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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative and Inhibition Activities on Helicobacter pylori of Spice Extracts

향신료 추출물의 항산화활성 및 Helicobacter pylori 저해효과

  • Cha, Won-Seup (Dept. of Food Engineering, Sangju National University) ;
  • Kim, Jeung-Hoan (Dept. of Food Engineering, Sangju National University) ;
  • Lee, Kyoung-Hwan (Dept. of Food Engineering, Sangju National University) ;
  • Kwon, Hyo-Jung (Dept. of Food Engineering, Sangju National University) ;
  • Yoon, So-Jung (Dept. of Food Engineering, Sangju National University) ;
  • Chun, Sung-Sook (Dept. of Food Science & Technology, Yeungnam University) ;
  • Choi, Ung-Kyu (Dept. of Oriental Medical Food & Nutrition, Asia University) ;
  • Cho, Young-Je (Dept. of Food Engineering, Sangju National University)
  • 차원섭 (상주대학교 식품공학과) ;
  • 김정환 (상주대학교 식품공학과) ;
  • 이경환 (상주대학교 식품공학과) ;
  • 권효정 (상주대학교 식품공학과) ;
  • 윤소정 (상주대학교 식품공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 최웅규 (아시아대학교 한방식품영양학과) ;
  • 조영제 (상주대학교 식품공학과)
  • Published : 2006.03.01
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Abstract

For the purpose of developing natural antioxidant, the antioxidative and antimicrobial activities of phenolics isolated from spices were determined. The total phenolics contents of spices were more than 20 mg/g in water and 60% ethanol extracts of all spice, oregano and sage. Electron donating ability assay showed high inhibition rate in water extracts of all spice, nutmeg, white pepper, oregano and sage and 60% ethanol extracts of oregano and nutmeg. Antioxidant protection factor (PF) was higher than 1.2 in 60% ethanol extracts of sage, all spice and oregano and water extracts of sage. The 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical decolorization (ABTS) was inhibited by more than 90% by water and 60% ethanol extracts of all spice and oregano. TBARS (thiobarbituric acid reactive substances) were $0.7{\mu}M$ in the control and $0.2{\mu}M$ in water and 60% ethanol extracts the each spices. The water extracts of each spices did not have antimicrobial activity against H. pylori; however, the 60% ethanol extracts from oregano revealed the high antimicrobial activity as clear zone of 10 mm and inhibition rate of 77.2% with $200{\mu}g/mL$ of phenolics content. The result suggests that spices extract may be useful as potential sources of anti-Helicobacter pylori, antioxidant.

일반적으로 널리 사용되는 향신료들의 생리활성을 분석하여 기능성소재로의 활용가능성을 탐색하고자 하였다. 추출물의 phenolics 함량은 열수 추출물에서 all spice, oregano와 sage가 각각 $23.3{\pm}0.5,\;37.9{\pm}0.4,\;32.4{\pm}0.2mg/g$이었으며, 60% 에탄올 추출물은 all spice, oregano, sage가 각각 $24.5{\pm}0.3,\;32.1{\pm}0.8,\;31.4{\pm}0.4mg/g$으로 열수 추출물보다 phenolics 함량이 다소 높게 나타났다. 항산화활성 중 ABTS radical decolorization과 antioxidant protection factor(PF)를 살펴본 결과 ABTS는 all spice와 oregano가 열수 추출물과 60% 에탄올 추출물에서 95% 이상의 높은 항산화활성을 나타내었으며 PF는 sage, all spice와 oregano의 60% 에탄올 추출물과 sage의 열수 추출물에서 1.2이상의 높은 antioxidant protection factor를 나타내 었다. DPPH는 각 향신료의 열수 추출물과 oregano와 nutmeg의 60% 에탄올 추출물에서 높은 전자공여능을 나타내었으며, 활성산소 중 지방산화를 일으키는데 중요한 역할을 하는 hydroxyl radical에 대한 각 추출물들의 영향은 대조구 $0.7{\times}100{\mu}M$에 비해 각 향신료의 열수 추출물과 60% 에탄올 추출물 모두 $0.2{\times}100{\mu}M$ 이하의 낮은 TBARS값을 나타내어 산화 촉진인자를 binding하는 능력이 높음을 알 수 있었다. H. pylori에 대한 추출물의 항균활성은 열수 추출물에서는 나타나지 않았으며 60% 에탄올 추출물에서는 $200{\mu}g/mL$의 고농도에서 10mm이상의 저해활성이 관찰되었다. 여러 향신료 중oregano 추출물에서 $200{\mu}g/mL$의 phenolics을 첨가하였을 때 72.2%의 저해율을 나타내어 oregano추출물의 phenolics 첨가량에 따라 항균활성이 높아짐을 알 수 있었다. 이러한 결과로 향신료를 이용하여 합성 항산화제가 가지는 단점을 보완한 천연 항산화제와 Helicobacter pylori에 대한 항균활성 이 높은 oregano를 이용한 천연 항균제 소재로의 개발이 기대되어진다.

Keywords

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