DOI QR코드

DOI QR Code

Antioxidant and Antiproliferative Activity of Pepper (Capsicum annuum L.) Leaves

고추잎 추출물의 항산화 및 암세포 증식 억제 효과

  • Jeon, Geon-Uk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Han, Ji-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Choi, Young-Min (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Seon-Mi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Heung-Tae (Dept. of Plant Medicine, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2008.08.30

Abstract

The purposes of this study were aimed to evaluate the antioxidant and antiproliferative activities of water, methanol, and 70% acetone extracts from pepper leaves. The antioxidant activity was evaluated by ABTS and DPPH radical scavenging activities, reducing power, and chelating effect. Moreover, the effects of the extracts on cell proliferation of breast (MCF7), colon (HCT116), and gastric (MKN45) tumor cells were investigated. Higher extraction yields were obtained with methanol than with 70% acetone and water. Among the three different solvents, 70% acetone extract showed the highest polyphenolic contents. 70% acetone extracts showed higher antioxidant activities compared with other extracts. Also, 70% acetone extract of pepper leaves exhibited higher antiproliferative activity (>80%) against HCT116 and MKN45 cells compared with other samples at the concentration of 1 mg/mL. These results indicate that pepper leaves may serve as potential dietary sources of natural antioxidants and antiproliferative substances.

본 연구에서는 고추잎 추출물에 대한 항산화 활성과 암세포 증식억제 활성을 분석하고 각 추출물에 따른 차이를 비교 분석하고자 하였다. 추출물의 항산화력은 ABTS와 DPPH 라디칼 제거능, 환원력 및 금속이온 제거능을 이용하여 평가하였으며 암세포 증식 억제능은 유방암, 대장암 및 위암 세포주를 이용하였다. 각 추출물 중 70% acetone 추출물의 경우 polyphenol 함량(56.6 mg GAE/g residue)과 총 항산화력(450.8 mM TEAC/g residue), DPPH 라디칼 제거능(230.3 mM TEAC/g residue), 환원력(0.5 A700) 측정에서 모두 가장 높은 수치를 나타내었다. 또한 암세포 증식억제활성 측정 결과 대장암세포(HCT116)에서는 70% acetone 추출물이 1 mg/mL의 농도에서 96.2%의 증식억제 활성을 나타냈고 유방암세포(MCF7)에서는 methanol 추출물이 78.4%의 활성을 나타냈으며, 위암세포(MKN45)에서는 water 추출물이 89.7%의 활성을 나타내었다. 본 연구결과는 점차 관심이 높아지고 있는 천연 항산화 항암제로서의 고추잎에 대한 활성연구에 있어 기초자료가 될 것으로 예상되며, 주산물인 고추열매에 비해 그 활용도가 극히 적은 고추잎에 대한 소비촉진에 영향을 끼칠 것으로 기대된다.

Keywords

References

  1. Garcia M, Jemal A, Ward EM, Center MM, Hao Y, Siegel RL, Thun MJ. 2007. Global cancer facts & figures 2007. American Cancer Society, Atlanta, GA, USA
  2. Lee SH, Lee SK, Seo JH, Kwack KK, Chung SJ, Lee KH, Park YS, Hwang JH, Kim JW, Jung SH, Kim NY, Lee DH, Jung HC, Song IS. 2007. Characteristics of colorectal cancer in elderly patients in comparison with younger patients. Korean J Gastrointest Endosc 34: 76-82
  3. Doll R, Peto R. 1981. The causes of cancer: quantitative estimates of avoidable risks of cancer in the United States today. J Natl Cancer Inst 66: 1191-1308
  4. Howard LR, Talcott ST, Brenes CH, Villalon B. 2000. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J Agric Food Chem 48: 1713-1720 https://doi.org/10.1021/jf990916t
  5. Hasler CM. 1998. Functional foods: their role in disease prevention and health. Food Technol 52: 63-69
  6. Zhang WY, Po ALW. 1994. The effectiveness of topically applied capsaicin. Eur J Clin Pharmacol 46: 517-522 https://doi.org/10.1007/BF00196108
  7. Mori A, Lehmann S, O'Kelly J, Kumagai T, Desmond JC. 2006. Capsaicin, a component of red peppers, inhibits the growth of androgen-independent, p53 mutant prostate cancer cells. Cancer Res 66: 3222-3229 https://doi.org/10.1158/0008-5472.CAN-05-0087
  8. Kim TH, Yoon TY, Choi YY. 2007. A comparative study of Korean agriculture based on international agricultural statistics. Korea Rural Economic Institute M82, Seoul, Korea
  9. Anderson JA. 2002. Catalase activity, hydrogen peroxide content and thermotolerance of pepper leaves. Sci Hortic 95: 277-284 https://doi.org/10.1016/S0304-4238(02)00076-6
  10. Choi JG, Hur JM, Cho HW, Park JC. 2007. Phenolic compounds from Capsiccum annuum leaves showing radical scavenging effect. Kor J Pharmacogn 38: 258-262
  11. Ra KS, Jeong SC, Suh HJ, Park HS, Baik HS, Choi JW, Lee YS. 2002. Isolation and characterization of complement system activating polysaccharides from the hot water extract of the leaves of Capsicum annuum L.. Korean J Life Sci 12: 87-95 https://doi.org/10.5352/JLS.2002.12.1.087
  12. Kim JH, Jeong CH, Shim KH. 2003. Biological activities of solvent fraction of Capsicum anuum leaves. Korean J Food Pre 10: 540-546
  13. Velioglu YS, Mazza G, Cao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruit, vegetables, and grain products. J Agric Food Chem 46: 4113-4117 https://doi.org/10.1021/jf9801973
  14. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  15. Kim DO, Lee KW, Lee HJ, Lee CY. 2002. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J Agric Food Chem 50: 3713-3717 https://doi.org/10.1021/jf020071c
  16. Mau JL, Lin HC, Song SF. 2002. Antioxidant properties of several specialty mushrooms. Food Res Int 35: 519-526 https://doi.org/10.1016/S0963-9969(01)00150-8
  17. Mosmann T. 1983. Rapid colorimetric assay for cellular growth and survival: application to proliferation and cytotoxicity assays. J Immunol Meth 65: 55-63 https://doi.org/10.1016/0022-1759(83)90303-4
  18. Siddhuraju P, Becker K. 2003. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves. J Agric Food Chem 51: 2144-2155 https://doi.org/10.1021/jf020444+
  19. Scalbert A, Johnson IT, Saltmarsh M. 2005. Polyphenols: antioxidants and beyond. Am J Clin Nutr 81: 215S-217S https://doi.org/10.1093/ajcn/81.1.215S
  20. Sakihama Y, Cohen MF, Grace SC, Yamasaki H. 2002. Plant phenolic antioxidant and prooxidant activities: phenolicsinduced oxidative damage mediated by metals in plants. Toxicology 177: 67-80 https://doi.org/10.1016/S0300-483X(02)00196-8
  21. Cho SY, Han YB, Shin KH. 2001. Screening for antioxidant activity of edible plants. J Korean Soc Food Sci Nutr 30: 133-137
  22. Chung YZ. 2003. Apoptotic effects of some plants on MCF-7 mammary gland adenocarcinoma cells. Korean J Life Sci 14: 61-66 https://doi.org/10.5352/JLS.2004.14.1.061

Cited by

  1. Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria vol.23, pp.1, 2014, https://doi.org/10.1007/s10068-014-0025-4
  2. Food Components and Antioxidant Activities of Dried Jerusalem Artichoke with White and Purple Colors vol.45, pp.8, 2016, https://doi.org/10.3746/jkfn.2016.45.8.1114
  3. Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea vol.76, pp.2, 2011, https://doi.org/10.1111/j.1750-3841.2010.01891.x
  4. Antioxidative Activity of Extracts from Cichorium endivia L. vol.41, pp.11, 2012, https://doi.org/10.3746/jkfn.2012.41.11.1487
  5. Antioxidant Activity and Protective Effects of Extracts from Helianthus tuberosus L. Leaves on t-BHP Induced Oxidative Stress in Chang Cells vol.40, pp.11, 2011, https://doi.org/10.3746/jkfn.2011.40.11.1525
  6. Antioxidant and Anti-cancer Activities of Squash (Cucurbita moschata Duch.) Leaf Extract In vitro vol.45, pp.6, 2013, https://doi.org/10.9721/KJFST.2013.45.6.770
  7. Physicochemical and Sensory Properties of Red Pepper Extract treated with Enzyme Complex vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.628
  8. Change of Antioxidant Activities in Preparing Freeze Dried Wild Vegetable Block for the Long-term Storage vol.38, pp.12, 2009, https://doi.org/10.3746/jkfn.2009.38.12.1649
  9. Physicochemical properties, antioxidant activity and inhibition of α-glucosidase of a novel fermented pepper (Capsiccum annuumL.) leaves-based vinegar vol.49, pp.11, 2014, https://doi.org/10.1111/ijfs.12573
  10. Functional Activities of Cacao Nibs and Couvertures according to Process Conditions vol.45, pp.1, 2016, https://doi.org/10.3746/jkfn.2016.45.1.068
  11. Comparison of Physicochemical Characteristics and Antioxidant Activities in Commercial Gochujang Products vol.27, pp.3, 2018, https://doi.org/10.5934/kjhe.2018.27.3.223
  12. 고추 수확 후 잔재물 추출물의 생리활성과 세포독성 분석 vol.30, pp.12, 2008, https://doi.org/10.5352/jls.2020.30.12.1085
  13. Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour vol.28, pp.6, 2008, https://doi.org/10.11002/kjfp.2021.28.6.799