Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Garlic (Allium sativum L.) Extracts on Formation of N-Nitrosodimethylamine

마늘 추출물이 N-Nitrosodimethylamine의 생성에 미치는 영향

  • Choi, Sun-Young (Dept. Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Kim, Hyung-Sik (Dept. Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Lee, Soo-Jung (Dept. Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Shon, Mi-Yae (Dept. Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Shin, Jung-Hye (Dept. Hotel Curinary and Bakery, Namhae College) ;
  • Sung, Nak-Ju (Dept. Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
  • 최선영 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 김형식 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 손미예 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 신정혜 (남해전문대학 호텔조리제빵과) ;
  • 성낙주 (경상대학교 식품영양학과.농업생명과학연구원)
  • Published : 2006.07.31
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Abstract

This study was conducted to investigate the effect of garlic extracts on electron donating ability nitrite-scavenging activity and N-nitrosodimethylamine (NDMA) formation. Content of total phenolic compounds was the highest in ethyl acetate extract. Electron donating ability was significantly increased with increasing sample concentration, as $88.0{\pm}1.53%$ from ethyl acetate extract and $77.5{\pm}0.8%$ from butanol extract in concentration of 10 mg/mL. Butanol extract from garlic with highest nitrite scavenging activity and inhibition effect of NDMA formation exhibited $96.9{\pm}0.75%$ and $68.6{\pm}1.15%$ in concentration of 10 mg/mL, respectively. The butanol extract was fractionated into 5 fractions using prep-LC. Nitrite-scavenging activity and inhibition effect of NDMA formation were excellent in fraction III, which further fractioned into 3 subfractions (III-a, III-b and III-c) using prep-LC. Of the 3 subfractions, its activity was the highest in the subfraction III-c. Therefore butanol extract of garlic was suggested to be effective inhibitor of NDMA formation.

본 연구는 마늘 추출물 중의 총 페놀함량, 전자공여능, 아질산염 소거능을 측정하고 NDMA생성억제에 미치는 영향을 검색하였다 총 페놀함량은 ethyl acetate>hexane>butanol>chloroform>water 순으로 많았으며, 전자공여능은 추출물의 농도증가에 따라 유의적으로 증가하였으며 ethyl acetate와 butanol 추출물을 10 mg/mL 첨가 시 각각 $88.0{\pm}1.53%,\;77.5{\pm}0.8%$의 활성을 보였다. 아질산염 소거능 및 NDMA 생성 억제효과는 10 mg/mL의 butanol 추출물 첨가 시 각각 $96.9{\pm}0.75%$ 및 $68.6{\pm}1.15%$로 가장 높게 나타났다. Butanol 추출물을 prep-LC로 5개의 획분으로 분획하여 아질산염 소거능 및 NDMA 생성 억제효과를 측정한 결과, fraction III에서 효과가 가장 뛰어났으며, 이를 prep-LC로 재분획하여 얻은 3개의 subfractions(III-a, III-b 및 III-c)에서는 subfraction III-c의 효과가 가장 우수하였다. 따라서 마늘 부탄올 추출물은 NDMA 생성 억제에 효과적인 저해제인 것으로 판단된다.

Keywords

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