Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Chemical Components in Stalks and Leaves of Sasa borealis Makino and Antioxidative and Antimicrobial Activities of Extracts

조릿대 줄기와 잎의 화학성분과 그 추출물의 항산화 및 항균활성

  • Ko, Myung-Soo (Department of Food Science and Biotechnology, Dongnam Health College)
  • 고명수 (동남보건대학 식품생명과학과)
  • Published : 2008.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the cremical components of 1he s1aks anI leaves of Sasa borealis Makino, and the antioxidative activities, nitrite scavenging levels, and antimicrobial activities of extracts of the stalks and leaves. The moisture contents of stalks and leaves were 59.87%(w/w) and 28.79%(w/w), the crude protein levels 2.09%(w/w) and 6.33%(w/w), the crude fat concentrations 1.21%(w/w) and 3.43%(w/w), and the ash levels 0.99%(w/w) and 3.76%(w/w), respectively. The major mineral components were K, Na, Mg and Mn; and the K contents of stalks and leaves were the highest amongst the minerals tested, at 350.27 mg% and 639.60 mg%, respectively. The principal organic acids of stalks and leaves were acetic acid, citric acid and succinic acid, and the organic acid content of leaves was higher than that of stalks. The antioxidative activity of stalk extracts was higher than that of leaves, and the antioxidative activities of ethanol extracts were higher than those of hot water extracts. The 0.5%(v/v) ethanol stalk extracts showed stronger antioxidative effects than did the 0.02%(w/v) butylated hydroxyanisole. All extracts showed nitrite scavenging activities, and hot water extracts from stalk showed the highest activities. Hot water extracts showed antimicrobial activities against all bacterial strains tested, and ethanol extracts from leaf showed strong antimicrobial activities against most bacteria, except Listeria monocytogenes and Salmonella typhymurium. The antimicrobial activities of most stalk and leaf extracts were higher than those obtained using 1.0%(w/v) sorbic acid.

조릿데의 천연식품소재 및 천연보존료로서의 이용가능성을 검토하기 위하여 줄기와 잎의 화학성분과 그 추출물의 항산화 효과, 아질산염 소거능 및 항균활성을 조사하였다. 조릿대 줄기와 잎의 수분 함량은 각각 59.87% 및 28.79%, 단백질 함량은 각각 2.09% 및 6.33%, 조지방 함량은 각각 1.21% 및 3.43%, 회분 함량은 각각 0.99% 및 3.76%로 나타났다. 무기성분 중에서 K이 줄기와 잎에 각각 350.27mg% 및 639.60mg%로 가장 많이 함유되어 있었고, 그 다음으로 줄기에는 Na, Mg 및 Mn의 순으로, 잎에는 Na, Mg, Ca 및 Mn의 순으로 많이 함유되어 있었다. 줄기와 잎의 주요 유기산은 acetic acid, citric acid 및 succinic acid였고, oxalic acid, tartaric acid, formic acid, malic acid 및 fumaric acid등이 검출되었으며, 줄기보다 잎에 유기산이 많이 함유되어 있었다. 항산화효과는 줄기 추출물이 잎 추출물에 비해 그리고 에탄올추출물이 열수추출물에 비해 높았고, 특히 0.5% 줄기 에탄올추출물이 0.02% BHA보다 높은 항산화 효과를 보였다. 모든 추출물은 아질산염 소거능을 보였고 추출물의 농도가 높을수록 아질산염 소거능도 농도에 비례하여 크게 증가하였으며, 줄기 열수추출물이 가장 높은 아질산염 소거능을 보였다. 항균활성을 측정한 결과, 열수추출물은 공시된 모든 균주에 대해 항균활성을 보인 반면, 에탄올추출물은 일부 균주에 대해 높은 항균활성을 보였으며, 잎 에탄올추출물이 Listeria monocytogenes와 Salmonella typhymurium을 제외한 다른 대부분의 균에 대해 강한 항균 활성을 좌였다. 또 줄기와 잎의 열수 및 에탄올추출물의 대부분이 대조구로 사용된 1.0% 소르빈산에 비해 높은 항균 활성을 보였다.

Keywords

References

  1. Cho, J.Y., Moon J.H. and Park, K.H. (2000) Isolation and identification of 3-methoxy-4-hydroxybenzoic acid and 3-methoxy-4-hydroxycinnamic acid from hot water extracts of Hovenia dulcis Thunb and confirmation of their antioxidative and antimicrobial activity. Korean J. Food Sci. Technol., 32, 1403-1408
  2. Chang, K.C., Kim, S.C., Song, E.Y., Kim, K.H., Kwon, H.M., Kang, S.H., Park, K.H. and Jung Y.H. (2003) Isolation and structure identification of antibacterial substances from the rhizome of Zingiber mioga Roscoe. J. Korean Soc. Agric. Chem. Biotechnol., 46, 246-250
  3. Kim, E.Y., Baik, I.H., Kim, J.H., Kim, S.R. and Rhyu, M.R. (2004) Screening of the antioxidant activity of some medicinal plants. Korean J. Food Sci. Technol., 36, 333-338
  4. Lee, S.H. and Lim, Y.S. (1998) Antimicrobial effects of Schizandra chinensis extract on pathogenic microorganism. J. Korean Soc. Food Nutr., 27, 239-243
  5. Gidding, G.G. : The basic of color in muscle foods. J. Food Sci., 42, 288(1977) https://doi.org/10.1111/j.1365-2621.1977.tb01484.x
  6. Johnston, M.A., Privnick, H. and Samson, J.M. : Inhibition of Clostridium botulinum by sodium nitrite in a bacteriological medium and in meat. J. Can. Ind. Food Tech., 2, 52-55(1969) https://doi.org/10.1016/S0008-3860(69)74360-4
  7. Massey, R.C., Crews, C., Davies, R. and McWeeney, D.J. : A study of the competitive nitrosations of pyrrolidine, ascorbic acid, cysteine and p-cresol in a protein based model system. J. Sci. Food Agric., 29, 815-816(1978) https://doi.org/10.1002/jsfa.2740290912
  8. 전희정 (2002) 마늘이야기. 지구문화사, 서울, p.90
  9. 박종희 (2004) 한국약초본감. 신일상사, 서울, p.88
  10. 과학백과사전출판사 (1999) 약초의 성분과 이용. 일월서각, 서울, p.774
  11. Cheong, J.S., Park, N.C., Lee, C.W. and Whon, J.S. (1989) Nutritive components of edible bamboo shoots of Phyllostachys edulis produced in Korea. J. Korean For. Soc., 78, 55-60
  12. Ju, I.O., Jung, G.T., Ryu, J., Choi, J.S. and Choi, Y.G. (2005) Chemical components and physiological activities of bamboo(Phyllostachys bambusoides Starf) extracts prepared with different methods. Korean J. Food Sci. Technol., 37, 542-548
  13. Kim, N.K., Cho, S.H., Lee, S.D., Ryu, J.S. and Shim, K.H. (2001) Chemical properties of hot water extracts from bamboos(Phyllostachys sp.). Korean J. Postharvest Sci. Technol., 8, 469-474
  14. Lim, J.A., Na, Y.S. and Baek, S.H. (2004) Antioxidative activity and nitrite scavenging ability of ethanol extract from Phyllostachys bambusoides. Korean J. Food Sci. Technol., 36, 306-310
  15. Chung, D.K. and Yu, R. (1995) Antimicrobial activity bamboo leaves extract on microorganisms related to kimchi fermentation. Korean J. Food Sci. Technol., 27, 1035-1038
  16. AOAC (1995) Official methods of analysis, 16th ed., Association of Official Analytical Chemists, Washington, DC, USA
  17. Korea Food and Drug Adminstration (2002) Food Code. Munyoungsa, Seoul, p.610
  18. 日本藥學會編 (2000) 衛生試驗法.註解. 金原出版(株), 東京, p.198-200
  19. Gray, J.I. and Dugan, J.L.R. (1975) Inhibition of N-nitrosamine formation in model food system. J. Food Sci., 40, 981-985 https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  20. Yoon, W.H., Choi, J.H., Lee, K.H. and Kim, C.H. (2005) Antimicrobial and antitumor activities of seed extracts of Camellia sinensis L. Korean J. Food Sci. Technol., 37, 108-112
  21. Kim, J.K., Cha, J.O. and Kim, Y.J. (1995) SAS application method. 1st ed. Heijiwon. Seoul. p.156-175
  22. Lee, M.J. and Moon, G.S. (2003) Antioxidative effects of Korean bamboo trees, Wang-dae, Som-dae, Maengjong-juk, Jolit-dae and O-juk. Korean J. Food Sci. Technol., 35, 1226-1232
  23. Kim, N.K., Cho, S.H., Lee, S.D., Ryu, J.S. and Shim, K.H. (2001) Functional properties and antimicrobial activity of bamboo(Phyllostachys sp.) extracts. Korean J. Postharvest Sci. Technol., 8, 475-480
  24. Mirvish, S.S., Wallcave, L., Eagen, M. and Shubik, P. (1972) Ascorbate-nitrite reaction; Possible means of blocking the formation of carcinogenic N-nitroso compounds. Science, 177, 65-68 https://doi.org/10.1126/science.177.4043.65
  25. Takashi, Y., Yamamoto, M. and Tamura, A. (1978) Studies on the formation of nitrosamines; The effects of some polyphenols on nitrosation of diethylamine. J. Food Hyg. Soc., 19, 224-227 https://doi.org/10.3358/shokueishi.19.224
  26. Shenoy, N.R. and Choughuley, A.S.U. (1989) Effect of certain phenolics on nitrosamine formation. J. Agric. Food Chem., 37, 721-725 https://doi.org/10.1021/jf00087a031
  27. Lee, B.W. and Shin, D.H. (1991) Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J. Food Sci. Technol., 23, 200-204
  28. Baek, J.W., Chung, S.H. and Moon, G.S. (2002) Antimicrobial activities of ethanol extracts from Korean bamboo culms and leaves. Korean J. Food Sci. Technol., 34, 1073-1078
  29. Kim, M.J., Byun, M.W. and Jang, M.S. (1996) Physiological and antibacterial activity of bamoo(Sasa coreana Nakai) leaves. J. Korean Soc. Food Nutr., 25, 135-142