Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Inhibition Effect of Against Angiotensin Converting Enzyme of Flavan-3-ols isolated Korean Green Tea

한국산 녹차로부터 분리한 Flavan-3-ol 화합물의 Angiotensin Converting Enzyme 저해 효과

  • Cho, Young-Je (Department of Food Science and Technology, Yeungnam University) ;
  • An, Bong-Jeun (Department of Herb and Food Science, Tongguk Junior College) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
  • 조영제 (영남대학교 식품가공학과) ;
  • 안봉전 (동국전문대학 약용식품과) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1993.06.01
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Abstract

For the Purpose of utilizing tannins in the functional foods and crude drugs, the enzyme inhibition of tannins isolated from Korean green tea were determined. Acetone extract from Korean green tea showed inhibition effect against the angiotensin converting enzyme. The galloyl tannins showed higher inhibition activity against angioteosin converting enzyme than the nongalloyl tannins. In terms of stereo isomers, (-)-epicatechins had higher inhibition activity than the (+ )-catechins. The synergistic activity was also observed. Tannins isolated from Korean green tea appeared to be incompetitive inhibitor against the angiotensin converting enzyme.

기능성 식품과 생약재로의 이용을 위한 연구의 일환으로 한국산 녹차로부터 탄닌을 분리하여 angiotensin converting enzyme 저해효과를 측정하였다. 녹차의 acetone 추출물에서 angiotensin converting enzyme 저해효과가 있음이 확인되었고 정제된 탄닌의 효소저해효과를 검토한 결과 angiotensin converting enzyme 저해는 galloyl tannin류가 nongalloyl tannin류 보다 활성이 더 우수하였고 구조적 이성체에서도 (+)-catechin류 보다 (-)-epicatechin류가 효소저해효과가 더 좋았으며, 각 물질 간 상승효과가 인정되었다. 녹차에서의 탄닌류는 angiotensin converting enzyme에 대해 비경쟁적 저해를 하는 것을 알 수 있다.

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