우엉 에탄올 추출물의 항산화활성과 항돌연변이 효과 = Antioxidative and Antimutagenic Effects of Arctium lappa Ethanol Extract

다국어 초록 (Multilingual Abstract)

The antioxidant activities of the ethanol extract of Arctium lappa were assessed by measuring the 1,1-diphenyl-2-picryl- hydrazyl(DPPH) radical scavenging effect, inhibition of Fe2+-induced lipid peroxidation, inhibition of malondialdehyde(MDA)- bovine serum albumin(BSA) conjugation reaction and antimutagenic capacities using the Ames test. The DPPH radical scavenging activity and inhibition of Fe2+-induced lipid peroxidation of the Arctium lappa ethanol extract significantly increased in a dose-dependent manner. In the radical scavenging assay using DPPH, the IC50 of the Arctium lappa extract was 296 ㎍/assay(1.29 ㎎ of dry sample). In addition, the IC50 in the inhibition of Fe2+-induced lipid peroxidation was 1,759 ㎍/assay(7.65 ㎎ of dry sample). This extract also significantly inhibited the MDA-BSA conjugation reaction with an IC50 of 57.58 ㎎/assay(250 ㎎ of dry sample). However, no inhibitory effects against the direct and indirect mutagenicities in Salmonella Typhimurium TA98 and TA100 were observed. Based on these results, the ethanol extract of Arctium lappa was shown to display considerable antioxidative activities.

참고문헌 (Reference)

1 이무열, "우엉 새싹채소의 재배환경 구축 및 항산화 활성 탐색" 한국자원식물학회 22 (22): 304-311, 2009

2 이중환, "영남지역 재래종 우엉(Arctium lappa L.)의 주요특성" 한국자원식물학회 16 (16): 12-16, 2003

3 Chen FA, "The influence of different treatments on the free radical scavenging activity of burdock and variations of its active components" 86 : 479-484, 2004

4 Norphth KH, "Short-term Test, Systems for Detecting Carcinogens. pp.273-275. Springer-Verlag Press. Ohara A, Matsuhisa T. 2002. Anti-tumor promoting activities of edible plants against okadaic acid" 8 : 158-161, 1980

5 Maron DM, "Revised methods for the Salmonella mutagenicity test" 113 : 73-215, 1983

6 Yamaguchi T, "Radical-scavenging sctivity of vegetables and the effect of cooking on their activity" 7 : 250-257, 2001

7 Wang BS, "Protective effects of burdock (Arctium lappa Linne) on oxidation of low-density lipoprotein and oxidative stress in RAW 264.7" 101 : 729-738, 2006

8 Ferracane R, "Metabolic profile of the bioactive compounds of burdock (Arctium lappa) seeds, roots and leaves" 51 : 399-404, 2010

9 Park KY, "Inhibitory effect of greenyellow vegetables on the mutagenicity in Salmonella assay system and on the growth of AZ-521 human gastric cancer cells" 21 : 149-153, 1992

10 Yamaguchi T, "Influence of polyphenol and ascorbate oxidase during cooking process on the radical-scavenging activity of vegetables" 9 : 79-83, 2003

11 Lin SC, "Hepatoprotective effects of Arctium lappa Linne on liver injuries induced by chronic ethanol consumption and potentiated by carbon tetrachloride" 9 : 401-409, 2002

12 Miquel, "Handbook of Free Radicals and Antioxidants in Biomedicine" CRC Press 177-185, 1990

13 Saija A, "Flavonoids as antioxidant agents: Importance of their interaction with biomembranes" 19 : 481-486, 1995

14 Park YH, "Effect of polyamine on modification of biomodicsby aldehyde" Seoul National University 2000

15 Ryu BH, "Desmutagenic effect of legumes and plants crude saponins in Salmonella typhimurium TA 98" 18 : 345-350, 1986

16 Gomez-Sanchez A, "Cleavage and oligomerization of malondialdehyde under physiological conditions" 28 : 4077-4080, 1990

17 Haase G, "Ascorbic acid and copper in linoleate oxidation. I. Measurement of oxidation by ultraviolet spectrophotometry and the thiobarbituric acid test" 10 : 555-560, 1969

18 Chen HM, "Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein" 46 : 49-53, 1998

19 Duh PD, "Antioxidant activity of burdock (Arctium lappa Linne): Its scavenging effect on free-radical and active oxygen" 75 : 455-461, 1998

20 Lin CC, "Antiinflammatory and radical scavenging effect of Arctium lappa" 24 : 127-137, 1996

21 Chow LW, "Antibacterial activity of burdock" 24 : 195-202, 1997

22 Bradford M, "A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding" 72 : 240-254, 1970