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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Anticoagulating Activity of Persimmon and It Processed Foods

감과 가공식품의 항응고물질활성

  • Published : 2001.10.01
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Abstract

Persimmon has been considered to have a therapeutic value diseases in Korea, Dried, persimmon was applied to a wounded part for an anti-inflammatory and analgesic activities, Anti-coagulating activity has been detected in persimmon by a thrombin-induced clotting assay using human plasma. The anti-coagulating activity was detectible in stem, pulp, core, leaf, and seed of persimmon The stem part of persimmon contains maximal anti-coagulating activity after-size-fractionation. Both of an anticoagulant and its denaturating factor were present in persimmon pulp. The concentration of anti-coagulating activity was determined and compared in different harvesting time, species, and available foods. The level of anti-coagulating activity was highest in persimmon(Fuyu)harvested in November. The anti-coagulating activity was decreased significantly in its processed foods. Persimmon could be expected to be effective in prevention of diseases induced by excess coagulation.

감은 과일로 식용필 뿐만 아니라 민간약으로 종기나 염증질환, 치칠에 곶감을 이겨 붙였고 부스럼이나 화상에는 불에 말린 감을 바르면 통증을 멎게 하고 새살을 돋게 하는 효능이 있고 고혈압을 예방하고 동맥경화에 효과가 있는 성분이 있다고 알려져 있다. 사람의 plasma에서 thrombin time(TT)을 사용한 항응고활성을 측정하면서감속, 감잎, 감꼭지에서 높은 농도로 , 감과육과 감껍질에도 농도는 약간 낮지만 항응고활성이 발견되었다. 감과육의 항응고활성을 계절과 품종별로 측정시 부유의 경우는 11월 수확한 것이 가장 높고 저장이 길어지면서 급격한 감소를 보이고 있다. 갑주백목은 부유와 유사하고 청도반시. 서촌조생은 다소활성이 낮았다. 감을 이용한 가공식품의 경우 생과실에 비해 항응고활성이 56~260배정도로 크게 저하되어 있었다. 이는 감과육에 존재하는 항응고활성을 저해하는 인자에 의한 영향이 생각되고 가공식품제고시 항응고활성을 저해하는 이자를 초기에 제거하거나 불활성화시키는 작업이 필요한 것으로 보인다.

Keywords

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