Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Antioxidant and anti-inflammatory properties of extracts from Allium hookeri root

삼채(Allium hookeri) 뿌리 추출물의 항산화 및 항염증 특성

  • Zhang, Chengmei (Department of Food Engineering, Mokpo National University) ;
  • Tong, Tao (Department of Food and Nutrition, Yonsei University) ;
  • Kim, Chong-Kyung (Department of Food Engineering, Mokpo National University) ;
  • Liu, Yajuan (Department of Food Engineering, Mokpo National University) ;
  • Seo, Hyuk-Jun (Department of Food Engineering, Mokpo National University) ;
  • Kim, Bo-Sup (Department of Food Engineering, Mokpo National University) ;
  • Kang, Seong-Gook (Department of Food Engineering, Mokpo National University)
  • Received : 2015.08.24
  • Accepted : 2015.11.24
  • Published : 2015.12.30
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Abstract

In this study, antioxidant and anti-inflammatory activities of water, methanol, and ethanol extracts obtained from Allium hookeri root were evaluated. The ethanol extract of A. hookeri was found to possess the strongest reducing power and also exhibited dominant effects on scavenging of nitrites, DPPH radicals, and superoxide radicals. The water extract showed more efficient DPPH and hydroxyl radical-scavenging activities than those of the methanol extract. Furthermore, the inhibitory activity against nitric oxide (NO) production in RAW 264.7 macrophages was evaluated to elucidate the anti-inflammatory properties of the extracts. Results indicated that all the extracts of A. hookeri exerted inhibitory activities against NO production, especially the ethanol extract ($IC_{50}29.13{\mu}g/mL$). Total phenolic and total flavonoid contents were found to be abundant in the ethanol extract, with values of 24.96 mg gallic acid equivalent/g extract and 4.27 mg rutin equivalent/g extract, respectively. Total thiosulfinate content was determined for the first time and a high amount was present in the ethanol extract ($14.2{\mu}M/g$ extract). These results suggest that A. hookeri root has antioxidant and anti-inflammatory properties and could be used as a natural source for the development of pharmaceutical agents or functional foods.

본 연구에서는 삼채 뿌리를 물, 에탄올, 메탄올로 추출했다. 추출방법에 따라 추출물의 항산화 및 항염증 효과는 다르게 확인됐다. 그 중에는 에탄올 추출물은 가장 좋은 효과를 확인하였으며 강한 환원력, DPPH 라디칼, superoxide 라디칼 및 아질산염 소거능이 나타났다 (IC50값은 각각 3.22, 4.26, 0.95, 3.22 mg/mL). 물 추출물과 메탄올 추출물은 좀 약한 효과를 나타났는데 좋은 hydroxyl 라디칼과 superoxide 라디칼 소거능을 볼 수 있다. RAW 264.7세포를 통해서 측정한 결과에 따라 모두 추출물은 유익적인 염증 개성 효과를 나타냈다. 에탄올 추출물은 가장 높은 NO 생성 저해 활성을 나타내고 그 다음은 물 추출물과 메탄올 추출물을 순으로 나타냈다. Total phenolic, flavonoid하고 thiosulfinate의 함량은 다 에탄올 추출물은 제일 높은 농도를 가지고 있다 (각각 24.96 mg GAE/g extract, 4.27 mg RE/g extract, $14.2{\mu}M/g$ extract). 연구결과에 따라 삼채 뿌리는 높은 total phenolic, total flavonoid하고 total thiosulfinate 함량을 함유하고 좋은 항산화 및 항염증 효과를 볼 수 있다.

Keywords

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