천문동 뿌리의 자연발효에 관여하는 미생물 및 발효 후 효능 변화
Microorganisms Involved in Natural Fermentation of Asparagus cochinchinensis Roots and Changes in Efficacies after Fermentation
- 김민지(Min-Jee Kim) 신나래(Na Rae Shin) 이명종(Myeong-Jong Lee) 김호준(Hojun Kim)
- 제18권 2호
- 등재여부 : KCI등재
- 96 - 105 (10 pages)
Objectives: The aim of this study was to examine the effect of Asparagus cochinchinensis (AC) and fermented AC (fAC) on microorganisms and efficacies. Methods: AC was fermented for four weeks without using any bacterial strains. Then we investigated fermentation characteristics including potential of hydrogen (pH), total sugar, microbial profiling and antioxidant compound contents such as total polyphenol and total flavonoid. The anti-obesity effects of AC and fAC were evaluated by using Oil Red O staining in 3T3-L1 adipocyte. Also anti-diabetic effects of them were evaluated by using 2-[N-(7-nitrobenz-2-oxa-1,3-diazol-4-yl)amino]-2-deoxy-d-glucose (2-NBDG) uptake in C2C12 skeletal muscle cell. Results: Both pH and total sugar of fAC were decreased significantly compared to unfermented AC. And the abundance of total bacteria and lactic acid bacteria increased during fermentation, especially Lactobacillus plantarum. Also fermentation of AC increased the content of total polyphenol. On the metabolic aspects, we found that AC and fAC suppressed fat accumulation. Conclusions: After four weeks of fermentation, AC increased concentrations of active compounds, altered microbial composition, and inhibited fat accumulation such as triglyceride. These results indicate that fermentation of AC might be a beneficial therapeutic approach for obesity.
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