Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Protective Effect of Angelica keiskei Juice and Oenanthe javanica DC Juice on Oxidative Stress

산화 스트레스에 대한 신선초 녹즙과 돌미나리 녹즙의 보호효과

  • Lee, Doo-Jin (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Boh-Kyung (Department of Food Science and Nutrition, Pusan National University) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, Pusan National University) ;
  • Kim, Jong-Dai (Department of Food Science and Biotechnology, Kangwon National University)
  • 이두진 (강원대학교 식품생명공학과) ;
  • 이진하 (강원대학교 식품생명공학과) ;
  • 이옥환 (강원대학교 식품생명공학과) ;
  • 김보경 (부산대학교 식품영양학과) ;
  • 박건영 (부산대학교 식품영양학과) ;
  • 김종대 (강원대학교 식품생명공학과)
  • Received : 2015.05.08
  • Accepted : 2015.07.07
  • Published : 2015.08.31
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Abstract

The objectives of the present study were to investigate the protective effects of Angelica keiskei juice and Oenanthe javanica juice against oxidative damage in LLC-$PK_1$ renal epithelial cells and to evaluate their free radical-scavenging activities. Both A. keiskei juice and O. javanica juice showed a strong in vitro antioxidant activities such as ${\alpha}$, ${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl (DPPH), nitric oxide (NO), $O_2{^-}$, and ${\cdot}OH$ radical-scavenging activities. The LLC-$PK_1$ cells showed significant lipid peroxidation and cell death due to oxidative stress when it was induced by 2, 2'-azobis (2-amidinopropane) dihydrochloride (AAPH), sodium nitroprusside (SNP), pyrogallol, and 3-morpholinosydnonimine (SIN-1). Treatment with both A. keiskei juice and O. javanica juice significantly increased cell viability and inhibited lipid peroxidation. These results suggest that A. keiskei juice and O. javanica juice are potential natural antioxidants.

본 연구에서는 신선초 녹즙과 돌미나리 녹즙을 다양한 실험을 통하여 산화방지 활성을 측정하였다. DPPH 라디칼, NO, $O_2{^-}$, ${\cdot}OH$ 라디칼 소거능 실험을 이용하여 유기농 및 일반농 신선초 녹즙과 돌미나리 녹즙의 산화방지 활성을 측정해 본 결과, 모든 시료군에서 높은 라디칼 소거 활성이 나타났다. 또한, 산화적 스트레스에 민감한 LLC-$PK_1$ 세포를 이용하여 유기농 및 일반농 신선초 녹즙과 돌미나리 녹즙의 산화적 스트레스 개선 효과를 살펴본 결과, 신선초 녹즙과 돌미나리 녹즙은 AAPH, SNP, 파이로갈롤과 SIN-1에 의해 유발된 산화적 스트레스(NO, $O_2{^-}$와 $ONOO^-$)에 대한 세포 생존율을 증가시키고, 지질과산화를 억제시켜 라디칼에 의한 산화적 스트레스에 대한 개선 효과가 뛰어난 것으로 사료된다. 이상의 결과로부터 신선초 녹즙과 돌미나리 녹즙은 우수한 산화방지 활성과 지질과산화 개선 효과를 나타내어 신선초 녹즙과 돌미나리 녹즙으로부터 산화방지 영양소를 충분히 섭취하는 것이 산화적 손상과 관련된 질병을 예방하는 좋은 방법이 될 수 있을 것이라 사료된다.

Keywords

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