DOI QR코드

DOI QR Code

토마토로부터 N-nitrosodimethylamine 생성을 억제시키는 유효성분의 검색

Screening for Components to Inhibit N-Nitrosodimethylamine Formation from Tomato

  • 최선영 (경상대학교 식품영양학과.농업 생명과학연구원) ;
  • 이인숙 (경상대학교 식품영양학과.농업 생명과학연구원) ;
  • 이수정 (경상대학교 식품영양학과.농업 생명과학연구원) ;
  • 손미예 (경상대학교 식품영양학과.농업 생명과학연구원) ;
  • 신정혜 (남해전문대학 호텔조리제빵과) ;
  • 서종권 (진주국제대학교 식품과학부) ;
  • 강민정 (창신대학 호텔조리제빵과) ;
  • 성낙주 (경상대학교 식품영양학과.농업 생명과학연구원)
  • Choi, Sun-Young (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, In-Sook (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Soo-Jung (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Shon, Mi-Yae (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Shin, Jung-Hye (Dept. of Hotel Curinary and Bakery, Namhae College) ;
  • Seo, Jong-Kwon (Division of Food Science, Jinju International University) ;
  • Kang, Min-Jung (Dept. of Hotel Curinary and Bakery, Changshin College) ;
  • Sung, Nak-Ju (Dept. of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 발행 : 2006.08.30

초록

토마토 주스를 Sep-pak $C_{18}$ cartridge를 이용하여 ascorbate 및 phenolic 획분으로 분리하여 NDMA 생성 억제 효과를 시험하였다. 시료의 첨가량이 많을수록 NDMA 억제 효과가 비례적으로 증가하여 ascorbate 획분은 최고 $81.37{\pm}0.25%$, phenolic 획분은 $72.03{\pm}0.25%$였다. Phenolic 획분을 prep-HPLC로 4개의 fractions으로 분취하여 NDMA 생성 억제 효과를 실험한 결과 fraction 2에서 활성이 가장 높았으며, fraction 2를 다시 4개의 subfractions으로 재분취하여 활성실험을 한 결과 subfraction 2b의 획분에서 최대 억제율이 pH 1.2에서 $70.62{\pm}0.45%$ 및 pH 4.2에서 $75.30{\pm}0.45%$였다. 그래서 subfraction 2b를 분리, 정제한 후 GC-Mass 및 $^1H-NMR$$^{13}C-NMR$로 동정한 결과 phenolic acid의 일종인 o-coumaric acid임을 확인할 수 있었다.

A tomato (Lycopersicon esculentum cv. Naomi F1) juice was separated into ascorbate and phenolic portions using a Sep-pak $C_{18}$ cartridge, and its each portion was tested for inhibition of N-nitrosodimethylamine (NDMA) formation. Ascorbate and phenolic portions of tomato juice inhibited NDMA formation by $81.37{\pm}0.25%$ and $72.03{\pm}0.25%$, respectively. The phenolic portion was further fractionated by prep-HPLC and inhibitory effects of NDMA formation by 4 fractions $(1{\sim}4)$ from tomato juice was tested under the different pH conditions (pH 1.2 and 4.2). Fraction 2 inhibited NDMA formation by $50.10{\pm}0.46%$ (pH 1.2) and $64.30{\pm}0.20%$ (pH 4.2), respectively. Fraction 2 was further separated into 4 subfractions $(2a{\sim}2d)$. Subfraction 2b especially inhibited NDMA formation by $70.62{\pm}0.45%$ (pH 1.2) and $75.30{\pm}0.45%$ (pH 4.2). This subfraction was confirmed o-coumaric acid through the analysis of GC-Mass spectrum, $^1H-NMR$ and $^{13}C-NMR$.

키워드

참고문헌

  1. Fiddler, W., E. G. Piotrowski, J. W. Pensabean, R. C. Doerr and A. E. Wassermann. 1972. Effect of sodium nitrite concentration on N-Nitroso dimethylamine formation in frankfurters. J. Food Sci. 37, 668-673 https://doi.org/10.1111/j.1365-2621.1972.tb02721.x
  2. Helser, M. A and J. H. Hotchkiss. 1994. Comparison of tomato phenolic and ascorbate fractions on the inhibition of N-nitroso compound formation. J. Agric. Food Chem. 42, 129-132 https://doi.org/10.1021/jf00037a022
  3. Helser, M. A., J. H. Hotchkiss and D. A. Rao. 1992. Influence of fruit and vegetable juices on the endogenous formation of N-nitrosoproline and N-nitroso-thiazolidine- 4-carboxylic acid in humans on controlled diets. Carcinogenesis 13, 2277-2280 https://doi.org/10.1093/carcin/13.12.2277
  4. Kang, Y. H., Y. K. Park and G. D. Lee. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J. Food Sci. Technol. 28, 232-239
  5. Kurechi, T., K. Kikugawa and S. Fukuda. 1990. Nitrite-reacting substances in Japanese radish juice and their inhibition of nitrosamine formation. J. Agric. Food Chem. 35, 257-259 https://doi.org/10.1021/jf00074a022
  6. Lee, S. J., J. H. Shin, M. J. Chung and N. J. Sung. 2000. Effect of natural foods on the inhibition of N-nitrosodimethylamine formation. J. Fd. Hyg. Safety 15, 95-100
  7. Scanlan, R. A., S. M. Lohsen, D. D. Bills and L. B. Libbey. 1974. Formation of dimethylnitrosamine from dimethylamine and trimethylamine at elevated temperatures. J. Agric. Food Chem. 22, 149-151 https://doi.org/10.1021/jf60191a009
  8. Seo, M and C. V. Morr. 1984. Improved high performance liquid chromatographic analysis of acids and isofllavonoids from soybean protein products. J. Agric. Food Chem. 32, 530-533 https://doi.org/10.1021/jf00123a028
  9. Wislaw, D., C. Y. Lee, A. W. Jaworski and K. R. Price. 1988. Identification of phenolic compound in apples. J. Agric. Food Chem. 36, 430-432 https://doi.org/10.1021/jf00081a007
  10. Yoo, Y. B. 1996. Structure elucidation of phenol compounds from edible plants, antihepatotoxic and antimutagenic activites. Ph'D Thesis, Gyeongsang National Univ
  11. Ackiwa, Y., H. Hibasami, T. Kada and T. Komiya. 1997. Inhibitory effect of vegetable and fruit juices on formation of N-nitrosodimethylamine. Nippon Shokunin Kagaku Kaishi, 44, 50-54 https://doi.org/10.3136/nskkk.44.50

피인용 문헌

  1. Physiological Activities of Saccharified Cherry Tomato Gruel Containing Different Levels of Cherry Tomato Puree vol.28, pp.6, 2012, https://doi.org/10.9724/kfcs.2012.28.6.773