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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Heat, pH, and Gamma Irradiation Treatments on Lipase Inhibitory Activity of Sargassum thunbergii Ethanol Extract

지충이(Sargassum thunbergii) 에탄올 추출물의 Lipase 저해활성에 미치는 열, pH 및 감마선 조사의 영향

  • Kim, Dong-Hyun (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ji (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • SunWoo, Chan (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Jung, Seul-A (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Hyun-Jee (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Jeong, Da-Hyun (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Tae-Wan (Dept. of Food Science and Technology, Andong National University) ;
  • Cho, Young-Je (School of Food Science of Biotechnology, Kyungpook National University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • 김동현 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 선우찬 (부경대학교 식품공학과/식품연구소) ;
  • 정슬아 (부경대학교 식품공학과/식품연구소) ;
  • 김현지 (부경대학교 식품공학과/식품연구소) ;
  • 정다현 (부경대학교 식품공학과/식품연구소) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 조영제 (경북대학교 식품공학부) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2012.01.30
  • Accepted : 2012.03.27
  • Published : 2012.04.30
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Abstract

Inhibitory activity of $Sargassum$ $thunbergii$ (ST) against porcine pancreatic lipase was assessed after heat treatment, pH changes, and gamma irradiation. This analysis revealed that the ST ethanol extract exhibited high lipase inhibitory activity (37.37%) at 5 mg/mL. The ST ethanol extract was treated with heat at $60^{\circ}C$ for 10, 30, and 60 min; 80 and $100^{\circ}C$ for 10 and 20 min; and $121^{\circ}C$ for 15 min, pH (2, 4, 6, 8 and 10) and ${\gamma}$-irradiation (3, 7 and 20 kGy). The lipase inhibitory activity of the ST ethanol extract increased in all heat treatments, especially at $121^{\circ}C$ for 15 min (51.55%) compared with the control. With regard to pH stability, the ST ethanol extract showed no significant changes at pH 4~8, but somewhat decreased inhibitory activity was revealed at pH 2 (26.25%) and 10 (29.93%). On the other hand, the ST ethanol extract was not affected by ${\gamma}$-irradiation treatment conditions used in this study. These results suggest that ST has a potential role as a functional food agent.

본 연구는 지충이 추출물의 lipase 저해활성을 알아보고, 식품산업에 적용가능성을 확인하기 위해 열, pH 및 감마선 조사에 대한 안정성을 검토하였다. 지충이 추출물을 1, 2.5 및 5 mg/mL의 농도에서 lipase 저해활성을 측정한 결과, 에탄올 추출물에서 각각 16.12, 19.32 및 37.37%의 저해활성을 보여 물 추출물보다 높은 저해활성을 보였다. 높은 저해활성을 보인 지충이 에탄올 추출물의 열 안정성을 검토한 결과, 모든 처리구에서 기존의 lipase 저해활성보다 유의적으로 증가하는 경향을 나타내었으며, 특히 $121^{\circ}C$, 15 min 처리구에서 대조구에 비해 약 13% 정도 저해활성이 가장 많이 증가하였다. pH 안정성을 검토한 결과, 중성영역(pH 4-8)에서는 안정하였으나, pH 2 및 10 조건하에서 대조구에 비해 다소 감소하는 경향을 보였다. 감마선 조사에 대한 안정성 검토 결과, 모든 처리구에서 유의적인 차이 없이 안정한 것을 확인하였다. 이상의 결과로 lipase 저해활성을 지니는 지충이 에탄올 추출물이 식품산업에 폭넓게 이용될 수 있을 것으로 사료된다.

Keywords

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