황기의 볶음 조건에 따른 성분 및 자외선 광보호 활성 변화 = Changes in the constituents and UV-photoprotective activity of Astragalus membranaceus caused by roasting

다국어 초록 (Multilingual Abstract)

Purpose: Astragalus membranaceus (AM) is an important traditional medicinal herb. Pharmacological research has indicated that AM has various physiological activities such as antioxidant, anti-inflammatory, immunoregulatory, anticancer, hypolipidemic, antihyperglycemic, and hepatoprotective activities. The bioactive substances responsible for the physiological activities in AM, including many antioxidant substances, change during the roasting process. This study investigated and compared the changes in the antioxidant constituents of AM caused by roasting. Methods: DPPH (1,1-diphenyl-2-picryl hydrazyl) and ABTS+ (2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging activities and their total phenolic content (TPC) were measured. High-performance liquid chromatography (HPLC) analysis was performed to confirm any changes in the isoflavonoids of roasted AM (R-AM),. The cell viability of UVB-induced HDF (Human dermal fibroblast) cells treated with AM and R-AM extracts was investigated. The comet assay was used to examine the inhibitory effects of R-AM extracts on DNA damage caused by oxidative stress. Results: The DPPH and ABTS+ radical scavenging activities were 564.6±20.9 and 108.2±3.1 (IC50 value) respectively, from the 2R-AM. The total phenol content was 47.80±1.40 mg GAE/g from the 1R-AM. The values of calycosin and formononetin, which are the known isoflavonoid constituents of AM, were 778.58±2.72 and 726.80±3.45 μg/g respectively, from the 2R-AM. Treatment of the HDF cells with R-AM (50~200 μg/mL) did not affect the cell viability. Furthermore, the R-AM extracts effectively protected against UVB-induced DNA damage. Conclusion: The findings of this study indicate that R-AM increases its isoflavonoid constituents and protects against UVB-induced DNA damage in HDF cells.

참고문헌 (Reference)

1 김미진, "황기추출물의 항노화 효과" 대한화장품학회 33 (33): 33-40, 2007

2 임경란, "황기의 산지별 및 연근별 isoflavonoids의 함량분석" 한국생물공학회 25 (25): 271-276, 2010

3 이민영, "한식 식품군의 in vitro 총 항산화능 (TDAC)과 ex vivo DNA 손상 보호효과와의 관련성" 한국영양학회 49 (49): 277-287, 2016

4 오병호, "피부암의 병인과 예방" 대한의사협회 61 (61): 644-648, 2018

5 서은종, "짝자래나무 추출물의 항산화 및 미백 효과" 한국식품과학회 42 (42): 750-754, 2010

6 윤유식, "연근별 황기의 항산화 및 항당뇨 활성 평가 고찰" 한국생약학회 40 (40): 1-5, 2009

7 박신영, "숙성기간에 따른 황기 간장의 품질 및 관능적 특성" 한국식품저장유통학회 22 (22): 636-643, 2015

8 서경혜, "섬쑥부쟁이와 쑥부쟁이의 항산화 및 지방세포 분화 억제 효과" 한국영양학회 52 (52): 250-257, 2019

9 김준, "서울의 최근 자외선 복사의 변화 2004~2010" 한국기상학회 21 (21): 429-438, 2011

10 이상훈, "볶음 조건 및 침출 조건에 따른 발아 벼차의 항산화 활성 및 품질 특성" 한국식품과학회 41 (41): 386-391, 2009

11 이명혜, "볶음 공정이 결명자의 항산화 활성에 미치는 영향" 한국식품과학회 45 (45): 657-660, 2013

12 임진아, "배암차즈기 메탄올 추출물의 항산화 활성 및 아질산염 소거능" 한국약용작물학회 15 (15): 183-188, 2007

13 노진우, "목련(Magnolia denudata Desr.) 꽃 추출물의 생리활성" 한국식품영양과학회 38 (38): 1478-1484, 2009

14 장혜림, "가열처리가 헴프씨드(Cannabis sativa L.)의 영양성분 및 항산화 활성에 미치는 영향" 한국식품영양과학회 47 (47): 885-894, 2018

15 Jiang SJ, "Ultraviolet B-induced alterations of the skin barrier and epidermal calcium gradient" 16 (16): 985-992, 2007

16 Dewanto V, "Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity" 50 (50): 3010-3014, 2002

17 Zhang J, "Systematic review of the renal protective effect of Astragalus membranaceus(root)on diabetic nephropathy in animal models" 126 (126): 189-196, 2009

18 Suh CS, "Relationships among the roasting conditions, colors and extractable solid content of roasted barley" 13 (13): 334-339, 1981

19 Saklar S, "Microstructural changes in hazelnuts during roasting" 36 (36): 19-23, 2003

20 Lin LZ, "Liquid chromatography-electrospray ionization mass spectrometry study of the flavonoids of the roots of Astragalus mongholicus and A. membranaceus" 876 (876): 87-95, 2000

21 Bondet V, "Kinetics and mechanisms of antioxidant activity using the DPPH·free radical method" 30 (30): 609-615, 1997

22 Lai PK, "Isolation of anti-inflammatory fractions and compounds from the root of Astragalus membranaceus" 27 (27): 581-587, 2013

23 Kim JH, "Inhibitory effects of calycosin isolated from the root of Astragalus membranaceus on melanin biosynthesis" 32 (32): 264-268, 2009

24 Kim HG, "Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill)" 44 (44): 992-998, 2011

25 Lee YG, "Influence of roasting conditions on the flavor quality of sesame seed oil" 36 (36): 407-415, 1993

26 Cho WC, "In vitro and in vivo anti-tumor effects of Astragalus membranaceus" 252 (252): 43-54, 2007

27 Chong Z, "Identification of polyphenols that repair the ultraviolet-B-induced DNA damage via SIRT1-dependent XPC/XPA activation" 54 : 119-127, 2019

28 Kim CS, "High performance liquid chromatographic analysis of isoflavones in soybean foods" 32 (32): 25-30, 2000

29 Jia WC, "Formononetin attenuates hydrogen peroxide(H2O2)-induced apoptosis and NF-κB activation in RGC-5 cells" 18 (18): 2191-2197, 2014

30 Wei Li, "Flavonoids from Astragalus membranaceus and their inhibitory effects on LPS-stimulated pro-inflammatory cytokine production in bone marrow-derived dendritic cells" 대한약학회 37 (37): 186-192, 2014

31 Park JH, "Effect on quality of pan-fired green tea by 1st pan-firing time" 7 (7): 101-106, 1999

32 Jeong SM, "Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts" 69 (69): C377-, 2004

33 Floegel A, "Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods" 24 (24): 1043-1048, 2011

34 Fazio A, "Comparative analyses of seeds of wild fruits of Rubus and Sambucus species from Southern Italy : fatty acid composition of the oil, total phenolic content, antioxidant and antiinflammatory properties of the methanolic extracts" 140 (140): 817-824, 2013

35 Choi EH, "Changes in the profiling of bioactive components with the roasting process in Lycium chinense leaves and the anti-obesity effect of its bioaccessible fractions" 99 (99): 4482-4492, 2019

36 Park MH, "Changes in the physicochemical properties of ginseng by roasting" 17 (17): 228-231, 1993

37 In Guk Hwang, "Changes in Ginsenosides and Antioxidant Activity of Korean Ginseng (Panax ginseng C.A. Meyer) with Heating Temperature and Pressure" 한국식품과학회 19 (19): 941-949, 2010

38 Wang X, "Calycosin ameliorates diabetes-induced cognitive impairments in rats by reducing oxidative stress via the PI3K/Akt/GSK-3β signaling pathway" 473 (473): 428-434, 2016

39 이경하, "Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화" 한국식품저장유통학회 21 (21): 121-128, 2014

40 van den Berg R, "Applicability of an improved Trolox equivalent antioxidant capacity(TEAC)assay for evaluation of antioxidant capacity measurements of mixtures" 66 (66): 511-517, 1999

41 Jabbari M, "Antioxidant potential and DPPH radical scavenging kinetics of water-insoluble flavonoid naringenin in aqueous solution of micelles" 489 : 392-399, 2016

42 Perron NR, "A review of the antioxidant mechanisms of polyphenol compounds related to iron binding" 53 (53): 75-100, 2009