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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activity of Daidzin and Puerarin toward Oxidation of Human Low Density Lipoprotein

갈근에서 분리한 Daidzin 및 Puerarin의 사람 Low Density Lipoprotein 대한 항산화 효과

  • Published : 1997.02.01
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Abstract

Antioxidative activity of daidzin and puerarin isolated from Puerariae radix against oxidation of low density lipoprotein(LDL) was investigated. The concentration of daidzin at 100$\mu\textrm{g}$/$m\ell$ and puerarin at 60$\mu\textrm{g}$/$m\ell$ inhibited Cu$^{2+}$-mediated oxidation of LDL almost completely. The electrophoretic mobility of oxidized LDL by addition of daidzin(100$\mu\textrm{g}$/$m\ell$) and puerarin(60$\mu\textrm{g}$/$m\ell$) was faster than that of native LDL, but slower than that of oxidized LDL. The oxidized LDL induced by J774 or macrophage was inhibited strongly in the presence of 100$\mu\textrm{g}$/$m\ell$ daidzin and 60$\mu\textrm{g}$/$m\ell$ Puerarin. The formation of conjugated dienes in the oxidized LDL was strongly inhibited by 100$\mu\textrm{g}$/$m\ell$ daidzin and 60$\mu\textrm{g}$/$m\ell$ puerarin.n.

갈근(Puerariae radix)을 MeOH 추출물에서 silica gel column chromatography를 이용하여 플라보노이드 화합물인 daidzin 및 puerarin를 분리하여 low density li-poprotein의 산화에 대하여 실험하였다. 이들 플라보노이드중 daidzin의 경우 100$\mu\textrm{g}$/$m\ell$에서 puerarin은 600$\mu\textrm{g}$/$m\ell$의 농도에서 5$\mu$M Cu$^{2+}$ 매개산화 LDL에 대하여 억제 효과가 좋았다. 이때 같은 농도의 diadzin과 puerarin를 첨가한 산화 LDL의 전기영동의 이동거리는 native LDL 보다는 약간 높았으나 oxidized LDL의 대조군 보다는 이동거리가 낮았다. 또 J774 및 macrophages 유도 산화 LDL에 있어서도 100$\mu\textrm{g}$ daidzin과 600$\mu\textrm{g}$/$m\ell$ puerarin을 첨가 하였을 때 억제효과 나타났다. LDL을 5$\mu$M Cu$^{2+}$존재하에서 산화시킬 때 동일 농도의 daidzin과 puerarin 을 첨가하면 conjugated dienes의 생성이 거의 억제되었다.

Keywords

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