복분자주 주박의 항균, 항산화 및 항혈전 활성

DOI QR코드

DOI QR Code

김미선;강동균;신우창;손호용
Kim, Mi-Sun;Kang, Dong-Kyoon;Shin, Woo-Chang;Sohn, Ho-Yong

  • 투고 : 2015.07.08
  • 심사 : 2015.07.09
  • 발행 : 2015.07.30

초록

복분자는 당도가 낮고 신맛이 강해 과실주로 주로 제조되고 있으며, 복분자주 제조 후 부생되는 주박은 대부분 폐기되고 있다. 본 연구에서는 현재까지 생리활성이 보고된 바 없는 복분자주 주박을 대상으로 열수 추출물, ethanol 추출물 및 이들의 다양한 분획물을 조제하여 항균, 항산화 및 항혈전 활성을 평가하였다. 그 결과, 복분자주 주박의 ethylacetate (EA) 분획은 413~459 mg/g의 높은 polyphenol을 함유하고 있으며, 그람양성세균에 대한 강력한 성장억제 활성과, DPPH 음이온, ABTS 양이온에 대한 우수한 radical 소거능, nitrite 소거능 및 환원력을 나타내었다. 또한 혈액내의 thrombin, prothrombin, coagulation factor 에 대한 저해를 통한 혈액응고저해 활성이 우수하였다. 복분자주 주박의 butanol 분획은 우수한 항산화력과 함께 내인성 혈전 생성에 관련된 aPTT 연장활성을 나타내었으며, aspirin에 필적하는 강력한 혈소판 응집저해 활성을 나타내었다. 한편 복분자주 주박의 열수 추출물의 순차적 유기용매 분획 후의 물 잔류물은 aspirin보다 강력한 혈소판 응집저해를 나타내어 새로운 항혈소판제 개발 소재로 이용 가능함을 확인하였다. 본 연구결과는 폐기되고 있는 복분자주 주박을 이용한 고부가가치 식품 및 향장소재 개발이 가능함을 제시하고 있다.

키워드

Anti-microbial;anti-oxidant;anti-thrombosis;lees of bokbunja;Rubus coreanus Miquel

참고문헌

  1. Son, W. R. and Choi, S. W. 2013. Biological activity and analysis of α-glucosidase inhibitor from mulberry (Morus alba L.) wine. Kor. J. Food Preserv. 20, 877-885. https://doi.org/10.11002/kjfp.2013.20.6.877
  2. Sweeney, J. D., Hoerning, L. A., Behrens, A. N., Novak, E. and Swank, R. T. 1990. Thrombocytopenia after desmopressin but absence of in-vitro hypersensitivity to ristocetin. Amer. J. Clin. Path. 93, 522-525. https://doi.org/10.1093/ajcp/93.4.522
  3. Takahashi, K., Izumi, K., Nakahata, E., Hirata, M., Sawada, K., Tsuge, K., Nagao, K. and Kitagaki, H. 2014. Quantification and structural determination of glucosyceramides contained in sake lees. J. Oleo. Sci. 63, 15-23. https://doi.org/10.5650/jos.ess13086
  4. Valentina, U., Fabcic, J. and Stampar. F. 2007. Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chem. 107, 185-192.
  5. Yang, H. J., Jeong, S. J., Jeong, S. Y., Heo, J. H. and Jeong, D. Y. 2015. Screening of biogenic amine non-producing yeast and optimization of culture conditions using statistical method for manufacturing black raspberry wine. J. Kor. Soc. Food Sci. Nutr. 44, 592-601. https://doi.org/10.3746/jkfn.2015.44.4.592
  6. Yang, H. M., Lim, S. S., Lee, Y. S., Shin, H. K., Oh, Y. S. and Kim, J. K. 2007. Comparison of the anti-inflammatory effects of the extracts from Rubus coreanus and Rubus occidentalis. Kor. J. Food Sci. Technol. 39, 342-347.
  7. Yoon, H. J., Park. S. Y., Oh, S. T., Lee, K. Y. and Yang, S. Y. 2011. Extract of Rubus coreanus fruits increases expression and activity of endothelial nitric oxide synthase in the human umbilical vein endothelial cells. J. Life Sci. 21, 44-55. https://doi.org/10.5352/JLS.2011.21.1.44
  8. Lee, M. W. 1995. Phenolic compounds from the leaves of Rubus coreanum. Yakhak Hoeji 39, 200-204.
  9. Lee, S. J. 2013. Physico-chemical characteristics of black raspberry fruits (Bokbunja) and wines in Korea. Kor. J. Food Sci. Technol 45, 451-459. https://doi.org/10.9721/KJFST.2013.45.4.451
  10. Lee, Y., Kim, J. C., Hwang, K. T., Kim, D. H. and Jung, C. M. 2013. Quality characteristics of black raspberry wine fermented with different yeasts. J. Kor. Soc. Food Sci. Nutr. 42, 784-791. https://doi.org/10.3746/jkfn.2013.42.5.784
  11. Lee, S. J. and Ahn, B. M. 2009. Changes in physicochemical characteristics of black raspberry wines from different regions during fermentation. Kor. J. Food Sci. Technol. 41, 662-667
  12. Lee, S. J., Choi, H. R., Lee, J. H., Kwon, J. W. Lee, H. K. Jeong, J. T. and Lee, T. B. 2014. Effects of unripe black raspberry extracts on prostate cancer cell line and rat model of benign prostatic hyperplasia. J. Kor. Soc Food Sci. Nutr. 43, 507-515. https://doi.org/10.3746/jkfn.2014.43.4.507
  13. Lee, S. M., Lee, S. J., Kwon, Y. Y., Baek, S. H., Kim, J. S., Sohn, H. Y. and Shin, W. C. 2014. Skin whitening and anti-wrinkle effects of extract from Jubak of oriental herbal liquor. J. Kor. Soc. Food Sci. Nutr. 43, 1695-1700. https://doi.org/10.3746/jkfn.2014.43.11.1695
  14. Miller, G. L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31, 426-428. https://doi.org/10.1021/ac60147a030
  15. Park, M. J., Kang, H. T., Kim, M. S., Shin, W. C., Sohn, H. Y. and Kim, J. S. 2014. Anti-inflammatory effects of extracts and their solvent fractions of rice wine lees. J. Life Sci. 24, 843-850. https://doi.org/10.5352/JLS.2014.24.8.843
  16. Singleton, V. L., Orthofer, R. and Lamuela-Raventos, R. M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocaleau reagent. Methods Enzymol. 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  17. Kim, M. S., Lee, Y. S., Kim, J. S., Shin, W. C. and Sohn, H. Y. 2014. Anti-microbial and anti-thrombosis activities of lees of sweet potato soju. Kor. J. Microbiol. Biotechnol. 42, 258-266. https://doi.org/10.4014/kjmb.1405.05005
  18. Lee, H. S., Hong, K. H., Kim, J. Y., Kim, D. H., Yoon, C. H. and Kim, S. M. 2009. Blood pressure lowering effect of Korean turbid rice wine (Takju) lees extracts in spontaneously hypertensive rat (SHR). Kor. J. Food Culture 24, 338- 343.
  19. Kim, M. S., Lee, Y. S., Kim, J. S., Shin, W. C. and Sohn, H. Y. 2015. Evaluation of in-vitro antithrombosis and anti-oxidation activity of lees of takju (Wookukseng). J. Life Sci. 25, 425-432. https://doi.org/10.5352/JLS.2015.25.4.425
  20. Kim, T. Y., Jeon, T. W., Yeo, S. H., Kim, S. B., Kim, J. S. and Kwak, J. S. 2010. Antimicrobial, antioxidant and SOD-like activity effect of jubak extracts. Kor. J. Food Nutr. 23, 299-305.
  21. Kwon, S. C., Jeon, T. W., Park. J. S., Kwak, J. S. and Kim, T. Y. 2012. Inhibitory effect on tyrosinase, ACE, and xanthine oxidase and nitrite scavenging activities of Jubak (alcohol filter cake) extracts. J. Kor. Soc. Food Sci. Nutr. 41, 1191-1196. https://doi.org/10.3746/jkfn.2012.41.9.1191
  22. Lee, H. S., Hong, K. H., Yoon, C. H., Kim, J. M. and Kim, S. M. 2009. Effect of Korean turbid rice wine (Takju) lees extract on blood glucose in the db/db mouse. Kor. J. Food Culture 24, 219-223.
  23. Lee, J. H., Choi, H. R., Lee, S. J., Lee, M. J., Ko, Y. J., Kwon, J. W. and Lee T. B. 2014. Blood pressure modulating effects of black raspberry extracts in vitro and in vivo. Kor. J. Food Sci. Technol. 46, 375-383 https://doi.org/10.9721/KJFST.2014.46.3.375
  24. Lee, M. K., Lee, H. S., Choi, G. P., Oh, D. H., Kim, J. D., Yu, C. Y. and Lee, H. Y. 2003. Screening of biological activities of the extracts from Rubus coreanum Miq. Kor. J. Medicinal Crop Sci. 11, 5-12
  25. Cha, W. S., Park, M, S. and Park, K. M. 2001. Physiological activities of Rubus coreanus Miquel. Kor. J. Food Sci. Technol. 33, 409-415.
  26. Chung, T. H., Kim, J. C., Lee, C. Y., Moon, M. K., Chae, S. C., Lee, I. S., Kim, S. H., Hahn, K. S. and Lee, I. P. 1997. Potential antiviral effects of Terminalis chebula, Sanguisorba officinalis, Rubus coreanus and Rheum palmatum against duck hepatitas B virus (DHBV). Phytother. Res. 11, 179-182. https://doi.org/10.1002/(SICI)1099-1573(199705)11:3<179::AID-PTR50>3.0.CO;2-F
  27. Chen, H., Qi, X., He, C., Yin, Z., Fan, D. and Han, G. 2013. Coagulation imbalance may not contribute to the development of portal vein thrombosis in patients with cirrhosis. Thrombosis Res. 131, 173-177. https://doi.org/10.1016/j.thromres.2012.11.003
  28. Choi, H. S., Kim, M. K., Park, H. S., Kim, Y. S. and Shin, D. H. 2006. Alcoholic fermentation of bokbunja (Rubus coreanus Miq.) wine. Kor. J. Food Sci. Technol. 38, 543-547.
  29. Choi. J., Lee, K. T., Ha, J., Yun, S. Y., Ko, C. D., Jung, H. J. and Park, H. J. 2003. Antinociceptive and anti-inflammatory effects of Niga-ichigoside F1 and 23-hydroxytormentic acid obtained from Rubus coreanus. Biol. Pharm. Bull. 26, 1436-1441. https://doi.org/10.1248/bpb.26.1436
  30. Jeon, H. J., Noda, M., Murayama, M., Matoba, Y., Kumagai, T. and Sugiyama, M. 2006. Identification and kinetic study of tyrosinase inhibitors found in sake lees. J. Agric. Food Chem. 54, 9827-9833. https://doi.org/10.1021/jf062315p
  31. Kang, H. T., Lee, S. H., Kim, S. Y., Kim, M. S., Shin, W. C., Sohn, H. Y. and Kim, J. S. 2014. Anti-proliferative activities of solvent fractions of lees extract in human colorectal HCT116 cells. J. Life Sci. 24, 967-972. https://doi.org/10.5352/JLS.2014.24.9.967
  32. Kim, M. S., Lee, Y. S., Kim, J. S., Shin, W. C. and Sohn, H. Y. 2014. Evaluation of in-vitro antithrombosis activity of lees of Korean traditional wine. J. Life Sci. 24, 865-872. https://doi.org/10.5352/JLS.2014.24.8.865

피인용 문헌

  1. 1. Application of the Lees of Domestic Traditional Wine and its Useful Biological Activity vol.25, pp.9, 2015, doi:10.5352/JLS.2015.25.7.757