생명과학회지 (Journal of Life Science)

  • 제14권3호
  • /
  • Pages.514-520
  • /
  • 2004
  • /
  • 1225-9918(pISSN)
  • /
  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
권호 표지
DOI QR코드

DOI QR Code

버섯 추출물과 이를 함유한 유산균 발효유가 in vivo 및 vitro 과산화지질에 미치는 영향

Antioxidative Effects of Mushroom Extract and Fermented Milk Containing Its Extract on in vivo and in vitro Lipid Peroxidation

  • 발행 : 2004.06.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

유산균 발효유, 버섯(표고, 영지, 느타리) 추출물 및 이를 함유한 유산균 발효유가 SD계 암컷 흰쥐의 각 조직 과산화지질 농도 및 DPPH 전자공여능에 미치는 항산화 효과를 검토하였다. 표고, 영지, 느타리버섯 추출물의 Folin-Denis 법에 의한 총 폴리페놀 화합물 농도는 각각 0.34, 0.20, 0.34%로 나타났다. 유산균 발효유, 버섯 추출물, 버섯 추출물 함유 유산균 발효유 및 이들 시료의 standard로서 사용된 BHT의 DPPH법에 의한 전자공여능은 각각 33.9, 34.9, 51.9 및 95.6%로 나타났다. 실험 식이군은 정상군, 콜레스테롤군, 콜레스테롤 + 유산균 발효유군, 콜레스테롤 + 버섯 추출물군 및 콜레스테롤+버섯 추출물 함유 유산균 발효 유군으로 구성하였다. 간 조직 및 microsome 획분과 과산화지질 농도는 콜레스테롤+유산균 발효유군 및 콜레스레롤+버섯 추출물 함유 유산균 발효유군이 다른 실험군 보다 유의적으로 감소하였다. 신장 조직의 과산화지질 농도는 정상군에 비해 콜레스테롤군에서 현저히 증가하였고, 이러한 콜레스테롤 식이에 의한 증가는 유산균 발효유 및 버섯 추출물 함유 유산균 발효유 첨가로 인해 유의적으로 감소하였다. 한편, 심장 및 비장 조직, 이들의 microsome 및 mitochondria 획분의 과산화지질 농도는 각 실험군간에 유의한 차이가 없었다. 본 실험의 결과, 버섯 추출물 함유 유산균 발효유 식이는 흰쥐 간장 및 신장 조직의 과산화지질 생성을 감소시키는 작용이 있는 것으로 밝혀졌다.

The antioxidative effects of fermented milk, mushroom extract and fermented milk containing its extract (Lentinus edodes, Ganoderna lucidum, and Pleurotus ostreatus) on the lipid peroxidation in the tissues of female Sprague-Dawley rats and on the DPPH ($\alpha,\alpha$' -diphenyl-$\beta$-picrylhydrazyl) radical donating ability were studied. The total concentrations of polyphenolic compound in Lentinus edodes, Ganoderma lucidum and Pleurotus ostreatus were 0.34, 0.20 and 0.34%, respectively. The DPPH donating abilities of mushroom extract, fermented milk, fermented milk containing its extract and BHT (butylated hydorxytoluene) as standard were 33.9, 34.9, 51.9 and 95.6%, respectively. Experimental diet groups were divided into five groups: the normal diet (ND), the cholesterol diet (CD), and cholesterol + fermented milk diet (CDFM), cholesterol + mushroom extract diet (CDME) and cholesterol + fermented milk containing mushroom extract diet (CDFMME). The concentrations of lipid peroxide in liver and its microsome were significantly lower in both CDFM and CDFMME groups than in the other groups. The kidney concentration of lipid peroxide was significantly higher in the CD group than in the ND group, but this rise were significantly decreased in the CDFM and CDFMME groups. Meanwhile, the concentrations of heart and spleen and their fractions were not significantly different among dietary groups. This study was suggested that the fermented milk diet containing mushroom extract effectively reduced the lipid peroxidation in liver and kidney of cholesterol-fed female rats.

키워드

참고문헌

  1. Alcohol v.25 Ethanol induced lipid peroxidation and oxidative stress in extrahepatic tissues Alordmann,R.;C.Ribierre;H.Rouach
  2. Annual report on the cause of death statistics National Statistical Office
  3. Nature v.26 Antioxidant determination by the use of a stable free radical Blois,M.S.
  4. Nutrition v.7 Effect of mushroom Pleurotus ostreatus and liver lipid in Syrian hamsters with hyperlipoproteinemia Bobek,P.;E.Ginter;L.Kuniak;J.Babala;M.Jurcovicova;L.Ozdin;J.Cerven
  5. Pharmazie v.50 Antioxidative effect of oyster mushroom(Pleurotus ostreatus) in hypercholesterolemic rat Bobek,P.;L.Ozdin;L.Kuniak
  6. J. Korean Soc. Food Sci. Nutr. v.29 Effect of potato polyphenolics on hyperlipidemia in rats Cha,J.Y.;Y.S.Cho
  7. Korean Soc. Food Nutr. v.4 Effect of cholesterol on hepatic phospholipid metabolism in rats fed a diet containing fish oil and beef tallow Cha,J.Y.;Y.S.Cho;T.Yanagita
  8. Korean J.Food Sci. Thechnol. v.33 Effect of stem bark extract from Morus alba and Cudrania tricuspidata on the lipid concentrations of lipid and tissue lipid peroxidation in the cholesterol-fed rats Cha,J.Y.;Y.S.Cho
  9. J. Korean Soc. Food Sci. Nutr. v.28 Antioxidative activities and contents of polyphenolic compound of Cudrania tricuspidata Cha,J.Y.;H.J.Kim;C.H.Chung;Y.S.Cho
  10. J. Korean Soc. Food Sci. Nutr. v.29 Effect of water-soluble extract from leaves of Morus alba and Cudrania tricuspidata on the lipid peroxidation in tissues of rats Cha,J.Y.;H.J.Kim;Y.S.Cho
  11. J. Korean Soc. Food Sci. Nutr. v.28 Effect of potato polyphenolics on lipid peroxidation in rats Cha,J.Y.;Y.S.Cho
  12. J. Korean Soc. Food Sci. Nutr. v.27 Inhibition effects of Auricularia auricula-judae methanol extract on lipid peroxidation and liver damage in benzo(a)pyrenetreated mice Chang,J.S.;H.J.Kim;J.T.Bae,S.H.Park;S.Y.Lee;O.M.Kim;K.R.Lee
  13. Experientia v.25 Lentinacin, a new hypocholesterolemic substance in Lentinus edodes Chibada,I.;K.Okumura;S.Takeyama;A.Kotera https://doi.org/10.1007/BF01897467
  14. J. Korean Soc. Food Sci. Nutr. v.29 The effects of hot water soluble polysaccharide from Lentinus edodes on lipid metabolism in the rats fed butter yellow Choi,M.Y.;S.S.Lim;T.Y.Chung
  15. Biometrics v.1 Multiple range and multiple F tests Duncan,D.B. https://doi.org/10.1002/bimj.19590010102
  16. Korean J.Food Sci. Thechnol. v.28 Antioxidative effect of fruit body and mycelial extracts of Pleurotus ostreatus Jung,I.C.;S.Park;K.S.Park;H.C.Ha;S.H.Kim;Y.I.Kwon;J.S.Lee
  17. J. Nutr. Sci. Vitaminol. v.34 Dietary effect of Ganoderma Iucidum mushroom on blood pressure and lipid levels in spontaneously hypertensive rats(SHR) Kabir,Y.;S.Kimura;T.Tamura https://doi.org/10.3177/jnsv.34.433
  18. Free Radic. Biol. Med. v.31 A role for free radicals and nitric oxide in delayed recovery in aged rats with chronic constriction nerve injury Khalil.Z.;B.Khodr https://doi.org/10.1016/S0891-5849(01)00597-4
  19. J. Korean Soc. Food Sci. Nutr. v.30 Cholesterol-lowering effect mushroom powder in hyperlipidemic rats Kim,B.K.;G.G.Shin;B.S.Jeon;J.Y.Cha
  20. Yakugaku Zasshi v.103 Studies on Ganoderma lucidum(IV). Effects on the disseminated intravascular coagulation Kubo,M.;H.Tatsuda;S.Nogami;T.Takahashi
  21. Altern Ther. Health Med. v.2 The effect of maitake mushrooms on liver and serum lipids Kubo,K.;H.Nanba
  22. Korean J.Food Sci. Thechnol. v.29 Antioxidative and nitrite-scavenging activities of edible mushrooms Lee,G.D.;H.G.Chang;H.K.Kim
  23. Lipids v.30 Sources of triglyceride accumulation in liver of rats fed a cholesterol-supplemented diet Lie,C.H.;M.T.Huang;P.C.Huang https://doi.org/10.1007/BF02537027
  24. J. Dairy Sci. v.82 Reactive oxygen species and lipid peroxidation product-scavenging ability of yogurt organisms Lin,M.Y.;C.L.Yen https://doi.org/10.3168/jds.S0022-0302(99)75391-9
  25. Korean J.Food Sci. Technol. v.30 Anti-cancer activity of Lentinus edoeds and Pleurotus astreatus Park,M.H.;K.Y.Oh;B.W.Lee
  26. J. Cell. Biol. v.32 The submitochondrial localization of monoamine oxidase; An enzymatic marker for the outer membraine of rat liver mitochondria Schnaitman,C.;V.G.Erwin;J.W.Greenwalt https://doi.org/10.1083/jcb.32.3.719
  27. Diabetes Res. Clin. Pract. v.45 Oxidative demage to mitochondrial DNA and its relationship to diabetic complications Suzuki,S.;Y.Hinokio;K.Komatu;M.Ohtomo;M.Onoda;S.Hirai;M.Hirai;A.Hirai;M.Chiba;S.Kasuga;H.Akai;T.Toyota https://doi.org/10.1016/S0168-8227(99)00046-7
  28. Biosci. Biotechnol. Biochem. v.67 Antidiabetic effect of Lactobacillus GG in streptozotocin-induced diabetic rats Tabuchi,M.;M.Ozaki;A.Tamura;N.Yamada;T.Ishida;M.Hosoda;A.Hosono https://doi.org/10.1271/bbb.67.1421
  29. J. Inorganic. Biochem. v.14 The role of superoxide and hydroxyl radical in the degradation of hyaluronic acid induced by metal ions and by ascorbic acid Wong,S.F.;B.Holliwell;R.Richimond;W.R.Skowroneck https://doi.org/10.1016/S0162-0134(00)80033-1
  30. J. Nutr. v.125 Activities of antioxidant enzymes in various tissues of male Fischer 344 rats are altered by food restricition Xia,E.;G.Rao;H.V.Remmen;A.R.Heydari;A.Richardson
  31. Biosci. Biotechnol. Biochem. v.62 Hypoglycemic effect of water-soluble polysaccharide from Auricularia auricula-judae Quel. on genetically diabetic ${KK-A}^{y}$ mice Yuan,Z.;P.He;J.Cui;H.Takeuchi https://doi.org/10.1271/bbb.62.1898
  32. J. Agric. Food Chem. v.50 Cyclooxygenase inhibitory and antioxidant compounds from the mycelia of the edible mushroom Grifola frondosa Zhana,Y.;G.L.Mills;M.Nair https://doi.org/10.1021/jf0257648