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

  • 제45권9호
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  • Pages.1249-1256
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  • 2016
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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흑삼 열수 추출물의 항산화 효과를 통한 염산/에탄올로 유발된 위염 억제 작용

Inhibitory Activities of Water Extracts of Black Ginseng on HCl/Ethanol-Induced Acute Gastritis through Anti-Oxidant Effect

  • Kim, Min Yeong (College of Korean Medicine, Daegu Haany University) ;
  • Kwon, O Jun (Gyeongbuk Regional Industry Evaluation, Daegyeong Institute for Regional Program Evaluation) ;
  • Noh, Jeong Sook (Department of Food Science and Nutrition, Tongmyong University) ;
  • Roh, Seong-Soo (College of Korean Medicine, Daegu Haany University)
  • 투고 : 2016.05.23
  • 심사 : 2016.07.20
  • 발행 : 2016.09.30
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초록

백삼을 9회 증숙 및 건조 과정 후 제조한 흑삼의 항산화 효과급성위염 유발 모델에서 점막 보호 효과를 확인하기 위하여 증숙 횟수별 추출한 시료를 통해 실험을 진행하였다. 백삼과 흑삼의 증숙 횟수에 따른 추출물의 성분을 분석한 결과 백삼과 비교하여 흑삼 추출물에서 모두 유효성분의 양이 증가하는 것을 확인하였고, 특히 9회 반복 과정을 거친 BG군에서 가장 높은 성분 함량을 보였다. 또한, 항산화능을 확인하기 위하여 실시된 DPPH, ABTS free radical 소거 활성에서도 BG군의 억제율이 가장 높게 나타났으며, 총페놀과 총플라보노이드의 함량도 가장 높게 나타났다. 이러한 결과를 토대로 백삼과 9번 증숙 과정을 거친 흑삼을 HCl/에탄올로 유도한 급성위염 마우스에 투여한 결과 BG군에서 위 점막의 손상은 대조군과 비교하여 유의한 감소를 보였으며, 또한 백삼과 비교하여 9회 증숙한 흑삼에서 유의한 감소를 보였다. 혈액에서 측정한 활성산소종의 수치에서도 대조군과 비교하여 9회 증숙 흑삼에서 유의한 감소를 보였고, 백삼과 비교하여 뛰어난 항산화 효과를 나타내었다. 산화적 스트레스의 증가로 발생한 사이토카인의 발현을 확인한 결과에서도 COX-2, TNF-${alpha}$와 IL-6의 경우 대조군보다 유의한 감소를 보였고, 백삼과 비교하여도 유의한 감소를 보였다. 그러므로 9회 증숙한 흑삼에서는 백삼과 비교하여 유효성분 함량의 증가가 발생하여 뛰어난 항산화력을 보이고, 이에 따라 염증성 사이토카인의 발현을 억제시키므로 9회 증숙한 흑삼은 항산화 효과에 따른 급성위염 유발모델에서 점막 보호 효과가 있다고 생각한다.

Black ginseng (BG) obtained by a 9-fold steaming process of Panax ginseng has been reported to have anti-oxidative, anti-obesity, and anti-diabetes effects. The current study evaluated the protective effect of BG by steaming time in an HCl/ethanol-induced acute gastritis model. BG was divided into four samples according to steaming-drying processing (Gin1, Gin3, Gin6, and BG). High performance liquid chromatography analysis, free radical scavenging activity, and total phenol and flavonoid contents were examined in ginseng and four BG samples. Compared with ginseng, BG showed a stronger radical scavenging effect and higher contents of total phenol and flavonoids. To evaluate the anti-gastritic effect of BG, mice were distributed into five groups: normal mice (N), acute gastritic mice with distilled water (CON), acute gastritic mice with 100 mg/kg of ginseng (Gin0), acute gastritic mice with 100 mg/kg of BG (BG), and acute gastritic mice with 10 mg/kg of sucralfate (SC). After 1 hour of pre-treatment with water, extracts (Gin0 and BG), or drug (SC), experimental groups except for N were orally administered 0.5 mL of 150 mM HCl/60% ethanol (v/v) mixture. Blood was collected 1 hour later from the heart, and gastric tissue was harvested. Reactive oxygen species (ROS) levels were measured in serum, and related protein expression was examined by Western blot assay. In HCl/ethanol-induced acute gastritic mice, treatment with ginseng or BG improved mucosal damage in the histological evaluation. The serum ROS level significantly decreased in the BG-treated group compared with the CON group. Furthermore, expression of inflammatory cytokines significantly decreased in the BG-treated group compared with the CON group. Based on these results, antioxidant and anti-gastritic activities of ginseng were enhanced by streaming-drying processing, in part due to an increase in biological active compounds.

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