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 Anti-Inflammatory Activity of Spirulina maxima Extract by Ultrasonication and Water Extraction Process

Spirulina maxima의 초음파 및 열수 추출 공정에 따른 항염증 효과 비교 탐색

  • Sin, Jae Bin (Department of Medical Biomaterials Engineering, Kangwon National University) ;
  • Choi, Woon Yong (Department of Medical Biomaterials Engineering, Kangwon National University) ;
  • Kang, Do Hyung (Korea Institute of Ocean Science & Technology (KIOST)) ;
  • Lee, Hyeon Yong (Department of Food Science and Enginneering, Seowon University)
  • 신재빈 (강원대학교 생물의소재공학과) ;
  • 최운용 (강원대학교 생물의소재공학과) ;
  • 강도형 (한국해양과학기술원) ;
  • 이현용 (서원대학교 식품공학과)
  • Received : 2014.08.21
  • Accepted : 2014.10.20
  • Published : 2014.12.31
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Abstract

The aim of this study was to compare the anti-inflammatory activities of Spirulina maxima treated with ultrasonication and water extraction process. S. maxima extracted via ultrasonication showed low cytotoxicity (16.90%) in a normal human cell line, CCD-986sk. Especially, S. maxima ultrasonication extract showed the highest DPPH radical scavenging activities (46.82%) compared to water extract (31.30%) at $100^{\circ}C$. In addition, ultrasonication extract showed a high amount of flavonoids (21.60 mg/g) and total phenols ($8.36{\mu}g/mL$). Nitric oxide production by 1.0 mg/mL of S. maxima ultrasonication extract strongly inhibited ($1.3770{\mu}M$), whereas water extract showed lower inhibition ($1.5784{\mu}M$). TNF-${\alpha}$ and IL-6 cytokines were effectively inhibited by 1.0 mg/mL of S. maxima ultrasonication extract, which shows strong antioxidant activities. Based on these results, it can be concluded that the ultrasonication process increase anti-inflammatory activity of S. maxima extract.

실험은 초음파 전처리를 통한 Spirulina maxima 추출물이 기존의 열수 추출 공정과 비교하여 항산화, 항염증 효과가 증진되는지에 대한 연구를 하였다. 낮은 세포 독성을 통해 안정성을 확보하였으며, 항염증성 효과를 증진시키기 위한 항산화 효능에서는 DPPH의 경우 약 50% 정도 이상의 효능을 보였다. Flavonoid 함량에서는 열수 추출물보다 초음파 공정을 거친 추출물은 10% 정도의 함량 증가를 보였으며, total phenol에서도 함량의 증가를 확인하였다. 또한 이 결과로 일반 천연물보다 항산화능이 좋을 뿐 아니라 독성도 낮은 결과를 얻어 S. maxima의 뛰어난 효능을 입증하였다. 항염증 효과의 경우 NO, TNF-${\alpha}$ 및 IL-6 생성량을 확인한 결과 3가지 생성량 모두 열수 추출물보다 초음파 공정을 통하여 항염증 효능의 증대를 보이는 것을 확인하였다. 이러한 결과를 바탕으로 초음파 공정을 이용해 낮은 온도에서 활성물질들의 파괴가 없을뿐더러 초음파의 높은 에너지로 인하여 더 많은 활성물질들을 추출하여 효능들의 증대로 보이며, 초음파 공정 전처리를 통하여 S. maxima의 두꺼운 세포벽을 효과적으로 파쇄하여 생리활성 물질의 추출이 효과적으로 진행되어 항산화능이 증가하게 되고, 항산화능의 증가로 항염증 효능에 영향을 미치는 것으로 사료된다. 이 실험 결과들을 바탕으로 S. maxima의 활성 증진 및 기능성 식품으로의 개발에 적용될 것이라고 사료된다.

Keywords

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