Antioxidative Activity and Nitrite Scavenging Ability of Ethanol Extract from Phyllostachys bambusoides

대나무 에탄올추출물의 항산화 효과 및 아질산염 소거작용

  • Lim, Jin-A (Department of Herbal Resources, Professional Graduate School of Oriental Medicine and Institute of Basic Natural Sciences, Wonkwang University) ;
  • Na, Young-Soon (Division of Fashion and Beauty, Konyang University) ;
  • Baek, Seung-Hwa (Department of Herbal Resources, Professional Graduate School of Oriental Medicine and Institute of Basic Natural Sciences, Wonkwang University)
  • 임진아 (원광대학교 한의학전문대학원 한약자원개발학과, 기초자연과학연구소) ;
  • 나영순 (건양대학교 패션뷰티디지인학부) ;
  • 백승화 (원광대학교 한의학전문대학원 한약자원개발학과, 기초자연과학연구소)
  • Published : 2004.04.30

Abstract

Efficacy of antioxidative activity and nitrite scavenging ability of ethanol extract of Phyllostachys bambusoides S. et Z. (P. bambusoides) was investigated. Electron-donating ability of ethanol extract at $RC_{50}$ was $116.75\;{\mu}g/mL$. After addition of 0.92 mg/mL ethanol extract, autooxidation of pyrogallol decreased to 44% by superoxide dismutase-like activity. In antioxidative activity of ethanol extract against linoleic acid during incubation times of 4 and 6 day at $40^{\circ}C$, TBA values decreased by 74.76 and 58.48% with addition of 50 mg/mL, respectively. Nitrite scavenging ability showed the most remarkable effect at pH 1.2, decreasing to 43% by addition of 0.2 mg/mL. These results suggest that ethanol extract of P. bambusoides can be used in bioactive and functional material.

본 연구는 왕대나무 줄기의 생리황성 및 기능성을 검토하기 위해서 왕대나무 줄기를 에탄올로 추출하여, 추출물의 항산화 효과와 아질산염 소거능을 측정하였다. 그 결과, 왕대나무 줄기 에탄올 추출물의 전자공여능($RC_{50}$)은 $116.75\;{\mu}g/mL$로 나타났고 SOD 유사활성은 추출물(0.92 mg/mL)을 첨가하였을 때 43.88%로 가장 높게 관찰되었으며, linoleic acid에 대한 항산화력은 추출물($50\;{\mu}g/mL$)을 첨가하여 TBA값을 측정한 결과 배양시간 4일과 6일 경과 후 각각 74.76%, 54.48% 감소율을 보임으로써 효과적인 항산화 효과를 나타내었다. 아질산염 소거능은 추출물(0.2 mg/mL)을 첨가하였을 때 pH 1.2 조건에서 43.02%로 가장 높게 나타났으며 pH가 증가할수록 감소하였다. 이상의 결과를 종합하면 왕대나무 줄기의 에탄올 추출물은 항산화 효과와 아질산염 소거능이 있는 물질을 함유한 것으로 판단된다. 추후, 왕대나무의 항산화 효과와 아질산염 소거능을 나타내는 원인물질에 대한 연구가 진행되어야 할 것이다.

Keywords

References

  1. Fridorich I. The biological activity of oxygen radicals. Science 201: 875-881 (1978) https://doi.org/10.1126/science.210504
  2. Gardner DR, Fridorich I. Superoxide sensitivity of Escherichia coli 6-phospho gluconate dehydratase. J. Biol. Chem. 266: 1478-1483 (1991)
  3. Imlay IA, Linn S. DNA damage and oxygen radical toxicity. Science 240: 1302-1309 (1986)
  4. Dziezak JD. Antioxidants. Food Technol. 40: 94-102 (1986)
  5. Branen AL. Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52: 59-63 (1975) https://doi.org/10.1007/BF02901825
  6. Mang YS, Park HK. Antioxidant activity of ethanol extract from Dodok (Codonopsis lanceolata). Korean J. Food Sci. Technol. 23: 311-316 (1991)
  7. Ahn CY, Hyun KH, Park KH. Investigation of antioxidative substance in black sesame seed. Korean J. Food Sci. Technol. 24: 31-36 (1992)
  8. Choi U, Shin DH, Chang YS, Shin JI. Antioxidant activity of ethanol extract from Rhus javanica Linne on edible oil. Korean J. Food Sci. Technol. 24: 320-325 (1992)
  9. Woo N, Ahn MS, Lee KY. Antioxidant effect of Aloe (Aloe arborescences) extracts on linoleic acid and soybean oil. Korean J. Soc. Food Sci. 11: 536-541 (1995)
  10. Bae EA, Moon GS. A study on the antioxidative activities of Korean soybeans. J. Korean Soc. Food Sci. Nutr. 26: 203-208 (1997)
  11. Jung GT, Ju IO, Choi JS, Hong JS. The antioxidative, antimicrobial and nitrate scavenging effects of Schizandra Chinesis RUPRECHT (Omija) seed. Korean J. Food Sci. Technol. 32: 928-935 (2000)
  12. Jeong EJ. Antioxidative and nitrite scavenging effects of solvent extracts from Gyrophora esculenta. Korean J. Food Nutr. 11: 426-430 (1998)
  13. Kim SM, Cho YS, Sung SK. Effect of ethanol extracts in Pinus densiflora, Lithospermum erthrorhizon on lipid oxidation of oil emulsion. J. Korean Soc. Food Sci. Nutr. 28: 984-989 (1999)
  14. Cha JY, Kim HJ, Chung CH, Cho YS. Antioxidative activities and contents of polyphenolic compound of Cudrania tricuspidata. J. Korean Soc. Food Sci. Nutr. 28: 1310-1315 (1999)
  15. Christiansen LN, Tompkin RB, Shaparis AB, Kueper TV, Johnston RW, Kautter DA, Kolari OJ. Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon. Appl. Microbiol. 27: 733-7 (1974)
  16. Macrae R, Robinson RK, Sadler MJ. Encyclopedia of Food Science Food Technology and Nutrition. Academic Press, New York, NY, USA. pp. 3240-3249 (1993)
  17. Bartsh H, Ohshima H, Pignatell B. Inhibition of endogenous nitrosation: Mechanism and implications in human cancer prevention. Mut. Res. 202: 307-324 (1988) https://doi.org/10.1016/0027-5107(88)90194-7
  18. Kim DS, Ahn BW, Yeum DM, Lee DH, Kim SB, Park YH. Degradation of carcinogenic nitrosamine formation factor by natural food components. 1. Nitrite-scavenging effects of vegetable extracts. Bull. Korean Fish. Soc. 20: 463-468 (1987)
  19. Mirvish SS. Kinetics of dimethylamine nitrosation in relation to nitrosamine carcinogenesis. J. Natl. Cancer Inst. 44: 633-639 (1970)
  20. Kato H, Lee IE, Chyuen NV, Kim SB, Hayase F. Inhibitory of nitrosamine formation by nondialyzable melanoidins. Agric. Biol. Chem. 51(1): 1333-1338 (1987) https://doi.org/10.1271/bbb1961.51.1333
  21. Cooney RV, Ross PD. N-Nitrosation and N-nitration of morpholine by nitrogen dioxide in aqueous solution: Effects of vanillin and related phenols. J. Agric. Food Chem. 35: 789-796 (1987) https://doi.org/10.1021/jf00077a036
  22. Kim SB, Ahn BW, Yeum DM, Lee DH, Park YH, Kim DS. Deg-radation of carcinogenic nitrosamine formation factor by natural food components. 2. Nitrite-scavenging effects of seaweed extracts. Bull. Korean Fish. Soc. 20: 469-475 (1987)
  23. Lee GD, Chang HG, Kim HK. Antioxidative and nitrite-scavenging activities of edible mushrooms. Korean J. Food Sci. Technol. 29: 432-436 (1997)
  24. Ha JU, Ryu YK, Park HJ. Nitrite scavenging ability and antioxidant activity of water extract and ethanol extract from Cassia fora L. and Pueraria thunbergiana. Korean J. Food Sci. Ani. Resour. 21: 1-9 (2001)
  25. Dictionary of Encylopedia Science. Constitnent and Usefulness of Medical Plants. Iluelseugak, Seoul, Korea. p. 653 (1991)
  26. Baek JW, Chung SH, Moon GS. Antimicrobial activities of ethanol extracts from Korean bamboo culms and leaves. Korean J. Food Sci. Technol. 34: 1073-1078 (2002)
  27. Lee SK. Antimicrobial activity of bamboo (Phyllostachys bambusoides) essential oil. J. Food Hyg. Safety 15: 55-59 (2000)
  28. Blois MS. Antioxidant determination by the use a stable free radical. Nature 26: 1199-1200 (1958)
  29. Marklund S, Marklund G. Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47: 468-474 (1974)
  30. Kim YJ, Kim CK, Kwon YJ. Isolation of antioxidative components of Perillae semen. Korean J. Food Sci. Technol. 29: 38-43 (1997)
  31. Cho SY, Han YB, Shin KH. Screening for antioxidant activity of edible plants. J. Korean Soc. Food Sci. Nutr. 30: 133-137 (2001)
  32. Kim NK, Cho SH, Lee SD, Ryu JS, Shim KH. Functional properties and antimicrobial activity of bamboo (Phyllostachys sp.) extracts. Korean J. Postharvest Sci. Technol. 8: 475-480 (2001)
  33. Donnelly JK, McLellan KM, Walker JL, Robinson DS. Superoxide dismutase in foods: A review. Food Chem. 33: 243-270 (1989) https://doi.org/10.1016/0308-8146(89)90036-8
  34. Kim SJ, Han DS, Moon KD, Rhee JS. Measurement of superoxide dismutase-like activity of natural antioxidants. Biosci. Biotechnol. Biochem. 59: 822-826 (1995) https://doi.org/10.1271/bbb.59.822
  35. Korycka-Dahl M, Richardson T, Hicks CL. Superoxide dismutase activity in bovine milk serum. J. Food Prot. 42: 867-871 (1979) https://doi.org/10.4315/0362-028X-42.11.867
  36. Kim DG, Son DH, Choi UK, Cho YS, Kim SM. The antioxidant ability and nitrite scavenging ability of Poria cocos. J. Korean Soc. Food Sci. Nutr. 31: 1097-1101 (2002) https://doi.org/10.3746/jkfn.2002.31.6.1097
  37. Kim NJ, Lee SJ, Kwon CH, Hong ND. Antilipoeroxidatant effects of leaves of Phyllostachys bambusoides S. et Z. Korean J. Pharmacogn. 26: 368-376 (1995)
  38. Kang YH, Park YK, Lee GD. The nitrite scavenging and electron donating ability of phenolic compound. Korean J. Food Sci. Technol. 28: 232-239 (1996)
  39. Gray JI, Dugan Jr LR. Inhibition of N-nitrosamine formation in model food systems. J. Food Sci. 40: 981-984 (1975) https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  40. Leaf CD, Vecchio AJ, Roe DA, Hotchkiss JH. Influence of ascorbic acid dose on N-nitrosoproline formation in humans. Carcinogenesis 8: 791-795 (1987) https://doi.org/10.1093/carcin/8.6.791
  41. Mirvish SS. Formation of N-nitroso compounds: Chemistry, kinetics, and in vivo occurrence. Toxicol. Appl. Pharmacol. 31: 325-351 (1975) https://doi.org/10.1016/0041-008X(75)90255-0