The Various biofunctional effects(anticarcinogenic, antioxidative and lypolytic activity) of Pohang buchu

포항 부추의 생화학적 기능성 효과

  • Hwang, Cher-Won (School of Bioscience & Food Technology Handong University) ;
  • Shin, Hyun-Kil (School of Bioscience & Food Technology Handong University) ;
  • Do, Myoung-Sool (School of Bioscience & Food Technology Handong University) ;
  • Kim, Yun-Joo (School of Bioscience & Food Technology Handong University) ;
  • Park, Jong-Heum (School of Bioscience & Food Technology Handong University) ;
  • Choi, Young-Sub (Agricultural Research and Development Center) ;
  • Joo, Woo-Hong (Deparment of Biology, Chang Won University)
  • 황철원 (한동대학교 생물식품공학부) ;
  • 신현길 (한동대학교 생물식품공학부) ;
  • 도명술 (한동대학교 생물식품공학부) ;
  • 김윤주 (한동대학교 생물식품공학부) ;
  • 박종흠 (한동대학교 생물식품공학부) ;
  • 최영섭 (포항시 농업기술센터) ;
  • 주우홍 (창원대학교 생물학과)
  • Published : 2001.06.30

Abstract

Leek(Allium tuberosum Rotter) is a korean traditional herb of which leaves are used for daily food. In order to improve the potency of leek as a functional food, we investigated the several biochemical functions in vitro. The quinone reductase activity, an anticarcinogenic enzyme, was induced 2 times at the concentration of 1mg/ml of leek as compared to that of negative control(80% methanol). The induction of SOD(Superoxide dismutase) activity was also demonstrated. But the functional activities of leek were shown to be a little difference depending on the place where the leek was produced. The difference might to be due to the different environmental factors where affects the growth of leek. In an experiment to test the lypolytic activity of leek, the glycerol release was significantly increased(about 3 times to that of negative control). This was suggested that leek can be considered as a potential food for diet. The above results provide the potential food, and more profound research is requested.

Keywords

Leek;Quinone reductase;SOD(Superoxide dismutase);Lypolysis