홍국발효 곡물 식초가 in vitro 혈당저하 효소에 미치는 영향

Abstract

Monascus philosus, which has been reported for various physiological activities, was inoculated with brown rice and Seoritae (black soybean) to produce Monascus-fermented products and then manufactured functional Monascus-fermented grain vinegar (MV) and used as a sample of this study. To Measure in vitro anti-hyperglycemic activity of MV, α-amylase, α-glucosidase, and pancreatic lipase inhibition activity were measured. Also, antioxidant activity (ABTS, DPPH, FRAP) and the effects on 3T3-L1 cell were measured. Brown rice vinegar (BV) and five cereals vinegar (CV), the natural fermented cereal vinegar sold on the market, were used as controls. The pH of the three vinegar samples is 3.13 to 3.32 and the total acidity (%) is 4.00% to 7.21%, which is within the quality standard of the vinegar in Korea. The total polyphenol content of MV was investigated to 0.83±0.06 mg GAE(Gallic Acid Equivalent)/mL, which was 12.2% higher than BV and 31.7% higher than CV. The total flavonoid content of MV was also investigated to 0.11 ± 0.00 mg QE(Quercetin Equivalent)/mL, which was 10% higher than BV and 57.1% higher than CV, indicating that the flavonoid content also showed the same tendency as the total polyphenols. The organic acid content was analyzed using HPLC and five types of organic acids including acetic acid, malic acid, citric acid, lactic acid, and succinic acid were detected. Acetic acid among the organic acids was investigated to be the highest, so it was confirmed to be the main organic acid of vinegar. Three assay methods (ABTS, DPPH, FRAP) were used to measure antioxidant activity. Results of antioxidant activity showed that MV was investigated to 0.47 mM TE (Trolox Equivalent)/mL, which was 1.74 times higher than BV, and 2.6 times higher than CV. In order to measure in vitro anti-hyperglycemic enzymes of three vinegars, α-amylase inhibition, α-glucosidase inhibition, and pancreatic lipase inhibition activity were measured. As a result, IC50 of MV for ɑ-amylase and ɑ-glucosidase inhibitory activity was investigated to 0.10 mg/mL and 0.09mg/mL, respectively, and IC50 of MV for pancreatic lipase inhibitory activity was 0.48mg/mL. To identify the cell toxicity of vinegar samples, MTT assay was conducted. It was treated at 0, 50 and 500ug/ml concentrations during the differentiation phase of 3T3-L1 cells to ensure that the effect of vinegar was concentration dependent. As a result, lipid accumulation rate was significantly decreased when 500μg/mL was treated than when 50μg/mL was treated (P<0.05). MV was assessed to have the highest effect of inhibiting the formation of lipid droplet than BV and CV. This research is the first showing the potential anti-diabetic activity of Monascus-fermented grain vinegar.