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퉁퉁마디 지상부 분획의 산화방지 활성, 활성산소종 생성과 세포독성 조절작용
강스미(Smee Kang),홍정일(Jungil Hong) 한국식품과학회 2016 한국식품과학회지 Vol.48 No.6
본 연구에서는 퉁퉁마디 지상부를 70% 메탄올로 추출한 후, 이에 대해 용매분획하여 얻은 Fr.H, Fr.E, Fr.EA, Fr.B, 및 Fr.W, 5분획의 산화방지 효과, ROS 생성효과, 세포독성 효과 및 관련 기작에 대한 기능성을 검토하였다. 이 중 Fr.EA가 가장 높은 폴리페놀 및 플라보노이드 성분 함량을 나타내었으며 Fr.B가 이어서 높은 함량을 보였다. Fr.EA는 DPPH와 ABTS 라디칼 및 아질산 이온의 소거에 있어서도 다른 분획들보다 유의적으로 높은 활성을 나타내었으며, 특히 아질산이온의 소거에 가장 뛰어난 활성을 보였다. 리놀레산 지질과산화 시스템에서는 Fr.EA와 Fr.B가 강한 산화억제 활성을 나타내었으며, 이들의 라디칼 소거능은 물론 Fe2+에 대한 킬레이트 효과가 지방질산화에 대한 억제기작으로 작용하는 것으로 생각된다. Fr.EA 및 Fr.E가 HCT-116 대장암 세포 및 INT-407 정상장관계 세포에 대해 높은 세포독성을 유발하였으며, 특히 Fr.EA는 HCT-116 대장암 세포에 대해 정상 장관계세포보다 유의적으로 강한 세포독성을 나타내었다. 퉁퉁마디 지상부 분획들은 세포 내에서는 ROS를 감소시키는 산화방지효과를 나타낸 반면 배양액 중에서는 H2O2를 생성하는 산화촉진 효과도 나타내었으며, Fr.EA와 항산화제인 ascorbic acid 및 N-acetylcysteine을 같이 세포에 처리하였을 때 세포 독성이 유의적으로 증가하는 현상을 나타내었다. 본 연구에서는 퉁퉁마디 지상부 분획의 산화방지 및 산화촉진 효과와 세포독성 효과를 보고하였으며, 향후 계속적인 연구를 통해 기능성 소재로서의 퉁퉁마디의 이용성 확대가 지속될 것으로 기대한다. Glasswort (Salicornia herbacea L.) is an edible halophyte that grows in salt marshes. In the present study, antiand pro-oxidant activities and cytotoxic properties of glasswort were investigated. Solvent fractions, including fractions of hexane, ethylether (Fr.E), ethylacetate (Fr.EA), butanol and water, were prepared from a 70% methanol extract of glasswort aerial parts. Fr.EA contained the highest levels of total polyphenols and flavonoids, showing the strongest scavenging activities against DPPH and ABTS radicals, and nitrite. In addition Fr.EA showed the most potent cytotoxic effects on HCT-116 colon cancer cells and INT-407 normal intestinal cells, followed by Fr.E. Most fractions also decreased the level of reactive oxygen species in the treated cells, but generated H₂O₂ in the medium. The cytotoxic activity of Fr.EA was more pronounced in the presence of ascorbic acid or N-acetylcysteine. These results indicate that the fractions from aerial parts of glasswort exhibit both anti- and pro-oxidant activities, and these activities modulate cytotoxic properties.
현미, 발아현미, 보리, 메밀의 주요 성분 및 건강 기능성
강스미 ( Smee Kang ),송상훈 ( Sang Hoon Song ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3
Brown rice, barley, and buckwheat contain a variety of functional ingredients, such as vitamins, minerals, and dietary fibers. Germination is an effective technique for improving the digestion and absorption of the constituents in grains. In addition, germination could modify the chemical properties of grains and increase the content of biologically active substances. Many studies have reported that the intake of grains or germinated grains could ameliorate blood glucose level, stimulate the immune system, lower blood pressure, and result in anti-obesity effect. Therefore, grains and germinated grains are being utilized in a variety of functional products. The present study reviews the primary components and bio-functionalities of grains (brown rice, barley, and buckwheat) and germinated grains (germinated brown rice). The development of grain products for promoting health functional properties is also discussed.
Changes in the chemical properties and anti-oxidant activities of curcumin by microwave radiation
정유나,Smee Kang,이보현,김주현,홍정일 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.5
Curcumin is a dietary phenolic compound that has numerous beneficial health effects. In the present study, changes in the chemical properties and anti-oxidant activities of curcumin by microwave radiation were investigated. Degradation of curcumin dissolved in distilled water was accelerated according to the increase in radiation time or radiation intensity. Residual levels of curcumin after 5 min radiation at 500 W were 24-29%. Scavenging activities of curcumin against DPPH radical decreased by microwave radiation; those of curcumin against ABTS and AAPH radicals and nitrite were rather significantly enhanced. Conventional heating at 95oC also increased scavenging activities of ABTS, AAPH, and nitrite of curcumin but to a lesser extent. Fluorescence intensity of curcumin increased by regular heating but decreased by microwave heating. Among curcuminoids, bisdemethoxycurcumin was most resistant under microwave radiation as compared to curcumin or demethoxycurcumin.
Changes in the chemical properties and anti-oxidant activities of curcumin by microwave radiation
Jung, Yu Na,Kang, Smee,Lee, Bo Hyun,Kim, Joo Hyoun,Hong, Jungil Korean Society of Food Science and Technology 2016 Food Science and Biotechnology Vol.25 No.5
Curcumin is a dietary phenolic compound that has numerous beneficial health effects. In the present study, changes in the chemical properties and anti-oxidant activities of curcumin by microwave radiation were investigated. Degradation of curcumin dissolved in distilled water was accelerated according to the increase in radiation time or radiation intensity. Residual levels of curcumin after 5 min radiation at 500 W were 24-29%. Scavenging activities of curcumin against DPPH radical decreased by microwave radiation; those of curcumin against ABTS and AAPH radicals and nitrite were rather significantly enhanced. Conventional heating at $95^{\circ}C$ also increased scavenging activities of ABTS, AAPH, and nitrite of curcumin but to a lesser extent. Fluorescence intensity of curcumin increased by regular heating but decreased by microwave heating. Among curcuminoids, bisdemethoxycurcumin was most resistant under microwave radiation as compared to curcumin or demethoxycurcumin.