Department of Energy and Materials Engineering, Dongguk University-Seoul, 30 Pildong-ro 1-gil, Seoul, 04620, Republic of Korea.
Department of Food Science and Technology, Yeungnam University, Gyeongsan-si, Gyeongsangbuk-do, 38541, Republic of Korea.
Sci Rep. 2017 Sep 12;7(1):11409. doi: 10.1038/s41598-017-09551-0.
We developed a novel type of Meju starter culture using single and combined extracts of Allium sativum (garlic clove), Nelumbo nucifera (lotus leaves), and Ginkgo biloba (ginkgo leaves) to improve the quality and functionality of Meju-based fermented products. Meju samples fermented with plant extracts (10 mg/ml) showed phenolic contents of 11.4-31.6 mg/g (gallic acid equivalents). Samples of extracts (garlic clove, lotus leaves, ginkgo leaves and their combination) fermented with Meju strongly inhibited tyrosinase, α-glucosidase, and elastase activities by 36.43-64.34%, 45.08-48.02%, and 4.52-10.90%, respectively. Specifically, ginkgo leaves extract added to fermented Meju samples at different concentrations (1% and 10%) strongly inhibited tyrosinase, α-glucosidase, and elastase activities and exhibited a potent antibacterial effect against Bacillus cereus with a significant reduction in bacterial counts compared with the effects observed for garlic clove and lotus leaf added to Meju samples. Scanning electron microscopy revealed severe morphological alterations of the B. cereus cell wall in response to ginkgo leaf extracts. Gas chromatographic mass spectroscopic analysis of plant extract-supplemented Meju samples and control Meju samples identified 113 bioactive compounds representing 98.44-99.98% total extract. The proposed approach may be useful for the development of various fermented functional foods at traditional and commercial levels.
我们开发了一种新型的豆酱发酵剂，使用大蒜（蒜瓣）、荷花（荷叶）和银杏（银杏叶）的单一和组合提取物来提高豆酱发酵产品的质量和功能。用植物提取物（10mg/ml）发酵的豆酱样品显示出 11.4-31.6mg/g（没食子酸当量）的酚含量。用豆酱发酵的大蒜瓣、荷叶、银杏叶及其组合提取物样品强烈抑制了酪氨酸酶、α-葡萄糖苷酶和弹性蛋白酶的活性，抑制率分别为 36.43-64.34%、45.08-48.02%和 4.52-10.90%。具体来说，银杏叶提取物以不同浓度（1%和 10%）添加到发酵豆酱样品中，强烈抑制了酪氨酸酶、α-葡萄糖苷酶和弹性蛋白酶的活性，并对蜡状芽孢杆菌表现出强烈的抗菌作用，与添加到豆酱样品中的大蒜瓣和荷叶相比，细菌数量显著减少。扫描电子显微镜显示，蜡状芽孢杆菌细胞壁在银杏叶提取物的作用下发生严重的形态改变。对添加植物提取物的豆酱样品和对照豆酱样品进行气相色谱-质谱分析，鉴定出 113 种具有生物活性的化合物，占总提取物的 98.44-99.98%。该方法可用于传统和商业水平上开发各种发酵功能性食品。
