Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Anti-cancer and Anti-inflammatory Effects of Mung Bean and Soybean Extracts

녹두 및 대두추출물의 항암 및 항염증 활성

  • Imm, Jee-Young (Department of Foods and Nutrition, Kookmin University) ;
  • Kim, Seok-Joong (Department of Food and Nutrition, Dongduk Women's University)
  • 임지영 (국민대학교 식품영양학과) ;
  • 김석중 (동덕여자대학교 식품영양학과)
  • Received : 2010.09.02
  • Accepted : 2010.10.18
  • Published : 2010.12.31
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Abstract

The quinone reductase (QR) inducing activities of mung bean and soybean solvent extracts were compared using murine hepatoma cells (Hepa 1c1c7). The mung bean extracts (ethylacetate and ethanol) showed higher chemoprevention index values (7.88-8.22) than those of soybean extracts (2.9-5.2) from four different cultivars. The mung bean extracts also had significantly higher inhibitory effects (47-62% at 100 ${\mu}g$/mL) than the soybean extracts (15-42% at 100 ${\mu}g$/mL) against the production of nitric oxide and prostaglandin E2 in lipopolysccharide stimulated macrophage RAW264.7 cells without cytotoxicity. Among seven recovered fractions of mung bean ethanol extract obtained by C 18 silica flash column chromatography, the most non-polar fraction exhibited the highest chemoprevention index of 10.4.

본 연구에서는 녹두 및 대두의 용매추출물을 제조하고 hepatoma 1c1c7 세포 및 대식세포인 RAW264.7 배양을 이용하여 항암 및 항염증 효과를 비교분석하였다. 녹두추출물은 대두추출물 보다 ethylacetate 및 ethanol 추출물에서 모두 유의적으로 높은 QR 유도활성과 NO 및 $PGE_2$의 생성 억제 효과를 보였으며 농도 의존적 효과를 나타냈다. C18 silica flash column chromatography를 이용하여 회수된 녹두에탄올 추출물의 7개 분획 중 소수성이 가장 강한 분획은 24 ${\mu}g$/mL의 CD value와 783 ${\mu}g$/mL의 $IC_{50}$를 보였다. 현재 다수의 염증 억제물질의 작용기전이 prostaglandin 합성 억제이며 이는 COX-2의 생성 및 활성저해에 의한 것임을 근거로 할 때 녹두의 ethanol 추출물은 항염증 및 암 발생 예방 성분을 분리하기 위한 중요한 식품 자원으로 생각된다.

Keywords

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