Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

Effects of Antioxidative, DPPH Radical Scavenging Activity and Antithrombogenic by the Extract of Sancho (Zanthoxylum Schinilolium)

산초(Zanthoxylum Schinifolium) 뿌리, 줄기 및 잎 추출물의 항산화, DDPH Radical 소거 작용 및 항혈전 효과

  • Jang, Mi-Jin (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Woo, Mi-Hee (Department of Pharmacy, Catholic University of Daegu) ;
  • Kim, Young-Ho (Department of Microbiology, Gyongbuk National University) ;
  • Jun, Do-Youn (Department of Microbiology, Gyongbuk National University) ;
  • Rhee, Soon-Jae (Department of Food Science and Nutrition, Catholic University of Daegu)
  • 장미진 (대구가톨릭대학교 식품영양학과) ;
  • 우미희 (대구가톨릭대학교 약학과) ;
  • 김영호 (경북대학교 미생물학과) ;
  • 전도연 (경북대학교 미생물학과) ;
  • 이순재 (대구가톨릭대학교 식품영양학과)
  • Published : 2005.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of root, stem and leaf extract of sancho (Zanthoxylum schinifolium) on the inhibition of lipid peroxidation in the hepatic microsome of rat, DPPH radical scavenging activity and activated partial thromboplastin times (APTT) were examined in vitro. The highest inhibition of hepatic microsomal lipid peroxidation was observed by ethyl acetate fraction than that of methylene chloride fraction of the root and stem extracts. The high inhibition of lipid peroxidation was determined in the leaf, the root and the stem in order. The DPPH radical scavenging activity of ethyl acetate fraction was higher than that of n-butanol fraction and it was similar to the root and the steam extract. It was similar to the inhibition of hepatic microsomal lipid peroxidation. The DPPH radical scavenging activity was the highest in 2.500mg/mL of ethyl acetate fraction and it was 4.4 fold higher than that of $\alpha-tocopherol$, as an antioxidant standard. The DPPH radical scavenging activity was dependent on the extract concentration in the range of 0.125-5.000 mg/mL. The throm-boplastin times were higher than that of n-butanol fraction and it was similar to the root and the steam extracts. The leaf extract showed the highest antithrombogenic effect followed by the stem and then the root extract. The activated partial thromboplastin times were ependent on the extract concentration in the range of 0.100-2.000 mg/mL. Consequently, the effects of antioxidative, DPPH radical scavenging activity and antithrombogenic of Z. schinifolium was observed due to the inhibition of lipid peroxidation and the DPPH radical scavenging activity by methylene chloride, n-butanol and ethyl acetate fraction of the leaf extract. (Korean J Nutrition 38(5): 386 - 394, 2005)

Keywords

References

  1. Lee HY, An RB, Na MK, Park JY, Lee KS, Kim YH, Bae KH. Quality evaluation of Zanthoxyli Fructus. Korean J Pharmacogn 33(1):45-48,2002
  2. Kim JH. Variation of the leaf monotIpenes comcentration of Zanthoxylum schinijolium at Mt. Muhak. J Basic Sci 18: 137-149, 2003
  3. Lee MS, Chung MS. Analysis of volatile flavor components from Zanthoxylum schinijolium and sensory evaluation as natural spice. Korean J Soc Food Sci 16(3): 216-220,2000
  4. Lim SJ, Han HK, Ko JH. Effects of edible and medicinal plants intake on blood glucose, glycogen and protein levels in streptozotocin induced diabetic rats. Korean J Nutrition 36(10): 981-989, 2003
  5. Mun SI, Ryu HS, Lee HJ, Choi JS. Further screening for antioxidant activity of vegetable plants and its active principles from Zanthoxylum achinifolium. J Korean Soc Food Nutr 23 (3) : 466-471, 1994
  6. Mun SI, Lee SJ, Ryu HS, Moon GS. Storage stability of freeze dried loach for instant Choo-o-tang. J Korean Soc Food Sci Nutr 28(1): 153-160,1999
  7. Kim HK, Kwon YJ, Kim YE, Nahmgang B. Changes of total polyphenol content and antioxidant activity of Aster scaber thunb extracts with different microwave assisted extraction conditions. Korean J Food Preservation 11 (1) : 88-93,2004
  8. Huong DTL, Dat NT, Cai XF, Shen GH, Bae KH, Kim YH. Phenolic components from the leaves and twigs of Rhamnus taquetii. Korean J Phamacogn 35 (2) : 139-142, 2004
  9. Kim TK, Shin HD, Lee YH. Stabilization of polyphenolic antioxidants using inclusion complexation with cyclodextrin and their utilization as the fresh-food preservative. Korean J Food Sci TechnoI 35( 2): 266-271, 2003
  10. Park KY, Kang CS, Lee YS, Lee YH, Lee YS. Tocotrienol and tocopherol content in various plant seeds. Korean J Crop Sci 49(3): 207-210,2004
  11. Cha WS, Shin HR, Park JH, Oh SL, Lee WY, Chun SS, Choo TW, Cho YJ. Antioxidant activity of phenol compounds from Mulberry fruits. Korean J Food Preservation II (3): 383-387, 2004
  12. Chung HJ. Effects of basil and majoram essential oils with or without ascorbic acid on color and oxidative and microbial stability of beef patties. J Food Sci Nutr 9: 1-6,2004 https://doi.org/10.3746/jfn.2004.9.1.001
  13. Lee KH. Effects of ascorbic acid in skim milk during light storage. Food Engineering Progress 6 (3) : 256-262, 2002
  14. Kim MO. Formation of superoxide anion in th autoxidation of L-ascorbic acid in the presence of heavy metal ions. Korean J Food Sci Technol 33 (3) : 378-383,2001
  15. Cho JY, Kim AR, Yeon JD, Lim SW, Lee JH, Yoo ES, Yu YH, Park MH. Effects of combined preparation (DWP715) containing Alaska pollack extract, maltol, ascorbic acid and nicotinamide on decreasing of blood alcohol concentration, anti-fraque and antioxidation. Korean J Food Sci Technol 29 (1) : 167-172, 1997
  16. Park WH, Yoon HS. Changes in MDA and ascorbic acid contents and SOD activity in paraquat-treated Spinach leaf discs under light. Environmental Sci 1 (2) : 87-91, 1997
  17. Kim JD, Kang DS, Kim MY, Roh SB, Choi MR, Song SH, Baek SH, Seo HJ, Kim DH, Kong JY. Production of carotenoid from halophilic Erythrobacter sp. and characterization of physiological properties. J Korean Soc Food Sci Nutr 30(1): 143-151,2001
  18. Shim SM, Kim GH. Identification of carotenoid oxidation products in pigment extracts from Stur Ruby Grapefruit pulp at different temperatures with exposure to light. J Food Sci Nutr 6(1): 1-5,2001
  19. Hong SP, Kim MH, Hwang JK. Biological functions and production technology of carotenoids. J Korean Soc Food Sci Nutr 27(6): 1297-1306,1998
  20. Choi BB, Lee HJ, Bang SK. Studies on the amino acid, sugar and antioxidative effect of extracts from Artemisia sp. Korean J FoodNutr 7(1): 86-91,2004
  21. Jin SK, Kim IS, Song YM, Hah KH. Effects of dietary oils and tocopherol supplmentation on fatty acid amino acid, TBARS, VBN ond sensory characteristies of pork meat. J Anim Sci Technol (Korean) 45 (2) : 297-308,2003 https://doi.org/10.5187/JAST.2003.45.2.297
  22. Kim DH, Kim JD, Cha BS, Lee JY, Byun MW. Effects of the gamma irradiation on composition of free amino acid, fatty acid and organic acid of soybean-based fermentation food. J Korean Soc Food Sci Nutr 30 (5) : 777-781, 2001
  23. Cha HS, Hwang TB, Park TS, Park YK, Jo JS. Changes in chemical composition of Mume (Prunus mume Sieb. et Zucc) fruits during maturation. Korean J Postharvest Sci Technol 6 (4) : 481-487, 1999
  24. Kim YK, Lee HY, Oh DH. Changes in antioxidative activity and total polyphenols of crude and defatted grape seed extract by extraction condition and storage. Korean J Food Preservation 11(4):455-460 , 2004
  25. Jeong SM, Son MH, Lee SC. A survey on contents of phenolic compounds of market fruit and vegetables juices. J Basic Sci 18: 117-123,2003
  26. Yeon SH, Kim MK, Kim HJ, Shim JG, Lee JH, Lee MW. Phenolic compounds from seeds of Astragalus sinicus and its actioxidative activities. Korean J Pharmacogn 34(4): 344-351,2003
  27. Kim YC, Kim MY, Chung SK. Phenolic acid composition and antioxidative activity of Chestnut endoderm. J Korean Soc Agric Chem Biotechnol 45 (3): 162-167, 2002
  28. You BJ. Isolation of antioxidative substances from browning reaction product abtained from L-ascorbic acid solution. Korean J Food Sci Technol25 (3) : 214-219, 1993
  29. You BJ, Lee KH, Lee JH. Antioxidant activity of amino acidxylose browning reaction products. 3. Isolation of antioxygenic substance from browning reaction products by solvent extraction, column chromatography and gel filteration. Bull Korean Fish Soc 20(4): 273-281, 1987
  30. You BJ, Lee KH, Lee JH. Antioxidant activity of amino acidxylose browning reaction products. 1. Isolation of antioxygenic substrates from browning reaction products by TLC and dialysis. Bull Korean Fish Soc 19 (3) : 212-218, 1986
  31. You BJ, Lee KH, Kim CY, Lee JH. Antioxidant activity of amino acid-xylose browning reaction products. 1. Antioxidant activity of various amine acids and their browning reaction products. Bull Korean Fish Soc 19(1): 1-9,1986
  32. Chung EJ, Kim SY, Kim JY, Ahn JY, Park JW, Cha MH, Lee YC. Effects of soy protein concentrate and age on plasma lipids and phospholipid fatty acid patterns in female rats. J Korean Soc Food Sci Nutr 32(2): 269-277,2003
  33. Shin MO, Bae SJ. The effect of Oaucus carota L. extracts on the fluidity of phospholipid liposomes. J Korean Soc Food Sci Nutr 30(4): 646-650,2001
  34. Lim SY, Rhee SH, Yi SY, Park KY. Growth inhibitory effect and changes in membrane phospholipid fatty acid composition on MG-63 and AI-521 human cancer cells by linoleic acid. J Korean Soc Food Sci Nutr 26 (4) : 662-668, 1997
  35. Cha JY, Shin SR, Cho YS. Fatty acid composition of serum and liver in mice and sancho (Zanthoxylum schinifolium) seed oil. Korean J Postharvest Sci Technol 7 (3): 308-312,2000
  36. Chae YA, Cho MG, Song JS. Identification of chemotypes in traditional aromatic plant resources Z schinifolium siebold et Zucc. and Z. piperitum DC. Korean J Breed 33 (2): 126-132,2001
  37. Cho MG, Kim H, Chae YA. Analysis of volatile compounds in leaves and fruits of Zanthoxylum schinifolium Siebold et Zucc. & Zanthoxylum piperitum DC. by Headspace SPME. Korean J Medicinal Crop Sci 11 (I) : 40-45, 2003
  38. Kim J, Cho YS, Seo KI, Joo OS, Shim KH. Antimicrobial activities of Zanthoxylum schinifolium and Zanthoxylum piperitum leaves. Korean J Postharvest Sci Technol 7 (2): 195-200,2000
  39. Lee JW. Volatile flavor components of Korean Sancho fruit and tree (Zanthoxylum schinifolium). Korean J Food Nutr 11 (5) : 493-498, 1998
  40. Kim JS, Koo KM, lung YH, Yong JG, Lee GG. Antimicrobial activities of Zanthoxylum schinifolium extract against Vibrio parnhamolyticus. J Korean Soc Food Sci Nutr 33 (3) : 500-504,2004
  41. Slater TF, Sawyer Be. The stimulatory effects of carbon tetrachloride and other halogenoalkanes on peroxidative reactions in rat liver fractions in vivo. Biochem J 123: 805, 1971
  42. Ana MG, Guillermo RR, Cesar JA, Angel C. Non-enzyrnatic lipid peroxidation of microsomes and mitochondria isolated from liver and heart of pigeon and rat. The International J Biochem Cell Biology 32: 73-79,2000 https://doi.org/10.1016/S1357-2725(99)00105-3
  43. Okhawa H, Ohishi N, Yagi K. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal Biochem 95: 351, 1979 https://doi.org/10.1016/0003-2697(79)90738-3
  44. Tagashira M, Ohtake Y. A new antioxidative 1,3-benzodioxole from Melissa officinalis. Planta Medica 64: 555-558, 1998 https://doi.org/10.1055/s-2006-957513
  45. Thompson AR. Harker LA. In 'Manual of hemostasis and thrombosis', 3rd ed. Philadelphia USA, pp.178-185, 1983
  46. Min KH. Antifungal activity of the extracts of Zanthoxylum schinifolium Sieb. et Zucco against dermatophytes. Mokchae Konghak 26(4):78-85,1998
  47. Mun SI, Ryu HS, Choi JS. Inhibition effects of Zanthoxylum schinifoluim and its active principle on lipid peroxidation and liver damage in carbon tetrachloride-treated mice. J Korean Soc Food Sci Nutr 26 (5) : 942-951, 1997
  48. Moo SI. Effects of Zanthoxylum schinifolium and its active principle on serum lipid levels in carbon tetracholoride-treated mice. Korean J Food Nutr 13 (3) : 249-254,2000