가압볶음 무말랭이 열수 추출물의 항산화 효과

국문 초록 (Abstract)

무말랭이 및 가압볶음 무말랭이 열수 추출물의 항산화 효과를 in vitro와 LLC-PK₁ cellular system에서 살펴보았다. 무말랭이 열수 추출물과 가압볶음 무말랭이 열수 추출물의 라디칼 소거능을 IC??로 비교해 보았을 때 DPPH(646.70 vs 135.45 ㎍/mL), superoxide anion(896.10 vs 566.98 ㎍/mL) 및 hydroxyl radical(722.26 vs 531.84 ㎍/mL)에 대한 가압볶음 열수 추출물의 효과가 유의적으로 높은 것으로 나타났다(p＜0.001). 이러한 유리기 소거효과는 LLC-PK₁ cell에서 pyrogallol, SNP 및 SIN-1 처리로 superoxide, nitric oxide 및 peroxynitrite를 생성하여 산화스트레스를 유발한 다음 무말랭이 및 가압볶음 무말랭이 열수추출물을 첨가하였을 때 농도 의존적으로 세포생존율이 증가하고, 과산화물 생성량이 감소하여 세포손상을 보호하는 효과가 관찰되었다. 가압볶음 무말랭이 열수 추출물의 산화손상에 대한 보호 효과는 무말랭이 열수추출물에 비해 모든 유리기에서 유의적으로 높았다(p＜0.05). 이러한 무말랭이 열수추출물의 항산화효과는 무에 함유되어 있는 함황 물질, 유리아미노산, 배당체 등에 의한 것으로 생각되며 가압볶음 무말랭이 열수 추출물의 효과가 더 높은 이유는 무말랭이에 함유된 유효성분이 가압볶음에 의해 증가되고 더불어 볶음과정 중에서 생성된 maillard 생성물의 항산화성 때문으로 생각된다. 무말랭이의 환원당 및 유리아미노산 함량은 볶음 후 유의적으로 감소하였으며(p＜0.05), 이에 반해 maillard 생성물의 중간산물인 5-hydroxymethyl-2-furfural(5-HMF) 함량은 무말랭이 열수 추출물에서는 검출되지 않았던 것이 가압볶음 무말랭이 열수 추출물에서는 0.57 ㎎/g이 측정되었다. 본 연구 결과가압볶음 무말랭이 차의 섭취는 체내 유리기에 의한 산화적 손상을 보호하는 효과가 높은 것으로 사료된다.

다국어 초록 (Multilingual Abstract)

The antiradical property of hot water extract from dried radish (DR) or dried radish roasted with pressure (DRRP) was investigated in vitro and in LLC-PK₁ cell system. The contents of total free amino acid and reducing sugar in DR were decreased by 72.86% and 3.17%, respectively, after pressurized roasting. In vitro test, IC?? for DR and DRRP for DPPH radical scavenging activity were 646.70 and 135.45 ㎍/mL, 896.10 and 566.98 ㎍/mL for superoxide anion radical, and 722.26 and 531.84 ㎍/mL for hydroxy radical, respectively. The radical scavenging effects of DRRP was significantly greater than those for DR (p＜0.001). These radical scavenging effects of DR and DRRP were confirmed in LLC-PK₁ at which oxidative stresses were induced by superoxide, nitric oxide and peroxynitrite generated in the treatment of pyrogallol, SNP, and SIN-1, respectively. Cell viability was increased in the presence of DR or DRRP, dose dependently (p＜0.05), and TBARS formation was decreased. The protective effects of DRRP against oxidative damage in LLC-PK₁ were greater than those of DR at the same concentration tested (p＜0.05). This superior antiradical activity of DRRP might be due to the products produced during the pressurized roasting in addition to the antioxidative compounds originally present in the radish. 5-hydroxyl methyl furfural (5-HMF) known as an intermediate product of the maillard reaction was detected in DRRP (0.57 ㎎/g), but not from DR. In conclusion, daily consumption of DRRP may prevent oxidative damage by retarding oxidative stress.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 감사의 글
• 문헌

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