The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Antimicrobial, Antioxidant and SOD-Like Activity Effect of Jubak Extracts

주박 추출물의 항균활성,항산화 및 SOD 유사활성 효과

  • Kim, Tae-Young (Fermentation & Food Processing Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Jeon, Tae-Woog (Fermentation & Food Processing Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Yeo, Soo-Hwan (Fermentation & Food Processing Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Sang-Bum (Planning & Coordination Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Jin-Sook (Korean Food & Culture Division, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kwak, Joon-Soo (Dept. of Korean Food and Cullinary Arts, Youngsan University)
  • 김태영 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 전태욱 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 여수환 (농촌진흥청 국립농업과학원 농식품자원부 발효이용과) ;
  • 김상범 (농촌진흥청 국립농업과학원 농식품자원부 기획조정과) ;
  • 김진숙 (농촌진흥청 국립농업과학원 농식품자원부 전통한식과) ;
  • 곽준수 (영산대학교 한국식품조리학과)
  • Received : 2010.04.26
  • Accepted : 2010.06.02
  • Published : 2010.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate antimicrobial, antioxidant, DPPH radical scavenging and SOD-like activity effect of Jubak(AFC) extract using hot water and ethanol solvent. All extracts from Jubak(AFC) had antimicrobial activities in the Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. Antioxidant activities of the Jubak(AFC) using soybean oil emulsion was confirmed to be higher in the extract using ethanol and hot water than control and the antioxidant was practically effective when concentration of the Jubak was 200 ppm. Scavenging effect of DPPH radical of Jubak extracts showed inhibition effect was above 80%. SOD-like activity were higher in hot water extracts than in ethanol extracts. If keeping up Jubak's study, it could have potential as a cosmetic raw material. Additionally, Jubak could be expected as functional material in food by different extract method.

주박 추출물을 열수와 에탄올로 추출하여 항균활성, 항산화, DPPH 라디컬 소거능 그리고 SOD 유사활성을 실험하였다. 주박의 추출물은 B. subtilis, Staph. aureus, P. aeruginosa 그리고 E. coli 균주에 대해서 모든 항균활성을 가지고 있었다. 대두유 유화물을 이용한 주박의 항산화력은 control보다 추출물이 더 높았다. 그리고 주박 추출물의 농도가 200 ppm일때 효과가 있었다. 주박 추출물의 DPPH의 소거능은 80% 이상의 저해 효과 나타냈다. SOD 유사활성은 에탄올 추출물보다 열수 추출물이 더 높게 나타났다. 주박의 지속적인 연구를 함으로써 화장품 원료로서 가능성이 있고, 또한 주박을 다른 용매 추출법에 의해 식품의 기능성 원료로 기대할 수 있을 것으로 사료된다.

Keywords

References

  1. 한국주류산업협회. 연도 및 주류별 출고동향. 2010. http//www.kalia.or.kr. 2010.04.22 방문
  2. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  3. Cho SY, Park JW, Rhee C. 1998. Edible films from protein concentrates of rice wine meal. Korean J Food Sci Technol 30:1097-1106
  4. Chung KS, Kim SS, Kim HS, Kim KY, Han MW. 1994. Antitumor activity of Kp, a protein-polysaccharide from mycelial culture of Phellinus linteus. Yakhak Hoeji 38:158-165
  5. Gekkeikan Sake Co. KTD. 1993. JP patent 294844A
  6. Ikekawa T, Nakanish M, Uegara, N, Chihara G, Fukuoka F. 1968. Antitumor action of some Basidiomycetes. especially Phellinus linteus. Gann 59:155-157
  7. Jeong JW, Park KJ. 2006. Quality characteristics of loaf bread added with Takju powder. Korean J Food Sci Technol 38:52-58
  8. Kim HM, Han SB, Oh GT, Kim YH, Hong DH, Hong ND, Yoo ID. 1996. Stimulation of humoral and cell mediated immunity by polysaccharide from mushroom Phellinus linteus. Int J Immunopharmac 18:295-303 https://doi.org/10.1016/0192-0561(96)00028-8
  9. Kim SM, Cho WK. 2006. Effects of Takju(Korean turbid rice wine) lees on the serum glucose levels in streptozotocininduced diabetic rats. Korean J Food Culture 21:638-643
  10. Lee HL, Kwon HJ, Chun SS, Kim JH, Cho YJ, Cha WS. 2006. Biological activities of extracts from Phelliuns linteus. J Korean Soc Appl Biol Chem 49:298-303
  11. Lee KS, Kim DH. 1991. Effect of sake cake on the quality of low salted Kochuzang(In Korean). Korean J Food Sci Techno 23: 109-115
  12. Lee TS, Choi JY. 1998. Volatile flavor components in Takju fermented with mashed glutinous rice and barley rice. Korean J Food Sci Technol 30:638-643
  13. Lim YS, Bae SM, Kim K. 2004. Production of yeast spores from rice wine cake. Korean J Microbiol Biotechnol 32:184-189
  14. Marklund S, Marklund G. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47:469-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  15. Nippon Shuzo Kumai Chiyuuoukai, 1998. JP Patent 146166
  16. Oh HJ, Lee SR. 1996. Physiological function in vitro of $\beta$- glucan isolated from barley. Korean J Food Sci Technol 28:689-695
  17. Saito Y, Wanezaki K, Kawato A, Imayasu S. 1994. Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees. Biosci Biotechno Biochem 58:L1767-1771 https://doi.org/10.1271/bbb.58.1767