Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Nitrite Scavenging and Alcohol Metabolizing Activities of Hot Water Extract from Makgeoly and Its Angiotensin Converting Enzyme Inhibitory Effect

막걸리 열수 추출물의 아질산염 소거능, 알코올 분해능 및 angiotensin converting enzyme 저해 효과

  • Cho, Eun-Kyung (Department of Bio-Food Materials, College of Medical Life Science, Silla University) ;
  • Kim, Hee-Yeon (Department of Food and Nutrition, College of Medical Life Sciences, Silla University) ;
  • Byeon, Hyeon-Ji (Department of Food and Nutrition, College of Medical Life Sciences, Silla University) ;
  • Kim, Soo-Won (NzonB&F) ;
  • Choi, Young-Ju (Department of Food and Nutrition, College of Medical Life Sciences, Silla University)
  • 조은경 (신라대학교 바이오식품소재학과) ;
  • 김희연 (신라대학교 의생명과학대학 식품영양학과) ;
  • 변현지 (신라대학교 의생명과학대학 식품영양학과) ;
  • 김수원 ((주)엔존비앤에프) ;
  • 최영주 (신라대학교 의생명과학대학 식품영양학과)
  • Received : 2010.04.07
  • Accepted : 2010.05.07
  • Published : 2010.05.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, we investigated the antioxidant activities, alcohol metabolizing activities, nitrite scavenging ability, angiotensin converting enzyme (ACE), and elastase inhibitory effects of hot water extract from Makgeoly (HWM). Antioxidant activities were measured by using 2,2.diphenyl.1.picryl.hydrazyl (DPPH) free radical scavenging activity and SOD (superoxide dismutase).like activity. The DPPH radical scavenging activity and SOD.like activity of HWM were remarkably increased in a dose.dependent manner and were 48.0% and 98.7% at 10 mg/ml, respectively. To determine the influence of HWM on alcohol metabolizing activity, the generating activities of reduced.nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were measured. The facilitating rates of ADH and ALDH activity by HWM were remarkably increased in a dose.dependent manner and were 70.2% and 64.1% at 10 mg/ml, respectively. The inhibitory activity against angiotensin converting enzyme (ACE) of HWM was increased in a dose.dependent manner and was 74.2% at 10 mg/ml. The nitrite scavenging ability of HWM showed the most remarkable effect at pH 1.2 and 2 mg/ml. These results indicated that HWM may have valuable biological properties owing to their antioxidant activities, ADH and ALDH activity, nitrite scavenging ability, and ACE inhibitory activity.

전통발효주 막걸리의 기능성을 증명하기 위하여 S사막걸리로부터 구입한 막걸리 침전물의 여러 가지 생리활성에 대하여 조사하였다. 우선 막걸리 침전물 열수 추출물의 항산화 효과를 측정하기 위해 DPPH radical 소거능과 SOD 유사활성을 측정하였다. 그 결과 DPPH법을 통해 측정한 막걸리 침전물 열수 추출물의 radical 소거능은 10 mg/ml에서 48.0%으로 나타났으며, 농도가 증가함에 따라 유의적으로 증가하는 경향을 나타내었다. 또한 SOD 유사활성은 10 mg/ml 농도에서 98.7%로 비교적 높은 SOD 유사활성을 보였다. 항고혈압 활성 측정 실험에서는 현재 시판되고 있는 항고혈압제인 captopril은 0.1 mg/ml에서 93.4%의 ACE 억제효과가 나타났고, 막걸리 침전물 열수 추출물 10 mg/ml에서는 74.0%의 높은 저해 활성을 나타내었다. 따라서, 막걸리 침전물 열수 추출물은 인체에 부작용이 적은 천연 항고혈압소재로서 이용가능성이 높은 것으로 사료된다. 아질산염 소거능 측정 실험에서는 positive control인 Vit. C1 mg/ml의 경우 pH 1.2와 3.0에서는 74~64%, pH 6.0에서는 45%의 소거능을 보인반면, 막걸리 침전물 열수 추출물의 경우 pH 1.2와 3.0에서는 51~42%, pH 6.0에서는 28%의 소거능을 나타내었다. 막걸리 침전물 열수 추출물의 숙취해소 효능은 ADH와 ALDH 활성증진에 막걸리 침전물 열수 추출물이 미치는 영향을 조사함으로써 증명하고자 하였다. 그 결과, 알콜과 acetaldehyde 분해능은 높게 나타났다. 이상의 결과들은 막걸리 침전물의 우수한 기능성으로서의 이용 가능성에 대한 기초자료로 그 가치가 기대된다.

Keywords

References

  1. Blois, M. S. 1958. Antioxidant determination by the use of a stable free radical. Nature 26, 1198-1200.
  2. Choi, J. T., H. K. Joo, and S. K. Lee. 1995. The effect of Schizandrae fructus extract on alcohol fermentation and enzyme activities of Saccharomyces cerevisiae. Agric. Chem. Biotechnol. 38, 278-282.
  3. Cushman, D. W. and H. S. Cheung. 1971. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20, 1637-1648. https://doi.org/10.1016/0006-2952(71)90292-9
  4. Edaily EFN, 2008.6.23. http://efn.edail.co.kr/BrandNews/pop_print.asp.
  5. Gray, J. I. and L. R. Dugan Jr. 1975. Inhibition of N-nitrosamine formation in model food systems. J. Food Sci. 40, 981-984. https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  6. Hong, H. D., N. K. Kang, and S. S. Kim. 1998. Superoxide dismutase-like activity of apple juice mixed with some fruits and vegetable. Korean J. Food Sci. Technol. 30, 1484-1487.
  7. Hwang, J. Y, J. W. Ham, and S. H. Nam. 2004. Effect of Maesil (Prunus mume) juice on the alcohol metabolizing enzyme activities. Korean J. Food Sci. Technol. 36, 329-332.
  8. Jeong, J. W., K. J. Park, M. H. Kim, and D. S. Kim. 2006. Changes in quality of spray-dried and freeze-dried Takju powder during storage. Korean J. Food Sci. Technol. 38, 513-520.
  9. Jin, J. S. Y. Kim, Q. Jin, H. J. Eom, and N. S. Han. 2008. Diversity analysis of lactic acid bacteria in Takju, Korean rice wine. J. Microbial. Biotechnol. 18, 1678-1682.
  10. Kim, A. R., S. Y. Lee, K. B. W. R Kim, E. J. Song, J. H. Kim, M. J. Kim, K. W. Ji, and I. S. Ahn, and D. H. Ahn. 2008. Effect of Glycyrrhiza uralensis on shelf-life and quality of Takju. Korean J. Food Sci. Technol 40, 194-200.
  11. Kim, J. E., S. K. Jung, S. J. Lee, K. W. Lee, G. W. Kim, and H. J. Lee. 2008. Nuruk extract inhibits lipopolysaccharideinduced production of nitrite and interleukin-6 in RAW 264.7 cells through blocking activation of p38 mitogen- activated protein kinase. J. Microbial. Biotechnol. 18, 1423-1426.
  12. Kim, M. H., Y. T. Chung, J. H. Lee, Y. S. Park., M. K. Shin, H. S. Kim, D. H. Kim, and H. Y. Lee. 2000. Hepatic detoxification activity and reduction of serum alcohol concentration of Hovenia dulcis THUNB from Korea and China. Korean J. Medicinal Crop Sci. 8, 225-233.
  13. Kim, N. M., J. W. Lee, J. H. Do, and J. W. Yang. 2003. Effects of the fermentation periods on the qualities and functionalities of the fermentation broth of wild vegetables. Kor. J. Food Sci. Technol. 35, 272-279.
  14. Kim, S. M. and W. K. Cho, 2006. Effect of Takju (Korean turbid rice wine) lees on the serum glucose levels in Streptozotocin-induced diabetic rats. Korean J. Food Culture 21, 638-643.
  15. Lee, H. S., K. H. Hong, J. Y. Kim, D. H. Kim, C. H. Yoon, and S. M. Kim. 2009. Blood pressure lowering effect of Korean turbid rice wine (Takju) lees extracts in spontaneously Hypertensive Rat (SHR). Korean J. Food Culture 24, 338-343.
  16. Lee, H. S., K. H. Hong, C. H. Yoon, J. M. Kim, and S. M. Kim. 2009. Effect of Korean turbid rice wine (Takju) lees extract on blood glucose level in db/db mouse. Korean J. Food Culture 24, 219-223.
  17. Lee, J. S, T. S. Lee, S. O. Park, and B. S. Noh. 1996. Flavor components in mash of Takju prepared by different raw materials. Korean J. Food Sci. Technol. 28, 316-323.
  18. Lee, S. H. and J. S. Joo. 1985. Nutritional influence of Takju (Korean rice wine) on human body. J. Ko Rae Univ. 22, 17-32.
  19. Lee, Y. S., E. Y. Joo, and N. W. Kim. 2005. Antioxidant activity of extracts from the Lespedeza bicolor. Korean J. Food Preserv. 12, 75-79.
  20. Lim, J. D., C. Y. Yu, M. J. Kim, S. J. Yun, S. J. Lee, N. Kim, and I. M. Chung. 2004. Comparison of SOD activity and phenolic compound contents in various Korean medicinal plant. Korean J. Med. Crop Sci. 12, 191-202.
  21. Marklund, S. and G. Marklund. 1975. Involvement of superoxide aminoradical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47, 468-474.
  22. Maruyama, S., K. Nakagomi, N. Tomizuka, and H. Suzuki. 1985. Angiotensin converting enzyme inhibitor derived from an enzymatic hydrolysate of casein. Agric. Biol. Chem. 49, 1405-1410. https://doi.org/10.1271/bbb1961.49.1405
  23. Moon, J. S., S. J. Kim, Y. M. Park, I. S. Hwang, E. H. Kim, J. W. Park, I. B. Park, S. W. Kim, S. G. Kang, Y. K. Park, and S. T. Jung. 2004. Activities of antioxidation and alcohol dehydrogenase inhibition of methanol extracts from some medicinal herbs. Korean J. Food Preserv. 11, 201-206.
  24. Nanji, A. A. and D. Zakim. 1996. Alcoholic liver disease. In Hepatology 3rd ed., Zakim D, Boyer T (eds.). Saunders, Philadelphia, 3, 891-936.
  25. Park, Y. B., T. G. Lee, O. K. Kim, J. R. Do, S. G. Yeo, Y. H. Park, and S. B. Kim. 1995. Characteristics of nitrite scavenger derived from seeds of Cassia tora L. Korean J. Food Sci. Technol. 27, 124-128.
  26. Racker, E. 1973. Alcohol dehydrogenase in rat liver. Biochem. J. 135, 577-581.
  27. Saito, Y, K. Wanezaki, A. Kawato, and S. Imayasu. 1994a. Antihypertensive effects of peptide in sake and its by-products on spontaneously hypertensive rats. Biosci. Biotechnol. Biochem. 58, 812-816. https://doi.org/10.1271/bbb.58.812
  28. Saito, Y., K. Wanezaki, A. Kawato, and S. Imayasu. 1994b. Structure and activity of angiotensine I converting enzyme inhibitory peptides from sake and sake lees. Biosci. Biotechnol. Biochem 58, 1767-1771. https://doi.org/10.1271/bbb.58.1767
  29. Shin, M. O., D. Y. Kang, M. H. Kim, and S. J. Bae. 2008. Effect of growth inhibition and quinone reductase activity stimulation of Makgeoly fractions in various cancer cells. J. Korean Soc. Food Sci. Nutr. 37, 288-293. https://doi.org/10.3746/jkfn.2008.37.3.288
  30. Tottmar, S. O., H. Petterson, and K. H. Kiessling 1973. The subcellular distribution and properties of aldehyde dehydrogenase in rat liver. Biochem. J. 135. 577-581.
  31. Yoo, T. J. 1981. Korean famous wine. pp. 96, Central New Book, Seoul, Korea.

Cited by

  1. Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Black Garlic Extracts during Fermentation vol.16, pp.2, 2011, https://doi.org/10.3746/jfn.2011.16.2.142
  2. Effect of Crude Polysaccharide Isolated from Mageoli Mash under Different Fermentation Conditions on Immune-Stimulating Activity vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1835
  3. Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation vol.18, pp.3, 2013, https://doi.org/10.3746/pnf.2013.18.3.203
  4. Fermentation Characteristics and Sensory Characteristics of Makgeolli with Dried Citron (Citrus junos SIEB ex TANAKA) Peel vol.43, pp.5, 2011, https://doi.org/10.9721/KJFST.2011.43.5.603
  5. Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry) vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.27
  6. Characteristics of GABA Rice Makgeolli Made by Korean Traditional Rice Wine Method of Geupchungju vol.44, pp.4, 2015, https://doi.org/10.3746/jkfn.2015.44.4.573
  7. Analysis of Microbial Diversity in Makgeolli Fermentation Using PCR-DGGE vol.22, pp.2, 2012, https://doi.org/10.5352/JLS.2012.22.2.232
  8. Functional Activities of Makgeolli By-products as Cosmetic Materials vol.42, pp.4, 2013, https://doi.org/10.3746/jkfn.2013.42.4.505
  9. Foreign student's Preference and Recognition of Makgeolli in Korea vol.27, pp.6, 2012, https://doi.org/10.7318/KJFC/2012.27.6.627
  10. Storage Properties and Biogenic Amines Production of Makgeolli Brewed with Different Proportions of Rice and Wheat Flour vol.44, pp.5, 2012, https://doi.org/10.9721/KJFST.2012.44.5.583
  11. Skin Whitening and Anti-Wrinkle Effects of Extract from Jubak of Oriental Herbal Liquor vol.43, pp.11, 2014, https://doi.org/10.3746/jkfn.2014.43.11.1695