Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Antioxidant, Anti-acetylcholinesterase and Composition of Biochemical Components of Russian Deer Velvet Antler Extracts

  • Je, Jae-Young (School of Food Technology and Nutrition, Chonnam National University) ;
  • Park, Pyo-Jam (Department of Biotechnology, Konkuk University) ;
  • Lim, Dong-Hwan (Shin Hung Pharm. Co.) ;
  • Jeon, Byong-Tae (Korea Nokyong Research Center, Konkuk University) ;
  • Kho, Kang-Hee (Department of Aquatic Biology, Chonnam National University) ;
  • Ahn, Chang-Bum (School of Food Technology and Nutrition, Chonnam National University)
  • Received : 2011.02.07
  • Accepted : 2011.04.07
  • Published : 2011.06.30
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Abstract

Russian deer velvet antlers were divided into three parts and subjected to a extraction process using hot water at 100, 110, and $120^{\circ}C$ or an extraction with 70% ethanol. Each extract was analyzed for its biochemical components, including uronic acid, sulfated-glycosaminoglycans (sulfated-GAGs), and sialic acid, and the antioxidant and anti-acetylcholinesterase activities were investigated. Different levels of uronic acid and sulfated-GAGs were observed in the extracts according to the water temperature used for the extraction, and contents decreased with increasing extraction temperature. The upper layer of each extract showed high amounts of uronic acid and sulfated-GAGs, followed by the middle and base layers. Ethanol extraction was more effective for recovering uronic acid than sulfated-GAGs. Sialic acid content was the highest in the $110^{\circ}C$ extracts but was not observed in the ethanol extracts. Velvet antler extracts showed strong antioxidant activities against DPPH and hydrogen peroxide as well as strong reducing power in a dose-dependent manner. However, the antioxidant activities were different in each layer and according to the extraction method. Additionally, velvet antler extracts exhibited inhibitory activity against acetylcholinesterase, which is associated with Alzheimer's disease, in a dose-dependent manner. These results suggest that velvet antler extracts are useful as a functional food ingredient and/or a pharmaceutical.

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References

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