한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

한국작물학회 (The Korean Society of Crop Science)
권호 표지

콩 추출물 투여가 흰쥐 혈청의 항산화효소 활성에 미치는 영향

Activities of Antioxidant Enzymes in Serum of Rats Feeding Soybean Extract

  • 발행 : 2005.11.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 시험은 콩 추출물의 흰쥐 투여에 따른 항산화 효소의 활성을 분석하고, 추출물의 원료인 콩 품종간, 추출물의 투여량 및 지방식이조성에 따른 효소활성도를 측정하였다. 시험결과를 요약하면 아래와 같다. 1. 콩추출물을 투여한 처리구에서 SOD와 GSHpx의 활성이 대조구에 비하여 높게 나타났으나, 통계적 유의성은 인정되지 않았다. 2. 지방식이 및 콜레스테롤을 흰쥐에 투여한 결과 콩추출물 섭취에 따른 항산화계 효소 SOD와 GSHpx의 활성은 검정콩 1호가 다원콩 및 황금콩에 비하여 높았다. 3. 지방식이조성 및 추출물의 투여량에 따른 항산화계 효소 활성도는 통계적으로 유의성이 인정되지 않았다. 4. 각 지방식이에 따른 콩추출물의 SOD와 GSHpx활성도에서 품종과 콩추출물 농도간에서는 상호작용효과가 인정되었다. 5. GSHpx 활성도에서 품종, 콩추출물 농도 및 지방식이간에서 상호작용효과가 인정되었다.

This study was conducted to determine antioxidative enzyme activity in serum of rats as affected by soybean cultivar, extract feeding concentration and fat dietary. In all cultivars, activities of antioxidant enzymes in treatment of various fat compositions and cholesterol followed by feeding soy-extracts were higher than in nonfeeding control, however, no significant differences existed in statistically. The activities of SOD and GSHpx in serum of rats when fed with various fat dietary were higher in Geomjeongkong 1 than in Tawonkong and Hwangkeumkong. Enzyme activities of SOD and GSHpx with each fat compositions in treatment soy-extracts was no significant differences statistically. There was significant differences among cultivars and concentrations of soy-extracts in interaction effect. Also, the activities of GSHpx was significant differences among cultivars and concentrations of soy-extracts and fat composition in interaction effect.

키워드

참고문헌

  1. Arai, S, H. Suzuki, M. Fujimaki, and Y Sakurai. (1966) Studies on flavorcomponents in soybean: Part n.Phenolic acids in defatted soybeanflour. Agric. BioI. chem., 30 : 364-374.
  2. Cai, Q. and H. Wei. (1996) Effect of dietray genistein on antioxidantenzyme activities in SENCAR mice. Nutrition and Cancer. 25 :1~7.
  3. Dabrowski, K. J. and F. W. Sosulski. (1984) Composition of free andhydrolyzable phenolic acid in defatted flours of ten oilseeds. J.Agric. Food Chem., 32 : 128~132.
  4. Dahle, C. E. and D. H. Nelson. (1941) Antioxygenic fractions of oatand soybean flour. J. Dairy Sci. 24: 29-33.
  5. Floche, L, W. A. Gunzler. Assays of glutathione peroxidase. In Methodsin enzymology Ed. by Lowenstein Academic press Inc, NewYork, 105 : 114-126.
  6. Green, T. G. and T. P. Hiditch. (1937) Studies on the nature of antiowygenspresent in natural fat. 3. The occurrence of antowygeniccompounds in extracted soybean oil cake. J. Soc. Chem. Ind., 56 :23-27.
  7. Hammerschmidt, PA and D. E. Pratt. (1978) Phenolic antioxidants ofdried soybean. J.Food Sci., 4 : 556-559.
  8. Huang, C.J. and M. L. Fwu. (1992) Protein in sufficiency aggravatesthe enhanced lipid and reduced activities of antioxidative enzmesin rat fed diets high in polyunsaturayed fat. Journal of Nutrition.122(5) : 1182-1189.
  9. Kritchevsky, D., Tepper, S.A., Czarncki, S.K., Kourfeld, D.M., andStori, JA (1981) Experimental atherosclerosis in rabbits fed chloesterolfree diets part 9. Beef protein and textured vegetable protein,Atherosclerosis. 39 :169~175.
  10. Kwon, T.W., YS. Song., J.S. Kim., as. Moon., J.1. Kim and J.H.Hong. (1998) Current research on the bioactive functions of soyfoodsin Korea. Korea Soybean Digest. 15(2) : 147-160.
  11. McCord J. M. and I. Fridovich. (1992) Superoxide dismutase. InMiquel J, Quintanilha AT, Weber J. CRC handbook offree radicalsand antioxidants in biomedicine. pp287-288.
  12. Musher, S. (1935) Cereals and seeds inhibit rancidity in lard. FoodInd.,7: 167-176.
  13. Oakenfull, D. and a S. Sidhu (1990) Could saponins be as usefultreatment for hyperchlolesterolaemia? Eur. J. Clin. Nutr. 44 :79~88
  14. Sitori, C. R, M. R. Lovatiri, C. Manzoni, M. Monetti, F. Pazzucconi,and E. Gatti. (1995). Soy and cholesterol reduction: Clinical experience.Journal ofNutrition. 125 : 598~605.
  15. Wall, M.E. and E. a Kelly (1951) Stanility ofcarotene and vitamin Ain dry mixtures. Ind. Eng. Chem. 43~46.