Studies on the Biological Activity of Rosemarinus officinalis L.

Rosemary (Rosemarinus officinalis L.) 추출물의 생리활성 탐색

  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Kim, Jeung-Hoan (Department of Food Engineering, Sangju National University) ;
  • Yoon, So-Jung (Department of Food Engineering, Sangju National University) ;
  • Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University) ;
  • Choi, Ung-Kyu (Department of Oriental Medical Food & Nutrition, Asia University)
  • 조영제 (상주대학교 식품공학과) ;
  • 김정환 (상주대학교 식품공학과) ;
  • 윤소정 (상주대학교 식품공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 최웅규 (아시아대학교 한방식품영양학과)
  • Published : 2005.12.31

Abstract

Based on their biological activity, phenols from rosemary extract were evaluated for inhibition of Helicobacter pylori. Contents of total phenolic compounds and inhibition zone of water and ethanol extracts from rosemary were 24.3mg/g and 25.7mg/g, and 11mm, 14mm, and, at $200{\mu}g/mL$ phenol content, 20.9% and 78.2% inhibitory activities were observed, respectively. Electron donating abilities and 2.2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid cation radicals of water and ethanol extracts were 89.1% and 62.0% and 98.4% and 96.5%, respectively. Thiobarbituric acid reactive substances values of all extracts were lower than that of control. Ethanol extract showed 98.8% angiotensin-converting enzyme inhibitory activity. Xanthin oxidase inhibitory activities of water and ethanol extracts were very high, at 84.8%, 100%, respectively. These results indicated phenolic compounds from rosemary can be utilize as a potential antioxidant, antimicrobial, anti-hypertension and anti-gout sources.

Keywords

Biological activity;Helicobacter pylori;Angiotensin converting enzyme;Xanthin oxidase

References

  1. Elena I, Alejandro C, Antonio LC, Francisco JS, Sofia C, Guillermo R. Combined use of supercritical fluid extraction, micellar electrokinetic chromatography, and reverse phase high performance liquid chromatography for the analysis of antioxidants from rosemary iRosemarinus officinalis). J. Agric. Food Chem. 48: 4060-4065 (2000) https://doi.org/10.1021/jf0002692
  2. Choo JJ, Kwak YS. Quality stability of the herb pill coated with edible oils containing rosemary essential oil. J. Food Culture 18: 134-138 (2003)
  3. Dural B, Shetty K. The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed and root extract. J. Food Biochem. 25: 361-377 (2001) https://doi.org/10.1111/j.1745-4514.2001.tb00746.x
  4. Cushman DW, Ondetti MA. Inhibitors of angiotensin converting enzyme for treatment of hypertension. Biochem. Pharmacol. 29: 1871-1877 (1980) https://doi.org/10.1016/0006-2952(80)90096-9
  5. Lee DH, Kim JH, Kim NM, Pack JS, Lee JS. Manufacture and physiological functionality of Korean traditional liquorny using Paecilomyese japonica. Korean J. Mycal. 30: 141-146 (2002)
  6. Yagi K. Lipid peroxides and human diease. Chem. Phys. Lipids 45: 337-340 (1987) https://doi.org/10.1016/0009-3084(87)90071-5
  7. Kyrtopoulos SA. N-nitroso compound formation in human gastric juice. Cancer Surveys 8: 423-442 (1989)
  8. Baik SC, King JB, Cho MJ, Kim YC, Park CK, Ryou HH, Choi HJ, Rhee KH. Prevalence of H. pylori infection among normal Korean adults (in Korean). J. Korean Soc. Microbiol. 25: 455-462 (1990)
  9. Andarwulan N, Shetty K. Phenolic content in differentiated tissue cultures of untransformed and Agrobacterium-transformed roots of anise (Pimpinella anisum L.) J. Agric. Food Chem. 47: 1776-1780 (1999) https://doi.org/10.1021/jf981214r
  10. Tabak M, Armom R, Potasman I, Neeman I. In vitro inhibition of Helicobacter pylori by extracts of thyme. J. Appl. Bacteriol. 80: 667 -672 (1996) https://doi.org/10.1111/j.1365-2672.1996.tb03272.x
  11. Choi DE. Natural antioxidant from plant material. In: Phenolic compounds in food and their effects on health. Huang MT, Ho CT, Lee CY. (eds). J. Am. Chem. Soc. (1992)
  12. Blois MS. Antioxidant determination by the use of stable free radical. Nature 26: 1198-1199 (1958)
  13. Cavidson PH, Parish ME. Methods of testing the efficacy of food antimicrobials. Food Technol. 43: 148-152 (1989)
  14. Hotano T, Yasuhara T, Yoshihara R, Okuda T. Inhibitory effects of galloylated flaconoids on xanthine oxidase. Planta Med. 57: 83-86 (1991) https://doi.org/10.1055/s-2006-960028
  15. Buege JA, Aust SD. Microsomal lipid peroxidation. Method enzymol. 105: 302-310 (1978)
  16. Rim YS, Park YM, Park MS, Kim MJ, Choi YH. Screening of antioxidant and antimicrobial activity in native plants. Korean J. Medicinal Crop. Sci. 8: 342-350 (2000)
  17. Moon KD, Byun JA, Kim SJ, Han DS. Screening of natural preservatives to inhibit kimchi fermentation. Korean J. Food Sci. Technol. 27: 257-263 (1995)
  18. Pellegrin N, Roberta R, Min Y, Catherine RE. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activites applying 2.2'-Azinobis (3-ehylenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Method Enzymol. 299: 379-389 (1998)
  19. Choi YC, Kim MG, Shin JJ, Park JM, Lee JS. The antioxidant activities of the some commercial teas. J. Korean Soc. Food Sci. Nutr. 32: 723-727 (2003) https://doi.org/10.3746/jkfn.2003.32.5.723
  20. Choi HS. Peroxide and nutrition of lipids. J. Korean Soc. Technol. 28: 867-878 (1994)
  21. Kameda K, Takaku T, Okuda H, Kimura Y. Inhibitory effects of various flavonoids isolated from leaves of persimmon on angiotensin-converting enzyme activity. J. Nat. Products 50: 680-685 (1987) https://doi.org/10.1021/np50052a017
  22. HO CT. Phenolic compounds in food. pp. 2-7. In: Phenolic compounds in food and their effects on health II. Huang MT, HO CT, Lee CY (eds). Maple Press, New York, NY, USA (1992)
  23. Stirpe F, Corte ED. The regulation of rat liver xanthine oxidase. J. Biol. Chem. 244: 3855-3863 (1969)
  24. Rhee KH, Cho MJ, Kim JB, Choi SK, Kim YC. Bacteriological characteristics of campylobacter pylori (in Korean). J. Korean Soc. Microbiol. 23: 17-26 (1988)
  25. Chang SS, Biserka OM. Oliver AL, Huang CL. National antioxidant from rosemary and sage. J. Food Sci. 42: 1102 (1997) https://doi.org/10.1111/j.1365-2621.1977.tb12653.x
  26. Tarladigis BG, Watts BM, Younathan MT, Dugan LR. A distillation method for the quantitative determination of malonaldehyde in rancid food. J. Am. Oil Chem. Soc. 37: 44-49 (1960) https://doi.org/10.1007/BF02630824