The Korean Journal of Food And Nutrition (한국식품영양학회지)

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

DOI QR Code

Antioxidative and Anticancer Activities of Xanthium strumarium Extracts prepared from Different Parts

도꼬마리 부위별의 항산화 및 항암 활성

  • Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Science College)
  • 이연리 (대전보건대학교 식품영양과)
  • Received : 2013.07.24
  • Accepted : 2013.09.23
  • Published : 2013.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out in order to investigate the functional properties of methanol extracts from two parts (root and fruit) of Xanthium strumarium by means of measuring the contents of total polyphenols and flavonoid as well as determining $ABTS{\cdot}^+$, DPPH radical scavenging activity, hydroxyl radical scavenging activity (OH${\cdot}$) and anticancer activity. The examination of physiologically active substances in the two parts revealed that the Xanthium strumarium fruit had high total polyphenol, flavonoid contents, $ABTS{\cdot}^+$ DPPH and hydroxyl radical scavenging activity. The Xanthium strumarium fruit has higher activities of anticancer activities on prostate cell lines compared to other cancer cell lines.

본 연구는 도꼬마리의 뿌리와 열매 부위별 항산화 활성의 검증을 통해 유효 생리활성 성분이 많은 부위를 탐색하고자 뿌리와 열매를 메탄올로 추출하여 항산화 활성물질, 라디칼 소거능, in vitro에서 항암 활성을 측정하였다. 항산화 물질인 폴리페놀과 플라보노이드 함량은 뿌리보다는 열매 부위에 6배 가량 높은 함량이 나타났다. ABTS, DPPH, Hydroxyl radical 소거능을 측정한 결과, 뿌리에서 $IC_{50}$% 6.02, 1.29, 3.88mg/ml이며, 열매에서는 0.81, 0.16, 0.44mg/ml로 열매에서 소거능이 높게 나타났다. 항암 활성을 알아보기 위하여 유방암세포(MCF-7), 위암세포(AGS), 폐암세포(A-549), 인체대장암세포(HCT-116), 간암세(Hep-G2) 및 전립선암(PC-3)에 처리하여 암세포 성장 억제 정도를 확인한 결과, 도꼬마리 열매와 뿌리 부위에 0.5mg/ml 농도에서 각각 26%, 36% 전립선 암세포 성장 억제 정도를 확인할 수 있었다.

Keywords

References

  1. Aruoma OI, Kaur H, Halliwell B. 1991. Oxygen free radicals and human disease. R Soc Health 111:172-177 https://doi.org/10.1177/146642409111100506
  2. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 26:1199-1203
  3. Choi IS, Kim KA, Yim JE, Kim YS. 2011. Calorie restriction and obesity under the regulation of SIRT1. Korean J Obes 20:170-176 https://doi.org/10.7570/kjo.2011.20.4.170
  4. Choi Y, Kim MH, Shin JJ, Park JM, Lee J. 2003. The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr 32:723-727 https://doi.org/10.3746/jkfn.2003.32.5.723
  5. Chu YH, Chang CL, Hsu HF. 2000. Flavonoid content of several vegetables and their antioxidant activity. J Sci Food Agr 80:561-566 https://doi.org/10.1002/(SICI)1097-0010(200004)80:5<561::AID-JSFA574>3.0.CO;2-#
  6. Chung SK, Osawa T. 1998. Hydroxyl radical scavengers from white mustard (Sinapis alba). Food Sci Biotechnol 7:209-213
  7. Folin O, Denis W. 1912. On Phosphotungstic-phosohomolybdic compounds as colour reagents. J Biol Chem 12:239-249
  8. Halliwell B, Gutteridge JM, Grootveld M. 1987. Methods for the measurement of hydroxyl radicals in biochemical systems: deoxyribose degradation and aromatic hydroxylation. Methods Biochem Anal 33:59-90
  9. Heo SI, Wang MH. 2008. Antioxidant activity and cytotoxicity effect of extracts from Taraxacum mongolicum H. Kor J Pharmacogn 39:255-259
  10. Ishiyanma M, Tominaga H, Shiga M, Sasamoto K, Ohkura Y, Ueno KA. 1996 Combined assay of cell viability and in vitro cytotoxicity with a highly water-soluble tetrazoliumsalt, neutral red and ceystal violet. Biol Pharm Bull 19:1518-1520 https://doi.org/10.1248/bpb.19.1518
  11. Ismail A, Marjan ZM, Foong CW. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chem 87:581-586 https://doi.org/10.1016/j.foodchem.2004.01.010
  12. Jeong CH, Nam EK, Shim KH. 2005. Chemical components in different parts of Erigeron annuus. J Korean Soc Food Sci Nutri 34:857-861 https://doi.org/10.3746/jkfn.2005.34.6.857
  13. Joo SY. 2013. Antioxidant activities of medicinal plant extracts. J Korean Soc Food Sci Nutr 42:512-519 https://doi.org/10.3746/jkfn.2013.42.4.512
  14. Kang DH, Kim HS. 2010. Characterization and anti- Helicobacter pylori activity of Xanthium strumarium L. extract on lactic acid fermentation. KSBB J 25:244-250
  15. Kawaguchi K, Mizuno T, Aida K, Uchino K. 1997. Hesperidin as an inhibitor of lipases from porcine pancreas and Pseudomonas. Biosci Biotechnol Biochem 61:102-104 https://doi.org/10.1271/bbb.61.102
  16. Kim DI, Lee SH, Hur EY, Cho SM, Park HJ. 2005. Screening of natural plant resources with acetylcholinesterase inhibition and antioxidant activity. J Korean Soc Food Sci Nutr 34:423-432 https://doi.org/10.3746/jkfn.2005.34.3.427
  17. Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR. 2004. Screening antioxidant activity of some medicinal plants. Korean J Food Sci Technol 36:333-338
  18. Kim HS, Shin OS. 1997. Isolation and antimicrobial activity of Xanthium strumarium L. extract. Kor J Appl Microbiol Biotechnol 25:183-188
  19. Kim HS, Yu TS, Lee IS, Kim YW, Yeo SH. 2003. Screening of the antimicrobial and antitumor activity of Xanthium strumarium L. extract. Korean J Biotechnol Bioeng 18:55-61
  20. Kim SH, Choi HJ, Oh HT, Chung MJ, Cui CB, Ham SS. 2008. Cytoprotective effect by antioxidant activity of Codonopsis lanceolata and Platycodon grandiflorum ethylacetate fraction in human HepG2 cells. Korean J Food Sci Techenol 40: 696-701
  21. Kim YC, Rho JH, Kim KT, Cho CW, Rhee YK, Choi UK. 2008. Phenolic acid contents and ROS scavenging activity of dandelion (Taraxacum officinale). Korean J Food Preserv 15:325-331
  22. Lee SH, Hwang IG, Nho JW, Jang YD, Lee CH, Woo KS, Jeong HS. 2009. Quality characteristics and antioxidant activity of Chrysanthemum indicum L., Chrysanthemum boreale M. and Chrysanthemum zawadskii K. powdered teas. J Korean Soc Food Sci Nutr 38:824-831 https://doi.org/10.3746/jkfn.2009.38.7.824
  23. Lee SJ, Chung HY, Lee IK, Yoo ID. 1999. Isolation and identification of flavonoids from ethanol extracts of Artemisia vulgaris and their antioxidant activity. Korean J Food Sci Technol 31:815-822
  24. Lee YM, Kang DG, Kim MG, Choi DH, Lee HS. 2004. Isolation of antioxidants from the seeds of Xanthium strumarium. Korean Journal of Oriental Physiology & Pathology 18: 792-796
  25. Lodovici M, Guglielmi F, Meoni M, Dolara P. 2001. Effect of natural phenolic acids on DNA oxidation in vitro. Food Chem Toxicol 39:1205-1210 https://doi.org/10.1016/S0278-6915(01)00067-9
  26. Min KC, Jhoo JW. 2010. Antioxidant activity and inhibitory effect of Taraxacum officinale extracts on nitric oxide production. Korean J Food Sci Technol 45:206-212 https://doi.org/10.9721/KJFST.2013.45.2.206
  27. Min YS, Park YS. 2010. Antioxidant activities of Xanthium strumarium fruit and stem extracts. The Journal of Applied Oriental Medicine 10:17-23
  28. Moon EY, Park SY, Ahn MJ, Ahn JW, Zee OP, Park EK. 1991. Immunomodulating activies of water extract from Xanthium strumarium (II): Immunostimulating effects of the water layer after treated with chloroform. Archives of Pharmacol Research 14:217-224 https://doi.org/10.1007/BF02876859
  29. Pak SY, Kim JW. 1992. Screening and isolation of the antitumor agents from medicinal plants (I). Korean J Pharmacogn 23:264-267
  30. Park SM, Jung HJ, Han SH, Yeo SH, Kim YW, Ahn HG, Kim HS, Yu TS. 2005. Antifungal activity of extract from Xanthium strumarium L. against plant pathogenous fungi. Kor J Life Science 15:255-262
  31. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved $ABTS\;{\cdot}^{+}$ radical cation decolorization assay. Free Radic Biol Med 26:1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  32. Reiter RJ. 1995. Oxidative process and antioxidative defense mechanism in the aging brain. FASEB J 9:526-533 https://doi.org/10.1096/fasebj.9.7.7737461
  33. Song HJ, Ha HS, Kim TH, Shin MK. 1998. Inhibitory effect of immunoglobulin E production by Xanthium strumarium. Kor J Herbology 13:69-76
  34. Stella SP, Ferrarezi AC, dos Santos KO, Monteiro M. 2011. Antioxidant activity of commercial ready-to-drink orange juice and nectar. J Food Sci 76:C392-C397 https://doi.org/10.1111/j.1750-3841.2011.02055.x
  35. Van den Berg R, Haenen GR, Van den Berg H, Bast A. 1999. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem 66:511-517 https://doi.org/10.1016/S0308-8146(99)00089-8
  36. Wong SP, Leong LP, Koh JH. 2006. Antioxidant activities of aqueous extracts of selected plants. Food Chem 99:775-783 https://doi.org/10.1016/j.foodchem.2005.07.058
  37. Yook CS. 1990. Coloured Medicinial Plants of Korea. p.553. Academy Press. Seoul