L-arginine과 GABA 함량 증가를 위한 황칠나무 잎의 적정 효소가수분해 조건

Abstract

Dendropanax morbifera Lev. (DP) leaves have the potential for use as a functional food ingredient. In this study, D. morbifera Lev. leaves were subjected to enzymatic hydrolysis by proteinase, peptidase, trypsin, bromelain, and papain to increase L-arginine and γ-aminobutyric acid (GABA) levels. Hydrolysis time, temperature, pH, vacuum conditions, enzyme type, enzyme concentration, and the order of enzyme administration were optimized to increase L-arginine and GABA concentrations. L-arginine and GABA recoveries were higher when enzymatic treatment was performed prior to the extraction process. No significant changes in L-arginine and GABA production were observed with changes in pH, vacuum conditions, or enzyme concentration. The optimized procedure for obtaining the highest L-arginine and GABA concentrations was to inactivate the enzymes after 8 h of hydrolysis, extract the leaves, and to perform a second hydrolysis step at 16 h with proteinase, trypsin, bromelain, and papain. By increasing L-arginine and GABA levels simultaneously, high-quality hydrolyzed D. morbifera Lev. extract (Hy-DP) was produced efficiently in large quantities at a low cost. With this enzymatic treatment and extraction process, Hy-DP has the potential for use as a functional food ingredient. Further evaluation of Hy-DP as a functional food additive may allow it to be used in foods.