추출 용매에 따른 오죽(Phyllostachys nigra Munro) 추출물의 생리활성 효과

Effect of Solvents of Extraction on the Biological Activities of Phyllostachys Nigra Munro

  • 김연순 (조선대학교 사범대학 가정교육과) ;
  • 조기안 (초당대학교 이공대학 환경보건학과) ;
  • 최두복 (초당대학교 이공대학 환경보건학과)
  • Kim, Youn-Soon (Department of Home economics Education, Chosun University) ;
  • Cho, Ki-An (Department of Environmental Health, Cho-dang University) ;
  • Choi, DuBok (Department of Environmental Health, Cho-dang University)
  • 투고 : 2009.07.06
  • 심사 : 2009.07.30
  • 발행 : 2010.02.10

초록

오죽(Phyllostachys nigra Munro)을 이용하여 추출용매에 따른 총 페놀함량, 항산화 활성, superoxide dismutase (SOD) 유사활성, 아질산 소거능, tyrosinase활성 저해능, angiotensin-converting enzyme (ACE) 저해활성을 in vitro에서 검토 했다. Ethyl acetate와 hexane을 추출용매로 이용할 때 총 페놀화합물 함량은 각각 $44.1{\pm}2.3mg/kg$$47.3{\pm}2.4mg/kg$였다. 항산화 효과는 추출용매 종류에 따라 각각 다르게 나타났고 hexane > ethyl acetate > n-butanol > methanol > water순이었다. 그러나 SOD 활성은 물 > methanol > n-butanol> hexane> ethyl acetate 추출 순이었다. 아질산 소거능은 pH 1.2에서 추출용매에 따라 약간의 차이는 있었으나 54~69.2% 범위였다. 그러나 pH가 증가함에 따라 추출용매에 관계없이 모두 감소하였다. 특히 pH가 1.2에서 6.0으로 증가 할 경우 ethyl acetate 추출물의 아질산 소가능은 $69.2{\pm}3.1%$에서 $7.8{\pm}2.4%$로 감소하였다. 오죽 추출물의 tyrosinase의 저해 활성은 추출용매에 따라 약간 차이가 있으나 전반적으로 15.2~21.3% 범위였다. 추출용매에 따른 tyrosinase의 저해 활성은 water > methanol > n-butanol > hexane > ethyl acetate 추출 순이었다.

In order to research the effect of solvents of extract on biological activities of Phyllostachys nigra Munro, antioxidative activity, superoxide dismutase (SOD)-like activity, nitrite scavenging activity, tyrosinase inhibitory activity, angiotensin-converting enzyme (ACE) inhibibitory activity in vitro were investigated. When ethyl acetate and hexane as solvents were used, the total phenols concentrations were 44.1 and 47.3 mg/kg, respectively, which was about 2.0 fold higher than that of water. The antioxidive activity was affected by solvents of extraction. The antioxidative activity was increased in order of hexane > ethyl acetate > n-butanol > methanol > water extraction. On the other hand, in the case of SOD-like activity, it was in the order of methanol > n-butanol > hexane > ethyl acetate extraction. The nitrite scavenging ability showed the most remarkable activity at pH 1.2 irrespective of solvents. Especially, when pH was increased from 1.2 to 6.0 using ethyl acetate extraction, it was decreased from 69.2 to 7.8%. The tyrosinase inhibitory activity was in the range of 15.2~21.3% and was increased in order of water > methanol > n-butanol>hexane > ethyl acetate extract. These results suggest that hexane and ethyl acetate extraction of Phyllostachys nigra Munro can be used in bioactive and functional materials.

키워드

과제정보

연구 과제 주관 기관 : 조선대학교

참고문헌

  1. K. Kook and K. H. Kim. J. Anim. Sci. & Technol., 45, 57 (2003) https://doi.org/10.5187/JAST.2003.45.1.057
  2. 江蘇新医學院 '中藥大辭典', 서울: 成輔社, 899(1982)
  3. Encyclopedia of orient medical, Joungdam press, Seoul, Korea, 5026 (1998)
  4. M. J. Kim, M. W. Byun, and M. S. Jang, J. Korean Soc. Food. Sci. Nutr., 25, 135 (1996)
  5. S. J. Kyeong, C. H. Choi, and D. J. Jung, Korean J. Oriental medical Physiology & Pathology, 15, 469 (2001)
  6. H. J. Kim, S. M. Kim, Y. Oh, K. S. Jung, and K. S. Jang, Korean J. Orental Medical physiology & Pathology, 15, 473 (2001)
  7. M. J. Lee and G. S. Moon, Korean J. Food Sci. Technol., 35, 1226 (2003)
  8. H. S. Choi, J. Korean Soc. Food Nutr., 23, 867 (1994)
  9. D. E. Pratt, Natural antioxidants from plant material, 2, pp. 54-72, M. T. Huang, C. T. Ho, and C. Lee (eds). American chemical society, Washington. DC. USA (1992)
  10. G. S. Higasi, J. Food Ind., 57, 56 (2000)
  11. S. A. Kytropoulos, Cancer Surveys, 8, 423 (1989)
  12. M. G. Simic, Mutat Res., 202, 377 (1988) https://doi.org/10.1016/0027-5107(88)90199-6
  13. A. T. Diplock, J. L. Charleux, G. Crozier-Willi, F. J. Kok, C. Riceevans, M. Roberfroid, and W. Stahl, Br. J. Nutr., 80, S77 (1998) https://doi.org/10.1079/BJN19980106
  14. N. Yamaguchi and A. Yamada, Nippon Shokuhin Kogyo Gakakaishi, 28, 308 (1981)
  15. J. K. Donnelly, K. M. McLellan, J. L. Walker, and D. S. Robinson, Food Chem., 33, 243 (1989) https://doi.org/10.1016/0308-8146(89)90036-8
  16. T. W. Jeon, C. H Jo, K. H Kim, and M. W Byun, J. Kor. Food Pres., 9, 369 (2002)
  17. P. F. Swann, J. Sci. Food Agric., 26, 1761(1975) https://doi.org/10.1002/jsfa.2740261119
  18. H. J. Jeong and K. L. Nor, Korean J. Food Sci., 16, 372 (2000)
  19. Y. H. Kang, Y. K. Park, and G. D. Lee, Korean J. Food Sci. Technol., 28, 232(1996)
  20. S. Y. Chung, N. K. Kim, and S. Yoon, J. Korean Soc., Food Sci. Natr., 28, 342 (1999)
  21. S. G. Yoo, D. M. Yeum, D. H. Lee, C. W. Ahn, S. B. Kim, and Y. H. Park, J. Korean Soc. Food Sci. Nutr., 23, 287 (1994)
  22. Q. Jin, J. R. Park, J. B. Kim, and M. H. Cha, J. Korean Sco. Food Sci. Nutr., 28, 593 (1999)
  23. D. W. Cushman and H. S. Cheung, Biochem. Pharmacol., 20, 1637 (1971) https://doi.org/10.1016/0006-2952(71)90292-9
  24. B. J. An, J. Korean Soc. Food Sci. Nutr., 22, 4118 (1993)
  25. Y. H. Kang, Y. K. Park, S. R. Oh, and K. D. Moon, J. Korean Soc. Food Sci. Nutr., 27, 978 (1995)