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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physiological Activities of the Hot Water Extract from Eriobotrya japonica Lindl.

비파엽(Eriobotrya japonica Lindl.) 열수추출물의 생리활성

  • 정유석 ((재)대구테크노파크 바이오산업지원센터) ;
  • 정희경 ((재)대구테크노파크 바이오산업지원센터) ;
  • 윤광섭 (대구가톨릭대학교 식품외식산업학부) ;
  • 김명옥 (젠팩스코리아) ;
  • 홍주헌 ((재)대구테크노파크 바이오산업지원센터)
  • Published : 2009.08.31
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Abstract

This study was carried out to investigate physiological activities in the extract of Eriobotrya japonica in order to elevate its utilization as a functional material. The maximum total polyphenol and total flavonoid contents were 28.91$\pm$2.1 mg/g and 10.54$\pm$4.6 mg/g, respectively. The nitrite scavenging abilities at pH 1.2 were in the range of $49.52\pm1.04\sim72.52\pm$0.84% whereas they were $35.28\pm0.78\sim51.20\pm$1.10% at pH 4.2 and $27.90\pm0.36\sim32.26\pm$1.20% at pH 6.0. At the concentrations of 100, 200 and 300 $\mu g$/mL of the hot-water extract, the degranulation of RBL-2H3 cells were inhibited 14.58$\pm$0.97%, 43.69$\pm$0.96% and 95.58$\pm$0.75%, respectively. The anti-inflammation activity was the highest as 44.35$\pm$0.63% at a concentration of 400 $\mu g$/mL.

비파엽 열수추출물을 이용하여 항산화성과 항히스타민 및 항염증 효과를 조사하였다. 비파엽 열수추출물의 총 폴리페놀 함량은 28.91$\pm$2.1 mg/g, 총 플라보노이드 함량은 10.54$\pm$4.6 mg/g으로 분석되었다. 전자공여능은 400 $\mu g$/mL 에서 81.04$\pm$1.55%로 가장 높았으며, 아질산염 소거능은 pH 1.2($49.52\pm1.04\sim72.52\pm$0.84%)> pH 4.2($35.28\pm0.78\sim51.20\pm$1.10%)> pH 6.0($27.90\pm0.36\sim32.26\pm$1.20%) 순으로 pH가 낮을수록 비파엽 열수추출물 농도가 높을수록 높았다. 비파엽 열수추출물 100, 200, 300 $\mu g$/mL에서 $\beta$-hexosaminidase 방출 억제능은 각각 14.58$\pm$0.97%, 43.69$\pm$0.96%, 95.58$\pm$0.75%로 농도에 의존적으로 증가하였다. 비파엽 열수추출물을 이용하여 RAW cell을 대상으로 항염증 활성을 조사한 결과, 농도가 증가함에 따라 증가하여 400 $\mu g$/mL에서 44.35$\pm$0.63%를 나타내어 다양한 생리활성을 보여주었다.

Keywords

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