Effect of Natural Foods on the Inhibition of N-Nitrosodimethylamine Formation

천연식물성분이 N-Nitrosodimethylamine 생성억제에 미치는 영향

The effect of natural foods, utilizing the extracts or juices of teas(Green tea; Camellia sinesis, Du'chung; Eucommia ulmoides Oliver), medicinal plants(Eu sung cho; Houttuynia cordata Thunb, Sam back cho; Saurus Chinensis, Baek hwa sa seal cho; Oldenladia diffusa Roxb.) seaweeds(Laver; Porphyra tenera, Sea mustard; Undaria pinnatifida, Sea staghorn; Condium fragile) and vegetables(Sweet pepper; Capsicum annuum var. angulosum, Kale; Brassia oleracea var.. acephala, Cucumber; Cucumis sativus, Onion; Allium cepa) and fruits(Tomato; Lycopericon esculentum, Maesil; Prunus mume, Plum; Prunus saticina and Grape; Vitis spp.)on the inhibition of N-Nitrosodimethylamine(NDMA) formation was investigated from the various conditions. The inhibition effect was observed in vitro using the reaction fluids of pH 1.2, 4.2 and 6.0. From the teas and medicinal plants, there was a positive response of NDMA formation; however, From the seaweed extracts, there was a negative response of the inhibition effect of NDMA formation, and as the pH of reaction fluids and the amount of materials increase, the inhibition of NDMA formation was strengthened. The inhibition ratios by the level of pH are as follows: under pH 1.2 vegetable juice were 57.6∼99.7% and fruits were 35.9∼99.7%; under pH 4.2 vegetable juice were 55.0∼97.5% and fruits were 21.3∼96.8%. All of the materials observed has been proved and shown the inhibition effect of NDMA formation.

천연식물류인 차류(녹차, 두충), 약용식물(어성초, 백화사설초, 삼백초) 및 해조류(미역, 청각, 김) 추출물, 채소류(피망, 케일,오이, 양파) 및 과실류(토마토, 매실,자두,포도)쥬스 등을 이용하여 NDMA생성억제작용을 pH 1.2, 4.2 및 6.0의 반응용액을 이용하여 in vitro에서 확인하였다 차류 및 약용식물류에서는 NDMA생성을 촉진시키는 경향을 보였으나, 해조류 추출물은 차류 및 약용식물류 추출물과는 달리 NDMA의 생성을 다소간 억제시켰으며, 반응용액의 pH가 산성일수록, 추출물의 농도를 높일수록 NDMA생성에 대한 억제효과가 컸다. pH 1.2에서 채소류쥬스는 57.6∼99.7%, 과실류쥬스는 35.9∼99.7%, pH 4.2에서 채소류쥬스는 55.0∼97.5%, 과실류쥬스는 21.3∼96.8%의 억제효과를 보였다.