DOI QR코드

DOI QR Code

Effects of Ramie Leaf according to Drying Methods on Antioxidant Activity and Growth Inhibitory Effects of Cancer Cells

건조방법에 따른 모시잎의 항산화 활성 및 암세포 증식 억제효과

  • Kim, Ah-Ra (Dept. of Food and Nutrition, Chosun University) ;
  • Kang, Su-Tae (Dept. of Food and Nutrition, Chosun University) ;
  • Jeong, Eun (Dept. of Food and Nutrition, Chosun University) ;
  • Lee, Jae-Joon (Dept. of Food and Nutrition, Chosun University)
  • 김아라 (조선대학교 식품영양학과) ;
  • 강수태 (조선대학교 식품영양학과) ;
  • 정은 (조선대학교 식품영양학과) ;
  • 이재준 (조선대학교 식품영양학과)
  • Received : 2014.01.14
  • Accepted : 2014.03.05
  • Published : 2014.05.31

Abstract

This study was carried out to discriminate the effects of the ramie leaf according to the drying methods (hot air drying and freeze drying) on antioxidative activity in vitro and antiproliferation in human cancer cells. There were no significant differences in total polyphenol content of ramie leaf ethanol extracts depending on the drying methods, but total flavonoid content was significantly higher in hot air dried ramie leaf (HR) than in freeze dried ramie leaf (FR). The DPPH radical scavenging activity of HR and FR ethanol extracts were found to be 77.74%, and 77.29% in 1000 ppm, respectively. Antioxidative index of HR and FR ethanol extracts measured by Rancimat were lower than those in BHT, BHA, and ascorbic acid, but were higher than that in control. The antiproliferation effect of 80% ethanol extracts of HR and FR on liver cancer cell line (H460), stomach cancer cell line (AGS), and lung cancer cell line (A549) were increased with a dose-dependent manner. The cancer cell growth inhibition activities of HR and FR ethanol extracts at the concentration of $800{\mu}g/mL$ showed greater than 80% on Hep G2 and A549 cell line, and greater than 75% on AGS cell line. These results suggest that HR and FR ethanol extracts possess potential antioxidative effect and antiproliferation in human cancer cells, and those activities of ramie leaf ethanol extracts depending on the drying methods were similar.

References

  1. Ha TY. 2006. Development of functional food materials for healthy life. Korean J Crop Sci 51: 26-39.
  2. Stadtman ER, Berlett BS. 1998. Reactive oxygen-mediated protein oxidation in aging and disease. Drug Metab Rev 30: 325-243. https://doi.org/10.3109/03602539808996310
  3. Park SY, Kim JW. 1992. Screening and isolation of the antitumor agents from medicinal plants (I). Kor J Pharmacogn 23: 264-267.
  4. Lee YM, Bae JH, Jung HY, Kim JH, Park DS. 2011. Antioxidant activity in water and methanol extracts from Korean edible wild plants. J Korean Soc Food Sci Nutr 40: 29-36. https://doi.org/10.3746/jkfn.2011.40.1.029
  5. Lee SJ. 1578. Boenchogangmeok. People's Health Publishing, Seoul, Korea. p 570-571.
  6. Yoon SJ, Jang MS. 2006. Characteristics of quality in Jeolpyun with different amounts of ramie. Korean J Food Cookery Sci 23: 636-641.
  7. Lee JJ, Park MR, Kim AR, Lee MY. 2011. Effects of ramie leaves on improvement of lipid metabolism and antiobesity effect in rats fed a high fat/high cholesterol diet. Korean J Food Sci Technol 43: 83-90. https://doi.org/10.9721/KJFST.2011.43.1.083
  8. Oh SH. 2012. Effects of ramie leaf on the loperamide-induced constipation in rats. MS Thesis. Chosun University, Gwangju, Korea.
  9. Kim OS. 2010. Physiological and quality characteristics of bakery products added with mosi leaf powder. PhD Dissertation. Sejong University, Seoul, Korea.
  10. Kim HJ, Choi JH, Kim HD, Park CC. 1994. A study on the improvement of antimicrobial activity and crease resistance of Korean traditional Hansan ramie fabrics. J Korean Soc Dyers and Finishers 6: 285-292.
  11. Park SS, Kim SI, Sim KH. 2011. The quality characteristics and antioxidative activity of Sulgidduk supplemented with ramie leaf powder. Korean J Food Cookery Sci 27: 763-772. https://doi.org/10.9724/kfcs.2011.27.6.763
  12. Paik JE, Bae HJ, Joo NM, Lee SJ, Jung HA, Ahn EM. 2010. The quality characteristics of cookies with added Boehmeria nivea. Korean J Food & Nutr 23: 446-452.
  13. Lee YJ, Woo KS, Jeong HS, Kim WJ. 2010. Quality characteristics of muffins with added dukeum (pan-fired) ramie leaf (Boehmeria nivea). Korean J Food Culture 25: 810-819.
  14. Jung IC, Park KS, Ha HC, Kim SH, Kwon YI, Lee JS. 1996. Antioxidative effects of fruit body and mycelial extracts of Pleurotus ostreatus. Korean J Food Sci Technol 28: 464-469.
  15. Park SJ, Lee JS, Hoe YH, Moon EY, Kang MH. 2008. Physiology activity of barley leaf using different drying methods. J Korean Soc Food Sci Nutr 37: 1627-1631. https://doi.org/10.3746/jkfn.2008.37.12.1627
  16. Son SM, Kwon HO, Lee JH. 2011. Physicochemical composition of Capsosiphon fulvescens according to drying methods. J Korean Soc Food Sci Nutr 40: 1582-1588. https://doi.org/10.3746/jkfn.2011.40.11.1582
  17. Lee SJ, Seo JK, Shin JH, Lee HJ, Sung NJ. 2008. Antioxidant activity of wa-song (Orostachys japonicus A. Berger) according to drying methods. J Korean Soc Food Sci Nutr 37: 605-611. https://doi.org/10.3746/jkfn.2008.37.5.605
  18. Kim HR, Seog EJ, Lee JH, Rhim JW. 2007. Physicochemical properties of onion powder as influenced by drying methods. J Korean Soc Food Sci Nutr 36: 342-347. https://doi.org/10.3746/jkfn.2007.36.3.342
  19. Chang YE, Kim JS. 2011. Effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. J Korean Soc Food Sci Nutr 40: 1680-1687. https://doi.org/10.3746/jkfn.2011.40.12.1680
  20. Kim JA, Lee JM. 2004. The changes in the chemical components and antioxidant activities in Ecklonia cava according to the drying methods. J Korean Home Econ Assoc 42: 193-203.
  21. Folin O, Denis W. 1912. On phosphotungastic phosphomolybdic compounds as color regents. J Biol Chem 12: 239-249.
  22. Chae SK, Kang GS, Ma SJ, Bang KW, Oh MW, Oh SH. 2002. Standard food analysis. Jigu-Moonwha Sa, Paju, Korea. p 381-382.
  23. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1203. https://doi.org/10.1038/1811199a0
  24. Joo KJ, Kim JJ. 2002. Oxidative stability and flavor compounds of sesame oils blended with vegetable oils. Korean J Food Sci Technol 34: 499-502.
  25. Ishiyama M, Tominaga H, Shiga M, Sasamoto K, Ohkura Y, Ueno K. 1996. A combined assay of cell viability and in vitro cytotoxicity with a highly water-soluble tetrazolium salt, neutral red and crystal violet. Biol Pharm Bull 19: 1518-1520. https://doi.org/10.1248/bpb.19.1518
  26. Lee YR, Nho JW, Hwang IG, Kim WJ, Lee YJ, Jeong HS. 2009. Chemical composition and antioxidant activity of ramie leaf (Boehmeria nivea L.). Food Sci Biotechnol 18: 1096-1099.
  27. Lee YM, Bae JH, Jung HY, Kim JH, Park DS. 2011. Antioxidant activity in water and methanol extracts from Korean edible wild plants. J Korean Soc Food Sci Nutr 40: 29-36. https://doi.org/10.3746/jkfn.2011.40.1.029
  28. Jin TY, Oh DH, Eun JB. 2006. Change of physicochemical characteristics and functional components in the raw materials of saengsik, uncooked food by drying methods. Korean J Food Sci Technol 38: 188-196.
  29. Jin TY, Quan WR, Wang MH. 2008. Change of physicochemical and sensory characteristics in the Codonopis lanceolata saengsik, uncooked food by drying methods. Korean J Food Sci Technol 40: 721-725.
  30. Kim YM, Choi MS, Bae JH, Yu SO, Cho JY, Heo BG. 2009. Physiological activity of bang-a, aster and lettuce greens by the different drying methods. J Bioenviron Control 18: 60-66.
  31. Park SS, Sim KH, Kim SI. 2010. Antioxidative activity of Boehmeria nivea L. Presented at the Korean Society of Food Preservation Annual Meeting, Gyeongju, Korea. p 318.
  32. Kim JH, Kim MK. 1999. Effect of dried leaf powders and ethanol extracts of perilla frutescens, Artemisia princeps var. orientalis and Aster scaber on lipid metabolism and antioxidative capacity in rats. Korean J Nutr 32: 540-551.
  33. Sakanka S, Kim M, Taniguchi M, Yamamoato T. 1989. Antibacterial substance in Japanese green tea extract against Streptococcus mutans, a cariognic bacterium. Agric Biol Chem 53: 2307-2311. https://doi.org/10.1271/bbb1961.53.2307
  34. Park CS, Kwon CJ, Choi MA, Park GS, Choi KH. 2002. Antioxidative and nitrite scavenging activities of mugwort and pine needle extracts. Korean J Food Preserv 9: 248-252.
  35. Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239.
  36. Lee JS, Park YK, Ahn YS, Kim HS, Chung MN, Jeong BC, Bang JK. 2007. Antioxidative and biological activities of sweetpotato tips. Korean J Crop Sci 52: 228-238.
  37. Kim EY, Baik IH, Kim JH Kim SR, Rhyu MR. 2004. Screening of the antioxidant activity of some medicinal plants. Korean J Food Sci Technol 36: 333-338.
  38. Jung MJ, Yin Y, Heo IS, Wang MH. 2008. Antioxidant and anticancer activities of extract from Artemisia capillares. Kor J Pharmacogn 39: 194-198.
  39. Xu Q, Mori H, Sakamoto O, Uesugi Y, Koda A. 1989. Immunological mechanisms of antitumor activity of some kinds of crude drugs on tumor necrosis factor production. Int J Immunopharmacol 11: 607-613. https://doi.org/10.1016/0192-0561(89)90145-8
  40. Ryu JH, Lee SL, Kim MJ, Shin JH, Kang SK, Cho KM, Sung NJ. 2011. Antioxidant and anticancer activities of Artemisia annua L. and determination of functional compounds. J Korean Soc Food Sci Nutr 40: 509-516. https://doi.org/10.3746/jkfn.2011.40.4.509
  41. Kim IS, Park KS, Yu HH, Shin MK. 2009. Antioxidant activities and cell viability against cancer cells of Adenophora remotiflora leaves. J East Asian Soc Dietary Life 19: 384-394.
  42. Seo HS, Chung BH, Cho YG. 2008. The antioxidant and anticancer effects of butterbur (Petasites japonicus) extracts. Korean J Plant Res 21: 265-269.
  43. Park CS, Kim ML. 2006. Functional properties of mugwort extracts and quality characteristics of noodles added mugwort powder. Korean J Food Preserv 13: 161-167.
  44. Lee MK, Choi GP, Ryu LH, Lee GY, Yu CY, Lee HY. 2004. Enhanced immune activity and cytotoxicity of Artemisia capilaris Thunb extracts against human cell line. Korean J Medicinal Crop Sci 12: 36-42.
  45. Kim EJ, Jung SW, Choi KP, Han SS. 1998. Cytotoxic effect of the pine needle extracts. Korean J Food Sci Technol 30: 213-217.

Cited by

  1. Changes in Physicochemical Properties of Actinidia arguta (Siebold & Zucc.) Planch. ex Miq. by Blanching, Drying, and Fermentation vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.425
  2. Quality Characteristics of Yanggaeng containing Pomegranate (Punica granatum) Powder vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.906