흑목이 버섯 자실체의 흑갈색 색소 동정 및 특성

김현민¹, 허원¹, 이신영¹^,^*

Isolation and Characterization of Dark Brownish Pigments from Fruit Body of Auricularia auricula

Hyeon-Min Kim¹, Won Hur¹, Shin-Young Lee¹^,^*

¹강원대학교 생물공학과

¹Department of Bioengineering and Technology, Kangwon National University

^*Corresponding author: Shin-Young Lee, Department of Bioengineering and Technology, Kangwon National University, Chunchon 200-701, Korea, Tel: +82-33-250-6273; Fax: +82-33-243-6350, E-mail: sylee@kangwon.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 01, 2009; Revised: Nov 10, 2009; Accepted: Nov 11, 2009

Published Online: Nov 30, 2009

Abatract

A dark brownish pigment from fruit body of Auricularia auricula was isolated and characterized in this report. The pigment was obtained with a yield of 0.61%(w/w) by alkaline extraction and subsequent purification steps. It showed the positive FeCl3 test which was the indication of phenolic compounds. A synthetic melanin showed a similar spectrometric characteristics to the pigment extract regarding a characteristic UV absorption between 200-250 nm and infrared absorptions profiles in the finger print region including absorption peaks at 1701 and 1624 cm^-1. Its element analysis indicated that its atomic copmposition is close to that of DOPA melanin (eumelanin). With the result of its antioxidant activity in the TNBT (5-thio-2-nitrobenzoic acid) assay, we concluded that the dark brownish pigment from A. auricula is a melanin-like compound having a powerful antioxidative activity.

Keywords: Auricularia auricula; melanin; pigment; antioxidative activity