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 Various Garlic (Allium sativum) Extracts on Cholesterol Synthesis in HepG2 Cells

다양한 마늘 추출물이 HepG2 세포에서 콜레스테롤 합성에 미치는 효과

  • Jung, Suhan (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Sang Hoon (Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University) ;
  • Ko, Kwang Suk (Department of Nutritional Science and Food Management, College of Health Science, Ewha Womans University)
  • 정수한 (고려대학교 생명과학대학 생명공학과) ;
  • 이상훈 (이화여자대학교 건강과학대학 식품영양학과) ;
  • 고광석 (이화여자대학교 건강과학대학 식품영양학과)
  • Received : 2015.08.10
  • Accepted : 2015.08.29
  • Published : 2015.12.31
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Abstract

This study was performed to investigate the effects of various garlic extracts on cholesterol synthesis in HepG2 cells. Raw garlic, grilled garlic, and freeze dried garlic were subjected to cold water extraction, and extracts were incubated at room temperature for 1 min or 60 min. The extracts were treated to HepG2 cells for 4 h, and cholesterol synthesis and mRNA expression level of HMG-CoA reductase were investigated. The alliin contents were reduced when garlic was incubated at room temperature for 60 min. Raw garlic extracts showed lower intracellular cholesterol contents compared to that of the control group. However, raw garlic extracts incubated for 60 min showed no differences compared to the control group. Freeze-dried garlic extract showed minimum intracellular triglyceride and cholesterol contents. Relative mRNA expression level of HMG-CoA reductase, a rate-limiting enzyme of cholesterol synthesis, decreased in the garlic extracts. Compared with 60 min, garlic extracts incubated for 1 min showed a reduced level of HMG-CoA reductase mRNA expression. The freeze-dried garlic extract reduced mRNA expression level of HMG-CoA reductase in a dose-dependent manner in cells treated with 5% of 0.2, 0.5, 0.8, 1.0, and 1.5 mg/mL in medium, and the effect was maxed out at dose of 5% garlic extract at 1.0 mg/mL in medium.

본 연구에서는 마늘의 다양한 조리법에 따른 냉수추출 마늘 추출물이 HepG2 세포 내 콜레스테롤 합성에 미치는 효과에 대하여 알아보고자 세포 내 중성지방 및 콜레스테롤 함량을 확인하고 real-time PCR을 이용하여 작용 기전을 알아보았다. 마늘을 $25^{\circ}C$에서 60분간 숙성하였을 경우 1분간 숙성하였을 때와 비교하여 추출물 내 alliin 함량이 감소하는 것을 확인할 수 있었다. 마늘 추출물을 HepG2 세포에 처리하였을 때 세포 내 중성지방 및 콜레스테롤의 함량이 감소하는 모습을 보여주었으며, 특히 동결건조 마늘 추출물이 그 효과가 가장 우수하였다. 콜레스테롤 합성의 제한효소인 HMGCoA reductase의 발현량 역시 마늘 추출물을 처리함에 따라 감소하는 모습을 보였으며, 동결건조 마늘 추출물을 처리하였을 때 가장 많이 감소하는 모습을 보였다. 다만 산성처리를 한 마늘의 추출물을 세포에 처리하였을 때에는 그 효과가 감소하는 것으로 나타났다. 동결건조 마늘 추출물의 농도 비례 효과를 살펴본 결과 동결건조 마늘 추출물의 경우 생마늘을 상온에 60분 숙성시킨 마늘 추출물과 구운마늘 추출물에 비하여 세포 내 중성지방과 콜레스테롤 합성 감소에 효과가 뛰어난 것으로 나타났으며, 이러한 결과는 HMGCoA reducatase mRNA의 상대적 발현 수준 차이 이상의 지질 감소 효과를 나타내는 것을 확인할 수 있었다. 따라서 동결건조 마늘의 경우 생마늘을 섭취하였을 때와 유사한 또는 더 우수한 효능을 보이면서도 오히려 보관성이 우수하고 생마늘 섭취 시 나타날 수 있는 과민 반응 및 알레르기 반응의 위험이 적기 때문에 다양하게 응용될 수 있는 가능성이 있을 것으로 사료되며, 이를 뒷받침할 방안들의 연구가 진행되어져야 할 것으로 판단된다.

Keywords

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