Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant and Anti-Proliferative Activities of Rubus Fruits in Korea

국내산 나무딸기류 과일의 항산화 및 암세포 항증식 활성

  • Jung, Hana (Dept. of Food and Nutrition and Research Institute of Human Ecology, Seoul National University) ;
  • Lee, Hee Jae (Dept. of Food and Nutrition and Research Institute of Human Ecology, Seoul National University) ;
  • Cho, Hyunnho (Dept. of Food and Nutrition and Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, Keum Taek (Dept. of Food and Nutrition and Research Institute of Human Ecology, Seoul National University)
  • 정하나 (서울대학교 식품영양학과.생활과학연구소) ;
  • 이희재 (서울대학교 식품영양학과.생활과학연구소) ;
  • 조현노 (서울대학교 식품영양학과.생활과학연구소) ;
  • 황금택 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2012.08.06
  • Accepted : 2012.08.30
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to determine the polyphenols, flavonoids and antioxidant activity (FRAP) of the extracts (crushed by hand or a homogenizer) of Rubus fruits (blackberry, Korean raspberry, black raspberry, boysenberry and golden raspberry) produced in Korea. In addition, their nitric oxide (NO) scavenging activity in RAW 264.7 cells and anti-proliferative activity in HT-29 and KATO-3 cells were investigated. Polyphenol and flavonoid contents in the Rubus fruits ranged from 0.6 to 8.9 and from 0.1 to 7.9 mg/g fresh fruit, respectively. Black raspberry had the highest polyphenol and flavonoid contents among the Rubus fruits. The homogenized extracts of blackberry, Korean raspberry and golden raspberry fruits showed significantly higher polyphenol and FRAP values than the hand-crushed extracts. FRAP values of the Rubus fruit extracts were significantly correlated with their polyphenol (R=0.995) and flavonoid (R=0.967) contents. The Rubus fruit extracts suppressed the NO secretions in LPS-treated RAW264.7 cells. There were no significant differences between extracts obtained by crushing by hand and those obtained using a homogenizer. Proliferation rates of HT-29 and KATO-3 cancer cells treated with the Rubus fruit extracts at 0.1, 0.25 and 0.5 mg/mL were reduced by 3~32% and 0~57%, respectively. The homogenized extracts of blackberry and Korean raspberry fruits had significantly higher anti-proliferation activity against HT-29 cancer cells than the hand-crushed extracts. However, extraction method did not show any significant difference on proliferation of KATO-3 cancer cells. The NO scavenging activity of the Rubus fruit extracts were significantly correlated with the anti-proliferation activities of the HT-29 (R=0.602) and KATO-3 cells (R=0.498).

본 연구에서는 국내에서 재배한 나무딸기류 과일(blackberry, Korean raspberry, black raspberry, boysenberry, golden raspberry)을 손으로 으깨거나 녹즙기를 사용하여 추출하여 이 추출물의 항산화 성분 및 항산화능을 분석하고, in-vitro 모델을 이용하여 각 추출물의 NO 소거능과 암세포항증식 활성을 분석하였다. 과일추출물의 총 polyphenol과 flavonoid 함량은 각각 0.6~8.9 mg/g과 0.1~7.9 mg/g으로 그 종류에 따라 다양하였다. Black raspberry 추출물은 갈지않고 추출하여도 다른 나무딸기류 과일에 비하여 polyphenol과 flavonoid를 매우 많이 함유하고 있었으며, blackberry, Korean raspberry, golden raspberry를 갈아서 추출한 것이 으깨어서 추출한 것보다 polyphenol 함량과 항산화능이 유의적으로 높았다. 또한 나무딸기류 과일추출물의 항산화능은 총 polyphenol(R=0.995) 및 flavonoid(R=0.967) 함량이 높을수록 증가하는 상관관계가 있었다. 나무딸기류 과일추출물 모두 0.25 mg/mL 이상의 농도에서 유의적인 NO소거능을 보였으며, 과일을 으깨어 추출한 것과 갈아서 추출한 것 간에 차이는 없었다. 나무딸기류 과일추출물을 0.1, 0.25, 0.5 mg/mL의 농도로 HT-29와 KATO-3 암세포에 처리하였을 때 이들 세포의 증식을 각각 3~32%와 0~57%씩 억제시켰다. Blackberry와 Korean raspberry는 0.5 mg/mL 농도에서 갈아서 추출한 추출물이 으깬 것보다 유의적으로 HT-29 암세포 증식을 억제했으며, KATO-3 암세포에서는 과일을 으깨어 추출한 것과 갈아서 추출한 것 간에 차이가 없었다. 나무딸기류 과일추출물의 NO 소거능이 증가할수록 HT-29(R=0.602)와 KATO-3(R=0.498) 암세포 증식 억제효과도 증가하였다.

Keywords

References

  1. Pantelidis GE, Vasilakakis M, Manganaris GA, Diamantidis Gr. 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem 102: 777-783. https://doi.org/10.1016/j.foodchem.2006.06.021
  2. Sariburun E, Sahin S, Demir C, Turkben C, Uylaser V. 2010. Phenolic content and antioxidant activity of raspberry and blackberry cultivars. J Food Sci 75: C328-C335. https://doi.org/10.1111/j.1750-3841.2010.01571.x
  3. Dossett M, Lee J, Finn CE. 2010. Variation in anthocyanins and total phenolics of black raspberry populations. J Funct Foods 2: 292-297. https://doi.org/10.1016/j.jff.2010.10.004
  4. Ono M, Tateishi M, Masuoka C, Kobayashi H, Igoshi K, Komatsu H, Ito Y, Okawa M, Nohara T. 2003. A new triterpene glucosyl ester from the fruit of the blackberry (Rubus allegheniensis). Chem Pharm Bull (Tokyo) 51: 200-202. https://doi.org/10.1248/cpb.51.200
  5. Seeram NP, Adams LS, Zhang Y, Lee R, Sand D, Scheuller HS, Heber D. 2006. Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro. J Agric Food Chem 54: 9329-9339. https://doi.org/10.1021/jf061750g
  6. Reyes-Carmona J, Yousef GG, Martinez-Peniche RA, Lila MA. 2005. Antioxidant capacity of fruit extracts of blackberry (Rubus sp.) produced in different climatic regions. J Food Sci 70: S497-S503. https://doi.org/10.1111/j.1365-2621.2005.tb11498.x
  7. Jeong JH, Jung H, Lee SR, Lee HJ, Hwang KT, Kim TY. 2010. Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine. Food Chem 123: 338-344. https://doi.org/10.1016/j.foodchem.2010.04.040
  8. Bowen-Forbes CS, Zhang Y, Nair MG. 2010. Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits. J Food Compos Anal 23: 554-560. https://doi.org/10.1016/j.jfca.2009.08.012
  9. Jun HJ, Wen Q, Lee JH, Jeun J, Lee HJ, Lee KG, Oh SK, Lee SJ. 2012. Effects of Korean black raspberry wines on hepatic cholesterol metabolism and retinal vascular formation in vitro. J Korean Soc Appl Biol Chem 55: 249-257. https://doi.org/10.1007/s13765-012-1009-9
  10. Lee BK, Shin HH, Jung JH, Hwang KT, Lee YS, Kim TY. 2009. Anthocyanins, polyphenols and antioxidant activities of black raspberry exudates. J Korean Soc Food Sci Nutr 38: 125-130. https://doi.org/10.3746/jkfn.2009.38.2.125
  11. Juranic Z, Zizak Z, Tasic S, Petrovic S, Nidzovic S, Leposavic A, Stanojkovic T. 2005. Antiproliferative action of water extracts of seeds or pulp of five different raspberry cultivars. Food Chem 93: 39-45. https://doi.org/10.1016/j.foodchem.2004.08.041
  12. Huang HP, Chang YC, Wu CH, Huang CN, Wang CJ. 2011. Anthocyanin-rich Mulberry extract inhibit the gastric cancer cell growth in vitro and xenograft mice by inducing signals of p38/p53 and c-jun. Food Chem 129: 1703-1709. https://doi.org/10.1016/j.foodchem.2011.06.035
  13. Liu M, Li XQ, Weber C, Yee CY, Brown J, Liu RH. 2002. Antioxidant and antiproliferative activities of raspberries. J Agric Food Chem 50: 2926-2930. https://doi.org/10.1021/jf0111209
  14. Jung J, Son MY, Jung S, Nam P, Sung JS, Lee SJ, Lee KG. 2009. Antioxidant properties of Korean black raspberry wines and their apoptotic effects on cancer cells. J Sci Food Agr 89: 970-977. https://doi.org/10.1002/jsfa.3540
  15. Singleton VL, Noble AC. 1976. Wine flavor and phenolic substances. ACS Symposium Series. p 47-70.
  16. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  17. Benzie IF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 239: 70-76. https://doi.org/10.1006/abio.1996.0292
  18. Mosmann T. 1983. Rapid colorimetric assay for cellular growth and survival: application to proliferation and cytotoxicity assays. J Immunol Methods 65: 55-63. https://doi.org/10.1016/0022-1759(83)90303-4
  19. Izumi S, Ohno N, Yadomae T. 1997. Down-regulation of LPS-induced nitric oxide synthesis of murine macrophages by oral administration of Sho-saiko-to. Drug Dev Res 40: 48-55. https://doi.org/10.1002/(SICI)1098-2299(199701)40:1<48::AID-DDR5>3.0.CO;2-T
  20. Gansch H, Weber CA, Lee CY. 2009. Antioxidant capacity and phenolic phytochemicals in black raspberries. New York Fruit Quarterly 17: 20-23.
  21. Ozgen M, Reese RN, Tulio AZ Jr, Scheerens JC, Miller AR. 2006. Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. J Agric Food Chem 54: 1151-1157. https://doi.org/10.1021/jf051960d
  22. Du G, Li M, Ma F, Liang D. 2009. Antioxidant capacity and the relationship with polyphenol and vitamin C in Actinidia fruits. Food Chem 113: 557-562. https://doi.org/10.1016/j.foodchem.2008.08.025
  23. Wang J, Mazza G. 2002. Inhibitory effects of anthocyanins and other phenolic compounds on nitric oxide production in LPS/IFN-gamma-activated RAW 264.7 macrophages. J Agric Food Chem 50: 850-857. https://doi.org/10.1021/jf010976a
  24. Van Hoed V, De Clercq N, Echim C, Andjelkovic M, Leber E, Dewettinck K, Verhe R. 2009. Berry seeds: a source of specialty oils with high content of bioactives and nutritional value. J Food Lipids 16: 33-49. https://doi.org/10.1111/j.1745-4522.2009.01130.x

Cited by

  1. Comparison of Antioxidant and Anti-proliferative Activities of Perilla (Perilla frutescens Britton) and Sesame (Seasamum indicum L.) leaf extracts vol.29, pp.3, 2013, https://doi.org/10.9724/kfcs.2013.29.3.241
  2. Bioactive Component Analysis, Antioxidant Activity, and Cytotoxicity on Cancer Cells on Rubus crataegifolius Clones by Region vol.105, pp.2, 2016, https://doi.org/10.14578/jkfs.2016.105.2.193
  3. 다양한 건조방법에 따른 블랙베리 분말의 품질 특성 vol.30, pp.3, 2012, https://doi.org/10.9799/ksfan.2017.30.3.609