유산균 단일 및 순차 복합 발효 버섯(표고, 느타리, 팽이) 추출물의 생리활성 = Bioactivities of mushroom extracts (Lentinula edodes, Pleurotus ostreatus, and Flammulina velutipes) via single-strain and sequential co-fermentation

다국어 초록 (Multilingual Abstract)

Recent outbreaks of various infectious diseases have heightened public interest in health, leading to a continuous rise in the demand for functional foods. In this context, mushrooms have gained considerable attention not only for their nutritional value but also for their pharmacological and organoleptic properties. Mushrooms are rich in carbohydrates, proteins, lipids, minerals, and vitamins, and are known to produce diverse physiologically active compounds. In this study, we investigated the antioxidant, digestive enzyme inhibitory, anti-inflammatory, anti-allergic, and anti-obesity activities of Lentinula edodes, Pleurotus ostreatus, and Flammulina velutipes, fermented individually or sequentially co-fermented with Lactobacillus acidophilus KCTC18859P and Pediococcus pentosaceus KCTC18860P. The strains were selected based on pH and total acidity profiles. Additionally, natural seasonings produced using the fermented mushroom materials were evaluated for their functional properties. Antioxidant activity was assessed by determining total phenolic content, total flavonoid content, DPPH radical scavenging activity, and hydroxyl radical scavenging activity. Digestive enzyme inhibition was evaluated by measuring the activities of α-amylase, α-glucosidase, and lipase. Anti-inflammatory and anti-allergic effects were evaluated by measuring cell viability, nitric oxide (NO) production, pro-inflammatory cytokines (IL-1β, TNF-α, and PGE₂), and β-hexosaminidase and histamine release. The extract of L. edodes fermented with P. pentosaceus KCTC18860P contained 54.22 ± 4.51 mg GAE/g of phenolic compounds and 1.93 ± 0.13 mg NA/g of flavonoids, whereas fermentation with L. acidophilus KCTC18859P yielded 31.69 ± 2.27 mg GAE/g of phenolics and 1.65 ± 0.10 mg NA/g of flavonoids. P. pentosaceus-fermented P. ostreatus contained 11.55 ± 0.18 mg GAE/g of phenolics and 2.02 ± 0.11 mg NA/g of flavonoids, while L. acidophilus-fermented F. velutipes contained 4.48 ± 0.17 mg GAE/g of phenolics and 3.79 ± 0.43 mg NA/g of flavonoids. All single-strain fermented products, sequentially co-fermented products, and natural seasonings exhibited significant radical scavenging activity and effectively inhibited digestive enzymes. The fermented extracts displayed no cytotoxicity and suppressed NO production as well as pro-inflammatory cytokine expression in LPS-stimulated macrophages. Furthermore, treatment with fermented P. ostreatus reduced degranulation and inflammatory cytokine release in antigen-stimulated RBL-2H3 mast cells in a concentration-dependent manner. Finally, in vivo experiments confirmed the anti-obesity effects of the selected fermented materials and natural seasonings. Collectively, these findings provide foundational evidence to support the application of fermented mushroom products in diverse food matrices and suggest their potential to enhance functional value and safety, thereby contributing to improved public health and increased economic benefits for mushroom-producing agricultural sectors.

목차 (Table of Contents)

• Ⅰ. 서론 1
• Ⅱ. 재료 및 방법 7
• 1. 재료 7
• 2. 실험방법 15
• Ⅲ. 결과 및 고찰 27
• 1. 버섯 추출물 유산균 발효 27
• 2. 단일 발효물의 생리활성 37
• 3. 순차 복합 발효물의 생리활성 68
• 4. 천연 조미료의 생리활성 96
• Ⅳ. 요약 132