고추발효식품에서 분리한 Bacillus subtilis의 액체배양 고추발효물의 생리활성

Abstract

To enhance the usability of hot pepper as food materials, unpungent liquid ferments were prepared using Bacillus subtilis isolated from pepper fermented foods and evaluated antioxidant and cancer cell anti-proliferating activities on culture time to investigate effects on physiological activities of hot pepper during fermentation. Polyphenol increased from 48 hrs of fermentation and reached 0.83 mg GAE/mL, 1.2-times the non-fermented control at 96 hrs, and flavonoid was 0.097 mg CE/mL up to 96 hrs, 1.7-times higher than the control. ABTS radical scavenging activity also increased by 3.4 times (2.1 mg AEAC/mL) at 96 hrs compared to the control. Since the submerged culture of hot pepper by B. subtilis reduced a spicy capsaicin and capsaicin is known to be an anticancer ingredient, anti-proliferation against gastric, breast, lung and colon cancer cell lines (MKN45, MCF7, NCH-H460 and HCT116, respectively) were investigated on culture time. Hot pepper ferments showed higher anti-proliferating activity than the non-fermented control with 75% inhibition after 96 hrs in MKN45, the other cancer cell lines showed similar inhibitory activity as the control. In conclusion, B. subtilis-liquid pepper ferments showed unpungent, but their physiological activities were maintained, suggesting the possibility of being utilized as materials for functional foods.