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생강(Zingiber officinale Roscoe) 뿌리, 줄기, 잎의 라디칼 소거 활성을 통한 산화스트레스 억제 효과
임푸름(Pu Reum Im),황혜정(Hye-Jeong Hwang),임정연(Jeong Yeon Im),황유진(Yu-Jin Hwang),남동건(Dong-Geon Nam),최정숙(Jeong-Sook Choe),황경아(Kyung-A Hwang) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.2
본 연구에서는 신규 식품 원료로 등록된 생강 잎과 생강 줄기의 항산화 효과를 생강 뿌리와 비교 분석하였다. DPPH와 ABTS 라디칼 소거능에 의한 항산화력을 측정한 결과 모든 시료 추출물에서 농도 의존적으로 항산화력이 증가하는 경향이 나타났으며, 특히 100 μg/mL 농도에서 생강 뿌리(58%)와 생강 잎(35%)에서 우수한 항산화 효능을 확인하였다. NO 생성 억제 효과는 모든 시료에서 나타났으며, 특히 생강잎은 25~31%의 저해율을 보여 생강 뿌리(22~37%)와 유사하게 NO 생성 억제 효과가 나타나 우수한 효능을 확인하였다. 생강 줄기는 24~26%의 저해율을 보였으나 농도 의존성은 없었다. 세포 내 활성산소종 생성은 생강 뿌리(21~46%), 생강 잎(15~30%), 생강 줄기(2~11%) 순서로 억제 효과가 높게 나타났다. 항산화 기전을 확인하기 위해 항산화효소의 유전자 발현을 평가한 결과 생강 잎은 Cu/Zn-SOD와 Mn-SOD 유전자 발현을 높은 수준으로 증가시켰으며, GPx와 catalase는 생강 뿌리, 생강 잎, 생강 줄기 순서로 발현을 증가시키는 것으로 나타났다. 본 연구 결과를 통해 그동안 버려지던 생강 잎과 생강 줄기의 항산화 효과를 확인하였고 생강 잎에서 우수한 항산화 활성을 확인하여 향후 건강기능식품 소재로서 개발이 가능할 것으로 판단된다. 그러나 생강 잎에 관한 연구는 미비한 실정으로 향후 생강 잎추출물의 체내 생리활성 메커니즘 구명을 위한 동물실험 등의 추가적인 연구가 필요할 것으로 판단된다. In this study, the antioxidant effects of Zingiber officinale Roscoe leaves and stems which have been registered as new food ingredients were comparatively analyzed with Z. officinale Rosc. roots. The increase in antioxidant activity was concentration-dependent in all extracts, and excellent antioxidant activity was confirmed in the roots (58%) and leaves (35%) at 100 μg/mL. The inhibitory effect of nitric oxide production was found in all samples. In particular, the leaves showed an inhibitory rate of 25∼31%, an effect similar to that of the roots (22∼37%), confirming their excellent efficacy. The stems showed a 24∼26% inhibition rate, but the inhibition was not concentration- dependent. The inhibitory effect of the roots, stems and leaves of Z. officinale Rosc. on the reactive oxygen species production was highest in the roots (21∼46%), followed by leaves (15∼30%) and stems (2∼11%). Cu/Zn-superoxide dismutase (SOD) and Mn-SOD mRNA expressions were increased to high levels by the leaves. Glutathione peroxidase and catalase levels were in the increased in the roots, leaves, and stems, in that order. Through the results of this study, the antioxidant effects of Z. officinale Rosc. leaves and stems were confirmed, and excellent antioxidant activity was confirmed in the leaves. Z. officinale Rosc. leaves can therefore be considered for use as an antioxidant functional health food material in the future. However, since studies on the leaves are insufficient, additional studies in animals are needed to investigate the mechanism of the physiological activity of Z. officinale Rosc. leaves in the body.
Jeong Yeon Im,Jeong-Sook Choe,Kyung-A Hwang,Pu Reum Im 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
In this study, the anti-inflammatory activity of ginger (Zingiber officinale Roscoe) leaves and stems, which were registered as food ingredients by Rural Development Administration (RDA) in 2017, were evaluated nitric oxide (NO) production decreased dose-dependently. It was especially decreased by 7.80% in ginger leaves (250 μg/mL). In addition, the expression of tumor necrosis factor-α (TNF-α) also decreased dose-dependently by 16.74% only with ginger leaves, indicating their enhanced anti-inflammatory effects. Extracts of ginger leaves (2.80%) and stems (1.75%) improved the anti-inflammatory response by decreasing the level of interleukin-6 (IL-6) in a dose-dependent manner. These results indicate that the ginger leaves and stems have anti-inflammatory effects. Therefore these agricultural products suggest their possible use as functional health food.
Comparison of Characteristics of Aster yomena Under Harvesting and Cultivation Control
Kyung-A Hwang,Hye-Jeong Hwang,Pu Reum Im 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Aster yomena (AY) is a functional material registered as a health functional food in 2019 and is effective in alleviating allergic rhinitis through attenuation of hypersensitivity immunity. For the functional materials to provide certain effect, standardization of materials has to precede. In addition, a mass production system must also be developed for the materials to be supplied smoothly. Therefore, this study was performed to establish the production system of AY. To establish a production system, we collected samples according to cultivation and harvesting methods. As a result, as the cultivation period increased, the stem of AY became lignification and the size of the leaf became smaller. In addition, it was confirmed that the extraction yield decreased as the cultivation period increased. On the other hand, no difference in raw materials was observed according to harvest period and cultivation method. In conclusion, the proper cultivation period was selected as the characteristics and extraction yield of AY were changed according to the cultivation period.
Sword Bean Pods (Canavalia gladiata) Inhibit Adipogenesis in Mice with High Fat Diet-Induced Obesity
Kyung-A Hwang,Hye-Jeong Hwang,Yu-Jin Hwang,Pu Reum Im,Jeong Yeon Im 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Obesity is a chronic disorder that is a significant risk factor for diabetes, malignancy, and other chronic diseases. Obesity treatment methods include lifestyle modifications such as diet and exercise. However, it is not easy to change the lifestyle, so drug treatment and surgery are selected. In particular, drug treatment has been constantly developed to date, but the effect of the drug is insufficient or side effects are caused by long-term use. Therefore, we need to focus on the development of anti-obesity drugs based on natural food materials. As such, we propose that natural food materials for safe and effective obesity treatment should be discovered and developed. Thus, we evaluated the anti-obesity effect using the sword bean pods(SBP; Canavalia gladiata) that were recently registered as food materials and lack scientific research on various physiological activities. As a result, SBP confirmed the anti-obesity effect by reducing production of obesity major factor. These results suggest that SBP is a material with potential effects on anti-obesity, and it is expected that it can be developed as a functional material for health functional food in the future.