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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Investigation on the Increase of Antioxidant Activity of Cooking Drip from Enteroctopus dofleini by Irradiation

방사선 조사에 의한 문어 자숙액의 항산화 활성 증가 원인 규명

  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Yeon-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Sung, Nak-Yun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Instituteg) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Huyn (Food Science and Biotechnology, Pukyung National University) ;
  • Chun, Byung-Soo (Food Science and Biotechnology, Pukyung National University) ;
  • Cho, Kook-Yeon (Seoul University of Venture & Information) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김연주 (한국원자력연구원 정읍방사선과학연구소) ;
  • 성낙윤 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 안동현 (부경대학교 식품생명공학부) ;
  • 전병수 (부경대학교 식품생명공학부) ;
  • 조국연 (서울벤처정보대학원대학교) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Published : 2009.01.31
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Abstract

This study was conducted to investigate the reason for the increase in the antioxidant activity of cooking drip from Enteroctopus dofleini by gamma and electron-beam irradiation. To define the effect of irradiation on the antioxidant activity of polyphenol in cooking drip, polyphenol excluded cooking drip extracts were prepared with polyclar$^{TM}$. But, the antioxidant activity of the cooking drip extracts without polyphenol was still increased by both irradiations. Instead, the effect on the proteins in the cooking drips prepared by ammonium sulfate precipitation showed great increase in antioxidative activity by irradiation. From these results, it was concluded that the increase in the antioxidative activity in cooking drips by the irradiation was caused by the structural modification of proteins in the cooking drips.

문어 자숙액 에탄올 추출물의 감마선 및 전자선 조사에 의한 항산화능의 증가 원인을 규명하고자 본 실험을 실시하였다. 문어 자숙액 에탄올 추출물에 polyclar$^{TM}$를 처리하여 폴리페놀을 흡착시켜 제거한 자숙액 추출물의 방사선 조사에 따른 DPPH 라디칼 소거능 변화를 측정한 결과, 폴리페놀이 제거되지 않은 자숙액에서와 같은 방사선 조사에 의한 항산화능 증가가 확인되어졌다. 따라서 방사선 조사에 의한 자숙액의 항산화능의 증가는 폴리페놀에 의한 원인이 아닌 것으로 판단되었다. 자숙액에 많은 함량을 차지하고 있는 단백질에 대한 방사선 영향을 확인하기 위하여 $(NH_4){_2}SO_4$ 를 이용한 침전법으로 분리하여 얻어진 문어 자숙액 단백질 수용액에 방사선 조사한 결과 감마선 및 전자선 조사에 의하여 50% 이상 라디칼 소거능이 증가하였다. 이러한 연구결과는 문어 자숙액에 감마선 및 전자선 조사를 적용하였을 때 항산화 활성이 증가하는 이유는 폴리페놀의 함량의 증가에 의한 것보다는 조사에 의해 단백질 구조가 변화되고 이에 따라 항산화 활성이 증가하게 되는 것이라고 사료된다.

Keywords

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