Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Glutathione Content in Various Seedling Plants, Vegetables, and the Processed Foods

각종 유식물체, 채소 및 가공식품 중의 글루타치온 함량

  • Kim, Ju-Sung (Oriental Bio-herb Research Institute, Kangwon National University) ;
  • Shim, Ie-Sung (Department of Environmental Horticulture, University of Seoul) ;
  • Kim, Myong-Jo (Oriental Bio-herb Research Institute, Kangwon National University)
  • 김주성 (강원대학교 한방Bio연구소) ;
  • 심이성 (서울시립대학교 환경원예학과) ;
  • 김명조 (강원대학교 한방Bio연구소)
  • Published : 2009.10.31
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Abstract

In this study, we investigated the levels of glutathione (GSH) and its oxidized form (GSSG) in more than 40 kinds of plant materials including seedling plants, grains, vegetables, and processed foods. The glutathione contents in the seedling plants were ranged from 0 to $120{\mu}mol/100g$. In addition, the different levels of glutathione were observed within the same family and between species. In the case of marketed grains and vegetables, azuki and kidney beans of leguminosae contained the high levels of glutathione, whereas glutathione was scarcely detected in the processed bean foods (bean paste, soybean sauce, etc.). Overall, a higher GSH content in food may contribute to a higher added value.

40종류 이상의 식물의 유식물체, 채소 그리고 가공식품의 글루타치온과 그의 산화형 글루타치온(GSSG)함량을 측정하였다. 유식물체를 이용한 실험에서 총글루타치온 함량은, 100 g(생체중)당 $0-120{\mu}mol$의 범위였으며, 같은 과, 종 및 품종에 있어서도 현저한 차이를 나타내었다. 특히, 시판되고 있는 곡물과 채소를 이용한 실험에서는 콩과의 팥과 강낭콩에서 높은 글루타치온 함량을 나타내었다. 콩을 이용한 가공식품(고추장, 된장, 간장 등)에서는 글루타치온 함량이 거의 검출되지 않았다. 식품에 있어서 고농도의 글루타치온은 식품의 높은 부가가치가 되리라 생각된다.

Keywords

References

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