Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

The Effects of Mulberry Fruit Extract Supplementation on the Serum Mineral Contents and Oxidative Stress Markers of Middle-Aged Humans Living in Choongnam Area

오디추출물 급여가 충남 일부지역에 거주하는 중년 남, 녀의 혈청 무기질 수준 및 항산화 관련 인자에 미친 영향

  • Kim, Ae-Jung (Department of Food and Nutrition, Hyejeon College) ;
  • Kim, Hyun-Bok (National Institute of Agriculture Science and Technology, RDA) ;
  • Bang, In-Soo (Department of Food Science & Technology, Kongju University) ;
  • Kim, Sun-Yeou (Graduate School of East-West Medical Science, Kyunghee University)
  • 김애정 (혜전대학 식품영양과) ;
  • 김현복 (농촌진흥청 농업과학기술원) ;
  • 방인수 (공주대학교 식품공학과) ;
  • 김선여 (경희대학교 동서의학대학원)
  • Published : 2006.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of mulberry fruit extract (MFE) on the levels of serum mineral and serum oxidative stress markers on 31 middle-aged humans (16 males and 15 females) supplemented with MFE for 4 weeks were investigated. Contents of mineral per 100 g MFE were 80.66 (Ca), 12.26 (Mg), 6.26 (Fe), 0.05 (Cu), and 4.04 mg (Zn). Relative scavenging activities of MFE and its cyanidin-3-glucoside on 1,1-diphenyl-2-picrylhydrazyl (DPPH) were 34 and 85%, respectively, using ascorbic acid as standard. Anthropometry measurements, serum mineral (Ca, Mg, Fe, Cu, and Zn)levels, and serum oxidative stress markers were analyzed before and after supplementation of MFE. After supplementation of MFE, no significant differences were observed in anthropometry measurements and levels of serum thiobarbituric acid reactive substance (TBARS) in males and females, and ferric-reducing ability plasma (FRAP) in males, whereas serum mineral levels (Fe in males, and Fe, Cu, and Zn in females) and serum FRAP levels (both males and females) increased significantly.

최근 건강에 대한 관심이 증가하고 유리기 산소에 의한 산화 및 염증이 다양한 질환과 관련이 있다는 사실이 밝혀지면서 식품류는 의약품에 비해 장기간 섭취하여도 안전하고 친숙하게 접할 수 있는 장점 때문에 천연물이나 각종 식품류에서 항산화 및 항염증과 관련된 새로운 물질을 탐색하는 연구가 활발하게 진행중에 있다. 그 가운데 4배성 휘커스 오디품종 '대성뽕' [Morus Lhos(Ser.) Koids]의 주색소는 anthocyanins이며, cyanidin-3-glucoside형태로 0.794% DW가 함유되어 있어서, 다른 오디품종에 비해 많은 양이므로 항산화 활성도 비례하여 클 것으로 판단된다. 따라서 본 연구에서는 오디추출물의 중년 남, 녀의 혈청 무기질과 항산화 관련 물질에 대한 개선에 대한 효과를 알아보고자 4주간 오디추출물을 급여(100 mL/day)하여 섭취 전 후의 혈청 무기질 및 혈중 항산화 관련물질을 분석하여 비교하였다. 1차적으로는 오디추출물을 제조하여 무기질 함량과 항산화능을 측정한 결과 무기질 함량은 칼슘(80.66 mg), 마그네슘(12.26 mg), 철분(6.26 mg), 구리(0.05 mg), 아연(4.01 mg) 함량으로 나타나 칼슘, 철분, 아연 함량이 높게 나타났다. DPPH소거능에 따른 오디추출물의 항산화능을 보면 비타민 C를 기준(100%)으로 했을때 cyanidin-3-glucoside는 85%,오디추출물은 34%로 cyanidin 3-glucoside의 약 40%의 소거능력을 보였다. 2차적으로는 이러한 오디추출물 섭취 전과 후 대상자들의 혈청 중 무기질 수준을 조사해 보았을때 여자 대상자의 경우 혈청 철분, 구리 및 아연 함량이 유의적으로 증가되었고, 남자 대상자의 경우는 철분 함량만이 유의적인 증가를 보였다. 혈청 지질산화와 관련 있는 혈청의 TBARS와 FRAP수준의 변화를 조사한결과 오디추출물 급여 후 남자, 여자 대상자의 혈청 FRAP수준이 유의적으로 증가되었고, 평균 혈청 TBARS 수준은 남, 녀 모두 감소되는 경향은 보였다. 결과적으로 오디는 항산화성이 뛰어나고 무기질을 공급할 수 있는 새로운 과일로 가치가 있다고 판단된다.

Keywords

References

  1. NSOK. Annual Report on the Cause of Death Statistics. National Statistical Office of Korea, Seoul, Korea (2003)
  2. Lee OH. Effects of supplementation of Puerariae radix ethanol extract on the antioxidative defense system in rats. Korean J. Nutr. 37: 872-880 (2004)
  3. Kim HB, Kim SL, Moon JY. Quantification and varietal variation of anthocyanin pigment in mulberry fruits. Korean J. Breed. 34: 207-211 (2002)
  4. Korean Newsweek. Colorful fruits are healthy in human body. p. 96. December 15th, Seoul, Korea (1999)
  5. Anton R. Biochemical, cellular and medicinal properties. pp. 423-439. In: Plant Flavonoids in Biology and Medicine II. Alan R (ed). New York, Ny, USA (1988)
  6. Kim SY, Park KJ, Lee WC. Antiinflammatory and antioxidative effects of Morus spp. fruit extract. Korean J. Medicinal Crop. Sci. 6: 204-209 (1998)
  7. Kim AJ, Kim MW, Woo NRY, Kim MH, Lim YH. Quality characteristics of Oddi-Pyun with various levels of mulberry fruit extract. Korean J. Soc. Food Cookery Sci. 19: 708-714 (2003)
  8. Kim HB, Ryu KS. Sensory characterisitics of mulberry fruit jam & wine. Korean J. Seric Sci. 42: 73-77 (2000)
  9. Kim HB, Lee YW, Lee WC, Moon JY. Physiological effects and sensory characteristics of mulberry fruit with chongilppong. Korean J. Seric Sci. 43: 16-20 (2001)
  10. Rhim JW, Lee JW, Degradation kinetics of anthocyan ins in purple-fleshed sweet potato pigment concentrates and a Japanese plum juice based beverage. Korean J. Food Sci. Technol. 34: 238-243 (2002)
  11. Kim HB, Bang HS, Lee HW, Seuk YS, Sung GB. Chemical characteristics of mulberry syncarp. Korean J. Seric Sci. 41: 123-128(1999)
  12. Kim TW, Kwon YB, Lee JH, Yang IS, Youm JK, Lee HS, Moon JY. A study on the antidiabetic effect of mulberry fruits. Korean J. Seric Sci. 38: 100-107 (1996)
  13. Cao G, Russell RM, Lischner N, Prior RL. Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine, vitamin C in elderly women. J. Nutr. 128: 2383-2390 (1998)
  14. Hong JH, Chung HS, Hong U, Youn KS. Storage stability of anthocyanin pigment isolated from a wasted grape peels. Korean J. Preserv. 9: 327-331 (2002)
  15. Kim JH, Park JH, Park SD, Choi SY, Seong JH, Moon KD. Preparation and antioxidant activity of health drink with extract powders from safflower (Carthamus tinctorius L.) seed. Korean J. Food Sci. Technol. 34: 617-624 (2002)
  16. Park IW. Bacteriological examination of retort pouched loach soup and soybean paste soup containing mud snail. Korean J. Food Nutr. 11: 431-436 (1998)
  17. Choi MY. Analysis of manganese contents in 30 Korean common foods. J. Korean Soc. Food Sci. Nutr. 32: 1408-1413 (2003) https://doi.org/10.3746/jkfn.2003.32.8.1408
  18. Kim SH, Chang MJ, Lee LH, Yu CH, Lee SS. A study of food and nutrient intakes of Korean women by age groups. J. Korean Nutr. Soc. 36: 1042-1051 (2003)
  19. Lee LH, Y CH, Lee SS, Chang MJ, Kim SH. A study of food and nutrient intakes of Korean men by age groups. J. Korean Nutr. Soc. 37: 143-152 (2004)
  20. Kim YJ. The protect the living organ from tree radicals and the failure of protection: age-related disease. Bull. Food Technol. 10: 4-26 (1997)
  21. Ohkawa H, Ohishi N, Aogi K. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anual Biochem. 95: 351-353 (1979) https://doi.org/10.1016/0003-2697(79)90738-3
  22. Benzie IFT, Strain JJ. The ferric reducing ability of plasma(FRAP) as measure of 'Antioxidant Powder' : The FRAP Assay. Anual Biochem. 239: 70-72 (1996) https://doi.org/10.1006/abio.1996.0292
  23. Moon OR, Kim NS, Jang SM, Yoon TH, Kim SO. Relationship between BI and prevalence of hypertension & diabetes mellitus based on national health interview survey. Korean Acad. Farm. Med. 29: 771-786 (1999)
  24. Shimokata H, Tobin JD, Multer DC, Elahi D, Coon PJ, Andres R. Sudies in the distribution of body fat. I. effects of age, sex, and obesity. J. Gerontol. 44: M66-73 (1989) https://doi.org/10.1093/geronj/44.2.M66
  25. Lee YE, Hong SH. Mulbery fruit. p. 84. In: Chinese Food Sources. Kim YG (ed). Kyomun Publishing Co., Seoul, Korea (2003)
  26. The Korean Nutrition Society. Recommended Dietary Allowances for Koreans. p. 176, p. 192. Ryu GD (ed). Chungang Culture Publishing Co., Seoul, Korea (2000)
  27. Thurman RG, Bradford B, Limuro Y, Keecht K, Conner HM Adachi Y, Wall C, Arteel G, Releigh J, Forman D, Mason RF. Role of kupffer cells, endotoxin and free radicals in hepatotoxicity due to prolonged alchol consumption: studies in femake and male rats. J. Nutr. 127: 903S-906S (1977)
  28. Plaa GL, Witseri H. Chemicals, drugs, and lipid peroxidation. Annu. Rev. Phamacol. Toxicol. 16: 125-141 (1976) https://doi.org/10.1146/annurev.pa.16.040176.001013
  29. Kim HB, Kim SY, Ryu KS, Lee WC, Moon JY. Effect of methanol extract from mulberry fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia. Korean J. Seric. Sci. 43: 104-108 (2001)