Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Gamma Irradiation on Antioxidant, Antimicrobial Activities and Physical Characteristics of Sargassum thunbergii Extract

지충이 추출물의 항산화, 항균 활성 및 물리적 특성에 미치는 감마선 조사의 영향

  • Lee, So-Jeong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Traditional Food Research Group, Korea Food Research Institute) ;
  • Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Ji-Yeon (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Na-Bi (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Jin-Gyu (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (한국식품연구원 전통식품연구단) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 박나비 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 박진규 (한국원자력연구원 방사선 과학연구소) ;
  • 김재훈 (한국원자력연구원 방사선 과학연구소) ;
  • 최종일 (한국원자력연구원 방사선 과학연구소) ;
  • 이주운 (한국원자력연구원 방사선 과학연구소) ;
  • 변명우 (한국원자력연구원 방사선 과학연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2010.01.21
  • Accepted : 2010.03.07
  • Published : 2010.08.31
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Abstract

This study was carried out to determine the effect of gamma irradiation (3-20 kGy) on the antioxidant, antimicrobial activities and physical characteristics of Sargassum thunbergii (ST) extracts. When ST powder was treated by gamma irradiation, the yields and total phenolic compounds (TPC) of water extracts were increased, but radical scavenging activities were not changed. When ST extract was irradiated, the TPC and DPPH radical scavenging activities were increased. In addition, gamma irradiation of ST extract decreased viscosity and removed color. These results suggest that gamma irradiation would be a useful method for improving the physical characteristics of ST extract while maintaining native biological activities.

지충이(Sargssum thunbergii) 분말 및 에탄올과 물 추출물에 감마선 조사를 실시한 후, 추출물의 항산화, 항균활성 및 물리적 특성 변화를 알아보았다. 그 결과, 지충이 분말에 감마선 조사를 하였을 때, 조사선량에 따라 물 추출물의 수율과 페놀함량이 증가하였으며, DPPH 라디칼 소거능은 차이를 나타내지 않았다. 감마선 조사한 지충이 추출물의 열과 pH 처리에 따른 페놀함량과 DPPH 라디칼 소거능 변화를 측정한 결과, 열 및 pH 처리에 안정한 항산화 활성을 보였다. 감마선 조사에 따른 항균활성 측정결과, 5종의 그람 양성균에 대해 조사선량에 따른 활성의 차이를 보이지 않았다. 한편, 감마선 조사에 따른 색도 및 점도 변화를 알아본 결과, 색도와 점도는 감마선 조사선량의 증가에 따라 유의적으로 감소하였다. 이상의 결과를 통해 감마선 조사는 지충이 추출물의 항산화 및 항균활성 등의 생리활성은 유지시키면서 수율의 증진과 색도 및 점도의 개선을 통해 추출물의 가공적성을 향상시켜 기능성 식품소재로서 적용 가능성을 보여주었다.

Keywords

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