갯까치수영 추출물 및 발효물의 성분과 생리활성에 관한 비교 연구

Abstract

In this study, the extracts and their fermentation products from Lysimachia mauritiana, a wild plant native to Jeju, was investigated. Especially, the chemical constituents and biological activities were compared between the raw (before fermentation) and fermented extracts. For the fermentation of Lysimachia mauritiana, a strain Aspergillus sojae was selected under the condition of 30℃ temperature, pH 6, 3% inoculum and 300 rpm agitation speed. Comparative analysis of HPLC spectrum revealed that peaks at RT 31.7 and 33.4 minutes were dramatically increased. And the compounds corresponding the peaks were isolated and analyzed by 1H and 13C NMR spectra, and finally identified as flavonoids, kaempferol and quercetin. These results indicated that an enzyme glucosidase from A. sojae hydrolyzed the glycoside to produce the aglycon flavonoids. In addition, a flavonoid glycoside mauritianin was isolated from the n-butanol fraction of the raw extract. Bioactivities (anti-oxidation, anti-inflammation, anti-bacteria) were also compared between the raw extracts and their fermentation extracts. For the DPPH radical scavenging activity tests, IC50 was lowered from 445 μg/mL to 121 μg/mL showing increased anti-oxidative activities after fermentation. On the superoxide radical scavenging activity studies, IC50 was also lowered from 158 μg/mL to 104 μg/mL after fermentation operation. For the anti-inflammation activity studies, a macrophage RAW 264.5 cells were used. Nitric oxide (NO) production was monitored in the LPS-stimulated macrophage cells. High degree of NO inhibition was observed in n-hexane fraction of the fermented extract without cell-toxicties. Inhibition of pro-inflammatory cytokines (TNF-α, IL-6, IL-1β) were also observed in n-hexane fraction. Anti-bacterial activities were examined using paper disc diffusion method, and MIC/MBC were measured. For the strains of P. acnes CCARM 9010 and C. albicans KCTC 7965, n-butanol fraction of raw extract showed the anti-bacterial activities. However, these activities were almost disappeared in the fermented extracts. The results demonstrated that the chemical constituents of the extracts from L. mauritiana were changed by the fermentation process. Upon the fermentation by A. sojae, the anti-oxidation and anti-inflammation activities were increased in the extracts.