DOI QR코드

DOI QR Code

Antioxidative Activity of the Water Soluble Browning Reaction Products from Korean Red Ginseng

고려홍삼으로부터 분리한 수용성 갈변물질의 항산화 활성

  • Lee, Jong-Won (Ginseng Research Group, KT&G Central Research Institute) ;
  • Park, Chae-Kyu (Ginseng Research Group, KT&G Central Research Institute) ;
  • Do, Jae-Ho (Ginseng Research Group, KT&G Central Research Institute)
  • 이종원 (KT&G 중앙연구원 인삼연구소) ;
  • 박채규 (KT&G 중앙연구원 인삼연구소) ;
  • 도재호 (KT&G 중앙연구원 인삼연구소)
  • Published : 2005.03.01

Abstract

The purpose of this study was to investigate the biological activities of water soluble browning reaction products(WS-BRPs) isolated from korean red ginseng. Antioxidative activities of WS-BRPs were examined with the various systems. Three different fractions prepared by os moly tic treatment of WS-BRP(fraction L, S-l and S-2) were found to have an ability to donate hydrogen to DPPH and also exhibited the inhibitory activities in lipid peroxidation, consumption of oxygen and protein oxidation of mitochondrial fraction. Especially, L had the strongest activity of these three WS­BRPs in scavenging free radicals. Lipid peroxidation showed the antioxidant effect on linoleic acid oxidation inhibition ratio of $22.5\%,\;31.7\%,\;31.9\%\;and\;33.5\%$, respectivity. And the consumption of oxygen was strongly inhibited by $49.52\%,\;62,44,\;97.54\%$. But three WS-BRPs showed weak inhibitory activity on lipid peroxidation in rat hepatic microsomes.

홍삼에서 분리한 수용성 갈변물질의 항산화 활성을 DPPH 수소공여능 및 미토콘드리아 분획을 이용한 지질과산화, 산소 소모율 및 단백질 산화율을 조사한 결과 다음과 같은 결론을 얻었다. DPPH 수소공여능을 조사한 결과 수용성 갈변물질 S-1, S-2 분획은 반응시간이 경과함에 따라 완만하게 DPPH가 감소하였고, L 분획은 S-1, S-2 분획보다 시간이 경과함에 따라 감소폭이 증가하였다. 미토콘드리아 분획을 이용한 지질과산화 및 산소 소모율의 변화에서 첨가 농도가 높을수록 억제율이 높았으며, 특히, L분획이 S-1 및 S-2 분획보다 높은 활성을 보였다. 또한 수용성 갈변물질을 농도별로 각각 첨가했을시 단백질 산화에서 L분획에서 반응초기에 약간 급속히 진행되는 것으로 보이나, S-1과 S-2 분획에서는 비교적 농도 의존적으로 나타났으며, S-2 분획은 S-1 및 L 분획보다 억제율이 현저히 낮았다.

Keywords

References

  1. Yamaguchi, N., Tokoo, Y. and Koyama, Y. : Studies on the browning reaction product yielded by reducing sugar and amino acid. Part 1. Effect of browing reaction products on the stability of fats contained in biscuits and cookies. J. Food Sci. & Technol. Japan, 11, 184-189 (1964) https://doi.org/10.3136/nskkk1962.11.184
  2. Franzk, Cl. and Iwainsky, H. : Deut. Lebensm. Rundschau, 50, 252-257 (1954)
  3. Anderson, R. H., Moran, D. H. Huntly, T. E. and Holahan, J.L. : Responeses of cereals to antioxidants. Food Technol. 17, 1587-1590 (1963)
  4. Yamaguchi, N. and Koyama, Y. : Studies on the browning reaction poducts yielded by reducing sugar and amino acid. Part 1. Effect of the substance extracted from bisctits and cookies by several organic solvents on the stability of fat. J. Food Sci. & Technol. 14, 106-112 (1967a) https://doi.org/10.3136/nskkk1962.14.106
  5. Kawashima, K. H. Itoh and Chibata, I. : Antioxidant effect of peptidein combination with sugar on autoxidant of edible oils. Agric. Biol. Chem. 45, 987-992 (1981) https://doi.org/10.1271/bbb1961.45.987
  6. Griffith, T. and Johnson, J. A. : Relation of the browning reaction to storage stability of sugar cookies. Cereal Chem. 34, 159-169 (1957)
  7. Hwang, C. I. and Kim, D. H. : The antioxidant oxidants. Wld. Hlth. Org. Techn. Rept. Ser. 228-233 (1973)
  8. Kirigaya, N., Kato, H. and Fujimaki, M. : Studies on antioxidant of nonenzymatic browing products. part 1, Relations of color intensity and reductones with antioxidant activity of browning reaction products. J. Agric. Chem. Soc. 32, 289-290 (1968)
  9. Kirigaya, N., Kato, H. and Fujimaki, M. : Studies on antioxidant activity of nonenzymatic browning reaction products. Part 2. Antioxidant activity of nondialyzyble browning reaction product. J. Agric. Chem. Soc. 43, 484-491 (1969)
  10. Hathway, D. E. : Metabolic fat in animals of hindered phenolic antioxidants in releation to their safety evaluation and antioxidant function in food research. Academic press, New York, 15, 1-6 (1966)
  11. Branen, A. L. : Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52, 59-62 (1975) https://doi.org/10.1007/BF02901825
  12. Kim. D. Y. : Studies on the Browning of Red Ginseng. Korean Agricultural Chemical Society, 16, 60-77 (1973)
  13. Kim, S. D., Do, J. H. and Oh, H. I. : Antioxidant Activity of Panax Ginseng Browning Products. J. Korean Agriculturral Chemical Society, 24, 161-166 (1981)
  14. Choi, K J. and Kim, D. H. : The Characteristics and Antioxidant Activity of Non-enzymatic Browning Products from Fresh Ginseng Extracts and Those with Arginine or Glucose. Korean J. Ginseng Sci., 5, 8-14 (1981)
  15. Lee, J. W., Lee, S. K, Do, J. H. and Shim, K H. : Water Soluble Browning Reaction Pigments of Korean Red Ginseng (Panax ginseng C.A Meyer). Korean J. Ginseng Sci; 19, 244-248 (1995)
  16. Lee, J. W., Lee, S. K., Do, J. H. and Shim, K. H. : Browning Reaction of Fresh Ginseng(Panax ginseng C.A Meyer) as Affected by Heating Temperature. Korean J. Ginseng Sci., 19, 249-253 (1995)
  17. Lee, J. W., Ko, H. R. and Shim, K. H. : Structural Characteristics of the water Soluble Browning Reaction Products Isolated from Korean Red Ginseng. Korean J. Food & Nutr; 11, 499-505 (1998)
  18. Blois, M. S. : Antioxidant determination by the use of a stable free radical. Nature. 1981, 1199-1202 (1958)
  19. Yu, B. P., Masoro, E. J. and Murata, Bertrand, I. : Life span study of SPF fischer 344 male rats fed libitum or restricted diets, Longevity, growth, lean body mass and disease. J. Gerontol., 37, 130-135 (1982) https://doi.org/10.1093/geronj/37.2.130
  20. Buege, J. A. and Aust, S. D. : Microsomal lipid peroxidation, Methods Enzymol., 52, 302-308 (1978) https://doi.org/10.1016/S0076-6879(78)52032-6
  21. Levine, R. L, Willias, J. A., Stadtman, E. R. and Shacter, E. C. : Assays for determination oxidatively modified proteins. Methods Enzymol., 233, 346-350 (1994) https://doi.org/10.1016/S0076-6879(94)33040-9
  22. 中林敏郎, 木村進 : 食品と變色とその化學. 光琳書院, 東京, 日本, 223-289 (1967)
  23. Do, J. H., Kim, K H., lang, J. G., Yang, J. W. and Lee. K.S. : Changes in Color Intensity and Components during Browning Reaction of White Ginseng Water Extract. Korean J. Food Sci. Technol., 21, 480-483 (1989)
  24. Hashiba, H., Okuhara, A. and Iguchi, N. : Maillard reaction in food. Chemical Phy. and tech. Aspect (Oxford: Pergamon Press) 93-113 (1981)
  25. Do, J. H., Lee, J. W., Lee, S. K. and Sung, H. S. : Development of New Red Ginseng product of Anti-aging Function. Ginseng study report (new development part), (1995)
  26. Lee, J. H., Kim, M. H., Im, S. S., Kim, S. H. and Kim. G. E. : Antioxidative Materials in Domestic Meju and Doenjang Separation of Hydrophilic Brown Pigment and Their Antioxidant Activity. J. Korean Soc. Food Nutr; 24, 604-613 (1994)
  27. Yamaguchi, N. and Fujimaki, M. : Studies on browning reaction production from reducing sugars and amino acids. J. Food Sci. Technol., 20, 507-512 (1973) https://doi.org/10.3136/nskkk1962.20.507

Cited by

  1. Antioxidant and Antiobesity Activity of Solvent Fractions from Red Garlic vol.22, pp.7, 2012, https://doi.org/10.5352/JLS.2012.22.7.950
  2. Enhancing the Organoleptic and Functional Properties of Jujube by a Quick Aging Process vol.18, pp.1, 2013, https://doi.org/10.3746/pnf.2013.18.1.050
  3. The Physicochemical Characteristics and Antioxidant Properties of Commercial Nurungji Products in Korea vol.32, pp.5, 2016, https://doi.org/10.9724/kfcs.2016.32.5.575
  4. Prevention of Quality Changes in the Cultured Wild Ginseng During Storage vol.37, pp.10, 2008, https://doi.org/10.3746/jkfn.2008.37.10.1312
  5. Evaluation of Radical Scavenging Activity and Physical Properties of Textured Vegetable Protein Fermented by Solid Culture with Bacillus subtilis HA According to Fermentation Time vol.39, pp.6, 2010, https://doi.org/10.3746/jkfn.2010.39.6.872