Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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In vitro Anti-hypertensive, Antioxidant and Anticoagulant Activities of Extracts from Haliotis discus hannai

전복(Haliotis discus hannai) 추출물의 혈압강하, 항산화능 및 항혈전능에 대한 in vitro 효과

  • Kim, Hag-Lyeol (Dept. of Food Science & Technology and Solar Salt Biotechnology Research, Mokpo National University) ;
  • Kang, Seong-Gook (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, In-Chul (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Seon-Jae (Division of Food Technology & Nutrition, Chonnam National University) ;
  • Kim, Du-Woon (Division of Food Technology & Nutrition, Chonnam National University) ;
  • Ma, Seung-Jin (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Gao, Tiancheng (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Li, Hua (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Kim, Min-Jung (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Lee, Tae-Hoon (Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University) ;
  • Ham, Kyung-Sik (Dept. of Food Science & Technology and Solar Salt Biotechnology Research,Dept. of Food Science & Technology and Food Industrial Technology Research Center, Mokpo National University)
  • 김학렬 (목포대학교 식품공학과 및 천일염생명과학연구소) ;
  • 강성국 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김인철 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김선재 (전남대학교 식품공학.영양학부) ;
  • 김두운 (전남대학교 식품공학.영양학부) ;
  • 마승진 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 고천성 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 이화 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 김민정 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 이태훈 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 함경식 (목포대학교 식품공학과 및 천일염생명과학연구소,식품산업기술연구센터)
  • Published : 2006.08.30
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Abstract

The purpose of this study was to examine the in vitro effects of body and visceral portion of Haliotis discus hannai on angiotensin converting enzyme (ACE) activity and antioxidant and anticoagulant capacity. Extracts from both abalone body and visceral portion using 80% ethanol showed a high ACE-inhibitory effect. While ACE-inhibitory effect of extracts of the body part was dose-dependent, visceral extracts did not show any difference by the level of concentration. ACE-inhibitory effect of the visceral portion was much higher than that of the body. Antioxidant capacity was increased with increasing concentration of 80% ethanol body extracts although the capacity was low. The 80% ethanol visceral extracts showed a similar level of antioxidant capacity to the body extract in low concentration. Water extracts showed a dose-dependent increase in the activity. There was no significant difference in the antioxidant activity between the body and the visceral part. Anticoagulant capacity of 80% ethanol extracts, which was measured using prothrombin time(PT), was higher in the body part than the visceral part. Water extracts of Haliotis discus showed no any significant effect on anticoagulant capacity. The in vitro effects were also examined after Haliotis discus was refrigerated for 48 hours. Higher ACE-inhibitory effect was observed for the visceral portion than the body, in particular, before the sample was refrigerated. Antioxidant effect of Haliotis discus increased with increasing level of the sample before it was refrigerated. However, there was a significant difference between the body and the visceral part, which showed significantly higher capacity. There was no significant difference between the body and visceral part in PT regardless of refrigeration. While activated partial thromboplastin time (APTT) showed no significant difference between body and visceral part, there was a significant difference in the capacity between before and after the refrigeration, which showed much lower coagulant capacity.

본 연구에서는 전복육질과 내장의 추출방법에 따른 추출물의 혈압강하, 항산화, 항혈전 효과에 대한 in vitro 효과를 구명하고자 하였다. 전복육질(abalone body)과 내장(visceral portion)의 80% ethanol 추출물은 ACE(angiotensin converting enzyme)활성에 대해 높은 억제효과를 나타내었으며, 전복육질 추출물의 경우 농도의 증가에 따라 증가되는 경향을 나타내었다. 그러나 내장추출물은 농도증가에 따라 큰 차이가 없는 것으로 나타났다. 수용성추출물의 ACE활성억제효과는 농도별에 따라 증가되는 경향을 나타내었으며, 육질과 내장 간에 큰 차이가 있는 것으로 나타났다. 아질산염 소거활성으로 평가한 항산활 효과는 80% ethanol 추출물의 경우, 전복육질에서 농도증가에 따라 증가된 수준을 나타내었으나 그 수치는 낮은 값을 나타내었다. 내장의 경우, 낮은 농도에서는 육질과 비슷한 수준을 유지하였으나 농도가 증가함에 따라 높은 항산화활성을 나타내었다. 수용성추출물의 항산화효과는 농도증가에 따라 증가된 수준을 나타내었으나 육질과 내장에 큰 차이는 보이지 않았다. 항혈전 효과는 80% ethanol 추출물에서 육질의 prothrombin time이 상대적으로 내장의 prothrombin time보다 높게 나타났다. 수용성추출물의 경우, 항혈전 효과가 거의 없었으며, 전복의 육질이나 내장에 따른 특별한 차이점 또한 없는 것으로 나타났다. 수용성추출물을 48시간 냉장온도에서 저장한 후의 전복육질과 내장의 ACE 활성에 대한 억제효과는 육질과 내장간에 큰 차이가 있었으나 0 time의 값과 큰 차이를 나타내지 않았다. 항산화 효과는 육질과 내장의 경우 농도증가에 따라 직선적인 증가경향을 나타내었으나, 육질에 비해 내장에서 높은 항산화능이 있는 것으로 나타났다. 전복육질과 내장의 prothrombin time은 큰 차이가 없었으며, activated partial thromboplastin time 또한 큰 차이가 없는 것으로 나타났다.

Keywords

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