Physiological Activities of Commercial Instant Curry Powders and Individual Spices

시판 instant curry 및 curry 사용원료의 생리활성

  • 정명수 (오뚜기중앙연구소) ;
  • 정승현 (오뚜기중앙연구소) ;
  • 이진선 (성균관대학교 식품.생명자원학과) ;
  • 빅기문 (성균관대학교 식품.생명자원학과)
  • Published : 2003.02.01

Abstract

Physiological activities of hot water extracts of 10 commercial instant curry powders and 6 spices, were investigated. All spice extracts except ginger showed significant antioxidant activities on the autoxidation of linoleic curry acid (p<0.01). Antioxidant activities of clove and fennel were significantly higher than ${\alpha}-tocopherol$, instant curry powders, and other spices, Red pepper $(52.8{\pm}2.13%)$, clove, and coriander showed significant inhibitory activities against angiotensin-I-converting enzyme (p<0.001). Cytotoxic effects of instant curry powder and spices against human cancer cell lines were examined through MTT assay. Black pepper $(29.31{\pm}2.21%\;cytotoxic\;rate)$ and cardamon $(19.41{\pm}3.92%)$ were effective against MCF-7 (p<0.01), Clove $(42.92{\pm}5.57%)$ against HeLa (p<0.01). Ginger $(34.21{\pm}1.11%)$, cardamon, and black pepper against A172 (p<0.001), garlic $(82.88{\pm}0.53%)$ against SN12C (p<0.001), garlic $(71.63{\pm}0.38%)$, red pepper, ginger, fenugreek, SPC, cumin, and MPC against SNU-638 (p<0.001), and cassia $(82.84{\pm}16.92%)$ against A549 (p<0.001).

Keywords

curry;antioxidative activity;angiotensin-I converting enzyme(ACE);cytotoxic effect

References

  1. Jiang, M.C., Yang-Yen, H.F., Yen, J.J. and Lin, J.K. Curcumin induced apoptosis in immortalized NIH 3T3 and malignant cancer cell line. Nutr. Cancer 26: 111-120 (1996) https://doi.org/10.1080/01635589609514468
  2. Kiharn, I., Miho, I. and Toshimi, H. Major antioxidative substances in leaves of atsumi-kabu. Agric. Biol, Chem. 54: 1053-1055 (1990) https://doi.org/10.1271/bbb1961.54.1053
  3. Carmichael, J.W.G., DeGraff, A., Gazdar, J.M. and Mitchell, J.B. Evaluation of a Tetrazolium-based semiautomated colorimetric assay. Assessment of chemosensitivity testing. Cancer Res. 47: 936-942 (1987)
  4. Suzuki, T., Ishikawa, N. and Meguro, H. Angiotensin-I converting enzyme inhibitory activity in foods. Nippon Nogeiogaku Kaishi 57: 1143-1146 (1983) https://doi.org/10.1271/nogeikagaku1924.57.1143
  5. Kim, J.H. and Park, K.M. Nitrite scavenging and superoxide dismutase-like activities of herbs, spices and curries. Korean J. Food Sci. Technol. 32: 706-712 (2000)
  6. Nakatani, N. Antibacterial and antioxidative activity and utilization of food preservation of spice components. Tomato Sauce 6: 6-16 (1992)
  7. Keith, S., Christopher, M. and Matthew, W. Inhibition by rosemary and carnosol of 7,l2-dimethylbenz(a)anthracene(DMBA)induced rat mammary tumorigenesis and in vivo DMBA-DNA adduct formation. Cancer Lett. 104: 43-48 (1996) https://doi.org/10.1016/0304-3835(96)04227-9
  8. Puneet, S., James, A.H., Mirza, B., Rick, K. and Steven, H.S. Curcumin: a food spice with cytotoxic activity against urinary bladder cancer. J. Am. Coll, Surg., 191(4S): 94-95 (2000)
  9. Kyrtopoulos, S.A. N-nitroso compound formation in human gastric juice. Cancer Surv. 8: 423-442 (1989)
  10. Aruna, K., Sivaramakrishnan, V.M. Plant products as protective agents against cancer. Indian J. Exp. BioI. 28: 1008-1011 (1990)
  11. Chang, S.S., Ostric-Marijasevic, B., Hsieh, O.A.L. and Huang, C.L. Natural antioxidants from rosemary and sage. J. Food Sci. 42: 1102-1106 (1977) https://doi.org/10.1111/j.1365-2621.1977.tb12676.x
  12. Wu, J.W., Lee, M.H., Ho, C.T. and Chang, S.S. Elucidation of the chemical structures of natural antioxidants isolated from rosemary. J. Am. Oil Chem. Soc. 59: 339-345 (1982) https://doi.org/10.1007/BF02541016
  13. Ruby, A.J., Kuttan, G., Babu, D.R. and Kuttan, R. Anti-tumor and antioxidant activity of natural curcuminoids. Cancer Lett. 94: 79-83 (1995) https://doi.org/10.1016/0304-3835(95)03827-J
  14. Byers, T. and Perry, G. Dietary carotenes, vitamin C and vitamin E as protective antioxidants in human cancers. Ann. Rev. Nutr. 12: 135-159 (1992)
  15. Abdullaev, F.I. and Gonzalez, M.E. Antitumor activity of natural substances: lectins and saffron, Arch. Latinoamericanos de Nutr. 47: 195-202 (1977)
  16. Yoshihiro, K. Function of spice and its utilization. Food Sci. 220: 41-53 (1996)
  17. Troll, W., Frenkel, K. and Teebor, G. Free oxygen radicals: necessary contributors to tumor promotion and cocarcinogenesis. Princess Takamatsu Symp. 14: 207-218 (1983)
  18. Chushman, D.W. and Cheung, H.S. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol. 20: 1637-1648 (1971) https://doi.org/10.1016/0006-2952(71)90292-9
  19. Singletary, K.W. and Rokusek, J.T. Tissue-specific enhancement of xenobiotic detoxification enzymes in mice by dietary rosemary extract. Plant Foods Human Nutr. 50: 47-53 (1997) https://doi.org/10.1007/BF02436042
  20. Kouchi, Y. Function of spice: The lastest study report. Up to date Food Proc. 32: 21-24 (1997)
  21. Kouchi, Y. Physiological actions of spices. Food Sci. 11: 48-58 (1992)
  22. Nagabhushan, M and Bhide, S.Y. Curcumin as an inhibitor of cancer. J. Am. Coll. Nutr. 11: 192-198 (1992)
  23. Hanif, R., Qiao, L., Shiff, S.J. and Rigas, B. Curcumin, a natural plant phenolic food additive, inhibits cell proliferation and induces cell cycle changes in colon adenocarcinoma cell lines by a prostaglandin-independednt pathway. J. Lab. Clin. Med. 130: 576-584 (1997) https://doi.org/10.1016/S0022-2143(97)90107-4