한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지
DOI QR코드

DOI QR Code

국내외 홍차 추출물의 항산화 효과 및 Nitric Oxide 생성 저해 효과

Antioxidant and nitric oxide inhibition effect of domestic and foreign fermented black tea extracts

  • 문교하 (서울과학기술대학교 식품공학과) ;
  • 김경지 (서강대학교 융합의생명공학과) ;
  • 이유림 (서울과학기술대학교 식품공학과) ;
  • 김종철 ((재)하동녹차연구소) ;
  • 심두보 ((재)하동녹차연구소) ;
  • 정강현 (서울과학기술대학교 식품공학과) ;
  • 이권재 (대전대학교 신소재공학) ;
  • 안정희 (KC 대학교 식품영양학과)
  • Moon, Gyo-Ha (Department of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Kim, Gyeong-Ji (Department of Biomedical Engineering, Sogang University) ;
  • Lee, Yu-Rim (Department of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Kim, Jong Cheol (Institute of Hadong Green Tea) ;
  • Shim, Doobo (Institute of Hadong Green Tea) ;
  • Chung, Kang-Hyun (Department of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Lee, Kwon-Jai (Department of H-Lac, Daejeon University) ;
  • An, Jeung Hee (Department of Food Science and Nutrition, KC University)
  • 투고 : 2021.05.28
  • 심사 : 2021.07.01
  • 발행 : 2021.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 국내산 홍차 3종과 외국산 홍차 7종의 70% 에탄올 추출물의 항산화 효과와 LPS로 유도된 대식세포에서의 항염증 보호 효과를 평가하였다. 국내산 홍차인 보성에서 총 폴리페놀(330.13 mg GAE/g)과 탄닌(285.65 mg TAE/g)의 함량을 보였고, 총 플라보노이드 함량은 제주(590.11 mg CE/g)가 외국산 홍차와 유사하게 높은 함량을 보였다. 테아닌 함량은 국내산 홍차인 하동(651.50 mg%)이 외국산 홍차보다 매우 높은 함량을 나타냈다. 또한, DPPH 라디칼 소거능 활성과 환원력은 25 ㎍/mL 농도에서 보성 홍차에서 높은 활성을 보였다. 25 ㎍/mL 농도에서 ABTS 라디칼 소거능 활성은 제주(63.89%), 보성(59.73%)과 하동(52.76%)에서 높은 라디칼 소거능을 나타냈다. 대식세포에서의 세포보호 효과는 50-100 ㎍/mL 농도의 모든 홍차 추출물에서 높은 세포 생존율을 보였고 200 ㎍/mL 농도에서는 보성이 98.22%로 가장 높은 세포 보호 효과를 보여주었다. 세포 내 NO 생성 억제 활성은 국내산 하동, 제주와 보성 홍차의 모든 농도에서 외국산보다 높은 NO 생성 저해능을 보였다. LPS에 의해 염증이 유발된 대식세포에서의 항산화 효과를 확인하여 50 ㎍/mL의 보성홍차 추출물에서 SOD-1 발현이 LPS 단독 처리군에 비해 1.39배 증가하였다. 또한, GST발현은 LPS 단독 처리군에 비해 보성과 제주 홍차 추출물에서 각각 1.52배와 1.46배 증가되었다. 본 연구에서는 국내산 홍차와 외국산 홍차를 비교 평가한 결과 보성과 제주 홍차 추출물의 항산화 단백질 발현은 폴리페놀이나 플라보노이드 성분과 밀접하게 관여한 것으로 보이며 하동 홍차의 NO 생성 억제 활성은 높은 테아닌 함량에 의한 것으로 판단된다. 본 연구에서 국내산 홍차 추출물인 보성, 제주와 하동 홍차가 항산화 및 항염증 활성이 있는 것으로 보이며 이는 기능성 소재로서의 개발의 가능성이 있다고 보인다.

This study investigated the antioxidant and nitric oxide (NO) inhibition effects of three domestic and seven foreign fermented black tea 70% ethanol extracts. Bosung showed the highest total polyphenol and tannin contents. Jeju showed the highest total flavonoid contents. The theanine content was higher in Hadong (651.50 mg%) than in foreign fermented black tea. At 25 ㎍/mL, the domestic fermented black tea extract showed the highest DPPH and ABTS racial-scavenging activities, reducing power assays. Domestic fermented black tea showed higher NO inhibitor activity than foreign black tea at 50 ㎍/mL. Bosung black tea extract showed an increase in SOD-1 level (1.39-fold) compared to the LPS-only group. Bosung and Jeju decreased the GST protein by 1.52- and 1.46-folds, respectively, compared to the LPS-only group. Thus our results suggest that domestic fermented black tea (Bosung, Jeju, and Hadong) are effective antioxidants in RAW 264.7 cells.

키워드

과제정보

본 결과물은 농림축산식품부의 재원으로 농림식품기술기획평가원의 농생명산업기술개발사업의 지원을 받아 연구되었음(과제번호: 319104-04-1-HD030)

참고문헌

  1. Ban EJ, Kim JH, Oh GY, Lee SY, Moon JH, Cho JY. Comparison of the antioxidative activities and bioactive compound contents of green tea, roasted green tea, and black tea. J. Kor. Tea Soc. 24: 64-71 (2018) https://doi.org/10.29225/jkts.2018.24.3.64
  2. Bae MJ, Kim EN, Choi HK, B MS, Chung KH, Yoon JA, An JH. Quality characteristics and antioxidant activities of strawberries according to various extraction methods. J. Korean Soc. Food Sci. Nutr. 07: 728-738 (2019)
  3. Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  4. Cho YJ, Ahn BJ. Anti-inflammatory effect of extracts from cheongmoknosang (morus alba L.) in lipopolysaccharide stimulated raw cells. J. Kor. Soc. Appl. Biol. Chem. 51: 44-48. (2008)
  5. Cho EJ, Hwang CH, Yang MO. Changes in free amino acids and sensory evaluation of fermented tea (Camellia sinensis var. sinensis) according to the degree of fermentation. J. East Asian Soc. Dietary Life. 17: 911-918 (2007a)
  6. Cho JY, Moon JH, Park KH, Ma SJ. Aroma of fermented tea (I): mechanisms of aroma formations on black tea and oolong tea. Korean J. Food Sci. Technol. 40: 59-65 (2007b)
  7. Choi OJ, Choi KH. The physicochemical properties of Korean wild teas (green tea, semi-fermented tea, and black tea) according to degree of fermentation. J. Korean Soc. Food Sci. Nutr. 32: 356-362 (2003) https://doi.org/10.3746/jkfn.2003.32.3.356
  8. Choi YJ, Park MH, Kim YS, Jung KI. Antioxidant and anti-inflammatory effects of abies holophylla leaf extract in LPS-induced raw 264.7 cells. J. Korean Soc. Food Sci. Nutr. 49: 569-577 (2020) https://doi.org/10.3746/jkfn.2020.49.6.569
  9. Duval B, Shetty K, Thomas WH. Phenolic compounds and anti-oxidant properties in the snow alga Chlamydomonas nivalis after exposure to UV light. J. Appl. Phycol. 11: 559-566 (1999) https://doi.org/10.1023/A:1008178208949
  10. Fridovich, I. The biology of oxygen radicals. Science. 201: 875-880 (1978) https://doi.org/10.1126/science.210504
  11. Hayes JD, Flanagan JU, Jowsey IR. Glutathione transferases. Annu. Rev. Pharmcol. Toxicol. 45: 51-88 (2005) https://doi.org/10.1146/annurev.pharmtox.45.120403.095857
  12. Jeon JR, Kim JY, Lee KM, Cho DH. Anti-obese effects of mixture contained pine needle, black tea and green tea extracts. Applied Biological Chemistry. 48: 375-381 (2005)
  13. Jeon SM, Lee JY, Kim HW, Lee YM, Jang HH, Hwang KA, et al. Antioxidant activity of extracts and fractions from aster scaber. J. Korean Soc. Food Sci. Nutr. 9: 1197-1204. (2012)
  14. Jeong CH, Kang ST, Joo OS, Lee SC, Shin YH, Shim KH, et al. Phenolic content, antioxidant effect and acetylcholinesterase inhibitory activity of Korean commercial green, puer oolong, and black teas. Korean J. Food Preserv. 16: 230-237 (2009)
  15. Jeong HR, Kwak JH, Kim JH, Choi GN, Jeong CH, Heo HJ. Antioxidant and neuronal cell protective effects of an extract of Houttuynia cordata Thunb (a Culinary Herb). Korean J. Food Preserv. 17: 720-726 (2010)
  16. Kang KO. Physiological and antioxidant activities of green, oolong and black tea extracts. J. East Asian Soc. Dietary Life. 21: 243-249 (2011)
  17. Kang WH, Lim JD, Li CH, Yu CY. Pathogene resistance of cotton GST cDNA in transgenic Scrophularia buergeriana Misrule. Korean J. Plant Tissue Culture. 28: 297-304 (2001)
  18. Kim KC, Kim JS. Phenolic content and antioxidant activity of sweet wormwood tea extracts using different solvents. J. Plant Biotechnol. 46: 338-345 (2019) https://doi.org/10.5010/JPB.2019.46.4.338
  19. Kim SH, Lee MH, Jeong YJ. Current trends and development substitute tea and plan in the korean green tea industry. J. Korean Soc. Food Sci. Nutr. 19: 20-25 (2014)
  20. Kim JD, Lee SY, Kim SW. Modulation of hepatuc lipid peroxidation and antioxidant defenses by wild plants extracts. Kor. J. Pharmacogn. 28: 48-53 (1997)
  21. Kim SN, Lee CM, Kim YC. Comparison in antioxidant activites of water extracts of green tea, white tea and black tea. J. Invest. Cosmetol. 8: 165-169 (2012) https://doi.org/10.15810/jic.2012.8.3.002
  22. Kim KH, Ma JY, Kim SH. Comparison of free amino acid contents and the antioxidant activities of green tea, black tea and GABA black tea in gimhae areas. J. Kor. Tea Soc. 25: 49-57 (2019) https://doi.org/10.29225/jkts.2019.25.1.49
  23. Kim YC, Park EY, Kim SN, Yoo YG, Park MS, Lee GY, et al. Inhibitory effects of nude pack containing black tea water extract on skin wrinkle formation in hairless mice. Korean J. Microscopy. 41: 129-137 (2011)
  24. Koh JB. Effect of tea fungus/kombucha beverage on serum and liver lipids metabolism in rats. J. Nutr. Health. 33: 497-501 (2000)
  25. Lee BH, Jeon SH, Jeong H, Choi J, Kim YM, Yang KY, Nam SH Functional characterization of domestic and foreign green tea cultivars at different harvest periods. Korean J. Food Sci. Technol. 52: 427-434 (2020) https://doi.org/10.9721/KJFST.2020.52.5.427
  26. Lee DS, Kim KH, Yook HS. Antioxidant effects of fractional extracts from strawberry (Fragaria ananassa var. 'Seolhyang') leaves. J. Korean Soc. Food Sci. Nutr. 47: 263-270 (2018) https://doi.org/10.3746/jkfn.2018.47.3.263
  27. Limon-Pacheco J, Gonsebatt ME. The role of antioxidants and antioxidant-related enzymes in protective responses to environmentally induced oxidative stress. Mutation Research. 674: 137-147 (2009) https://doi.org/10.1016/j.mrgentox.2008.09.015
  28. Mosmann T. Rapid colorimetric assay for cellular growth and survival: application to proliferation and cytotoxicity assays. J. Immunol. Methods. 65: 55-63 (1983) https://doi.org/10.1016/0022-1759(83)90303-4
  29. Nakagawa M. The nature and the origin of polyphenols in hoji-cha (roasted green tea). Agr. Biol. Chem. 31: 1283-1287 (1967) https://doi.org/10.1271/bbb1961.31.1283
  30. Oyaizu M. Studies on products of browning reaction: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44: 307-315 (1986) https://doi.org/10.5264/eiyogakuzashi.44.307
  31. Park SB, Lee DS, Kang JY, Kim JM, Park SK, Kang JE, et al. Protective effect on neuronal cells of Orostachys japonicus A. Berger extract against reactive oxygen species-induced neuronal cytotoxicity and active compounds. Korea J. Food Sci. Technol. 49: 524-531 (2017) https://doi.org/10.9721/KJFST.2017.49.5.524
  32. Rahman SU, Li Y, Huang Y, Zhu L, Feng S, Wu J, Wang X. Treatment of inflammatory bowel disease via green tea polyphenols: possible application and protective approaches. Inflammopharmacology. 26: 319-330 (2018) https://doi.org/10.1007/s10787-018-0462-4
  33. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  34. Rho KA, Kim GJ, Ji HA, Lim HS, Chung KH, Lee KJ, et al. Antitumor and free radical-scavenging activities of various extract fractions of fruits and leaves from Prunus mume. J. Korean Soc. Food Sci. Nutr. 44: 1137-1143 (2015) https://doi.org/10.3746/jkfn.2015.44.8.1137
  35. Ronzio RA. 97-naturally occurring antioxidants. e12, pp. 731-751. In: Textbook of Natural Medicine (Fifth Edition). Pizzorno JE, Murrat MT. Churchill Livingstone. Laco House, Theobalds Road, London, England (2020)
  36. Ryu BH, Park JO, Kim HS, Lim BG. Activity of superoxider dismutase (SOD) by fermented soybean. J. Life Sci. 11: 574-581 (2001)
  37. Shim DB, Hwang JG, Kang EJ, Son YH, Kwon MJ, Song SH, Kim JC. Changes on matcha quality according to different shading types. J. Kor. Tea Soc. 25: 88-96 (2019) https://doi.org/10.29225/jkts.2019.25.1.88
  38. Shim DB, Park SK, Kang EJ, Cho KH, Son YH, Kwon MJ, Jeon SH, Song IK, Kim JC, Hwang J. Chemical and antioxidant characteristics of black tea (Jaeksal) prepared using korean tea (Carmellia sinensis L.) cultivars. J. Kor. Tea Soc. 24: 56-62 (2018)
  39. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: 144-158 (1965)
  40. Valko M, Leibfritz D, Moncol J, Cronin MT, Mazur M, Telser J. Free radicals and antioxidants in normal physiological functions and human disease. Int. J. Biochem. Cell Biol. 39: 44-84 (2007) https://doi.org/10.1016/j.biocel.2006.07.001
  41. Wang D, Gao Q, Zhao G, Kan Z, Wang X, Wang H, Huang J, Wang T, Qian F, Ho CT, Wang Y. Protective effect and mechanism of theanine on lipopolysaccharide-induced inflammation and acute liver injury in mice. J. Agric. Food Chem. 66: 7674-7683 (2018) https://doi.org/10.1021/acs.jafc.8b02293
  42. Yan Z, Zhong Y, Duan Y, Chen Q, Li F. Antioxidant mechanism of tea polyphenols and its impact on health benefits. Animal Nutrition. 6: 115-123 (2020) https://doi.org/10.1016/j.aninu.2020.01.001
  43. Yang JK, Kim JC, Lee JG, Jo JS. The Changes of chemical composition of green tea by picking periods. J. Agric. Life Sci. 46: 49-61 (2012)
  44. Yeo SG, Ahn CW, Kim IS, Park YB, Park YH, Kim SB. Antimicrobial effect of tea extracts from green tea, oolong tea and black tea. J. Korean Soc. Food Sci. Nutr. 24: 293-298 (1995)
  45. Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559 (1999) https://doi.org/10.1016/S0308-8146(98)00102-2