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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Effect of Water and Ethanolic Extract from Roots and Leaves of Allium hookeri

물과 주정을 이용한 삼채 뿌리와 잎 추출물의 항산화 활성 및 항염증 효과 비교

  • Lee, Kwan-Wook (Department of Food Science and Technology, Korea National University of Transportation) ;
  • Kim, Yon-Suk (Department of Biotechnology, Konkuk University) ;
  • Park, Pyo-Jam (Department of Biotechnology, Konkuk University) ;
  • Jeong, Jae-Hyun (Department of Food Science and Technology, Korea National University of Transportation)
  • 이관욱 (한국교통대학교 식품공학과) ;
  • 김연숙 (건국대학교 생명공학과) ;
  • 박표잠 (건국대학교 생명공학과) ;
  • 정재현 (한국교통대학교 식품공학과)
  • Received : 2014.09.03
  • Accepted : 2014.10.21
  • Published : 2014.12.31
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Abstract

The aim of this study was to evaluate the antioxidant activities and anti-inflammatory effects of water and ethanolic extracts from Allium hookeri roots and leaves. Antioxidant activities of Allium hookeri extracts were determined based on various radical scavenging activities using an ESR spectrophotometer, ferric reducing antioxidant power, 2,2'-azinobis-(3-ethybenzothiazoline-6-sulfonic acid) radical scavenging activity, and oxygen radical absorbance capacity assays. In addition, we investigated anti-inflammatory effects of Allium hookeri extract on lipopolysaccharide (LPS)-induced inflammation in RAW264.7 cells. We also explored the effects of extract from Allium hookeri root on suppression of pro-inflammatory mediators such as nitric oxide (NO) and pro-inflammatory cytokines such as IL-6 and TNF-${\alpha}$ against LPS-induced activation of RAW264.7 cells. Our results demonstrated superior antioxidant activity for leaf extract of Allium hookeri compared to extract from root of Allium hookeri. On the other hand, root extract of Allium hookeri showed better anti-inflammatory activity compared to leaf extract. Our study suggests that Allium hookeri extract exhibits strong antioxidant activity and anti-inflammatory effects and can be developed as a potential therapeutic candidate for diseases involving oxidative stress and inflammation.

본 연구는 삼채의 뿌리와 잎을 물과 주정을 이용하여 추출하여 항산화 활성 및 항염증 효과를 비교 평가하였다. 삼채의 추출물에 포함된 총 폴리페놀 함량과 전자스핀공명기기를 이용한 DPPH, alkyl, hydroxyl 라디칼 소거능, ABTS를 이용한 라디칼 소거 활성 및 FRAP 및 ORAC을 이용한 항산화 활성을 평가하였는데, 삼채뿌리 추출물보다는 삼채잎 추출물의 항산화 활성이 높았으며 이는 잎에 포함된 총 폴리페놀 함량과 관련이 있을 것으로 판단된다. 물 추출의 경우가 뿌리와 잎 모두 수율이 높았으며 폴리페놀 함량과 ORAC value와 alkyl 라디칼 소거 활성은 비슷한 경향을 나타내었으나 DPPH와 hydroxyl 라디칼 소거 활성과는 다른 결과를 나타내었다. 또한 간세포를 이용한 세포 독성 평가 실험 수행 결과, 0.25 mg/mL의 농도까지는 삼채의 뿌리와 잎의 물 추출물 및 주정 추출물 모두 독성을 나타내지 않았다. RAW264.7 세포를 이용하여 독성을 나타내지 않는 농도인 0.2 mg/mL 이하에서 항염증 활성 평가를 수행한 결과 삼채뿌리 및 삼채잎의 물과 주정 추출물은 모두 NO의 생성을 농도 의존적으로 감소시키는 경향을 나타내었다. 뿐만 아니라 삼채 추출물은 염증성 사이토카인인 IL-6와 TNF-${\alpha}$의 생성을 감소시켰으며, 특히 삼채뿌리 물 추출물은 가장 높은 IL-6와 TNF-${\alpha}$의 생성 억제를 나타내었다. 또한 삼채 추출물이 LPS로 유도한 세포내 활성산소종을 농도 의존적으로 억제하는 것을 확인하였으며, 위의 결과로 삼채잎 추출물은 항산화 활성이 우수하고 삼채뿌리 추출물은 항염증 활성이 높음을 확인하였다. 따라서 삼채 추출물이 우수한 항산화 및 항염증 활성을 가지고 있는 것으로 판단되며, 이와 관련된 항산화 및 항염증 생리활성 물질에 관한 추가적인 연구가 필요할 것으로 사료된다.

Keywords

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