• 한국식생활문화학회지
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• 제25권3호
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• pp.334-341
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• 2010

The objective of this study was to examine the quality characteristics and antioxidant activity of yogurt containing hot water extract from maca. Four different levels (0, 4, 8, 12%) of maca extract were added to milk followed by fermentation with lactic acid bacteria at $37^{\circ}C$ for 12 hrs, and then the physicochemical properties of the samples were investigated. During 7 days of storage at $4{\pm}1^{\circ}C$, the acid production (pH and titratable acidity) of the yogurt increased with the addition of maca extract. The Hunter L value (lightness) decreased, while the b value (yellowness) increased as the maca extract level in the yogurt increased. Viable cell counts were not significantly different among the samples. The results of consumer acceptance tests showed that no significant differences in overall acceptability were observed between the yogurts containing 4% and 8% of maca extract and a control yogurt. The yogurt containing maca extract exhibited higher DPPH radical and superoxide anion radical scavenging activities than the control yogurt over the storage period.

• 한국식품저장유통학회지
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• 제17권2호
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• pp.236-242
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• 2010

음료 베이스용 시럽을 개발하기 위하여 마카 추출액을 다양한 수준(0%, 7%, 14%, 21%, 28%)으로 첨가하고 품질 특성 및 항산화활성을 측정하였다. pH는 대조군보다 첨가군이 낮았고 시럽의 당도는 시료간에 유의적인 차이가 없었으며 점도는 마카추출액의 농도가 증가할수록 증가하였다. 명도를 나타내는 L값은 마카 추출액의 첨가비율이 증가할수록 감소하였고 b값은 증가하였다. 기호도 검사 결과 향, 단맛 및 전반적인 기호도면에서 시료간에 유의적인 차이가 없는 것으로 나타나서 마카 추출액을 28%까지 첨가하여 시럽을 제조하여도 관능성에 부정적인 영향을 미치지 않을 것으로 여겨진다. 마카 시럽의 총폴리페놀 함량은 마카추출액의 첨가량이 증가할수록 증가하여 28% 첨가군이 가장 높게 나타났고 DPPH radical 소거능과 superoxide anion radical 소거능 역시 마카 첨가군이 대조군보다 유의적으로 높게 나타났다.

• 한국식품영양학회지
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• 제31권3호
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• pp.328-334
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• 2018

The purpose of this study was to examine the effects of Maca water and/or ethanol extract on the nitric oxide (NO) production in human umbilical vein endothelial cells HUVAC and on erectile dysfunction in rats. Maca was extracted due to both solutions, which are water and ethanol. Each Maca extract was applied to HUVAC, and NO production was checked. Additionally, three different dosages (250, 500 and 1,000 mg/kg) of Maca ethanol extract was administered to Sprague-Dawley rats for 4 weeks. All rats were sacrificed and each sample was collected for analysis. The control rats received only the saline vehicle. The NO production of HUVAC was significantly increased by domestic and homemade Maca water extracted at $60^{\circ}C$ group. Both NO generation and testosterone release were not influenced due to the oral administration of Maca. In the EtOH group rats, the number of sperm was reduced compared to that of the control group. All Maca groups had a high number of sperm and each sperm count had increased as a result of the Maca extract dose. The results of this research suggest that Maca has a positive effect on male erectile dysfunction, which need to be examined further in future studies.

• 한국식품저장유통학회지
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• 제18권5호
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• pp.669-677
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• 2011

본 연구에서는 마카 열수 추출액을 다양한 수준(0%, 8%, 16%, 24% 및 32%)으로 첨가하여 음료를 제조한 후 품질 특성을 살펴보고 $4^{\circ}C$ 및 $37^{\circ}C$에서 4주간 저장하면서 항산화능의 변화를 분석하였다. 마카 음료의 pH는 마카 추출액 첨가군이 대조군보다 낮게 나타났고 $^{\circ}Brix$는 높게 나타났다. 색도측정 결과 마카 추출액 첨가량이 증가할수록 명도는 감소하였고 적색도는 증가하였다. 소비자 기호도 검사결과 대조군과 비교하여 24% 첨가군까지 전반적인 바람직성에서 유의적인 차이가 없는 것으로 나타났다. 마카음료의 총폴리페놀 함량은 마카 추출액 첨가농도가 증가할수록 높게 나타났고 저장 기간에 따라 감소하는 경향을 보였으며 $4^{\circ}C$에 저장한 경우가 $37^{\circ}C$에 저장한 경우보다 높은 함량을 나타내었다. DPPH radical 소거능, superoxide anion radical 소거능 및 tyrosinase 저해활성 역시 마카 추출액 첨가군이 대조군보다 높게 나타났으며 저장기간이 길어질수록 항산화능은 전반적으로 감소하는 경향을 나타내었으며 DPPH radical 소거능 및 tyrosinase 저해활성은 $4^{\circ}C$에 저장한 경우가 $37^{\circ}C$에 저장한 경우보다 대체로 높은 활성을 유지하는 것으로 나타났다. 저장 중 미생물학적 안전성 검사에서는 $80^{\circ}C$에서 10분간 살균으로 모든 시료에서 미생물이 검출되지 않아 저장 안전성을 유지하는 것으로 나타났다.

• KSBB Journal
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• 제23권2호
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• pp.153-157
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• 2008

생리활성이 뛰어난 마카의 지질 분획으로부터 macamides를 분리 동정하기 위해 본 연구에서는 초임계 이산화탄소 추출을 통해 마카 지질 추출물을 제조하여 재순환 분취용 HPLC로부터 2종의 macamides 물질을 분리 정제하였다. 분리된 2종의 macamides 물질의 구조 해석을 위해 LC/MS와 $^1H$-NMR과 $^{13}C$-NMR 분석을 실시한 결과 분자량이 384인 N-benzyl-5-oxo-6E,8E-octadecadienamide와 분자량이 346인 N-benzylhexadecanamide로 동정되었다. 본 연구를 통해 분리된 2종의 macamides는 향후 마카분말 및 마카제품의 macamides의 지표물질로 활용이 가능할 것으로 사료된다.

• 한국미생물·생명공학회지
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• 제48권2호
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• pp.129-137
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• 2020

This study aims to evaluate the efficacy of the Ultrasonication-Assisted (UA) extraction on the functionality of the herbaceous biennial plant maca (Lepidium meyenii). The specific objectives include comparison of the antioxidant activities among various maca extracts, determination of the macamide B content of the extracts, and in vitro evaluation of maca on cell viability and creatine kinase (CK) activity. The antioxidant activities of the water, ethanol, and UA extracts were compared by determining the total phenolic and flavonoid contents, the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities, and the ferric reducing antioxidant power (FRAP) of the extracts. The macamide B content of maca extracts were analyzed by HPLC. The effects of the extracts on muscle cell viability and creatine kinase activity were also determined using C2C12 myoblasts. UA extraction significantly increased the total phenolic content (2.90 GAE ㎍/mg, p < 0.05), without affecting the flavonoid content. DPPH radical scavenging activity did not exhibit any statistical difference among the extracts. The ethanol and UA extracts exhibited significantly higher FRAP than the water extract (p < 0.05). The macamide B content of ethanol and UA extracts were 0.087 and 0.083 ㎍/mg, respectively. The water and UA extracts exhibited higher C2C12 muscle cell viability than the ethanol extract, and both extracts resulted in a significantly lower CK level than the H₂O₂-treated control group. This research suggests that the maca extract can protect muscle cells and serve as an antifatigue agent under oxidative stress conditions.

• 한국식품영양학회지
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• 제35권1호
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• pp.7-15
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• 2022

Maca roots (Lepidium meyenii) are an important medicinal herb that have long been used by the Andes-indigenous peoples and South Americans. In Korea, recently, it has attracted attention as a health food material because of nutritional values and physiological activities. The purpose of this study was to investigate the industrial applicability of maca (red and golden varieties; R&G) as immunostimulating materials. In the macrophage stimulating assay using RAW 264.7 cells at 125~500 ㎍/mL of non-cytotoxicity doses, G-HW showed the most potent production of TNF-α, IL-6 and nitric oxide compared to red maca or the other extracts. The general component analysis results showed that all extracts comprised more than 90% neutral sugars with small amounts of uronic acid and protein. Meanwhile, component sugar analysis showed the difference in the content of uronic acids of cold- and hot-water extract. Additionally, the further fractionation of G-HW into crude polysaccharide (G-CP) greatly enhanced the macrophage stimulating activity, and G-CP contained macromolecules over 144 kDa, comprised mainly of glucose and galacturonic acid (51.0 and 34.9%). In conclusion, crude polysaccharide from maca showed industrial applicability as immunostimulating material, and especially golden maca showed higher macrophage stimulating activity than red maca.

• 한국식품영양학회지
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• 제23권4호
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• pp.485-491
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• 2010

With an increase in the number of people suffering from ageing-related diseases in our rapidly aging society, interests in natural products such as maca(Lepidium meyenii), which has properties of enhancing cognition and sexual performance, have increased. This study was conducted to assess the effects of 7 weeks of maca extract supplementation(0.5~2.0 g/kg BW) on scopolamine-induced amnesia in mice and on sperm count in male mice. All doses of maca supplementation significantly protected against scopolamine-induced amnesia as determined by a Morris water maze, but not according to passive avoidance tests. Maca supplementation did not affect acetylcholinesterase activity in the whole brain, nor the testicular sperm count of male mice. This study suggests that maca may have some neuroprotective properties in mice, which will be further examined by future studies.

• 한국식품영양과학회지
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• 제38권7호
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• pp.817-823
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• 2009

본 실험에서는 마카를 기능성식품 소재로 사용하기 위한 가능성을 알아보기 위하여 마카분말을 다양한 용매로 추출하고 추출수율, 총 폴리페놀 함량, 전자공여능, SOD 유사활성 및 아질산염 소거능 등을 측정하여 최적의 추출조건을 확립하고자 하였다. 일반성분 분석 결과 수분, 조단백질, 조지방, 회분 및 탄수화물 함량은 각각 6.57%, 12.83%, 1.05%, 4.80 및 74.75%로 나타났다. 추출수율은 물을 사용할 경우 46.2%로 메탄올, 에탄올, 아세톤 등으로 추출하는 것보다 약 $2{\sim}200$배 높게 나타났다. 추출용매에 따른 총 폴리페놀 함량은 물 추출액에서 328.68 mg/100 mL로 가장 높게 나타났다. 전자공여능은 메탄올 추출액이 52.36%로 가장 높았고 아질산염 소거능은 pH 1.2의 조건에서 물 추출액이 77.51%로 가장 높게 나타났다. 이상의 결과를 종합하여 최적의 추출용매로 물을 선정하였고 물 추출 온도(30, 70, $100^{\circ}C$)와 시간(1, 3, 5시간)을 달리하여 생리활성 물질의 함량변화를 측정한 결과 $100^{\circ}C$에서 3시간 또는 5시간 추출할 때 총 폴리페놀함량, 전자공여능 및 SOD 유사활성이 다른 조건에서보다 우수한 것으로 나타났다. 따라서 시간과 에너지의 효율적 측면을 고려하여 마카분말을 $100^{\circ}C$에서 3시간 물로 추출하는 것이 가장 적합할 것으로 판단된다.