the physicochemical characteristics, we investigated pH, total acidity, viable cells, free sugars, free organic acids, and free amino acids contents during fermentation. In addition, we examined antioxidant activity of fermented Artemisia argyi H. by measurement of 2,2-diphenyl-1-(2,4,6-trinitrophenyl)-hydrazinyl (DPPH) and 2,2’-azubi-bus-3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) scavenging activities. Results: During fermentation time, pH of fermented A. argyi was decreased from 4.57 to 3.22, and total acidity was increased from 0.39% to 1.63%. The number of lactic acid bacteria fermented A. argyi was increased from 1.28×107 CFU/ml to 3.75×108 CFU/ml during fermentation time. The free sugars of fermented A. argyi were confirmed glucose and sucrose. In addition, the organic acid content of fermented A. argyi was the highest in oxalic acid and lactic acid. In the composition of free amino acids, content of ornithine increased from 4.4 mg/100 g to 18.8 mg/100 g compared with non-fermented A. argyi. Furthermore, DPPH and ABTS+ radical scavenging activities of fermented A. argyi increased in a dose-dependent manner. Conclusions: In conclusion, our data suggest that lactic acid fermentation of A. argyi could be used as a functional food for antioxidants.

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키워드

Artemisia argyi H. Antioxidants Free radicals Fermentation Lactic acid