Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 22 Issue 4
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- Pages.418-422
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- 1993
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Inhibitory Effect of Condensed Tannins Isolated from Korean Green Tea against Xanthine Oxidase
한국산 녹차로부터 분리한 축합형 탄닌의 Xanthine Oxidase 저해효과
- Cho, Young-Je (Dept. of Food Science and Technology, Yeungnam University) ;
- Chun, Sung-Sook (Dept. of Food Science and Technology, Yeungnam University) ;
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Choi, Cheong
(Dept. of Food Science and Technology, Yeungnam University)
- Published : 1993.08.01
Abstract
For the purpose of utilizing tannins in the functional foods and crude drugs the xanthine oxidase inhibition of tannins isolated from Korean green tea was determined. Acetone extract from Korean green tea showed inhibitory effect against the xanthine oxidase. The galloyl tannins showed higher inhibitory activity against xanthine oxidase than the nongalloyl tannins. In terms of stereo isomers, (-)-epicatechins had higher inhibitory activity than the (+)-catechins. The synergistic activity was also observed. Tannins isolated from Korean green tea appeared to be incompetitive inhibitor against the xanthine oxidase.
기능성 식품과 생약재료의 이용을 위한 연구의 일환으로 한국산 녹차로부터 탄닌을 분리하여 xanthine oxidase 저해효과를 측정하였다. 녹차의 acetone 추출물에서 xanthine oxidase 저해효과가 있음이 확인되었고 정제된 탄닌의 효소 저해효과를 검토한 결과 xanthine oxidase 저해의 경우 galloyl tannin류가 nonga-lloyl tannin류보다 활성이 더 우수하였고 구조적 이성체에서도 (+)-catechin류 보다 (-)-epicatechin류가 효소저해 효과가 더 좋았으며, 각 물질간 상승 효과가 인정되었다. 녹차에서의 탄닌류는 xanthine oxidase에 대해 비경쟁적 저해를 하는 것을 알 수 있었다.