The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant and Pro-oxidant Activities of Hamcho (Salicornia herbacea L.)

함초의 항산화 및 산화 촉진 효과

  • 김일낭 (울산과학대학교 식품영양과)
  • Received : 2014.09.01
  • Accepted : 2015.01.19
  • Published : 2015.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Hamcho (Salicornia herbacea) extracts were evaluated for total polyphenol content, antioxidant and pro-oxidant activities. The total polyphenol content was 1.81 g and 0.72 g per 100 g of dried sample in water and ethanol extracts respectively. Both water and ethanol extracts of Hamcho significantly exhibited antioxidant activity. The scavenging activity of hydroxyl radical was 13.8~26.2% and 14.2~16.0% in water and ethanol extracts respectively. The inhibitory effect of conjugated diene formation was 24.6~39.1% and 28.4~39.6% in water and ethanol extracts respectively. However, pro-oxidative effect was also observed in the Hamcho extracts. The Hamcho water extract showed the pro-oxidant effect by enhancing the formation of hydroxyl radical and conjugated diene. The ethanol extract of Hamcho induced conjugated diene formation at 0.5 mg/mL but not at 1 mg/mL. The hydroxyl radical formation was not induced by the Hamcho ethanol extract. Taken together, these results show that Hamcho extracts can act as pro-oxidants by generating hydroxyl radical or conjugated diene in addition to their antioxidant properties. Therefore, this study suggests that the physiological properties of Hamcho and its use as food materials should be considered with caution because antioxidant dietary plants such as Hamcho possess possible adverse effects induced by pro-oxidant activity.

Keywords

References

  1. Ahn BK, Kim R, Choi DB, Kim YS. 2011. Effect of Salicornia bigelovii extract on the activities of whitening and antiwrinkle. Appl Chem Eng 22:56-60
  2. Aruoma OI, Murcia A, Butler J, Halliwell B. 1993. Evaluation of the antioxidant and prooxidant action of gallic acid and its derivatives. J Agric Food Chem 41:1880-1885 https://doi.org/10.1021/jf00035a014
  3. Azam S, Hadi N, Khan NU, Hadi SM. 2004. Prooxidant property of green tea polyphenols epicatechin and epigallocatechin- 3-gallate: implications for anticancer properties. Toxicol In Vitro 18:555-561 https://doi.org/10.1016/j.tiv.2003.12.012
  4. Bae JY, Park LY, Lee SH. 2008. Effect of Salicornia herbacea L. powder on the quality characteristics of bread. J Korean Soc Food Sci Nutr 37:908-913 https://doi.org/10.3746/jkfn.2008.37.7.908
  5. Cha JY, Jeong JJ, Kim YT, Seo WS, Yang HJ, Kim JS, Lee YS. 2006. Detection of chemical characteristics in Hamcho (Salicornia herbacea L.) according to harvest periods. J Life Sci 16:683-690 https://doi.org/10.5352/JLS.2006.16.4.683
  6. Cho YS, Kim SI, Han YS. 2008. Effects of slander glasswort (Salicornia herbacea L.) extract on improvements in bowel function and constipation relief. Korean J Food Sci Technol 40:326-331
  7. Choi JK. 2001. Korean Herbs, Flowers, and Trees as Traditional Medicine 1. pp. 63-74. Hanmunhwa
  8. Elbling L, Weiss RM, Teufelhofer O, Uhl M, Knasmueller S, Schulte-Hermann R, Berger W, Micksche M. 2005. Green tea extract and (-)-epigallocatechin-3-gallate, the major tea catechin, exert oxidant but lack antioxidant activities. FASEB J 19:807-809
  9. Forester SC, Lambert JD. 2011. The role of antioxidant versus pro-oxidant effects of green tea polyphenols in cancer prevention. Mol Nutr Food Res 55:844-854 https://doi.org/10.1002/mnfr.201000641
  10. Furukawa A, Oikawa S, Murata M, Hiraku Y, Kawanishi S. 2003. (-)-Epigallocatechin gallate causes oxidative damage to isolated and celluar DNA. Biochem Pharmacol 66:1769-1778 https://doi.org/10.1016/S0006-2952(03)00541-0
  11. Han SK, Kim SM, Pyo BS. 2003. Antioxidative effect of glasswort (Salocornia herbacea L.) on the lipid oxidation of pork. Korean J Food Sci Ani Resour 23:46-49
  12. Han SK, Kim SM. 2003. Antioxidative effect of Salicornia herbacea L. grown in closed sea beach. J Korean Soc Food Sci Nutr 32:207-210 https://doi.org/10.3746/jkfn.2003.32.2.207
  13. Ihm BS, Lee JS. 1986. The strategies of Salicornia herbacea and Suaeda japonica for coping with environmental fluctuation of salt marsh. Korean J Environ Biol 4:15-25
  14. Jang MS, Park JE. 2006. Optimization of ingredient mixing ratio for preparation of Sulgidduk with saltwort (Salicornia herbacea L.). J Korean Soc Food Sci Nutr 35:641-664 https://doi.org/10.3746/jkfn.2006.35.5.641
  15. Jeong CY, Ryu JS, Choi CK, Jeon BS, Park JW, Shin GG, Kim BK, Bae DW, Cha JY. 2004. Supplemented effect of Salicornia herbacea extract powder on preparation and quality characteristics of fermented milk product. J Life Sci 5:788-793
  16. Jo YC, Ahn JH, Chon SM, Lee KS, Bea TJ, Kang DS. 2002. Studies on pharmacological effects of glasswort (Salicornia herbacea L.). Korean J Medicinal Corp Sci 10:93-99
  17. Joubert E, Winterton P, Britz TJ, Gelderblom WC. 2005. Antioxidant and pro-oxidant activities of aqueous extracts and crude polyphenolic fractions of rooibos (Aspalathus linearis). J Agric Food Chem 53:10260-10267 https://doi.org/10.1021/jf051355a
  18. Kim BM, Jun JY, Park YB, Jeong IH. 2006. Antioxidant activity of methanolic extracts from seaweeds. J Korean Soc Food Sci Nutr 35:1097-1101 https://doi.org/10.3746/jkfn.2006.35.8.1097
  19. Kim JK, Hahm MH. 2013. Quality characteristics of Salicornia herbacea L. extract added brown sauce. Korean J Food & Nutr 26:184-191 https://doi.org/10.9799/ksfan.2013.26.2.184
  20. Kim YS, Park GS. 2010. Quality characteristics of Gochujang sauce with concentrated Salicornia herbacea L. extracts. J East Asian Soc Dietary Life 20:939-946
  21. Lambert JD, Elias RJ. 2010. The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer prevention. Arch Biochem Biophys 501:65-72 https://doi.org/10.1016/j.abb.2010.06.013
  22. Laughton MJ, Halliwell B, Evans PJ, Hoult JR. 1989. Antioxidant and pro-oxidant actions of the plant phenolics quercetin, gossypol and myricetin. Effects on lipid peroxidation, hydroxyl radical generation and bleomycin-dependent damage to DNA. Biochem Pharmacol 38:2859-2865 https://doi.org/10.1016/0006-2952(89)90442-5
  23. Lee CH, Kim IH, Kim YE, Oh SW, Lee HJ. 2004. Deterination of betaine from Salicornia herbacea. J Korean Soc Food Sci Nutr 33:1584-1587 https://doi.org/10.3746/jkfn.2004.33.9.1584
  24. Lee JT, An BJ. 2002. Detection of physical activity of Salicornia herbacea. Kor J Herbology 17:61-69
  25. Malik A, Azam S, Hadi, N, Hadi SM. 2003. DNA degradation by water extract of green tea in the presence of copper ions: implications for anticancer properties. Phytother Res 7:358-363
  26. Prochazkova D, Bousova I, Wilhelmova N. 2011. Antioxidant and prooxidant properties of flavonoids. Fitoterapia 82:513-523 https://doi.org/10.1016/j.fitote.2011.01.018
  27. Sakihama Y, Cohen MF, Grace SC, Yamasaki H. 2002. Plant phenolic antioxidant and prooxidant activities: Phenolics-induced oxidative damage mediated by metals in plants. Toxicology 177:67-80 https://doi.org/10.1016/S0300-483X(02)00196-8
  28. Shin JK, Kim GN, Jang HD. 2007. Antioxidant and pro-oxidant effects of green tea extracts in oxygen radical absorbance capacity assay. J Med Food 10:32-40 https://doi.org/10.1089/jmf.2006.176
  29. Song HS, Kim DP, Jung YH, Lee MK. 2007. Antioxidant activities of red Hamcho (Salicornia herbacea L.) against lipid peroxidation and the formation of radicals. Korean J Food & Nutr 20:150-157
  30. Yamanaka N, Oda O, Nagao S. 1997. Prooxidant activity of caffeic acid, dietary non-flavonoid phenolic acid, on $Cu^{2+}$- induced low density lipoprotein oxidation. FEBS Lett 405: 186-190. https://doi.org/10.1016/S0014-5793(97)00185-3
  31. Yen GC, Chen HY, Peng HH. 1997. Antioxidant and pro-oxidant effects of various tea extracts. J Agric Food Chem 45:30-34 https://doi.org/10.1021/jf9603994

Cited by

  1. Extraction, preliminary characterization and antioxidant properties of polysaccharides from the testa of Salicornia herbacea vol.176, 2017, https://doi.org/10.1016/j.carbpol.2017.07.047
  2. L.) Leaves and Concentration Dependent Antioxidant and Prooxidant Properties vol.2019, pp.2314-6141, 2019, https://doi.org/10.1155/2019/6951927