Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Nutritional Components and Their Antioxidative Protection of Neuronal Cells of Litchi (Litchi chinensis Sonn.) Fruit Pericarp

리치 과피의 영양화학 성분 및 항산화성 신경세포 보호효과

  • Jeong, Hee-Rok (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi, Gwi-Nam (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Ji-Hye (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kwak, Ji-Hyun (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Yeon-Su (Institute of Hadong Green Tea) ;
  • Jeong, Chang-Ho (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Kim, Dae-Ok (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) ;
  • Heo, Ho-Jin (Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 정희록 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 최귀남 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 김지혜 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 곽지현 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원) ;
  • 김연수 ((재)하동녹차연구소) ;
  • 정창호 (경희대학교 생명과학대학 식품공학과) ;
  • 김대옥 (경희대학교 생명과학대학 식품공학과) ;
  • 허호진 (경상대학교 농업생명과학대학 식품공학과.농업생명과학연구원)
  • Received : 2010.03.12
  • Accepted : 2010.04.22
  • Published : 2010.08.31
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Abstract

The nutritional components, antioxidant, and neuroprotective effects of water and a 50% methanol extract from litchi fruit pericarp were investigated. The most abundant mineral, amino acid, and fatty acid were K, proline, and palmitic acid, respectively. In addition, the total water phenolics and 50% methanol extracts were 8.02 and 12.28 mg/g, respectively. The DPPH, ABTS radical scavenging activities and ferric reducing antioxidant power of the water and 50% methanol extracts showed dose-dependent antioxidant activity. In a cell viability assay using MTT, almost all extracts showed a protective effect against $H_2O_2$-induced neurotoxicity, and lactate dehydrogenase leakage was also inhibited by the pericarp extracts. In particular, the 50% methanol extract showed a higher cell membrane protective effect than the water extract at the highest concentration. Consequently, these data suggest that litchi fruit pericarp can be utilized as an effective and safe functional food substances for natural antioxidants and may reduce the risk of neurodegenerative disorders.

본 연구에서는 열대과일 리치의 부산물인 과피를 기능성 식품 산업 소재로써의 활용가능성을 알아보기 위해 영양화학성분 분석, 항산화 및 신경세포 보호효과에 대해서 조사하였다. 리치 과피의 일반성분은 수분 0.11%, 조단백질 13.97%, 조지방 0.04%, 조회분 0.33% 및 가용성 무질소물 85.52%이었다. 주요 무기성분으로는 K 989.35 mg/100 g, Ca 399.81 mg/100 g 및 P 264.65 mg/100 g이었으며, 용매별 리치 과피의 총 페놀 함량을 측정한 결과는 열수 추출물 8.02 mg/g, 50% 메탄올 추출물 12.28 mg/g,으로 각각 나타났다. 주요 아미노산으로는 proline이 672.59 mg/100 g으로 가장 높은 함량을 차지하였다. 주요 지방산으로는 palmitic acid(42.86%), stearic acid(14.88%)이었으며, 리치 과피의 DPPH와 ABTS radical 소거활성을 측정한 결과 열수 추출물에 비해 50% 메탄올 추출물의 소거활성이 상대적으로 높게 나타났다. 특히 열수와 50% 메탄올 추출물의 최대 처리농도 5 mg/mL에서 DPPH와 ABTS radical 소거활성은 각각 17.68, 37.35%와 39.79, 50.33%로 나타났다. FRAP assay을 이용한 항산화 활성은 농도의존적인 경향을 보였으며, 열수 추출물에 비하여 50% 메탄올 추출물이 상대적으로 우수하였다. MTT, LDH assay를 통한 신경세포 보호효과를 측정한 결과 MTT 실험에서는 리치 과피 추출물의 모든 농도에서 positive control로서의 vitamin C와 유사한 세포 생존율을 나타냈고, LDH 실험에서는 추출물에 의한 농도 의존적 효소 방출량 감소가 관찰되었고, 특히 최대 $500\;{\mu}g/mL$ 농도에서는 50% 메탄올 추출물이 열수추출물 보다 약 1.7배 가량의 방출량 저해 효과가 나타났다. 본 연구결과를 종합해 볼 때, 우수한 영양 구성 성분과 physiological phenolics를 함유한 리치 과피 추출물은 항산화 및 산화적 스트레스로부터 신경세포 보호효과를 나타내면서 퇴행성 신경질환 등을 예방할 수 있는 기능성 산업소재로서의 가치가 높다고 판단된다.

Keywords

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